“BUTTERMILK” APPLE CIDER GRILLED CHICKEN

“BUTTERMILK” APPLE CIDER GRILLED CHICKEN
4-6 chicken breasts
2 tablespoons avocado oil
2 cups WHOLE milk
4 tablespoons apple cider vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
FRESH ground sea salt and black pepper

• Place chicken breasts in a LARGE ziploc bag.
• Whisk together the milk and apple cider vinegar.
• Pour milk mixture over the chicken and seal tight. Marinate over night or at least 8 hours. Turn every few hours if you can.
• Remove the chicken from the refrigerator 1 hour before grilling.
• Preheat grill and spray with non-stick spray.
• Grill chicken 3-4 minutes per side.

NOTE: Grill time will vary based on whether you use bone in or boneless chicken breasts as well as how thick they are. Adjust accordingly.

GRILLED HULI HULI CHICKEN

 

Huli Huli is a cooking method of roasting chicken on a spit and serving it with a teriyaki-like sauce. Huli is the Hawaiian word for turn and as it cooks people would shout HULI as the chickens turned on the spit.

This tasty recipe has succulent chicken, delicious teriyaki, and sweet pineapple to recreate the VERY best of the HULI HULI experience. I bet you might even hear the waves lapping up on the shore, the Hawaiians shouting TURN or the sizzle of the drippings hitting the open fire.

GRILLED HULI HULI CHICKEN
3 boneless, skinless chicken breasts
1/3 cup Country Bob’s All Purpose Sauce
1/4 cup Bragg’s Liquid Aminos
1/2 cup chicken broth
1/4 cup frozen pineapple juice concentrate
2 cloves garlic, minced

• Whisk together all ingredients except the chicken.
• Place chicken in a large ziplock bag.
• Pour juice mixture over chicken, turning chicken pieces to coat well and seal bag.
• Marinade in the refrigerator for 24 hours.
• Heat grill to low-medium
• Drain the chicken and discard the marinade.
• Grill chicken until juices run clear and chicken is cooked through, but DO NOT OVER COOK!
• Serve over rice with grilled pineapple slices.

BBQ APRICOT PINEAPPLE CHICKEN

 

 

BBQ APRICOT PINEAPPLE  CHICKEN adapted from Carrie at Northwoods Scrapbook

BBQ SAUCE
Avocado oil
1 cup finely chopped yellow onion (1 small onion)
1 tablespoon minced Fresno chile, seeds removed (1 chile)
4-6 cloves garlic, minced
13 ounce jar apricot-pineapple jam
1/2 cup fresh orange juice (1 large orange)
1/4 cup apple cider vinegar
1/2 cup jalapeño ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce

• Heat 1 tablespoon avocado oil in a medium saucepan over medium heat.
• Add the onions and cook until soft, 3 to 4 minutes.
• Add the chile and garlic; cook an additional 2 minutes.
• Stir in the jam; cooking until the jam melts, 3 to 4 minutes more.
• Add the orange juice and cider vinegar, bring to a simmer.
• Add the ketchup, honey and Worcestershire.
• Adjust the heat to medium-low and simmer, stirring often, until thickened, 10-15 minutes.
• Remove from the heat and let cool for 5 minutes.
• Transfer the sauce to a blender and puree until smooth.
• Add salt to taste.
• Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
2 tablespoons smoked paprika
1 teaspoon each FRESH ground sea salt and black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

• Preheat the oven to 375°.
• In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
• Pat dry chicken breasts.
• Coat chicken breasts on both sides with avocado oil.
• Generously sprinkle both sides with seasoning mix.
• Place the chicken thighs on two foil-lined baking sheets.
• Bake until the chicken is cooked through, 35 minutes.
• Turn the oven to broil.
• Generously baste the chicken pieces with BBQ sauce and broil until the sauce has caramelized and chicken is cooked through.
• Remove to a platter, let rest for 5 minutes
• Sprinkle the chicken with parsley.
• Serve with the reserved BBQ sauce.

BALSAMIC CHARRED GARLIC CARROTS

 

To add a bit of an edgier flavor to carrots I use balsamic vinegar and then char them crisp.  Flavored balsamic vinegars work well also.  Tonight I used a pineapple coconut white balsamic vinegar.

