Grilling
This recipe is slightly adapted from a Rachael Ray recipe. I made this in part because I had all the ingredients on hand I have really been liking the Asian flavors lately! This is quick and easy to throw together! The flavor was very good!
INGREDIENTS
1/2 cup Hoisin sauce
1/4 cup packed brown sugar
2 Tablespoons soy sauce
1 Tablespoon of flour
4 boneless, skinless chicken breasts
DIRECTIONS
Preheat your grill to medium heat. Mix Hoisin sauce, brown sugar, soy sauce and flour. Add the Chicken breasts coating them well. Grill until chicken is cooked through.
Enjoy,
These beans are so yummy! They are very sweet! A great compliment to any
BBQ! I shared these with my parents and they really enjoyed them but the one who enjoyed them the most was MR. MCYM! I had to shut him off, I was fearful of what might be occurring later in the day! just sayin…
INGREDIENTS
1/2 pound of thick bacon, cooked and crumbled. RESERVE 1/4 cup of bacon fat.
1 medium onion, diced
2 (28 ounce) cans of original Bush Baked Beans (or your favorite beans)
2 Tablespoons of Dijon mustard
3/4 cup of REAL Maple syrup
2/3 cup of ketchup
1/2 cup of molasses
1/4 cup packed brown sugar
salt
pepper
DIRECTIONS
Preheat oven to 350 degrees. Combine all ingredients including 1/4 cup of your bacon fat! Mix well and pour into a 9×13 baking dish. Cover with foil and bake for 1 hour. Uncover and bake for another 30 minutes or a little longer depending on how thick you want the sauce.
Enjoy,
slightly adapted from the Country Cook
These kabobs have a creamy spicy sauce and was so good with the grilled vegetables! After we took the chicken and veggies off the skewers, Jim promptly put everything in a wrap with a drizzle of the sauce and was LOVING life! So you can make these any way that makes you happy, in a wrap, maybe on a salad or as Robby and I ate it straight off the grill!
INGREDIENTS
3-4 boneless skinless chicken breasts, cut into bite size pieces
1 red bell pepper, cut into bite size pieces
1 green bell pepper, cut into bite size pieces
1 red onion, cut into bite size pieces
Or any vegetable you like zucchini, squash would be great!
Sauce
2 Tablespoon of Mayo
4 Tablespoon sour cream
1 teaspoon dijon mustard
1/2 sweet chili sauce
1/2 teaspoon sriracha
1 teaspoon honey
To make sauce, put all ingredients in a mason jar or bowl and mix well.
DIRECTIONS
Preheat grill to medium heat. Skewer veggies onto presoaked wooden skewers. Place chicken in a storage bag and add about half of the sauce. Let marinate for 15 minutes. Skewer chicken onto presoaked skewers. Grill chicken and veggies until cooked through. Ours took about ten minutes. I added the veggies to the grill about five minutes after I put the chicken on as they don’t take as long! Drizzle chicken with the reserved sauce.
Enjoy,
Slightly adapted from www.lecremedelacrumb.com
I cannot even begin to tell you how good these are. Mr. MCYM was eating them straight from the grill not even waiting for the balsamic dressing to go on! Robby does not even like asparagus but today that all changed. We had to wrestle Robby for the last of the asparagus! I promise it is just that good!
INGREDIENTS
1 bunch of asparagus with the bottoms trimmed
1/2 cup olive oil
2 cloves garlic, finely chopped
1 teaspoon of lemon juice
1 cup Parmesan cheese
12 slices of Prosciutto, gently sliced in half
1 cup balsamic vinegar
DIRECTIONS
Add olive oil, garlic and lemon juice into a large Ziploc bag and mix. Add asparagus and let marinate for an hour or longer. To reduce the balsamic vinegar, place the vinegar in a small sauce pan over medium heat and reduce by half. This took me about ten minutes.
Just before grilling, take the asparagus out, place the Parmesan cheese into a pie plate. One by one roll the asparagus into the cheese and wrap each asparagus stalk with a half of a piece of prosciutto, leaving the top of the asparagus poking out. When they are all complete place these on the grill with the seam side down and grill for about five minutes turning and watching to be sure not to burn the prosciutto, but still getting it slightly crispy! When they are off the grill drizzle them with the reduced balsamic dressing.
Enjoy,
This burger is the best burger I have made! It is sweet from the caramelized pineapple and hot from the jalapeño not to mention the bacon! I don’t think it gets much better than this burger! Jim (Mr. MCYM) not only ate this for dinner… but also for breakfast the next morning!
Makes four burgers
INGREDIENTS
1 pound ground beef
Jarred Jalapeños
8 slices of thick cooked bacon
4 fresh pineapple rings
2 Tablespoons unsalted butter
salt
pepper
4 slices of white american cheese
1/2 cup mayo
3 Tablespoons of Franks red hot sweet chili sauce
Your favorite hamburger buns
DIRECTIONS
Preheat your grill to medium heat.
To make the caramelized pineapple, melt the butter in a large skillet over medium heat, add pineapple and cook until slightly golden. It took mine about ten minutes. Mix ground beef with salt and pepper and one tablespoon of the sweet chili sauce. Mix mayo and 2 tablespoons of sweet chili sauce.
Grill your burgers until desired doneness adding cheese at the end to melt. Place burger on top of the bottom of your favorite burger bun (toasted or not). Add your caramelized pineapple, add a few or however many you want of the jarred jalapeños and top with bacon. Add the mayo mixture to the top bun and place on top of your burger!
Enjoy,
