Tag Archives: grilling

Tay’s Cuban Chicken and Sweet Potatoes

cubanlimeorangejuicechickenwithsweetpotatoes

Chicken Marinade:
3T Lime Juice (100% / Fridge kind)
1/4c Orange Juice (100% / Pulp Free)
2T White Wine VINEGAR
1T Fresh Garlic, minced
2 Dried Bay Leaves
1T Dried Oregano
1/2tsp Sea Salt
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Onion Powder
1/2tsp Cumin
1/4tsp Mint
1/4tsp Pepper

1-2tsp Organic Cold Pressed Coconut Oil
1 (2c) Sweet Potato (See Directions BEFORE start!)

1/2 pkg. Frozen Peppers and Onions Mix
1tsp Jalapeno, deseed, minced

Marinade Chicken 4 hours. Drain excess juices.
MICROWAVE Sweet Potato (AS WHOLE, Stab few times with Knife), covered, for about 2-3minutes. Cube 2c worth of Potatoes.
Heat Skillet with Coconut Oil. Fry Potatoes. SET ASIDE, covered.
In same pan, add in a smidge more of Coconut Oil. Cook Chicken and Peppers. COOK DOWN JUICES! Then, add back in potatoes and Jalapenos. Cover. Cook about 5 more minutes.
I served with side of Leftover Cheesy Jalapeno Baconed Beans.
Also, can be served with Instant Rice COOKED IN BROTH!

MAKE THIS VEGETARIAN by cooking with just Vegis! Pumpkin, Peppers, Onions, Zucchini, endless options! Serve up just the Chicken on the Grill. Eat Alone. On Tacos. Etc.
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Chicken by the Bay (Grilled Old Bay Bone In Chicken)

oldbaygrilledchicken
Chicken Marinade
(UP TO 4 hours):
Few Splashes of White Vinegar
GOOD Sprinkle McCormick’s Montreal Seasoning

Sauce:
3T Butter
1tsp Old Bay Seasoning, or to taste
1/2 -1tsp Garlic Powder

Marinade BONE IN Chicken. GRILL IS BEST! Grill. Toss with Sauce. Eat.
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Jamaican Jerk Chicken & Peppers, Onions served with Coconut Sweet Potato & Black Beans Rice

jamaicanjerkchickencoconutsweetpotatorice
Marinade:
1tsp packed Brown Sugar, or more to taste
1tsp – 1/2T each: Coriander, Pepper, Onion Powder, Garlic Powder
1.5T McCormick Jamaican Jerk Season
1/4tsp Ginger Powder
1/4c Soy Sauce
2 dried Bay Leaves

coconutsweetpotatoblackbeansrice1
Rice:
1c mashed Sweet Potato, (Boiled, mashed)*
1/3c canned UNSWEETENED Coconut Milk
1/4tsp Curry
1/2 can Black Beans, drained well
1tsp Dried Cilantro

2c Instant Rice
2c Chicken Broth (Or Water + Broth Cube, crushed)

Vegis: 1 Frozen Bag Bell Peppers and Onions (Or 1-2 Red Pepper, 1-2 Green Pepper, Onion)

Marinade Chicken about 6-8 hours. Butter Flavor Cooking Spray baking dish. Lay in Vegis. Lay Chicken over Vegis. Bake, covered.
Prep Rice: Boil Rice in Broth. Add Black Beans. Boil and Mash Sweet Potato, mixing in Curry, Cilantro, Coconut Milk. Mix into Cooked Rice and Beans.
Serve Chicken and Vegis with side of Rice.
*You can used cooked DICED Sweet Potatoes in Rice.
CAN ALSO Marinade Chicken and Grill! Great many ways!
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Adobo Grilled Chicken and Vegis with Cilantro Lime Rice

We’ve made Adobo Pork Loin over Coconut Rice (With other options on Post). But, this is using same idea, but, with Grilled Vegis and Cilantro Rice. Great Combo of Flavors!
MARINADE is also great for Legs/Bone-In Breasts/Thighs, too!
Eat Adobo Chicken Alone. With Vegi Mix, or with Vegi Mix+Rice, or on Tacos (With Refried Bean Mix, below, is AMAZING!).

adobochicken
Chicken Marinade (About 5-6 hours):
Chicken Breasts, thawed
1/2c Soy Sauce
1/2c Rice Vinegar
4 large Dried Bay Leaves
1T Garlic Powder
1tsp Coriander
1T Dried Chives
1/2tsp Pepper
1/2tsp Red Pepper Flakes

grilledvegis
Grilled Vegis:
Green Pepper(s), sliced
Red Pepper(s), sliced
Onion, sliced
Mushrooms, sliced
(I believe I also added 1 large Garlic Clove, minced)
Little Drizzle of Extra Virgin Olive Oil
Good Shake(s) Dried Oregano

cilantrolimerice
Cilantro Lime Rice:

Instant Rice + Water it calls for
Pinch of Sea Salt
Splash of Lime (Or Lemon)
Few shakes of Dried Cilantro

Place Chicken in Ziploc Bag or Bowl. Marinade 6 hours. BEST ON CHARCOAL GRILL!!!
Vegis- I wrap, well, in Foil. Grill. (((GRILL TIPS BELOW)))
I microwave Rice with Pinch of Sea Salt. Once done, add a Little Splash of Lime and then a few Shakes of Cilantro. Toss. Cover.
Eat Chicken on top of Vegis with few Spoons of Rice.

Or Optional to Make Adobo Tacos:
adobochickentaco– Adobo Chicken, A LITTLE Rice, Vegis, Shredd. Cheese (I used Italian 6 Cheese), Sour Cream (Optional)
ALSO, AMAZING on Tacos with just Adobo Chicken, Shredded Mild Cheddar Cheese, and Our Beans (Refried Beans + 1 can Basil Oregano Tomatoes + Black Beans, drained, 1/2 small Onion- Mix well.)

Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
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Tay’s Thai Buffalos (Quick Easy Sweet and Spicy Sauce – Chicken Legs, Chicken Breasts, Dipping Sauce, etc.)

thaibuffalosauce
A GREAT Wing/Leg Sauce! Cooked Chicken Sauce. Or Dipping Sauce… Endless Options, for this EASY TO MAKE Recipe.

