This Grilled Chicken Breast Marinade tenderizes the chicken that is then grilled to perfection and served with Jalapeno Peach Salsa that your sure to love.
Perfect Summer meal idea for your next barbecue or family cookout!
If you like your chicken moist and juicy then you will love this recipe, added with just a hint of sweet/spicy flavors then you can’t go wrong here.
HOW GRILLED CHICKEN BREASTS
In order to make the best grilled chicken you will want to start by Marinating it the night prior or for at least 2 hours prior.
The trick to grilling the best chicken breasts is in the marinade and the length of time that you marinade the chicken.
Along with the temperature at which you grill it, you will not want to burn the chicken rather cooking it at a slow medium heat is best.
HOW LONG TO GRILL CHICKEN BREAST
Till it is no longer pink inside, ideally 9-10 minutes. Then you will have the most moist and juicy chicken breast ever!
If you follow those tips alone you are sure to prepare the best grilled chicken breasts. Also feel free to use bone in breasts as well, those work for this recipe well also.
HOW TO MAKE THE BEST GRILLED CHICKEN
Marinate– Overnight or for 6-8 hours.
Grill– you can grill the chicken inside or outside. I used a stove top grill for mine!
You can serve these chicken breasts alongside a bed of grilled asparagus, salad or some other vegetable of your liking.
IS GRILLED CHICKEN BREAST HEALTHY
YES, because you are using no fat to make it. Your just allowing the heat from the grill to cook it!
Come summer I like to get my hands on a basket of fresh peaches and then will make the best “Jalapeno Peach Salsa“ there really is just nothing like it.
I have yet to find any restaurant that has ever been able to compare with the homemade stuff!
This salsa is amazing and can be enjoyed with nachos and over grilled chicken or pork chops.
If you have never tried it, I encourage you to give it a go.
You will just love the way the hints of spice from the Jalapeno peppers along with the sweetness from the fresh peaches merge to create the best salsa ever.
First you will want to prepare the salsa in advance and store it in the fridge for more than one hour.
This really helps the flavors to set into the peaches and makes for an excellent topping to these chicken breasts.
Looking for another popular chicken breast recipe?
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This Salmon Artichoke Pastauses canned salmon however you can of course use cooked fresh salmon if desired. Both work well for this dish.
Also, this recipe can serve a large family in a short period of time and also does well as leftovers or packaged into meal prep bowls for the weeks lunches ahead.
It is creamy and oh so satisfying this is sure to hit the spot if your craving something fancy for dinner tonight.
You can always add more salmon if desired, depending on your taste.
Just make sure to break it up as you see in the pictures below, that sure spreads the salmon flavor out nicely and enhances the dish but definitely doesn’t overpower it.
You can use just about any pasta for this recipe, however I really like the texture of the bowtie pasta.
This dish is very satisfying, both as a lunch dish or to serve as main meal.
You will want to start by cooking the salmon in a frying pan, once the pasta and kale has been cooked or during if your good at multitasking.
Once the salmon is cooked, take a spatula and break it up, pouring in one cup of either whole milk or %2 milk along with one cup of parmesan cheese and stirring to combine.
If you end up giving this a give it a try, I would love to know how you liked it. Bon Appetit!
MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead!
Imagine your work colleagues seeing this in your bowl for lunch.
I know my old work colleagues would have been so jelly! It sure looks fancy but really is easy to prepare.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
This Olive Focaccia Bread Recipe is made with fresh provolone cheese and marinated olives. You are going to love it!
This recipe is by far one of my favorite ways to make focaccia bread.
And you can do this, it’s not that difficult.
Just head over to your local Italian store on the way home and pick up “Real Sicilian Olives” marinated in spices and olive oil (you will be using this oil for the bread later)
Oh and don’t forget the Provolone cheese ~ it really makes this traditional. Can you taste it already? Focaccia bread can be served alongside any pasta dish or eaten alone.
Making this bread from scratch is going to blow your mind. This recipe for homemade focaccia bread doesn’t compare to anything store bought kinds.
Note: You can substitute the Provolone cheese for Fresh Parmesan Oregano if you like.
