Grilled Chicken with a Raspberry Vinaigrette Glaze, Over a Bed of Greens

Who says you can’t have fancy food at home?? I love being able to elevate simple everyday ingredients and turn them into something you wouldn’t expect.

This 5 ingredient recipe, is sure to be a great starter for any meal you plan to serve, this coming season. It’s packed with scrumptious flavor, while not being too heavy.

So here’s what you’ll need.

 

  • Raspberry Vinaigrette Glaze

(the vinegar I used was mentioned in my previous post click here)

raspberry chicken 2

  • Sauteed Red Onion

raspberry chicken 3

  • Asparagus, cut into small rounds

raspberry chicken 4

  • Arugula

(the exact set of prep bowls are linked here)

  • Grilled Chicken

raspberry chicken 6

Directions:

  1. Once all ingredients are prepped. Start layering the ingredients.
  2. Lay down your arugula on your serving platter/plate/bowl.
  3. Sprinkle asparagus rounds.
  4. Drizzle with Raspberry Vinaigrette Glaze.
  5. Place grilled chicken down and top with sauteed onions.
  6. Serve and Enjoy!

 

raspberry chicken 7

 

Closing:
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Steak and Arugula Sandwich

I’ve been getting some questions from people asking me to do some recipes that look sophisticated but are actually fairly easy to make at home. So I’m going to start incorporating those recipes here on the blog.

Now, this isn’t your typical run of the meal sandwich.

This is definitely a sandwich that can be made to wow your guests at a party or even as a sit down dinner with a side of potato salad or homemade potato chips!

This sandwich consists of only 5 ingredients and you could easily whip this out in under 30 mins.

Before I get started with the recipe here is how to cook the steak.

Ingredients:

  • 1 steak
  • slat
  • pepper

Directions:

  1. Pat dry both sides of steak with paper towel.
  2. Generously salt and pepper both sides of the steak.
  3. Over high heat cook for about 1-2 minutes on each side, then lower the heat to medium and cover with lid for about 2 minutes.
  4. Remove from heat and thinly slice.

*Timing may vary depending on how thick your steak is.

Now back to the main event!

Here’s what you’ll need.

Ingredients:

  • Just. Awesomesauce (pictured above)
  • Small handful of Arugula
  • 1 Cooked Steak (Sliced thinly)
  • 1 Slice Pepper Jack Cheese
  • Bread Roll (any kind will work)

 

Directions:

  1. Cut bread roll in half.
  2. Add sauce to both halves of bread (this will act as a glue so your sandwich won’t go sliding all over the place)
  3. On the top slice of bread, place arugula and then the cheese.
  4. On the bottom half lay down the slices of steak.
  5. Flip the top half of the sandwich onto the bottom half and WAHOO you’ve got yourself a delicious Steak and Arugula Sandwich!
  6. Place on serving dish and garnish plate with a small bunch of arugula.

 

steak sandwich 2

 

Closing:
Don’t forget to like, share and comment any recipes you like or want to see a post on.
Please subscribe by email (right hand side of your computer screen or at the bottom of the post if your looking on your Ipad or Iphone) and you’ll get notified whenever a post goes up, so you won’t miss out!
If you have any questions for me you can comment below, message me on any of my social media accounts or email me at thecomplimentaryhousecook@yahoo.com .
Don’t forget to follow me on Facebook ( The Complimentary House Cook ), on Instagram ( @thecomplimentaryhousecook ) or on Pinterest ( Thecomplimentaryhousecook ). I try and post on there daily and you’ll even see a little more of my daily life on there as well.
I love hearing from you guys.

Meal Prep Mania- Chicken Sausage, Pesto and Veggies (3 of a 3 post series)

Let’s get straight into this quick and easy recipe!

Ingredients:

  • 1 bundle of asparagus (remove bottom ends and cut into 3rds)
  • 1 green bell pepper
  • 4 tbsp of pesto
  • 4 chicken sausages (sliced)

 

Directions:

  1. In a medium sized pan heat up asparagus and cook about 2 minutes.
  2. Add chopped bell pepper and cook till tender (about 4-5 more minutes).
  3. Add in sliced sausage and pesto. Mix until everything is coated with pesto.
  4. Cook about 3 more minutes, remove from heat and serve up or portion out into storage containers.