Optional Chicken Marinade (1-4 hours- Optional! I’ve also done Brush White Vinegar + Good Sprinkle McCormick’s Steak Seasoning-Marinade 1hr.):
1/2c Coconut Milk
1tsp TO 1T Lemon Juice (Fridge Concentrate Kind)
1/4tsp Red Pepper Flakes
1/8tsp Sea Salt (Or to desire)

– TAY’s Thai Buffalo Sauce (Just equal parts of 2 ingredients!):
1/4c Louisiana Hot Sauce (Store Brand!)
1/4c Sweet Thai Chili Sauce

Marinading is optional. Depends on my laziness. Tastes great both ways.
– Cook Wings (Best on Charcoal Grill). Toss with Sauce.
Easy Breezy: NO MARINADING! Boil Chicken (With ONLY enough water to cook it). Once done, drain well. Pour Sauce over.
– Cut up Chicken, Cook in Skillet, Top with Sauce. Eat! Alone. over Rice, or Vegis.
– Use as dipping sauce for Moz. Sticks, Wings, Egg Rolls, etc.
EAT!
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Smokedy Smoked Smoke Fish

smokedfish
TWO Recipes! Both offering Different Flavors, yet pretty equally Delicious! MANY ways to eat these- Ideas below!

* Smoke Recipe #1 Trailer Trash’s Catch on the Smoke
(Spicy-Mild to the tTt, tho!)

2lb Fish (We used Tilapia)
1/2c Honey
Brine (2hours):
1c Sugar
1/2c Sea Salt (Use Sea Salt)
4c Water
Season:
1T Sea Salt
1T Pepper
1.5tsp Cayenne Powder (Or Cajun, or half half)

Brine for 2 hours. Pat dry with paper towels. Extra Virgin Olive Oil foiled trays. Lay on Fish. Spread with thin layer of Honey, on top of each fish. Season well with Season Mix. DO THAT BEFORE SMOKING! Rest of Smoker/Other instructions Below!


* Smoke Recipe #2 Tay’s Catch on the Smoke

2lb Fish (We used Tilapia)
Marinade:

1c Soy Sauce
1T Sesame Oil
1T Wasabi Paste
1/2tsp Pepper
1/2tsp Garlic Powder
1tsp Sea Salt
1/2tsp Brown Sugar, or more (Optional- I skipped! And, used Glaze.)

Glaze (Last 30minutes):
1/2c Orange Marmalade
1/4tsp Orange Peel
1/4tsp Ginger
1tsp Lemon Juice

Marinade Fish. Pat Dry. Smoke (More instructions Below). Last 30 minutes of smoking, apply good amount of glaze to tops of fish. (Glaze Optional. Can skip and add Brown Sugar to Marinade. Candied Fish uses a good amount of Brown Sugar and Maple Syrup/Molasses. Try 1/4c each. Optional, to up Sea Salt.)

Smoker/Other Instructions:
Marinade/Brine Fish 2hrs. We used Charcoal Smoker with Hickory Chips for smoking. We did add water to the water compartment, in the smoker.
Heat smoker to 200-225. Add in chips when temp gets pretty close (I also throw a few on charcoal).
Cover Smoker’s grate shelves with Foil. Brush Extra Virgin Olive Oil onto the foil.
Once done marinading, pat dry fish with paper towels. Once smoker is heated to Temp… Place fish onto foil, rub to get the bottoms covered with Extra Virgin Olive Oil. (Recipe #1– Add Honey and Seasons before smoking)
Smoke 2 hours, til flakes. I think 2hrs at 200-225 is key. (Glaze Recipe (#2): Glob on glaze last 30 minutes of smoking)
To make a More Jerky type for GREAT Snacking… Add to a Dehydrator for a few hours, AFTER smoking!  Store in container in fridge.
BEST FLAVOR is AFTER it SITS for TWO DAY!!!
If freezing: Allow to set, stored, in fridge for 3days, THEN FREEZE.

***Ideas for Smoked Fish***:
– Quick Snack Bites
– Serve over Rice and Vegis as meal.
– Serve some (A LITTLE goes a LONG way) on Soft Shell with: Miracle Whip, Cherry Tomatoes (Halved/Quartered), Shredded Moz. Cheese, Grated Parmesan Cheese (Store shelf kind)– I melt Moz. Cheese.
– SERVE AS APPETIZER:
– On Crackers (I like Unsalted Saltines, any work)
– On toothpick- Fish Chunk, Cherry Tomato (Quartered/Halved- ROLL IN Grated Parmesan Cheese!), then THIN slice of Mozzarella Cheese.
smokedfishappetizer
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Tay’s Wasabi Orange Legs

wasabiorangelegs1

Marinade (For About 7 legs):
About 1/2c White Vinegar
About 1T McCormick’s Montreal Steak Seasoning

Now, I eyeball it. I give a good shake of the Montreal to EACH SIDE of Chicken. I throw into a ziploc bag and add in an eyeball amount of vinegar. I mix around. Marinade about 1.5 hours.
CHARCOAL GRILL IS BEST!!! Grill/Cook them suckers. Toss Chicken with Sauce BELOW. Eat!

Tay’s Wasabi Orange Sauce:
1/2c Orange Marmalade
2T Soy Sauce
1/2tsp Sesame Seed Oil
1tsp Wasabi PASTE
1/4tsp McCormick’s Dried Orange Peel
1/4tsp Ginger
1/4tsp Garlic Powder
1/8tsp Sea Salt

PREMAKE Sauce about 1 hr prior. Set aside (I did in room temp.).

wasabiorangelegs2

Notes: ABOVE WAS SERVED WITH SWEET POTATOES STUFFED WITH CHIPOTLE BLACK BEANS. Sauce can be used for Legs, Wings, Breasts, Sauteed Vegis, even to Cook and throw into Egg Rolls with a Slaw: Sliced Radishes, Onions, Cucumber mixed with a little Sour Cream.
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tTt’s Trailer Trash Legs (BEST Buffalo Chicken)

buffalolegs

Leg Marinade (For about 7 legs):
About 1/2c White Vinegar
About 1T McCormick’s Montreal Steak Seasoning

Now, I eyeball it. I give a good shake of the Montreal to EACH SIDE of Chicken. I throw into a ziploc bag and add in an eyeball amount of vinegar. I mix around. Marinade about 1.5 hours.
CHARCOAL GRILL IS BEST!!! Grill/Cook them suckers. Mix sauce in large bowl. Toss chicken with Sauce. Eat!

tTt’s Buffalo Sauce (For about 7 legs):
1/3c Buffalo Sauce (I use store brand)
1/3c Louisiana Hot Sauce (I use store brand)

* Notes: Works for Legs, Wings, Chicken Breasts, all other Chicken Types. Vegatarian/Vegan Option: Bake Cauliflower, seasoned with Montreal. Toss with Sauce.
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Mahalo! Hawaiian Coconut Marinaded Chicken Topped with a Delicate Hawaiian Sauce

hawaiiancoconutchickenmarinade
A Spin Off from Our Hawaiian Sliders: Recipe Here … AND… Our Hawaiian Pasta Salad: Recipe Here

Thawed Chicken Breasts

1c Lawry’s Hawaiian Marinade
1/2c canned Unsweetened Coconut Milk

Pineapple Topping/Dipping Sauce:
3-4T Crema Mexicana
1/4c canned Crushed Pineapple (In Juice)
1/4 Paprika
1/8tsp Sea Salt
1/4tsp Lemon Juice (Fridge Concentrate Kind)
1/3T Butter
1/4tsp Red Pepper Flakes

Mix Marinade and Coconut Milk. Add in chicken. Marinade 5-6 hours. Cook however you’d like (Grill, Skillet, Oven- We did Oven. Covered with Foil. Baked 450 for about 35 minutes). Top with WARMED Sauce (I microwaved about 30 seconds).
OTHER OPTIONS BELOW!!!