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These Old Fashioned Green Beans with Bacon can be served as a side dish to just about any meal or can be enjoyed as the main dish as well.
Old Fashioned Green Beans with Bacon use either fresh long beans or frozen.
Sometimes people add bacon and parmesan to there side dishes! I add it to my main dish.
Yup, I like to make these “Green Beans with Bacon and Parmesan Cheese” for dinner pretty often.
However, of course this recipe can be served as a side to just about any meal. Think Christmas and Thanksgiving type gatherings. Who would not want a scoop of this?
Everything you see here is fried together in one pan making it a breeze to prepare. It doesn’t get any easier, tastier than this.
Sometimes, I like to bake some fish sticks in the oven as they go along pretty well with these beans and bacon.
Absolutely delicious!
You have three options when it comes to cooking these beans, you can bake them, fry them or steam them. I fried mine for this recipe, as I like to use the bacon pan to help the beans pick up even more flavor.
If you are on a diet steaming them would be best.
If you end up giving it a try I would love to hear what you think of it in the comments below. This super satisfying recipe is sure to hit the spot tonight! You can always skip the chicken and make this a vegan dish. I hope you give it a try, Bon Appetit!
MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead! This recipe feeds four, so if your wanting more? Simply adjust the recipe above with my simple recipe adjuster.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
More Christmas & Thanksgiving recipes you may like:
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This Easy New York Steak Recipe is marinated in the best steak sauce and is ready in less than 15 minutes.
My easy New York strip steak recipe is the Perfect date night recipe if you ask me. I mean you could always go to an expensive steakhouse and order something similar to this dish and pay triple the price. I’d prefer to make it at home for a lot less and have extra money to splurge on whatever else.
If you’re looking for a great steak recipe but one that is a bit different than the average butter and herb recipe then you probably just found it! Looking for a side dish? Try my Sauteed Asparagus
IS NEW YORK STEAK TENDER
Not really it has a bit of a chew. However, if you want it very tender you simply need to marinade it in the fridge the night before.
HOW TO MAKE A NEW YORK STEAK TENDER
Be sure to season it on both sides with salt, this is the first step to ensure it becomes restaurant quality tender.
HOW MARINATE NEW YOTK STEAK
Marinade it overnight in a Ziplock bag with your favorite steak marinade
EASY STEAK MARINADE
I like to use the Keg Steakhouse & Bar Marinade = Delicious!
This marinade will make your steak so moist and delicious.
This steak can be served rare, medium rare or medium well done.
WHY ARE NEW YORK STEAKS SO GOOD
The trick to cooking the best steak is to use ample butter, you are going to be searing the steak while it cooks.
Then the second trick is to season the steak generously on both sides prior to cooking with salt and pepper.
Then if you are using a marinade like I have here, you will want brush both sides of the steak prior to searing.
If you follow those three tips you are sure to prepare the best KEG steaks.
NEW YORK STRIP STEAK CALORIES
Average strip steak is 120 calories per 100 grams
WHAT TO SERVE WITH A NEW YOTK STRIP STEAK
Any vegetable really will go, I love to pair it with sauteed or grilled asparagus.
You can also serve with potatoes and or rice as another side dish.
WHAT IS A NEW YORK STEAK CUT
It’s a cut from the beef short loin, right behind the rib area of the cow.
HOW TO COOK A NEW YORK STRIP STEAK ON STOVE
Steak cooking times vary based on the cut: Always cook your steak over medium-high heat, searing it on each side only once. Turning the steak often sometimes leads to a overcooked and tough steak.
Sirloin Steak: Cook for 6 minutes on one side and 4-5 on the other for a medium rare steak. Up the cooking time by one minute to have a medium steak.
Ribeye: Cook for 5 minutes on one side and 3 on the other for a medium rare steak
Fillet or Strip: Cook for 4 minutes on one side and 3 on the other for a medium rare steak
T-Bone: Cook for 8 minutes on one side and 4-5 on the other for a medium rare steak
If you don’t have strip steak then you can always use ribeye or t-bone if you like in replace of strip. Just take note of the different cooking times as I will explain more below.
Looking for a “Rosemary Butter Steak Recipe”? for another time.
