Recipes

Buttermilk Grilled Boneless Chicken

Ingredients:
6 boneless skinless chicken breast halves  – slice in half horizontally,
Making 12 pieces
1 ½ cups buttermilk
4 fresh thyme springs or 2 teaspoons dried thyme
4 garlic cloves, halved
½ teaspoon salt

Directions:
Place buttermilk, thyme, garlic & salt in a large bowl or shallow dish.  Add the 12 pieces of halved chicken breast and turn to coat.  Cover and refrigerate for 8 hours or overnight, turning occasionally.
Drain chicken, discarding the marinade.  Allow to get to room temperature.
Preheat grill to medium heat.  Lightly oil grates to prevent sticking.
Grill the breasts, covered, until internal temperature is 165 degrees F, turning once.
Rest breasts for 4 to 5 minutes before serving
Serves 6 to 12
Prep time 10 minutes plus marinating time
Grill time 10 to 12 minutes

Grilled Pork Chops with Honey-Soy Marinade

Ingredients:
1 tablespoon packed brown sugar
1 tablespoon melted butter or margarine
1 tablespoon olive or vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1 clove garlic, finely chopped
4 bone-in pork loin chops, 1 inch or thicker (boneless chops can be used)

Directions:
In a small bowl, mix all ingredients except the pork loin chops.
Place pork chops in a shallow glass or plastic dish, pour marinade over chops.  Cover and refrigerate at least 30 minutes, but no longer than 1 hour.
Preheat grill to medium high heat – lightly oil grill grate to avoid sticking.
Remove chops from marinade and allow them to come to room temperature; reserve marinade.  Place chops on grill; cover and grill 6 to 7 minutes on a side, or until internal temperature is 145 degrees F.  Brush two or three times with marinade throughout the grilling process.  When finished, discard any remaining marinade.
Allow pork chops to rest 5 minutes before serving.
Serves 4

Steak Sandwich Kabobs Easy Dinner

Ingredients:
1 lb boneless beef Teres Major, cut into 1 inch cubes
1 teaspoon steak seasoning
1 medium sweet red bell pepper, cut into 1 inch chunks
6 oz focaccia bread, cut into 1 inch cubes (can substitute your favorite artisan bread)
1 medium onion, cut into 1 inch chunks
1 tablespoon olive oil
3 slices provolone cheese, cut into strips
2 cups deli coleslaw
½ cup chopped walnuts

Directions:
Sprinkle beef Teres Major with steak seasoning.  Alternately thread the beef, red pepper, bread cubes and onion onto four metal or soaked wooden skewers; brush with oil.
Preheat grill to medium heat.
Grill, covered, 8-10 minutes or until meat reaches desired doneness, turning occasionally.  Top with cheese; grill 1-2 minutes longer or until cheese is melted.
In a small bowl, combine coleslaw and walnuts.  Serve with kabobs.
Serves 4
From prep to table 25 minutes

Teriyaki Glazed Chicken Easy Dinner

Ingredients:
4 boneless skinless breasts, cut into strips
3 tablespoons canola oil, divided
4 medium carrots, julienned
1 medium sweet onion, julienned
½ cup soy sauce
¼ cup packed brown sugar
hot cooked rice (optional)
Toasted sesame seeds (optional)
sliced green onions (optional)

Directions:
In a heavy skillet or wok, stir-fry chicken strips in 2 tablespoons oil until cooked through, 6-8 minutes.  Remove chicken and set aside.
In the same skillet, stir-fry carrots in the remaining 1 tablespoon oil for 2 minutes.  Add julienned onion; stir-fry until vegetables are tender, 2-4 minutes longer.
Combine soy sauce & brown sugar; add to skillet.  Bring to a boil.  Return chicken to skillet.  Simmer until sauce is slightly thickened, about 5 minutes.
Serve with rice.  Sprinkle with sesame seeds and green onions if desired.
Serves 4
From prep to table 30 minutes (includes rice cooking time)

Grilled Tilapia w/Lemon Basil Vinaigrette Easy Dinner

Ingredients:
3 tablespoons lemon juice
3 tablespoons minced fresh basil, divided
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons capers, drained
½ teaspoon grated lemon peel
4 tilapia fillets (5-7 oz each), thawed if you buy frozen
½ teaspoon salt
¼ teaspoon black pepper

Directions:
For vinaigrette, in a small bowl, whisk the lemon juice, 2 tablespoons basil, olive oil, garlic, capers and lemon peel; set aside 2 tablespoons for sauce.
Sprinkle fillets with salt and pepper.
Brush both sides of fillets with remaining vinaigrette.
Pre-heat grill to medium heat.  Lightly oil grill grate to prevent sticking.
Grill, covered, over medium heat 3-4 minutes on each side or until fish flakes easily with a fork.
Brush with reserved vinaigrette and sprinkle with remaining basil.
Serves 4
From prep to table 25 minutes

