Quick Easy Grilled Chicken Dinner – One Pan – Easy Cleanup – Tasty – Gluten Free

Quick Easy Grilled Chicken Dinner one pot stovetop-5-poppopcooks.com

Quick Easy Grilled Chicken Dinner

You can use a stovetop grill like we did here or do it on your outside barbecue grill or just a big skillet – or two or just put everything on a cookie sheet and into a 400°F oven for about 10-12 minutes. Tonight’s method of choice is a stove top grill. It finds it’s way into our routine once or twice a week and it always puts out a good looking and tasty meal.

Put the grill on at medium high and spray or wipe it with olive oil. Salt and pepper the chicken and put the filets on the center of the grill. Cut the zucchini into about 3/8″ slices, crossways or longways, it’s up to you. Peel the sweet potatoes and slice them also into about 3/8″ slices. Salt and pepper both sides of the veggies. Spread them all out on the grill.

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Quick Easy Grilled Chicken Dinner-poppopcooks.com

Turn it all over when they get seared and grill the other side.

Quick Easy Grilled Chicken Dinner-2-poppopcooks.com

Sometimes the chicken gets done before the veggies. If that happens to you just snuggle the sweet potatoes up and put the chicken on top to stay warm while the potatoes finish.

Quick Easy Grilled Chicken Dinner-3-poppopcooks.com

When the chicken is firm or reads 165°F on an instant read meat thermometer (about 3-4 minutes a side) and the veggies are soft to a poke with a fork (about 4-5 minutes a side) serve up and enjoy your Quick Easy Grilled Chicken Dinner.

PS – Squeeze a little bit of lemon juice on the zucchini. It’s good!

Quick Easy Grilled Chicken Dinner-quick and easy-one pot-gluten free-poppopcooks.com

Our favorite Chianti hit the spot.

 

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Grilled chicken filets, sweet potato and zucchini slices.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put the grill on at medium high and spray or wipe it with olive oil. Salt and pepper the chicken and put the filets on the center of the grill. Cut the zucchini into about 3/8" slices, crossways or longways it's up to you. Peel the sweet potatoes and slice them into also into about 3/8" slices. Salt and pepper both sides of the veggies. Spread them all out on the grill.
  2. Turn it all over when they get seared and grill the other side. Sometimes the chicken gets done before the veggies. If that happens to you just snuggle the sweet potatoes up and put the chicken on top to stay warm while the potatoes finish.
  3. When the chicken is firm or reads 165°F on an instant read meat thermometer (about 3-4 minutes a side) and the veggies are soft to a poke with a fork (about 4-5 minutes a side) serve up and enjoy your Quick Easy Grilled Chicken Dinner.
    Quick Easy Grilled Chicken Dinner-quick and easy-one pot-gluten free-poppopcooks.com
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The Best Zucchini Recipe

The Best Zucchini Recipe-3-poppopcooks.com

Make it and you will agree that this is The Best Zucchini Recipe. It’s easy to make and it’s a great vegetable side dish. The key to the great flavors is the blend of the garlic, lemon, extra virgin olive oil and the balsamic vinegar. It’s an old time Italian recipe and is often purposely served at room temperature.

Let’s get started. Put a skillet, that is big enough to handle all of the zucchini laying flat, on at medium high and eyeball about 2 tablespoons of olive oil. If you have to do it in batches it’s ok.  It’s going to come together pretty quick so get the vegetables all ready to go. Slice the zucchini in about 3/8″ slices. Chop up the garlic, cut the onion into strips and quarter the lemon.

The Best Zucchini Recipe poppopcooks.com

 

Put the zucchini and the onion in the pan and lightly salt and pepper.

The Best Zucchini Recipe-2-poppopcooks.com

 

About two minutes or when they are starting to get brown turn them over and salt and pepper the cooked side. Another couple of minutes and push everything off to the sides. Put the garlic in the bare spot. Squeeze the lemon onto the garlic and eyeball about a tablespoon of good extra virgin olive oil onto the garlic let the garlic cook a little. Don’t let it get brown!