You will find that recipe at the very bottom of this post.
DOES NEW YORK STEAK HAVE A LOT OF FAT
No, it is rather a medium lean steak.
DOES NEW YORK STEAK HAVE A BONE
Not typically as is cut from the beef short loin, however it can have in some products.
ARE NEW YORK STEAK BONES OK FOR DOGS
I would say no and I have always had LARGE very LARGE dogs! They can splinter and also can be major chocking hazards. It is best to go to your local butcher and buy RAW KNUCKLE BONES OR MARROW BONES for your dog. Also never give your dog one of these bones that has sharp edges and be sure it is much larger than your dogs mouth to ensure it cannot be swallowed.
What is your favorite cut of steak? and seasoning mixture? I would love to hear about it in the comments below.
I’m thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
These Air Fryer Sweet Potato Fries are sweet with a hint of spice. I like to serve them alongside a spicy mayo!
WHAT IS AIR FRYING?
Air frying is a healthy alternative to deep frying food. And most air fryers have been marketed in a way to make you think that this cooking technique is best for those who make a lot of those at home.
Well I am here to tell you that you do not need to just be a deep fried food lover to want to use this cooking method. RATHER if you love to bake food, then this is also a great alternative. And in most cases is much healthier than traditional baking methods.
Because air frying mimics deep fried foods but uses little to no oil. And if your cooking something fatty, the fat will drip away and off the food. So you can enjoy all the same deep – fried or baked foods that we have all come to know and love again but in a healthy way.
The air hot air is what cooks the food not the oil. If you have some frozen foods on hand, feel free to throw out any deep fryer you may have because the air fryer can now do the same job.
But it is not only frozen food that can be cooked this way, pretty much any food you can think of can.
This is my second AIR FRYER recipe that I have shared on this blog. And I hope you like it!
As you may know I have been on the fence for the past year about buying an air fryer.
Mainly because I do not eat a lot of deep fried foods and also because I could not fathom spending $200 plus for ONE.
So recently when I came across the Gotham air fryer, that does the exact same thing as an air fryer. I knew that I had to try it! So I’m now starting a Air Fryer collection of recipes on this blog because I have fallen in love with this NEW kitchen tool.
HOW TO MAKE SWEET POTATO FRIES IN AN AIR FRYER?
Start by slicing the yam fries on a cutting board into 1/4 inch slices.
Once the yam is sliced into slim fries, place them into a large bowl and submerge in water.
Soak for a minimum of 30 minutes on the counter.
Then drain and place the fries in another bowl and season with cornstarch and toss to coat.
Drizzle the olive oil over top of the fries and season away!
Place the fries in or on the Air Fryer making sure they are not crowded, then allow it to do the Cooking.
Bake at 400 F for 30 minutes!
HOW TO MAKE SWEET POTATO FRIES ON THE GOTHAM AIR CRISPER TRAY?
If your using the Gotham Steel Crisper I would advise to turn your oven to Conventional bake, which will make the fries more crispy.
Otherwise, if your oven does not have that setting you can simply place the crisper on the middle rack.
WHAT MAKES FRIES CRISPY?
The air flow that is create under and around the sweet potato fries. The more dryer they become the more crispy they will become. Also the thinner the fries the easier it is for them to become crispy, I like to cut mine about 1/4 to 1/2 of a inch thick.
Also surprisingly soak them in water beforehand helps to remove the starch as it soaks into the water. The starch is what hinders the moisture from escaping. Which in turn prevents the fries from burning to a crisp and keeps them moist inside and crispy on the out.
CAN I USE ANY KIND OF AIR FRYER?
YES! Air fryers promise that you can get that deep fried texture without all the grease.
If you have a table top Air Fryer all these recipes will work the same. Because Air Fryers all use the same type of cooking techniques.
IS AIR FRYER FRIES HEALTHY?
Yes, very. Since the hot air is doing all the frying, saving you from using oil. But also giving you a deep fried taste without all those trans fats. The food ends up crispy on the outside and moist on the inside.
If you have never used an air fryer, now is the best time to start. Because they are more affordable now than ever before.
