Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts

Monday, August 1, 2016

Chicken Thighs with Ginger-Sesame Glaze

I like to cook with chicken thighs once in a while as a change of pace from chicken breasts. And they work wonderfully with Asian-inspired flavors such as this treatment. The chicken marinates all day in a soy/gingery mixture and then cooks quickly on the grill. If you don't have a grill, you can easily bake the chicken (see Teriyaki chicken) or cook on a grill pan, about 5 minutes each side.

Combine with rice pilaf (or even plain rice!) and a green vegetable, and you have a winner of a dinner. (And it's a chicken dinner!)

Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Chicken Thighs with Ginger-Sesame Glaze

1/2 cup thinly sliced green onions
3 tablespoons dark brown sugar
2 1/2 tablespoons lower-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon minced fresh garlic
2 teaspoons toasted sesame seeds
1 teaspoon grated peeled fresh ginger
1 teaspoon chili garlic sauce
8 skinless, boneless chicken thighs (about 1 1/2 pounds)

In a 1-cup measuring cup, combine brown sugar, soy sauce, sesame oil, garlic, ginger, chili garlic sauce. Whisk to combine. Stir in 1 tsp. sesame seeds and 1/4 cup green onions. Place chicken in a 11x7 baking dish (or similar) and pour marinade over. Let chicken marinate for at least one hour or up to all day, in the refrigerator.

Heat a gas grill to medium heat. Add chicken; cook over indirect heat for 15-20 minutes, flipping twice. Meanwhile, transfer marinade to a small saucepan and bring to boil; cook and stir for one minute.

Transfer chicken to a platter; drizzle with reduced marinade and top with remaining sesame seeds and onions. Serves 4.

Recipe Source: Adapted from Cooking Light

Tuesday, May 31, 2016

Perfect St. Louis or Baby Back Ribs

It's grilling season! We love grilling practically year round, which is saying something for Minnesota, but now that summer is officially here (Memorial Day is the official start in our neck of the woods)we can really put that grill to use. My family LOVES ribs. And while I've always made the boneless country-style ribs in the crock pot, there are members of my clan who love their baby back ribs. I've tried a few ways to make these, and this is my favorite. Ribs are cooked for many hours at a low heat in the oven, and then finished on the grill for that nice crunchy texture.

They practically fall off the bone. Delicious. The secret for both texture and flavor is that the ribs sit on a "shelf" of onions - water below helps steam the meat but the meat doesn't sit in the liquid. The only hard part about this recipe is enduring the tantalizing aroma from the oven and knowing you have to wait several hours to eat!

If it's pouring rain, or you want ribs in the middle of a snow storm, don't worry. You can also finish these in the oven. Either way, they are absolutely scrumptious.

Get more great ideas at Full Plate, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Foodie Friday.

Perfect St. Louis or Baby Back Ribs

2 racks baby back ribs (or St. Louis style ribs)
Garlic powder
Barbecue sauce
3-4 onions, peeled
2 teaspoons liquid smoke
1/2 cup beer or water

Season both sides of ribs liberally with salt, pepper, garlic and paprika; set aside.

Slice onions into 1/2" rings and place them in the bottom of a large roasting pan (or two smaller ones – use whatever you need so that the ribs can cook in a single layer). This is to create a layer that will keep the ribs elevated so that they’re never sitting in liquid.

Pour just enough beer or water into the pan to cover the bottom. Add liquid smoke to the beer.

Arrange rib racks in a single layer on top of onion slices. Cover pan tightly with two layers of aluminum foil. Bake at 300 degrees for 4 hours. Remove ribs from oven and uncover.

Brush ribs with barbecue sauce and place on a heated grill. Grill over indirect heat for 15-20 minutes until meat shreds from the bones easily and the outside texture is crispy to your liking. (Alternatively, return the ribs to the oven for 15-20 minutes after covering with sauce.)

Recipe Source: Methods adapted from South Your Mouth and Jenny Can Cook

Monday, August 3, 2015

Grilled Brown Sugar Chili Pork Tenderloin

In my opinion, there can never be too many options for preparing pork tenderloin. It's one of my favorite cuts of meat, because it's tender, flavorful, and does well on the grill, in the oven, or in the crockpot.

