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Grilled Hot Dogs
Grilled Hot Dogs SERVES6COOK TIME10 Min When the sun's out to play, it's the perfect time to bring out the old grill and make those summertime classics! We've got the perfect Grilled Hot Dogs recipe, and a secret tip to make them that much better. Top these juicy dogs with your favorite condiments, and you're ready to eat! What You'll Need 6 hot dogs 6 hot dog rolls 3 tablespoons butter, softened What to Do Fill a medium sauce pan halfway full with water and bring to boil over high heat. Add hot dogs to boiling water and simmer 3 to 4 minutes (See Tip). Meanwhile, preheat grill to medium-high heat. Place hot dogs on grill and cook 5 to 7 minutes or until heated through, turning occasionally. Open rolls, evenly spread with butter, and place cut side down on grill 1 to 2 minutes or until lightly toasted. Place hot dogs on buns and serve. Test Kitchen Tips! Did you know that boiling your hot dogs first makes them plump up during grilling? This little tip is going to step up your grilling game this summer! Source: Mr Food ~~~~~ Rhonda in MO
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Baja Barbecued Chicken
Baja Barbecued Chicken 1 Comment SERVES4COOK TIME50 Min Our Baja Barbecued Chicken has a barbecue taste from a Mexican-Caribbean ingredient combination that's a lip-smacking sensation. What You'll Need 2 pounds chicken drumsticks and/or thighs 1 (8-ounce) can tomato sauce 1/4 cup light molasses 3 tablespoons Worcestershire sauce 1 tablespoon instant minced onion 1 tablespoon lemon juice 1/2 teaspoon chili powder What to Do Preheat oven to 350 degrees F. Place chicken on broiler pan; bake for 30 minutes. Meanwhile, in a small bowl, combine remaining ingredients. Turn heat to broil and broil chicken for 20 to 25 minutes, turning frequently. During the last 15 minutes of broiling, brush the chicken several times with sauce. Source: Mr Food ~~~~~ Rhonda in MO
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Texas Two-Step Ribs
Texas Two-Step Ribs SERVES4COOK TIME2 Hr 15 Min These saucy, barbecue-slathered ribs will have you doing the two-step 'round the dinner table. We used baby back ribs to make our Texas Two-Step Ribs 'cause they're the sweetest and most tender of all the ribs, and who doesn't want to have the sweetest summer ever? What You'll Need 1 tablespoon paprika 1 tablespoon onion powder 1 teaspoon ground cumin 1 teaspoon celery salt 1/2 teaspoon black pepper 1 tablespoon brown sugar 4 pounds pork baby back ribs 1 cup barbecue sauce What to Do Preheat oven to 350 degrees F. In a small bowl, combine paprika, onion powder, cumin, celery salt, pepper, and brown sugar; rub seasoning mixture over ribs. Place each rack of ribs on a large piece of aluminum foil. Wrap foil securely, leaving room for steam to circulate; seal edges tightly. Place foil packets on a baking sheet. Bake 2 hours, or until meat is fork-tender. Open packets carefully, as steam may be released. Brush ribs with barbecue sauce and place back in oven 15 to 20 minutes, uncovered, or until sauce starts to caramelize. Source: Mr Food ~~~~~ Rhonda in MO
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The Best Barbecue Chicken
The Best Barbecue Chicken JUMP TO RECIPE Prep15 mins Cook65 mins Active30 mins Resting Time10 mins Total90 mins Serves6 servings Ingredients 1 whole large chicken, about 6 to 8 pounds 1 tablespoon kosher salt 1 tablespoon brown sugar 1 teaspoon black pepper 1 teaspoon chile powder 1 teaspoon ground coriander seeds 2 medium cloves garlic, minced on a Microplane grater 2 cups Kansas city-style barbecue sauce, or your favorite barbecue sauce 2 chunks hardwood, soaked in water for 30 minutesDirections Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back. Season generously with salt and pepper. Combine salt, brown sugar, black pepper, chile powder, ground coriander seeds, and garlic in a small bowl and massage with fingertips until homogenous. Spread mixture evenly over all surfaces of chicken. