Grilling Spice Rub

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BBQ, beef, dinner, entree, fish, food, food prep, foodie, grill, grilling, lunch, porkchops, poultry, recipe, ribs, side dishes, spice, spice rub, steak, vegetables

Autumn has been in full swing and winter is just around the corner. Although my crockpot season has started our temps have been gorgeous so our grilling season hasn’t quite ended yet. Before I relent and stash the grill for the winter, I wanted to grill dinner one more time…

Whether using this on beef, poultry of vegetables, this grilling rub is fantastic all year-long.

Young Wifey’s Grilling Rub

Ingredients:
2 Tbsp. smoked paprika, 2 Tbsp. dried parsley, 1 Tbsp. dried oregano, 4 tsp. hot chili powder, 2 tsp. ground coriander, 1 tsp. cumin, 2 tsp. fresh ground pink Himalayan salt, 1 tsp. fresh cracked tricolor black pepper, 1/2 tsp. ground mustard

Directions: Mix ingredients together and store in an airtight jar.

To Use:  Rub onto meat or vegetables with a small amount of olive oil. Allow meat to come to room temperature before grilling.

Usually our grill makes a reappearance in late February when I want to chase away the winter…

XOXO,
Young Wifey

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Honey Bourbon Chicken

Tags

BBQ, chicken, crockpot, food, foodie, grill, grilling, marinade, recipe, slow cooker

I saw someone’s recipe for honey sesame/bourbon chicken online recently, but I forget where exactly. I check my browser history, bookmarks, Pinterest board and even googled it, but couldn’t find the same post (let me know if you think you know which one I’m talking about). They used a very similar recipe as I do for the honey BBQ sauce, that I make to marinate and brush on my grilled chicken… except they had a crockpot recipe. Since I can’t wait for grilling season to be here, I decided try it out in the crockpot.

Honey Sesame Chicken

Ingredients:
1 lb. chicken, 1 c. honey, 1/4 c. ketchup, 1/4 c. soy sauce or liquid aminos, 1/4 c. chopped onions, 2 Tbsp. minced garlic, 1 Tbsp. grated ginger, 1/2 tsp. red pepper flakes, fresh cracked black pepper, fresh ground sea salt, cornstarch (for crockpot version only)

Crockpot Directions:  
Cut chicken into small pieces, season with salt and pepper and set in crock pot. Mix together remaining ingredients (except cornstarch) until honey is dissolved, add to crockpot. Cover and cook over high heat for about 1 hour.  Remove 1/4 c. of liquid and whisk in cornstarch, return mixture to crock pot and simmer until sauce is thickened.

*Serve hot over brown rice and garnish with sesame seeds.

Grill Directions:
Season chicken with salt and pepper. Whisk together remaining ingredients until honey is dissolved. Pour half of mixture over chicken and marinate for a few hours. Grill chicken on a hot grill, basting chicken (with a new brush as needed). Cook chicken until flesh is no longer pink.

*Serve hot with a side of coleslaw and grilled corn.

What are you looking forward to this season?

Apple Smoked Turkey Tenderloin

Tags

apple, dinner, entree, food, foodie, grill, grilling, lunch, main dish, marinade, meat, postaday2011, recipe, supper, tenderloin, turkey, turkey tenderloin

It’s been a while since I posted a recipe, so let me share last night’s dinner. I had planned to serve a few slices of these turkey tenderloins over a bed of sautéed spinach, lightly drizzled with a glaze and a side of tarragon pear rice. Unfortunately the fresh spinach at the supermarket didn’t look so… fresh, and my turkey tenderloins were ready to be cooked. So today I skipped the spinach and the glaze… Hopefully next time, the spinach will look better and it’ll have a nice picture to update this post.

Apple Smoked Turkey Tenderloin

Ingredients:
2 turkey tenderloins, 4 c. sparkling apple cider, 1/3 c. honey, 1/8 c. smoke flavoring, 1 Tbsp. chopped sage, 1 small shallot minced, 1 tsp. powdered garlic, fresh ground sea salt, fresh cracked black pepper

Directions:
Put tenderloins in zipper bag and set aside. Mix together remaining ingredients. Pour marinade in zipper bag over turkey tenderloins, cover and refrigerate overnight. Preheat oven to 350°F. Place tenderloins and marinade in casserole dish. Insert meat thermometer in the thickest part of the meat. Place in oven and bake for about 40 minutes or until meat thermometer reaches 165°F. Cover and let rest before serving.

*This is also fantastic grilled.

What is for dinner at your place tonight?