Notes: Eat this alone. Or, Over rice (Cooked in broth).
OR:
1 Green Pepper. 1 Red Pepper. 1/2 Onion. 1c Zucchini (Sliced/Halved). 1 Garlic Clove, minced… Cut up all. Butter Flavor Cooking Spray Baking Dish. Add in vegis. Top marinaded Chicken over. Bake 450 for 35-45 minutes, covered. Serve with a lil sauce over top. (1c Diced Ham- Added in with vegis- Is Optional… And extra tasty.)
Wanna go an extra mile?!: Marinaded Chicken Above can be breaded, and served topped with sauce. Mix Cornstarch (Or flour) with Coconut Flakes. Dip in beat Eggs. Then back into Cornstarch/Coconut mixture. Fry in Oil, browning each side. Bake in preheated oven, 450, for about 12-15minutes… Til cooked. Top with Sauce. Or use as dipping sauce.
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WASSSSSUP-iggies (Marinaded Pork topped with Wasabi N Raspberry Mushrooms N Onions)

wasabiraspberrypork1

wasabiraspberrypork2a

Pork Marinade (6hours):
2T Soy Sauce
1tsp Sesame Seed Oil
1/8tsp Ginger Powder
1tsp Chinese 5 Spice
1/16tsp Liquid Hickory Smoke

Wasabi Raspberry Sauce:
1/4c Raspberry Preserve (Fresh Raspberries, smashed, may work*)
1/8tsp Mustard Seed
1/4tsp Mustard Powder
1/4tsp Red Wine Vinegar
2tsp TO 1T Prepared Wasabi SAUCE
1/8tsp Turmeric Powder
1/8tsp Paprika
1/8tsp Sea Salt
1T Sour Cream

Mushrooms, sliced
Onions
Garlic Clove, minced
Extra Virgin Olive Oil

Mix Pork Marinade. Brush ALL onto pork chops. Marinade 6 hours.
Mix sauce.
Heat skillet, adding some Extra Virgin Olive Oil or Butter Flavor Cooking Spray. On med.-high heat, once to a sizzle, lay in Chops. Cook about 5 minutes on each side.
In SEPARATE skillet: Sautee Mushrooms, Onions, and Garlic. Mix in Sauce with sauteed vegis, LAST FEW MINUTES. Cook down some.
Lay into Butter Flavor Cooking Sprayed baking dish. Top sauteed vegis over chops. Bake 450 for about 12minutes. Then, fill your belly!
Optional to grill!

wasabiraspberrypork3There was ONE person that slightly liked it better with the glaze brushed on  each side of the chops. And the Mushrooms, Onions, and Garlic, untouched, over the top. So, for that ONE person’s sake, The Directions for that is:
Heat Extra Virgin Olive Oil in skillet. Sear Pork on each side about 5minutes. Sautee Onions, Mushrooms, and Garlic in SEPARATE skillet.
Butter Flavor Cooking Spray Baking Dish. Brush BOTH sides of Pork with Sauce. Lay in baking dish. Top with sauteed vegis. Bake 450 for 12minutes.

Notes: Marinade was enough for 2-3 chops. You can up Wasabi, if like. Tweek to your taste. Endless Options. I was going to use Wasabi Paste, but the store did not have paste, only sauce. So, paste can be used. But use 1/2tsp and work your way up, taste testing!
I have not used fresh raspberries… Not sure how it’ll turn out. Let us know!
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Pestered Porky Shrooms N Maters (Balsamic Pesto Pork w/ Cherry Tomatoes, Mushrooms, & Onions)

balsamicpestoporkwithtomatoesonionsmushrooms1

Pork Chops (I use bone-in. Chicken works. Pork is BEST!)
Cherry Tomatoes, whole
1 pkg. Mushrooms, halved
Onions
Moz. Cheese small cubes (Optional- I skipped)

Marinade:
2.5T Balsamic Vinegar
1T Soy Sauce
3T Pesto
1/4tsp Mustard Powder
1/4tsp Pepper
1/4tsp Sea Salt

Marinade Pork Chops AND Cherry Tomatoes for 6 hours. Be sure to flip now and then (Don’t puncture tomatoes).
Heat skillet. Add a TINY amount of Extra Virgin Olive Oil. Cook Onions and Mushrooms for few minutes. Add in Chops and Tomatoes with about 1T of extra Marinade. Cook til chops are done AND uncover near end to cook down the juices!!!
Serve on plate with a few diced Moz. Cheese Cubes (Optional, I skipped). ON SIDE, serve with Horseradish Sauce.

Horseradish Sauce
(For side!):

4T Sour Cream
1T Prepared Horseradish
1tsp Dried Parsley
1/8tsp Garlic Powder
1/8tsp Mustard Powder
1/8tsp Sea Salt
1tsp Lemon Juice (Store shelf kind)
1tsp Red Wine Vinegar
1tsp Fresh Chives

NOTES: If using Chicken. I would cut into chunks before marinading.
balsamicpestoporkwithtomatoesonionsmushrooms2Cooking in progress:
balsamicpestoporkwithtomatoesonionsmushrooms3OPTIONAL to Grill!
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Delicately Dressed Chicks (Deliciously Amazing Marinaded Chicken w/ Peach N Apple Topping)

applesoymasalamarinadeapplepeachsalsa
Lower Calories Lower Carbohydrates!

Chicken Breasts, thawed (I halve)
A few Cherry Tomatoes, halved (Topping- Optional)

Chicken Marinade (6-8 hours):
3T Soy Sauce
5T Apple Juice
1tsp Sesame Oil
1/4tsp Ginger Powder
1/2tsp Garlic Powder
1/8tsp Red Pepper Flakes
1/4tsp + 1/16tsp McCormick’s Garam Masala Season (DON’T SKIP)

Peachy Apple Topping/Salsa:
1 Apple, cubed small (I leave skin- Beneficial)
1 Peach, cube small (I leave skin- Beneficial)
Few drops of Lemon Juice
1/3c Red Onion, chop small
2T Sour Cream
1/4tsp Curry Powder (DON’T SKIP)

I halve each chicken breast. Marinade 6-8 hours (At LEAST 6hrs.).
No more than 30-40minutes prior to serving, make Topping. Place in fridge til use (Warm at serving, if like). Heat skillet. Cook chicken. Top with topping. A FEW Cherry Tomatoes are optional (I prefer without.).

