Spicy Honey Chicken

Spicy Honey Chicken

Ingredients:

8 boneless skinless chicken thighs, about 2lbs

2 t vegetable oil

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

Directions:
 

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.

If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Grilled Corn with Chili Lime Butter

Grilled Corn with Chili Lime Butter

Ingredients:

8 ears corn, unhusked
1/2 cup butter, softened
2 tablespoon fresh lime juice
1 teaspoon chili powder
1 teaspoon grated lime rind
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
2 tablespoon chopped cilantro
Salt to taste


Directions:

Blend butter, lime juice, chili powder, lime rind, cumin, garlic powder, and cilantro and salt to taste. Pack it into a small crock or bowl; chill. Use on grilled corn.
Heat grill to medium hot. Peel off the excess husk (leaving the cob with 4 or 4 layers of husk still intact) and yank off the silk. Place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken, about 20 minutes. Peel away husk and serve with Cilantro Lime Butter.
Yields 8 servings

Cilantro Citrus Chicken

Cilantro Citrus Chicken

Ingredients:

1/2 c chopped onion
1/3 c fresh cilantro leaves
1/4 c fresh parsley leaves
1/4 c fresh orange juice
1/4 c fresh lime juice
2 tbsp canola oil
6 garlic cloves
12 skinless, bone-in chicken breast halves
2 tsp salt
1 tsp ground cumin
1/2 tsp freshly ground black pepper

 Directions:

Combine 1st 7 ingredients in food processor; process until smooth. Marinade chicken for 1 hr. Prepare grill. Remove chicken; discard marinade. Let chicken stand for 15 mins. Sprinkle chicken with cumin, salt & pepper. Place chicken breast side down on a grill coated with cooking spray. Grill 12 mins each side, turning once.  

Serve with Spicy Southwest Coleslaw as garnish! 

Cherry BBQ Ribs

Cherry BBQ Ribs

Ingredients:

4 lbs country style ribs
1 teaspoon garlic powder
2 teaspoons chili powder
2 teaspoons paprika
1/4 cup brown sugar
2 teaspoons salt
1 teaspoon pepper

Directions:

THE NIGHT BEFORE. Pat ribs dry and place ribs in large roasting pan. Rub ribs all over with garlic powder, chili powder, paprika, brown sugar, salt and pepper. Cover with foil and refrigerate over night.

THE MORNING OF: Bake ribs at 300, covered in foil, for 3 hours, turning once. (Store in fridge if you aren't going to be eating right away.)

30 MINUTES BEFORE SERVING: Grill ribs on medium hot grill, basting with plenty of cherry barbecue sauce. The ribs are already cooked through, so you will only grill them to give them the smoky flavor and to allow the sauce to carmelize on the ribs.

Cherry BBQ Sauce Recipe

Bengal Beef Barbecue Skewers (Disneyland)

Bengal Beef Barbecue Skewers (Disneyland)

 Ingredients:

1 cup Soy Sauce

1 1/2 cups Water

1 Tbsp. Ground Black Pepper

3 Tbsp. Sesame Seed Oil

1 tsp. Ground Red Pepper

1/2 tsp. Cayenne Pepper

1 Tbsp. Granulated Garlic

3 Tbsp. Cornstarch

18 one-ounce pieces Sirloin Beef Chunks

6 Bamboo Skewers

Directions:

Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.

Parmesan Corn on the Cob

Parmesan Corn on the Cob

Ingredients:

Corn on the Cob
Mayonnaise
Powdered Parmesan Cheese
Chili Powder
Juice of 1 lime

Directions:

Grill corn, thinly cover with mayonnaise. Sprinkle with chili powder, lime juice and Parmesan cheese.

Grilled Corn on the Cob with Honey Cilantro Lime Butter

Grilled Corn on the Cob with Honey Cilantro Lime Butter

Ingredients:

1 cup butter, room temperature
1 teaspoon honey
1 lime, zested and juiced
1 garlic clove
1 dash hot sauce
- Salt, to taste
-Freshly ground pepper, to taste
6 ears corn, silks removed, husks left on and tied
¼ cup chopped cilantro leaves
- Butcher’s twine, as needed

Directions:

1. In a food processor, blend together butter (or dairy-free buttery spread), honey, lime zest and juice, garlic and hot sauce. Season to taste with salt and pepper.
2. Heat the grill to medium high.
3. Peel the outer husks away from the corn without removing them. Remove the silk from inside the husk and then fold the husks back around the corn, tying the top with butcher’s twine. Soak ears of corn in cold water for 10 minutes.
4. Place the corn on preheated grill. Close the lid and cook the corn 15 to 20 minutes, turning every 5 minutes. Remove corn from grill, cool slightly and peel off husks. Brush generously with buttery mixture and sprinkle with cilantro.
SERVES 4 TO 6

Grilled Pesto French Bread

Grilled Pesto French Bread

Ingredients:

1 package (3 oz) cream cheese, softened

½ cup refrigerated basil pesto

¼ cup butter or margarine, softened

1 loaf (1 lb) French bread, halved crosswise, split lengthwise

Chopped tomatoes, if desired

Directions:

1.Heat gas or charcoal grill. In small microwavable bowl, microwave cream cheese on High 15 to 20 seconds; stir until creamy. Stir in pesto and butter until well mixed.