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. If using charcoal, place hardwood chunks directly on coal. If using gas, place on grate above lit burners. Place chicken skin side up over cooler side of grill with legs pointed towards hotter side. Close grill and cook until center of thickest part of chicken registers 120°F (49°C) on an instant-read thermometer, 35 to 45 minutes. Brush top of chicken with barbecue sauce. Cover and continue cooking for 5 minutes until sauce is beginning to dry. Brush with more sauce, cover, and continue to cook until thickest part of breast registers 135°F (57°C) on an instant-read thermometer, about 5 minutes longer. Using tongs and a flexible metal spatula, carefully flip the bird and place it skin side down directly over the coals. Brush back of chicken with more sauce. Continue to cook, covered, until brown, crisp, charred in spots, and thickest part of breast registers 150°F (66°C) on an instant-read thermometer, 7 to 10 minutes longer. If bird threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and cook until done. Remove from grill, let rest 10 minutes, carve, and serve.Special Equipment Charcoal grill, chimney starter, instant-read thermometer, skewer Notes This recipe calls for a large chicken. Do not try it with a smaller chicken, as it will dry out too much while cooking. Source: Serious Eats ~~~~~ Rhonda in MO
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Easy Grilled Pork Tenderloin
Easy Grilled Pork Tenderloin JUMP TO RECIPE Prep5 mins Cook45 mins Dry-Brining Time45 mins Total95 mins Serves4 servings Ingredients Two whole 1-pound (450 g) pork tenderloins, trimmed of silverskin Kosher salt Freshly ground black pepperDirections Sprinkle pork tenderloins all over with salt, place on a wire rack set over a rimmed baking sheet, and refrigerate for at least 45 minutes and up to 24 hours. Light a chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of coal grate and set grilling grate in place. Alternatively, set half the burners of a gas grill to high heat. Cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. Season tenderloins all over with pepper, then set over hot side of grill and cook, turning often, until well browned on all sides, about 15 minutes. Move tenderloins to cooler side of grill and continue to cook, turning often, until an instant-read thermometer inserted in the center registers 120 to 130°F (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium. Transfer pork to a carving board and let rest for 10 minutes. Carve pork tenderloins and serve as desired.Special Equipment Gas or charcoal grill, chimney starter (optional), rimmed baking sheet with wire rack, instant-read thermometer Source: Serious Eats ~~~~~ Rhonda in MO
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Grilled Chicken Caesar Salad
Grilled Chicken Caesar Salad JUMP TO RECIPE Prep20 mins Cook15 mins Marinating30 mins Total65 mins Serves6 Ingredients For the Chicken: 3 tablespoons (45 ml) fish sauce 2 tablespoons (30 ml) water 2 tablespoons (30 ml) soy sauce 1 tablespoon (15 ml) honey 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 boneless, skinless chicken breast halves (6 to 8 ounces;170 to 225g each), tendon removed For the Salad: 1 recipe for Caesar Salad Dressing or store-bought Caesar salad dressing 1/4 cup (60ml) extra-virgin olive oil, divided One 12-inch baguette, cut on bias into 1/2-inch-thick slices 1 garlic clove, peeled 3 romaine lettuce hearts (about 6 ounces;170g each), halved lengthwise through cores 1/4 cup Parmigiano-Reggiano cheese (1/2 ounce; 14g), grated 2 lemons, halved Directions For the Chicken: Place 1 chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness, about 3/4 inch thick. Repeat with the remaining 5 breasts. In a large bowl, whisk fish sauce, water, soy sauce, honey, salt, and pepper together. Add chicken breasts and turn to coat evenly. Refrigerate for 30 minutes or up to 12 hours. For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Remove chicken from brine, letting excess drip off (do not pat dry), then brush with oil as needed until evenly coated. Clean and oil the cooking grate. Place chicken, skin side down, on grill and cook (over coals if using charcoal or covered if using gas) until chicken develops dark grill marks, 3 to 5 minutes. Flip, and continue to cook until chicken registers 155℉ (68℃, 3 to 5 minutes longer. Transfer the chicken to a cutting board and tent with aluminum foil while preparing the salad. For the Salad: Transfer 2 tablespoons of the prepared Caesar dressing to a small bowl and whisk with 2 tablespoons (30ml) oil. Brush bread with remaining 2 tablespoons (30ml) oil and grill (over coals if using charcoal), uncovered, until browned on both sides, about 1 minute per side. Transfer to a serving platter or individual plates and rub all over with the garlic clove and sprinkle lightly with salt and pepper. Brush the cut sides of romaine halves with reserved oil and dressing mixture; place half of romaine, cut side down, on grill (over coals if using charcoal). Grill, uncovered, until lightly charred, 1 to 2 minutes. Transfer to the platter or plates with the bread. Repeat with the remaining romaine heart halves. Grill the lemons cut side down until lightly charred, about 1 minute and transfer to the platter or plates. Slice the chicken thin and arrange with the grilled romaine. Drizzle the romaine and chicken with the remaining dressing. Sprinkle with Parmesan. Serve with the grilled lemon halves for squeezing over the salad.Special Equipment Charcoal or gas grill Source: Serious Eats ~~~~~ Rhonda in MO
