What's For Dinner? {original recipes by EMBERS}

GRILLED CHICKEN PRIMAVERA ON THE ALFRESCO VERSA BURNER


3 boneless skinless chicken breasts, butterflied
1 cup tomatoes, chopped
½ cup sweet peppers, chopped
½ cup onion, diced
2 cup mushrooms (any kind)
1 jar marinated artichoke hearts, chopped
2 cups white wine
2 tbsp. of butter
Olive oil
Bunch of basil
Spinach or Pasta (optional)

Sear chicken breast on each side for 3-5 minutes on the Alfresco grill sear zone and transfer to plate.  Heat olive oil in large skillet. Add onions, mushrooms, peppers, tomatoes, artichoke hearts and garlic to skillet. Sauté until tender. Add wine and butter, simmer to reduce. Add chicken and cook until chicken is cooked through. Stir in basil. Serve over fresh spinach or pasta of choice.

 

*NOTE:  Using a dual side burner or the Alfresco Versa Burner allows this meal to be easily cooked outside in your outdoor kitchen.

GAMEDAY GUMBO ON THE ALFRESCO BURNER

Gameday Gumbo on the Alfresco Versa Burner and Grill
*measurements depending on number of people served.  Double or triple if needed

Equal parts flour and oil (vegetable, canola, peanut)
Rotisserie Chicken *
1 package (12 oz) of Andouille or smoked sausage
8-10 cups of chicken stock
1 large onion, diced
3 bell peppers (we used red, yellow, and green) diced
3-5 cloves of garlic, diced
1 bag frozen okra
1 box of minute rice (optional)
Salt & pepper, to taste
Creole seasoning, to taste
*Cook chicken using the Alfresco grill (time will vary depending on size of chicken- we seasoned our chickens liberally, filled the smoker box with apple wood chips, turned on rotisserie burner and cooked for 2-3 hours) While chicken cooks,  grill sausage until heated through & has grill marks. Take chicken off, let rest until cool, and cut/shred into bite sized pieces. Do the same with sausage, and set aside.
Heat oil in a large pot. Add in flour slowly and whisk constantly for about 5-8 or until light golden.
Add onion, bell peppers, and garlic to pot. Stirring occasionally for 10-15 minutes or until tender. Season with salt, pepper, and creole seasoning.
Stir in chicken broth and bring to a boil.
Add rice and cook according to package directions.
Add okra, chicken, and sausage and cook until heated through.
This recipe can be adapted to your personal preference. Add carrots, celery, tomatoes, shrimp, more spices, etc..

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