Chicken Marinade

We barbecue chicken a lot in the summer. It is quick, good, and cheap. I always have my meals planned in advance. In the morning, it is easy to grab a few chicken breasts, put them in a large zip lock bag, and let them marinade all day. That way you are sure to have amazing flavor!

Source: My Favorite Recipes Book

Ingredients:

4-5 chicken breasts

1/4 cup vegetable oil

2 tablespoons lemon juice

2 tablespoons soy sauce

green onion, diced

1 garlic clove, minced

1 teaspoon pepper

1 teaspoon celery salt

Combine all ingredients and let marinate for at least 3 hours before grilling.

Flank Steak

I am sorry guys! I kind of dropped off the face of the blogging world for a few days. Last week was SO crazy busy....my baby turned THREE...so we had a Tiana and Tinkerbell party with 17 kids...plus a family party...plus I ran the Ogden Relay Marathon...and I gutted our basement for our yard sale we had. Talk about exhausting. So I think I will take it easy this week!
You will be excited about this recipe. If you have read our blog since the beginning, you will know I haven't eaten steak for 6 years. I had a bad experience and never had it since. I saw Carrian posted a recipe awhile back for a yummy looking flank steak...and I knew I had to make it for my family. I did try a piece...and it was really tasty. Everyone else seemed to like it too! Thanks Sweet Basil for a great recipe!
PS...be sure to check out Carrian's blog...we have been friends for a few years now, and I just love her!

Ingredients:
2 pounds flank steak
1/2 cup soy sauce
1/3 cup vegetable oil
1/4 cup Worcestershire sauce
4 garlic cloves, minced
2 tablespoons brown sugar
2 tablespoons minced chives
2 teaspoons balsamic vinegar
1 1/2 teaspoon pepper

Mix all ingredients in a Ziploc bag (this is my favorite way to marinate any meat). Add steak and put in fridge for at least 3 hours...preferably all day. Cook over medium heat on the grill...until medium rare (as Brooks likes it cooked)...or medium. Let rest for 5 minutes before slicing.

Blue Cheese Stuffed Turkey and Bacon Burger

Warm weather is approaching, perhaps here for those not in the sweet state of UT.  This means it is time for some grilling. Nothing says warm weather like a tasty blue bacon burger.  Substitute turkey and you have a healthier take on an American classic. 

Ingredients:
1 lb ground turkey
1 egg
1 cup breadcrumb
2 tbsp vegetable oil
1 tbsp grill seasoning
1 tbsp Worcestershire sauce
1 tsp salt
2 tsp pepper
1/2 cup blue cheese crumbles
1/2 cup fat free plain yogurt
1 tbsp lemon juice
8 slices bacon cooked till crispy
Your favorite burger toppings

Start by mixing in a bowl the Turkey, egg, breadcrumb, oil, seasonings, Worcestershire sauce, salt and pepper.  Combine with your hands until all Incorporated.  The oil is crucial as the turkey will dry out so be sure to mix well.  Make the mixture into 8 equal portions.

 Separate out half of the blue cheese into a small bowl.  Add the yogurt, lemon juice, and some salt and pepper and mix together.  Place in the fridge for as long as possible so the flavors meld.

Using your equal parts of meat, make 8 patties.  Take some of the remaining blue cheese, and place it in the middle of one of the patties.  Top with another patty and seal the edges so the cheese doesn't leak out.  Season the stuffed patties on both sides with salt and pepper, and cook over medium heat for 8 minutes per side.  This is poultry so you need to cook it all the way through.  It should feel firm to the touch with no give, or with a meat thermometer check that it is 175 in the middle of the burger (not the cheese).

Top the burgers with the bacon, your favorite toppings, and spread some of the dressing on the bun.  Substitute whole wheat buns for additional healthy options.  This was a real treat, and some what guilt free.  We hope you enjoy.

Blue Bacon Stuffed Burger

This was actually a pantry clearer.  We had some left over Blue Cheese, and we always have bacon.  Put them together and you got it.  A pocket of perfection.

