Grilled Spiced Chicken Sandwich

Grilled Spiced Chicken Sandwich. Happy Friday, everyone! Now if you have my cookbook “The Seasoned Life,” you have probably made one of my favorite recipes called “Grilled Spiced Chicken.” I take chicken breast and coat them in a dry rub mixture before grilling them indoors or outdoors. The chicken gets all caramelized on the grill and is just so juicy and flavorful. Here I slice it up for a sourdough sandwich with a sweet and peppery arugula salad for crunch and flavor. You can also pair it with a little mayo and your favorite cheese. This sandwich is going to be your next backyard hit. Let me know what you think in the comments below.

Enjoy!

Xo- Ayesha

Grilled Spiced Chicken Sandwich

Grilled Spiced Chicken Sandwich

Four boneless, skinless chicken breasts.
Two tablespoons olive oil
Two tablespoons paprika
One teaspoon cinnamon
Kosher salt, to taste.
Fresh ground black pepper, to taste.
Eight slices lightly toasted sourdough bread (Or bread of your choosing.)
Sliced cheese, for serving. (I used fontina)
Mayonnaise, for serving.
Arugula salad, for serving. (recipe below)

Preheat grill at medium-high heat.

Meanwhile, in a small bowl, combine seasonings and thoroughly mix. Coat chicken breast one at a time into the spice mixture and set aside onto a plate.

Grill the chicken until cooked through and juices run clear — about 4-6 minutes per side.

Slice chicken breast diagonally and assemble sandwiches to your liking. Enjoy!

 

Arugula Salad:

2 cups packed arugula
One tablespoon balsamic vinegar
One tablespoon dark brown sugar
One tablespoon olive oil

In a small bowl, add vinegar, sugar, and oil and whisk together.

Add in arugula and toss to coat.

Serve immediately.

Leftover Chicken Curry Sandwiches

Leftover Chicken Curry Sandwiches. Looking for a simple and flavorful dish to make this week? Then look no further.  These can be made with quickly poached chicken breast, store-bought rotisserie chicken or in my case leftover chicken breasts! It is such a great combination of flavor and texture. Curry powder has a deep and earthy flavor from a blend of coriander, cumin, turmeric, and other spices. But don’t worry, it’s not spicy! I love that you can make this the night before and have tomorrows dinner practically finished.  Let me know what you think in the comments below. Let me know what you think in the comments below.

Enjoy!

Xo- Ayesha

 

Leftover Chicken Curry Sandwiches

Leftover Chicken Curry Sandwiches

Three cooked boneless skinless chicken breasts (You could also use a rotisserie chicken.)
1 cup real mayonnaise
One tablespoon shallot, finely diced.
1/2 cup celery, diced.
1/2 cup pecans or walnuts, roughly chopped. (optional)
One cup halved grapes (optional)
One heaping tablespoon apricot preserves
One tablespoon lemon juice

1-1/2 tablespoons curry powder
Pinch kosher salt
Cracked black pepper to taste.

 

In a small bowl add mayonnaise, curry, apricot, lemon, salt, pepper and mix well.

Dice chicken into bite size pieces and add to a large bowl along with shallot, grapes, and celery.

Now toss your chicken with curried mayonnaise and adjust seasonings if needed. Toss with nuts before serving. Refrigerate for at least 1 hour or overnight before serving. (The longer you wait, the more flavorful it will be!)

Serve tucked in fresh croissants or rolls. You can even serve it in a bowl for dipping with crackers or spread over crostini. Yum!

Pressure Cooker Pulled Chicken

Pressure Cooker Pulled Chicken. Hey everyone! Here is another tasty meal that can be pulled together in no time. I add chicken breast, salsa, taco seasoning, and a few other spices to my electric pressure cooker. It’s cooked until the meat is juicy and ready to eat which is no more than 20 minutes. And you can use this versatile chicken recipe with tacos, quesadillas, tostadas, and so much more. You can even swap out the salsa for a vinegar-based barbeque sauce and make pulled chicken sandwiches. I used it to make a tostada, which is just frying or baking a corn tortilla and piling it with your favorite toppings. So delicious. Let me know what you think in the comments.

Enjoy!

Xo- Ayesha

Pressure Cooker Pulled Chicken

*My tostada was topped with beans, pulled chicken, lime crema, avocado chunks, sliced radish, and cilantro.

