Honey-Lime Chicken Skewers

I didn't get a picture of these, but they were super yummy and a great marinade!

Honey-Lime Chicken Skewers

(http://www.kitchenmeetsgirl.com/)

• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp oil
• juice of one lime
• 2 garlic cloves, minced
• 1-2 tsp Siracha, or I used a honey garlic one
• red pepper flakes, to taste
• 2 tbsp cilantro
• 1 lb skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro.  I didn't use the cilantro because my husband doesn't like it.  Mix thoroughly.

Pour the marinade over cubed chicken breasts and turn to coat.  Cover and allow to marinate for at least 1 hour.

Put on your skewers and then grill on medium high heat for 6-8 minutes per side.  Make sure juices run clear and enjoy!

Man vs. Food Dinner

My family likes to watch Man vs Food.  We watch it often and like to see what he eats next!  This was not one of his food challenges, but a place he visited before his challenge.  It was a burger place that specialized in grilled add-ons to your hamburger.  We decided to try some of the grilled items and found great success!  My kids loved their hamburgers and the creations we made.  On the show they put it all in a bun, we went bunless and loved it that way too!  Just a new way to spice up a hamburger!

 Man vs Food Hamburger

• Beef for hamburgers
• Buns if desired
• Grilled items:  Onions, Mushrooms, Salami, Egg, Bacon, or anything else you can grill.
• Toppings:  Tomato, Lettuce, Avocado, Cheese, etc.

Grill up your hamburger and your grilled items.  Place all together on a bun with your toppings and prepare to enjoy!

Pineapple-Ginger Flank Steak

I have 3 words to describe this marinade

Yummy, yummy, yummy!!!!!

I experimented this one on the extended family and have great success.  It had a super yummy flavor and was simple with ingredients I already had!

Try this one before the summer is out!!

_________________________

Pineapple-Ginger Flank Steak

(Our Best Bites cookbook)

• 3/4 cup pineapple juice (I opened a can of pineapple and let my kids eat the pineapple and I used the juice!)
• 1 tbsp minced fresh ginger (or I used 1/8 tsp ground ginger)
• 1/4 cup soy sauce
• 6 tbsp brown sugar
• 1/4 cup canola oil
• 4-5 garlic cloves, minced
• Up to 2lbs flank steak

Whisk together the pineapple juice, ginger, soy sauce, brown sugar, oil and garlic.

Score flank steak about 1/8 inch deep with a knife diagonally on both sides to tenderize the meat.

Place the steak in a zip-lock bag and pour the marinade over the top.  Refrigerate for 8 hours or over night.

Remove steak from refrigerator about 30 minutes before grilling.  Grill about 5-10 minutes on each side, depending on how big your steak is and how pink you want it to be.

Let sit for about 5 minutes before slicing and enjoy!!

Barbecue Chicken Cobb Salad

Loved, loved, loved this salad!  It isn't anything different or new, but it was a great way to have a summer dinner without all the cooking!  You can even use leftover chicken for this and then it would be super fast!  All the ingredients can be prepared ahead of time too, which makes this a great busy day dinner or even a great lunch idea too!

 Barbecue Chicken Cobb Salad

(Our Best Bites)

• 12 cups romaine lettuce (or whatever your family will eat.  I used a combo with iceburg lettuce)
• 8-12 ounces grilled barbecue chicken (or leftover chicken is great too!)
• 8 ounces bacon, cooked and crumbled (easy hint-cut your bacon with your kitchen scissors before you cook it and it is already crumbled and cooks fast!)
• 2 Roma tomatoes, seeded and diced
•  large avocado, pitted and diced
• 3 hard boiled eggs, peeled and diced
• 1/2 cup sliced green onions
• 1/2 cup shredded cheddar cheese
• I also added in mine ~ sliced carrots, diced red pepper too!
• Zesty Blue Cheese Dressing and Dip (in Dips and Dressings section)

You can divide the lettuce among different bowls or mix it all together.  My family prefers to add what they like to the salad, so the tomato haters don't get tomatoes!  I had all the ingredients prepared and added them to the salads as family members preferred! Just be sure your kids end up with some vegies, mine tried to only eat the barbecue chicken!

Top with all the yummy ingredients above and put on your favorite dressing or try the Zesty Blue Cheese!

Barbequed Pork Loin Roast

My sister gave me this recipe from a Costco Celebrations cookbook! My sister altered it a little, I will put what we did in parenthesis. It turned out really really good and so easy. You barbeque the roast, but because it is sooo chilly outside we cut our roast up and made pork chops with it!

Super good, try it!!!

PORK LOIN ROAST MARINADE

• 1 1/2 lb pork loin roast
• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tbsp dry sherry (or apple juice)
• 1 1/2 tsp dry minced onions (chopped up an onion)
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• 1 pinch garlic powder (minced 1 clove garlic)

Marinate overnight or 6-12 hours.

Barbecue til done!!

