This chicken is delicious to use for fajitas or just eat on its own. The marinade was also good on steak, which we used for fajitas.
4 boneless chicken breasts, ~2 lbs
1 cup water
3 tbsp soy sauce
1 tbsp sugar
1 tsp salt
1 tbsp white vinegar
1.5 tsp chipotle chili powder
1 tsp liquid smoke
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
Combine the chicken with all the marinade ingredients into a gallon ziploc bag. Marinate for at least two hours (this also freezes well). Remove the chicken and grill on an indoor or outdoor grill until no longer pink in the center. If using for fajitas, let rest then slice thinly.
Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts
Thursday, July 23, 2015
Wednesday, March 4, 2015
Asian Flank Steak
So easy and super delicious. My 18-month old has been picky about her meats lately, but she kept asking for more of this!
1.5-2 lbs flank steak
1/2 cup sherry cooking wine
1/2 cup soy sauce
1 tbsp sriracha
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1 tbsp sesame oil
Combine all the marinade ingredients together. Place steak in a freezer bag and pour marinade over. Marinate overnight or at least four hours.
Grill steak over medium heat to desired doneness (it cooked well in a grill pan on the stove as well). Cut crosswise into thin slices.
To freeze: Freeze steak and marinade in freezer bag. Thaw in refrigerator before grilling.
1.5-2 lbs flank steak
1/2 cup sherry cooking wine
1/2 cup soy sauce
1 tbsp sriracha
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1 tbsp sesame oil
Combine all the marinade ingredients together. Place steak in a freezer bag and pour marinade over. Marinate overnight or at least four hours.
Grill steak over medium heat to desired doneness (it cooked well in a grill pan on the stove as well). Cut crosswise into thin slices.
To freeze: Freeze steak and marinade in freezer bag. Thaw in refrigerator before grilling.
Wednesday, January 7, 2015
Grilled Ginger-Sesame Chicken Chopped Salad
This dish was given to me during a freezer meal swap last summer and it is absolutely delicious! I couldn't stop picking at the chicken while cutting it! The marinade gives so much flavor to the chicken and grilling it adds even more flavor. Thanks for introducing me to this fabulous meal, Elizabeth! (Recipe from here.)
Dressing and Marinade:
1/4 cup low-sodium soy sauce
2 tbsp finely minced ginger
3 tbsp canola oil
2 tbsp hoisin sauce
1 tbsp toasted sesame oil
1 tsp sriracha
1/2 tsp salt, more to taste if desired
1/4 cup red wine vinegar
1/4 cup chopped green onions, green and white parts
Salad:
2 (9-oz) boneless skinless chicken breasts
1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
1.5-2 cups matchstick carrots, or 2 med carrots cut into matchsticks
2/3 cup slivered or sliced almonds, toasted
1/2 cup cilantro leaves, chopped
3 chopped green onions, green and white parts
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds (or an addt'l 1 tsp white, toasted)
For the marinade:
In a mixing bowl, whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt. Add chicken breasts to a large resealable bag and add 3 tbsp of marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 3 minutes, or up to 1 day.
For the dressing:
Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
For the salad:
Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through. Transfer to a cutting board and let rest 10 minutes; cut crosswise into strips about 1/4" thick.
To assemble salad:
In a large bowl, toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.
Dressing and Marinade:
1/4 cup low-sodium soy sauce
2 tbsp finely minced ginger
3 tbsp canola oil
2 tbsp hoisin sauce
1 tbsp toasted sesame oil
1 tsp sriracha
1/2 tsp salt, more to taste if desired
1/4 cup red wine vinegar
1/4 cup chopped green onions, green and white parts
Salad:
2 (9-oz) boneless skinless chicken breasts
1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
1.5-2 cups matchstick carrots, or 2 med carrots cut into matchsticks
2/3 cup slivered or sliced almonds, toasted
1/2 cup cilantro leaves, chopped
3 chopped green onions, green and white parts
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds (or an addt'l 1 tsp white, toasted)
For the marinade:
In a mixing bowl, whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt. Add chicken breasts to a large resealable bag and add 3 tbsp of marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 3 minutes, or up to 1 day.
For the dressing:
Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
For the salad:
Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through. Transfer to a cutting board and let rest 10 minutes; cut crosswise into strips about 1/4" thick.
To assemble salad:
In a large bowl, toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.