Peachy Apple Salsa:
peachandapplesalsa
Notes:
You can amp salsa with 1T Raisins, if you’d like.
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Orange you Glad the Hot Chickies are Here?! (Chipotle Orange Chicken)

chipotleorangechickenlettucewrap3

chipotleorangechickenrice
Do what you will with this Orange Sauce Recipe. Use Marinade, then Cook/Grill, toss Sauce with Cooked/Grilled Chicken Legs/Wings/Breasts. Bake with it. Top over Stir Fry Vegis. Many Endless Options. Here’s one of the MANY ways we use this sauce!

Orange Sauce:
5T TO 6T Orange Marmalade (I did 5T)
1/8tsp McCormick’s Dried Orange Peel
2T TO 3T canned Chipotle in Adobo, minced (I did 3T)
1/4tsp Lemon Juice (Store shelf kind)

1/2c Mandarin Oranges (Top for baking)

Chicken Marinade (1 hour):
3T Vinegar
1/2tsp Chili Powder
1/4tsp Paprika
1/4tsp Sea Salt
1/4tsp Garlic Powder
1/8tsp Ginger Powder

Coleslaw Mix (Optional):
1c Coleslaw mix (Just cabbage NOT sauce!)
3T Carrot, grated
2.5T Sour Cream
1/4tsp Lemon Juice (Store shelf kind)
1/4tsp Dried Cilantro

Toppings: Onions (I skipped), Shell-less Honey Roasted Sunflower Seeds

Marinade chicken for 1 hour. Best time to make orange sauce (Be sure to Mince up chipotles WITH sauce), place aside. Cube Chicken. Brown chicken in skillet (No need to cook through).
Butter Flavor Cooking Spray a baking dish. Add chicken. Toss with sauce. Top with mandarin oranges. Bake in preheated oven at 450 for about 15minutes, uncovered. Toss, bake additional 10-15 minutes, or til done. Allow to cool a minute. Give light mix.
While chicken is baking, mix coleslaw mix. Cover and fridge til done.
Top lettuce wrap OR over Rice (Cooked in chicken broth, then few shakes of pepper.), top with a little coleslaw mix, then toppings. Enjoy.

Notes: Coleslaw mix is optional if using rice option (USE IF DOING WRAPS!!! It’s tasty!).  Option to use Lemon Cilantro Rice cooked in Broth.
Optional- Minced celery can be added to coleslaw mix or to chicken while cooking. Skipping coleslaw mix and just topping over rice. Endless options, options, options.
OPTIONAL to Marinade Chicken Breasts. GRILL. Toss with Sauce!!!
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Mmmm Mmmm Chicken N Vegis (Marinaded Chicken w/ Cheesy Potatoes N Vegis)

redwinevinegarchickenmarinadecheesyvegis

Chicken Breasts, thawed

Chicken Marinade:
2T-1/4c Red Wine Vinegar (I did 1/4c)
1T + 1tsp McCormick’s Grill Mates Backyard Brick Oven Season
1/2tsp Garlic Powder
1tsp Hot Chili Oil (EVOO may work)
1/4tsp Sea Salt

Add marinade to ziploc bag. Add chicken. Mix around. Marinade 4-6 hours. Best on charcoal grill!

Cheesy Potatoes and Vegis:
Golden Potatoes, diced (I believe I did 8 smallish)
1/2tsp Extra Virgin Olive Oil (EVOO)
1 tsp Dijon Mustard
1c Ham, cut small
1c Frozen Carrots
1c Frozen Peas
Lil shy of 1c Frozen Corn
About 2c Frozen Broccoli
1/4tsp Sea Salt
1/2tsp Garlic Powder

Few handfuls of Shredded Mild Cheddar Cheese

I microwave potatoes (Whole, covered) for a few minutes. BUTTER FLAVOR COOKING SPRAY pan. Dice potatoes. Lay into pan. Sprinkle with salt and garlic. Dab on mustard. Mix. Top with vegis, then ham. Bake, covered, 450 for 25minutes. Top with cheese. Bake additional 20 minutes, uncovered.
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Devine Chicken N the Cheesin Ranch Taters (Deliciously Marinaded Chicken N Cheesy Ranch Potatoes)

lemongreekchickenwithcheesyranchpotatoes

Chicken Marinade (5-6 hours):
1 Chobani LEMON GREEK Yogurt
1.5T McCormick’s Montreal CHICKEN Season (Or more to taste)
1/8tsp Sea Salt (Or more to taste)

Add marinade to ziploc bag. Add Chicken. place in fridge. Mix around occasionally. Marinade about 4-6hours. (We did almost 6hrs.). Charcoal Grill is best.

Cheesin Ranch Taters:
About 9 Golden Potatoes (Ours were small)
1/4 tsp Lawry’s Seasonal Salt (Optional)
1 Wish Bone Ranch Dressing/Dip Season Packet
1 Onion, chopped
3/4c Queso Con Salsa
3/4c Shredd. Mild Chedd. Cheese

Butter Flavor Cooking Spray baking dish (Or butter). Dice potatoes. Add to pan. Top with Lawrys Seasonal Salt. Mix some. Sprinkle evenly with Ranch Pkt. Spoon over Queso. Sprinkle Shredd. Cheese (Don’t mix). Top with foil. Bake at 450 for 30 minutes. Uncover bake additional 25minutes.
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Bacon Berry Smoothered Chicks (Chicken topped with Balsamic Strawberry and Bacon Glaze) Chicken

balamicstrawberrychicken

Chicken Breasts, thawed

CHICKEN Marinade (4 hours):
2T Soy Sauce
1tsp Sesame Seed Oil
1/2tsp TO 3/4tsp Cumin
1/8tsp Ginger
1tsp Onion Flakes
1/8tsp Sea Salt

Balsamic Bacon & Strawberry Glaze:
1/3T Butter
1c (Plumply filled) Strawberries, sliced
1/8tsp Vanilla (Optional)
1/8tsp TO 1/4tsp Brown Sugar (Optional)
2.5T Balsamic Vinegar
2-3 Bacon Sliced, baked and crumbled

Mix marinade in ziploc bag. Add in desired amount of chicken. (We did “About’ 2lb./3 good sized breasts). Mix around occasionally. Marinade about 4 hours. CHARCOAL GRILL chicken (It’s best that way). Top with Glaze.
Glaze: I bake bacon in foil (450 for 15minutes- No need to preheat). Cool, crumble.
In pan, heat butter. Add in Balsamic Vinegar. Bring to boil for 1 minute, stirring. Add in rest. Cook down some. Top over cooked chicken.