The Best Zucchini Recipe-4-poppopcooks.com

 

Gently mix everything together and drizzle a little balsamic vinegar on it then mix again. Remove it all to a dish lined with paper towels to let the olive oil drain off. We really like this veggie dish and I’ll bet that you will too. Bon Appetit! And don’t forget, it’s just as good at room temperature if you have more to do.

The Best Zucchini Recipe-3-poppopcooks.com

 

 

 

 

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The Best Grilled Zucchini Recipe
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Course Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Course Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
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Instructions
  1. Let's get started. Put a skillet, that is big enough to handle all of the zucchini laying flat, on at medium high and eyeball about 2 tablespoons of olive oil. If you have to do it in batches it's ok. It's going to come together pretty quick so get the vegetables all ready to go. Slice the zucchini in about 3/8" slices. Chop up the garlic, cut the onion into strips and quarter the lemon.
  2. Put the zucchini and the onion in the pan and lightly salt and pepper. About two minutes or when they are starting to get brown turn them over and salt and pepper the cooked side. Another couple of minutes and push everything off to the sides. Put the garlic in the bare spot. Squeeze the lemon onto the garlic and eyeball about a tablespoon of good extra virgin olive oil onto the garlic let the garlic cook a little. Don't let it get brown!
  3. Gently mix everything together and drizzle a little balsamic vinegar on it then mix again. Remove it all to a dish lined with paper towels to let the olive oil drain off. We really like this veggie dish and I'll bet that you will too. Bon Appetit! And don't forget, it's just as good at room temperature if you have more to do.
    The Best Zucchini Recipe-3-poppopcooks.com
Recipe Notes

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Quick Easy Blackened Salmon

Blackened Salmon-8-poppopcooks.com

You can make all kinds of changes and additions to your Blackened Salmon because it’s YOUR Blackened Salmon! After you get past the paprika. You want it spicy? Cayenne pepper and or red pepper flakes. Lemony? Lemon zest and or lemon salt. Mexican? Cumin, Cilantro, Lime zest and or juice. And on and on. This our Cajun version that we always go back to. We love it and I think you will too.

Put all the dry ingredients in a bowl and mix them all together.

Blackened Salmon-poppopcooks.com

 

For the veggie and carbs tonight I just went to the fridge and got whatever was on hand that would work in a skillet. It happened to be potato, eggplant, zucchini, onions and rosemary from it’s pot out on the deck.

Blackened Salmon-2-poppopcooks.com

 

Heated up a skillet to medium high with a couple of tablespoons of extra virgin olive oil. Then added all the veggies, salt, pepper and squeezed the juice from half a lemon all over it and tossed the lemon rind into the mix. Tossed them a few times as the veggies got seared.

Blackened Salmon-4-poppopcooks.com

 

While the veggies are cooking heat up another skillet at medium high and add a tablespoon of olive oil and 2 tablespoons of butter. Rub the spice mixture all over the salmon and very lightly press it on to the filets.

Blackened Salmon-3-poppopcooks.com

 

Put the fillets in the pan and cook about 3-5 minutes a side depending on how thick they are and how well done you like them.

Blackened Salmon-5-poppopcooks.com

 

The veggies are done and we had a little arugula so I couldn’t help myself. I just tossed it in with the veggies.

Blackened Salmon-6-poppopcooks.com

 

SHOW TIME!! Enjoy your Blackened Salmon you deserve it!

A nice chilled Shiraz goes good with this Blackened Salmon. It sure did for us!

Blackened Salmon-9-poppopcooks.com

A chilled Shiraz or a Chardonnay goes great with this Quick Easy Blackened Salmon.