 

Pressure Cooker Pulled Chicken

Four boneless skinless chicken breasts (You could also do boneless skinless chicken thighs)
One jar salsa (Use your favorite brand)
1/3 cup chicken stock
Two tablespoons taco seasoning (Again use your go-to brand or make your own.)
Two teaspoons ancho chili powder

Add the stock and chicken into the bottom of your electric pressure cooker. Now season the chicken with seasonings before topping with salsa. Set your timer to 15 minutes and allow to cook. Once the pressure has released remove chicken to a large bowl and shred using two forks until entirely shredded.

You can add extra sauce out of the pot to your liking.

Serve immediately and enjoy!

Greek Chicken Kebabs

Greek Chicken Kabobs. Flashback this Friday with another favorite kabob recipe of mine. Now I can get my family to eat practically anything cooked on the grill. And grilling kabobs is a favorite. Using the always popular chicken with a quick greek inspired rub with sliced zucchini and bell pepper. You can alternate with any favorite vegetables or proteins you have on hand. The seasoning also stores well for a future repeat of this dish!

These kebabs are delicious! The chicken marinade is easy to make and flavorful. It’s zesty, with just a little kick to it. And the zucchini and peppers were the perfect accompaniment on the kabob. But this will work great with just about any vegetable. You could even use only veggies to make this vegetarian and allow them to marinate before grilling. I served it alongside some spiced rice and a side of greek yogurt! So go break out your skewers and let’s get grilling!

Enjoy,

Xo- Ayesha

 

 

Greek Chicken Kabobs

1lb Chicken breasts, cut into 1-inch pieces. (boneless, skinless)
2 Red bell peppers, cut into 1-inch pieces.
2 Medium zucchini, cut into 1-inch pieces.
2 Cloves garlic, minced.
2 Tablespoons lemon juice, fresh.

Greek Seasoning

Two tablespoons oregano
1 Tablespoon kosher salt
2 Teaspoon black pepper
2 Teaspoon garlic powder
2 Teaspoon onion powder
2 Teaspoons paprika
2 Teaspoons dried parsley
2 Teaspoon Basil
2 Teaspoons dried Dill
1 Teaspoon Thyme
1 Teaspoon ground nutmeg
1 Teaspoon cinnamon

 

Mix all spices well. Store in a jar or airtight container.

Start by cutting up your chicken breasts into one-inch pieces and place into a large bowl. Drizzle with olive oil salt and pepper. Add minced garlic, lemon juice to the bowl — season chicken liberally with greek seasoning. Mix well and set aside.

Slice zucchini into 1-inch slices. Core and cut bell pepper into 1-inch pieces. Place veggies in a separate bowl and lightly drizzle with olive oil to prevent from sticking. Alternate placing chicken cubes, zucchini, and bell peppers on your prepared skewers. I prefer metal over wooden skewers. But if you use wood, make sure to soak them in water for at least thirty minutes before using. Grill the kebabs (or broil) until the chicken is no longer pink and juices run clear. About 4-5 minutes per side.

 

Easy Spatchcock Pesto Roasted Chicken

Easy Spatchcock Pesto Roasted Chicken. Now I’m sure the word “spatchcock” sounds intimidating. But it’s not! Merely ask the butcher at your grocery store to remove the backbone from your whole chicken. Or use kitchen shears and remove it yourself at home. It allows you to roast a whole chicken in just 45 minutes! Covered in a flavorful and vibrant green pesto. Your house will smell heavenly! Now while I have a recipe for pesto below you can always substitute a delicious fresh store-bought pesto to save time. I’m all about shortcuts in the kitchen. This chicken turns out so juicy and flavorful. No marinating needed and its the perfect simple dish to make for a busy day or company! Throw in some hearty vegetables, and you have a full one pan meal. What is your go-to method to cook chicken? Comment below.

Enjoy

Xo- Ayesha

Spatchcock Pesto Roasted Chicken

Tip* I like to slice whole lemons and roast them with the chicken. I squeeze the roasted lemon over the chicken before serving. Yum!

 

Spatchcock Pesto Roasted Chicken

5-6lb whole chicken
2 cups pesto, recipe below.
Salt and pepper

Preheat oven to 425 degrees.

Place chicken skin side up on a sheet pan or in a cast iron skillet.

Make sure that the chicken is thoroughly patted dry.

Season with salt and pepper before coating with half of the pesto. Making sure to rub under the skin gently.