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Grilled Peaches and Pound Cake With Cider Vinegar Caramel Sauce
Grilled Peaches and Pound Cake With Cider Vinegar Caramel Sauce JUMP TO RECIPE Cook60 mins Total60 mins Serves4 servings Ingredients 4 small to medium firm-but-ripe freestone peaches, halved and pits removed 1 cup sugar (7 ounces/200 g), plus more for dipping peaches 1 cup (235 ml) apple cider vinegar 4 tablespoons (60 g) unsalted butter, cut into 4 pieces Kosher salt Four 1 1/2-inch-thick slices homemade or store-bought poundcake Whipped cream, for servingDirections Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Spread an even layer of sugar on a small plate and dip the cut side of each peach half into it to coat lightly; top up sugar if needed. Set peaches, sugar side down, near but not directly over the coals (about medium to medium-high heat) and cook until the sugar coating has turned a deep caramel brown in spots, about 3 minutes; take care to make sure they don’t burn. Flip the peaches and move them to the cooler side of the grill. Cook until peaches are softened throughout but still hold their shape, 5 to 10 minutes. Keep warm. (You can move the peaches closer to and farther from the fire as needed to ensure they cook through and then remain warm without overcooking.) Set an oven-proof 10-inch stainless steel skillet over the hot side of the grill and add the 1 cup sugar to it. Shake to spread sugar in an even layer, then cook until the sugar has melted and formed an amber caramel, about 10 minutes (timing can vary heavily depending on the grill's heat). Carefully and slowly add the vinegar; the liquid will splatter and bubble a bit. Try not to inhale the vapor from the boiling vinegar; it can be very potent. Cook, swirling gently from time to time, until the vinegar and caramel come together to form a uniform sauce; it's best not to stir during this time, as the caramel can clump onto the stirring utensil. Continue cooking until the sauce coats the back of a spoon. Whisk in 1 piece of butter at a time, whisking constantly until each is fully incorporated before adding the next. Season with salt. Remove the caramel from the grill and let cool to room temperature. Set poundcake slices over medium heat zone of the grill and cook until toasted, about 1 minute. Flip and repeat on other side. Be careful as the cake can burn quickly. To assemble, place pound cake on plates. Top with grilled peach halves, then pour a generous amount of caramel over the peaches. Top with a dollop of whipped cream and serve.Special Equipment Grill, 10-inch oven-safe stainless-steel skillet, whisk Source: Serious Eats ~~~~~ Rhonda in MO
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Grilled Figs Stuffed With Goat Cheese
Grilled Figs Stuffed With Goat Cheese JUMP TO RECIPE Prep20 mins Cook8 mins Total28 mins Serves4 servings Ingredients 20 ripe figs 4 ounces soft goat cheese 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon roughly chopped fresh rosemaryDirections Cut off the stem of each fig, then cut two slits from the top of the fig to 3/4-way down in an X-pattern, creating a pocket in the middle of the fig. Stuff each fig with about 1 teaspoon of goat cheese. Light one chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lightly brush figs with olive oil and place on grill. Cover and cook over medium heat until figs are softened and brown slightly, about 5 to 8 minutes. Remove figs to serving tray; drizzle with balsamic vinegar and sprinkle with rosemary. Serve immediately.Special Equipment Grill Source: Serious Eats ~~~~~ Rhonda in MO
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Grilled Cheese Hot Dogs
