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Spring Bling

By Angie Sutton

www.mothersapronstrings.com

Spring has sprung, and with that comes one of my favorite times of the year: grilling season! Outdoor cooking gives us the opportunity to spend more time in the backyard, and who doesn’t love a picnic? On the nights we prepare salmon we toss a few hot dogs on the grill for the kids. While the main dish is cooking, the kids love to create obstacle courses or other games that Mom and Dad must compete in. Run over here, jump over that, crawl under this and then run back over here. Needless to say, the adults are elated when the meal is ready!


Simply Marinated Ribeyes

Ingredients:

4 beef ribeye steaks
1/2 c. barbecue sauce
3 Tbsp. olive oil
3 Tbsp. Worcestershire sauce
2 Tbsp. Steak Sauce
1 Tbsp. red wine vinegar
1 Tbsp. soy sauce
Tbsp. steak seasoning
1 tsp. hot pepper sauce
1 garlic clove, minced

Directions:

In a large resealable plastic bag, combine all ingredients except the steak. Once the ingredients are combined, add the steaks, seal the bags and shake to coat well. Refrigerate for 4 to 8 hours. Drain and discard marinade. Prepare grill to medium-hot heat and cook steaks about 10 minutes on each side or until an internal thermometer reads 145 degrees F or more.


Margarita Chicken

Ingredients:

1 can (10 oz.) frozen non-alcholic margarita mix, thawed
3 Tbsp. lime juice
1 c. tap water
1-2 garlic cloves, minced
4 boneless skinless chicken breast halves (6 oz. each)
1/4 tsp. sale
1/4 tsp. pepper

Directions:

In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 to 4 hours. Cover and refrigerate remaining marinade. Drain and discard marinade that was with chicken. Sprinkle chicken with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 5 to 7 minutes on each side or until a thermometer reads 160 degrees F, basting frequently with reserved marinade.


Chicken Kabobs

Ingredients:

1 lb boneless, skinless chicken breasts, cust into 1-inch pieces
1 (8-oz) plain yogurt
1 c. greek vinaigrette or Ceasar dressing
1/2 tsp. lemon zest
2 Tbsp. lemon juice
1/2 tsp. salt
2 tsp. oregano
1 red onion, cut into 1" pieces
2 green bell peppers, cut into 1" pieces

Directions:

In a large resealable bag, place chicken, yogurt, dressing, lemon zest, lemon juice, salt and oregano. Zip and mix with your hands. Refrigerate for 2 to 4 hours. Soak your wooden skewers in water for 10 minutes before grilling to prevent them from burning. After meat has marinated, thread alternating pieces of meat, onion and green pepper on skewers. Heat grill to medium-high heat until chicken is no longer pink and the juices run clear. We use a meat thermometer to test for 165 degrees F internal temperature. This took about 40 minutes because I cut my chicken cubes a bit bigger.

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