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A quick, easy and delish blacken salmon recipe.
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Prep Time 10 minutes
Cook Time 10 minutes
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Veggies all optional to what you have on hand
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Veggies all optional to what you have on hand
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Instructions
  1. Put all the dry ingredients in a bowl and mix them all together.
  2. Heated up a skillet to medium high with a couple of tablespoons of extra virgin olive oil. Then added all the veggies, salt, pepper and squeezed the juice from half a lemon all over it and tossed the lemon rind into the mix. Tossed them a few times as the veggies got seared.
  3. While the veggies are cooking heat up another skillet at medium high and add a tablespoon of olive oil and 2 tablespoons of butter. Rub the spice mixture all over the salmon and very lightly press it on to the filets. Put the fillets in the pan and cook about 3-5 minutes a side depending on how thick they are and how well done you like them.
  4. The veggies are done and we had a little arugula so I couldn't help myself. I just tossed it in with the veggies.
  5. SHOW TIME!! Enjoy your Blackened Salmon you deserve it!
    Blackened Salmon-8-poppopcooks.com
Recipe Notes

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Shrimp Tossed Salad

Shrimp Tossed Salad poppopcooks.com

You can make this Shrimp Tossed Salad with whatever you might have on hand. Even if you don’t have any shrimp in the freezer you could go with some chicken tenders nuked and sliced up. Or, even some bacon cooked a little on the crispy side, cooled and crumbled. As far as the veggies, well, just about any combo of what you have in the fridge. Tomatoes, Lettuce, spinach, onions and on and on. That’s what we have here in this recipe. I went with whatever I had available without making a special stop at the store. It was real quick turned out real good.

First you put the shrimp in a microwave friendly bowl and set it on defrost.

Shrimp Tossed Salad1

 

In the couple of minutes it takes for that to happen get out your veggies. Clean them and cut them up. When the shrimp have thawed peel them if you have to and put them back in the microwave for about 3-4 minutes depending their size and your microwave.  Zap them in 30 second stages checking each time for pink on the outside and opaque white in the middle. When they are done add enough ice cubes to the bowl to cover up the shrimp and mix them together.

 

Shrimp Tossed Salad2 poppopcooks.com

 

When the shrimp are chilled pat them dry between paper towels.

This is the cast for tonights production. Tomatoes, zucchini, onions, arugula and shrimp. But you can chose the players to star in your production to suit yourself because you are the director.

Shrimp Tossed Salad3 poppopcooks.com

 

Put everything a bowl big enough to toss it all together.

Shrimp Tossed Salad4 poppopcooks.com

 

Add the dressing. You could just pour in the store bought dressing that you keep in the fridge or you could get a little adventurous and do it in layers of flavor. First real good extra virgin olive oil. Then balsamic vinegar, grated parmesan, salt, pepper, garlic powder and chopped fresh (or dried) parsley or basil.

Shrimp Tossed Salad5 poppopcooks.com

 

Gently toss it all together.Shrimp Tossed Salad6 poppopcooks.com

 

Serve your Shrimp Tossed Salad with a little more grated parmesan on top.

Shrimp Tossed Salad poppopcooks.com

 

BTW I timed myself and it only took this old Poppop eighteen minutes start to finish.

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Shrimp Tossed Salad is real good, easy and healthy BigOven - Save recipe or add to grocery list Yum
A quick and easy salad that makes meal.
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Prep Time 10 minutes
Cook Time 8 minutes1
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Prep Time 10 minutes
Cook Time 8 minutes1
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. First you put the shrimp in a microwave friendly bowl and set it on defrost. In the couple of minutes it takes for that to happen get out your veggies. Clean them and cut them up. When the shrimp have thawed peel them if you have to and put them back in the microwave for about 3-4 minutes depending their size and your microwave. Zap them in 30 second stages checking each time for pink on the outside and opaque white in the middle. When they are done add enough ice cubes to the bowl to cover up the shrimp and mix them together.
  2. When the shrimp are chilled pat them dry between paper towels. This is the cast for tonights production. Tomatoes, zucchini, onions, arugula and shrimp. But you can chose the players to star in your production to suit yourself because you are the director.
  3. Put everything a bowl big enough to toss it all together. Add the dressing. You could just pour in the store bought dressing that you keep in the fridge or you could get a little adventurous and do it in layers of flavor. First real good extra virgin olive oil. Then balsamic vinegar, grated parmesan, salt, pepper, garlic powder and chopped (or dried) parsley or basil.
  4. Gently toss it all together. Serve it with a little more grated parmesan on top.
Recipe Notes

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