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Category Archives: Poultry
Grilling season is upon us and even though it is pretty dang hot outside, I love sitting on patio to eat dinner. This burger packs a punch with a double whammy of jalapenos. You’ve got the fresh jalapenos on top and the chipotle aioli smeared all over he bun. Did you know that chipotles are smoked jalapenos? I read that somewhere recently. I would have gone on thinking they were their own pepper.
The chipotle aioli is amazing, the perfect amount of heat with a hint of lime. I may or may not have slathered it all over my buttered, grilled corn. And it may not be the healthiest, but I suggest giving it a try. Hey, at least I use the olive oil mayo.
When shopping for ground turkey, make sure to purchase ground turkey breast. It may be a few dollars more, but you wouldn’t believe the difference in the amount of fats and saturated fats. Definitely worth it to spring for the breast meat.
Jalapeno Turkey Burgers
- 6 tablespoons mayo
- 1 large chipotle in adobe, chopped
- 2 tablespoons chopped fresh cilantro
- 2 small garlic cloves
- ½ teaspoon cumin
- juice from 1 lime
- salt and pepper, to taste
- 1 lb ground turkey
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- pepper jack cheese
- 2 fresh jalapenos, sliced
- buns, toasted
- Combine all Chipotle Aioli ingredients in a small food processor or blender and blend to combine. Refrigerate until needed.
- In a large bowl mix together turkey, salt, pepper, and garlic powder until well combined. Form into four patties.
- Heat grill to medium, cook burgers 6-7 minutes per side, until internal temperature is 165 degrees.
- Place each patty on a toasted bun top with pepperjack cheese, sliced jalapeno, lettuce, tomato, and chipotle aioli.
Yay, more reinvented Asian takeout made at home! I haven’t posted many Asian inspired dishes lately. Did you think I had lost interest? Not at all. I just needed to find some super easy inspiration.
Sometimes cooking lately has started to feel like a chore. It’s draining trying to find a new recipe to cook every single night. Since starting this blog I have only made the same thing one time! That means I have probably cooked over 400-500 new recipes throughout the last year and a half. Sometimes my creativity runs a little low. Trying to get back into the swing of things I have been turning to magazines and cookbooks more.
I keep seeing the same things over and over online, but I want different. I found this recipes in Steamy Kitchen’s Healthy Asian Favorites. I added a few more vegetables, served it over jasmine rice and dinner was on the table in 20 minutes. Now that’s a seriously great weekday supper.
Of course as I sit here writing this, the creative juices are flowing. I could imagine also making this with thinly sliced pork, for a sticky, sweet pork dish.
- 2 tablespoons soy sauce, divided
- ½ teaspoon vegetable oil + 2 tablespoons
- ½ teaspoon cornstarch
- 1 large boneless chicken breast (12-16oz), sliced thin
- 5 small sweet peppers, sliced
- ½ onion, sliced
- ¼ cup carrots, shredded
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- juice of 1 lemon
- 1 tablespoon honey
- In a bowl combine 1 tablespoon soy sauce, ½ teaspoon vegetable oil, and cornstarch. Toss chicken with mixture and set aside.
- Heat a large skillet or wok over medium high heat. Add 1 tablespoon vegetable oil, add chicken, and cook 1 minute. Flip and cook an additional 1-2 minutes. Transfer to a plate and set aside.
- Add remaining 1 tablespoon vegetable oil to skillet and add peppers, onions, and carrots. Stir fry for 1 minute. Add ginger and garlic and continue stir frying for an additional 30 seconds. Add lemon juice honey, remaining 1 tablespoon soy sauce, and chicken. Cook 3-4 minutes until chicken is done.
Adapted from Steamy Kitchen’s Healthy Asian Favorites
The humidity has been low all weekend and we made the most of it, getting the yard all cleaned up for summer and once we were done relaxing on the patio with a glass of wine. Sometimes I get all caught up in fancy meals that it is nice to just grill a piece of chicken. We have been trying to use our grill more and more. I like it, because for me it is less cleanup. No dirty pots to wash!