Some people think that an Air Fryer is mostly for people who eat a lot of fried food. I admit I once was apart of that group, however I soon realised that if you like to bake foods too. Like I do, then the air fryer really cuts out a lot of the unnecessary fat.
Think of it, how do you typically eat fries? Deep fried of course. However with the air fryer it elevates the food and allows all that (FAT) to drip away, which creates a fat free crisp that you will love.
Plus if you use the Gotham Air Fryer it is super simple to clean, I am talking hard sticky food at the bottom of the tray just slides right off. No scrubbing at all is needed, it couldn’t be more simpular that this guys.
Another reason I like the Gotham Air Fryer is because it cooks more food than the typical table top Air Fryers. Because it has a lot of space on that large tray !
These Bacon Brussel Sprouts are now my favorite side dish, I can’t believe I didn’t try them earlier. The first time I made them was last Christmas and everyone was asking me for the recipe.
Since then I have made them numerous times, because there just so darn good to only enjoy once a year. I like to eat them on their own most of the time as opposed to a side dish.
However they work very very well as a side dish, think Thanksgiving or Christmas dinner. Not only are they super delicious their also very filling. Those little brussels are packed full of fiber and the bacon has a significant amount of protein and fat. So go ahead and indulge!
They don’t take that long to make either, I like to cook them directly on the stove top this way they pick up all the flavor from the cooked bacon. Making this a true one pot dish, that anyone can prepare in less than 30 minutes.
Prep is pretty easy, simply wash and trim off the bad ends of the brussel sprouts. Then slice them in half, and set aside while you saute the bacon. Once the bacon is cooked, add in the brussel sprouts, seasonings and saute in the same pan till their done.
Be certain to purchase a good quality bacon, you don’t want a ton of fat in it. Because you will be frying the sprouts in the leftover bacon fat, now don’t frown now. My bacon gives off about 1 tbsp of fat, it’s that lean. This step really enhances the flavor of the whole dish, so I recommend you give it try before you knock it. However you can drain all the fat if desired, just be sure to still saute the brussels in the same pan as the bacon was cooked. I hope you enjoy!
Yum Brussel Sprouts never tasted so good!
Start by washing the Brussel Sprouts, cut off the rough ends then slice lengthwise and set aside.
Once the bacon has cooked, but not caramelized add in the Brussel sprouts and seasonings.
Add in the Red Wine Vinegar last
I tend to eat these for dinner frequently, however they really should be shared.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
PIN IT FOR LATER
These Bacon Brussel Sprouts are now my favorite side dish, I can’t believe I didn’t try them earlier. The first time I made them was last Christmas and everyone was asking me for the recipe.
Since then I have made them numerous times, because there just so darn good to only enjoy once a year. I like to eat them on their own most of the time as opposed to a side dish.
However they work very very well as a side dish, think Thanksgiving or Christmas dinner. Not only are they super delicious their also very filling. Those little brussels are packed full of fiber and the bacon has a significant amount of protein and fat. So go ahead and indulge!
They don’t take that long to make either, I like to cook them directly on the stove top this way they pick up all the flavor from the cooked bacon. Making this a true one pot dish, that anyone can prepare in less than 30 minutes.
Prep is pretty easy, simply wash and trim off the bad ends of the brussel sprouts. Then slice them in half, and set aside while you saute the bacon. Once the bacon is cooked, add in the brussel sprouts, seasonings and saute in the same pan till their done.
Be certain to purchase a good quality bacon, you don’t want a ton of fat in it. Because you will be frying the sprouts in the leftover bacon fat, now don’t frown now. My bacon gives off about 1 tbsp of fat, it’s that lean. This step really enhances the flavor of the whole dish, so I recommend you give it try before you knock it. However you can drain all the fat if desired, just be sure to still saute the brussels in the same pan as the bacon was cooked. I hope you enjoy!
Yum Brussel Sprouts never tasted so good!
Start by washing the Brussel Sprouts, cut off the rough ends then slice lengthwise and set aside.
Once the bacon has cooked, but not caramelized add in the Brussel sprouts and seasonings.
