GRILLED CHICKEN SAUSAGES AND VEGETABLES
The best grilled chicken sausages with grilled zucchini, summer squash, red onions, and eggplant. Super easy, good for you, and delicious.
Provided by Kristen McCaffrey
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Toss the vegetables with the olive oil, salt, and pepper.
- Cook the sausages on the grill until fully cooked or warmed through. For raw sausages, this will take 6-8 minutes per side. For precooked sausages, they take 3-4 minutes per side.
- Cook the vegetables on the grill or in a grill basket.They should take 3-4 minutes per side. Roughly chop.
- Drizzle with vegetables with balsamic vinegar and toss with fresh basil. Season with salt and pepper as needed. Serve alongside sausages.
Nutrition Facts : ServingSize 1 sausage and 1.5 cups veggies, Calories 285 cal, Carbohydrate 21 g, Fat 13 g, Protein 20 g, Fiber 7 g, SaturatedFat 3 g, Cholesterol 65 mg, Sodium 503 mg, Sugar 13 g
GRILLED CHICKEN SAUSAGE WITH PEARS
Sliced pears become exceptionally sweet whengiven a quick turn on the grill (or the stove top). This recipe can be made on a grill pan, although you may need to increase the cooking times by one minute per side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
- Whisk lemon juice with mustard. Add oil in a slow, steady stream, whisking until emulsified. Whisk in salt and pepper. Toss pears with 2 tablespoons dressing.
- Grill sausages, turning frequently, until heated through, 10 to 12 minutes total. At the same time, grill pears until softened and lightly browned, 4 to 5 minutes per side. Top sausages and pears with thyme, and serve with chutney, mustards, and remaining dressing.
CHICKEN, SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA
In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees with a rack in the center.
- Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
- Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.
23 BEST WAYS TO COOK CHICKEN AND SAUSAGE
These tempting chicken and sausage recipes are guaranteed winners! From pasta to jambalaya to gumbo, you'll love these delicious meals.
Provided by insanelygood
Categories Chicken Dinner Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken and sausage recipe in 30 minutes or less!
Nutrition Facts :
GRILLED CHICKEN, SAUSAGE, ONIONS AND PEPPERS OVER LINGUINE
Grilling brings out the flavors of chicken, sausage and veggies in this delicious dish. Serve the mixture over linguine that's been tossed in pesto for a complete Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat grill. Cook and drain linguine as directed on package. Return to saucepan. Add pesto; toss to coat. Cover to keep warm. Place bell peppers and onion in grill basket; sprinkle with salt.
- Place grill basket, chicken and sausage pieces on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until chicken is fork-tender and juices run clear, and sausages are browned and thoroughly cooked, turning chicken and sausages frequently. Stir vegetables several times and cook until browned and tender. Serve chicken, sausage and vegetables mixture over linguini.
Nutrition Facts : Calories 590, Carbohydrate 50 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 950 mg, Sugar 4 g
CHICKEN WITH CARAMELIZED PEARS
Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.
Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
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