Grilled Chicken with Avocado Salsa

Grilled Chicken with Avocado Salsa

Serves 6

A deliciously fresh meal.  Easy, yet visually appealing.  A good meal for entertaining.
Sources: Avocado Salsa comes from Better Recipes 

Salsa:
3 avocados, seeded and chopped
3 medium roma tomatoes, seeded and finely chopped
6 T. finely chopped onion
1-1/2 t. minced garlic
4-5 T. lime juice
salt and pepper

Chicken:
Grill or bake using your favorite standard seasoning. 

Cook chicken. Top with salsa.  Serve over saffron rice.

Balsamic and Garlic Crusted Pork Tenderloin

Balsamic and Garlic Crusted Pork Tenderloin

Serves 6.

A delicious pork tenderloin recipe!  And so easy!  You probably have everything needed for the marinade already on hand.
Source: Kitchen Confidante

4-5 garlic cloves, finely minced or crushed
2 T. balsamic vinegar
2-1/2 t. coarse salt
1/2 t. freshly ground pepper
2 T. olive oil
2 pork tenderloins (about 1-1/4 lbs. each)
2 T. canola oil (if preparing in the oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.  Marinate in a large bag overnight, or for the majority of the day.

Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees.  Let rest for 10 minutes before slicing.

Oven preparation:
Preheat oven to 400 degrees.  Heat canola oil in a large, heavy saute pan over medium-high heat.  Working in batches if necessary, add pork and brown all over, about 4 minutes.  (I skip this part and it still turns out fine, but won't have the crusted edges.  If you choose to skip it, you will need to increase baking time a bit.)

Transfer pork to oven.  Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes.  Transfer pork to a cutting board, and let rest for 10 minutes before slicing.

Grilled Chicken with Sweet and Sour Glaze

Grilled Chicken with Sweet and Sour Glaze

Serves 4.

The original recipe uses pork chops instead of chicken, so feel free to try both.  It is a fantastic recipe.  Great for a weeknight dinner, yet still fancy enough for entertaining a dinner party.  And even though we grilled the chicken breasts, you could easily cook them inside to make this recipe work for all seasons.
Adapted from: Weeknights with Giada

Chicken:
1/4 cup olive oil, plus more as needed

4 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

Glaze:

1/2 cup balsamic vinegar

1/2 cup honey

2 cloves garlic, minced

3 scallions, pale green and white parts only, finely chopped

1 teaspoon chopped fresh rosemary leaves

1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature

Kosher salt and freshly ground black pepper

Chicken: Season the chicken breasts with salt and pepper, to taste, and sprinkle with the red pepper flakes. Grill chicken into cooked through.  Set aside and keep warm under foil, if necessary.

Glaze: Meanwhile, in a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.

Serve chicken with glaze on top.

Classic Grilled Burgers

Classic Grilled Burgers

Makes 5-8, depending on how big you make them.

Just like it's named, and just in time for the 4th, this is a classic grilled burger for your summer enjoyment.
Source: Mel's Kitchen Cafe blog

2 pounds ground beef (preferably not extra lean)
2 teaspoons seasoned salt
2 tablespoons A-1 sauce
1 teaspoon freshly ground black pepper
1/4 cup room temperature water

In a medium bowl, mix all the ingredients together until well combined. Form the beef into patties about 1/2-inch thick and about 1/4-inch larger in diameter than the buns you’ll be using. Refrigerate the patties until ready to grill.

Cook the burgers on a preheated grill over medium-high heat until the burgers are cooked to your liking, about 6 minutes per side. The last two minutes of grilling, butter the inside of the bun and slap it on the grill to toast while the burgers finish cooking.

Rosemary Sage Burgers with Apple Slaw & Chive "Mayo"

Rosemary Sage Burgers with Apple Slaw & Chive "Mayo"

Makes 4 burgers.

A fresh, new change from the standard burger.  I loved the burst of tart flavor from the apple slices, and the chive mayo was great!
Slightly adapted from: Self magazine

Burgers:
1/2 pound extra-lean ground beef
1/2 pound lean ground pork
2-3 teaspoons chopped fresh rosemary
2-3 teaspoons chopped fresh sage
1/4 teaspoon salt
4 hamburger buns
1 cup baby spinach leaves

Chive "mayo:"
1/2 cup non-fat sour cream
2 tablespoons chopped fresh chives
2 dashes each salt and pepper

Apple slaw:
3 green apples, peeled, cored and grated
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon salt

Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. Grill patties 4 minutes on each side or until juices run clear.
In a small bowl, combine mayo ingredients.

