Healthy Chicken Kabobs

It’s Grilling Time….

The weather is getting warmer and it is time to break out those grills for some healthy chicken kabob! Chicken kabob are yummy, easy, and fun to eat. The combination of veggies or meats/veggies are endless. Today I am going to show you my no fail chicken kabob recipe.

All you need is a few simple ingredients and you have a very satisfying meal. For all my veggie friends this recipe works for you too! I would use veggies like zucchini, potatoes, carrot, onions, etc to make your kabob. Follow the recipe and just skip the meat and use your favorite veggies. Just make sure you cut them large enough to hold up to the grill. Anyway, let’s jump right in to this chicken kabob recipe!


What you will need:

4 Cubed Chicken  Breast

8 Portobello Mushrooms

4 Bite Sized Chopped Onions

10 Cherry Tomatoes

Spice Mix:

1 tbsp of Onion Powder

1 tsp of Pepper

1 tsp of Salt

1 tsp of Ground Mustard

1 tsp of Crushed Red Pepper

Oil Dressing:

4 Tbsp of Avocado Oil

2 Fresh Minced Garlic Cloves

2 tsp of Fresh Thyme

2 tsp of Fresh Parsley

3 tsp of Fresh Oregano

Tools:

Skewers Metal or Wood (please soak wood skewers for at least 45-60 minutes prior to use)

Cooking Brush


Assemble:

Preheat grill.

Mix the spice blend and sit aside. Mix the oil dressing and sit aside.

Separate chicken, onions, mushrooms, and cherry into different bowls. You can place veggies and chicken as instructed in the video below or in your own pattern. These veggies are interchangeable as well. Please use whatever veggies or meats you like best.

Vegan Friendly Option:

If  you are going vegan or vegetarian, use sturdy veggies that can hold up to the heat, I would use veggies like zucchini, potatoes, carrot, onions, etc to make your kabob. Follow the same steps and grill until veggies are tender. I would pre-boil potatoes for about 6 minutes prior to placing on the grill. This way it will cook at the same pace as the other veggies you choice. 

Cook:

Once all the meats and veggies are on the skewers place on a hot grill. Sprinkle generously the spice mix over the top of the veggies and chicken. After the first 3 minutes turn brush on the oil based dressing on top and turn over.

Sprinkle the other side with spices and brushes on the oil dressing. Cook kabob on each side for about 3 minutes or until an internal temp of 165F.

Remove from the grill and brush the remaining dressing and spices on top.

Serve:

You can serve this with salad, rice, or a nice pasta. The sides are endless!

I hope you enjoy!

xoxo

J. Delawcious


Watch the full tutorial here:

J. Delawcious Seafood Boil

Seafood Boil Time!

J. Delawcious Seafood Boil is a nice way to cut cost on a seafood dinner for the family. My J. Delawcious Seafood Boil can comfortably feed 5 people. Joe’s Crab Shack charges about 60 dollars total for two people to eat a steam pot. So why pay more?  I am going to show you how to get the same experience and save a little money. Let me break down what I spent for this meal. I spent 6.99 for one bag of shrimp. $6 for lobster, $20 for snow crab, 5 for the sausages and I already had potatoes/corn. $37.99 to feed four people. Which was a total of $9.50 a person.

Joe’s Steam Pot recipe called the Arctic Bay for one person has snow crab, shrimp, a whole Maine lobster and smoked sausage cooked in garlic butter and topped with Old Bay Seasoning cost $31.49! Why pay more?

So let’s get started on this J. Delawcious Boil.

What you will need:

  • 2 Pounds of Peeled and Deveined Large Shrimp
  • 2 Lobsters
  • 3 Chopped Hot Chicken Sausage
  • 4 Halved Snow Crab Legs
  • 4 Chopped Red Potatoes
  • 5 Ears of Corn on the Cob
  • 2 Chopped Medium Onions
  • 3 Lemons Sliced
  • 1 Half Bottle of J. Delawcious Seasoning
  • 2 Bay Leaves
  • 2 Tbsp of Old Bay
  • 3 Cups Water

Cook:

In a large pot add water, bay leaves, lemons, and J. Delawcious seasoning. Allow the broth to simmer for 15 minutes. Then add potatoes. Allow potatoes to cook for 5-8 minutes. After 8 minutes, add the chicken sausage and corn.

Stir and allow to simmer for 5 minutes. Add lobster. Allow to simmer for 6 minutes. Make sure the lobster shell is submerged in the broth. After 6 minutes, remove lobster and sit aside. Add crab legs and steam in broth for 5 minutes. Remove crabs from broth after five minutes and sit aside. Then add the shrimp to the broth and cook for five minutes.

Garnish with parsley and plate in a tin steam pot with extra lemons.


Dipping Sauce:

3 Tbsp of Avocado Oil

1 Tsp of Dried Parsley

2 Tsp of Garlic Powder

1 Tsp of Onion Powder

Add all ingredients and mix well. Put in the microwave for 30 secs and enjoy.


Watch the full tutorial:

 

Light Dessert Tacos

Dessert Tacos?