Grilled Cheese Hot Dogs Hot dogs meet grilled cheese in this clever mash-up of two favorite comfort foods. Cooking on a flat-top grill means means you get an extra crispy roll on the outside. Yum! 10 minPrep Time 20 minTotal Time 6servings Ingredients 6 hot dog buns, same length as hot dogs 1/4 cup Land O Lakes? Butter with Canola Oil 6 hot dogs 12 (3/4-ounce) slices Land O Lakes? Yellow Deli American How to make STEP 1 Heat flat-top griddle to medium heat. STEP 2 Flatten buns with rolling pin. STEP 3 Slice hot dogs lengthwise but not all the way through, leaving small hinge. Place hot dogs cut-side down onto griddle; cook, turning occasionally, 3-5 minutes on each side or until charred and seared. Set aside. STEP 4 Place Butter with Canola Oil onto griddle; heat until melted. Place buns cut-side up onto griddle; top each with 2 slices cheese then grilled hot dog. Cover; cook until cheese melts. Remove from griddle; use spatula to close bun. Serve with favorite condiments. Tip #1 Buy hot dogs to match the length of the hot dog buns for best results. Tip #2 Add your favorite condiment before “closing” the bun. Pickle chips, sliced jalapenos, ketchup, mustard, sliced green onions or finely chopped red onion all make delicious additions to this cheesy meal.Source: Land O Lakes ~~~~~ Rhonda in MO
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Grilled Salmon & Asparagus Packets
Grilled Salmon & Asparagus Packets Grill salmon and vegetables for a delicious summer meal. 10 minPrep Time 25 minTotal Time 4servings Ingredients 2 pounds fresh salmon fillet, cut into 4 pieces 2 tablespoons Land O Lakes? Butter, softened 1 tablespoon freshly grated lemon zest 1/2 teaspoon cracked black pepper 1/4 teaspoon salt 8 ounces (10 to 16 spears) fresh asparagus, cut into thirds 1 small (1 cup) red bell pepper, cut into 1/2-inch strips 1/3 cup thinly sliced red onion Fresh lemon wedges, if desired How to make STEP 1 Heat gas grill on medium or charcoal grill until coals are ash white. STEP 2 Cut 2 (18x12-inch) pieces heavy-duty aluminum foil. Fold sheets together to create 18-inch-long packet. Spray aluminum foil with no-stick cooking spray. Lay salmon pieces, skin-side down, into middle of foil. STEP 3 Combine butter, lemon zest, pepper and salt in bowl; mix well. Spread half of butter mixture over salmon fillets. Layer vegetables over salmon; spread remaining butter mixture over vegetables. Bring long sides of aluminum foil together; seal top and sides of packet. STEP 4 Place foil packet onto grill. Cover; grill packet 11-13 minutes or until salmon flakes easily with fork. STEP 5 Remove from grill; open packet carefully. Squeeze fresh lemon wedges over salmon and vegetables, if desired. Serve immediately.Source: Land O Lakes ~~~~~ Rhonda in MO
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Rosemary Grilled Chicken & Vegetables
Rosemary Grilled Chicken & Vegetables Use fresh garden vegetables for this luscious grilled chicken dinner. 20 minPrep Time 1 hrTotal Time 6servings Ingredients 1/2 cup Land O Lakes? Butter, melted 1 tablespoon finely chopped fresh garlic 1 tablespoon chopped fresh rosemary 3 medium (3 cups) zucchini and/or yellow summer squash, cut into 1-inch pieces 2 medium onions, cut into eighths 1 small (2 cups) eggplant, cut into 1-inch cubes 1 (3- to 4-pound) frying chicken, cut into 8-pieces, skinned *Substitute 1 teaspoon dried rosemary. How to make STEP 1 Heat 1 side of gas grill to medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite hot coals. STEP 2 Stir together butter, garlic and rosemary in small bowl; set aside. STEP 3 Place zucchini, onions and eggplant in center of 18-inch square heavy-duty aluminum foil. Drizzle with half of butter mixture. Bring edges of foil up to center; tightly seal top and sides. STEP 4 Place chicken over drip pan. Grill 10 minutes. Brush chicken with butter mixture and turn. Place foil packet over direct heat side of grill. Continue grilling chicken, turning and brushing occasionally with butter mixture, 30-35 minutes or until internal temperature of chicken reaches at least 165°F. and juices run clear when pierced with fork and vegetables are crisply tender.Source: Land O Lakes ~~~~~ Rhonda in MO
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Grilled Lemon Pepper Chicken
Grilled Lemon Pepper Chicken Lots of lemony flavor in this simple sauce, plus grilled lemon slices, liven up a new favorite summer grilling staple. Use leftovers to make our Lemon Pepper Cobb Salad the next day! 30 minPrep Time 1 hr 20 minTotal Time 4servings Ingredients Compound Butter 1/2 cup Land O Lakes? Butter, softened 1 tablespoon chopped fresh parsley 1 tablespoon finely chopped shallot 1 1/2 teaspoons finely grated lemon zest 1 1/2 teaspoons chopped fresh thyme leaves 1/2 teaspoon pepper Chicken 2 lemons, sliced 1/2 inch, ends discarded 1 large onion, sliced 1/2 inch 6 to 8 (2 1/2 to 3 1/2 pounds) bone-in skin-on chicken thighs 2 teaspoons kosher salt 1 teaspoon pepper Fresh thyme leaves, if desired for garnish How to make STEP 1 Combine all compound butter ingredients in small