In a medium-sized bowl, combine slaw ingredients.
Toast the buns, if desired, and spread each top with mayo. Place burger on bun and top with slaw and several spinach leaves.

Barbequed Chicken

Barbequed Chicken

Serves 6.

I doubled the recipe for a family gathering, hence the mound of chicken breasts in the photo above. But for enough marinade for about 6 breasts,

follow the recipe below.

Barbeque chicken on the grill is a classic summer recipe.

Slightly adapted from: Williams-Sonoma Grilling & Roasting cookbook

6 boneless, skinless chicken breasts
2 T. unsalted butter
1 small yellow onion, finely chopped
1-1/2 c. tomato ketchup
1/3 c. Worcestershire sauce
1/4 c. steak sauce2 T. cider vinegar
1/3 c. firmly packed brown sugar


In a saucepan over medium-low heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Stir in the ketchup, water, Worcestershire sauce, steak sauce, vinegar, and brown sugar. Bring to a boil, reduce the heat to low, cover partially, and simmer until thickened slightly, about 20 minutes. Set aside.

Reserve 1/4 cup of the sauce for basting while grilling, and 1/2 cup of sauce for passing at the table once you've sat down to eat. Use the remaining sauce to marinate the chicken breasts for at least 30 minutes, but ideally overnight.

Grill chicken breasts over medium heat until cooked through, about 10-12 minutes, flipping once halfway through.

Asian Turkey Burgers

Asian Turkey Burgers

Serves 4.

Have a great Memorial Day Weekend!!!

We really enjoyed these -- a great change of pace.

Source: The Grilling Bible cookbook

1 lb. ground turkey

1-1/3 c. French fried onions, divided

1 egg

1/2 c. finely chopped water chestnuts

1/4 c. dry bread crumbs

3 T. Oriental stir-fry sauce or teriyaki baste & glaze sauce

1 T. hot sauce

2 t. grated fresh ginger or 1/2 t. ground ginger

4 sandwich buns

Shredded lettuce, tomato, onion

Combine turkey, 1 c. French fried onions, egg, water chestnuts, bread crumbs, stir-fry sauce, hot sauce, and ginger in a large bowl. Shape into 4 patties.

Grill patties over medium coals 10 minutes or until no longer pink in the center, turning once. Serve on buns. Top with remaining 1/3 c. onions, as well as lettuce, tomato, and onion, if desired.

A Note From The Little Lady: We found this tasted good with additional stir-fry sauce (just a little!) on the bun, taking the place of ketchup's traditional role.

Chicken Tikka

Chicken Tikka

Serves 4.

Here's a recipe for Tandoori-style grilled chicken. If you like the flavor of buffalo chicken, you'll love this!
Slightly adapted from: The Grilling Bible cookbook

4 chicken breasts (about 1-1/2 pounds)
1 c. plain yogurt
1/4 c. Frank's RedHot Original cayenne pepper sauce
1-1/2 t. ground ginger
2 cloves garlic, minced
1-1/2 t. paprika
1 t. ground cumin
1 t. salt
1/2 t. ground coriander

Place chicken in a resealable plastic food storage bag or a large glass bowl with a lid. Combine yogurt, hot sauce, ginger, garlic, paprika, cumin, salt, and coriander in a small bowl; mix well. Pour over chicken breasts, turning pieces to cook evenly. Seal bags or cover bowl and marinate in refrigerator 1 hour or overnight.

Place chicken on an oiled grill. Grill over medium until chicken is no longer pink, about 12-15 minutes, flipping once halfway through. Serve warm.

Grill season!

Grill season!

One of my favorite things about spring is firing the grill back up and eating dinner on the patio. Grill meals usually require little preparation, yet are almost always hugely satisfying. Maybe it's because we don't have the opportunity to grill year-round. Well, we do, but WE, personally, choose not too. For me, it's the experience of grilling I love. Sitting outside and sipping a cold drink while the food cooks. Eating outside afterward. Ahh... I love it all.

Here are some personal GRILL FAVORITES:

- pictured above: Grilled brats with a fresh side salad

- Teriyaki Chicken

- Honey Cumin Glazed Pork Tenderloin

- Skeen Burgers

- Flank Steak Teriyaki

- All-In-One Bacon Cheeseburgers

- Tiger Shrimp

- Whiskey Hamburgers

- Smoky Barbequed Pork Tenderloin with Molasses Mop

- Pesto Turkey Burgers

Happy grilling!