Bake uncovered at 425 degrees for 45 min or until cooked through and juices run clear. (Internal temperature should read 165 degrees.)

Remove from oven and allow to rest for 10 minutes before serving. Serve with remaining pesto.

Pesto:

3/4 cup olive oil
3 cups packed fresh basil
One tablespoon lemon juice
4-5 cloves garlic (Depends on how much you love garlic)
1/2 cup walnuts or pine nuts
1/2 cup parmesan, grated.
1/2 teaspoon salt
1/2 teaspoon black pepper

In a food processor or blender combine all of the ingredients except oil, salt, and pepper. Allow the pesto to puree before very slowly streaming in the olive oil. Season with salt and pepper and use as desired.

 

Andouille Sausage Egg Rolls

The perfect game night appetizer! One of my favorite dishes for my sister to make is her andouille sausage egg rolls. They are chock full of meaty and cheesy goodness. Crunchy and salty with a little sweetness. Andouille is a smoked slightly spicy sausage made using pork and is perfect for the egg roll. And certainly always a crowd pleaser. The only problem is she seriously can never seem to make enough for the group.

She came up with this recipe when one of her favorite places to eat closed down and all that was left with was the memory of this fantastic egg roll. And instead of tracking down the owners and demanding the recipe she recreated this dish and added some of her own flair to it. (Her method is definitely better.) So if you haven’t already tried to make this you definitely should! Just pick up a copy of my cookbook “The Seasoned Life” available at a book retailer near you. Have you already made this dish? Share it in the comments below.

Enjoy!

Xo- Ayesha

Andouille Sausage Egg Rolls

*Find this recipe and more in “The Seasoned Life”. Available at a book retailer near you!

Some dreamy andouille.

Wrap it up.

I freeze leftovers for future use.

Fry Time!

Here Comes the cheese…

 

Yummm..!

Marinated Grilled Chicken Thighs

Marinated grilled chicken thighs. Fire up the grill or grill pan and get ready to make this delicious chicken recipe. Now I love to use chicken thighs as they are quick to cook, juicy and inexpensive. And how amazing is it that you don’t need a grill to cook out these days. Checkout my grill pan from my new “Ayesha Curry Home Collection” available at retailers nationwide and get your “grill on” from the comfort of your kitchen. This dish is perfect sliced along the top of a salad or paired with your favorite sides. Whats your favorite protein to grill? Share in the comments below.

Enjoy!

Xo- Ayesha

Marinated Grilled chicken thighs

1lb boneless skinless chicken thighs
3/4 cup olive oil
2 cloves garlic (Or one if you’re not a garlic lover)
1 tablespoon parsley, finely chopped.
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons brown sugar
Two tablespoons Dijon
Two tablespoons lemon juice
Black pepper to taste. (I used about 1/2 teaspoon)

In a large bowl combine oil, garlic, soy, vinegar, lemon, parsley, Dijon, brown sugar, and pepper.

Mix well and remove1/4 cup of marinade.

Place in the chicken thighs and coat well with marinade. Allow marinating for at least 30 minutes. It can marinate for a few hours but I wouldn’t let it marinate overnight as the vinegar and lemon will begin to cook the meat and change the texture.

Heat a grill pan over medium-high heat.

Grill chicken thighs for 4-5 minutes per side or until cooked through. Brushing with remaining marinade while cooking.

Allow resting for 5 minutes before serving.

Tip- Add one tablespoon of liquid smoke to the marinade if you’re missing that smoky taste you get grilling outdoors.

Grilled Chicken Salad For A Crowd With Vinaigrette

Grilled Chicken Salad For A Crowd With Vinaigrette

Sometimes I just need a break from all the carbs! This salad makes for a delicious weeknight salad recipe that has the perfect balance of salty and sweet! Filled with chicken, crisp apple, pears, goat cheese, tomatoes, onions, and topped with a Vinaigrette! Such a flavorful salad! I used fresh romaine lettuce in this dish, but you can use any mix of greens you have on hand. Quickly brown some marinated chicken and assemble your salad. Dinner will be at the table in no time.

Enjoy!

Xo- Ayesha

Grilled Chicken Salad For A Crowd With Vinaigrette

Four boneless skinless chicken breasts
4 cups romaine lettuce, thoroughly washed
4 ounces goat cheese, crumbled.
1 cup whole baby tomatoes
1/2 cup red onion, diced.
1/2 cup dried cranberries
One green apple, peeled, cored and thinly sliced.
One pear, peeled and thinly sliced.

