Tag Archives: onion

Grilled Chicken and Peppers

For a quick and easy meal, try my Grilled Chicken and Peppers. It is the perfect entree to serve with pasta and a side. Enjoy!

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Grilled Chicken and Peppers

Inspired by Deena Damron
Course Main Course
Cuisine American
Keyword chicken breast, mozzeralla cheese, peppers
Cook Time 30 minutes
Servings 4 people

Equipment

  • large skillet with lid

Ingredients

  • 4 boneless chicken breasts
  • 1 green bell pepper cut into strips
  • 1 large onion sliced and separated into rings
  • 4 slices Provolone cheese
  • olive oil
  • salt and pepper to taste

Instructions

  • Heat a large heavy skillet to 350 degrees F about 7 minutes over medium heat on a gas range, or about 23 minutes over medium to medium-low heat on an electric range.
  • Place each chicken breast on a cutting board and slice horizontally to create two thin pieces. Lightly rub each piece of chicken on both sides with olive oil, salt and pepper. Place chicken in skillet and cook 3 to 4 minutes. Turn and cook other side 3 to 4 minutes. Watch for the white line coming up the sides as the chicken cooks. When it is about one-half the thickness, chicken is ready to turn.
  • Place the chicken on a warmed plate. Add 1 tablespoon of olive oil, peppers and onion to skillet and saute' until tender crisp.
  • Push onion and pepper mixture to one side of the skillet and add cooked chicken, piling the pepper mixture on each piece. Remove from heat and place 1/2 slice of Provolone cheese on each piece of chicken. Cover with a lid until cheese melts. Serve immediately.

    Meal on the Grill featuring Roasted Corn on the Cob

    My brother, David Calhoun from Texas Custom Catering shares his meal on the grill. Here is an easy way to roast corn plus more….

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    Meal on the Grill

    David Calhoun of Texas Custom Catering shows how to cook an easy meal on the grill.
    Course Main Course, Side Dish
    Cuisine American
    Keyword asparagus, corn on the cob, grilled, onion, ribeye steak
    Total Time 30 minutes
    Servings 4
    Author David Calhoun

    Equipment

    • grill

    Ingredients

    • 4 ribeye steaks
    • 4 ears corn on the cob fresh
    • 1 pound fresh asparagus
    • 1 yellow onion
    • 4 jalepenos
    • 1 bottle Tex-Joy Seasoning
    • 1 bottle extra virgin olive oil
    • coursely ground black pepper
    • worcestershire sauce in spray bottle
    • Pam Cooking Spray
    • kosher salt

    Instructions

    • Soak the fresh corn in water for 10 minutes.
    • Rib eye steaks should be 3/4 to 1 inch thick. Season liberally with Tex Joy Seasoning and pepper.
    • Get asparagus ready. Wash then cut off the ends. The bottom is woody so take one and break off the bottom at the natural break. Use as a guide to cut the rest of the asparagus. Season with olive oil, and Tex Joy Seasoning.
    • Prepare the onions by peeling and cutting into thick slices. Season with Tex Joy Seasoning.
    • Head to the grill. Get the grill as hot as you can 400 to 450 degress.
    • Start the corn. Place on the grill and cook for 20 minutes, turning often until husks are charred.
    • Grill the steaks and the vegetables. First spray the grill with Pam Cooking Spray. Grill the steaks 3 minutes per side. Use Worchestershire sauce in a spray bottle instead of water to add flavor. Grill asparagus 5 minutes; turn once until warmed through though bright green in color. Steaks will continue to cook until served. (Adjust desired doneness accordingly).
    • Shuck the corn using cotton gloves to pinch the shucks off the corn. Notice the silks come off with the shucks. Butter, salt and pepper the corn.
    • Eat and enjoy!
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