Ingredients:
1 lb. lean ground beef
1/4 tsp liquid smoke
1/4 garlic powder
1/4 tsp salt
1/4 pepper
1/2 teaspoon Montreal steak seasoning (or any grill seasoning)
1/4 cup of bread crumbs
1 egg

1/3 cup crumpled blue cheese

4-5 strips of bacon cooked crispy

Your favorite burger toppings

In a large bowl mix the beef, liquid smoke, egg, bread crumb, and spices.  Once combined, separate into 4 equal parts, then split those parts in half.  Make them into patties, leaving one with a dimple in the middle and a little fatter around the edges.  Take a portion (1 tbsp or so) of the blue cheese and place it into the dimple.  Take a piece of bacon and cut into 2 pieces.  Put the halved bacon on top of the cheese.  Take the other half of the beef, form into a patty, and place on top of the bacon.  Seal the edges together so there is no open space.

Grill on medium-high heat for 4-6 minutes per side.  Let stand for 5 minutes and serve.  Use your favorite toppings to make it complete.  You will have a delicious surprise in the middle of your burger for all to enjoy.

Jerk Chicken

Another chicken recipe! Chicken is one of our favorite things to grill (ok it is just my favorite thing to grill since I don't eat steak). This chicken is packed with flavor and is a perfect way to spice up your chicken!

Ingredients:

4 chicken breasts

2 teaspoons curry powder

2 teaspoons cumin

2 teaspoons paprika

2 teaspoons ginger

2 teaspoons cinnamon

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

salt and pepper

In a bowl combine all ingredients. Rub over each piece of chicken. Let marinate for at least 30 minutes. Then grill it up. Enjoy! 

Bacon Wrapped Chicken Skewers

This is a smokey and flavorful way to spice up the grill.  Perfect for your Labor Day barbecue, or end of summer bash...

Ingredients

2 large chicken breasts diced into 1 inch squares
10 slices of bacon cut in half
1 large Anaheim chile cut into 1 inch pieces
2 tsps olive oil
2 tblsp your favorite grill seasoning

Start by soaking your skewers in water for at least 15 minutes (if they are wooden).  Next, cut your chicken and toss them with the olive oil and grill seasoning.  Cut the chile and set aside. Next take the bacon and wrap the chicken with a half of a slice.  Skewer the bacon wrapped chicken and then a piece of chile.  Continue until done.  Make sure to leave space between each piece of meat as to cook it on all sides.  Grill for 4 minutes per side (4 sides since they are cubes :)) over medium heat.  Let stand for 1-2 minutes before you serve.  Grilltastic!!!  

Smoked Chicken

This is the same way we smoke our ribs.  We don't have a full fledged smoker, so we have to make do.  It works real well this way, and gives the same smoke house flavor you are used to.

You'll Need:
As many Drumsticks as you can eat (actually any protein)
1 bag of smoking chips, hickory or mesquite
aluminum foil
Your favorite Barbecue sauce


First soak your wood chips in water for no less than 30 min.  Take the foil, and make a pouch that will hold the wood.  Put the chips in the foil.  Take one of the side, or middle burner if you have it, of your barbecue grill and place the foil directly on the burner.  Put your meat on the sides and around the burner but try to avoid going directly above heat.  Turn that burner on low, and close the grill.  Check the temperature and make sure it stays at or around 200 degrees.  Let it go!!  It can take about 3 hours for it to fully cook through.

Once you have them smoked, remove the foil and wood, and put the chicken back on the grill with your favorite sauce.  Eat up.

BBQ Kielbasa Sausage

I have a thing for kielbasa. I love the smokeyness of the meat. Plus there is so much that you can do with it. We had a a BBQ for work and had different kinds of meat...this was just one of the choices. Yum!

Ingredients:

1 package kielbasa sausage

1/2 cup BBQ sauce

Slice sausage in half. Grill for about 5 minutes, the brush with bbq sauce. Grill for another 5 minutes. Quick and easy, that's how we like it!  