2.When grill is heated, place bread pieces, cut side down, on gas grill over medium heat or on charcoal grill over medium coals. Cook 1 to 2 minutes or until lightly browned.

3.Turn bread halves over. Spread pesto mixture evenly on cut sides of bread; cover grill. Cook 3 to 4 minutes or until thoroughly heated. Cut bread into 2-inch sections to serve. Garnish with tomatoes.

Pesto-Topped Pork Chops

Pesto-Topped Pork Chops

Ingredients:

4 boneless pork loin chops (3/4 inch thick)

Cooking spray

4 tablespoons refrigerated pesto

3 tablespoons plain bread crumbs

Directions:

When grill is heated, lightly spray with cooking spray. Place pork chops on bottom grill surface; close grill. Cook 3 minutes.

Top each chop with 1/2 tablespoon pesto and sprinkle with bread crumbs; close grill. Cook 2 to 3 minutes longer or until chops are no longer pink and meat thermometer inserted in center reads 160°F. Place chops on serving plates; top each with 1/2 tablespoon remaining pesto.

Thai Beef Salad

Thai Beef Salad

Ingredients:

1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 TB brown sugar
2 TB Thai fish sauce
2 TB chile paste with garlic
2 garlic cloves, minced
1 (1-1/2-pound) flank steak, trimmed
Cooking spray
1-1/2 cups vertically sliced red onion
4 plum tomatoes, each cut into 6 wedges
6 cups torn romaine lettuce
1-1/4 cups thinly sliced English cucumber
2 TB chopped fresh mint
Peanuts, chopped

Directions:

Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture. Garnish with peanuts, if desired.

Grilled Pineapple

Grilled Pineapple

Ingredients:

1 fresh pineapple, sliced
1/2-1 cup brown sugar
1 TB lemon juice
1 TB soy sauce
1 TB melted butter

Directions:

Put sliced pineapple in gallon ziploc bag, add remaining ingredients. Let marinade prior to grilling. Grill until warm and caramelized.

Variations: serve with vanilla ice cream and fresh berries.

Grilled Honey-Lime Chicken Sandwiches

Grilled Honey Lime Chicken Sandwiches

Ingredients:

1 lime, juiced
2 TB honey
1 tsp cumin
1 TB finely chopped cilantro
2 TB extra-virgin olive oil
4 boneless skinless chicken breasts
1 tsp grill seasoning blend

Toppings: lettuce, tomato, avocado
4 crusty rolls, split

Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend. Coat chicken in dressing and set aside for 10 minutes. Grill chicken on an indoor electric grill 6-7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side. Slice chicken breasts on an angle and pile meat on roll. Top with lettuce, tomato, and sliced avocado.

Caribbean Chicken Burgers with Mango Salsa

Caribbean Chicken Burgers with Mango Salsa

Ingredients:

1 lb. ground chicken
4 TB soy sauce

4 TB red wine vinegar
2 TB packed brown sugar
2 tsp fresh thyme

1/2 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp ground black pepper
1/4 tsp chili powder
1/4 tsp allspice
1/8 tsp ground ginger

Salsa:
2 medium ripe mangoes
1/4 cup red onion, finely diced
2 TB fresh cilantro, minced
1 TB fresh mint, minced
1/2 tsp fresh ginger root, grated
juice of 1/2 small lime
1/8 tsp garlic salt

Directions:

Divide ground chicken into four, 1/2 inch thick patties (about 5 inches wide). In large ziploc bag, combine soy sauce, vinegar, spices and brown sugar. Put chicken patties in bag, marinate in the fridge for 1 hour. Grill chicken patties on med-high heat, flipping once, until cooked through, about 15 minutes. Remove from grill and let sit, covered by foil, for 5-10 minutes before serving. Makes 4 burgers.

Salsa:
Cut mango into 1/2 inch cubes. In small bowl, combine mango, red onion, cilantro, mint, ginger, lime juice and garlic salt. Mix lightly and refrigerate 1 hour before serving.

Pork Chops Stuffed w/ Gouda & Bacon

Pork Chops Stuffed w/ Gouda & Bacon

Ingredients:

2 oz smoked Gouda cheese, shredded
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley
1/8 tsp ground black pepper
2 (2 1/4 inch thick) center-cut, bone-in pork chops
1 tsp olive oil
1/4 tsp salt
ground black pepper

Directions:

Preheat an outdoor grill for medium heat. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done.