These recipes come from "Our Best Bites" cookbook- and I am only putting it here to have both recipes in one spot that I don't have to worry about spilling on- or tracking down.
The recipe states not to use thick sliced bacon- but I use thick sliced Bar-S- and it seems to work fine for me.
http://www.ourbestbites.com/2009/04/bacon-wrapped-teriyaki-chicken-skewers/
I double the recipe for the teriyaki sauce right off the bat-
http://www.ourbestbites.com/2008/06/teriyaki-sauce/
The above links are to the actual blog recipes.
Middle made these for the first time for a class at school, and although the directions call for letting the skewers marinade for 4 plus hours- I have never had that kind of time- and they seem to do just fine- maybe one of these days I will marinade them that long just to see. I also haven't managed to cook these on the grill yet- just baked them in the oven.
Showing posts with label BBQ. Show all posts
Showing posts with label BBQ. Show all posts
Thursday, March 7, 2013
Monday, June 28, 2010
Chicken Fajitas
Today's Offering is a totally new to me recipe that was born out of the desire to not turn on the oven. I had planned on making enchiladas, but our AC has been misbehaving, so I tried to think of what I could make using many of the same ingredients and what I had at home- since it happened to be on Sunday. I did a search for fajitas, and found one from Miss Paula Deen which seemed very promising- 5 star rating, and 90 reviews. After reading many of the reviews- I made a modification or two, and off I went. Delish- and rather adaptable. Easy as well.
Ingredients based from Paula Deen: I recommend doubling it
2 TB Canola Oil
3 TB FRESH Lemon Juice
1 TB FRESH Lime Juice
2 garlic cloves, minced
1 1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce ( I gave three shakes of Cholula Hot Sauce- Chili Lime flavor)
1/2 tsp Kosher Salt
Freshly ground black pepper
Mix together and place in a strong large baggie (freezer- gallon sized)
Then add and make sure they are well coated:
4 or 5 Thawed pre-frozen Chicken Breasts (can use 1 1/2 pound of shrimp or steak) . The original recipe said to marinate for a much shorter time, but most reviews said longer- I marinated ours for 3 hours.
2 medium onion, halved and sliced lengthwise
2 green bell pepper, sliced ( or you can use 1 green and 1 red bell pepper, sliced)
flour tortillas (We use Raw Tortillas that we cook fresh- if you haven't tried them- you really -really should.)
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar or Monterey Jack cheese, shredded, for topping
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Serve hot- and if you are cool enough to have the little cast iron servers- check here for the full instructions- and original recipe.
http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html
Ingredients based from Paula Deen: I recommend doubling it
2 TB Canola Oil
3 TB FRESH Lemon Juice
1 TB FRESH Lime Juice
2 garlic cloves, minced
1 1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce ( I gave three shakes of Cholula Hot Sauce- Chili Lime flavor)
1/2 tsp Kosher Salt
Freshly ground black pepper
Mix together and place in a strong large baggie (freezer- gallon sized)
Then add and make sure they are well coated:
4 or 5 Thawed pre-frozen Chicken Breasts (can use 1 1/2 pound of shrimp or steak) . The original recipe said to marinate for a much shorter time, but most reviews said longer- I marinated ours for 3 hours.
2 medium onion, halved and sliced lengthwise
2 green bell pepper, sliced ( or you can use 1 green and 1 red bell pepper, sliced)
flour tortillas (We use Raw Tortillas that we cook fresh- if you haven't tried them- you really -really should.)
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar or Monterey Jack cheese, shredded, for topping
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Serve hot- and if you are cool enough to have the little cast iron servers- check here for the full instructions- and original recipe.
http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html
Friday, March 19, 2010
Baby Back Ribs ala DR
BABY BACK RIBS TO DIE FOR:
Amount of ribs to feed your faces ( # of faces times how much said faces enjoy ribs)
We cut the racks in half for cooking purposes.
Season with EMer- il's rib rub on both sides- then Marinade for 24 to 48 hours in:
2 C Lemon-Lime Soda
1/2 C soy sauce
1/4 C canola oil
1 1/2 tsp garlic salt--
this makes a single batch- the more ribs- the more marinade. ( we use (2) 2-gallon ziplock baggies to marinade in and turn them in the fridge every so often)
After the marinading time: completely line a baking sheet with foil. Place rib sections on foil and season again with the rib rub. Cover with foil.
Bake at 325 for 2 hours. Heat the BBQ. Using a really, really good BBQ sauce (our favorites are all imported- sorry) stack the half-racks on top of each other in pairs over indirect heat, brushing with the sauce and rotating the half-rack stacks every 5 minutes or so, cook for an additional 30 minutes or so. Keep applying the sauce as you rotate the stacks.
The BBQ part is where I am a little fuzzy- because that part is exclusively the DR.
These are time and labor involved- but ohhhh so yummy
Amount of ribs to feed your faces ( # of faces times how much said faces enjoy ribs)
We cut the racks in half for cooking purposes.
Season with EMer- il's rib rub on both sides- then Marinade for 24 to 48 hours in:
2 C Lemon-Lime Soda
1/2 C soy sauce
1/4 C canola oil
1 1/2 tsp garlic salt--
this makes a single batch- the more ribs- the more marinade. ( we use (2) 2-gallon ziplock baggies to marinade in and turn them in the fridge every so often)
After the marinading time: completely line a baking sheet with foil. Place rib sections on foil and season again with the rib rub. Cover with foil.
Bake at 325 for 2 hours. Heat the BBQ. Using a really, really good BBQ sauce (our favorites are all imported- sorry) stack the half-racks on top of each other in pairs over indirect heat, brushing with the sauce and rotating the half-rack stacks every 5 minutes or so, cook for an additional 30 minutes or so. Keep applying the sauce as you rotate the stacks.
The BBQ part is where I am a little fuzzy- because that part is exclusively the DR.
These are time and labor involved- but ohhhh so yummy
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