 

Backyard Pizza

The smokey flavor that a wood burning oven gives a pizza is always missed.  This is the next best thing, and you can make it at home.  Simple and easy, just use our pizza dough recipe, and top with your favorite toppings. Grab your pizza stones and put them on the grill top, and enjoy some home made pizzas outdoors. Here is an example of what a tasty treat it can be.

Roasted Red Pepper and Italian Sausage Pizza

Ingredients:

3 Italian sausages, grilled and sliced

2 red peppers grilled 

2 cups mozzarella cheese grated

1/4 cup your favorite red sauce

2 tsp olive oil

Pizza dough

Start by grilling the peppers and sausage on the open flame.  Once the skin on the pepper is black, put into an ice bath to cool off.  Remove the peppers from the grill as well and let rest for a couple of minutes before you slice them.  Remove all the black skin on the peppers, and slice them into thin slices. Put them in a bowl and coat with the olive oil.  Take your dough and roll it really thin. Smear over the dough the red sauce.  Top with the peppers,  sausage and cheese. Preheat your grill to 450-475 with your pizza stone inside. On your pizza stone sprinkle with cornmeal, and place the pizza on top.  Close the grill and let cook for 5-7 minutes.  Check on it, and make sure the dough is cooked thoroughly.  Remove and serve.  

You can do whatever recipe you want, your favorite toppings.  This is a great way to have a party, and let everyone have input on their meal.

You can also do this directly on your grill top, just be sure to spread some olive oil on the grate, and preheat it completely.  Your dough shouldn't stick but if it does, leave it alone until it is cooked and it will come up.    

Grilled Summer Pork Chops

When I think of grilling, I normally do chicken or steak. A few weeks ago I saw this recipe for grilled pork on Marin's Creations, and knew we had to give it a try. This pork was packed with flavor and is now going to be a family favorite. Enjoy!

Serves 6

Ingredients:

6 pork loins

4 teaspoons minced onion

1 teaspoon chili powder

1 clove minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper 

1/4 cup bbq sauce

2 tablespoons lemon juice

Combine spices and rub on both sides of the pork. Mix together the lemon juice and bbq sauce, and brush on the pork. Grill for 6-8 minutes per side. 

Apricot Chicken Skewers

I LOVE grill season. We grill probably 4 times a week. So coming up with new creative recipes is always a challenge. I found this recipe in our neighborhood cookbook from my friend Jocelyn. My only complaint is I didn't have any veggies or fruit to add to the skewers (wouldn't pineapple be awesome)! Though the chicken stood great on its own because it was so packed with flavor.      

Serves 5

Ingredients:

4 chicken breasts

3.4 cup apricot preserves

1 tablespoon yellow mustard

3 tablespoons balsamic vinegar

2 tablespoons honey

1 teaspoon garlic powder

salt and pepper

Combine the ingredients and let chicken marinate all day. If your chicken is frozen, just leave it whole and you can cube it before grilling. If your chicken is thawed, then just cube it and marinate. Make sure to soak the skewers for 10 minutes or more before grilling. Add the chicken to the skewers, grill and enjoy!    

Burger Italiano

    This was just an Italian inspired burger.  You know, one of those types where you had some Italian ingredients in the fridge, and burgers were on the menu.  The good thing is, these were so cheesy, and fresh that we are making it a regular in our house.  Buon Appetito!!

Makes 4 Burgers
Ingredients:
1lb hamburger meat
1/2 cup Italian breadcrumbs
1/4 cup Parmesan cheese
1 egg
2 tblsp olive oil
1 tblsp basil
1 tblsp oregano
4 slices mozzarella cheese
4 slices pancetta cooked till crispy (regular bacon works as well)
Pesto
All your burger fixings
Hamburger buns

Start by mixing the beef, breadcrumbs, egg, olive oil, basil, oregano and the Parmesan in a bowl.  Once all incorporated, separate the mixture into four separate and equal portions.   Separate those portions into two equal patties.  Put the mozzarella and the bacon in-between the two smaller patties, and form a seal around the edge so that they won't leak out.  Cook on the grill until firm, 4-5 minutes per side, and serve on a toasted bun with Pesto, and your favorite fixings.  You can see our pesto recipe, or use some store bought.   Ideal condiments are mayo, pesto, and Roma tomatoes.  This is actually so good, the Italians wish they had come up with it..... or at least I tell myself that.  Cin Cin!!