bowl; mix well. Set aside. STEP 2 Heat gas grill to 375-450°F (medium-high) or charcoal grill until coals are ash white. STEP 3 Place lemons and onion into disposable foil pan. STEP 4 Loosen skin from chicken thighs; insert about 1 tablespoon compound butter under skin of each piece using all of butter. Season both sides of chicken with salt and 1 teaspoon pepper. Place chicken on top of lemons and onion, being careful not to overlap chicken pieces. STEP 5 Place foil pan on hot grill grate; close grill. Grill 20 miniutes. Turn and baste chicken with pan juices; grill 20 minutes longer or until chicken skin is brown and crisp and internal temperature of chicken reaches at least 165°F at thickest part of thigh. Transfer chicken to serving tray to rest 10 minutes. STEP 6 Scatter grilled lemon slices around chicken. Transfer pan juices and grilled onion to blender; puree until smooth. Serve sauce with chicken. Garnish with thyme leaves, if desired. Tip #1 This delicious sauce also makes a great topping for grilled vegetables. Serve sauce hot for best consistency. Tip #2 No grill? This dish can also be made in the oven. Use either a foil pan or a 12x9-inch baking dish. Bake in 425°F oven 35-45 minutes or until chicken skin is brown and crisp and internal temperature of chicken reaches 165°F thickest part of thigh.Source: Land O Lakes ~~~~~ Rhonda in MO
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Healthy, Homemade Asian Style BBQ Sauce Serves: 10 Made By: Eugene Williams "Almost perfect" All natural, quick & easy, thick, rich, smoky, sweet, hearty, healthy Asian style BBQ sauce. Author: EmSwanston Prep Time: 5 min Cook Time: 10 min Ingredients: 2 tablespoons tomato paste 1 tablespoon apple cider vinegar 1 teaspoon dijon mustard 2 tablespoons pure maple syrup 0.5 teaspoon smoked paprika 0.25 cup wheat-free tamari 2 cloves garlic 1 pinch ground cinnamon 1 pinch ground cloves 1 pinch salt 1 pinch black pepper Directions: Place all ingredients into a small saucepan and stir until well combined. Place over medium-high heat and bring to the boil, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, until your sauce has reduced and thickened to your desired consistency. FYI: for me it only took around 5-10 mins. Once cool, transfer to a sealed airtight container and store in the fridge. It should keep well, refrigerated, for up to 2 weeks. Use as you would your fave BBQ sauce Source: primalpalate.com Ginny Butterfield Cranberry Twp, Pa
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Easy Greek Tzatziki Sauce Recipe Serves: 12 Made By: Diane Phillips "Very easy to make and great tasting. See my pic." Learn how to make tzatziki sauce - it's EASY and versatile! This healthy Greek tzatziki sauce recipe can be made in 5 minutes and is perfect for meats, appetizers, and more. Author: Maya Krampf from WholesomeYum.com Recipe Type: Greek Prep Time: 5 minutes Ingredients: 1 cup full-fat greek yogurt 1 tablespoon extra virgin olive oil 2 teaspoons lemon juice 2 teaspoons fresh dill 2 teaspoons fresh parsley 2 cloves garlic (minced) 1/2 teaspoon sea salt 1 1/2 cups cucumbers (minced or grated; ~1 medium 8-ounce cucumber) Directions: In a medium bowl, whisk together all ingredients except the cucumber. Wrap the minced cucumber in a kitchen towel and squeeze over the sink to release as much water as possible. Stir the cucumber into the bowl. Source: wholesomeyum.com Ginny Butterfield Cranberry Twp, Pa
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BBQ CHICKEN KABOBS with BACON and PINEAPPLE Serves: 6 BBQ Chicken Kabobs recipe with tender chicken grilled with pineapple and bacon then slathered with your favorite BBQ sauce. These ultimate BBQ recipe for grilled chicken kabobs are perfect for your next cookout! Author: Jessica & Nellie Recipe Type: American Total Time: 30 minutes Yield: 6 kabobs Prep Time: 15 minutes Cook Time: 15 minutes Ingredients: 2 large chicken breasts cut into 1 1/2″ – 2″ chunks, salted lightly 1 1/2 cups BBQ sauces 1 lb bacon cut into 1″- 1 1/2″ segments fresh pineapple cut into 2" chunks Directions: Combine chicken pieces with 1 cup of the BBQ sauce and marinate for 2-3 hours. (This step can be omitted if you’re pressed for time!) Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly. Using wooden skewers previously soaked in water for at least 1 hour (or metal skewers!) thread chicken, bacon pieces and pineapple in a pattern. The larger pieces of pineapple are easier to skewer. Fold thin bacon pieces over in half and arrange next to the chicken, being careful to not put the bacon pieces too close to anything else, so that they have space to heat up properly to cook. Grill kabobs until chicken reaches 155-160 degrees F. Slather remaining 1/2 cup of BBQ sauce on kabobs when they’re nearly cooked. Cover loosely with foil and let sit for 5-10 minutes before serving. Notes: Storing leftovers: Remove food from skewers and store in an airtight container in the fridge. Enjoy within 5 days for maximum flavor. Source: butterwithasideofbread.com Ginny Butterfield Cranberry Twp, Pa