Tacos are usually something we all think of as savory, but what if I told you that they can be a yummy sweet treat? Today’s recipe is dessert tacos! These tacos are filled with cream cheese, strawberries, blueberries, mint, and dusted with cinnamon sugar. These dessert tacos are so easy to make and won’t make you feel bad to eat. Let me share the recipe!

What you will need:

  • 1 pint of  Washed  Sliced Strawberries
  • 1 pint Washed Blueberries
  • Whole Wheat Tortillas
  • 8 oz Light Cream Cheese (Fat Free)
  • 1/3 Cup of  Light Sour Cream
  • 2 Tbsp Milk
  • 1 Tbsp Sugar
  • 1 Tsp of Vanilla Extract
  • 1Tsp Sugar
  • 2 Tsp Cinnamon
  • 1 Tbsp of Chopped Mint
  • 1 Tbsp of Chocolate Syrup

Tools:

  • Large Bowl
  • Spatula
  • Whisk
  • Taco Mold

Prep:

Preheat oven :350F

Place one paper damp towel on top of one large plate. Then place the tortilla on top of the damp towel. Next cover the tortillas with an additional damp towel. Place the plate into the microwave for 30 seconds. Remove from the microwave then place tortillas on top of the taco mold. Mold the tortilla around the mold to create the shape. Once you have molded all the tortillas place in the pre-heated oven for 10-13 minutes. The shells will become crispy. Make sure to check them after 10 minutes. After crisp, remove from the oven and then mix the cinnamon and sugar. Dust the shells.

Filling:

In a large bowl add cream cheese, sour cream, vanilla extract, milk and sugar. Mix well until combined. Sit aside.

Assemble:

Layer the strawberries, cream cheese, blueberries, then  more strawberries inside of the taco shell. Lightly drizzle chocolate syrup on top. Then garnish with thin strips of mint.

Make sure you share this recipe with the people you ♥

xoxo

J. Delawcious

Be the best possible version of yourself.


Watch the tutorial here:

No Carb| Asian Chicken Zoodle Soup

Asian Chicken Zoodle Soup is what’s on the stove tonight…

Chicken noodle soup is an all seasons comfort when your sick or when you just want something warm in your belly. I have created a soup that eliminates the pasta but keeps the comfort and taste. So you are wondering, how did I remove the pasta? Zucchini! I made zoodles. Zoodles are such a healthy hearty alternative to pasta noodles. They are low in calorie and just as satisfying. They take no time to cook and hold up to any soup or dish you put them in. This Asian Chicken Zoodle Soup recipe is one to be made and shared. So let’s get started!


What you will need:

  • 1 Bay leaf
  • 1 inch of Chopped Fresh Ginger
  • 1 Tsp of Garlic powder
  • 1 Tsp of Crushed Red Pepper
  • 1 Tsp of Salt
  • 4 Boneless Chicken Thighs
  • 1 Tsp of Fish Sauce
  • 1 Tbsp of Sesame Oil
  • 3 Tbsp of low sodium Soy Sauce
  • 4 Cups of Unsalted Chicken Broth
  • 2 Chopped Scallions
  • 1 pint of assorted Mushrooms
  • 1/2 cup of Match Stick Carrots
  • 1 Medium Sized Onion Chopped
  • 1 Zucchini Spiraled
  • 1 Cup of Water

Tools:

  • Large Stock Pot
  • Spiralzer

Instructions:

You need to pour the chicken broth and chicken thighs into a large stock pot. Cook chicken thighs for 8 minutes and then with a sieve scrap the impurities from the top of the broth. Let the chicken cook for another 2 minutes then remove from the large pot. If there are any other impurities then scrap over once more to ensure a clear broth. Chopped or shred the chicken. Sit aside.

Add the sesame oil, fish sauce, soy sauce, scallions, ginger, bay leaf, salt, crushed red pepper, and garlic powder to the large pot. Stir and allow the flavors to marry for 10 minutes. After 10 minutes add the onions, carrots, mushrooms, and water to the broth. Allow the vegetables to cook for about 8 minutes to become tender.

When the vegetables are cooking take the zucchini and follow the directions of the spiralzer to make the noodles. After 8 minutes add the chicken and zoodles. Cook for 2 minutes and serve.

Vegan/Vegetarian Options:

Swap the chicken broth for organic vegetable broth unsalted. Then follow step 2 and 3 eliminating the fish sauce and chicken.


Serve:

You can serve this soup with crackers which would defeat not having the carbs or it is just as tasty eating it alone.

Happy Cooking ♥

xoxo

J. Delawcious


Watch the full tutorial here:

No Guilt |Taco Bell Naked Chicken Chalupa

Taco Bell’s Version

No Guilt |Taco Bell Naked Chicken Chalupa…

The Naked Chicken Chalupa made everyone lose their minds when they found out they could eat a taco shaped chicken nugget stuffed with lettuce, tomatoes, cheese, and avocado ranch sauce. I also  fell in line with the masses and ran to Taco Bell to try this HUGE nugget. When I tasted it, I won’t lie I wasn’t over the moon for the calorie intake for one damn taco. How am I still hungry, after taking in damn near 500 calories?

