Category: Chicken

Tzatziki Barbecued Chicken with Tomatoes and Artichokes Recipes at My Table

Tzatziki Barbecued Chicken with Tomatoes and Artichokes

Tzatziki Barbecued Chicken with Tomatoes and Artichokes

Tzatziki Barbecued Chicken with Tomatoes and Artichokes is a good sandwich to eat poolside.  I had left-over chicken breasts from yesterday as I wanted to grill a bunch and have them handy for sandwiches.  The Sicilian half of me is a little Greek, since the Island was invaded by so many.

Chicken is very versatile and we eat a lot of eat at our house.  When the chicken breasts are pre-cooked, you have a multitude of options.  This method gives you a tender chicken breast with underlying citrus favours. The full-bodied texture of the tzatziki sauce gives the sandwich bolder flavours.  You can make your own sauce or buy it at the store.  I give you both choices and have included my recipe.   For a  good article to read on this sauce with a recipe go to : https://www.theguardian.com/lifeandstyle/2015/aug/06/how-to-make-perfect-tzatziki-felicity-cloake

Take the chicken breasts and slice them lengthwise.  This way the chicken cooks evenly and quicker on the grill. The seasoning is easy.

Place the breasts on a hot grill for 3 minutes per side.

Tzatziki Barbecued Chicken with Tomatoes and Artichokes is

In a pan quickly sauté some cherry tomatoes and pickled artichokes.  This will give zest to the sandwich. 

I grill some buns and start to dig a hole in the top half.

Fill the hole with cherry tomatoes and artichokes.  On the other side shave some Asiago cheese.  when the hot breast hits the cheese it will melt.

The Tzatziki Sauce goes on top of the meat.

This burger will take off at your table.

Tzatziki Barbecued Chicken with Tomatoes and Artichokes Recipes at My Table

Tzatziki Barbecued Chicken with Tomatoes and Artichokes Recipes at My Table
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Tzatziki Barbecued Chicken with Tomatoes and Artichokes

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Tzatziki Barbecued Chicken with Tomatoes and Artichokes
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 8
Author Renata Solski

Ingredients

  • 4 chicken breasts each cut lengthwise
  • 2 tbsp canola oil
  • 1 tbsp tzatziki seasoning
  • 1 cup cherry tomatoes
  • 8 artichoke halves marinated and in oil
  • shaved parmesan

Tzatziki Sauce

  • 1 large cucumber
  • salt and pepper to taste
  • 2 cups plain Greek Style yogurt
  • 1 clove garlic
  • 2 tbsp lemon juice
  • 1 tbsp olive oil

Instructions

  1. Split each chicken breast lengthwise.

    Marinate with Canola oil and tzatzikii seasoning

    Place on a medium grill.

    Cook 4 minutes on each side.

    Place buns on grill and toast.

    Scoop out centre of the buns.

    Place tzatziki sauce, chicken breast and cherry tomatoes and shaved parmesan on the bun.

The condiments

  1. Place the cherry tomatoes and the artichoke hearts in a frying pan and warm them.  Don't over cook.  

The Tzatziki Sauce

  1. Peel the cucumber, but leave a few strips of the green colour.

    Scoop pout the seeds. 

    Cut into chunks and put in a food processor.

    Add the remaining ingredients and pulse.  Do not over pulse.

    Refrigerate and use as needed.  

Recipe Notes

Artichoke hearts are easy to find at your grocery store.  I buy the marinated ones at Costco.  

 

 

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ONE DISH CHICKEN ON THE GRILL WITH BLUEBERRIES Recipes at my Table

Barbecued Blueberry Chicken

Barbecued Blueberry Chicken

Barbecued Blueberry Chicken lets you enjoy family and friends and still bring them together to the table with ease.  The dish makes its own sauce with a sweet and tangy flavour.  Your kids will love this too. The foil packages lower the cooking heat and keep moisture in the chicken.  This method is similar to a poaching method.  The chicken is moist, succulent and this method prevents overcooking.

I love packets because they are like little surprises.  My grandson loves to open any package and he is sure to lick every drop of this sauce. This sauce was so good that my husband dunked bread in it.  We served the chicken with lemon rice and grilled asparagus.

Blueberries are natural antioxidants; they serve a powerful role in a healthy lifestyle. I love to eat them fresh in a bowl with nothing on them.  I add them to cereals, muffins and now I started to look at other recipe possibilities.  https://www.rd.com/health/healthy-eating/blueberry-health-benefits/

mix the dressing in a bowl.

 

The blueberries are from the local farmer’s market.

Brush the dressing on the chicken.

The blueberries go into the packets.

One Dish Chicken on The Grill Recipes at My Table

Love these little foil packets for the grill.

The chicken was delicious and tender; the blueberries made it fruity and succulent.

