Chicken Breasts
Harmon's All-Purpose Seasoning
Harmon's Sweet Apricot Teriyaki Glaze
Rice
Sprinkle seasoning on chicken breasts. Cook or grill chicken. Dip chicken bites in glaze or pour over chicken. Serve with rice.
*Also good when you poor the glaze over the rice
Showing posts with label Grill. Show all posts
Showing posts with label Grill. Show all posts
Friday, July 13, 2012
Mom's Chicken & Steak Marinade
2 Parts 7Up or Sprite
1 Part Soy Sauce
2 or 3 Pressed Garlic Cloves
Pepper
Oil (optional)
Mix together, add meat, let sit over night.
Place meat on hot grill, discard marinade, grill meat until done.
1 Part Soy Sauce
2 or 3 Pressed Garlic Cloves
Pepper
Oil (optional)
Mix together, add meat, let sit over night.
Place meat on hot grill, discard marinade, grill meat until done.
Crock Pot or Grill BBQ Chicken
4-6 pieces boneless skinless chicken breasts
1 bottle BBQ sauce
1/4 c vinegar
1/4 c brown sugar
Thaw and cook on BBQ.
For Crockpot:
mix BBQ sauce with all ingredients, place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours
1 bottle BBQ sauce
1/4 c vinegar
1/4 c brown sugar
Thaw and cook on BBQ.
For Crockpot:
mix BBQ sauce with all ingredients, place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours
Friday, June 8, 2012
Marinated Grilled Shrimp
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
from Allrecipes.com
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
from Allrecipes.com
Lime and Coconut Chicken
2 lbs boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
1 small fresh hot chili, such as Thai or Serrano, minced (optional)
1/4 cup chopped fresh cilantro - optional
Fresh limes, cut into wedges - optional
Mix all remaining ingredients except chicken, fresh cilantro and limes.
Place chicken in a large bowl or ziploc bag. Cover with marinade - setting some aside for later.
Chill in the refrigerator for up to two hours.
Once you are ready to cook the chicken, remove each breast from the marinade.
Pace chicken breasts on BBQ grill. Cook chicken till no longer pink
Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.
*we liked pouring some of the sauce over our rice as well
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne
1 small fresh hot chili, such as Thai or Serrano, minced (optional)
1/4 cup chopped fresh cilantro - optional
Fresh limes, cut into wedges - optional
Mix all remaining ingredients except chicken, fresh cilantro and limes.
Place chicken in a large bowl or ziploc bag. Cover with marinade - setting some aside for later.
Chill in the refrigerator for up to two hours.
Once you are ready to cook the chicken, remove each breast from the marinade.
Pace chicken breasts on BBQ grill. Cook chicken till no longer pink
Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.
*we liked pouring some of the sauce over our rice as well
Friday, July 8, 2011
Grilled Teriyaki Chicken
6 boneless, skinless chicken breasts
6 ounces (3/4 cup) pineapple juice
1/2 cup reduced-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1/4 cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder
Fresh pineapple, for grilling
Hot rice, for serving
In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.
Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side. Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.
Baked Brown Rice
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)
Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.
6 ounces (3/4 cup) pineapple juice
1/2 cup reduced-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1/4 cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder
Fresh pineapple, for grilling
Hot rice, for serving
In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.
Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side. Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.
Baked Brown Rice
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)
Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.
Friday, May 13, 2011
Jamie Oliver's Cracking Burger
serves 6
36 saltine crackers
8 sprigs of fresh parsley
2 heaped teaspoons Dijon mustard
1 pound quality ground beef
1 large egg, preferably free-range or organic
sea salt and freshly ground pepper
olive oil
1 romaine lettuce
tomatoes
6 burger buns
To make your burger
smash crackers until fine (I put them in a ziploc and crushed with a bowl) and put them in a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4 in. thick. Drizzle the burgers with oil, put on a plate, cover and place in refrigerator until needed (to help firm them up).
To cook your burger
Preheat a large grill pan or frying pan for about 4 minutes on high heat. Turn the heat down to medium. Place the burgers on the pan and use a turner to lightly press down on them. Cook them to your liking for 5-8 minutes on each side.
36 saltine crackers
8 sprigs of fresh parsley
2 heaped teaspoons Dijon mustard
1 pound quality ground beef
1 large egg, preferably free-range or organic
sea salt and freshly ground pepper
olive oil
1 romaine lettuce
tomatoes
6 burger buns
To make your burger
smash crackers until fine (I put them in a ziploc and crushed with a bowl) and put them in a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4 in. thick. Drizzle the burgers with oil, put on a plate, cover and place in refrigerator until needed (to help firm them up).
To cook your burger
Preheat a large grill pan or frying pan for about 4 minutes on high heat. Turn the heat down to medium. Place the burgers on the pan and use a turner to lightly press down on them. Cook them to your liking for 5-8 minutes on each side.
Friday, August 13, 2010
Shish Kabobs
Marinade:
1/3 c soy sauce
1/2 c olive oil
1/3 c fresh lemon or lime juice
1/4 c Worcestershire
1 ½ Tb garlic powder
3 Tb dried basil
1 ½ Tb dried parsley
1 tsp white pepper
1/4 tsp Tabasco
Mix in blender, marinate steak for 8 hours or overnight.
1/3 c soy sauce
1/2 c olive oil
1/3 c fresh lemon or lime juice
1/4 c Worcestershire
1 ½ Tb garlic powder
3 Tb dried basil
1 ½ Tb dried parsley
1 tsp white pepper
1/4 tsp Tabasco
Mix in blender, marinate steak for 8 hours or overnight.
Wednesday, June 11, 2008
Mar-a-Lago Turkey Burger
Recipe courtesy of Jeff O'Neill
From the show Oprah's Top Picks for Summer
Serves 6
INGREDIENTS
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with your favorite toasted bread, pita or hamburger roll.
From the show Oprah's Top Picks for Summer
Serves 6
INGREDIENTS
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes. Serve with your favorite toasted bread, pita or hamburger roll.
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