I was not here for that. So I decided to make my own version without the deep-fried oil, some substitutions in prep, and lastly more nutritional ingredients.

My version of Taco Bell’s Naked Chicken Chalupa is healthier and just as delicious. I must admit to you this was no easy task like most of my other recipes. You must have a taco mold and be patient in the process. Lastly, I repeat for this recipe to go smoother than mine did make sure your chicken taco shells are frozen hard. That is the most important tip I can give you when attempting this recipe.

When I filmed this recipe for you all one of my shells fell apart. At that point I truly wanted to give up. I was like this is simply ridiculous. Then my husband gave me a much need cooking pep talk and told me to finish. I pieced the chicken taco shell back together and placed back in the freezer. In total I had them in the freezer for about 4 hours uncovered. In the end it all worked out and that is why I am here giving the recipe to you. Now if you are brave enough to try it, please tag me on Instagram @Jdelawcious so I can see what you did. This recipe can also be made fried but that would defeat the entire purpose lol. So let’s get started!


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This recipe will make 4 taco shells

What You Will Need:

2 Pounds of Ground Chicken Breast

1 Tsp Salt

1 Tsp Pepper

1 Tbsp Paprika

1 Tbsp Cumin

1 Tbsp Garlic Powder

1 Tbsp Oregano

1 Tbsp Parsley

1 Tbsp Coriander

1 Tsp Ground Mustard

1/3 Cup of Panko Bread Crumbs

1/2 Cup of Egg Whites

Dredge Station:

1/3 Cup Egg Whites

1 Beaten Egg

2 Cups Flour

2 Cups Panko Bread Crumbs

Tools:

Parchment Paper

Taco Shell Mold

Cooking Spray

Spatula

Plastic Gloves

Blender

Fixings:

Chopped Romaine

Monterey Jack Cheese

Fresh Salsa

Prepared Avocado Ranch Sauce

Avocado Ranch Sauce:

1 Chopped Avocado

2 Tsp Avocado oil

1/4 cup Water

1 Tsp Salt

1 Tsp Pepper

1 Tbsp of light sour cream

1 Tbsp of Ranch Dry Mix

Juice of Half of a lime

1/2 cup fresh cilantro


Preheat Oven to 365F.

Prep:

In a large bowl add chicken, salt, pepper, paprika, cumin, garlic powder, oregano, parsley, coriander, ground mustard, panko bread crumbs, and egg whites. Wearing the plastic gloves, mix well until ingredients are incorporated. Sit aside.

Mold:

Spray the taco mold with cooking spray evenly. Then fit individual pieces of parchment paper over each shell mold. The paper will stick to the mold. Next spray cooking spray lightly on top of the paper. This will help the chicken shells move away easily once frozen. Then evenly divide the chicken mixture in the bowl into four parts. Then place one section of the four divided parts on top of the shell mold. Mold and shape the chicken as best you can to make it look like a shell. Repeat this step until all four taco molds are shaped. Once all shaped and molded place the chicken shells in the deepest part of the freezer for 4- 6 hours.

Sauce:

Add avocado,  avocado oil, water, salt, pepper, sour cream, ranch dry mix, lime juice, and cilantro to a blender. Blend until smooth. Then sit in the fridge until ready for use.

Dredge:

You will need pour the egg whites and one whole egg beaten into one large bowl. Pour the bread crumbs into another large bowl. Lastly pour the flour into another large bowl. Remove the frozen shells from the freezer. Remove one chicken shell from the mold and delicately coat  the outside in flour. Shake the access flour and then dip the outside of the chicken shell in the egg mixture. Coat evenly and then dip into the Panko. Coat the bread crumbs all over the outside and shake the access. Put the chicken shell back on the mold. Repeat these steps for each one. Once you have completed the coating of the shells. Place back in the freezer for 20 minutes for the coating to adhere.

Cook:

Remove the shells from the freezer and place in the oven for 24 minutes. After baking let cool for 15 minutes.

Serve:

Add your desired or suggested fixings and enjoy!

Happy Cooking

xoxo

J. Delawcious

Watch the full tutorial:

Easy Banana Pudding

Easy Banana Pudding

This is a no fail delicious banana pudding recipe that I wanted to share with you all. I have already given it to a few friends so I might as well share with you all. This banana pudding recipe does not make you temper eggs or be cooking custard forever. Did I also mention this is from scratch?  Enough yapping let’s get to the recipe!


What you will need:

  • 2 Cups of Milk
  • 1 Cup Sugar
  • 4 Eggs
  • 1 Tbsp of Corn Starch
  • 1 Tbsp Vanilla Extract
  • 6-8 Bananas
  • 2 boxes of vanilla wafers.

Instructions:

First, add sugar and eggs. beaten until mixed well. Then add milk and corn starch. Also mix well. Next pour mixture into a sauce pan on medium heat. Whisk until thicken.

Remove from heat and then add vanilla extract. MIx well.

Let the custard cool and assemble the pudding layers with cookies and bananas.

*Note* Do not let cool too long or the pudding will congeal. Cool about 5 minutes then assemble.

Chill in the fridge for 2-4 hours and enjoy.

Happy Cooking 🍳

xoxo