Grilled Chipotle Chicken Quesadillas

• Once a week, I like to get creative and participate in my own "food challenge" by using whatever ingredients or food pantry items I have on hand. Its a great way to ensure you are actually using and consuming the food you buy.  Every couple days its smart to scan through the food in your fridge and pantry, and make a plan to utilize what you got before it spoils.
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• This past day, I knew that I had some flour tortillas that were a few days old, a left-over half of one red onion and a chicken breast. I figured I could turn these into some sort of quesadilla.  I headed over to pantry and found a can of chipotle salsa to spice things up, a perfect complement to the flavors of fresh cilantro and lime. I chose to grill the flour tortillas for the quesadillas because the grill marks add character and give the tortilla a mild smoky flavor. 

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• Grilled Chicken Chipotle Quesadillas 
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• Serves 2 

ingredients

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• 1 tablespoon olive oil
• 1/4 cup red onion, chopped 
• 2 garlic cloves, minced
• 1 7oz can of chipotle salsa (I used San Marcos) 
• 1 green onion/scallion, thinly sliced
• 1-1/2 cups or 1 large grilled free-range chicken, sliced thinly 
•          (this can be pre-cooked or grill at at time)
• 2 Tablespoons cilantro, chopped
• 4 10-inch diameter flour tortillas
• 4 handfuls of shredded cheese
• Sour cream, for serving (optional)
• Lime wedges, for serving (optional)

preparation 

Grilling the Chicken 

Before laying your seasoned chicken breast down on your grill pan, you are going to want to make sure your surface is CLEAN, OILED, and HOT!  I promise your chicken will like you better, and you will like your chicken much better if you do this.  This, in addition to a little patience (don't even move the breast for at least 3-4 minutes), alleviates the issue of the chicken sticking to the grill.

Heat your grill pan to 375-450 degrees.  Place the chicken on a clean, oiled, and hot grate.  Cook the chicken breasts for about 4-5 minutes per side depending on thickness.  I like to do a "touch test" with  my finger to see if  the chicken is done, but feel free you use a meat thermometer, it should read 160 degrees. Remove the chicken from the heat, let it rest for a couple minutes, and slice in thin strips, and set aside for a moment. As it rests, begin making the chipotle mixture. 

Chipotle Mixture

In a large sauté pan or cast iron pan, heat the olive oil over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the garlic and cook for 1 minute or so. Stir in the chipotle salsa for 3-5 minutes, stirring often. I would slice the chicken at this point. Stir in the scallions, sliced chicken and cilantro. Keep warm on low heat. 

In the same grill pan as you cooked the chicken breast on, over medium-high heat, put down a flour tortilla. After a minute or so add a little cheese and wait until it begins to melt, then add an even layer of chipotle chicken mixture, sprinkle more cheese, and cover with another tortilla. Turn the quesadilla over, and let cook on each side for a few minutes until grill marks are perfect and golden.  If grilling in batches, keep finished quesadillas warm in a 200° oven until ready to serve. Enjoy! 

Food & Wine (FWx): Jimmy Banno Jr.'s Chicken Thigh Kebabs with Chile-Yogurt Sauce

A couple nights ago, I attended the launch party for FOOD & WINE's  FWx brand.  It is for foodie and drink obsessed 25-35 year olds who want to stay informed and connected to the latest trends, places and talents. FWx even helps prepare you for a hangover. Unfortunately, we ALL get those sometimes....

The event featured eats from The Purple Pig and Do-Rite Donuts, and Mixologist Charles Joy of The Aviary  was offering up incredible cocktails all night long sans the hangover! I walked out, full and happy, with the September issue of Food & Wine in hand.  Later that evening, I treated myself to some peace and quiet and read the magazine cover to cover like I do the September issue of Vogue!  To my delight, the September issue featured quick and easy recipes by non other than The Purple Pig's Jimmy Bannos, Jr .  One recipe that jumped out at me (featured below), was the grilled chicken thigh kebabs with chile-yogurt sauce.  The recipe serves for 4, but to be honest, I inhaled more than half the thighs myself.  It's Friday and the weekends are filled with parties and tail-gates; I highly recommend serving up this sure to be crowd pleaser! 

Chorizo stuffed fried olive with garlic yogurt by Jimmy Bannos Jr.of the Purple Pig 

Pistachio Meyer Lemon Do-Rite Donut 

I walked out, full and happy, with the September issue of Food & Wine in hand. Later that evening, I read the magazine cover-to-cover as I treat all my food magazines like the September issue of Vogue. In this September issue, F&W featured quick and easy recipes by, one of Chicago's favorite, Chef Jimmy Bannos Jr. of The Purple Pig and his grilled chicken thigh kebabs with chile-yogurt sauce jumped out at me. The recipe serves for 4, but to be honest, I inhaled more than half the thighs myself.  As it's Friday and the weekends are  filled with parties and tail-gates, I highly recommend Chef Jimmy's recipe as it will be crowd pleaser! 