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Seared Herb Chicken Paillard (Celebrity Chef Robert Irvine) Quick-and-easy Mother's Day meal can be made in minutes, chef says https://www.foxnews.com/food-drink/quick-easy-mothers-day-meal-can-made-minutes-chef-says Quick-and-easy Mother's Day meal can be made in minutes, chef says Cooking tips to make Mother's Day a success from chef Robert Irvine By Peter Burke Published May 11, 2025 Celebrity chef Robert Irvine makes chicken paillard meal in minutes Based in Florida, celebrity chef Robert Irvine prepares a chicken paillard with a toasted coriander Greek yogurt spread and a spring harvest salad. Looking for a last-minute Mother's Day gift? Sons and daughters can show their mom some love with a quick-and-easy chicken dish that celebrity chef Robert Irvine says can be prepared in minutes. In an interview with Fox News Digital, Irvine shared his recipe for seared herb chicken paillard with toasted coriander Greek yogurt and spring harvest salad. (See the video at the top of this article.) ARE ROTISSERIE CHICKENS REALLY HEALTHY? WHAT TO KNOW Although it's suitable for any occasion, the dish is particularly helpful for anyone pressed for time. That's because the meal can be made in less than three minutes. Irvine also revealed four practical cooking tips that will help make your Mother's Day meal a success. 1. Choose your meat Chicken paillard is pounded flat and grilled or sautéed quickly. CHICKEN THIGHS VS. CHICKEN BREASTS: WHICH ARE 'BETTER' FOR YOU? FOOD EXPERTS WEIGH IN "Paillard just means a flat piece of meat," Irvine told Fox News Digital. He used chicken breast for his dish. "But you can do this with the thighs, which have much more flavor because the dark meat contains more natural fat," Irvine said. "The white meat doesn't." Chef Irvine said chicken paillard can be made with breasts or thighs. (Fox News) When it comes to flattening the chicken, Irvine recommends using the smooth end of a meat pounder. "And all we're doing is breaking the protein apart, so it cooks faster." EATING CHICKEN LINKED TO HIGHER MORTALITY RATES, OBSERVATIONAL STUDY SUGGESTS Fish can also be substituted for chicken. "We could use salmon the very same way. We could use cod," Irvine said. 2. Don't forget the stem One of the herbs used to bolster the chicken's flavor is rosemary. Irvine demonstrates how he uses rosemary to add flavor to the dish. (Fox News) "Now, people think that when I use the rosemary, which is literally taken off the stick here, that this is the flavor," Irvine said, holding the stem. "It is slightly. But this, the twig, is much more intense in flavor." He incorporates the twig into the dish, using the back of a knife to bring out the aroma. ONE OF AMERICA'S BEST FOOD TOURS IS HELD IN THIS SURPRISING SOUTHERN TOWN "I'm going to drop that in when I cook." Irvine then removes it before serving. "I'm never going to eat this because it's too hot," he said. "But it's a great flavor." 3. Pick the right oil Instead of a traditional olive oil, Irvine prefers to use a grapeseed oil. Irvine uses grapeseed oil instead of olive oil. (Justin Leonard) "The reason I use grapeseed oil is because I don't want a bitter, peppery aftertaste," he told Fox News Digital. "I've already got arugula. That's the pepperiness." For more Lifestyle articles, visit foxnews.com/lifestyle Grapeseed oil reaches a higher temperature than olive oil, "sears the chicken nicely" and "doesn't get absorbed into the chicken like an olive oil would," he said. "Olive oil's really only for finishing." 4. Let it be While the chicken is cooking, there is no need to move the pan, Irvine said. CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER "If I shake the pan, the protein moves," he said. "It will never get golden brown." Irvine shared tips with Fox News Digital for creating a quick and easy meal. (Justin Leonard) Put down the spatula, Irvine said, and "let it do its thing." CLICK HERE TO GET THE FOX NEWS APP "It will tell you when it's ready to turn over because the edges will turn golden brown." Peter Burke is a lifestyle editor with Fox News Digital.