Notes: Vanilla and sugar is optional. Maybe you want to skip the extra sweetness. Adults like it skipped, kids like it with. Also, adding 1/4tsp bacon grease to glaze cooking, is optional. We skip.
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BalsBerry Chicks N Poppy Seed Slawad (Balsamic Raspberry Chicken w/ Poppy Seed Coleslaw Salad)

balsamicraspberrychickenandcoleslawbalsamicraspberrychicken1

Thawed Chicken Breasts or LEGS

1/3c Raspberry Preserve (Try Healthify w/ 1/3c Fresh Raspberries, mashed)
1/4tsp Lemon Juice (I use concentrate kind)
1tsp Dried Mint
1.5T Balsamic Vinegar
1T Soy Sauce
1/8tsp Sea Salt

Premix sauce. Place aside til use. OPTIONAL: I marinaded chicken with Brush of White Vinegar and a sprinkle of McCormick’s Montreal Steak Seasoning.

A few ways to cook:
1.) Grill Chicken (Best on Charcoal- See tip below). Near end, brush well with sauce (Save 2T for preserving brush-on). Flip, brush other side. Allowing each side to cook few minutes. Brush rest on RIGHT BEFORE serving.
2.) Add chicken to foil. Pour over sauce. Bake at 450 til done.
3.) Brush legs with sauce 30minutes prior to cooking (Great time to heat grill), SAVING 2T sauce for prior-serving brushing. Grill. CHARCOAL’S BEST! (Check out grill tip below)- Careful cooking- This method, the sauce gets a slight char.

Notes: Healthify this using 1/3c Fresh, crushed Raspberry.
Grill Tip:

Served with Poppy Seed Slawad (Poppy Seed Coleslaw Salad):
poppyseedcoleslawsalad poppyseedcoleslawsalad2
MAKE THIS using Coleslaw (As we did). Or SKIP Coleslaw and: Try over Bow Tie Noodles (For Pasta). Or make into a Chicken Salad (Skipping Coleslaw and Adding Chicken Chunks- Top onto buns/wraps). Or Lettuce (For salads). MANY IDEAS!!!

3/4 TO 1c KRAFT Creamy Poppy Seed Dressing (I did 1c)
2T Mayo (Optional)
1/2c canned Mandarin Oranges, drained
1/2c Strawberries, sliced
3-4 slices Bacon, baked/crispified, crumbled*
14 oz. bag Coleslaw Mix (Or: Bow Tie Noodles/Chicken/or Lettuce)
1/4c Carrot, grated
1/4c Sweet Red Bell Pepper, chopped small (Optional)
Lil shy 1/2c Onions, chopped (I believe I did Red)
– Top with Shredded Cheddar Cheese
– Top with 2-3T Honey Roasted Sunflower Sesame Seeds

I bake Bacon on foil, in the oven at 450 for about 12-15min. (No need to preheat). Once cooled, crumble. Toss all, EXCEPT, last 2 ingredients. Then, top with Shredd. Cheese and Sunflower Seeds. Serve.

*Notes: I sometimes drizzle 1/4tsp Bacon Grease into salad, especially if I’m using the lower count of bacon pieces (3).
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Woo Woo Chickin Chickin Woo Woo Chicken Legs (Mustard Legs and EASY BBQ Legs)

mustardandbbqchickenlegs

Legs
White Vinegar
McCormick’s Grill Mates Montreal Steak Seasoning

Quickly brush White Vinegar onto Chicken. Sprinkle each side, lightly, with Steak Season. Allow to Marinade 30minutes. (Good time to start the charcoal grill)
Grill Chicken til done. Brush with sauce. Lay sauce side face down. Allow to thicken some, as you brush other side with sauce. Flip again, allow to thicken 1 minute or two.

BBQ:
Do above marinade and cooking instructions. Brush with favorite Honey BBQ Sauce.

mustardwings1
“Mr. Mustard Legs. On My Plate. With the Fork!”

Mustard and Honey Sauce:
2T Honey Mustard Sauce
2tsp to 1T Dijon Mustard (I did 1T)
1tsp Honey
1/8tsp Lemon Juice (Concentrate kind)
1/2 Paprika
1/4tsp Chili powder

In foil: Potatoes: Microwave potatoes about 4minutes. Halve them. Spray with Butter Flavor Cooking Spray (Or brush melted butter). Season with Garlic Powder, Pepper, and Cheese and Garlic Season (Fleet Farm). Wrap in foil. Serve with tTt’s Tater Topper (Sour Cream, REAL Bacon Bits, Chives).
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Quicky Porkie (Quicker Grilled Pork, Potato, N Corn)

Quicker Grilled Pork Meal
Pork:

About 30minutes prior to cooking…
Brush BOTH sides of Pork with White Vinegar.
Sprinkle BOTH sides of Pork w/ McCormick’s Montreal Steak Seasoning.
Set aside 30min. Great time to start charcoal grill! After 30minutes… Grill.

Potatoes:
Stab Potatoes a few times.
Cover and Microwave a few minutes, about 4-5minutes.
Then, halve them long way. Spray with Butter Flavor Cooking Spray.
Sprinkle with Garlic Powder (Or Garlic Cheese Season).
Wrap in Foil. Throw on grill few minutes before Pork.
Potato Topper (Premake/Mix 30minutes prior. Add to cooked taters):
Sour Cream
REAL Bacon Bits
FRESH Chives

Corn:
Remove husks.
Boil.

*Notes: Microwaving potatoes quickens the cooking time. Boiling corn doesn’t take long. No need for 8hours of marinading! This meal was AMAZING for such a short prep/cook time.
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Squaking Tacos with Haba-Pineapple Salsa (Chicken Tacos with Habanero Pineapple Salsa)

habaneropineapplesalsachickentacos2
AMAZING! A NEW FAVORITE TACO in this house! Don’t skip out on any ingredients or it’s marinading! Also, don’t let the Habanero scare you… It’s not that hot. Kiddos ate it!

