Creamy Cajun Chicken

Nothing says comfort food like slathering it in cheese! Am I wrong? No! So I brought you an easy, mouth watering dish your whole family will love. Casual enough to serve your kids, and delicious enough to serve your guests. This is loosely based on the Muffaletta sandwich of the New Orleans, but healthier and easier!

This recipe is best done on the BBQ or smoker. But, can be baked at about 350 if needed. Just know, baking will sacrifice the flavor of the grill!

What do you need?
4 chicken breasts
Garlic salt
Cajun seasoning (can substitute cayenne and chili powder)
Fresh ground black pepper

Lightly dust each side of chicken breast with spices
Throw on the grill, medium heat. If using the smoker, smoke on each side 10 minutes, then turn to medium.

Grill or bake until each piece of meat has reached 175 degrees. Some people like to base a recipe on time, but I am all about temperature. You will save yourself from risk of food borne illness and/or overcooked meat.

The sauce:
8 oz cream cheese
2  T Muffaletta spread
Don't have access to jar of Muffaletta spread? Easy! Chop green olives!

1/2 c milk
1/4 t garlic salt
1/2 t fresh ground black pepper
Over medium heat add milk and cream cheese to saucepan.

As cheese melts, stir frequently.
Add Muffaletta spread, spices, and continue to stir.
 
When melted and mixed evenly, turn to low heat and stir occasionally while you wait for your meat to cook.
Once done, top meat with sauce. Serve with salad, baked potatoes, or your favorite side.

My Big Fat Greek Burger

I was trying to figure out what to do with the leftover sun dried tomatoes in my fridge. I also had a jar of diced green olives ... I must be in the mood for burgers lately because this combo is what inspired me to create My Big Fat Greek Burger! The moist burger is topped with caramelized balsamic onions and eaten over broiled garlic bread or a bed of lettuce.

The Burger:
1-2 lbs ground beef or ground lamb
1 egg
1 c finely chopped sun dried tomatoes
3 heaping spoons of diced green olives
1 T dried basil
1/2 t cumin
Sea salt & pepper to taste
Feta cheese sliced
Mix all ingredients together in a bowl with a big spoon. Form into patties, leaving a dent or thumb print on the top (this prevents a puffing/dome shaped burger that results from steam being trapped inside).
Cook burgers on BBQ or like I do on our Traeger Smoker on medium heat.

In the meantime, prepare the onions!

The Caramelized Balsamic Onions:

1 medium onion diced
1/4 c extra virgin olive oil
2 T balsamic vinegar
1/2 t sea salt
Heat extra virgin olive oil in skillet over medium heat
Add onions, salt, pepper
Cover and cook for about 5 minutes
Uncover and let the sauteing begin

Saute, stirring frequently until the onions begin to be tender and brown, this will take 20-25 minutes
Remove from heat and stir in balsamic
Serve hot or cold over burger

They are done!

Now that the onions are done ... time for bread (if you want it - otherwise eat over bed of lettuce)

The Bread:

Slice of your favorite bread
Spread on butter (I love Brummel & Brown yogurt butter)
Sprinkle on cumin, garlic, onion salt
Broil until lightly crisp

When the burger reaches an internal temperature of 150 degrees, place a slice of feta cheese on top and cook until it reaches 160 degrees.

Great as leftovers for your lunch tomorrow! :)