Category Archives: bbq

Italian Marinated Chicken

Posted in AP's Favorites, bbq, chicken, main meal by
This moist and delicious chicken is marinated in yummy Italian flavors and is perfect for both grilling on the BBQ or pan roasting on the stove.
IMG_3728

ITALIAN MARINATED CHICKEN 

PREP TIME: 10 mins
COOK TIME: 10 mins
TOTAL TIME: 20 mins
SERVES: 4

INGREDIENTS

  • 1.5 lb. (around 6 pieces) chicken thigh fillets, skinless and boneless
  • 4 1/2 Tbsp. grapefruit balsamic vinegar  (I like 41 Olive)*
  • 2 cloves garlic
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dijon mustard
  • 1 tsp salt
  • Black pepper
  • 2½ tsp mixed Italian dried herbs (either a packet mix or mix herbs like basil, parsley, oregano, rosemary and thyme)
  • 1 tsp dried red chili flakes (optional)

INSTRUCTIONS

  • Place all ingredients except for the chicken, in a small jar and shake well to combine.
  • Put the chicken in a ziplock bag and add the Dressing Marinade. Massage / mix to coat the chicken. Set aside to marinate for at least 20 minutes. Ideally it should marinate for 3 hours or overnight.
  • Grill/BBQ Method: You shouldn’t need any oil, but if you are concerned, brush your grill with oil. Heat the grill on medium high and cook the chicken for around 3 to 4 minutes on each side.
  • Stove Method:  Preheat ½ tbsp oil in a large non stick fry pan over medium high heat. Add the chicken and cook each side for around 4 to 5 minutes, or until dark golden brown and cooked through.
  • When the chicken is cooked, remove it from the grill/fry pan onto a plate, loosely cover with foil and set aside for 10 minutes.
  • Serve the chicken with your favorite tossed salad and toasted bread.
* You can substitute with chardonnay or apple cider vinegar, or even lemon juice if you prefer.

Note: This can be made with breast fillets too, but just be careful with the cooking time as you don’t want to overcook it.

 

Spicy Korean Chicken Wings

Posted in appetizer, asian, bbq, chicken, main meal by

We like heat in our meat and I recently discovered a new kick it up ingredient  called Gochujang that is a chile paste used in many spicy Korean dishes.   I think you’ll like it.  My family does.

Spicy Korean Chicken Wings

Ingredients

  • 1¼ Pounds Chicken Wings
  • 2 Cloves Garlic
  • 1 Scallion (top green portion)
  • 2 Tablespoons Soy Glaze
  • 1 1-Inch Piece of Ginger
  • 1 Tablespoon Gochujang (I like Mother In Law’s found at World Market)
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Sesame Oil
  • 1 Teaspoon Black & White Sesame Seeds

Instructions

IMG_04811. Roast the chicken wings:

Preheat the oven to 475°F. Line a sheet pan with foil. Pat the chicken wings dry with paper towels and place on the foil-lined sheet pan. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through.

2. Prepare the ingredients:

Thinly slice the top green part of the scallion (Save the white part  for the bok choy side dish). Peel and mince the garlic and ginger.  To make the sauce, in a medium bowl, combine the soy glaze, vinegar, sesame oil,  garlic, ginger and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

IMG_0482

3. Glaze & finish the chicken wings:

Remove the roasted chicken wings from the oven and evenly brush or drizzle with the sauce. Return to the oven and roast 6 to 8 minutes, or until browned on top. Remove from the oven.

4. Plate your dish (if preparing as main course):

Divide the finished chicken wings between 2-3 dishes. Garnish with the sesame seeds and green top of the scallion. Serve with the seared baby bok choy on the side if you like.  Enjoy!

PSST!  This is a tasty appetizer too.  Don’t forget the napkins though!

Refreshing Tomato Cucumber and Onion Salad

Posted in bbq, cut calories, low-carb, Moni's Favorite, salad, side dish, vegan, vegetarian by

tomato cucumber and onion salad

Easy and refreshing, this quick salad recipe is great for summer.  I love to mix up the tomatoes for a unique twist.  It takes just 5 minutes to prepare and is big on tangy flavor.  Include it at your next BBQ!

 

Tomato Cucumber and Onion Salad

Ingredients

Approximately 1 pound of tomatoes (I like  small heirloom tomatoes, combined with grape and cherry tomatoes, quartered or  halved lengthwise depending on the size)
1/4 red onion (or sweet Maui Onion) peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
1 splashes red wine vinegar
1 splash of apple cider vinegar
Coarse salt and black pepper

Directions

Dress the tomatoes, onions, and cucumber with olive oil,  vinegars, salt, and pepper.