Assemble the salad by adding lettuce to a large serving bowl and topping with sliced apple, pears, onions, cheese, tomato, and cranberries.

Add sliced chicken to the salad and serve with honey mustard vinaigrette.

Grilled Chicken

Four boneless, skinless chicken breasts
1/4 tablespoons balsamic vinegar
Two tablespoon lemon juice
Two tablespoons olive oil
One tablespoon dijon mustard
Two tablespoons dark brown sugar
Two tablespoon soy sauce
Two cloves garlic cloves, minced.
One sprig fresh thyme (1/4 teaspoon)
One sprig fresh rosemary
Salt and pepper, to taste.

Add chicken breasts to a large ziplock bag.

In a small bowl add all ingredients and mix well. Pour mixture over chicken and seal bag. Allow chicken to marinate for at least 1 hour or overnight. Making sure to turn the bag occasionally.

Remove chicken from marinade. Do not use any of leftover marinade.

Preheat a grill pan or skillet over medium-high heat. Add chicken and cook about 5-6 minutes on each side and juices run clear. Remove from pan and allow to cool.

Slice at an angle and serve cooled chicken over your salad.

Honey Mustard Vinaigrette

Two tablespoons honey
Two tablespoons dijon mustard
One tablespoon minced garlic
1/4 cup olive oil
1/4 cup lemon juice
salt and pepper to taste.

Just place all of your ingredients into a mason jar with a lid and shake well.

Pour over salad and enjoy!

Fried Chicken Slider With Crispy Proscuitto And Apple Slaw

Fried Chicken Slider With Crispy Proscuitto And Apple Slaw

I mean who doesn’t love a good fried chicken sandwich?! Well, this slider has all the flavors of a classic fried chicken sandwich with a few upgrades. I’m amping it up with some crispy prosciutto and breaded panko chicken. Topped with a bright and tangy apple slaw that packs a little sweet and heat. All nestled inside a buttery Hawaiian roll. This will please your guests and possibly distract everyone from the big game. Get your kiddos in on the action by helping you chop up the apples and cabbage! Your family will be sure to make these again and again! Let me know what you think in the comments below.

Enjoy

Xo- Ayesha

Fried chicken slider with crispy prosciutto and apple slaw

Two boneless-skinless chicken breasts
1 cup buttermilk
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
Hot sauce, 2-3 dashes
1 cup all-purpose flour
1/2 cup panko breadcrumbs
Oil for frying (I used canola)
Slider Buns (I used King’s Hawaiian buns)
Sliced tomato for serving.
Romaine lettuce for serving.
Mayonnaise for serving. (I mixed mine with a little sriracha for some kick)

I pre-soak the chicken in buttermilk the night before for this recipe. But you can have the chicken marinate for at least 1 hour before coating and frying.

In a large covered bowl add chicken, buttermilk, cayenne, half garlic powder, hot sauce and refrigerate.

Heat large skillet or cast iron with about 2 inches of oil. Remove the chicken from the buttermilk and set aside. In a bowl combine the flour, panko, garlic, paprika, salt, and pepper. Coat chicken in flour mixture and shake off excess.

Fry the chicken a little at a time for 3-4 minutes per side. You want that golden brown color and juices running clear. Transfer to a lined plate to drain off oil.

Cut your rolls in half and toast them. Top with fried chicken, prosciutto, slaw, and desired toppings. Serve and enjoy!

Crispy prosciutto:

Four slices prosciutto, thinly sliced.

Preheat oven to 350 degrees.

On a lined baking sheet place prosciutto.

Bake for about 10-13 minutes, or until crisp.

Remove from oven and allow to cool. Set aside.

(You can also crisp them up in a skillet over medium-high heat. But observe as the prosciutto will crisp very fast!)

Apple Slaw:

1 cup finely shredded red cabbage
2 granny smith apples, peeled and cored.
1 jalapeno, deseeded and finely chopped. (Like to leave some of the seeds in for heat)
1 tablespoon lime juice
1⁄4 cup apple cider vinegar
1 tablespoon honey
Pinch of salt

Slice and cut apples into matchsticks and add to a large bowl. Mix in jalapeño and cabbage.

In a small bowl prepare the vinaigrette. Mix honey, vinegar, honey, lime juice, and salt. Wisk together.