ONE DISH CHICKEN ON THE GRILL WITH BLUEBERRIES Recipes at My Table

ONE DISH CHICKEN ON THE GRILL WITH BLUEBERRIES Recipes at my Table
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Barbecued Blueberry Chicken

Bring your family and friends together with the ease of this recipe.  

Course Main Course
Cuisine Home Cooking in Canada
Keyword Barbecued Blueberry Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Renata Solski

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 cup blueberries
  • salt and pepper to taste
  • 1 tbsp garlic plus seasoning
  • 1 tsp Dijon Mustard
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 4 scallions slice ( garnish)

Instructions

  1. Salt and pepper the chicken.

    Mix all the ingredients except the blueberries and scallions. This makes a thick dressing. 

    Tear off pieces of heavy duty foil.  18 X 18 

    Visit this recipe to review foil packet making : https://recipesatmytable.com/vegetable-sausage-foil-packs/

    Brush chicken on both sides with the dressing.  Drizzle the remaining dressing evenly amongst the four packages.

    Place one chicken breast per packet.

    Place 1/2 cup of blueberries per package.

    Grill over direct medium/low heat for 25 to 30 minutes.  The cooking time depends on the size of the chicken breasts.  

    Open packets and dress with fresh scallions. 



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All in one pan meal: recipes at my table

Sheet Pan Chicken and Vegetables

Sheet Pan Chicken and vegetables

Sheet Pan Chicken and Vegetables is a meal all in one pan and easy to prepare.  Sometimes we need to make a quick, but healthy meal.  My nonna was one who could whip up a meal in minutes  She always had a lot of fresh vegetables on hand that became the centre of the dish. Potatoes are a  staple in an Italian kitchen; after pasta they are a favourite. I love them roasted and this dish brings out their flavour with some simple spices.

Remembering Stories about Chickens

There are more stories about chickens growing up as an immigrant.  One day the chicken farmer delivered two chickens to our house on Alexandra St. in Sault Ste. Marie, but he had a surprise.  In a crate he had two baby chicks.  They were the cutest thing we had ever seen; one was for my brother and one for me.  We had an old porch at the back of the house with a crawl space, and it was our job to take care of them.   The chicks lived there cared for by my brother Rollie and me.

We fed and nurtured them and they were our pets; we chased them around the yard.  I think we even tried to make a leash for them.  One day we came home from school and went straight to the backyard to find that the grown chickens were gone.  That night they were served for supper and needless to say we didn’t eat anything.  The immigrants in the early days often repeated their lifestyle from the old country.

Today, we would not think of bringing livestock into our neighbourhoods.  I do remember the laughter those baby chicks created; it also gave us a sense of responsibility and an understanding of partaking in bringing food to the table.  I treasure the memories and those experiences.

The vegetables spiced and oiled on the pan.

recipes at my table

The chicken rubbed with spices and oil and placed over the vegetables goes into a 375 F oven for 50 minutes.

recipes at my table

All in one pan meal: recipes at my table
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Sheet Pan Chicken and Vegetables

A full meal in one pan.  

Course Main Course
Cuisine Home Cooking in Canada, Italian
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 3
Author Renata Solski

Ingredients

The Vegetables

  • 10 baby potatoes
  • 2 peppers, one red one yellow
  • 1 sweet large onion
  • 1 bunch asparagus
  • 1 tbsp Italian Seasoning
  • 1/2 tsp dried basil
  • 1 tsp paprika
  • salt and pepper to taste
  • 4 tbsp olive oil and more for drizzling

The Chicken

  • 3 Chicken Breasts
  • 1/2 tsp garlic powder
  • 1 1/2 tbsp Mrs. Dash Original Blend
  • 2 tbsp olive oil

Presentation

  • olive oil for drizzling

Instructions

The Vegetables

  1. Wash the potatoes and cut them in quarters.

    Slice the peppers and onions.

    Snap the asparagus.

    Put all the vegetables in a bowl and add all the spices.

    Add the olive oil and toss.

    Spread onto a sheet pan.

The chicken

  1. Pour 2 tbsp of olive oil on the chicken to coat.

    Sprinkle the chicken breast with 1 tbsp of Mrs. Dash and the garlic powder.

    Rub everything into the chicken.  

    Place the chicken over the vegetables.

    Sprinkle with the remaining 1/2 tbsp of Mrs. Dash.

    Drizzle everything with more olive oil.  


Cooking and plating

  1. Cook in a 375 F oven for 50 minutes.

    Serve on a platter or individually.  

    Place vegetables on the bottom and top with chicken. 

    Add a few vegetables over the chicken and drizzle with olive oil.  

Recipe Notes

Always have more olive oil for drizzling.  It keeps the chicken moist and crisps the vegetables.  

These vegetables stay crispy and the chicken is moist.  

If you don't eat meat you can cook these vegetables alone and serve with rice or noodles.  