Let stand to allow onions to mellow and flavors to blend, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Lemon Grilled Shrimp with Rosemary and Garlic

Posted in AP's Favorites, appetizer, bbq, Dani's Favorite, low-carb by

Summer BBQs would not be complete without this these tantalizing shrimp hot off the grill.  The platter empties almost as fast as I can make them.  Often I will double or even triple this recipe to satisfy my family’s craving.  I use fresh sprigs of rosemary right from the garden and just picked Meyer lemons straight from the tree in our back yard.lemon grilled shrimp

Lemon Grilled Shrimp

48 large raw shrimp, peeled and deveined, tails left on (approx. 1 lb)
3 T extra virgin olive oil
3 T fresh lemon juice
3 cloves garlic, finely minced with ½ tsp. coarse (kosher) salt
1 T finely minced fresh rosemary
Finely ground fresh pepper to taste

Directions

Continue reading →

Sesame Orange Chicken Skewers

Posted in asian, bbq, chicken, main meal by

Chicken Skewers

Sesame-Orange Chicken Skewers                        6 servings

1 – 1 1/2 lbs. of boneless skinless chicken breasts
1/2 cup hoisin sauce
1/4 cup seasoned rice vinegar
1/4 cup sesame oil
1/4 cup orange juice
2 T. drained mandarin orange segments
3 green onions, sliced (including about 1/2 the green part)
1 tsp. toasted sesame seeds
2 cloves of garlic, finely chopped (or ½ tsp. garlic salt if you don’t have fresh)

Directions

Continue reading →

Tasty Grilled Vegetables

Posted in bbq, Dani's Favorite, side dish, vegan, vegetarian by

tasty grilled vegetables

Grilled Vegetables

You can use any combination of vegetables below to whip up a super easy, tasty, healthy, and colorful  side dish for any meal.  

2 zucchinis, sliced lengthwise into 1/4-1/2 inch slices
2 peppers (red and green), seeds removed and sliced lengthwise into 1-2 inch wide slices
1 large onion sliced into ¾ -1 inch rounds
1 large portabella mushroom sliced ½ inch thick

In a measuring cup, add approx. ¼ cup olive oil and 2-3 cloves of finely minced garlic. Mix and set aside.

Place sliced veggies in a shallow pan (8X8) and drizzle with oil mixture. Gently toss. (You can also brush vegetables with a pasty brush generously dipped in oil and garlic mixture if you’d like).

 

Place on a medium grill and cook until slightly charred and softened.

 

Remove from heat and place on platter and serve.  Yummy!

Return to main menu

 

Fish Tacos

Posted in bbq, fish, main meal, mexican, Moni's Favorite by

Image

Fish Tacos inspired by Alton Brown

Total Time: 38 min. Prep: 15 min.  Inactive: 15 min.   Cook: 8 min.

Yield: 4 to 6 servings

Ingredients

3 cloves garlic
1 cup packed cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup tequila
1 pound tilapia fillets
1 tablespoon olive oil
8 mini “street taco size” corn tortillas (or regular size work too)

Toppings:

Crema (recipe follows) or sour cream (if short of time)
Shredded Monterey jack cheese
Chopped tomatoes
Chopped avocado
Shredded red cabbage
Lime wedges

Crema:

1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt

Taco Directions:

Continue reading →

Lemon Grilled Salmon

Posted in bbq, fish, main meal by
A family favorite

A family favorite

2 tsp. snipped fresh dill or 3/4 tsp. dried dill
1/2 tsp. lemon-pepper seasoning
1/2 tsp. salt, optional
2 cloves fresh garlic, minced (or 1/4 tsp. garlic powder)
1 – 1  1/2 lb.  salmon fillet  (I like wild-caught sockeye best)
1/4 cup  packed brown sugar
3 T. chicken broth
3 T. vegetable oil
3 T. soy sauce
3 T. finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Directions
Place salmon in a glass baking dish (9×13).  Sprinkle dill, lemon-pepper, salt and garlic over salmon.  Combine the brown sugar, broth, oil, soy sauce and green onions; pour over the salmon.  Cover and refrigerate for 1 hour or more, turning once. Drain and discard marinade.  Place salmon, skin-side down, on a cookie sheet on a heavy duty piece of foil and arrange lemon and onion slices over the top. Grill the salmon on the foil over medium heat for 15-20 minutes or until fish is flakey.  Transfer to a serving platter and serve.

Yields 6 servings

DFTSI Lemon Grilled Salmon_6492Recipe inspired by Taste of Home reader Lisa Kivirist

Return to main menu

Lemon Grilled Shrimp

Posted in appetizer, bbq, fish by
This is a great appetizer for a summer BBQ...never any leftovers!

This is a great appetizer for a summer BBQ…never any leftovers!

Lemon Grilled Shrimp

48 large raw shrimp, peeled and deveined, tails left on (approx. 1 lb)
3 T extra virgin olive oil
3 T fresh lemon juice
3 cloves garlic, finely minced with ½ tsp. coarse (kosher) salt
1 T finely minced fresh rosemary
Finely ground fresh pepper to taste

Directions

Continue reading →