recipes

The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill. Adapted from :  allrecipes.com Ingredients : For the marinade: 1/4 teaspoon red pepper flakes 1 teaspoon fresh ground black pepper 1 teaspoon Kosher salt 6 medium garlic cloves, minced 1 tablespoons fresh thyme leaves, or 1 teaspoons dried 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried) 1 tablespoon white balsamic vinegar zest of 1 lemon 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1/2 cup plain Greek yogurt (use full fat yogurt for best results) For the skewers: 6-8 skewers (if using wooden skewers soak in water for 30-minutes before grilling) 1 medium red onion, cut into 1 1/2-inch cubes 1 large red bell pepper, seeded and cut into 1 1/2-inch cubes 3-4 boneless, skinless chicken breasts, cut into 2-inch pieces for skewers Instructions : Number one : Combine all the marinade ingredients in a large ziplock bag. Seal ...

Skewered thigh meat is much more likely to turn out juicy than skewered breast meat. Its inherent richness can handle the dry heat of the grill without losing too much moisture, especially if you arrange the pieces so that they are just touching but not tightly packed together. Adapted from :  finecooking.com Ingredients : For the Chicken Salt, pepper and soy sauce (to taste) 1 pound chicken tenders (threaded onto small skewers) For the Sauce fresh chili, cayenne pepper or chili sauce (to taste (optional)) 1/2 cup coconut milk OR water (or a mix of both) 1 tablespoon soy sauce 1/2 tablespoon fish sauce 1 tablespoon lime juice 1 garlic clove (minced) 1/2 tablespoon brown sugar 1/4 inch piece fresh ginger (minced) 1/2 cup creamy peanut butter (I used all natural) Instructions : Number one : Season the chicken with salt, pepper and soy sauce. Heat the grill (or a grill pan over medium high heat on the stove). Grill the kabobs until the chicken is done, about 4-8 minutes per side (depe...

These barbecue chicken wings cook to tender perfection in your slow-cooker and then become crispy and nicely charred under your broiler. So toss them in the Crockpot and forget about them for several hours because you have better things to do. Then just before serving, make use of that broiler for smokehouse flavor and crispness. Adapted from :  gooddinnermom.com Ingredients :  3 pounds fresh chicken wing drumettes* 2 cloves garlic, minced 1 teaspoon kosher salt 2–3 tablespoons chili pepper paste, to taste 2 tablespoons soy sauce 1/2 cup ketchup 1/2 cup packed light brown sugar 1/4 cup good honey Instructions : Number one : In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings are cooked through. Number two : Remove the wings from the slow cooker and place on a ...

I’m pretty sure my jaw actually dropped when I saw the BBQ salmon bowl with mango avocado salsa recipe as it’s my idea of food heaven. I’ve been cooking it over and over and our kitchen is never without mangos or avocados ripening and waiting to be turned into an amazing salsa. Adapted from :  amandafrederickson.com Ingredients : Salmon : 2 tablespoons olive oil 1/2 teaspoon kosher salt (more for a larger filet) 1/2 teaspoon chili powder 1 teaspoon garlic powder 2 teaspoons onion powder 2 teaspoons smoked paprika 2 tablespoons brown sugar 1–2 lbs. fresh salmon Mango Avocado Salsa: salt to taste a squeeze of lime juice + a little lime zest a drizzle of honey minced jalapeño (optional, to taste) 1/4 cup minced red onion 1/4 cup minced cilantro 1 avocado, diced 2 mangoes, diced For serving: Rice Instructions : Number one : Mango salsa : Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl. Number two : Get the oven ready : Preheat the oven to 475 de...

Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. It’s a full meal with zero clean-up! Adapted from :  damndelicious.net Ingredients : chopped fresh parsley, for topping 3 tablespoons butter melted + 1/2 cup, divided juice of 1/2 lemon, plus lemon wedges for serving 1 tablespoon minced garlic salt and pepper, to taste 3 tablespoons old bay seasoning OR homemade seasoning (see note) 1 pound baby red potatoes OR baby yellow potatoes 1/2 pound andouille sausage 2 ears of corn on the cob, husked 1 pound shrimp, peeled and de-veined Instructions : Number one : Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside. Number two : In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir t...

If you love pickles and prefer trying different meals with them, these pickle dip pinwheels are the way to go. Delicious and super impressive, they are enough to get your meal started in the right direction. Not just that, you may have serve them at parties and holidays. They promise to blow the taste of the crowd away. New Year is coming, why don’t you have them as a holiday treat? Adapted from :  bytherecipes.com INGREDIENTS : 6-7 taco sized tortillas 1 1/2 cup diced dill pickle spears 1 1/2 cup diced deli ham 16 oz cream cheese softened INSTRUCTIONS : Remove from refrigerator and slice into about 1" rounds. Place on plate and wrap in Saran Wrap and refrigerate for about one hour. Spread your mixture evenly among tortillas leaving about 1/2" on the side and roll up tightly. Fold in your diced ham and pickles until combined. In medium sized bowl beat your cream cheese until smooth. Dice your ham and pickles in smaller pieces and set aside.

Be sure to have some crusty bread on hand, because this sauce is KILLER. When it comes to chicken breast recipes, its hard to beat this one. Adapted from :  delish.com INGREDIENTS : 1 cup chopped spinach 2 cloves garlic, minced ½ cup oil-packed sun-dried tomatoes 1 teaspoon salt 2 tablespoons butter 1 cup heavy cream 1 teaspoon garlic powder 1 teaspoon paprika 4 thin sliced chicken breasts INSTRUCTIONS : Number one : Combine the paprika, garlic powder, and salt and sprinkle evenly over both sides of the chicken to coat. Number two : Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet. Number three : When the butter has melted add the chicken breasts and cook 5 minutes per side or until cooked through. Number four : Remove the chicken to a plate and set aside. Number five : Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat. Number six : Add the spinach an...