Add in the Red Wine Vinegar last
I tend to eat these for dinner frequently, however they really should be shared.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
PIN IT FOR LATER
These Bacon Brussel Sprouts are now my favorite side dish, I can’t believe I didn’t try them earlier. The first time I made them was last Christmas and everyone was asking me for the recipe.
Since then I have made them numerous times, because there just so darn good to only enjoy once a year. I like to eat them on their own most of the time as opposed to a side dish.
However they work very very well as a side dish, think Thanksgiving or Christmas dinner. Not only are they super delicious their also very filling. Those little brussels are packed full of fiber and the bacon has a significant amount of protein and fat. So go ahead and indulge!
They don’t take that long to make either, I like to cook them directly on the stove top this way they pick up all the flavor from the cooked bacon. Making this a true one pot dish, that anyone can prepare in less than 30 minutes.
Prep is pretty easy, simply wash and trim off the bad ends of the brussel sprouts. Then slice them in half, and set aside while you saute the bacon. Once the bacon is cooked, add in the brussel sprouts, seasonings and saute in the same pan till their done.
Be certain to purchase a good quality bacon, you don’t want a ton of fat in it. Because you will be frying the sprouts in the leftover bacon fat, now don’t frown now. My bacon gives off about 1 tbsp of fat, it’s that lean. This step really enhances the flavor of the whole dish, so I recommend you give it try before you knock it. However you can drain all the fat if desired, just be sure to still saute the brussels in the same pan as the bacon was cooked. I hope you enjoy!
Yum Brussel Sprouts never tasted so good!
Start by washing the Brussel Sprouts, cut off the rough ends then slice lengthwise and set aside.
Once the bacon has cooked, but not caramelized add in the Brussel sprouts and seasonings.
Add in the Red Wine Vinegar last
I tend to eat these for dinner frequently, however they really should be shared.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
PIN IT FOR LATER
These Honey Roasted Brussel Sprouts make for an excellent side dish to just about any meal.
I like to serve these honey roasted brussels sprouts almost every other week in our home. And this recipe is one of those simple yet delicious recipes that even the kids will love.
Why? Because they are sweet of course. What kid does not like sweet food!
Sweetened with just the right amount of honey, these are sure to please just about everyone in the house. I did add some mustard as well which really brings these sprouts into their full flavor.
I hope you give them a try and be sure to tweak the honey / mustard ratio according to your families taste.
This recipe also makes for an amazing side dish to just about any type of holiday meal.
Think Easter, Christmas and thanksgiving.
Looking for more Christmas & Thanksgiving recipes?
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Zuppa Toscana is one of the Olive Garden’s most popular soups. This recipe is very similar other than instead of using spinach I used kale as that was what I had on hand. And trust me it is just as good if not better!
I really like to use “medium Italian sausage” for this recipe. However if your wanting a more spicy soup feel free to add a spicer sausage.
So if your craving a soup to warm you up, but also want a hearty meal. Then this Gnocchi Sausage Kale Soup will hit the spot!
I have always loved Italian type soups and have been testing out a few of these popular gnocchi soups for some time now.
I found that the key to making it more like a soup rather that just a pasta dish is to use “Mini Gnocchi“ for the soup, rather than regular sized gnocchi.
If you are wondering what those look like, see this spoonful below.
My soup utilizes Kale and makes for one healthy hearty meal! You can always use spinach instead if desired!
I decided to finally share my favorite version of it with you today! Mine is pretty similar to allot of those Italian Tortellini soup recipes you will find out there.
However mine has a few differences such as mine will use kale instead of spinach and celery instead of the carrots.
Not to sure why almost all Italian tortellini soups call for carrots these days, but to me that is so wrong.
Oh and mine also has a fair amount of parmesan cheese and absolutely “no cream”. The tomatoes and cheese will make it creamy enough!
I like to use sour cream vs heavy cream as it helps to make this soup super creamy without all the extra fat. That sour cream is mixed with chicken stock or vegetable whichever you prefer to use.
If you are planning to enjoy this soup over a couple of days, then you will want to add one more cup of stock in the soup. Since the Gnocchi tends to soak it up overnight. Believe it or not but this soup tastes even better on the second day.
If you loved this soup? you will also love the following recipes below.
Notes: Also keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.
I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