Jerk Shrimp and Sausage Skewers

One of my favorite things to do, is go to the grocery store and let the creative juices start to flow.  This recipe was a combination of wanting seafood, hearing "jerk" and thinking barbecue.  This has to be one of the best "winging it" recipes we have ever tried, and enjoyed.  This is part one of the meal. So get ready, the rest is coming...... 

Ingredients:

1 package of smoked sausage

2 lemons

1 lb of 16-20 shrimp (the number is the amount of shrimp per pound, in this case go for big ones)

1 tsp of the following spices:

  all spice

  ground ginger

  paprika

  cumin

  salt

  pepper

  garlic powder

  turmeric

  cinnamon

1/4 cup of olive oil

So, the jerk seasoning is really up to you.  It's all about deep spice flavor.  Perhaps the only necessity is the all spice ginger and cinnamon.  The rest you can do what you like.  What you want to do is marinade the shrimp (de-shelled and de-veined) in the jerk seasoning.  So mix all the spices and the olive oil into a freezer bag and coat the shrimp by tossing them around in the bag.  Let the shrimp marinade as long as you can even overnight.  When ready, slice the sausage into 1 inch pieces, and the lemon into wedges.  Skewer them putting the lemon in between the shrimp and sausages until you are out.  Grill then on medium heat until the shrimp are pink and done, about 3 minutes per side.  Serve.  That's it, easy, tasty and inspiring.  Stay tuned......  

Beer Boiled Bratwurst

      Summertime is rapidly approaching.  Nothing says summer like a barbecue.  One of the easiest ways to please a crowd is with beer!!  Now, we don't drink as you may know, but we still take advantage of the depth that a cold one can add to your food.  Next time you have a party, leave out a beer or two for your bratwurst, I promise you won't regret it.

  

Serves 5
Ingredients:
2 Beers (we use non-alcoholic but its up to you)
1 green pepper thinly sliced
1/2 large yellow onion thinly sliced
1 red pepper thinly sliced
1 tblsp butter
5 bratwurst
5 slices provolone cheese
5 hoagie rolls

   Thinly slice your vegetables into strips, and saute them with the butter over medium high heat.  Once they begin to caramelize reduce heat.  In a sauce pan, pour in the contents of two beers, and bring to a boil.  Put in the bratwursts and let boil for about 7-10 minutes until they appear done.

    Remove the sausages from the pan, and place them on the grill on medium heat.  At this point you are looking for the char, to add the smokey grill flavor. Once the brawts begin to brown, you can remove them.

   For a last step of flavor, I add them to the pepper and onion mixture and heat up for a couple of minutes before serving.  Serve with provolone cheese on a hoagie or sandwich roll.   I like mine with a little Dijon mustard, and an ice cold non-alcoholic Coors!!  Just kidding, Enjoy!

Teriyaki Burgers

I love a good burger. I am sure most of us do. We love to try them all different ways. The pinapple and swiss cheese on this burger is all that is needed to make it perfect. Enjoy!

Serves 5

Ingredients

1 pound hamburger

1 egg

1/2 cup dry bread crumbs

4 tablespoons teriyaki sauce

1 teaspoon onion powder

salt and pepper

bacon

pineapple slices

swiss cheese

In large bowl combine hamburger, egg, bread crumbs, teriyaki, onion powder and salt and pepper. Shape into hamburger patties. Cook on grill for 6-8 minutes per side. While that is cooking, fry up your bacon. Also, feel free to grill up your pineapple. Top with swiss cheese and enjoy.

