This is my mom's recipe. I don't think she made it up herself, but who knows? Well, Mom does so maybe she can answer that question. These are the reason I always pick up a rack or two of baby back ribs when they're on sale and the reason our grill always has a layer of goo on the bottom. (Although I usually cut the recipe in half when it's just for us ... for some reason I always make a full amount of the sauce, though. Don't know why ... )
4 pounds baby back pork ribs
2 jars (9 oz total) strained baby food peaches
1/3 cup ketchup
1/3 cup vinegar
2 Tablespoons soy sauce
1/2 cup brown sugar
2 teaspoons ground ginger
1 teaspoon salt
dash o' pepper
Rub the ribs with salt and pepper.
Cook bony side up on coals (or medium-low heat) for 20 minutes.
While that's going on, mix together the rest of the ingredients to make a sauce.
Flip the ribs and baste with sauce.
Repeat flipping and basting every 10 minutes for the next 40 minutes or so until they are done cooking.
Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts
Monday, July 6, 2009
Sunday, July 5, 2009
Penzey favorite
I bought a sampler pack from Penzey's with a gift card that my children gave me for Christmas. I've found a favorite. I use the Rocky Mountain seasoning on pork chops or chicken breasts and pan-grill them. Easy-cheesy and I love the taste. I also like the Salad Elegant seasoning used like this too. It is also very good on hamburgers. I haven't been eating a lot of pasta lately but they would probably be very good on that with a little olive oil...
Saturday, February 28, 2009
Mesquite Lime Chicken
serves 6
Found this one off the McCormick website.
1/4 cup fresh lime juice
3 tablespoons McCormick® Grill Mates® Mesquite Seasoning
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 pounds boneless skinless chicken breast halves
Mix lime juice, Mesquite Seasoning, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium heat 12 to 15 minutes or until chicken is cooked through, turning frequently.
Found this one off the McCormick website.
1/4 cup fresh lime juice
3 tablespoons McCormick® Grill Mates® Mesquite Seasoning
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 pounds boneless skinless chicken breast halves
Mix lime juice, Mesquite Seasoning, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium heat 12 to 15 minutes or until chicken is cooked through, turning frequently.
Thursday, February 19, 2009
Grilled Greek Chicken Kebabs with Mint-Feta Sauce
serves four
At some point during my freshman year at LSU, my best friend Stacy took me to a Greek-Lebanese Cafe. I had never had Greek food in my life, but was too embarrassed to refuse. Thank goodness. Now I love hummus and gyros and pita and feta and all manner of Greek flavors. We've had these Greek kebabs before and they were delicious!
I made the mint sauce this time and it was SUPER minty. We were not fans. Next time we'll stick with a more traditional tzatziki sauce.
1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
1/2 cup crumbled feta (2 ounces)
1/4 cup plain low-fat yogurt
1 cup fresh mint leaves
In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.
At some point during my freshman year at LSU, my best friend Stacy took me to a Greek-Lebanese Cafe. I had never had Greek food in my life, but was too embarrassed to refuse. Thank goodness. Now I love hummus and gyros and pita and feta and all manner of Greek flavors. We've had these Greek kebabs before and they were delicious!
I made the mint sauce this time and it was SUPER minty. We were not fans. Next time we'll stick with a more traditional tzatziki sauce.
1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
1/2 cup crumbled feta (2 ounces)
1/4 cup plain low-fat yogurt
1 cup fresh mint leaves
In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.
Wednesday, February 11, 2009
Honey Chicken Skewers
serves four
These were on the same page as the Teriyaki Burgers in the Real Simple magazine. They sounded good as well so on the menu they went.
1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.
Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.
These were on the same page as the Teriyaki Burgers in the Real Simple magazine. They sounded good as well so on the menu they went.
1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.
Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.
Saturday, February 7, 2009
Quick Grilled Chicken
serves six
This is off the McCormick website. We grill chicken this way quite a bit. It gives the chicken a great flavor, but it's not overwhelmingly taco-flavored. I'll grill more than we can eat to have extra chicken leftover for salad or sandwiches or casseroles. Yum.