 

Chicken Sausage, Pesto and Veggies 2

 

Bacon Wrapped, Tomato and Cream Cheese Stuffed Chicken

Yes, I realize that this title is a mouth full. But you will understand when you have a mouth full of this delicious goodness that consists of bacon and chicken. I mean how could you go wrong??

I know on social media a few years ago bacon was a huge craze. Bacon flavored everything. Bacon decals on everything from socks to key chains and of course bacon wrapped anything was a huge hit at the state fairs, local stores, and restaurants.

Recently I got inspired to try and come up with my own version of a bacon wrapped dish. I knew I wanted to pair it with chicken, but the question was, “what to stuff the chicken with?”

That’s where I got the idea to create a recipe that required only two other ingredients and also two common ingredients that most people already have on hand. Cream cheese and diced tomatoes.

So let’s get into my recipe:

 

bacon wrapped chicken

Ingredients:

  • 4 slices of bacon
  • 2 chicken breasts ( make sure they are thick so you can butterfly them)
  • diced tomatoes (amount varies but plan for 1/2 tbsp per breast)
  • cream cheese (1/2 oz per chicken breast)
  • tooth picks (not for eating, just for holding the bacon secure while cooking)

 

bacon wrapped chicken 1

 

Directions:

  1. Preheat oven to 350 degrees
  2. Start by butterflying your chicken breast. (This technique is done by laying your chicken down flat and slicing horizontally into the chicken, as if to cut the breast into two thin slices. But you don’t want to cut them all the way through. You want to cut as if to make a pocket in the chicken breast.)
  3. Next you will lay a thin slice of cream cheese on one half (one side of the butterfly) of the chicken.
  4. Then you’ll spoon about 1/2 a tbsp of the diced tomatoes on top of the cream cheese and fold the chicken over itself, to “pocket” the cream cheese and tomatoes.
  5. Lay out the two slices of bacon parallel to each other and place the chicken breast at one. Roll the chicken up in the bacon and secure ends with toothpicks.
  6. Repeat process for as many chicken breasts as you plan to make.
  7. Place on a baking sheet. and bake 25-30 minutes.
  8. Remove from oven, serve and enjoy.

 

bacon-wrapped-chicken-2.jpg

 

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Comment below any recipes you want to see or if you’ve tried similar recipes before. I love hearing input from my followers.

I look forward to hearing from you!

 

Lemon, Herb and Garlic Chicken

Before I get into the recipe, I want to share with you one of my favorite kitchen ingredients (used in this recipe).

 

Lemon herb chicken 7

Chicken flavor “Better Than Bouillon”

 

This ingredient is literally, as it says, better than bouillon and even better than chicken broth! It’s something that’s always in my pantry (well, really my fridge due to the fact that it needs refrigeration after opening). But it’s something so easy to keep on hand and that’s one thing I love about it, besides the fact that it also has amazing flavor.

This is definitely an item I believe everyone should have in their pantry.

 

Lemon herb chicken 5.jpg

 

I know, I know, you all came on here to get the recipe to this delicious Lemon, Herb and Garlic Chicken, not to hear me ramble on, so here it is!

 

 

Ingredients:

  • 8 drumsticks & 6 thighs (chicken)
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 8 cloves of garlic (minced)
  • 2 tbsp fresh thyme (chopped)
  • 2 tbsp fresh oregano (chopped)
  • 3/4 cup dry cooking sherry
  • 2 tbsp chicken “better than bouillon”
  • 1/4 cup water
  • 2 lemons (1 for juicing and 1 for slices as garnish)

 

Lemon herb chicken 10

 

Directions:

  1. Season both sides of chicken with salt and pepper
  2. Heat olive oil in large skillet, add chicken, and cook 5 minutes on each side (or until chicken is golden brown)
  3. Remove chicken and set aside
  4. In same pan add garlic, thyme, and oregano and cook until aromatic. Then add the sherry, lemon juice, better than bouillon and water to deglaze the pan. Bring to boil.
  5. Add chicken to pan, reduce heat to simmer and cover. Let cook 20 minutes or until chicken is tender. (flip chicken in pan halfway through to make sure sauce coats both sides)
  6. Garnish with fresh herbs and lemon slices.

