Spring and summer are definitely ideal for barbecuing. So what are you grilling? Tired of the same old same old? Why not grill some finger licking good Barbecued Chicken?
Barbecued Chicken is one of my summer favorites and it took me a while to figure out how those barbecue joints make their delicious barbecues. Was it the sauce? Or is there a marinade? Well, after much searching I found out it takes both! Yup a really good rub AND a really good sauce is what it takes for some restaurant style Barbecue. Click here for my Basic BBQ Chicken Rub you’re going to need it to make your Best Ever Barbecued Chicken this weekend!
So really there are 3 steps to making the Best Ever Barbecued Chicken:
Rub the chicken parts with my Basic BBQ Chicken Rub and let rest AT LEAST 30 minutes and not more than 24 hours in the refrigerator. (Use 1/4 of the BBQ Chicken Rub for 8-9 pieces of chicken. Drizzle 2 Tbs. Olive Oil on the chicken parts then massage the rub into each piece making sure it’s completely covered. I use boneless chicken thighs but you can use any part or parts you like. The rub works better on skinless parts so I’d advise you to remove the skin. Place chicken in ziplock bag and let rest for at least 30 minutes and no more than 24 hours. If using chicken that has been resting in the fridge for more than 30 minutes place chicken on counter 30 minutes before grilling so that temperature goes down to room temp.)
As many of you know I absolutely love Mexican food and am always on the lookout for restaurants that serve authentic Mexican cuisine. That’s not easy to find where I live in Hawaii. Although a few places have popped up that meet our family’s expectations most of the time I end up making our favorite Mexican dishes at home.
A family favorite is Carne Asada, typical for a family of carnivores I guess. In restaurants it’s sometimes used as the filling for burritos and enchiladas, or a topping for nachos; and it mostly appears on the mean as steak.
Since it’s a favorite of ours I always make it and use it to fill tacos, burritos, and my all time favorites Chimichangas and Flautas which are really just fried versions of burritos and taquitos.
I use flank or skirt steak to make my Carne Asada, and in a pinch flap meat works well too. Those cuts of meat aren’t the most tender but marinating it overnight makes it not only tender but tasty as well. I usually make a big batch of Carne Asada and freeze some to use later. I pan fry the meat and freeze half. It heats up really well.
You can also grill the Flank Steak instead of pan frying it, but to grill it don’t cut up the meat before marination. Marinate the whole slab, grill it, then cut it up to fill your tacos, burritos, or whatever.
So here’s the recipe!
2 Tbs. Soy Sauce
3 Tbs. freshly squeezed lime juice
2 Tbs. Olive Oil
2 Tbs. Minced Garlic
1/4 Cup Fresh Cilantro roughly chopped
2 Tsp. Chili Powder
1 Tsp. Ground Cumin
1 Tsp. Ground Oregano
2 Lbs. Flank or Skirt Steak – cut into 1/2″ strips or if you are grilling don’t cut it up marinate the whole slab
Mix all the ingredients except the meat in a bowl.
Place meat in a large ziplock bag and pour marinade over it.
Close bag and knead the meat to distribute the marinade evenly.
When you’re ready to cook it heat 1 Tbs. Olive Oil in skillet.
Place the meat into hot oil and pan fry to desired doneness.
Discard the marinade.
When meat is cooked use it to make nachos or fill your tortillas, taco shells or bowls, depending on what you are making.
Serve with garnishes such as pico de gallo, sour cream, shredded cheese, guacamole, fresh diced tomatos, lettuce, salsa, etc.
Waking up to the aroma of freshly baked Cinnamon Rolls is one of life’s simple pleasures. It’s a sure way to get everyone out of bed and onto the breakfast table.
But who has the time to wake up at the crack of dawn to start a batch of dough? Not me that’s for sure! But I do love my cinnamon rolls so I found a way to make them fresh without all the work. Really! These cinnamon rolls are super easy to make, it uses frozen bread dough! Now how cool is that?
You can take them out the night before and let them rise in the fridge. In the morning you just have to put them in a pan, brush them with cinnamon butter (I use the Chef Shamy spread you can buy at Costco) and pop them in the oven. In a very short time your house will smell like cinnamon!
I like to either glaze each roll with a thin glaze or if I have the ingredients make a cream cheese icing for them.
I’m always looking for new meatless recipes, I like to make at least one or two meatless dinners a week, specially now with this pandemic and “Meatless Mondays”.
This week I decided to try a new pasta recipe, sort of like a lasagna without meat. I served it with Garlic Bread and everyone loved it! It will surely be added to our family favorites, I hope your family will love it too!
8 Lasagne noodles
24 oz. frozen chopped spinach – thawed and drained
2 cups small curd cottage cheese
2 cups shredded lowfat mozzarella cheese
1/2 cup freshly grated parmesan cheese
1 tbls. garlic powder
1 tbls. crushed red pepper (the kind you sprinkle on pizza)
1 bottle pasta sauce garlic and onion flavor (I like to use Betolli brand)
Cook lasagne noodles as directed on the box.
Drain, rinse with cool water to keep noodles from sticking together.
Separate noodles and set aside.
Drain and squeeze all the water from the spinach; place in large bowl.
Add to spinach: cottage cheese, 1 1/2 cups of mozzarella, parmesan cheese, garlic powder, crushed red pepper
Separate spinach mixture into 8 equal parts.
Place 1 lasagne noodle on to a clean surface and spread 1 portion spinach mixture along the length of the noodle.
Roll the noodle in jelly roll fashion.