Chipotle Marinated Chicken

Chipotle Marinated Chicken

Serves 4-6.

Not as spicy as we thought. A perfect kick, but nothing too overwhelming -- the grill does a great job cooking off any unwanted heat. Just be sure to shake off any excess marinade... unless, of course, you want the added spice!

Source: AllRecipes.com

1-2 lbs. boneless, skinless chicken breasts (you could also a 3-lb. whole chicken, cut into pieces)

2 cloves garlic, minced

1/3 c. chopped onion

3 T. chopped canned chipotle chiles, with some of the adobo sauce

1/3 c. apple cider vinegar

1/4 c. water

1/4 c. fresh lime juice

2 T. ground cumin

4 t. paprika

1/2 t. salt

1/2 t. pepper

hot sauce to taste (optional)

1 c. Worcestershire sauce

Place garlic, onion, chipotle peppers, and vinegar in a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, pepper, and hot sauce. Blend until incorporated. Add Worcestershire and mix.

Pour marinade over chicken in a large resealable plastic bag. Toss to coat. Refrigerate 6 hours to overnight.

Preheat an outdoor grill to medium heat and lightly oil grate. Remove chicken from marinade and shake off any excess. Discard remaining marinade.

Grill chicken until juices run clear, flipping halfway through, about 20 minutes.

Teriyaki Chicken (Marinade)

Teriyaki Chicken (Marinade)

Serves 4.

This is fantastic teriyaki marinade! We loved it and I will be using this recipe time and time again. It would also work well with pork.

Source: Ace Cooks, Bakers, and Miracle Makers cookbook

1/4 c. canola oil

1/4 c. soy sauce

2 T. ketchup

1 T. cider vinegar

1/4 t. freshly ground black pepper

2 garlic cloves, minced

4 boneless, skinless chicken breasts (or pork chops or pork loin)

Whisk all ingredients together. Pour over chicken. Marinate overnight, turning chicken over a couple times.

Grill and serve!

Cuban Garlic and Lime Pork Chops

Cuban Garlic and Lime Pork Chops

Serves 3 (easily doubled).

A perfect summer meal. The garlic and red pepper flakes add flavor and heat, and the fresh-squeezed juices add that summery tang. Best on the grill, and best enjoyed on a warm summer night.

Source: The Grilling Bible Cookbook

3 boneless pork chops, 3/4" thick

1 T. olive oil

1 T. fresh lime juice

1 T. fresh orange juice

1 t. bottled minced garlic

1/4 t. salt

1/4 t. red pepper flakes

Place pork in a large resealable bag. Add oil, juices, garlic, salt, and pepper flakes. Seal bag and shake to evenly distribute marinade. Refrigerate for 24 hours, or freeze until ready to use.

Grill pork 6-8 minutes on each side or until pork is no longer pink in center.

The Perfect Hamburger

The Perfect Hamburger

Serves 4.

Everyone should have basic recipes for basic foods. Here's a simple burger recipe that tastes great and classic, and is still easy to throw together.

Source: Annie's Eats

Burger ingredients:

1 lb. ground sirloin

2 T. finely chopped yellow onion

1 t. minced garlic

1 t. salt

1/2 t. freshly ground black pepper

1-2 dashes Worcestershire sauce

Making it a sandwich:

4 hamburger buns

Slices of cheese, for those who like it

Sliced tomato

Sliced onion

Torn lettuce

Pickles!

Ketchup, mustard, mayo, etc.

Prepare a grill to medium-high heat.

In a large bowl, mix together the ground sirloin, yellow onion, garlic, salt, pepper, and Worcestershire sauce. Form into 4 patties.

Grill the hamburgers for about 8-10 minutes, flipping once halfway though. Add slices of cheese during the last few minutes for those who prefer cheeseburgers.

Toast hamburger buns on the grill, if desired. Serve burgers on buns with desired toppings and condiments.

Marinated & Grilled Skewers: Shrimp & Chicken

Marinated & Grilled Skewers: Shrimp & Chicken

Serve with Sauvignon Blanc

Serves 8-10 small plates; 6 main courses.

Light and flavorful -- perfect for summer! These were a crowd-pleaser. Feel free to add whatever you like to the skewers. I did only onions for simplicity.

