Chicken Teriyaki Kabobs

I love grilling in the summer, even if it is hot out. The taste is just so worth it. Tonight I am making Chicken Kabobs. I found this recipe somewhere online a while ago . It is very simple, which I like on a day when i am just not feeling up to par . You can use any veggies you like. 

♥

☺~~HAPPY GRILLING~~☺

INGREDIENTS

1 chicken breast per person cut into 1" inch cubes

Teriyaki sauce ( bottled or home made )

skewers

mushrooms (whole)

1 onion cut into wedges

cherry tomatoes

1 large green pepper, cut into pieces

Skewers

DIRECTIONS

Garlic Chicken Kabobs

I love garlic and grilling as I've mentioned before. This came out so good and tender. 

INGREDIENTS
4 cloves garlic, minced
1/4 teaspoon salt
1/3 cup minced fresh cilantro ( I used dried cilantro-- both cilantro and parsley work well  

so don't sweat if you dont have cilantro on hand )
1/2 teaspoon ground coriander
1/4 cup reduced-fat plain yogurt
1 tablespoons lemon juice
1 1/4  teaspoon olive oil
1 pounds boneless skinless chicken breasts, cut into 1-inch cubes


DIRECTIONS
Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 6 to 8 hours or over night.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce.

( you can bake these @ 175 degrees for 21minutes on side then flipped them over and baked them for 21minutes on the other side.) 

GARLIC DIPPING SAUCE
2 garlic cloves, minced
1/3 teaspoon salt
1 tablespoons olive oil
1/2 cup reduced-fat plain yogurt

For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving.

Grilled Chicken Packs

This is one that simple and easy and keeps the house cool on a hot day, as you cook it outside. I LOVE grilling as I have mentioned before. I am always looking for different things to cook outside. This is a meal all in one. OH and when done the clean is so easy, ☺ just throw the foil away lol

♥

☺~~HAPPY GRILLING~~☺

INGREDIENTS
4 boneless skinless chicken breasts (4 to 5 oz each)
1/2 teaspoon salt-free garlic-herb blend
1/2 cup reduced-fat ranch dressing
1/4 cup water
2 cups quartered small red potatoes
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1/4 lb fresh green beans, trimmed
1/3 cup finely shredded Parmesan cheese




DIRECTIONS

Grilled potatoes in foil packets

☺~~HAPPY GRILLING~~♥

Build a medium fire in an outside grill, if gas grill heat to med.

Ingredients

4 nice sized white or yellow fleshed potatoes, peeled and sliced
8 teaspoons butter total (using 4 teaspoons each on two layers)
1 packet onion soup mix
salt & pepper to season
2 sheets heavy duty aluminum foil approx. 24" long each

Directions

Peel and slice the potatoes about 1/4" thick

Here's how to make leak-proof foil packets:

lay 2 sheets of 24" foil on top of each other so the shiny sides are facing each other,
along one long edge begin folding the edge over on itself 5 or 6 times, this makes your main seam,
open the two sheets so their laying flat on the counter with the shiny sides up - spray this surface with Pam spray.

Place 1/2 the sliced potatoes on the foil in the center.

Place 4 teaspoons of butter over the potatoes.

Cover with 1/2 the packet of onion soup mix. 

Cover with the remaining potatoes, 

4 more teaspoons of butter and the rest of the onion soup mix. 

Begin bringing up the two long ends so the meet.
Fold these long edges over themselves as many times as it takes until you have reached the potatoes.
Begin folding the small ends over themselves until you reach the potatoes.
You should now have a leak-proof foil packet for grilled potatoes.


Place the grilled potatoes on the top warming rack if you have it, if not place on grill rack.

Flip several times during cooking to keep the butter and juices distributed - Use pot holder , and if u use tongs be very careful not to puncture the foil.

Serve immediately after cooking.

Honey Barbecue Grilled Chicken

I love honey and I love Chicken and I LOVE Barbecue on the grill.

So I am always in search of different recipes and this is the one I found tonight.

Which I will be trying this week. I am sure it is delicious. This is even especially good as i can make it in the morning and put in fridge for the day. I plan on making Grilled potatoes in foil packets with this since it is all cooked on the grill. Notice it is GRILLED lol I cook a lot on the grill from spring into fall.
 I grab my chair, my book and cook my dinner out in the fresh air. OH and the bug spray those mosquito's love me, giggles.