1 package McCormick® Taco Seasoning Mix
1/2 cup oil
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vinegar
2 pounds boneless skinless chicken breast halves
Mix Seasoning Mix, oil, water, lemon juice and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Broil or grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.
This is off the McCormick website. We grill chicken this way quite a bit. It gives the chicken a great flavor, but it's not overwhelmingly taco-flavored. I'll grill more than we can eat to have extra chicken leftover for salad or sandwiches or casseroles. Yum.
1 package McCormick® Taco Seasoning Mix
1/2 cup oil
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vinegar
2 pounds boneless skinless chicken breast halves
Mix Seasoning Mix, oil, water, lemon juice and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Broil or grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.
Wednesday, February 4, 2009
Teriyaki-Glazed Burgers
serves four
One from Real Simple magazine. I just needed something for dinner that used ground beef, but wasn't meatloaf or some homemade form of Hamburger Helper. Oh, and if it broke out of the Italian theme I've got going lately, all the better. We did not serve ours on English muffins. The kids and I ate ours without buns and Dave used slices of bread. I also didn't trouble with the tomatoes or cucumber. Instead I heated up some leftover fries from Chik Fil A and called it good. We just bought a cheap jar of Kroger brand teriyaki sauce.
Results: The flavor wasn't very teriyaki. If I make these again (and I might since I have most of a bottle of teriyaki sauce left), I think I'd mix in some teriyaki sauce with the meat when forming the patties. We liked the flavor, there just wasn't enough of it :)
1 1/2 pounds ground beef
Kosher salt and pepper
1/4 cup teriyaki sauce
4 English muffins, split
1 pint cherry or grape tomatoes
3 Kirby cucumbers, cut into spears
One from Real Simple magazine. I just needed something for dinner that used ground beef, but wasn't meatloaf or some homemade form of Hamburger Helper. Oh, and if it broke out of the Italian theme I've got going lately, all the better. We did not serve ours on English muffins. The kids and I ate ours without buns and Dave used slices of bread. I also didn't trouble with the tomatoes or cucumber. Instead I heated up some leftover fries from Chik Fil A and called it good. We just bought a cheap jar of Kroger brand teriyaki sauce.
Results: The flavor wasn't very teriyaki. If I make these again (and I might since I have most of a bottle of teriyaki sauce left), I think I'd mix in some teriyaki sauce with the meat when forming the patties. We liked the flavor, there just wasn't enough of it :)
1 1/2 pounds ground beef
Kosher salt and pepper
1/4 cup teriyaki sauce
4 English muffins, split
1 pint cherry or grape tomatoes
3 Kirby cucumbers, cut into spears
Heat grill to medium-high. Form the beef into four 1/2-inch-thick patties and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Grill the burgers to the desired doneness, 4 to 5 minutes per side for medium, basting with the teriyaki sauce during the last 2 minutes of cooking. Grill the English muffins until toasted, 1 to 2 minutes per side.
Sandwich the burgers in the muffins. Serve with the tomatoes and cucumbers.
Tuesday, January 13, 2009
Buttermilk-Brined Pork Chops
serves four
another CL recipe :) We made this last night and it was SO good. Dave grilled the chops on our grill rather than using a grill pan (which I don't have). After reading the reviews about the end result being salty, I made sure I blotted the excess marinade off the meat before cooking. And I didn't have lemon rind so I used some of my orange peel. We also had only three boneless chops rather than four bone-in chops. It was still delicious.
2 cups fat-free buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
2 teaspoons freshly ground black pepper
Cooking spray
another CL recipe :) We made this last night and it was SO good. Dave grilled the chops on our grill rather than using a grill pan (which I don't have). After reading the reviews about the end result being salty, I made sure I blotted the excess marinade off the meat before cooking. And I didn't have lemon rind so I used some of my orange peel. We also had only three boneless chops rather than four bone-in chops. It was still delicious.
2 cups fat-free buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
2 teaspoons freshly ground black pepper
Cooking spray
Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight, turning bag occasionally. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Sprinkle pork with pepper.
Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.
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