This version employs a simple rub, with ingredients already in your spice cabinet, to liven up the meat before placing it on the grill. The result is a delicious, melt in your mouth entree! Any leftovers would be divine on a sandwich the next day, too! (We didn't have leftovers, unfortunately.) Pair this with some potatoes and a salad (or cauli and brussels!), and you have a wonderful meal that's quick and easy.

Find more great ideas at Inspire Me, Tasty Tuesday, Create Link Inspire, What's Cooking.

Grilled Brown Sugar Chili Pork Tenderloin

1 Tbsp. chili powder
1 Tbsp. brown sugar
1 tsp. smoked paprika
1/8 tsp. cinnamon
1 pork tenderloin

In a small bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.

Rinse and dry off the pork tenderloin. Rub half of seasoning mixture onto the top, then flip the pork tenderloin over and rub the rest onto the bottom of the pork. Place tenderloin on a grill heated to medium heat. Cook for 20 minutes, turning once after 10 minutes. Let rest for 5 minutes before slicing. (The internal temperature of pork should reach 155 degrees.) Slice and serve immediately. Serves 3.

Monday, September 2, 2013

BBQ Chicken (or Shrimp!) and Grilled Pineapple Quesadillas

I love quesadillas - these veggie and black bean ones are one of my favorite, and I'm also very fond of chicken, bacon and avocado, but now they have to contend with these...what a cool combination of flavors this is! BBQ chicken (or shrimp!) with sweet grilled pineapple and a little kick of jalapeno...all encased in melty cheese and a crispy tortilla. These have already become a staple at my house, and I hope you enjoy them, too!

As the title implies, you can use chicken or shrimp - I've used both and loved them both equally.

Place the pineapple and jalapeno slices in a grill pan

and cook them over medium high heat until warm and fragrant, about 3-4 minutes. (Make sure you turn them once!)

Remove the pineapple and peppers to a plate; cut the pineapple into chunks and reduce the heat on the stove to medium low. Place one tortilla in the grill pan and sprinkle cheese on half of the tortilla. Top with the chicken,

then drizzle with the barbecue sauce and top with jalapeno slices,

then pineapple,

and sprinkle with another 1/4 cup cheese.

Fold down the top of the tortilla to cover the filling, and when the bottom layer of cheese is melted, flip the quesadilla over.

Press down on the tortilla with a spatula to help it all stick together, then cook for an additional 2-3 minutes or until the second layer of cheese is all melted. Slice into thirds to serve.

One year ago: Chipotle Crab Dip
Two years ago: Sloppy Joes
Three years ago: Cream Cheese Brownies
Four years ago: Orange Rice Medley

Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All My Bloggy Friends, Hearth and Soul, Cast Party, What's Cooking.

BBQ Chicken and Grilled Pineapple Quesadillas

4 burrito-size (10 inches) flour tortillas
2 cups colby jack or Mexican-style shredded cheese
1 cup cooked, shredded chicken
2 jalapeno peppers, seeded and sliced
4 pineapple rings (fresh or canned)
6 Tbsp. barbecue sauce

In a grill pan over medium high heat, grill the pineapple slices and jalapeno slices until warmed through and fragrant, about 3-4 minutes. Remove the pineapple and peppers to a plate. Cut the pineapple into chunks.

Reduce heat to medium low, and place one tortilla in the grill pan. Sprinkle 1/4 cup cheese over half the tortilla, then layer with 1/4 cup chicken, 1 slice pineapple (cut into chunks), and 1/2 of one jalapeno pepper. Drizzle 1 1/2 tablespoons of barbecue sauce over the chicken mixture, then top with another 1/4 cup cheese.

Fold the top half of the tortilla over the filling ingredients and press down with a spatula. When the bottom layer of cheese is melted, carefully flip the quesadilla over and press down with the spatula. Cook an additional 2-3 minutes or until all the cheese is melted. Repeat with the remaining ingredients to make additional quesadillas.

