Recipe: Grilled Teriyaki Shrimp and Veggies

grilling

Grilled Teriyaki Shrimp and Veggies

1-1/2 lbs large Shrimp
1/2 C teriyaki Sauce

Marinate shrimp in teriyaki sauce for 2 hours in refrigerator.  Remove shrmip from marinade and grill over med heat in a grill pan or on skewers for 5-6 mintues or until done. 

Grilled Veggies

1-1/2lbs summer squash and zucchini
1 large onion, quartered
Fat Free Italian Dressing

Marinate squash, zucchini, and onions in dressing.  Grill in a sprayed pan 10 min, until tender. 

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Dessert………Ice Cream with raspberries from the garden.  YUMMMY!!!!!

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Happy Grilling !!

Recipe: Grilled BBQ Ribs

 grilling

Grilled BBQ Ribs

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Ingredients:

Country Style Pork Ribs
BBQ Sauce any brand
1/2 Cup Brown Sugar
2 TBSP Honey
Seasoning of choice  (Emeril’s Essence Original)
Apple Juice

Take a broiler pan and fill the bottom section of the broiler pan about half full of  Apple Juice. On the top section (the part with the slits) lay out your ribs. Rub the ribs with Emeril’s Essence Original seasoning.

Cover the pan with foil and fold edges under to seal in the steam as they cook. Place in a 300 oven for 2 ½ to 3 hours. Remove foil carefully as steam will be hot. Now all the grease is down in the bottom of the pan with the apple juice, the ribs are completely cooked and tender.

All you need to do is finish them up on the grill .  Add honey and brown sugar to any barbecue sauce. For grill place ribs on grill and coat with you favorite sauce. Grill on each side just a few minutes until crispy. 

**Recipe from Mommy’s Kitchen’s Blog

Happy Grilling !!

 

 

Recipe: Grilled BBQ Chicken

grilling

Grilled BBQ Chicken

Yield: 8 Servings

4 Lb chicken parts  (we used thighs)

BBQ sauce recipe

Our Favorite BBQ Sauce Recipe: (great on burgers)

SAUCE:

  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1/4 cup honey
  • 1/4 cup molasses
  • 2 teaspoons prepared mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon Liquid Smoke
  • 1/8 teaspoon pepper

    In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat

    Place chicken in container and pour BBQ sauce over your chicken, reserving some of the BBQ sauce for basting. Turn chicken over to coat well. Let marinade at least 30 minutes.

    Bake chicken in 375 degree oven for 30 minutes.  I struggle with getting chicken fully cooked on the grill so we bake it a bit first.   We usually put a rub like Emril’s Essence on the chicken before baking. 

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    Preheat outdoor grill for medium-low heat. Spray rack lightly with oil spray to prevent sticking. Place chicken on grill rack and grill about 5 minutes, basting with remaining BBQ sauce as you desire. Turn chicken over and cook on other side about 5 minutes more or until juices run clear.

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    Happy Grilling,

  • Recipe: Teriyaki Chicken Kabobs

    grilling

    Tried a new grilling recipe again this week.  It was a hit with the entire family. 

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     Teriyaki Chicken Kabobs

    2lb boneless chicken breast, cubed bite size
    1 bottle teriyaki marinade
    1 pkg red, green and yellow peppers
    1 onion
    1 can pineapple chunks, drained
    skewers

    After cubing chicken, place in bowl and pour marinade over top.  Refrigerate at least 2 hours. Cut vegetables into 1″ chunks.  Alternate ingredients onto skewers.  Grill for 12-15 minutes or until chicken is done.  Serve over a bed of rice. 

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    Happy Grilling!!

    Recipe: Apricot Pork Ribs & Baked Beans

    grilling

    Tried a new grilling recipe again this week.  It was a hit with the entire family.  We kept some of the sauce to use as a dripping sauce.  

    Apricot Pork Ribs

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    2.5lb Country Style Pork Ribs
    Salt
    Pepper
    1 C Onion, Sliced
    3/4 C Apricot preserves
    3 T brown sugar,
    3 cloves of garlic, chopped

    Salt and pepper ribs.  Place in 9×13 oven safe pan.  Top with onions.  Combine preserves, brown sugar and garlic.  Pour over onions.  Cover and bake at 325 for 1 hour.  Then finish up on the grill 20-30 on indirect heat, basting with drippings. 

    Baked Beans

    2 cans of baked beans
    1/2 C Maple Syrup
    1/2 C Brown Sugar
    1/2 C BBQ Sauce
    1 onion, diced
    oil

    In a saucepan, saute onion in a bit of oil.  Add beans, syrup, brown sugar, and BBQ sauce.  Bring to a poil then simmer for 30 minutes. 

