Butter, with a side of Bread // Easy family recipes and reviews.

Monday, September 1, 2014

ZESTY ITALIAN CHICKEN




If you like a no fuss meal than look no further. No seriously, with only 3 ingredients and some chicken you can impress without (hardly) lifting a finger. ;) The best part is this chicken is full of flavor and so moist! My mouth waters just thinking about it - YUM!!

Zesty Italian Chicken

4-5 Chicken Breasts
1 tsp Minced Garlic
1 tsp Italian Seasoning
1 bottle (16 oz) Zesty Italian Dressing

In a dish or Ziploc bag mix garlic, seasoning and dressing. Place chicken in and marinate at least 30 mins. I generally put it together in the morning and leave it all day. Preheat oven to 350. In a greased glass dish place chicken inside. You don't have to but I spoon a of the mixture over the top of each breast. Cook for 1 hour or until internal temperature is 165.




 

Friday, August 29, 2014

GRILLED SAUSAGE KABOBS & ZAYCON FOODS

GRILLED SAUSAGE KABOBS: Butter With A Side of Bread



If you're trying to mix up the traditional "chicken kabobs," try using sausage instead! Sausage adds a great flavor to any meal, especially when paired with grilled veggies. I used chicken sausage with tomato, basil and mozzarella {from Zaycon Foods} but you're welcome to use any pre-cooked sausage you'd like. Make sure it says "fully cooked" somewhere on the package- otherwise it's not cooked already and won't hold together very well when you slice it and spear it on skewers.

I've mentioned Zaycon Foods in several posts on this blog so I'd like to take a second tell you all about them. No I don't work for Zaycon but I did discover them years ago and absolutely love their products.

Zaycon specializes in bringing fresh, high quality meats and other foods to your area at a discounted price. You order products online when they become available and pick them up from a super handy refrigerated Zaycon truck on your designated day. It's an incredibly convenient way to get high quality food for less money than you'd pay at Costco or at a grocery store. Their most popular product is their fresh, natural boneless skinless chicken breasts for $1.89/ lb. See where Zaycon is delivering to your area here!

Here's a fun video that explains the process:


On to the recipe...

Grilled Sausage Kabobs

  • 6-8 pre-cooked sausages
  • fresh vegetables of your choice~
  •  zucchini
  • red/ green/ orange bell pepper
  • pineapple chunks {fresh or canned}
  • mushrooms
  • red onions
  • olive oil
  • balsamic vinegar
  • salt & pepper

Slice veggies and sausages into 1-2" chunks. If you're using canned pineapple chunks, I like to pour the entire can- juice and all- into a large ziplock bag. Add in all the other sliced veggies, plus a little salt and pepper and let it marinate for at least an hour, turning bag occasionally. I like the nice flavor this imparts onto the veggies, plus the added moisture helps glaze it when you put it on the grill.

Skewer the sausage and vegetables in alternating patterns.

Mix 3 parts balsamic vinegar to one part olive oil in a small bowl. Add in salt and pepper.

Put kabobs on a hot grill and glaze with balsamic mixture. Turn once after 4-5 minutes and glaze on the other side. I try and brush it just on the vegetables since the sausages usually have enough flavor on their own.

Remove from grill after 8-10 minutes and ENJOY!

GRILLED SAUSAGE KABOBS: Butter With A Side of Bread

GRILLED SAUSAGE KABOBS: Butter With A Side of Bread

GRILLED SAUSAGE KABOBS: Butter With A Side of Bread

GRILLED SAUSAGE KABOBS: Butter With A Side of Bread
 

Wednesday, August 27, 2014

ZUCCHINI RISOTTO

ZUCCHINI RISOTTO: Butter With A Side of Bread


Fresh zucchini is in abundance this time of year, so go raid your garden {or your neighbors garden... or get some on sale at the grocery store!} and make this delicious risotto. I serve mine as a side dish, but personally, I could eat it as a main dish. It's flavorful and creamy, courtesy of the Arborio rice that's used to make risotto. It's easy too and can be customized to fit your tastes. 


Zucchini Risotto

  • 4 cups vegetable or chicken stock
  • 2 tablespoon butter
  • 1/4 cup white cooking wine
  • 1/2 cup chopped onion
  • 1 cup Arborio rice, uncooked
  • 1 small-medium zucchini, halved then sliced
  • 5-8 sun-dried tomatoes, chopped
  • 1/2 teaspoon dried thyme
  • 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
  • 1 tablespoon chopped fresh basil leaves, or to taste (optional)
  • salt & pepper to taste

Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer. {I used homemade chicken stock that I store in a large canning jar, so I just heated mine to a near-boil in the microwave.}

Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add in spices, white wine and tomatoes. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted.  Set your timer to 25 minutes. Add half the broth initially, then after about 10-12 minutes, continue adding broth in 1/2 cup increments, stirring after each addition and adding more broth after the rice soaks it up. Cook, uncovered for the full 25 minutes, continuing to add broth as you go. 

When the timer reaches the point where you have 10 minutes left, add the zucchini.