Cut into three sections to serve. Serves 4-6.

Monday, June 25, 2012

Black Bean and Veggie Quesadillas

I started making these a few years ago after having them at a local restaurant. They're incredibly versatile, because you can use whatever veggies you like or have on hand! I especially love the combination of zucchini and mushrooms with black beans, but red pepper, onion, or your favorite grilled veggies are great additions. These quesadillas also freeze well - if you can't use all 4, freeze them for a quick lunch later.

I start by chopping the zucchini and then seasoning them with a garlic blend. If you don't have a favorite garlic blend, just use some garlic salt, or salt and pepper, or whatever seasoning you like and have on hand.

Heat your grill pan over medium high heat, then toss in the zucchini and cook them, stirring once in a while, until they're tender and have those delicious grill marks.

Now add in the sliced mushrooms

and cook and stir until the mushrooms are tender, about 3 minutes. Remove the vegetables to a bowl. Now you can wipe out the skillet you just used, and return the pan to the heat - reduce the heat to medium. Place a tortilla in the skillet and top with a handful of cheese on one half.

Add the zucchini and mushrooms,

then spoon on some black beans.

Top with another handful of cheese.

Now flip the "blank" side over on top of the cheese

and press down lightly to help seal it. Then carefully turn it over

and cook on this side for 2 minutes or until the cheese is completely melted. Repeat with remaining tortillas and serve with salsa and your favorite fixings.

One year ago: Crispy Orange Beef
Two years ago: Banana Sherbet
Three years ago: Peanut Butter Banana Cream Pie

Get more great ideas at Mangia Monday, Menu Monday, My Meatless Mondays, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in Your Mouth Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Food Wednesday, Whatcha Whipped Up Wednesday.

Black Bean and Veggie Quesadillas

1 medium zucchini, cut into quarters lengthwise then sliced crosswise
1 tsp. garlic - herb seasoning blend
1 cup sliced mushrooms
1 cup black beans (if from a can, rinsed and drained)
4 whole wheat tortillas
2 cups shredded Mexican cheese blend

Season the zucchini with the garlic-herb seasoning. Heat a grill pan to medium high heat, and add the zucchini. Cook for 3-4 minutes, stirring occasionally, until zucchini is almost tender. Add the sliced mushrooms and cook for an additional 2 minutes. Remove the vegetables to a bowl.

Wipe out the grill pan and return it to the heat; reduce heat to medium. Place a tortilla in the pan and place a few tablespoons of cheese on one half. Add about 1/4 cup of black beans and about 1/2 cup of vegetables on top of the cheese, and cover with another few tablespoons of cheese.

Fold the blank half of the tortilla over the filling and press it down lightly with a spatula to help it seal. Carefully turn over the quesadilla and cook on this side for about 2 minutes or until the cheese is melted. Repeat with the remaining tortillas.

Leftover quesadillas can be wrapped in foil and frozen, then reheated in a toaster oven or microwave. Serves 4.

Wednesday, August 10, 2011

Marinated London Broil

Today, we're traveling back in time to a recipe from two summers ago. This is such a great grilling recipe that I wanted to bring it up to the front - plus, it's fun to go back and revisit old favorites to give them a little more "airtime."

This delicious and inexpensive cut of beef sits in a savory marinade overnight, so plan ahead. The marinade flavors the meat beautifully and the short grilling time means you can have supper on the table quickly. (Any leftovers make delicious sandwiches too!)

This is a recipe repeat. If you want a complete step by step, visit the original post.

Find more ideas at Cast Party Wednesday, Foodie Wednesday, These Chicks Cooked, Made it on Monday, What's on your plate?, Real Food Wednesday, What's Cooking Wednesday, It's a Keeper, Full Plate Thursday, Turning the table Thursday, Recipe Swap Thursday, Pennywise Platter, Let's Do Brunch.