BALSAMIC CHARRED GARLIC CARROTS
2 pounds carrots, sliced on the diagonal or smaller carrots halved lenghtwise
2 cloves garlic, minced or sliced paper thin
1 tablespoon butter
1 tablespoon garlic oil (avocado or olive work well too)
FRESH ground sea salt and black pepper, to taste
2 tablespoons balsamic vinegar

• Heat butter and oil in a non-stick skillet over medium high heat.
• Add carrots and garlic, stirring to coat well.
• Cover and simmer 5 minutes until carrots begin to soften.
• Uncover and continue to simmer until carrots begin to char.
• Add balsamic vinegar and stir to coat well.
• Cook 2-3 minutes more until carrots are charred, cooked through and most liquid is absorbed.

HONEY RANCH BBQ PORK CHOPS

 
HONEY RANCH BBQ PORK CHOPS
PORK CHOPS
4 THICK bone-in pork chops
1 ounce Hidden Valley Ranch seasoning (I buy it by the bottle, but you can use the dip/salad dressing package)
2 tablespoons chopped parsley
1 batch BBQ sauce (recipe below)

• Coat pork chops with ranch seasoning.
• Add pork chops to a large ziplock bag.
• Add sauce to the chops and coat well.
• Seal bag and marinade at least an hour, but preferably over night, turning occasionally.
• Drain marinade from pork chops.
• Prepare grill.
• Sear chops on hot grill, turning once.
• Brush with reserved marinade, grilling 5-7 minutes until cooked through.

BBQ SAUCE
3/4 cup ketchup
2 tablespoons PACKED brown sugar
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce
1 teaspoon Mesquite liquid smoke
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
FRESH ground black pepper, to taste

• Whisk together the ketchup, brown sugar, honey, liquid smoke, paprika, garlic powder and pepper. Reserve 1/4 cup.

GRILLED PORK CHOPS & PLUMS

GRILLED PORK CHOPS & PLUMS
4 thick bone-in pork chops
2 tablespoons avocado oil
4-6 LARGE plums, halved and pitted
Juice from 1 LARGE lemon
2 tablespoons PACKED brown sugar
1 teaspoon ground coriander
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon ground ginger

• Whisk together the avocado oil and lemon juice. Set aside.
• Rub plums with half of the brown sugar.
• Whisk together the remaining brown sugar with the coriander, ginger, salt and pepper.
• Lightly brush the pork chops with oil mixture and then sprinkle with spice mixture.
• Sear chops on an oiled grill over medium heat 3-4 minutes per side until you reach 140° and a good sear on each side.
• Transfer chops to platter and tent with foil while you grill the plums.
• Add plums to grill 2-3 minutes per side until caramelized and skins are peeling away.
• Peel away skins and toss plums in remaining lemon juice mixture.
• Serve immediately.

TERIYAKI CHICKEN with PINEAPPLE SALSA and RED PEPPER JELLY GREEN BEANS

TERIYAKI CHICKEN
1/3 cup Bragg’s liquid aminos
1/4 cup sugar
2 tablespoons mirin
1 tablespoon FRESH grated ginger
1 teaspoon cornstarch
2 pounds boneless skinless chicken breasts or tenders

• Whisk together the liquid aminos, sugar, mirin, ginger and cornstarch together in a small saucepan.
• Bring to a SLOW boil over medium heat until thickened, about 2 minutes.
• Marinate chicken pieces for 1 hour.
• Grill chicken 2-3 minutes per side on a medium hot grill.
• Brush chicken with remaining sauce as grilling.

JALAPENO PINEAPPLE SALSA
1 pineapple, diced
4 cups watermelon cubes
2 jalapenos, seeded and diced
1 cup cherries, diced
1 small red onion, diced
1/3 cup chopped cilantro

• Toss all together.
• Chill at least 2 hours before serving.

RED PEPPER JELLY GREEN BEANS
1 1/2 pounds FRESH green beans, trimmed
1 LARGE shallot or SMALL red onion, diced
4 cloves or chicken in garlic, minced
FRESH ground sea salt and black pepper
1/4 cup FRESH orange juice
1/2 cup red pepper jelly
2 tablespoons chopped cilantro
2 tablespoons butter

• Heat butter until melted over medium heat.
• Add shallots or red onions and saute 2-3 minutes until softened.
• Add garlic and stir 30 seconds until fragrant.
• Add green beans and orange juice, stirring to coat.
• Add jelly to top of beans, cover and cook over medium heat 10-15 minutes until beans are tender.
• Stir in cilantro to blend flavor and serve immediately.