 

Thinking about the fresh chickens my grandparents bought, I did a search on the best chicken to buy and found an interesting article from the globe and mail :https://www.theglobeandmail.com/life/food-and-wine/food-trends/the-best-chicken-youll-never-have/article20738802/

What do you think???

 

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Lemon Chicken with cabbage: recipes at my table

Lemon Chicken, Cabbage and Carrots

Lemon Chicken, Cabbage and Carrots

Lemon Chicken, Cabbage and Carrots is my way of making Sunday supper with ease.  Growing up we at a lot of chicken and pork.  My nonna made pork shoulder over cabbage which was the ultimate comfort food. I will have to attempt that one day.  Today, my lemon chicken will do.  To compliment the dish, I make my lemon risotto, which will become one of your favourites.

Chicken Business

Growing up in little Italy, we had a butcher named Mike Nanne who owned the small grocery store and most of our meat came from his place.  I remember the big wood block that mike used; he was the kindest man.  He would often give us candy and he allowed all the immigrants to shop at his store and run-up a tab.  My dad would always hurry to bring him money on pay-day and Mike always gave us candy.  I loved living in Little Italy of Sault Ste. Marie; we were one big happy and helpful family.

For some reason, we also had a man who delivered live chickens to our house.  I know, it was another world.  I didn’t like to watch nonno kill the chickens, but I liked to watch nonno pluck the feathers, and I  do remember that the chicken was tastier than now.  Today, my chicken comes from a local butcher and it is a free range.

The chicken seasoned and ready to marinade in the refrigerator.

Lemon Chicken Marinating: recipes at my table

The cabbage, carrots, and onions go into the oven first. cabbage and carrots for the oven

Chicken browning in skillet before it goes over the cooked vegetables

Chicken Browning in skillet: recipes at my table

The apples and raisins poured over the vegetables and then tossed.

blending the vegetables: recipes at my table

It’s done and out of the oven.

Lemon Chicken with cabbage out of the oven: recipes at my table

An up-close look.

Up close and plated: recipes at my table

Lemon Chicken with cabbage: recipes at my table
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Lemon Chicken, Cabbage and Carrots

Sunday Supper all in one pan.  

Course Main Course
Cuisine Home Cooking in Canada, Italian
Servings 4
Author Renata Solski

Ingredients

The Chicken

  • 1 whole chicken cut up
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp garlic powder
  • 2 tbsp Italian Seasoning
  • 4 tbsp lemon juice
  • 1 tsp freshly ground black pepper

The Cabbage and Carrots

  • 1 medium savoy cabbage
  • 4 medium carrots
  • 2 large onions
  • 1/2 cup white wine
  • 2 medium apples
  • 1/2 cup raisins
  • 3 tbsp olive oil
  • salt and pepper
  • 1 tbsp fennel seeds

The Lemon Rice

  • 1 cup arborio rice
  • 1 cup chicken stock
  • 1 large egg
  • 1 tbsp cornstarch
  • 1 whole lemon juiced and zested
  • 1 tbsp lemon zest
  • 3 tbsp butter
  • 3 tbsp grated parmesan
  • 1 tbsp chopped parsley

Instructions

The Chicken

  1. Cut the Chicken into small pieces.  

    Sprinkle with all the spices, olive oil and lemon juice.

    Put in the refrigerator for at least 4 hours. 

    Put a large skillet on the stove and brown the chicken.

    Place on a plate and keep warm. 

    In the same skillet, add the apples and raisins with 1/4 cup of water to pick up the brown bits.  Set aside. 

The Cabbage and Carrots

  1. Slice the cabbage into wedges and then finely slice.

    Julienne the carrots into medium pieces. 

    Slice the onions.

    Soften raisins by placing in 1 cup of warm water.

    Slice apples into thin slices.

    Toss  cabbage, carrots and onions with the olive oil,fennel seeds,  salt and pepper. Cover with tin foil. 

    Put into a 375 F oven for 30 minutes. 

    Take out of the oven and add the apples and raisins.  

The Lemon Rice

  1. Boil the Arborio rice according to the package instructions. Strain and keep warm.  

    In a small saucepan blend the egg, stock and cornstarch and cook over medium heat.

    When it thickens and comes to a boil, remove from heat.

    Stir in the lemon juice, butter, parmesan cheese and lemon zest. 

    Add some chopped parsley. 

    Pour 3/4 cup of this sauce over the rice and mix.  


Cooking the chicken with the Cabbage and Carrots

  1. After the cabbage, carrots, onions roast for 30 minutes. Add the apples and raisins and toss.

    Now place the browned chicken on top. Cover with thin foil.

    Return to the 325 F oven for one hour.  

    After one hour uncover and cook for another 30 minutes.  

 

 

 

 

 

 

 

 

 

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