Marinated London Broil

3 Tbsp. soy sauce
2 Tbsp. brown sugar
2 Tbsp. dijon mustard
2 Tbsp. Oriental sesame oil
1 small onion, chopped
2 large cloves garlic, minced
1 tsp. chopped, pared fresh ginger
1/4 tsp. pepper
1 round steak for London Broil (2 pounds)

Combine the soy sauce, sugar, mustard, oil, onion, ginger, garlic and pepper in a blender. Whirl until combined. Place steak in a shallow baking dish or other container that you can cover. Pour marinade over steak and refrigerate for at least three hours or overnight.

Grill or broil steak for 6-7 minutes each side for rare. Let stand 5 minutes before slicing. Serves 6.

Tuesday, July 20, 2010

Spicy Grilled Pork Tenderloin

Don't let the title scare you - this pork doesn't taste spicy hot - but it does have a lot of spices!

Start by combining all the spices in a small bowl. First, the brown sugar, salt, thyme, onion powder, garlic powder and ground mustard,

then the cumin and oregano,

allspice and pepper. Stir it up well to blend. Place the pork in a shallow dish and then rub the spice mixture over the pork.

Cover the meat and refrigerate for 8 hours or overnight. When ready to grill, first make the sauce; in a small bowl, combine the brown sugar, cinnamon, chili powder

and cola. (it's ok to use diet coke!)

Grill the pork, covered, over indirect heat for 25 minutes or until a meat thermometer reads 160. Baste occasionally with the sauce. Let stand 5 minutes before slicing.

Get more great ideas at This Week's Cravings, Tempt my Tummy Tuesday, Tasty Tuesday and Tuesday at the Table.

Spicy Grilled Pork Tenderloin

2 Tbsp. brown sugar
3/4 tsp. salt
3/4 tsp. dried thyme
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. cumin
1/4 tsp. dried oregano
1/4 tsp. allspice
1/4 tsp. pepper
1 pork tenderloin (1 pound)

1/2 cup cola
1 Tbsp. brown sugar
1/4 tsp. cinnamon
1/4 tsp. chili powder

Combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight.

In a small bowl, combine the sauce ingredients. Grill pork, covered, over indirect medium-hot heat for 25 minutes or until internal temperature reaches 160, basting occasionally with the sauce. Let stand 5 minutes before slicing. Serves 4

Monday, September 14, 2009

Asian Grilled Green Beans

Do you need a new treatment for green beans? This flavorful Asian-inspired dish will really sock it to your tastebuds. And it can grill right alongside your favorite meat. Surely, there are a few grilling days left this fall!

To make the sauce, combine the brown sugar, sesame oil, soy sauce, garlic and red pepper flakes in a small bowl.

Whisk well to combine.

Then toss the beans, onion and mushrooms in a large bowl.

Pour the sauce over and stir the vegetables well to evenly coat them.

The beans are going to go in foil packets – to make them, tear a large piece of foil and then fold it over to make it double strength. Put half of the vegetables on one piece of foil,

and the other half on the other piece.

Fold the corners up.

Seal them tightly.

Grill the beans about 18-20 minutes or until they’re tender. Be careful when you open the packets as there will be lots of steam!

Get more great ideas at Mouthwatering Mondays, Tuesdays at the Table, Tasty Tuesday, Tempt my Tummy Tuesday and Cultural Connections.

Asian Grilled Green Beans

1 Tbsp. brown sugar
1 Tbsp. sesame oil
1 Tbsp. soy sauce
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
1 1/2 pounds fresh green beans, trimmed
1 medium red onion, halved and thinly sliced
8 medium fresh mushrooms, quartered, or 1 1/2 cups sliced mushrooms

In a small bowl, combine sugar, oil, soy sauce, garlic and red pepper flakes. Whisk well to combine. In a large bowl, combine the beans, onions and mushrooms. Pour the sauce over the vegetables and stir well to coat.

Place half of the vegetables on a double thickness of heavy duty foil (about 18 inches square), fold foil around vegetables and seal tightly. Repeat with other half of vegetables.

Grill, covered, for 18-20 minutes or until beans are tender. Open packages carefully to let steam escape.