Chicken Marinade:
2tsp Cumin
1/2tsp Chili Powder
1/8tsp Pepper
1/4tsp Sea Salt
2tsp Rice Vinegar
1T Extra Virgin Olive Oil
1/2tsp Garlic Powder
2T Lemon or Lime Juice (Concentrate) (I think I did Lemon!)*
1tsp Honey

Habanero Pineapple Salsa:
3 Roma Tomatoes, deseeded gutted, chop small
2T Pineapple Preserve
1T Lemon Juice (Concentrate kind)
1T Louisiana Hot Sauce
1T White Vinegar
1/2c Red Onion
1 Red Pepper
1/2c canned Pineapple Rings in juice, cut smaller
1/8tsp Sea Salt
1/4tsp Garlic Powder
1tsp FRESH Cilantro + 1/2tsp DRIED Cilantro
1tsp, packed, Habanero, minced*

PREMAKE Salsa about 8 hours prior to cooking, allowing to marinade.
Marinade chicken 8 hours, as well.
BEST ON CHARCOAL GRILL!!! Grill chicken. Serve on Taco Shells with Habanero Pineapple Salsa, Italian Shredded Cheese. Sour Cream or Crema Mexicana is optional.

*Notes: Use gloves for Habanero mincing. MAKE sure you premake salsa 8 hours prior!!! When I first tried it, I thought it was Ehhh… After marinading- WOW!
I’m almost kinda pretty sure, in the chicken marinade, I did LEMON JUICE! … Did ya get all that?! Check out our other recipes for using leftover Pineapple Preserve!
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Mexican Street Corn (Elote)

Mexican Street Corn Elote
Two recipes, thus far. Will be making one into a corn salad soon. Come back for the recipe. OR Cut off the Corn. Serve over Tostito Chips. Top with Cheese. Melt. EAT!!!

Corn on Cob
2T Butter (For boiling corn)

RECIPE ONE (Mexican Version- Our Favorite!):
2T Crema Mexicana
2T Mayo
1/2tsp Lime Juice (Concentrate Fridge Kind)
1/2tsp Dried Cilantro
1.5tsp Chili Powder
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Paprika
1tsp fresh Chives, minced
1/8tsp Pepper
2T Sour Cream *See Notes
2T grated Parmesan Cheese (Store shelf kind)

RECIPE TWO (Bacon Tomato Version):
2T Crema Mexicana
2T Mayo
1/2tsp Lemon Juice (Fridge Concentrate Kind)
1/2tsp Corner’s Market Sun Dried Tomato Season (Fleet Farm)
1/2tsp Dried Chives
1/8tsp Garlic Powder
1/4tsp Paprika
1/8tsp Onion
1/8tsp Sea Salt
2T Grated Parmesan Romano Cheese (Store shelf kind)
2.5T REAL Bacon Bits
1T Cheddar Cheese, miced/blended
2-3T Sour Cream (I did 2)

Mix spread. Place in fridge while you prep and cook. Allowing to blend some.
Become the Mother Shucker and start Shucking (Remove husks from corn). Boil corn in water with Butter.  Once cool enough to handle, brush on a nice layer of spread onto the corn. Enjoy! (For Less Mess, feel free to cut the corn Off the cob, AFTER spreading it with the cheese mix.)

*Notes: I was going to use 2-3T Cojita, or 2-3T Feta, or 2-3T Ricotta instead of Sour Cream, but forgot at the store. So, we just used Sour Cream. Was delicious! Cuts a few calories… So, we’re sticking with it!
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Twisted HootTter’s Wings with Mexi Street Corn

HootTter Wing N Mexi Street Corn
1.5T Butter
1/4c Louisiana Hot Sauce
1T unpacked Brown Sugar
1/2tsp Paprika
1/8tsp Sea Salt
1/2tsp Balsamic Vinegar
1/4tsp Red Pepper Flakes
1T Chili Sauce (Ketchup Aisle-Not Sweet Chili!!!)
1/4tsp Corner Markets Garlic & Cheese Topper Season (Fleet Farm)
1/8tsp Chili Powder

In bowl, melt butter. Add rest. Toss with cooked chicken.
BEST ON CHARCOAL GRILL! Grill Chicken. Add to bowl. Toss with sauce.
(Depending on how many I make, I usually double above recipe.)

AMAZING Mexican Street CORN (Elote)
Corn on Cob
2T Butter (For boiling corn)
Spread:
2T Crema Mexicana
2T Mayo
1/2tsp Lime Juice (Concentrate Fridge Kind)
1/2tsp Dried Cilantro
1.5tsp Chili Powder
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Paprika
1tsp fresh Chives, minced
1/8tsp Pepper
2T Sour Cream *See Notes
2T grated Parmesan Cheese (Store shelf kind)

Mix spread. Place in fridge while you prep and cook. Allowing to blend some.
Become the Mother Shucker and start Shucking (Remove husks from corn). Boil corn in water with Butter.  Once cool enough to handle, brush on a nice layer of spread onto the corn. Enjoy! (For Less Mess, feel free to cut the corn Off the cob, AFTER spreading it with the cheese mix.)

*Notes: I was going to use 2-3T Cojita, or 2-3T Feta, or 2-3T Ricotta instead of Sour Cream, but forgot at the store. So, we just used Sour Cream. Was delicious! Cuts a few calories… So, we’re sticking with it!
HootTter's Wings N Mexi Street Corn 2

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Haba-Pineapple Sauce (Habanero Pineapple Sauce / Wings)

Sweet and Spicy Wings
BEST SWEET & SPICY Sauce! Better than Dominos Habanero Mango Wings!

1tsp fresh Habanero, minced (Use gloves)
1/3c Pineapple Preserve
1/4c Louisiana Hot Sauce
1/2T Butter, softened/melted
1/2tsp Chili Powder
1/2tsp Garlic Powder
1/4tsp Onion Powder

Mix Sauce. Allow to set some. Use as sauce. Top over/ cook with chicken. Endless ideas.
Wings: BEST ON GRILL!!! Grill wings. Add to bowl, add sauce. Toss. Enjoy.