February Grilled Chicken Marinade

Tags

chicken, food, foodie, grill, grilling, marinade, postaday2011, poultry, recipe

Grilled chicken in February? Yes! I’ve fired up the grill a lot this month to chase away the winter…

T

February Grilled Chicken

Ingredients:
2 limes, 1/4 c. white vinegar, 1 Tbsp. butter, 1 shallot, 1 Tbsp. honey, 1/4 tsp. ground cumin, fresh cracked pink peppercorns, fresh ground sea salt

Directions:
Mince shallot and brown in pan. Remove pan from heat. Juice and zest two limes, add remaining ingredients to pan and stir until well combined. Place chicken or pork cops in zipper-top bag and pour marinade over chicken. Marinate for about 2 hours, keep refrigerated. Turn bag every half hour. Discard marinade when grilling chicken. If you want to baste chicken during grilling make fresh marinade.

What foods help you chase away the winter?

Grilled Corn on the Cob Discs

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appetizers, barbacue appetizers, basil, basil lemon, BBQ appetizers, cilantro, cilantro lime, corn, corn on the cob, dill, dill orange, Father's Day Menu, grill, grill recipe, grilling, lemon, lemon basil, lime, lime cilantro, orange, orange dill, summer grill, summer recipe

Summer Grilling
June is here and summer is around the corner (my summer vacation starts Friday!)… These corn discs are great for parties, everyone can have as little or as much as they like. Their tiny size makes them perfect for kids or as appetizers. Great idea for a Father’s Day Menu!

Grilled Corn Discs

Ingredients:
corn, butter, fresh chopped cilantro, fresh ground sea salt, fresh ground pepper, lime juice, lime zest

Directions:
Husk corn and throw away husk and silk. Slice cob into 2″ thick discs. Soak in water with a splash of lime juice (or lemon juice). Grill discs over medium heat, turning a few times. Mist discs with lime juice as they grill. Remove from heat and brush or rub with butter to your liking, toss in cilantro, sea salt, pepper and zest. Serve hot.

*Play around with combinations of lime, orange and lemon juice and zest for the corn. Change it to use and match your favorite fresh herbs.

My Favorite Combinations: Lime Cilantro, Lemon Basil, Orange Dill

Guacamole Chicken

Tags

avocado, chicken, cilantro, Cinco de Mayo, dinner, fiesta, food, grill, grilling, guacamole, guacamole chicken, lime, recipe, Semi-Mexican, spring recipe, summer chicken, summer recipe, Tex-Mex

First of all, Happy Birthday to my big sister! She turns 30 today!

Cinco de Mayo week continues with last night’s dish: Guacamole Chicken
This was very delicious! I served it with the Mexican Rice I had left.

Guacamole Chicken

Guacamole Ingredients:
2 ripe avocados, 1/2 red onion, 1 lime, 2 chilies, handful fresh chopped cilantro, fresh ground sea salt, fresh ground black pepper

Guacamole Directions:
Half lime, squeeze juice, zest and set aside. Cut avocado in half, discard seed, and scoop fruit from skin. Immediately add lime juice to avocado and mash together. Add all ingredients in processor and blend until smooth.

Chicken Ingredients:
lettuce, guacamole, sour cream, fresh cilantro, chicken breasts, lemon juice, garlic powder, fresh ground sea salt, fresh ground black pepper

Chicken Directions:
Marinate chicken in lemon juice, garlic, salt and pepper for a few hours. Grill (or bake, or cook) over medium heat until no longer pink inside and juices run clear. Place chicken breast on a bed of lettuce, cover with guacamole, top with sour cream and fresh chopped cilantro.

Ole!

*You can also leave ingredients in small cubes for a chunkier guacamole. For this dish I prefer a smooth guacamole.

*Next time I’ll top with fresh diced tomatoes, I just happened to be out of them this time.

I hope you all had a wonderful Cinco de Mayo…

Lime Chicken

Tags

chicken, chicken recipe, Cinco de Mayo, dinner, grill, grilling, lime chicken, lime recipe, lunch, recipe, Semi-Mexican, summer chicken, summer grill, summer recipe, Tex-Mex

I’m ready for warm weather, ready to grill… on my new deck. With Cinco de Mayo tomorrow, I decided make things a bit festive (last night) with a semi-Mexican dish. Time for Lime Chicken…

Lime Chicken

Ingredients:
chicken breasts, 1/4 c. red wine vinegar, 2 limes, 1 tsp. garlic powder, 2 tsp. sugar, salt, pepper, handful of fresh cilantro, shredded lettuce (or mixed greens), diced tomatoes, sour cream, shredded Pepper Jack cheese

Directions:
Juice and zest lime, mix in vinegar, garlic, sugar, salt and pepper. Add chicken breasts and marinate for a few hours. Grill, sauté or bake chicken. Remove from heat and add cheese to melt. Add a squeeze more of fresh lime juice. Serve on a bed of shredded lettuce, top with diced tomatoes, chopped cilantro and a dollop of sour cream.

*Serve with your favorite rice side dish.

What are your Cinco de Mayo plans?