Wednesday, October 23, 2013
Grilled Greek Stuffed Peppers
This is one of my favorite recipes... I can't believe I haven't posted it on here until now. It's great the way it is, but you could always add chicken or rice to mix things up a bit.
Ingredients:
Dressing (puree in food processor):
3 jarred pepperoncini,
stemmed
2 Tbsp. jarred pepperoncini
juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. plain Greek-style yogurt
1 Tbsp. each chopped fresh
oregano and basil (or 1/2 t. dried of each)
1 clove garlic, chopped
1/4 tsp. red pepper flakes
Black pepper to taste
For the grill (brush with olive oil and season with salt and pepper):
2 bell peppers, halved lengthwise, seeded
1 eggplant, sliced lengthwise
1 zucchini, cut lengthwise
1 red onion, cut into 1/2-inch-thick rounds
1 yellow squash, cut lengthwise
Combine:
1/3 cup crumbled feta
1/4 cup pitted and chopped kalamata olives
Grill the seasoned vegetables, then chop all but the peppers. Puree the dressing ingredients, then combine the chopped veggies, dressing, feta, and olives. Spoon into grilled pepper halves and serve.
Ingredients:
Dressing (puree in food processor):
3 jarred pepperoncini,
stemmed
2 Tbsp. jarred pepperoncini
juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. plain Greek-style yogurt
1 Tbsp. each chopped fresh
oregano and basil (or 1/2 t. dried of each)
1 clove garlic, chopped
1/4 tsp. red pepper flakes
Black pepper to taste
For the grill (brush with olive oil and season with salt and pepper):
2 bell peppers, halved lengthwise, seeded
1 eggplant, sliced lengthwise
1 zucchini, cut lengthwise
1 red onion, cut into 1/2-inch-thick rounds
1 yellow squash, cut lengthwise
Combine:
1/3 cup crumbled feta
1/4 cup pitted and chopped kalamata olives
Grill the seasoned vegetables, then chop all but the peppers. Puree the dressing ingredients, then combine the chopped veggies, dressing, feta, and olives. Spoon into grilled pepper halves and serve.
Monday, July 23, 2012
Three Cheese Grilled Potatoes
I saw this recipe on Pinterest and adapted it a bit (it's originally from Taste of Home). I grilled it ahead of some steaks and it was delicious! My husband raved about them. :)
4 russet potatoes, peeled and cubed
1 medium onion, chopped
3 tbsp grated parmesan cheese
1 tbsp minced chives (I used dry, since that's what was on hand)
1/2 tsp seasoned salt
1/4 tsp pepper
sprinkling of kosher salt
2 tsp olive oil
2 tbsp butter, diced
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
In a large bowl, combine the potatoes, onion, parmesan, chives, 2 salts, pepper, and olive oil. Transfer to a criss-cross of aluminum foil, sprayed with non-stick spray. Dot the potatoes with the butter. Fold the foil around the potatoes and seal tightly.
Grill over med-low heat for about 20 minutes. Open foil to stir potatoes. Top with both shredded cheeses, reseal foil, and grill for about 10 more minutes. (You can also add some cooked, chopped bacon with the cheese!)
4 russet potatoes, peeled and cubed
1 medium onion, chopped
3 tbsp grated parmesan cheese
1 tbsp minced chives (I used dry, since that's what was on hand)
1/2 tsp seasoned salt
1/4 tsp pepper
sprinkling of kosher salt
2 tsp olive oil
2 tbsp butter, diced
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
In a large bowl, combine the potatoes, onion, parmesan, chives, 2 salts, pepper, and olive oil. Transfer to a criss-cross of aluminum foil, sprayed with non-stick spray. Dot the potatoes with the butter. Fold the foil around the potatoes and seal tightly.
Grill over med-low heat for about 20 minutes. Open foil to stir potatoes. Top with both shredded cheeses, reseal foil, and grill for about 10 more minutes. (You can also add some cooked, chopped bacon with the cheese!)
Tuesday, July 17, 2012
Grilled Ratatouille and Goat Cheese Orzo
I've never had ratatouille before, so I don't know how this version compares. This version, however, was INCREDIBLE! Everything is grilled outside, so you don't need to heat up the oven at all. The grilled tomatoes make such a fresh and delicious tomato sauce.