After your timer has beeped {and risotto has cooked 25 minutes} stir in cheese and fresh basil. 

ZUCCHINI RISOTTO: Butter With A Side of Bread

ZUCCHINI RISOTTO: Butter With A Side of Bread

ZUCCHINI RISOTTO: Butter With A Side of Bread
 

Monday, August 25, 2014

BLACKBERRY UPSIDE-DOWN CAKE

blackberry upside down cake:butter with a side of bread

A few days ago we went on a hike and found a huge row of blackberry bushes that had not been picked. We spent a couple hours picking blackberries. When we got home we found we had about 10lbs of blackberries.  I turned some into jam, froze some and with a little more we made this scrumptious pike. I call it a pike because it is a little flat like a pie but is fluffy like a cake. Pie + Cake = Pike. Super easy to make with only 4 ingredients.

BLACKBERRY UPSIDE-DOWN PIKE

1 box of White cake mix - I prefer Pilsbury
1 can of Sprite / 7up
1/4 cup Sugar
2 cups Blackberries

Preheat your oven to 350 degrees. Spread the blackberries on the bottom of a greased 9" cake pan.

Blackberry Upside-down Pike:Butter with a side of bread

Sprinkle the sugar on top of the blackberries.
Blackberry Upside-down Pike:Butter with a side of bread


Pour the box of cake mix on top of the sugared blackberries and spread evenly around the pan.
Blackberry Upside-down Pike:Butter with a side of bread


Pour the can of sprite on top of the cake mix. Be sure to cover the whole cake while pouring. The sprite will foam up as it mixes with the cake mix.
Blackberry Upside-down Pike:Butter with a side of bread

Gently mix the cake mix and sprite just a little. Bake in the oven for 30-35 minutes. Pull out of the oven and let cool for 10 minutes. Then tip upside-down on to a serving platter and allow to cool completely. Serve with ice cream or whipped cream. So yummy!!!!

Blackberry Upside-down Pike:Butter with a side of bread

Friday, August 22, 2014

TRIPLE BERRY FOCACCIA

Butter With a Side of Bread: Triple Berry Focaccia


This recipe is very simple (especially if you use pre-made frozen dough like I did!) and the results are delicious!  This is a great way to use up all those berries that are so plentiful this time of year!

TRIPLE BERRY FOCACCIA

1 loaf whole-wheat or white frozen bread dough, thawed (you could use homemade too)
1 Tbsp. unsalted butter, melted
1 tsp. olive oil
1/4 cup each fresh blackberries, blueberries, raspberries
1/4 cup sugar

Preheat oven to 375 and line a large baking sheet with parchment paper.  Stretch or roll the dough into a large oval (about 11"X8") on the baking sheet.  Combine the butter and olive oil in a small bowl.  Brush the dough with the butter-oil mixture.  Sprinkle berries and sugar on top and bake until dough is golden brown, about 20-25 minutes.  Slice and serve!  Enjoy!

Butter With a Side of Bread: Triple Berry Focaccia

Butter With a Side of Bread: Triple Berry Focaccia

Butter With a Side of Bread: Triple Berry Focaccia

 

Wednesday, August 20, 2014

CHEESY GRILLED PINEAPPLE CHICKEN

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread



My older sister, Jenn described this recipe to me at least 10 years ago and it's one we enjoy repeating each grilling season. It's so simple yet tastes like a dish much more complicated. We like to top our chicken with Monterey Jack cheese, but you can use mozzarella or even provolone if you'd like.

Our family doesn't eat a ton of meat with dinner, so I divided the recipe below into 2 portions and froze half of the chicken and marinade. Feel free to do what works for you!

Cheesy Grilled Pineapple Chicken
Serves 7-8

  • 2/3 cup soy sauce
  • 1/3 cup sherry {cooking wine}
  • 1 tsp ground ginger
  • 1 clove minced or chopped garlic
  • 2 TBSP olive oil
  • 20-oz can sliced pineapple {you'll use 1/2 cup of the juice + the pineapple}
  • 3-4 boneless, skinless chicken breasts
  • 8+ slices Monterey Jack cheese
  • salt and pepper to taste

Slice each chicken breast in half and pound thin. {I cut each breast in 3 pieces, first slicing off the thin end, then halving the remaining portion.}

Add the soy sauce, sherry, ginger, garlic and oil into a large ziplock bag. Open the can of pineapple and pour out 1/2 cup of pineapple juice and add that to the ziplock bag. I also add in a bit of salt and pepper. Set aside the remaining pineapple for later.

Add the chicken and let marinate for 5-6 hours, turning the bag over occasionally.

When the chicken is done marinating, slice the cheese. Fire up the grill and first cook the chicken until it's nearly done. I also like to lay the pineapple slices on the grill as well, to get them nice and hot.

When the chicken is almost cooked through, lay a slice of pineapple on top, then cover the pineapple with a slice of cheese. Close the grill lid and let it cook for another 3-4 minutes, until cheese is melting.

Remove from grill and serve with additional slices of pineapple.

Enjoy!

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread
 
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