Place rolled noodle in a deep baking dish seam side down. Do the same with the remaining noodles.
Place rolls in dish close to each other to keep them from unrolling.
Cover the rolls with the pasta sauce. Sprinkle the remaining 1/2 cup of shredded mozzarella over sauce.
Bake in 350 degree oven for 30 minutes or until the cheese melts and starts to brown.
Remove from oven and serve. It goes great with fresh baked garlic bread. Enjoy!
Grilling is always fun. We usually have a family barbecue every Sunday. It’s lots of fun and a great way to catch up with each other after a busy week. One of the problems I run in to is finding new recipes to grill. (With recent lock downs and quarantines we’ve had to barbecue for those of us in the household, other family members barbecue at their homes to maintain social distancing. But hopefully soon we can all get together again for this family tradition!)
Sure hot dogs, burgers, and steaks are easy, but every now and then we need a change. That’s why I’m always in search of a new barbecue recipe. I like to try them out during this weekly family dinner, and if everyone likes it we make it part of our menu.
Last month I tried this new marinade, mostly because I had all the ingredients in the pantry. (Again with the pandemic quarantine we try to keep shopping trips to a minimum). But also because I love balsamic vinegar, which is the main ingredient to this recipe. I call it Beef Kabobs in Vinaigrette Marinade.
The best part about marinades is that it flavors your meat with very little work. It’s simple, just toss the ingredients together, soak the meat, and let the marinade do the rest of the work! I marinate my meat in the refrigerator overnight. The longer is marinates the more flavorful it will be, but you don’t want to marinate it more than a day or so, because when marinated too long the meat starts getting this tough jerky like texture and it may eventually spoil. If for some reason we don’t use the marinated meat the next day I freeze it, marinade and all. That way I just thaw it out when we’re ready to grill.
Just before grilling I skewer the beef cubes on bamboo skewers, but you can use metal skewers if you have them. We do have a bunch of pretty metal skewers we brought home from Turkey one year, but cleaning them after the barbecues is an extra chore I can do without. When you do use bamboo skewers remember to soak them in water for about 10 – 15 minutes before putting the meat on, it keeps them from burning when you pop them on the grill.
Another helpful tip when grilling is to not over cook the meat. Grill meat until it is just about done to the way you want it (rare, medium, well). In short remove it from the grill before it is the desired “doneness”. Place grilled meat in a covered pot or roasting pan and let rest covered for 5 minutes before serving. This allows the meat to finish cooking and to release its juices. Try it out! You’ll end up with tender juicy meat! It works for steaks too!
Having said that here’s my recipe for Vinaigrette Marinade! By the way you can use the same marinade on chicken, lamb, or shrimp. Just don’t mix the meats, make a separate batch of marinade for each type of meat or seafood.
3 Lbs. Beef Tenderloin cut in 1″ cubes (you can use your favorite beef cut)
1 Cup Balsamic Vinegar
1/2 Cup Olive Oil
2 Tbs. Finely Minced Garlic
1 Tbs. Fresh or Dried Rosemary
1 Tbs. Fresh or Dried Oregano
1 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
1 Large Onions cut into large chunks
1 Large Green Pepper cut into large pieces
1 Basket Mushrooms, washed and patted dry
Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag. Seal bag and shake to combine all the ingredients together.
Add meat cubes to the marinade. Seal bag and shake to cover all the meat.
Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.
About and hour or less before grilling place meat, onions, peppers, and
mushrooms on skewers. Alternate meat with veggies.
Grill over medium heat until meat is just about done the way you want it.
Place skewers in a large pot or roasting pan with a lid. Cover and let stand 5 minutes to allow meat to finish cooking and release its juices.
Serve hot with rice, potatoes, and other sides.
Beef Kabobs in Vinaigrette Marinade
Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
Fried Chicken is a favorite dish in most familys. Its tender and juicy on the inside and has that perfect satisfying crunch on the outside. What’s not to love?
Most folks picture KFC like chicken or Southern Fried Chicken (that’s delicious by the way) when they think of fried chicken. Of course Southern Fried Chicken served with homemade mashed potatoes, thick gravy, and melt in your mouth biscuits are delicious, but there are other equally delicious versions of fried chicken.
One of my favorites is Mochiko Chicken or Japanese Fried Chicken. It’s battered with Sweet Rice Flour giving it a bit of sweetness along with a nice crunch on the outside and tender and juicy on the inside. Served with steamed white rice and Stir Fried Baby Bok Choy it makes a nice healthy meal.
This dish is marinated in the refrigerator overnight, that’s what makes it so tasty and gives it a nice crunch.
4 Lbs. Boneless Skinless Chicken thighs cut into thirds
2/3 Cup Cornstarch
1/3 Cup Mochiko Flour
1/3 Cup Soy Sauce
2 Tbs. Oyster Sauce
1 Tsp. Sesame Oil
1 Tbs. Garlic Minced
1/4 Cup Chopped Green Onions
Oil for frying
Sesame Seeds and chopped Green Onion for garnish
Combine all ingredients expect garnish and oil for frying into a large ziplock bag. Batter will be thick, it will thin overnight.
Shake bag to coat all chicken pieces.
When you are ready to fry you will find that the marinade has thinned and possibly separated. Shake to recombine marinade and coat chicken.
Heat oil and fry each piece until chicken is cooked and batter is golden brown and crisp.
Drain on paper towel.
Transfer to serving dish and sprinkle with sesame seeds and green onion.
Serve with hot rice and vegetables of your choice.