    Happy Grilling!!

    Recipe: Grilled Shrimp….

    grilling

    Tonights meal is worth blogging about.   It was a very, very simple meal that is sure to impress.  Yummy!  This year we have been trying many different things on the grill.  It all has been great so far.   This Grilled Shrimp is wonderful when grilled on cedar planks.   I told the guys this is a total date meal.  If some guy makes this easy meal, he will certainly impress his date! 

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    After marinating 3 pounds on shrimp, we put them on the grill on Cedar Planks.  

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    How yummy do those look??? 

    Grilled Shrimp

    3 lb frozen raw shrimp, thawed, peeled and deveined (3 @ 3.99 = $11.97)
    3/4 C olive oil
    1 -1/2 Tablespoon dried basil
    6 cloves of garlic, chopped
    3 Tablespoons of vinegar
    1-1/2 Tablespoons Worchestershire Sauce

    Mix oil, basil, garlic, vinegar and Worcestshire Sauce together in a large bowl.  Add Shrimp and toss.  Marinade and refrigerator for 2 hours before grilling.  Place shrimp on skewers and set hot grill.  Grill 10 minutes without turning on cedar planks.

    Cran-Peach Romaine Salad

    2 bags Romaine Lettuce (2 @ 1.89 = $3.78)
    2 peaches, diced  (2 @ .25)
    1 pkg of dried cranberries  (1.39)
    Ranch Almonds Salad and Veggie Topper  (1.99 – used 1/2 = 1.00)
    Balsamic Vineigrette dressing –  (.99 – used 1/2 = .50)

    Toss Lettuce with peaches, dried cranberries and almonds.   We served our dressing on the side. 

    The best part about this meal, in addition to it being wonderful is that everything can be bought at Aldi! 

    Salad ingredients were about 7.17 and Shrimp about 13.00.  =  Total cost of Meal = 20.17 or 3.36/person.  All the shrimp was eaten, with only a couple servings of salad left. 

    And hubby said the Shrimp was as yummy as Red Lobster…..but we spent so much less!!

    Happy Grilling!!

     

    Recipe: Grilled Wild Alaska Salmon

    grilling

    Jen’s Grilled Wild Alaska Salmon

     

  • Wild Alaska Salmon Filet  – 1.5 Pound Filet
  • Salt 
  • Pepper
  • 2 – 3 cloves of garlic, finely chopped or 1 teaspoon garlic powder
  • 4 teaspoons  butter, melted
  • 4 tablespoons fresh basil , chopped
  • Cedar Grilling Plank

    Prepare Cedar Grilling Plank by soaking them for 1 hour in water.  Turn Grill on High.   Take planks out of water and pat dry.  Put planks on grill for 2 minutes each side.   Take them off and let cool slightly, then brush on olive oil on both sides of planks.   

    Preheat grill by setting one side of the grill on low and the other side at a medium temperature to reach an overall ambient temperature of 350 degrees.  

     

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    Season both sides of salmon with salt, pepper, and minced garlic.  Mix melted butter with basil and rub over both sides of salmon. 

     

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    Put coated salmon on plank, skin side down and place on the low temp side of the grill.   Close cover.   Grill salmon without turning for 45 minutes from a completely frozen state for a 1.5 pounds filet.    Internal temperature of salmon when done should be about 130- 140 degrees.

     

    Brush on leftover basil butter every 5 – 10 minutes while salmon grills. 

     

    Happy Grilling!!

  • Recipe: Marinated Ribeyes

    Hubby is mixing this recipe up again as it was a hit last time we had it.   He said I had to type it up so I would not lose the recipe.  I *might have lost a few of his favorites!  I don’t like to cook the same thing over and over…

    Marinated Ribeyes

    1/2 cup BBQ sauce
    3 Tbsp.  Olive Oil
    3 Tbsp. Worcestershire Sauce
    2 Tbsp. Steak Sauce
    1 Tbsp. red wine vinegar
    1 Tbsp. soy sauce
    2 tsp. steak seasoning
    1 tsp. hot pepper sauce
    1 garlic clove, minced
    4 beef Ribeye Steaks (8 oz each)

    In a large resealable plastic bag, combine the first nine ingredients.  Add the steaks; seal bag and turn to coat.  Refrigerate for 4 hours or overnight. 

    Drain and discard marinade.  Grill steaks, covered, over medium-hot heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermomotor should read 145 degrees; medium 160 degrees, well-done 170 degrees. 

    Taste of Home – June/July 2010

    Happy Eating!!