Korean Marinade

I thought this marinade was really yummy. I did not end up skewering the meat but barbecued it whole and than sliced it to serve.

Korean Marinade for Steak kabobs

1/3 cup chopped green onions
2 tbsp. brown sugar
1/4 cup fresh chopped parsley
1/4 cup water
3 Tbsp. sesame oil
1/4 cup soy sauce
5 cloves garlic, crushed

combine the above ingredients. Slice chuch steak into 1/4 to 1/2 inch thick slices. Marinate meat for 8 hours or overnight. Weave strips of steak onto skewers andcook on a hot barbecue for 8 minutes. Serve

Grilled Steak with Blue Cheese Potatoes

I made this this weekend with Elk Steak. And they were really yummy!! I'm not even that much of a blue cheese fan, but I loved it. I did end up broiling the potatoes instead of grilling them.

Grilled Steak with Blue Cheese Potatoes

by: Martha Stewart

Serves 4

* 3 garlic cloves, coarsely chopped

* 3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish

* 1/4 cup plus 2 tablespoons Worcestershire sauce

* 2 tablespoons extra virgin olive oil, plus more for brushing

* Freshly ground pepper

* 1 3/4 pounds skirt steak

* 1 1/2 pounds small red potatoes

* Coarse salt

* 3 ounces blue cheese, crumbled

Directions

1. Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.

2. Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.

3. Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

Andersons Flank Steak

My sister gave me this recipe a few years back, and we have loved it ever since! We look to buy Flank steak just to be able to have this, especially with the blue cheese!

Try it out, it is even good on any steak!

__________________________

1 1/2 lbs Flank Steak

Marinade:

1/2 cup grade juice

1/3 cup soy sauce

1 tsp ginger

2 tbsp brown sugar

1 tbsp oil

1/4 cup chopped green onion

1 large clove garlic, minced

Score steak against the grain about 1/4 inch deep on both sides. Marinate 3-6 hours.

Grill 7-10 minutes per side. Remove from grill and spread blue cheese sauce over top. (or you can set blue cheese spread on the side and put on what you like!)

Blue Cheese Sauce

1/4 lb blue cheese

4 tbsp butter, melted

1 clove garlic minced

Mix together and serve!

Grilled Chicken Caesar Salad

I found this recipe in a Kraft foods magazine, and you can find it on their website www.kraftfoods.com! It was such a simple meal, and great for the summer when you want to avoid the oven! I didn't end up grilling my bread, but put butter and parmesan cheese on it and broiled it some in the oven!

Grilled Chicken Caesar Salad

1/2 cup KRAFT Classic Caesar Dressing, divided
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 thick slices Italian bread
1 clove garlic, peeled, cut in half
1 Tbsp. olive oil
6 cups torn romaine lettuce
3 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
POUR 2 Tbsp. dressing over chicken in resealable plastic bag. Seal bag; turn to coat chicken with dressing. Refrigerate 30 min. to marinate.
MEANWHILE, heat grill to medium heat. Thread chicken onto 4 skewers. Grill 6 to 8 min. or until done, turning occasionally. Add bread to grill; cook 1 min. on each side or until toasted on both sides. Rub toast with garlic; brush with oil.
ARRANGE toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and Parmesan.

Grilled Bananas

This is a delicious treat for after dinner.
cut tops off the bananas
slice bananas down the middle
spray grill with pam
lay bananas peel side up for about 3 min then flip over for another 3 to 5 min.
Take out of peel and put on plate
drizzle maple syrup over top and top with whip cream.
My kids thought this was the best treat ever and can't wait until we have it again (after much complaining while watching me grill the bananas)
Moral of the story always good to try something new!!!

Tangy Barbecue Chicken

This recipe is from Bobby Flay
Soooooooo good!
1 cup ketchup
1/2 cup cider vinegar
3 T molasses
3 T brown sugar
1 T dried mustard
1 T soy sauce
2 tsp Worcestershire sauce
1 cup water
salt and pepper to taste

Bobby cooks the sauce for 30 min until thick then spreads on the chicken while cooking.
I marinated the chicken in the sauce then cooked the sauce for 10 min. Basted the chicken with the cooked sauce and poured some over the chicken on the plate when done. I also added 1 cup of Coke to the marinade. Best barbecue chicken I've had in a while.

Grilled Chicken Tostadas

This marinade comes from the Family Fun magazine and is for Chicken tostadas! We love the marinade for any barbequed chicken!

Marinade:

1/2 cup fresh lime juice

1/4 cup soy sauce

1/4 cup oil

1 tbsp honey

2 tsp minced garlic

1 1/2 tsp chili powder

Tostadas:

2-4 chicken breasts or 6 chicken thighs

8 small corn tortillas

1 1/2 cups shredded monterey Jack

1 1/2 cups shredded lettuce

Optional toppings:
salsa, guacamole, sour cream, cilantro, green onions

___________________

Place the chicken in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling. Grill chicken until no longer pink!

Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.