1 eggplant, halved lengthwise
1 red bell pepper, quartered and seeded
1 red onion, sliced into 1/2" thick rounds
1 small tomato, halved and seeded
1 zucchini, cut lengthwise
1 yellow squash, cut lengthwise
2 T. olive oil
Salt and black pepper
Goat Cheese Orzo (recipe below)
Sauce:
1 T. olive oil
2 T. fresh basil
2 t. fresh lemon juice
1 t. minced lemon zest
1. Toss vegetables with oil and season with salt and pepper. Grill over medium heat until tender.
2. Chop all vegetables except tomato and transfer to a bowl.
3. Puree tomato and the rest of the sauce ingredients in a food processor until smooth, then toss with vegetables in the bowl.
Goat Cheese Orzo:
4 oz. orzo pasta
1/2 c. milk
4 oz. goat cheese, crumbled
1/4 c. fresh parsley, chopped
Salt and pepper to taste
1. Cook orzo according to pkg. directions; drain and set aside.
2. Whisk together milk and goat cheese in a saucepan over medium heat until combined. Bring mixture to a simmer and cook until slightly thick, about 3 min. Stir in orzo.
3. Off heat, stir in parsley and season with salt and pepper.
1 eggplant, halved lengthwise
1 red bell pepper, quartered and seeded
1 red onion, sliced into 1/2" thick rounds
1 small tomato, halved and seeded
1 zucchini, cut lengthwise
1 yellow squash, cut lengthwise
2 T. olive oil
Salt and black pepper
Goat Cheese Orzo (recipe below)
Sauce:
1 T. olive oil
2 T. fresh basil
2 t. fresh lemon juice
1 t. minced lemon zest
1. Toss vegetables with oil and season with salt and pepper. Grill over medium heat until tender.
2. Chop all vegetables except tomato and transfer to a bowl.
3. Puree tomato and the rest of the sauce ingredients in a food processor until smooth, then toss with vegetables in the bowl.
Goat Cheese Orzo:
4 oz. orzo pasta
1/2 c. milk
4 oz. goat cheese, crumbled
1/4 c. fresh parsley, chopped
Salt and pepper to taste
1. Cook orzo according to pkg. directions; drain and set aside.
2. Whisk together milk and goat cheese in a saucepan over medium heat until combined. Bring mixture to a simmer and cook until slightly thick, about 3 min. Stir in orzo.
3. Off heat, stir in parsley and season with salt and pepper.
Yogurt-Marinated Tandoori Chicken Thighs
These were FANTASTIC! I think I might try it with chicken breasts next time just to be a little healthier. The grilled mango was also surprisingly delicious!
1 c. plain yogurt
1/4 c. fresh lime juice
2 T. minced garlic
1 T. paprika
1 T. curry powder
2 t. kosher salt
1 t. cumin
1 t. coriander
1 t. turmeric
1/4 t. cayenne pepper
8 chicken thighs, fat trimmed and skin removed
2 mangoes, peeled and sliced lengthwise
1. Whisk together yogurt, lime juice, garlic, paprika, curry powder, salt, cumin, coriander, turmeric, and cayenne in a large bowl. Add thighs, toss to coat, and refrigerate for at least an hour (up to 24 hrs.).
2. Grill the chicken and mangoes over med-high heat.
3. Serve warm with Spinach and Raisin rice.
Sunday, February 26, 2012
Lemon-Butter Chicken
This chicken is so flavorful and delicious, and pairs well with the Grilled Vegetable Couscous. Use the leftovers of both to stuff a pita for a quick and healthy lunch the next day!
4 Boneless, skinless chicken breasts, trimmed and pounded to an even thickness
Salt and black pepper
3 T. butter, melted
1 T. minced fresh lemon zest
1 T. lemon juice
1 T. minced fresh parsley
1. Preheat grill to med-high. Brush grill grate with oil.
2. Season chicken with salt and pepper; grill, covered, about 5 min. per side.
3. Whisk together butter, zest, lemon juice, and parsley in a bowl. Season butter with salt and pepper. Brush on chicken just before serving. Serve remaining sauce on the side.
4 Boneless, skinless chicken breasts, trimmed and pounded to an even thickness
Salt and black pepper
3 T. butter, melted
1 T. minced fresh lemon zest
1 T. lemon juice
1 T. minced fresh parsley
1. Preheat grill to med-high. Brush grill grate with oil.
2. Season chicken with salt and pepper; grill, covered, about 5 min. per side.
3. Whisk together butter, zest, lemon juice, and parsley in a bowl. Season butter with salt and pepper. Brush on chicken just before serving. Serve remaining sauce on the side.