☺~~HAPPY GRILLING~~♥

  

INGREDIENTS
8 chicken drumsticks ,thighs or boneless breasts
1/2 cup ketchup
1/2 cup orange juice
1/4 cup honey
1/4 cup balsamic vinegar
2 tbsp olive oil
2 tbsp whole grain mustard
1 garlic clove, minced
1 tsp dried oregano
salt and pepper

DIRECTIONS
Make 2 or 3 cuts into each drumstick ,thighs or breasts.
Whisk the ketchup, orange juice, vinegar, olive oil, mustard, garlic, oregano, salt and pepper together in a large Ziploc baggie. Add the chicken and mix to coat well. Refrigerate, occasionally turning the chicken to coat, for at least 4 to 6 and up to 24 hours.

Build a medium fire in an outside grill. if gas grill heat to med-high.
Remove the chicken from the marinade, reserving the marinade for basting. Spray Pam on the grill grate. Place the chicken on the grill and cover. Grill for 20 minutes, turning and basting frequently with the marinade. Make a cut to make sure juice runs clear if using legs and thighs.

Cracker Barrel’s Grilled Chicken Tenders

I love Cracker Barrel. There ins't one close to us since

 we moved 5 years ago. So I was delighted when I 

found some recipes online.

~This recipe is so simple, and the results are great~

Happy Cooking

♥

Ingredients:

1 lb. Chicken Breast Tenders

1/2 C Italian Dressing (drain spices and discard spices)

1 tsp Fresh Lime Juice  (  I use lemon juice )

1 1/2 tsp Honey

Directions

>Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all tenders are covered, marinate for 1 hour.

Grill the chicken tenders to lightly golden in color but not dry.

Grilled Chicken Burgers

I know there are many ways of making burgers. Today I decided  to make my own version.  I used the spices I felt like.and I needed to use up mushrooms I had left over. I kinda made it all up as I went along. I also had left over hot dog chili sauce left over from the other night . 

Hubby said they came out Great!  I don't know as I didn't have all the good stuff on it. The burger i had was very good, moist and juicy!

~ENJOY~ HAPPY GRILLING~

 ü

1 LB ground chicken or turkey

2 teaspoons garlic powder

1 tsp. onion powder

1 tsp. paprika

2 tsp. Italian seasoning

1/4 to 1/2 cup fresh bread crumbs

8 squirts of soy sauce

1 onion, chopped

1 cup fresh chopped mushrooms

4 slices of bacon

6 slices of bread

Hot Dog chili sauce ( or any chili sauce you prefer)

Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion and the mushrooms.

Broil the bacon and then crumble into the onion and mushroom mixture. Saute on low for 5 mins. Set aside.

In a large bowl, combine the chicken and the spices, bread crumbs and soy sauce.

Cover and refrigerate for at least 1 hour or up to 4 hours

Meanwhile, build a charcoal fire in an outdoor grill Or, preheat a gas grill on High, then turn to medium.

Shape the chicken mixture into six 4-inch-wide patties.

Spray grill with Pam. Cook burgers about 15 to 30 mins turning once.

Remove to plate. Toast bread on both sides and place on plate.

Put one slice of bread on plate top with chicken burger.

 Add Hot dog chili sauce 

when the onion, mushroom, bacon mix

 this was my dinner , hubby got the works 

I made Macaroni  Salad , I use small shells and 1 can white tuna fish and mayo.

Pork Spare Ribs

My hubby found this rub in the news paper the other day.

I figured since I was making a rack of ribs I would

give it a try. I did half with this rub and the other half with

BBQ sauce.  It turned out great! I didn't use the chipotle powder

as I didn't have any, and I am not one for spicy food.

Sperts Rub

1 TBSP. paprika

1 tsp. Chili Powder

1 tsp.  Salt

1 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. dried oregano

1 1/2 TBSP. brown sugar

1/2 tsp. chipotle powder ( optional)

Rinse ribs and pat dry with paper towel.
Combine all ingredients thoroughly. Rub on meat at least

1/2 hour before grilling. ( I did it over night)

Grill for about 45 mins turning every 10 mins or so.