Pour vinaigrette over slaw and stir well. Cover and chill until ready to serve.

(Stir well before serving over sliders.)

Enjoy everyone!

Easy “Last Minute” Entertaining Bites

                                                           A New Year is almost upon us. If you’re like me your plans may be a little last minute. I am here to save the day! Here are a few of my quick and easy go-to bites when entertaining. The best thing about these dishes are that they are quick, affordable, and easy to make. Don’t feel bad about using shortcuts! Especially not on a holiday when people are organizing and preparing for a fresh start. The food should be the last of your worries! Now, lets do this!!! Happy eating and HAPPY NEW YEAR!

 

 

 

Bite sized chicken and waffles

  • Cooked chicken tenders cut into bite sized pieces. (Absolutely nothing wrong with buying pre-cooked tenders)
  • Waffle mix and waffle iron ( just follow your brands instructions)
  • Maple syrup, hot sauce.
  • Large toothpicks.

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  Shrimp and Grit Bites

  • 1- 2 cups prepared grits.
  • 1/2 cup grated cheese (cheddar, gouda, etc.)
  • 2- 3 Tablespoons butter. Plus one tablespoon for shrimp.
  • 1/4 cup half and half
  • 4 ounces prepared crispy pancetta or bacon
  • 1/2 pound to 1 pound raw de-veined shrimp (depends on how many you’re making)
  • Old bay seasoning ( 1-2 tablespoons depending on how many shrimp.)

For the shrimp simply heat a pan over medium-high heat. Melt one tablespoon of butter. Coat the shrimp in old bay. Saute in the pan for about 1-2 minutes per side. And set aside.

Cook pancetta or bacon until nice and crispy. Set aside.

Follow the instructions on the back of your favorite grit mix. Add in cream, butter, and cheese.

Spoon the grits into small bite size bowls or spoons. (Cost Plus World Market people!) And proceed to top with pancetta and one shrimp. Voila!

 

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Mini Caprese Bites

Fresh mozzarella balls, tomatoes, basil, and sweet balsamic drizzle. So delicious and the skewers allow for easy, mess-free eating. Simply layer your ingredients onto  the skewers and dress with the vinegar and oil. Assembling the skewers is fun for the kids too!

  • – Pint grape tomatoes.
  • – Fresh small whole milk mozzarella cheese balls.
  • – Wooden skewers.
  • – Extra virgin olive oil (Enough for a light drizzle.)
  • – 2 tablespoons sweet balsamic glaze. (Or just enough to drizzle.)
  • -Fresh basil leaves.
  • – Salt and pepper to taste

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TIME TO CELEBRATE!!!

Upright Roasted Chicken

Hi Everyone!

I hope you’ve all been well during my extremely long hiatus! First of all we’ve been moving into our new home (which we’re loving), and second we just got all our utilities hooked up today. Yikes!

With that being said i’ve been cooking ALOT this past week and was able to have my camera handy for all of it. I’ll be posting a few delicious recipes this coming week. I wanted to share this awesome chicken recipe I came up with for you guys! I stumbled upon this super cool roasting dish at World Market. It’s made specifically for roasting a whole chicken and has a little dish in the center that you can fill with a liquid of your choice in order to ensure you get the juciest roast chicken known to man! In my case I chose wine (naturally), and it was wonderful! Enjoy!

P.s- the roasting dish cost $19 🙂

Ingredients 

1 Whole “fryer” chicken (it means that it’s been cleaned out ;))

1 stick of butter

2 lemons

zest of two lemons

fresh rosemary

1/2 teaspoon minced garlic

1 cup of white wine (sauvignon blanc in my case)

salt and pepper to taste

Potatoes and Carrots (enough to coat the bottom of the dish)

 

Directions 

Make sure your chicken is completely dry (simply pat with paper towel). In a bowl combine room temperature butter, chopped fresh rosemary, garlic, lemon zest and salt. Mix together. This creates a yummy spread/coating for the chicken. Fill the center of the dish with the 1 cup of wine and place the cavity of the chicken over top so that it sits upright.  Rub the mixture all over the chicken using your hands (its going to be messy!). In another bowl coat your chopped carrots and potatoes with a tiny bit of olive oil and fresh ground black pepper. Place the chicken and veggies in a 425 degree oven for about an hour or until golden brown. Eat to your hearts content. Enjoy!!!