Monday, April 12, 2010
Inside-Out Beef Wellington
This is my take on a recipe I saw on the Food Network. It turned out SO good. My husband doesn't even like mushrooms, and he loved this. It's a little more time-consuming, but worth it!
* 1 sirloin steak (about 2-inches thick)
* Salt and freshly ground black pepper
* 2 sheets puff pastry, thawed
* 1/2 cup dijon mustard
* 1 egg
* 1 tablespoon olive oil
* Sauteed Wild Mushroom Sauce, recipe follows
Directions
Preheat oven to 350 degrees F, and preheat grill to medium-high.
Season beef with salt and pepper and set aside.
Unfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface. Unfold second puff pastry and place on top of the first, then cut into 4 equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment. In a small bowl whisk egg with 1 teaspoon water. Brush pastry rectangles with egg wash and bake 25 minutes, until golden and cooked through.
Brush beef with oil. Season with salt and pepper and grill until it's medium-rare. Remove beef from the grill and place on a cutting board. Let meat rest 10 minutes before slicing. To serve, place a puff pastry rectangle on each serving plate. Top with beef slices and drizzle with Sauteed Mushroom Sauce.
Sauteed Wild Mushroom Sauce:
* 2 tablespoons butter
* 2 tablespoons olive oil
* 1 clove garlic, minced
* 1 sprig fresh thyme, leaves chopped (or about 1/4 t. dried)
* 1 1/2 pounds mushrooms, wiped clean and sliced
* Kosher salt and freshly ground black pepper
* 1/2 cup heavy cream
* 4 teaspoons dijon mustard
Heat a saute pan to medium heat. Add butter and olive oil. Add garlic and thyme leaves and saute for 3 minutes. Add mushrooms, salt and pepper, saute until golden and tender, about 10 minutes. Cook in batches, if necessary, so that the mushrooms don't steam. Return all mushrooms to pan, if working in batches. Add heavy cream and mustard and simmer 5 minutes, stirring occasionally. Serve immediately.
* 1 sirloin steak (about 2-inches thick)
* Salt and freshly ground black pepper
* 2 sheets puff pastry, thawed
* 1/2 cup dijon mustard
* 1 egg
* 1 tablespoon olive oil
* Sauteed Wild Mushroom Sauce, recipe follows
Directions
Preheat oven to 350 degrees F, and preheat grill to medium-high.
Season beef with salt and pepper and set aside.
Unfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface. Unfold second puff pastry and place on top of the first, then cut into 4 equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment. In a small bowl whisk egg with 1 teaspoon water. Brush pastry rectangles with egg wash and bake 25 minutes, until golden and cooked through.
Brush beef with oil. Season with salt and pepper and grill until it's medium-rare. Remove beef from the grill and place on a cutting board. Let meat rest 10 minutes before slicing. To serve, place a puff pastry rectangle on each serving plate. Top with beef slices and drizzle with Sauteed Mushroom Sauce.
Sauteed Wild Mushroom Sauce:
* 2 tablespoons butter
* 2 tablespoons olive oil
* 1 clove garlic, minced
* 1 sprig fresh thyme, leaves chopped (or about 1/4 t. dried)
* 1 1/2 pounds mushrooms, wiped clean and sliced
* Kosher salt and freshly ground black pepper
* 1/2 cup heavy cream
* 4 teaspoons dijon mustard
Heat a saute pan to medium heat. Add butter and olive oil. Add garlic and thyme leaves and saute for 3 minutes. Add mushrooms, salt and pepper, saute until golden and tender, about 10 minutes. Cook in batches, if necessary, so that the mushrooms don't steam. Return all mushrooms to pan, if working in batches. Add heavy cream and mustard and simmer 5 minutes, stirring occasionally. Serve immediately.
Friday, February 5, 2010
Tequila Lime Chicken
2 lbs raw boneless skinless chicken breasts
1/4 cup soy sauce
3 T bottled margarita mix
1 T tequila
1 T lime juice
1 t. dry mustard
1 t. minced garlic
Combine all ingredients in a large freezer bag. Mix well, seal, and freeze.