   

Ginger Ale Chicken

I love that it is "officially" grill season. I love grilled chicken, and I am always looking for new ways and ideas to season the chicken. So we decided since we are giving away a Soda Stream this weekend, we would make some chicken using one of the flavors of soda that we have. So I made up some Ginger Ale . I have never had Ginger Ale so I had no idea what it tasted like. The chicken was so juicy and packed with flavor. Brooks said it had just the right amount of Ginger Ale flavor. It was perfect. Happy Grilling!

Serves 5
Ingredients:

5 chicken breasts
2 cups Ginger Ale
1/2 cup vegetable oil
2 tablespoons Lemon Pepper Seasoning
2 tablespoons lemon juice

Marinade chicken for at least 4 hours. Tip: take your chicken out in the morning to defrost in a zip lock bag with the marinade...it will be perfect when ready to grill. Then grill it up! Enjoy

Spinach and Feta Turkey Burgers

We love to eat burgers without a bun...as long as there is enough flavor in the burger!  My friend told me awhile ago she had made the best turkey burgers with feta in them. I knew then that we had to come up with our own! These were so perfect, my six year old wanted seconds! 

1 pound ground turkey
4 oz crumbled feta cheese
1/4 cup chopped sun dried tomatoes
1/2 cup chopped fresh spinach
2 garlic cloves-minced
1 egg
1/4 cup bread crumbs
1/2 teaspoon paprika
salt and pepper

Chop up the tomatoes and spinach. Mix all ingredients together and make your patties. Grill on an indoor grill-George Forman or grill pan, or on the grill outside. Yum!  

Lemon Thyme Chicken and Dill Rice

This is a quick and easy dish...with lots of flavor!

4 chicken breasts

1/2 cup lemon juice

1/2 cup olive oil

1 garlic clove crushed

2 tablespoons thyme

salt and pepper

Marinate in a zip lock bag for about 4 hours and then grill it up!

For the rice I always just use Minute Rice because it is quick but feel free to do whatever!

In the water (before it boils and you put the rice in) I zest a lemon, and squeeze the juice from a lemon. Then add about 2 tablespoons of dill weed. And of course make sure to stir the rice before serving to get all the dill mixed into the rice!

Mozzarella Stuffed Muffaletta Burger

As fall camp for our beloved Utes is underway, this burger reminds me and was inspired by our trip to the Sugar Bowl last year in New Orleans. Go Utes and go burger!

Ingredients:

Burger;

1 lb ground beef

1/2 cup spinach finely chopped

1 egg

1/4 cup bread crumbs

1 tsp salt

1 tsp pepper

2 tsp each of garlic powder, onion powder, dried basil and dried oregano

2 tbsp olive oil

4 to 5 slices of provolone and mozzarella cheeses

4 to 5 slices of crispy bacon, or prosciutto

Olive Salad (relish);

1/4 cup chopped up green olives (with or without pimento)

5 sun dried tomatoes chopped

1/4 cup chopped pepperoncini (banana peppers)

3 tbsp olive oil

1 small clove minced garlic

Mix all of the ingredients into a bowl, and let the flavors mingle for 20 minutes or so. Serve cold on the top of your burger.

Combine all of the burger ingredients into a bowl, and mix until incorporated. Don't over mix, but just until the meat and spices are combined. Measure out four equal parts. Split those parts into halves, and make a patty. Create a rim around the edges of the meat, and place the a mozzarella slice inside. Place other half of the meat on top and seal the meat so the cheese doesn't leak out. Grill your burger to your liking and top with the provolone, bacon or prosciutto and whatever toppings you like on your burgers. You can finish off with the olive salad like they have on those delicious muffalettas. This was a new creation today, and it was spectacular.

Grilled Corn on the Cob

Peel back the corn husks and take off all the little hairs.

Mix together butter, paprika, garlic powder, salt and pepper, and a little grill seasoning. Spread evenly on corn. Put the husk back on and cover in tin foil.

Tip: leaving the corn husk on gives it a smokey flavor.

Grill on BBQ grill at medium heat for about 45 minutes. This is also a great campfire meal. Just place on the coals and cook for about 35 minutes!

Yum!