GRILLED CHICKEN with PEACHES & GREEN TOMATOES

GRILLED CHICKEN with PEACHES & GREEN TOMATOES
1/2 cup Bragg’s Liquid Aminos
1/4 cup packed brown sugar
1 tablespoon minced FRESH ginger
4-6 bone-in, skin-on chicken thighs
2 tablespoons avocado oil
2-3 green tomatoes, cut into wedges
2-3 FRESH peaches, cut into wedges
1/2 red onion, sliced thin
2 tablespoons FRESH chopped flat leaf parsley
Juice of 1 LARGE lemon
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper

• Combine liquid aminos, brown sugar, ginger and garlic in a large Ziploc bag.
• Add chicken, seal bag and turn to coat chicken.
• Refrigerate AT LEAST 2 hours. All day or overnight is best. Turn bag frequently.

• Preheat oven to 400°.
• In a LARGE cast iron skillet heat 1/2 tablespoon of oil over medium-high heat.
• Add tomatoes and peaches to cook, turning once, until lightly browned.
• Transfer to a serving bowl.
• Whisk together the lemon juice, salt, honey and 1 tablespoon of avocado oil.
• Fold in parsley.
• Pour over tomatoes and peaches, gently turning to coat.
• Add last 1/2 tablespoon of oil to skillet over medium heat.
• Drain chicken of marinade.
• Add to skillet skin side down, cooking 2-3 minutes until browned.
• Turn chicken and transfer to oven for 20-25 minutes until cooked through.
• Plate chicken and top with peach tomato mixture.

NOTE:  Grilling the chicken works well too, in fact it's my preferred method.

PINEAPPLE PEPPER CHICKEN

PINEAPPLE PEPPER LIME CHICKEN
3 pounds chicken thighs and drumsticks (or any combo you like)
2 limes, juiced (about 1/4 cup)
3/4 cup pineapple pepper preserves
FRESH ground sea salt and black pepper, to taste

• In a small saucepan combine preserves and lime juice and heat until melted and well blended.
• Sprinkle chicken pieces with FRESH ground salt and pepper.
• Heat grill to medium.
• GENEROUSLY spray grill grates with non-stick spray.
• Grill chicken 15-20 minutes or about 175° internal temperatures. Turn Occasionally and baste generously during the last 5 minutes with the sauce.
• Serve with remaining sauce.

HOBO CHICKEN & SMOTHERED GREEN BEANS AND CORN

I’ve been making packs like this since girl scouts, but they keep getting a little more flavorful and “elegant” as time goes on. Hubby also wanted smothered beans tonight and what a HAPPY accident that was.  The sauce from the chicken merged with the sauce from the beans and voile’ we entered the mega flavor zone. I will make these two recipes together from now on.

The beauty of the HOBO CHICKEN recipe is that you can mix and match the chicken pieces to each person’s likes and dislikes. You can also do the same with the sauce.  I’m deathly allergic to mustard, but hubby loves it so after I pour half the sauce over mine, I add a tablespoon of Dijon mustard to his sauce and then pour it over his.  I then label the packets well! 😀

HOBO CHICKEN serves 4
4 skinless chicken breasts or 8 skinless chicken thighs or any combination you like
2 large carrots, sliced
2 cans white shoepeg corn
4 green onions, sliced
1 tablespoon sesame seeds
1/3 cup Bragg’s Liquid Aminos
1/2 cup Country Bob’s All Purpose sauce
3 tablespoons Hoisin sauce
2 cloves garlic, minced

• Cut 4 large (12×18) heavy duty squares of foil.
• Lightly spray foil with non-stick cooking spray.
• Place equal portions of corn and carrots in the center of each piece of foil.
• Top with chicken pieces.
• Sprinkle with green onions.
• Sprinkle with sesame seeds, saving a few for garnish at the end.
• In a small bowl whisk together the liquid aminos, hoisin sauce, garlic, and Country Bob’s sauce.
• Divide evenly and spoon over chicken.
• Using the long edges bring up the edges and fold into a large fold.
• From the opposite side, bring up edges to seal seams loosely so there is enough room for heat circulation.
• Heat grill to low-medium.
• Grill covered at 350-400 degrees for 35-40 minutes until chicken is cooked through.
• Open foil, sprinkle with remaining sesame seeds and serve immediately.