The seasoning for this chicken is simple. It has a little Cajun flare, but not an overpowering spice. I only cook one chicken breast for the two of us and we split it. If we are extra hungry I make a big salad, but I try to stick to the recommended 3 oz serving size for all of our meat.
Cajun Spiced Grilled Chicken
- ½ cup olive oil
- 2 tablespoons Cajun seasoning
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- juice from ½ lemon
- 1 teaspoon black pepper
- 2 large chicken breasts, either cut in half lengthwise or cook them whole then divide among 2 people per breast
- In a large ziploc bag mix together olive oil, Cajun seasoning, Italian seasoning, garlic powder, lemon juice, and black pepper.
- Add chicken and allow to marinate 30 minutes.
- Remove from marinade and grill over medium high heat for 5 -8 minutes per side depending on thickness.
I started off this dish planning to make a traditional chicken souvlaki in a pita, but as I surveyed my bread stash and found that I had tons of tortillas and only one pita, plans changed. And they changed for the better. I love quesadillas and I love Greek food. In fact a lot of my favorite Greek restaurants have started serving Greek-a-dillas. They are catching on to the yumminess that is Greek in quesadilla form.
The marinade for this chicken is perfect. Very tangy and keeps the chicken so very juicy while it cooks. I found myself eating it right out of the pan rather than putting the chicken onto the quesadillas. I love stretching one chicken breast to feed four people and this is a great recipe for it. I slice the chicken very thin so it cooks in no time at all. Layered on the quesadilla your whole family can enjoy the meat without eating tons of it.
Greek is one of our favorite foods to get takeout, but now that I can whip up these chicken souvlaki quesadillas in no time. I think we might be changing our tune.
Chicken Souvlaki Quesadilla
- 1 large chicken breast
- 2 tablespoons olive oil
- juice of ½ lemon
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- pinch of salt and pepper
- 8 6″ flour tortillas (or 4 large tortillas)
- 1 cup shredded Mexican blend cheese
- 1 large tomato, chopped
- ¼ red onion, chopped
- 1 cup Greek yogurt
- 1 cucumber, seeded and shredded
- In a bowl combine olive oil, lemon juice, 1 garlic clove, Italian seasoning, salt and pepper. Add chicken breast and allow to marinate for at least 30 minutes.
- While chicken breast is marinating make Tzatziki by combining Greek yogurt, cucumber, other minced garlic clove, and a pinch of salt and pepper to taste. Store in sealed container for up to a week.
- Slice chicken very thin cook 2-3 minutes per side in skillet.
- To make quesadilla top one tortilla with ¼ cup cheese, ¼ of the chicken ¼ of the tomato, and ¼ of the chopped onion. Place in skillet and top with another tortilla. Let cook 3-5 minutes, carefully flip and cook an additional 3-5 minutes on the other side.
- Serve with Tzatziki on the side.
If you can’t tell these flavors are new favorites in our house. This is the perfect marinade for both pork and chicken. In fact a few weeks ago I posted it with pork and orange juice. Today it’s chicken and lemon juice.
I wanted to throw together an easy grilled chicken dish when my in laws where in town a few weeks ago. I already had plenty of chicken and knew I wanted to grill it. I remembered the Orange Soy Pork Tenderloin and thinking how good the marinade would be on chicken. Those ingredients are all staples, nothing to add to the grocery list!
Three large chicken breasts was plenty for four people with leftovers. I did serve the Southwestern Twice Baked Sweet Potatoes and a salad on the side. I try to serve large, healthy side dishes to lessen our meat intake. And so far it’s working.
Soy Citrus Grilled Chicken
- 2-3 large boneless chicken breasts, large cubed
- ¾ cup olive oil
- ⅓ cup soy sayce
- 2 tablespoons Worchestershire sauce
- 1 tablespoon dry mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried parsley
- 2 cloves garlic, minced
- juice from 1 large lemon
- Combine all of the ingredients in a gallon Ziploc bag and allow the chicken to marinate for at least 30 minutes.
- Preheat the grill to medium high heat. Skewer the chicken. Grill 2-3 minutes on all four sides. Check to make sure internal temperature is at least 165 degrees.