Monday, August 17, 2009

Honey-Garlic Pork Chops

When I first started cooking in earnest (just before getting married 10 years ago) this was one of the first recipes I tried. This recipe is courtesy of the pork producers and I can see why they would give out this recipe: you will want to buy more and more pork so you can keep making this! I served it for my family that summer and my parents immediately declared it their "summer specialty" and made it for all their guests that summer.

It's tasty, easy, and quick - it only takes a few minutes to throw together the marinade, and then you're done until it's grilling time.

I measure the marinade into a glass measuring cup - that way there's only one dirty dish!

Combine the lemon juice and soy sauce.

Then add the honey. If you do it in this order, the honey won't stick!

Next add the minced garlic, and stir well to mix all the ingredients. Place the pork chops in a large zip top plastic bag, and pour the marinade over the chops. Seal the bag, and then shake it up to make sure the chops are covered with the marinade.

Place the bag in the refrigerator and let the meat marinate for 4-24 hours.

Grill the pork chops for 12-15 minutes, turning once. (You could also broil them.)

Get more great recipes at This Week's Cravings, Mouthwatering Monday, Tempt my Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table and Simple Saturdays.

Honey-Garlic Pork Chops

4 boneless center cut pork chops
1/4 cup lemon juice
2 Tbsp. soy sauce
1/4 cup honey
3 garlic cloves, minced

Combine the lemon juice, soy sauce, honey and garlic in a small measuring cup. Place the pork chops in a large zip top plastic bag. Stir the marinade well and then pour it over the chops in the bag. Marinate in the refrigerator for 4-24 hours. Grill for 12-15 minutes, turning once.

Wednesday, July 22, 2009

Chicken Fajitas

I love fajitas. I was so excited when I found this marinade for the chicken that is absolutely delicious, has a little kick, and uses ingredients that I always have on hand!

Combine all the marinade ingredients in a small bowl.

Then spread over chicken to coat completely. I did this in a tupperware dish since I was short on time (I was actually grilling the chicken within MINUTES of marinating it - not recommended!), but I think it would work best to use a plastic bag so the marinade coats both sides of the chicken. Let the chicken marinate for at least a couple hours, in the refrigerator.

These fajitas can be made on the grill, or using a pan on the stove if it's not grilling weather. In this case we were grilling.

The next step is to slice up the peppers and onions. I used red, green and orange peppers this time - but any color combination works. I placed these in a grill basket for grilling.

If you don't have a basket or wok for grilling vegetables, you can put the peppers and onions in a foil packet. Simply use a doubled-up piece of foil, place vegetables in the middle, and bring the corners together to seal. You can place this directly on the grill. The vegetables won't get grill marks but they will get hot and softened. Another options is to place halved peppers and onions directly on the grill grates, and then slice them after grilling.

Place the chicken on the grill over medium heat and cook for 6-8 minutes per side until juices run clear. Grill the vegetables until they are tender, 10-15 minutes.

Slice up the chicken and place in a serving dish.

Put the vegetables in a separate dish.

Warm the tortillas in the microwave for about 30 seconds for a stack of 6-8. Serve with cheese, salsa, sour cream, or your favorite fajita fixings!

Get more healthy and good food ideas at Healthy Helpings and Overwhelmed with Joy's Favorite Ingredient Friday, healthy eating edition!

Chicken Fajitas

1 clove garlic, minced
1 1/2 tsp. seasoned salt
1 1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. crushed red pepper
1 Tbsp. olive oil
2 Tbsp. lime juice

2 pounds skinless, boneless chicken breast
3-4 bell peppers, sliced
2 medium onions, sliced
Flour tortillas
Shredded Mexican cheese
Sour Cream

Combine all marinade ingredients in a small bowl. Place chicken in a large resealable plastic bag; add marinade and toss to coat well. Refrigerate for at least three hours.

Prepare grill for grilling over medium heat.

Place peppers and onions in a grill basket or foil packet. Grill chicken for 6-8 minutes per side or until juices run clear. Grill vegetables for 10-15 minutes until tender.

Warm tortillas in microwave for 30 seconds. Serve sliced chicken and vegetables with tortillas, cheese, salsa and sour cream.
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