SMOTHERED GREEN BEANS AND CORN
2-15 ounce cans green beans, WELL drained
1 12 ounce can white shoepeg corn, WELL drained
1/2 pound bacon, diced
1/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons Bragg’s Liquid Aminos
3/4 teaspoon garlic powder

• Preheat oven to 350°.
• Pour drained green beans and corn in an 8×8 inch pan.
• In a large skillet, cook bacon until almost done but not too crispy. Drain on paper towels.
• Sprinkle cooked bacon on top of green beans.
• Whisk together brown sugar, melted butter, liquid aminos and garlic powder.
• Pour over green beans.
• Bake uncovered for 40 minutes.

GRILLED BBQ BACON WRAPPED CHICKEN WINGS

GRILLED BBQ BACON WRAPPED CHICKEN WINGS
3 dozen chicken drumettes
FRESH ground sea salt and black pepper, to taste
36 slices bacon, cut down to 3/4 strips – save 1/4 ends for another dish or salad
1/2 cup favorite BBQ sauce (I use Sweet Baby Ray’s Honey Chipotle)
3 tablespoons pineapple juice
36 toothpicks
Lime wedges for serving.

• Soak toothpicks in pineapple juice for 20 minutes.
• Prepare grill for indirect heat.
• Pat chicken dry.
• Season chicken with salt and pepper.
• Wrap each piece with a bacon slice and secure with a soaked toothpick.
• Oil grill grates.
• Grill drumettes over direct heat 4-6 minutes until bacon is lightly browned. Turn frequently so as to brown evenly.
• Move chicken to cold side of grill, cover and cook 20-25 minutes until chicken is cooked through.
• Baste several times during last 5 minutes.
• Serve with lime edges.

SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES

SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES
4 bone in 3/4 inch pork chops
2 tablespoons Avocado oil
1/3 cup Frank's Sweet Chili Sauce
1/3 cup tangerine juice
2 cloves garlic, minced
1/3 cup honey
sea salt & fresh ground pepper, to taste
small red potatoes, washed and halved
Avocado oil
chopped Parsley

• Arrange pork chops flat in a baking dish. 
• Salt and pepper to taste.
• Whisk together the oil, Frank's, juice, garlic and honey.
• Pour over pork chops and turn to coat.
• Cover chops and refrigerate (4-8), turning every 30 minutes.

• Toss Potatoes with Avocado oil and parsley.
• Arrange in baking dish.
• Generously salt and pepper.
• Roast until fork tender.

• Prepare grill to medium high heat.
• Place chops on grill and close lid.
• Turn once, grilling both sides 4-5 minutes each until internal temperature is 145-160 degrees.
• During last 2 minutes coat each side with honey.
• Remove from grill and let rest 5 minutes.

SEX ON A STICK for my birthday

SEX ON A STICK
1/2 cup Teriyaki marinade (see below)
fresh pineapple cut into chunks
1 pound Chicken tenders or chicken chunks
1 pound large shrimp, tails cut off
1 pound bacon, cut into halves

• Soak skewers in water for 1 hour prior to assembly.
• Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
• Thread onto skewer to secure.  
• Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
• Brush with marinade,
• Bake 10-12 minutes.
• Remove from oven and brush with marinade again.
• Bake for an additional 7-8 minutes or until bacon is sizzling.

 Can be grilled, but watch for bacon to burn.

TERIYAKI MARINADE
1/4 cup soy sauce
1/4 cup white wine 
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, minced
1/2 teaspoons red pepper flakes
pinch sea salt
Juice of 1 lemon
2 tablespoons avocado oil
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons champagne vinegar

•  Whisk together all ingredients until well blended and sugar is completely dissolved.

LABOR DAY BBQ RECIPES - BLEU CHEESE BURGERS, CHEDDAR BACON BURGERS & COWGIRL KISSES

BLEU CHEESE BURGERS
1/3 pound ground chuck
2-3 tablespoons bleu cheese crumbles
salt and pepper
1/4 teaspoon Worcestershire sauce

• Mix together, form a patty and grill to taste.