 

Lemon herb chicken 11

 

My Tips:

  • Serve with sides of garlic and chive mashed potatoes (comment below if you want my super simple recipe!) and asparagus.
  • When serving chicken, WOW your guests by displaying chicken on a platter.  Chop up some extra thyme and sprinkle it over the chicken and arrange lemon slices on top.

 

Hope you enjoyed this recipe and I look forward to cooking the next one with you!

Meal Prep Mania- My Easy Sausage Jambalaya (2 of a 3 post series)

This is my version of a quick and easy Jambalaya that you can make with what you already have on hand.

I meal prepped a batch of this for my family on Sunday, that way we’d have it ready to warm up for any meal.

The traditional recipe of Jambalaya calls for several other ingredients, not mentioned in my version, but feel free to add those if you want.

Here’s what I used.

Ingredients:

  • 1 Onion (I used red because I already had that chopped up in my fridge)
  • 2 bell peppers (chopped into small chunks)
  • 5-pack of Sausage links
  • 1 can of Rotel ( I used the Fire Roasted Diced Tomatoes & Green Chilies)
  • 1 Bay leaf
  • 1 tsp thyme
  • 1/4 tsp Cayenne pepper
  • 2 tbsp Cajun seasoning
  • 2 cups white rice
  • salt and pepper to taste
  • 4 cups of water
  • 2 tbsp Olive oil

Jambalaya 6

Directions:

  1. In a large pan, over medium heat, heat up the olive oil.
  2. Add in onion and bell peppers and saute until peppers are soft (about 5 mins)
  3. Add in sliced sausages, stir and let that cook about 2 mins
  4. Next add the Rotel, salt, pepper, thyme, cayenne pepper, Cajun seasoning, 2 cups of rice and 4 cups of water. Stir, cover with lid and cook for about 20 mins. (remember to stir occasionally to keep ingredients from sticking to the pan)
  5. Once all liquid is absorbed remove pan from heat. Serve up a bowl to enjoy or let cool and place into food storage containers for later.

Jambalaya 7.jpg

 

Suggestions:

*Garnish with green onions if you have those one hand (sadly I didn’t)! They add flavor and beautiful color.

Meal Prep Mania- Teriyaki Turkey (1 of a 3 post series)

Now, I’m sure you’ve all heard of meal prepping. Whether you’ve seen it on social media, heard a friend mention it, or if you’ve done it yourself in the past.

Sometimes it’s easy to do and sometimes it’s hard, but that all depends on the recipe. That’s why I’ve come up with the perfect recipes that are simple, yet delicious and they won’t take too much time out of your day to prep.

The first recipe is my Teriyaki Turkey. Now some of you might say that ground turkey is boring or bland, but if you add these simple ingredients listed below, I’m sure your mind will be changed!

So here’s what you’ll need.

Ingredients:

  • 3 lbs of ground turkey
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • pinch of salt
  • pinch of pepper
  • 2 tbsp of teriyaki sauce
teriyaki turkey 3
This is the one I used.

 

Directions:

  1. Add turkey to large pan, over medium heat, and cook until almost all the turkey is fully cooked (about 5-6 minutes).
  2. Add onion powder, garlic powder, salt, pepper and teriyaki sauce and stir until combined.
  3. Let cook about 3 more minutes, remove from heat and disperse into individual storage meal containers.

 

Yes! It’s just that simple!

 

Serving suggestions:

* Serve with a side of mixed steamed veggies (or any veggies you like) and rice (you can also use brown rice, quinoa or any grain you please).

 

teriyaki turkey 2