Chicken Thigh Kebabs with Chile-Lime Yogurt Sauce

adapted from Food & Wine Magazine September 2014 

ingredients 

1/2 cup plus 1 tablespoon extra-virgin olive oil 
2 Tablespoon sweet paprika
8 boneless, skin-on chicken thighs, trimmed of excess fat and each thigh cut into 3 pieces (I bought my chicken from a local butcher shop) 
1 cup plain Greek yogurt  
1 Tablespoon of fresh lemon juice
1/2 teaspoon of cayenne
1/3 teaspoon crushed red pepper
Kosher salt and fresh ground pepper
Lemon wedges, for serving

preparation

In a large bowl, which 1/2 cup of olive soil with the paprika. Add the chicken and toss to coat; let it stand at room temperature for about 15 minutes

Meanwhile,  in a small mixing bowl, mix the yogurt, fresh lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with slat and black pepper and mix well. Note: the chile-yogurt sauce can we made ahead

Preheat the grill to medium-high heat. Season the chicken with kosher salt and fresh ground pepper and thread the pieces onto each skewers. I like to soak my wooden skewers before I use them, do you? Oil the grill grate and grill the chicken over medium heat, turning occasionally, until golden brown or for abut 10 minutes. I rotated the skewers every few minutes to get an even char. 

Transfer the skewers to a serving platter and serve with the chile-yogurt sauce and fresh lemon wedges. Enjoy! 

Beer Can Chicken

Is it me, or does Beer Can Chicken remind you of a frat boy dinner?  Boys and a brusiki go hand in hand.  But sorry boys, this girl loves a beer inspired food too!  I obsess over creative backyard grill techniques so I had to try this easy to master delicious meal. It's endlessly adaptable, if you don't like beer, you can use wine or chicken stock with any herb or flavorings you prefer. I just slathered up my chicken with a homemade dry rub.  You lower the chicken over an open can of beer, yes basically a beer can in the chicken's butt. The chicken balances like a tri-pod with the beer can and the two legs providing support. With this technique, you get a succulent inside, as the beer continuously steams into the cavity of the chicken, and a crisp outside. 

ingredients 

1 4 lb chicken ( I used Empire Kosher Chicken) 
1 12 oz can of beer, half full ( I used Half Acres Over Al) 
Spice rub, either store bought or you can make your own (recipe below) 
Kosher salt and freshly ground pepper

preparation 

Preheat the grill to medium high heat.   
Prepare the chicken by applying your spice rub, making sure to season the meat under the skin of the chicken. Season the cavity and skin with kosher salt and fresh ground pepper. Place the chicken on the open beer can so that the beer can is inside the cavity of the chicken. Make sure the beer can is open and half full, I recommend drinking the first half, or it will explode. You can also cut the top of the can completely off which will allow for extreme succulence. Place the chicken upright on the grill over the grill pan and over indirect heat. Grill the chicken, covered for about 1 hour to 1 1/2 hour. 

Dry Rub 

1 tablespoon cumin 
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon kosher salt 
1 teaspoon cayenne pepper 

preparation 

Mix thoroughly and apply to meat. 

Grilled Greek Chicken with Tomato, Onion, Feta & Spinach

As I mentioned in my Greek potatoes post, Steve & I are regulars at Athenian Room in Chicago. I borrowed their concept and put a twist his favorite dish: Athenian Kalamata Chicken with fries. The chicken is very succulent as it soaking in the Greek marinade for hours, and the bites of the crispy potatoes topped with feta, onion and spinach will blow your palate away. 

Ingredients

2 boneless skinless chicken breasts (I used Empire Kosher Organic) 
1 bag spinach, rinsed 
1/2 cup extra virgin olive oil, plus 1 tablespoon for spinach 
1/2 cup of grape tomatoes, sliced lengthwise
1/4 cup of red wine vinegar  
2 tablespoons crumbled feta 
1 small onion, sliced
1 teaspoon of Cavender's Greek Seasoning
1 bunch fresh oregano, leaves picked
3 cloves garlic, minced and separated
Juice of 1 to 2 lemons
Kosher salt and freshly cracked black pepper



preparation

in a medium bowl, whisk together the olive oil, oregano, 2 cloves of garlic and lemon juice and salt and pepper, to taste.  Place the marinade along with the chicken in a large zip-lock bag or storage container. Shake to coat. Refrigerate up to 24 hours before or marinate for at least 30 minutes.  Remember to set out the chicken before grilling


Place the grill pan over medium-high heat until very hot. Place the chicken, skin side down and cook for about 6-8 minutes per side. Cook until lightly browned and cook thoroughly. Instant read thermometer should read at 175 degrees at the thickest part. 

In a bowl, combine and toss feta, tomato, and onion with the red wine vinegar and little dash of Cavender's Greek Seasoning or to taste. 

Meanwhile the chicken is grilling, you would begin to saute the spinach. Heat the one tablespoon of olive oil in a large saute pan or skillet over medium heat. Add the spinach to the pan or skillet and cover; allow to cook for 5 minutes. Stir in the garlic and cook for another 5 minutes or so. Remove from heat. 

Plate the grilled chicken over Greek potatoes. Place spinach and tomato-feta-onion mixture over the  grilled chicken and serve! Enjoy!