1-2-3 Grilled Salmon Easy Dinner

Ingredients:
1/3 cup olive oil
3 tablespoons soy sauce
2 tablespoons Dijon mustard
½ teaspoon dried minced garlic
6 salmon fillets (5-8 oz each)

Directions:
In a small bowl, combine the oil, soy sauce, mustard and garlic.  Pour half of marinade into a large resealable plastic bag.  Add the salmon; seal bag and turn to coat.  Refrigerate 30 minutes.  Refrigerate unused marinade.
Drain fish from marinade and discard used marinade.  Pre-heat grill to medium to high heat.  Lightly oil grill grate to prevent sticking.  Grill salmon skin side down, covered, over high heat 5-10 minutes or until fish flakes easily off skin.
To serve, drizzle with heated reserved marinade.
Serves 6
From prep to table: 10 minutes prep, 30 minutes marinating, grilling 5-10 min

Guinness Corned Beef and Cabbage

Ingredients:
2 lb red potatoes, quartered
1 lb whole carrots, cut into 3 inch pieces
2 celery ribs, cut into 3 inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3 ½ pounds)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 oz) Guinness stout beer OR reduced-sodium beef broth
½ small head cabbage, thinly sliced
Prepared Horseradish

Directions:
In a 6 quart slow cooker, combine potatoes, carrots, celery and onion.  Add corned beef (discard spice packet or save for another use).
Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth.  Gather corners of cloth to enclose seasonings; tie securely with string.  Place in slow cooker.  Pour stout over top.
Cook, covered, on low 8-10 hours or until the meat and vegetables are tender, adding cabbage during the last hour of cooking.  Discard cheesecloth with seasonings.
Cut corned beef diagonally across the grain into thin slices.
Serve corned beef with vegetables and prepared horseradish.
Serves 9

Sweet and Sour Beef* – Easy Dinner

Ingredients:
1 tablespoon cornstarch
2 tablespoons cold water
1 pound boneless beef top sirloin cut into ½ inch cubes *
1 teaspoon salt
½ teaspoon pepper
3 teaspoons canola oil, divided
1 large green bell pepper, cut into ½ inch pieces
1 large red bell pepper, cut into ½ inch pieces
2 medium tart apples, chopped
½ cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
½ cup cider vinegar
Hot cooked rice, optional
*  substitute chicken or shrimp or boneless pork loin

Directions:
In a small bowl, mix cornstarch and water until smooth. Sprinkle meat with salt and pepper.  In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat.  Add meat; stir-fry 2-3 minutes or until done.  Remove from pan.
In same skillet, stir-fry peppers and apples in remaining oil 2 minutes.  Stir in ½ cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender.  Remove from pan.
Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar.  Stir cornstarch mixture and add to pan.  Return to a boil; cook and stir 1-2 minutes or until thickened.
Return meat and pepper mixture to pan; heat through.  If desired, serve with rice.  Sprinkle with the remaining green onion.
Serves 6
Prep to table 30 minutes

How Do You Cook Salmon in an Iron Skillet in the Oven?

Center cut salmon fillet, 1 to 1.5 lb
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Place your cast-iron skillet into a cold oven and heat to 450 degrees F.

While the pan is getting hot, brush the salmon with olive oil and sprinkle with the salt and pepper to taste.  Once the oven and pan have come up to temperature, remove the pan and lay the fish skin side down.

Return the skillet to the oven and cook uncovered for 14-18 minutes, or until the internal temp of the fillet reads 125 degrees F (if you like it more done, just leave it in the oven a few more minutes).  Remove from the pan and rest for 5 minutes.  Cut the salmon into serving size pieces and serve.

This method can be used for skin-on whitefish, skin-on walleye, skin-on snapper, etc.  The skin gets crispy and delicious!

Brown Sugar-Glazed Baked Salmon

Ingredients:
1 lb salmon fillets
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons brown sugar
1 tablespoon soy sauce
4 teaspoons Dijon mustard
1 teaspoon rice vinegar

Directions:
Preheat oven to 425 degrees F.  Cut salmon into four pieces.  Place in a foil-lined baking pan; sprinkle with salt and pepper.  Bake, uncovered, 10 minutes.
Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar.  Bring to a boil.  Brush evenly over salmon.  Broil 6 inch from heat 1-2 minutes or until fish flakes easily with a fork and separates from the skin.
Serves 4
From prep to table 25-30 minutes

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