Serving Day: Slice each breast in half horizontally, so that no piece is more than 1" thick. Arrange chicken slices on a greased broiler pan. Broil chicken 5" from the broiler, turning frequently and basting, for 15 to 20 minutes, or until a thermometer inserted into the thickest part of the chicken reads 170°. Do not baste during the last 5 minutes of cooking. If you prefer, chicken can be grilled over medium heat for approximately 30 minutes, turning and basting every 5 minutes. Do not baste during the last 5 minutes of grilling. Discard remaining marinade.
1/4 cup soy sauce
3 T bottled margarita mix
1 T tequila
1 T lime juice
1 t. dry mustard
1 t. minced garlic
Combine all ingredients in a large freezer bag. Mix well, seal, and freeze.
Serving Day: Slice each breast in half horizontally, so that no piece is more than 1" thick. Arrange chicken slices on a greased broiler pan. Broil chicken 5" from the broiler, turning frequently and basting, for 15 to 20 minutes, or until a thermometer inserted into the thickest part of the chicken reads 170°. Do not baste during the last 5 minutes of cooking. If you prefer, chicken can be grilled over medium heat for approximately 30 minutes, turning and basting every 5 minutes. Do not baste during the last 5 minutes of grilling. Discard remaining marinade.
Friday, January 15, 2010
Island Jerk Chicken
2 lbs boneless, skinless chicken pieces
2 T brown sugar
2 T vegetable oil
2 T soy sauce
1 t. cinnamon
1 t. thyme
1/2 t. crushed red pepper flakes
1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to large freezer bag, then add jerk mixture. Move the chicken around to thoroughly coat, remove air, then seal and freeze.
Serving day: thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade. Barbecue on a grill or bake in a 375 oven for approx 60 minutes (may vary depending on which chicken pieces are used).
2 T brown sugar
2 T vegetable oil
2 T soy sauce
1 t. cinnamon
1 t. thyme
1/2 t. crushed red pepper flakes
1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to large freezer bag, then add jerk mixture. Move the chicken around to thoroughly coat, remove air, then seal and freeze.
Serving day: thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade. Barbecue on a grill or bake in a 375 oven for approx 60 minutes (may vary depending on which chicken pieces are used).
Chili Maple Glazed Chicken
1.5 lbs boneless, skinless chicken pieces
1/2 t. salt
1/3 c. maple syrup
1 T chili powder
1/4 t. cumin
Combine all in a large freezer bag, remove air, and seal.
For the oven: Empty the contents of the bag into a large baking dish and bake at 350°F until the juices run clear (45-60 minutes).
For the crockpot: cook on low for 6-8 hours or on high for 4-6 hours.
On the grill: cook over medium heat until juices run clear.
1/2 t. salt
1/3 c. maple syrup
1 T chili powder
1/4 t. cumin
Combine all in a large freezer bag, remove air, and seal.
For the oven: Empty the contents of the bag into a large baking dish and bake at 350°F until the juices run clear (45-60 minutes).
For the crockpot: cook on low for 6-8 hours or on high for 4-6 hours.
On the grill: cook over medium heat until juices run clear.
Thursday, September 3, 2009
Grilled Honey Lime Chicken
Another freezer meal, or something to make for dinner!
1/2 cup lime juice
1/2 cup olive oil
1/4 cup honey
1/4 cup fresh cilantro, finely chopped
2 tsp chopped jalapeno pepper
2 cloves minced garlic (~1 tsp)
4 boneless chicken breasts
Cooking day instructions:
Combine all ingredients in freezer bag and mix. Remove as much air as possible & seal; freeze.
Serving day instructions:
Thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear.
1/2 cup lime juice
1/2 cup olive oil
1/4 cup honey
1/4 cup fresh cilantro, finely chopped
2 tsp chopped jalapeno pepper
2 cloves minced garlic (~1 tsp)
4 boneless chicken breasts
Cooking day instructions:
Combine all ingredients in freezer bag and mix. Remove as much air as possible & seal; freeze.
Serving day instructions:
Thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear.
Thursday, July 16, 2009
Top Sirloin w/Red Wine Marinade
Another great freezer meal!
2 lbs top sirloin steak (~6 steaks)
3/4 cup vegetable oil
1/3 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp dry mustard
1 1/2 tsp black pepper
1/4 cup red wine
1/4 tsp dried parsley
3 tbsp lemon juce
1 tsp minced garlic
Place sirloin and other ingredients in freezer bag. Mix, seal, and freeze.