Source: AllRecipes.com

1 c. olive oil

1/4 c. fresh chopped parsley

1 lemon, juiced

2 T. hot pepper sauce

3 cloves garlic, minced

1 T. tomato paste

2 t. dried oregano

1 t. salt

1 t. ground black pepper

1 lb. shrimp

1 lb. chicken, cut into bite-sized pieces

skewers

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot pepper sauce, garlic, tomato paste, oregano, salt, and pepper. Reserve a small amount for basting later. Pour remaining marinade evenly into two Ziploc bags (one for shrimp, one for chicken), and marinate in refrigerator for at least 2 hours.

Preheat grill to medium-low heat. Soak skewers for 30 minutes in water (to prevent burning while cooking). Thread shrimp and chicken onto skewers, adding any extras such as onion, peppers, pineapple, etc.

Lightly oil grill grate. Cook shrimp for 5 minutes per side, until opaque, basting frequently with marinade. Chicken skewers will take longer, about 6-8 minutes per side.

The shrimp:

And the chicken:

Chicken Fajitas... on the Grill!

Chicken Fajitas... on the Grill!

Serves 6.

This was a fun, summer twist on fajitas. I have only ever prepared fajitas on the stovetop, but I thought this would be a fun way to switch things up.

Adapted From: Cara's Cravings

Marinade:

Zest from one lime

Juice from three limes

Juice from half of one large orange

Salt, to taste

1/2 c. tequila

Big handful of fresh, chopped cilantro

4 boneless, skinless chicken breasts

1 yellow onion, sliced

3 bell peppers, sliced

Southwest seasoning

Olive oil

Desired fixin's: Guacamole, sour cream, lettuce, shredded cheese, etc.

Prepare marinade by mixing together ingredients in a large plastic Ziploc bag. Reserve 1/3 c. marinade. Add chicken to remaining and marinate overnight. Remove from refrigerator about 30 minutes before you plan to grill.

Heat grill over medium-low heat. Cook chicken breasts for about 20 minutes, or until no longer pink in the middle, turning once.

Meanwhile, heat some olive oil in a skillet over medium-high heat and add peppers and onions. Cook for about 10-15 minutes, until softened and onions are slightly caramelized, turning often. Take reserved marinade, add a dash olive oil, some southwest seasoning, and pour over vegetables. Cook for 2 minutes more.

Prepare fajitas as desired. And then, dig in!

Honey Cumin Glazed Pork Tenderloin

Honey Cumin Glazed Pork Tenderloin

Serves 4-6.

Warmer weather is here (and has actually been here for a while this spring) and we are taking full advantage of the grill. The thing I love about grilling is that you can typically prepare things ahead of time, and simply toss it on when you're ready to eat. I made this marinade the day I brought the pork home from the grocery store, even though I knew we wouldn't eat it for another day or two. It makes the day-of that much more enjoyable.

Source: Pink Parsley Catering

2 pork tenderloins, about 1 lb. each

1/2 c. soy sauce

6 T. honey

2 t. lime zest

2 t. ground cumin

1 t. chile powder

1 t. garlic powder

1/2 t. salt

3 T. canola oil

Glaze:

4 T. honey, warmed

2 t. ground cumin

1 t. chile powder

Season pork tenderloins with salt and pepper and then place in a large Ziploc bag. Make marinade by combining remaining ingredients and pour over pork. Massage marinade into pork through the bag, and refrigerate several hours.

Heat grill to medim heat. Remove pork from marinade, and brush both sides with honey glaze. Grill until a thermometer inserted in the thickest part of the meat reads 160-165 degrees F, turning once. Remove from heat, cover with foil, and allow to rest 15 minutes before slicing.

A Note From The Little Lady: True confessions: I completely forgot about the glaze. The bad news is I can't tell you how it was. The good news is I can assure you the pork was still fantastic without it. I'll definitely try to remember it next time, as I'm sure it offers a tasty carmelized "crust."

Skeen Burgers

Skeen Burgers

Makes 8 burgers.

Yummy, yummy, in my tummy. I loved these burgers. And they do not taste like they are a Cooking LIGHT recipe. They were juicy, flavorful, and something new. The Mr. thought they were a little too soft inside (even when cooked through), so if that concerns you, up the amount of beef, but keep the other measurements as-is.

Source: Cooking Light Magazine

2 lbs. ground beef

1-1/4 c. (about 20) crushed round buttery crackers, such as Ritz

1/2 c. applesauce

1-1/2 t. hot pepper sauce

1/4 t. garlic powder

1-oz. pkg. onion soup mix

8 hamburger buns

Toppings: ketchup, red onion, lettuce, tomato, etc.