Peach, Mango, etc. Preserve can be used… But, I had Pineapple from another recipe, so used that. Won’t look back… Very delicious!
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The Hawaiian China Man’s Chicken (Hawaiian Chicken with a Twist)

hawaiianbbqchicken
hawaiianbbqchicken11
4 Chicken Breasts, thawed (From 3lb bag)
1/2T Hot Chili Oil
Sauce:
3/4 TO 1c Honey BBQ Sauce
1/3c Pineapple Preserve
Plump 1/2c canned Pineapple Rings (In Pineapple Juice), cut
3/4tsp Soy Sauce
1/2tsp Lemon Juice (Fridge kind)
1/4tsp McCormick’s Dried Orange Peel Season
1/4tsp Ginger Powder
3/4tsp Garlic Clove, minced

2.5c Rice
2 Chicken Broth Cubes, crushed
1/2 bag Frozen Japanese Style Stir Fry Vegis

Premix sauce. Set in fridge.
Chicken:
Heat skillet. Add hot chili oil. Cook chicken most way. Add chicken (Not juice), to a Butter Flavored Cooking Sprayed baking dish. Top with Sauce. Bake in Preheated oven at 350 for about 15minutes, longer, if needed. Other Options Below!***

Rice: Add rice, crushed broth cubes, and recommended water to microwave safe bowl. Cover, microwave rice recommended time. Keep cover while you cook enough the vegis to warm. Mix into rice.
Leftover Pineapple Rings: Sprinkle one side with Chili Powder, Garlic Powder, Paprika, Onion Powder. Flip over pineapple and season other side with just Chili Powder and LIGHT sprinkle of Cayenne.
Heat skillet. Add in about 1-2tsp Hot Chili Oil. Fry each side of Pineapple Ring. Can GRILL. Maybe LIGHTLY wipe each with hot chili oil, before seasoning!
Spicy Fried Pineapple

*Other options: Try adding Sweet Bell PEPPERS (Red, Green, etc.) and ONIONS to Hawaiian BBQ Chicken! Shredding Chicken and having yourself some BBQ Chicken Sandwiches!!!  I’m sure Crock pot works, as well. (Your preference).
Also, try Grilling Chicken/Legs/Wings and tossing with Sauce! Many ways!
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Queso Friskies (LEAN Queso Fresco Chicken Burgers)

Queso Fresco Chicken Burger
1lb. Ground LEAN Chicken Meat
2 tsp Cumin Powder
1/4tsp Coriander
1/3c Queso Fresco, grated
2 PACKED Tablespoons Monterey Jack Cheese, grated
1 tsp Dried Chives
1 tsp Soy Sauce
1 Egg
Hot Chili Oil

Mix well, the above ingredients, minus the oil. Brush large cup muffin pan LIGHTLY with Hot Chili Oil. Spoon in meat mixture. Cover with foil. Cook at 450 for 40-45minutes.
SERVE ON Sesame Seed Bun. With Tomato and Lettuce. Spread MAYO. AND drip a spoonful of MILD TACO SAUCE!!! Yes. Don’t skip that!!!
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5 ChinaMen Porkinador (A TOP RATED – Chinese 5 Spice Marinade)

chinese5spicepork


1T Lemon Juice (Concentrate kind)
1T Rice Vinegar
1.5T Soy Sauce
1tsp Hot Chili Oil
2 Garlic Cloves, minced
1/16tsp Ginger Powder
1.5tsp Chinese 5 Spice
1/16tsp Liquid Hickory Smoke
1/8tsp Red Pepper Flakes
1/4tsp Brown Sugar

Mix well marinade. Marinade up to 6-8 hours. (I did 2 bone-in Chops for 6hrs. Chicken may be used, as well!). BEST on Grill. If not, in skillet, sear each side. Then bake about 15-20minutes, covered.

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Love You Long Time Sauce-inade (Chinese Marinade/Sauce) with Chinese Broccoli

loveyoulongtimmarinadechinesebroccoli


Marinade/Sauce:
1.5T Hoisin
1T+1tsp Soy Sauce
1T Red Wine Vinegar
1T Lemon (Fridge concentrate kind)
1T Honey
1/16tsp Ginger Powder
1tsp Hot Chili Oil
1/4tsp Red Pepper Flakes
1/8tsp Ground Pepper

Mix marinade ingredients, well. (You can choose to save a teaspoon for later eatings.) Marinade 6 hours. (We did Pork Chops- Bone In! Chicken will work great, too!!!) Either:  -Grill. – Or Sear on both sides. Then bake, covered, in preheated oven at 425 for 15 minutes.
Serve alone. Over rice (Cooked in broth). With Vegi Medley. OR with Broccoli Recipe Below
For Sauce: Serve over cooked steak, pork, or chicken!
*If using above recipe for marinade, you can add 1/8tsp Sea Salt, I skip.
For Our Other Chinese Marinade (One of our favorites)- CLICK HERE

Chinese Broccoli:
3c Frozen Broccoli
1 sm Onion, quartered
1 TO 1.5tsp Sesame Seed Oil
1/2tsp Rice Vinegar
2 Garlic Cloves, minced
1.5tsp Soy Sauce
1/8tsp+ 1/16tsp Chineese Five Spice
Add oil to hot skillet. Saute onions. Add in garlic, cook minute. Add in broccoli, cook few minutes. Add in rest. Cook few more minutes.

*(((I was considering cooking 1c Minute Rice with 1c Chicken Broth in microwave. Then upping Sesame Oil to 1T. Saute onions. Add in garlic. Then rice, cook for few minutes. Then rest, upping soy sauce to 2tsp.))) But, didn’t. Will have to try next time.

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tTt’s Outback Marinade

tttoutbackmarinade


1/2c Beer
2T Extra Virgin Olive Oil
2T White Vinegar
1T Garlic Powder
1/4tsp Paprika
1/4tsp + 1/8tsp Sea Salt
1/4tsp Ground Pepper
1/4tsp McCormick Dried Orange Peel
1T Fresh Onion, minced
1/8tsp Red Pepper Flakes
1T Fresh Green Pepper, minced

We used Pork Chops. Mix marinade ingredients, well. Marinade 6-8 hours. Cooked on charcoal grill, to perfection. (Pile charcoal into hill, light. Once charcoal is red and ashy- Place chops on outer circle of grill. Once underside is seared like, flip, cook other side. Done.)

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Mexi Fried Rice N Marinated Chicken

Mexi Fried Rice w Marinated Chicken

Chicken Marinade:
1.5-2tsp McCormick’s Montreal Steak Seasoning
1/4tsp McCormick’s Dried Orange Peel
2T Lemon Juice (Fridge Concentrate Kind)
2T Red Wine Vinegar
1T Worcestershire
1/2tsp Chili Powder
1/4tsp Cumin
1/2tsp Garlic
1/4tsp Dried Oregano
1tsp Extra Virgin Olive Oil

Marinade Chicken 4 hours. Bake in Butter Flavor Cooking Sprayed Baking Dish at 375 for about 45minutes. Or try on Grill! … Serve with Rice below.