To cook: Thaw steak completely. Discard marinade. Grill over medium heat until cooked according to preference.
2 lbs top sirloin steak (~6 steaks)
3/4 cup vegetable oil
1/3 cup soy sauce
2 tbsp Worcestershire sauce
1 tbsp dry mustard
1 1/2 tsp black pepper
1/4 cup red wine
1/4 tsp dried parsley
3 tbsp lemon juce
1 tsp minced garlic
Place sirloin and other ingredients in freezer bag. Mix, seal, and freeze.
To cook: Thaw steak completely. Discard marinade. Grill over medium heat until cooked according to preference.
Tuesday, June 16, 2009
Sesame-Soy Sirloin
This is a freezer meal, but can be cooked after marinating all day instead.
4 boneless top sirloin steaks (~2 lbs)
3 tbsp soy sauce
4 tsp lime juice
2 tsp sesame oil
2 tsp brown sugar
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp sesame seeds
1 tsp crushed red pepper flakes
¼ tsp black pepper
Combine all ingredients in freezer bag and mix well. Seal bag and freeze.
To cook entree:
Completely thaw in refrigerator. Grill over medium heat for 14-18 minutes, or until desired doneness. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
4 boneless top sirloin steaks (~2 lbs)
3 tbsp soy sauce
4 tsp lime juice
2 tsp sesame oil
2 tsp brown sugar
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp sesame seeds
1 tsp crushed red pepper flakes
¼ tsp black pepper
Combine all ingredients in freezer bag and mix well. Seal bag and freeze.
To cook entree:
Completely thaw in refrigerator. Grill over medium heat for 14-18 minutes, or until desired doneness. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
Thursday, April 23, 2009
Orange Teriyaki Chicken
Here's another freezer meal. You can make it tonight, or make it to stick in the freezer for those nights when you don't have much time!
1/8 cup soy sauce
2 tbsp chopped onion
1 clove minced garlic (~1/2 tsp)
1/2 tbsp canola oil
1/4 tsp ground pepper
1/4 tsp ground ginger
3 oz orange juice concentrate
4 boneless, skinless chicken breasts
Cooking Day Instructions:
Combine all ingredients except chicken. Place chicken breasts in freezer bag and pour marinade over chicken. Remove as much air as possible & seal; freeze.
Serving Day Instructions:
Thaw chicken, discarding marinade. Grill 4-6 inches from heat source for 35-40 minutes.
1/8 cup soy sauce
2 tbsp chopped onion
1 clove minced garlic (~1/2 tsp)
1/2 tbsp canola oil
1/4 tsp ground pepper
1/4 tsp ground ginger
3 oz orange juice concentrate
4 boneless, skinless chicken breasts
Cooking Day Instructions:
Combine all ingredients except chicken. Place chicken breasts in freezer bag and pour marinade over chicken. Remove as much air as possible & seal; freeze.
Serving Day Instructions:
Thaw chicken, discarding marinade. Grill 4-6 inches from heat source for 35-40 minutes.
Friday, April 3, 2009
Kensington Marinade
This recipe was inspired by the Kensington Club dishes at Steak and Ale.
4 boneless chicken breasts
1/4 cup soy sauce
1/4 cup sherry
2 cups pineapple juice or 1 1/2 cups juice + small can of pineapple (crushed/chunks)
2 tbs red wine vinegar
1/4 cup sugar
1/2 tsp garlic powder
1/2 tsp Accent
4 boneless chicken breasts
1/4 cup soy sauce
1/4 cup sherry
2 cups pineapple juice or 1 1/2 cups juice + small can of pineapple (crushed/chunks)
2 tbs red wine vinegar
1/4 cup sugar
1/2 tsp garlic powder
1/2 tsp Accent
Combine all in a large freezer bag. Squeeze excess air from bag, seal, & freeze. To serve, thaw completely in fridge, then grill on high heat for about 10 minutes, turning once. Or, you can bake this in the oven at 375 for 45 minutes.
*NOTE: This is a great marinade for steak also - yummy on the grill!Tuesday, March 31, 2009
Brazilian Chicken
This freezer recipe is courtesy of Supper Solutions - enjoy!
