Grilling
We made this steak for some friends we had over and it was terrific despite my grill master. “MR. MCYM” was not as attentive to the grill as he usually is and overcooked the steak , so with that being said the flavor of the sauce was the star. We all still really enjoyed the shoe leather , ahh, I mean steak! I let my steak marinate for 24 hours.
INGREDIENTS
1 cup molasses
1/2 cup dijon mustard
2 garlic cloves crushed
1/4 cup Worcestershire sauce
2 Tablespoons olive oil
2 Pounds skirt steak
DIRECTIONS
Whisk together molasses, dijon, garlic, Worcestershire, and olive oil. Reserve 1/3 cup of marinade, set aside.
Pour the remaining marinade over steak and let marinate in the refrigerator for 24 hours. When ready to grill, preheat your grill and grill to desired doneness. I hope you don’t hit shoe leather stage!
Enjoy,
Recipe source www.plainchicken.com
I am so happy to be back to grilling and you are going to really enjoy this recipe from The Recipe Critic. This recipe is easy with just a handful of very flavorful ingredients. My entire family really enjoyed this one!
INGREDIENTS
1/4 cup soy sauce
1/4 cup honey
2 Tablespoons vegetable oil
Juice of two limes
4 boneless, skinless chicken breasts
2 teaspoons of minced garlic
wooden skewers, soaked in water
DIRECTIONS
Cut chicken into cubes. Mix soy, honey, vegetable oil, lime juice and garlic into a small bowl and mix. Place chicken in large Ziploc bag, add marinade and let marinate in refrigerator for up to 4 hours. When you are ready to grill, preheat your grill to medium heat. Skewer chicken onto soaked skewers leaving just a small space between chicken pieces. Grill chicken for 5-10 minutes rotating chicken half way through. Be sure chicken is cooked throughly. Cooking time will vary.
Enjoy,
If you are looking for something a little different might I suggest you give this a try? This pasta salad has a lot going on. I made it for an early spring dinner. I really enjoyed the flavor on the chicken as I used a bottle of Iron chef orange ginger sauce.
INGREDIENTS
3 boneless skinless chicken breasts
1 bottle Iron Chef orange ginger sauce
1 box bow tie pasta
1/2 cucumber
1/2 diced red pepper
1 carrot, shredded
1 small can mandarin oranges
Toasted almonds (optional)
Italian dressing
DIRECTIONS
Marinate the chicken in the orange sauce, overnight if possible. Grill chicken until cooked through. Chop into bite sized pieces.
Cook pasta until done, drain and put in a large bowl. Add all of the veggies and chicken. Add oranges and almonds. Add desired amount of Italian dressing (a light citrus dressing would also be great) and mix carefully trying not to break up the orange sections.
Enjoy,
I LOVE this SALAD! The moment I saw Guy Fieri make it in 2007, I knew it was a must have, and a keeper right away! I have made this over and over. At home, on camping trips, at neighbors houses, anywhere and everywhere! Give it a try, if you have never grilled salad before it is quick and easy and such a change of pace from the everyday salad!
INGREDIENTS
4 Tablespoons extra virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads of romaine lettuce, cut in half lengthwise
Pepper
DIRECTIONS
Preheat grill to high heat.
Heat one tablespoon of olive oil in a sauce pan over high heat (stove top). Add the onion and bacon and cook until the bacon is crispy. Working quickly, add the balsamic vinegar and another one tablespoon of the olive oil and stir to combine. Remove from heat and set aside. Brush the romaine lettuce with the remaining two tablespoons of olive oil, place on the grill cut side down and quickly sear. Serve the lettuce, cut side up, and drizzle with balsamic dressing over the lettuce and sprinkle with blue cheese and pepper!
Enjoy,
I am not sure this even qualifies as a recipe as it is only TWO ingredients, so simple and so delicious! I had planned on making this recipe one evening, so I put the sauce on the shrimp to marinade that morning, well …..I did not make the shrimp that night but made it the next evening, I was worried that the sauce would completely overwhelm the shrimp, but that was not the case! The shrimp were so good… I cannot wait to make them again!
INGREDIENTS
1 pound large shrimp, peeled, deveined (tail on or off)
1 bottle Frank’s Red Hot Sweet Chili Sauce
Skewers, that have been soaked in water
DIRECTIONS
Place the shrimp in a container and cover with the sauce. I used about half of the bottle. Let marinate for up to 24 hours. When getting ready to grill, skewer the shrimp and grill over medium heat until the shrimp turn pink. Take off the grill and Enjoy!
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