BACON CHEDDAR BURGERS
1/3 pound ground chuck
2-3 tablespoons grated sharp cheddar
1 tablespoons bacon crumbles
salt and pepper
1/4 teaspoon Worcestershire sauce

• Mix together, form a patty and grill to taste.
• Top with additional cheese and bacon if desired.

COWGIRL KISSES
8 ounces cream cheese
2 tablespoons Foothill Salad Seasoning
1 slice bacon per pepper
Jalapeno Peppers
Raspberry Chipotle Sauce (see below)

• Mix cream cheese and Foothill Salad Seasoning until well blended.
• Clean and remove seeds from peppers.
• Fill peppers.
• Wrap each pepper with a slice of bacon.
• Bake or grill over low heat until bacon is crisp.
• Serve with raspberry chipotle sauce. 

RASPBERRY CHIPOTLE SAUCE 
1 cup Raspberry Jam 
2 tablespoons diced chipotle peppers
2 tablespoons soy sauce
2 tablespoons apple cider or rice wine vinegar 

• Whisk all ingredients until well blended.
• Chill until ready to serve.  
• Warm before serving.

CAMPFIRE POTATOES

Amounts are proportionate and per taste.

Slice some yukon gold potatoes and Vidalia onions.

Generously sprinkle with salt and pepper.

Toss with melted butter until well coated.

Using heavy duty foil cut out generous sized squares per person.

Squirt a generous amount of yellow mustard all around.

Sprinkle with grated cheddar cheese and crumbled crisp bacon.

Seal well.

Seal well and toss on grill for 25-30 minutes.

HOMEMADE BBQ SAUCE

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

• In a large saucepan combine all the ingredients except the ketchup. 
• Cook uncovered until sugar is dissolved and all ingredient are well blended.
•  Add ketchup and bring to a slow boil, stirring constantly. 
• Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

HERBED BBQ CHICKEN

It was another scorcher here today of 112 degrees and monsoony humidity so we stayed inside and painted the bathroom and a bedroom.  I'm exhausted though so decided to make this simple recipe for the grill.  It was made even simpler by having the lime juice in the freezer.  I buy the fruit and then squeeze it all at once making it into cubes for future recipes. And then even simpler yet by converting the fresh herbs into dry measurements and using a mortar & pestle to revive them.  This was a substitute for tonight, but I highly recommend using the fresh when you can.

HERBED BBQ CHICKEN
1/2 cup vegetable oil
1/2 cup lime juice
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped oregano
1 teaspoon onion powder
1/4 teaspoon lemon pepper
4 chicken thighs, about 1 pound*
4 chicken drumsticks, about 1 pound*

• In a small food processor mix together everything except the chicken.
• Wash and dry the chicken pieces.
• Pour herb mixture into a large ziploc bag and add chicken pieces.  Marinate chciken for 30 minutes to 24 hours.

• Heat grill and spray with PAM for grilling especially if using skin free pieces.
• Place chicken pieces on grill, reserving the marinade.
• Cook on one side and then turning to other side.  Time will vary drastically based on type of chicken pieces you are using.

• Pour reserved marinade into a small saucepan.
• Bring to a boil over a medium-high heat and then remove from heat.
• Brush over chicken pieces.

*I use whatever I have on hand - breasts, tenders, etc....

HOBO FOIL STEWS with BUTTER BBQ SAUCE

HOBO FOIL STEWS with BUTTER BBQ SAUCE
2 thick ground beef patties, I used Stater Brother's bacon cheddar patties
1 Yukon potato, chunked
1 carrot, sliced
1 Mexican onion sliced thin
salt and pepper to taste
1 tablespoon butter per patty

• Layer 2 pieces of heavy duty foil on top of each other.
• Place the hamburger patty in the center.
• Top with 1 tablespoon butter.
• Spread BBQ sauce around the butter.
• Top with sliced onions.  
• Spread onions and carrots evenly around the meat.
• Fold the foil pieces up around the meat tightly.
• Turn it over seam side down and then seal the 2nd piece of foil.
• Turn them back over so they are meat side down.
• Bring grill to a medium heat, around 225°.
• Place foil packs on grill with lid shut for 10 minutes.
• Turn packets over for 10 more minutes.
• Serve in foil or slide out onto a plate.

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

• In a large saucepan combine all the ingredients except the ketchup. 
• Cook uncovered until sugar is dissolved and all ingredient are well blended. 
• Add ketchup and bring to a slow boil, stirring constantly. 
• Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.