4 boneless chicken breasts
2 tb mayonnaise (low-fat or Miracle Whip also work)
1 tb Dijon mustard
1 tsp salt
1 tsp pepper
1 tsp ginger
1 tb lime juice
1 tsp lemon juice
1 tb apple cider vinegar
*NOTE: if your chicken is on the hefty side, or you want it heavily coated, double up on the other ingredients*
Combine all in a large freezer bag. Squeeze excess air from bag, seal, & freeze. To serve, thaw completely in fridge, then grill on high heat for about 10 minutes, turning once. Or, you can bake this in the oven at 375 for 45 minutes.
4 boneless chicken breasts
2 tb mayonnaise (low-fat or Miracle Whip also work)
1 tb Dijon mustard
1 tsp salt
1 tsp pepper
1 tsp ginger
1 tb lime juice
1 tsp lemon juice
1 tb apple cider vinegar
*NOTE: if your chicken is on the hefty side, or you want it heavily coated, double up on the other ingredients*
Combine all in a large freezer bag. Squeeze excess air from bag, seal, & freeze. To serve, thaw completely in fridge, then grill on high heat for about 10 minutes, turning once. Or, you can bake this in the oven at 375 for 45 minutes.
Tuesday, February 17, 2009
Buttermilk Herb Chicken Breasts
Here's another freezer meal. You can make it tonight, or make a few bags of this and stick them in the freezer for those nights when you don't have much time!
1/2 cup buttermilk
1/2 T. Dijon mustard
1/2 T. honey
1/2 T. fresh rosemary, finely chopped
1/4 t. dried thyme
1/4 t. dried sage
1/4 t. dried marjoram
1/4 t. pepper
1/2 t. salt
4 boneless chicken breasts
Cooking Day Instructions:
Mix together buttermilk with mustard, honey, and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Remove as much air as possible & seal; freeze.
Serving Day Instructions:
Thaw chicken, discarding marinader. Grill over medium heat until chicken is tender and juices run clear.
1/2 cup buttermilk
1/2 T. Dijon mustard
1/2 T. honey
1/2 T. fresh rosemary, finely chopped
1/4 t. dried thyme
1/4 t. dried sage
1/4 t. dried marjoram
1/4 t. pepper
1/2 t. salt
4 boneless chicken breasts
Cooking Day Instructions:
Mix together buttermilk with mustard, honey, and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Remove as much air as possible & seal; freeze.
Serving Day Instructions:
Thaw chicken, discarding marinader. Grill over medium heat until chicken is tender and juices run clear.
Monday, January 26, 2009
Grilled Lemon-Mustard Chicken
This chicken has a super-easy marinade. Make it ahead of time and stick it in the freezer for a quick meal! It was so delicious and turned out so tender! Give it a try!
MARINADE:
½ cup freshly squeezed lemon juice
1 Tbs minced lemon zest
¼ cup dijon mustard
½ tsp EACH of the following chopped herbs: thyme, oregano and parsley
¾ tsp salt
¼ tsp coarsely cracked pepper
CHICKEN:
4 whole large skinless, boneless chicken breasts
lemon slices, parsley and fresh herbs for garnish
Directions:
Combine marinade ingredients in a large freezer ziploc baggie. Mix well.
Add chicken breasts to baggie and marinate in the refrigerator for 2 to 4 hours.
Preheat grill to medium-high heat. Remove chicken from marinade and grill 3 inches from heat for 6 to 8 minutes on each side.
Place on individual plates or on a platter surrounded by parsley sprigs, lemon slices and fresh herb leaves.
MARINADE:
½ cup freshly squeezed lemon juice
1 Tbs minced lemon zest
¼ cup dijon mustard
½ tsp EACH of the following chopped herbs: thyme, oregano and parsley
¾ tsp salt
¼ tsp coarsely cracked pepper
CHICKEN:
4 whole large skinless, boneless chicken breasts
lemon slices, parsley and fresh herbs for garnish
Directions:
Combine marinade ingredients in a large freezer ziploc baggie. Mix well.
Add chicken breasts to baggie and marinate in the refrigerator for 2 to 4 hours.
Preheat grill to medium-high heat. Remove chicken from marinade and grill 3 inches from heat for 6 to 8 minutes on each side.
Place on individual plates or on a platter surrounded by parsley sprigs, lemon slices and fresh herb leaves.
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