Store left over rub in airtight container.

The recipe can easily be doubled or tripled.

Makes enough for 1lb of meat.

Just the right portions of spices and seasonings make Michele Marvin’s “Sperts Rub” by Michele Marvin,Saddle Brook NJ a winning recipe for the Saddle Brook resident who likes to add a little smoky flavor to steak, chicken and ribs.

BBQ PORK RIBS

I used Sweet Baby Ray’s Sweet Vidalia Onion BBQ Sauce. 

Poured some on bottom of a baking dish and then added ribs
and poured rest on top. 

Cover it and put in fridge over night.

Grill ribs over coals about 45 minutes or until done;
turn every 15 minutes or so.

I made Potato Salad to go with the Ribs.

Memorial Day
Don't forget why we celebrate this day
Freedom doesn't come Free Thank you to all the men and women who served our country and still do.
God bless

Copy Cat BB Kings Blues Club BBQ Ribs

With Memorial Day around the Corner I was looking for something to grill, and i came across these YUM SO this is what we are grilling with some homemade potato salad and home made macaroni salad.

HAPPY GRILLING

ü

Ingredients

2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water

Directions

Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot.
Add ribs and cook, covered, for 3 to 5 hours.
Brush with sauce during last minutes of cooking.
Serve with remaining sauce.

BB King's Blues Club Dry Spice Rub

1 cup chili powder

1 tablespoon garlic granules

1 teaspoon onion powder

1/2 teaspoon cumin

1 1/2 teaspoons salt

2 tablespoons seasoned salt

In a jar combine all ingredients well and store in a dry place, covered, until ready to use.

Grilled Chicken or Steak Fajitas

I love fajitas, and cooking the meat and veggies on grill makes it all the more tastier!! Serve with Mexican Rice .  Happy Grilling! ENJOY  ü 

INGREDIENTS
1 pound boneless skinless chicken breasts, cut into strips OR          beef sirloin steak cut in strips
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
1 medium onion, cut into thin wedges
1/2 cup barbecue Sauce (I used bottled BBQ sauce , Sweet Baby Rays) 
8  Flour Tortillas, warmed
1 cup shredded cheese ( mexican )
1/2 cup sour cream



DIRECTIONS


Preheat grill to medium-high heat.
Place Chicken on skewers.
Poke holes in heavy duty aluminum foil and place veggies on it and place on grill along side chicken skewers
Place chicken and vegetables in pan. Place pan on grill; cover grill with lid.
Grill chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.










Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.
ENJOY!

Honey Chicken Kabobs

                                        This recipe is so easy and yummy! You can just put the skewer through the  chicken tender and cook it that way if you desire.

                           Or you can cut it into nugget size and cook it that way with veggies on a seperate skewer.  There just something  about cooking food on the grill that just makes it taste so much better! I cook on the grill a lot during the spring in to the fall. So I hope to be posting more grilled recipes as the days go on and I go through all the recipes I have collected over the years.

Happy Grilling ü


Ingredients

1/4 cup vegetable oil

1/3 cup honey

1/3 cup soy sauce

1/4 teaspoon ground black pepper

8 skinless, boneless chicken breast

halves - cut into 1 inch cubes

2 cloves garlic

5 small onions, cut into 2 inch pieces

2 red bell peppers, cut into 2 inch pieces

skewers

Directions
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

I make rice and put chicken and veggies on top

Honey Mustard Grilled Chicken

  

Ingredients

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 teaspoon steak sauce
• 4 skinless, boneless Chicken Breasts halves ( or any chicken pieces you perfer)

Directions

1. Start grill - if you use gas grill Preheat the grill for medium heat.                        
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Spray the grill grate with Pam . Grill chicken  for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!               

6 Weight Watcher Points ( Old System )

Nutritional Information

Honey Mustard Grilled Chicken

Servings Per Recipe: 4
Amount Per Serving
Calories: 266

• Total Fat: 8.3g
• Cholesterol: 70mg
• Sodium: 618mg
• Total Carbs: 22g
• Dietary Fiber: 0.1g
• Protein: 24.7