Mexi Fried Rice:
2c Uncooked Minute Rice (Cooked in Chicken Broth)
2 Chicken Broth Cubes, crushed + 2c Water
1/2c canned Black Beans (I used w/ Jalapeno in Lime), drained well*
1/2c Onion
1/2c Red Pepper + 1/2c Green Pepper
1.5T Ketchup
1.5T Taco Sauce
1T Taco Season Packet*
1/4tsp Pepper
1/2tsp Garlic Powder
2tsp Hot Chili Oil

Cook rice in broth in microwave. Heat skillet, add in oil. Fry cooked rice few minutes. Add to rice: Vegis, beans, ketchup, taco sauce. In a bowl, mix seasons. Add to rice. Cook some more. Top with (Optional): Shredded Cheese, Sour Cream, Salsa, Diced FRESH Roma Tomatoes (We just did sour cream).
YOU CAN VERY WELL add 1/2 lb. – 1 lb. cooked ground beef to rice, and call it a meal! 
LOW CARB OPTION: Use Cauliflower instead of rice. Maybe throw a crushed chicken cube in with seasoning (That’s what I’d try)
*Use rest of beans for: Healthy Quickies- Chicken N Bean Egg Rolls
*Taco Season for: Healthy Chickpea Snack

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Orange-Yaki Chicken (Orange Teriyaki Chicken)

orangeteriyakichicken2


Marinade/Sauce:
1/2c Sweet Orange Marmalade
3T Teriyaki
1T Soy Sauce
1/4tsp McCormick’s Dried Orange Peel
1/4tsp Ginger Powder
1T Lemon Juice (Fridge Concentrate Kind)
1T Water
1tsp Sesame Seed Oil

Mix, WELL, marinade. SAVE 2T of marinade (For brushing meat before serving). Marinade 5hours. Cook (We grill). Brush saved sauce onto chicken. Serve over Rice cooked in Chicken Broth, with shake of Garlic Powder and Pepper.
*Optional: Red Pepper Flakes for Heat
Can be used as a sauce, as well. Serve over chicken. Or do our “Chicks/Bites” recipe technique- Cube raw, thawed, chicken. Add to batter, mix in beaten egg. Fry in oil, browning all sides. Add to baking dish. Top with sauce. Bake. 15-20min.
orangeteriyakichicken1

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Smooth N Citrusy Cilantro Chicken Marinade

Cilantro Lime Chicken

1/3c+1T canned Unsweetened Coconut Milk
3T TO 1/4c Lime Juice (Concentrate Kind- We did 1/4c)
1/4tsp McCormick’s Dried Orange Peel
2T+1tsp Dried Cilantro
1tsp Honey
1tsp TO 1.5tsp Hot Chili Oil (We did 1tsp)
1/2tsp Garlic Powder
A lil shy of 1/4tsp Sea Salt
1T Dried Parsley

Marinade thawed fresh chicken breasts Up To 5-8 hours. Charcoal Grill is TASTY! Eat alone, on Taco Shells (With Tomatoes and little Mayo), or over Rice (Cooked in Chicken Broth).

Grill Tip: Make hill of charcoal (Highest point in center). Light charcoal. Once coals are glowing and ashy, lay chicken around outside of grill. We use partially smashed can to prop open few inches. Once spatula is mostly easy to slide under chicken, flip, cook other side. (Chicken is ready to flip when it doesn’t stick to grill)

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Coconut Balsamic & Soy Chicken Marinade

Coconut Balsamic & Soy Marinade


1/3c+2T canned Coconut Milk
1tsp Sesame Seed Oil
1T + 1tsp Balsamic Vinegar
2T + 1tsp Soy Sauce
1/2T Lemon Juice
1/4tsp Coriander
1/2tsp Red Pepper Flakes
1/2tsp Garlic Powder

We marinaded about 5hours.
Fantastic on the Charcoal Grill. Make a hill in center of charcoal grill (Highest point of charcoal, in center). Light charcoal. Once to a sizzle (Charcoal should be glowing and ashy), lay the chicken near outer parts of grill. Use stepped on pop can to partially prop lid up (Inch or two). Leave the chicken alone (Unless burning), til you can easily slide a spatula under (It is ready to flip when it doesn’t stick so much). Flip once, cook other side til done.
(We have a gas and charcoal grill- Charcoal is our favorite. Once you get the hang of it, it can be yours too. If not, there’s a good chance you may be doing something wrong. You shouldn’t be eating charcoal with hint of chicken!)

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Tay’s Best Chicken Marinade N’ tTt’s Spuddy Buddies (Greek Chicken w/Seasoned Red Potatoes)

taysgreekchickenmarinadetttspuddybuddy


taysbestgreekchickenmarinade

Chicken Marinade:
2tsp Worcestershire
1T Soy Sauce
1/2tsp Lemon Pepper
1/2tsp Garlic Powder
1tsp Dijon Mustard
1T + 2tsp Extra Virgin Olive Oil
1T Dried Parsley
2.5tsp McCormick’s Greek Seasoning
1tsp Dried Oregano
1tsp Dried Rosemary

Mix, WELL, marinade ingredients. Brush ALL onto thawed Chicken Breasts (I did 3 chicken breasts). Marinade 5 hours.

Tastes great cooked on grill. tTt’s Charbroil Charcoal Grill Cooking Tip: Make a Mountain Shape with Plain Ol’ charcoal. (You do a Mountain, with center highest, to control cooking. If too hot, move away from center.) Use lighter fluid to start. Once coals are nicely started, place chicken on, around outside of grill. Place a half smashed pop can sideways onto grill rim, to prop a little open. Cook til chicken is easy to slide a spatula underneath (It doesn’t stick much, when ready to flip). Flip once. Cook other side. tTt calls it, “The one and done”. Once done, take off. Cover til eating.
WE SERVED OURS OVER A NICE SALAD: Lettuce, boiled eggs, red onions, cheese cubes, roma tomatoes, croutons, and ranch. With side of tTt’s Spuddy Buddies (Seasoned Baked Red Potatoes).

tTt’s Spuddy Buddies
6 Red Potatoes, quartered or so
1T Extra Virgin Olive Oil
2 Garlic Cloves, minced
1/4 Large Onion, minced
1/2tsp Dried Basil
1/2tsp Dried Oregano
1/8tsp Sea Salt, or to taste
1/2T Red Pepper Flake

Bake, covered, 450. 45minutes. Gave nice mix, bake uncovered 10-15 more minutes.

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tTt’s Hamburger Seasoning/Marinade

tTt Hamburger Season/Marinade


Per Pound:
1 tsp Paprika
1/2 tsp Course Pepper
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1/2 tsp Brown Sugar
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/8 tsp Cayenne Pepper
2 tsp Worcestershire Sauce
1 clove Garlic, minced
1T Fresh Onion, minced

Mix with hamburger meat*. Place in fridge few hours. Make patties (I place back in fridge to keep form). Grill on charcoal grill (With lid held open few inches with semi crushed pop can)
*To cut calories, we sometimes mix with half/half turkey meat and hamburger meat-1lb. each. Doubling recipe/ingredients. Cook thoroughly! Also fresh herbs are usually doubled in amounts.
How we form our Burgers:
burgerformer

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