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Grilled Sweet Potatoes
Grilled Sweet Potatoes Topped with bacon and balsamic vinegar, this grilled potato salad with red bell pepper pairs perfectly with grilled steak or chicken. 20 minPrep Time 35 minTotal Time 3cups Ingredients 1 pound (about 3 small) orange sweet potatoes, peeled, cut into 1-inch pieces 1 small onion, cut into thin wedges 1 small (1/2 cup) red bell pepper, coarsely chopped 2 tablespoons Land O Lakes? Butter with Canola Oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon balsamic vinegar 2 slices crisply cooked bacon, crumbled How to make STEP 1 Heat gas grill on medium or charcoal grill until coals are ash white. STEP 2 Place sweet potatoes, onion and bell pepper onto 12-inch length of heavy-duty aluminum foil. Dot top of vegetables with Butter with Canola Oil. Season with salt and pepper. Top with another 12-inch length of foil. Seal edges of foil by folding over twice. STEP 3 Place aluminum foil packet onto grill. Grill, turning once, 15-20 minutes or until potatoes are tender. STEP 4 Open packet carefully; drizzle with balsamic vinegar. Gently toss to coat. Sprinkle with crumbled bacon. Serve warm or at room temperature. Tip #1 Sweet potatoes are found in two varieties. A pale-skinned variety and a darker-skinned variety sometimes incorrectly called a yam. Pale sweet potatoes have a thin yellow skin and pale yellow flesh. They are not sweet and moist like the darker orange-skinned variety which has orange flesh. We recommend orange sweet potatoes for this recipe.Source: Land O Lakes ~~~~~ Rhonda in MO
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Grilled Zucchini Ribbons with Pesto and White Beans
Grilled Zucchini Ribbons with Pesto and White Beans 开云体育s: 2 as a main, 4 as a side Time: 15 minutes This is a very loose recipe. Sure, I made it with zucchini ribbons, but there’s no reason you cannot use smaller or angled slices. Sure, I grilled it but if you don’t have a grill outside or an indoor grill pan, you could roast or broil it instead. It will taste essentially the same, which is to say, I hope, awesome. You could eat this with grilled bread for a light summer meal. You could crack open a ball of burrata over it for extra luxury (you may find the parmesan unnecessary in this case). You could finish it with toasted pine nuts for extra crunch. You could build it into a larger meal for a small crowd with grilled sausages and a caprese salad too. 1 1/4 to 1 1/2 pounds zucchini, thinner longer ones are ideal here Olive oil Coarse or kosher salt Freshly ground black pepper 1 lemon 1 3/4 cups (from 1 15-ounce can) small-to-medium-sized white beans, drained (I used – Goya’s Great Northern beans) 1 garlic clove, peeled A 2-ounce bundle of basil (this is the small clamshell size at most groceries) 1 to 2 tablespoons white wine vinegar Coarsely grated parmesan, to taste Prepare the zucchini: Trim ends and cut zucchini the long way into 1/4-inch strips. I use a mandoline for this (I have this one but will soon replace it with this ) but a knife works too. Spread out strips on a large tray and brush lightly with olive oil and season well with salt and pepper. On a grill (I use the full heat, but have a dinky, small grill; you might find a more moderate heat better here) or a grill pan, grill zucchini in a single layer until grill marks appear underneath, then flip over and repeat the same on the other side. Transfer zucchini back to platter and squeeze lemon juice over it. Meanwhile, in a food processor or blender, combine basil and garlic with a few good pinches of salt and a few grinds of black pepper until chopped. Drizzle in olive oil until it blends smoothly; you’ll want about 4, sometimes 5, tablespoons. Add 1 tablespoon vinegar and blend until well-mixed; taste and add more vinegar, up to 1 more tablespoon, to taste. Season to taste. Combine beans with about 2/3 of the dressing in a small bowl. In a larger bowl or serving platter, pour half of dressed beans in the bottom. Arrange grilled zucchini on top, twisting and turning it so that it looks extra ribbony. Spoon remaining beans in the spaces. Drizzle the remaining dressing over the platter, to taste. Finish with a light blanket of parmesan and eat whenever you’re ready. As assembled, it keeps well at room temperature for an hour, giving you time to do everything else. Source: Smitten Kitchen ~~~~~ Rhonda in MO
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Grilled Nectarines with Gorgonzola and Hazelnuts