Preheat grill.

Combine first 6 ingredients. Divide mixture into 8 equal portions, shaping each into a 1/2"-thick patty.

Place patties on a grill rack that has been coated with cooking spray; grill 5 minutes on each side or until done.

Place buns, cut side down, on grill rack; grill 1 minute or until toasted.

Prepare buns with desired toppings; top with hamburgers.

Jamaican Pork Chops

Jamaican Pork Chops

Serves 3 (easily doubled).

A fruitier Jamaican Jerk flavor. We had planned on grilling these, but when the grill gave us trouble, when ended up cooking them inside. Thus, the grill marks I was relying on didn't happen.

Source: The Grilling Bible Cookbook

1/3 c. prepared Italian salad dressing

1/6 c. Frank's Red Hot Sauce

1/6 c. freshly-squeezed lime juice

1 T. brown sugar

1 t. dried thyme leaves

1/2 t. ground allspice

1/4 t. ground nutmeg

1/4 t. ground cinnamon

3 pork chops, cut 1" thick (about 1-1/4 lbs.)

Place salad dressing, hot sauce, lime juice, sugar, and seasonings in a blender or food processor. Cover and process until smooth.

Place pork chops in a large resealable plastic bag. Pour marinade over chops. Seal bag and marinate in refrigerator for at least 1 hour. You can also freeze, if desired.

Grill over medium heat for about 30 minutes, or until pork is juicy and barely pink in he center, turning and basting frequently with marinade.

The Deen Brothers' BBQ Chicken

The Deen Brothers' BBQ Chicken

Serves 2-4, depending on how much chicken you use.

This is a sweet BBQ sauce. You taste a hint of the orange juice, even though there are only 2 tablespoons in the whole batch! It still tastes like barbeque, though, and that makes it good in our house. This would be great on a hot summer day -- lighter in taste than your average BBQ sauce, but still grill-able and enjoyable as ever.
Slightly Adapted From: The Deen Bros. Cookbook: Recipes From The Road

1 c. ketchup
2 T. orange juice
1/4 c. packed dark brown sugar
1 t. Worchestershire sauce
1 t. dry mustard
1/4 t. cayenne pepper
1/4 t. cumin (or 1 t. liquid smoke)
3-4 chicken breasts (about 1-2 lbs.), or a 3-1/2 lb. chicken, cut into 8 pieces

Preheat oven to 375 degrees, or prepare a grill.

Combine all ingredients except for chicken breasts to create barbeque sauce. Reserve 1/3 cup of the sauce for basting. Add the chicken to the remaining sauce in the bowl, turning to coat.

***If you have time, marinate chicken in sauce overnight or for a few hours. If you need to cook it right away, that's okay too. (The original recipe actually says nothing about marinating, but I like letting the flavor soak in when I can.)

Arrange chicken in a roasting pan or on the grill. Cook for 45-60 minutes, or until cooked through, basting with the reserved 1/3 cup sauce after 20 minutes.

Flank Steak Teriyaki

Flank Steak Teriyaki

Serves 6.

We've received some exciting news recently -- we will be moving this summer! The Mr. (soon to be The Dr.) will be starting his medical residency in Emergency Medicine. Although I'll be sad to leave the family and friends we have here, I'm so proud that he acquired a spot at the hospital he wanted, and we are both looking forward to the adventures that lie ahead.

In celebration of his accomplishments, I wanted to make a special meal. You know, something that made him happy and was deserving of being served on the "You Are Special Today" red plate. Enter: Flank Steak Teriyaki. I almost hesitate to make this recipe public, because it has made my mother famous. She has been making it for birthday dinners, special occasions, holidays, and by request for as long as I can remember. She won over The Mr. very quickly by making this one of the first times I brought him home to meet the family.

2-lb. flank steak

1/2 c. soy sauce

2 T. honey

2 T. vegetable oil
1 T. wine vinegar

1 clove garlic, minced
1/2 t. ground ginger

Prepare flank steak by cutting criss-cross lines in the surface of the meat.
Combine remaining ingredients in a bowl, mixing well. Place steak in a shallow bowl or gallon-size plastic bag, and cover with marinade.
Transfer to refrigerator and let marinate for several hours or overnight, turning over once to guarantee even distribution.

Grill, covered, over medium-high heat for approximately 6-10 minutes per side, or until meat has reached desired doneness. If you are using a thermometer, 140 degrees = rare; 160 = medium; 170 = well done. Slice on a diagonal.