Chargrilled Crawfish Stuffed Chicken BreastPosted: May 14, 2013 Filed under: Chicken, Grilling, Recipe, Seafood, Uncategorized | Tags: chargrilled, crawfish, crawfish stuffed chicken breast, Stuffed Chcken Leave a comment
Here’s another great recipe to grill up when you are entertaining guests. It’s fairly simple and can be prepared – up to the grilling part – ahead of time. It’s also a great use for leftovers from yesterday’s crawfish boil. The base of the stuffing is cream cheese, but anything can be substituted for or added with the crawfish, such as shrimp, crab, sausage, mushrooms, spinach or other vegetables. I rarely name brands, but the Saute Express is a real flavor adder and I believe worth trying. This recipe could also be cooked in your oven. I have not tried this so I can’t give specifics. I’d try 20 -30 minutes at 375 – 400 degrees and broil for the last five minutes.
8 Chicken Breast – Boneless Skinless
1 square Land O Lakes Garlic & Herb Sauté Express (or a couple tbsp butter)
1 pound Louisiana peeled crawfish tails (stay away from the cheaper Chinese stuff)
1 package of cream cheese
2 slices of bacon per breast
1 cup of chopped green onions
Ahead of time set out the cream cheese to allow it to soften at room temp.
Partially cook the bacon until it’s limp and set aside. I cheated and did it in the microwave for two minutes.
Melt the Sauté Express in a skillet then add the crawfish tails. Stir for a couple of minutes then add the creamed cheese. Once the cream cheese has melted and combined with the crawfish, stir in the green onions and set aside. You want this to cool enough to jell so it’s easier to use as a stuffing.
Flatten out the chicken breast until they are about ¼” thick. (I cheated and bought thin sliced chicken breast.) Season the chicken breast with Creole Seasoning. Spoon the stuffing mixture into the center of the breast and roll it up. I used about two tablespoons on each. Use just enough so it’s not squirting out and making a mess. You’ll get the hang of this on about the 8th one. Next roll the bacon around the outside of the breast and secure with two toothpicks.
Cook on a hot charcoal or gas grill. I took mine off when they reached 165 degrees.
Shish Kabobs with Blue Cheese and Raspberry Vinaigrette SaucePosted: July 6, 2012 Filed under: Beef, Grilling, Kitchen, Pork, Recipe | Tags: beef, grilling, kabobs, pork, recipe Leave a comment
One night last week I woke up at 3am and could not fall back asleep. So I thought about some possible new dishes. This is what I came up with and I tried it out for the Fourth of July. Maybe you could say I dreamed it up. It involves shish kabobs, a marinade, blue cheese and raspberry vinaigrette sauce. I tried it with pork and beef. It came out well enough for me to pass it on. Chicken would work also, but I would not add meat tenderizer to the marinade.
1 pound beef top sirloin cut into 1 inch chunks (I wanted boneless country-style beef ribs, but they were sold out)
1 pound of boneless country-style pork ribs
1 cup blue cheese crumbled
1 cup of raspberry vinaigrette
bamboo skewers (I used 6 for the meat, but always soak more than I need. Let the ones not used dry save for next time.)
1/4 cup soy sauce
1/4 cup of red wine vinegar
1/4 cup molasses
1/4 cup sesame oil
2 tbsp honey
2 tbsp minced garlic
1 tbsp creole seasoning
1 tsp meat tenderizer
Combine all the marinade ingredients and mix well. Place the meat in two separate gallon size ziplock bags. Pour equal parts of the marinade in each bag. Refrigerate for at least 6 hours. Over-nite would be better.
Two hours before cooking soak the skewers in water to keep them from burning.
30 minutes before cooking time (or while the charcoal is heating up) pour one cup of the raspberry vinaigrette in a small sauce pan. Bring to a slow boil to reduce it and allow to thicken up. Take the meat out of refrigerator and skewer. I kept the meat together and put veggies on other skewers. I didn’t want the blue cheese and sauce on the veggies. You might like it that way. I see no reason you could not mix it all up.
When the grill is ready, place the kabobs on the grill over the heat and start cooking. (I don’t like to crowd my grill. I like to see the glowing coals or gas flames. This allows sufficient heat to pass upwards between the meat.) When the meat is done to your liking push the skewers close together. Now sprinkle the blue cheese over the meat and allow it to slightly melt. Carefully remove the meat and drizzle with the raspberry vinaigrette.