Grilled Nectarines with Gorgonzola and Hazelnuts 开云体育s: 2 to 3 Time: 15 minutes Source: Salad Freak by Jess Damuck This recipe is a vibe, not a prescription. Feel free to use peaches, plums, or another firm-ripe stone fruit here. I used Danish blue cheese instead of gorgonzola, because it’s what I had. Use feta, perhaps, if you don’t like goat cheese, or you could even grill some halloumi alongside the nectarines. Olive oil 4 ripe but not too ripe freestone nectarines or peaches 3 tablespoons honey 1/2 cup (15 g) fresh mint leaves 1/2 cup (70 g) hazelnuts, toasted 1/2 cup (70 g) crumbled gorgonzola or another blue cheese Flaky salt Prepare the fruit: Heat a grill to medium-high heat. Cut nectarines in half and remove the pits. Drizzle with a bit of oil and grill until charred and warmed through, about 3 minutes per side. [I actually didn’t flip mine, but it took more like 5 minutes to get them charred on my dinky grill.] Assemble and serve: Transfer the nectarines to a serving platter, drizzle with honey, and sprinkle with the crumbled gorgonzola and mint leaves. Roughly chop the toasted hazelnuts and sprinkle them over the platter, along with a bit of flaky salt. Eat with a fork and knife. Serve with: Very cold wine or a spritzy lemonade, maybe some prosciutto and melon, and if you want to tie it into a whole summer meal, I’d make these clams and serve with grilled bread. Source: Smitten Kitchen ~~~~~ Rhonda in MO
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Grilled Feta with Asparagus Chimichurri
Grilled Feta with Asparagus Chimichurri 开云体育s: 2 to 4 as a salad, 8 as a party appetizer Time: 30 minutes Source: Smitten Kitchen Thanks to How Sweet Eats for inspiring the combination of grilled feta and chimichurri. While I’m adding asparagus and red onion here, I truly think this would be excellent with anything from sugar snaps, snow peas, green beans, broccoli, sweet peas … yes, I basically cannot think of a vegetable that’s bad with chimichurri sauce, sorry. Chimichurri 3 large or 4 regular cloves garlic 3/4 teaspoon dried oregano or 1 1/2 tablespoons fresh oregano leaves 1 tablespoon finely chopped fresh red chili pepper or 1/4 to 1/2 teaspoon red pepper flakes 4 ounce bundle flat-leaf parsley [or 1/2 cup finely-chopped leaves] 1/2 cup olive oil 1/2 teaspoon kosher salt Freshly ground black pepper, to taste 2 tablespoons red wine vinegarAssembly 1 baguette, sliced 1/2-inch-thick on an angle 1 large red onion, cut into thin wedges 1 pound asparagus spears, trimmed Salt and freshly ground black pepper Olive oil 8-ounce block feta Make the chimichurri: Place garlic, oregano, and red chili in a food processor or high speed blender and blend until chopped. Strip the leaves from the parsley and add them to the blender, pulsing the machine until the parsley is well-chopped. Add olive oil, kosher salt, and black pepper and blend until the parsley is finely chopped. Transfer to a bowl and stir in vinegar. If you’ve got time before using it, chimichurri tastes great after resting at room temperature for 30 minutes to 2 hours before using. No blender? Finely chop all the ingredients by hand, stirring in the oil and vinegar. Grill everything else: Heat your grill to a high temperature; I like a quick char on everything here. Arrange baguette slices, onion, and asparagus on a large tray (but keeping items separate) and drizzle everything with olive oil and season it with salt and pepper. Pat feta block dry and place in a small cast-iron skillet or a piece of foil folded a few times so it’s a little sturdier. Drizzle feta with olive oil, too, and head outside. My grill is tiny, so I have to grill items one at a time. Start with the baguette slices, arranging them in one layer and flipping them with tongs as soon as they get licks of color underneath. Transfer bread back to the tray and grill the onion slices, until they have brown marks all over. As soon as they come off the grill, place them in a medium-large bowl with a big spoonful of the chimichurri, so they mellow and sweeten further. Next grill the asparagus, rolling it over as soon as it gets some char underneath, and repeating on the remaining parts. Transfer the asparagus back to the tray, and grill the feta last. Place the pan or foil holding the feta directly on the grill and let it heat for 5 to 10 minutes. If you can multitask, use the feta grilling time to cut the asparagus into 1/2-inch segments on an angle and transfer it to the bowl with the onions and pour in all but the the last 2 tablespoons chimichurri, stirring to combine. Season with salt and black pepper to taste. Assemble and serve: When the feta is very hot throughout and maybe even browned a little at the edges, use a spatula to carefully transfer it from the grill to a serving plate. Arrange the baguette slices around one half of it, and spoon the asparagus chimichurri around the other half. Spoon some extra chimichurri over the feta. Eat right away, smooshing the feta on the toasts and spooning the asparagus on top. The feta is the creamiest when it’s still piping hot, but it will still be delicious even after it has cooled. Source: Smitten Kitchen ~~~~~ Rhonda in MO
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Sat 8:39am
Sat 8:39am