BBQ Chicken

BBQ Chicken

We BBQ every chance we get....rain or shine! And, any meal - breakfast, lunch or dinner! When my hubby BBQ's, it's usually with charcoal, but this last year we bought a BBQ'er with charcoal on one side, propane on the other, and a burner on the side. 

 

 

On the Barbie: Teriyaki Chicken, potatoes and veggies (bell pepper, onion and garlic)

Our family favorite is BBQ chicken, corn and potatoes. And when it comes to making marinades for grilling, the sky's the limit. You can make your own from scratch, pick up a pre-made marinade at the store, or even embellish a marinade to make it semi-homemade.

I think the key to delicious chicken from the BBQ is to allow your chicken to bake for short periods, then baste and allow a "shell" to form around the outside to seal in the flavors. Then, bake a little more. With chicken, you must be patient. Let your coals turn white and glowing, or heat your propane grill to medium-high. If your heat source is too hot, you will end up with charred bird.

Semi-homemade Marinade for Chicken

With chicken, I often use a bottle of Italian dressing as my base. Then, I add fresh garlic (halved), citrus juice (orange is my favorite, but I've used lemon, lime and grapefruit) and some fresh herbs, such as basil or oregano. This same base can be used for veggies, as well, but I like to mix up the flavors. Then, I marinate my chicken for an hour or overnight. Remember, if you like to baste your meat, reserve some of the marinade in a separate container. Don't use the marinade that your meat has been sitting in. 

We love Japanese food around our house, so teriyaki is a flavor I go to often. It's delicious, and it gives grilled meat a beautiful color...and it's simple to make.

Teriyaki Marinade

(Note: there is usually a houseful around here, so I always make extra. If we don't eat it all, the leftover chicken ends up in a salad the next day.)

Whisk together:

1/2 cup sake

1 cup soy sauce

1/2 cup honey

1/2 cup sesame oil

Fresh ginger, grated

5 cloves garlic, minced

Green onions, chopped

Reserve a small amount of marinade in a separate container for basting. Pour into a ziploc baggie, add meat and allow to marinate for at least one hour. This marinade is an excellent choice for chicken, beef or salmon.

Baked Potatoes

Food ALWAYS tastes better off the "Barbie." I love that the majority of our meals are cooked outside. Any meal - breakfast, lunch, dinner - can be made al fresco.

One of my favorites is Johnny's Baked Potatoes. Simply wash your potatoes, microwave for 5-7 minutes to soften up, then wrap in foil and place in your coals. Leave them there while your meat is cooking. They will be perfectly baked and charred when you're ready to eat. Serve with a little butter, salt and pepper. Delicious!

Drink With a Merry Heart!

Drink With a Merry Heart!

One of the great gifts parents can teach their children, I believe, is a healthy attitude toward food and drink. "Everything in moderation" is a great adage. If it's food or drink, families should talk about being healthy in what they partake and setting healthy boundaries for consumption....just my opinion!

So, let's talk about drinks. I will admit, I like mixing drinks. I love creative concoctions that taste delicious and are pleasing to the eye. 

During a recent visit from some of our oldest and closest friends, we tried some drink recipes I have been saving for a special occasion. Some are "adult-only" and others are all-age-friendly. The most important parts were presentation and taste.

Presentation

I love eclectic glasses and goblets. But, thanks to the "gracefulness" of my family (me included!), I refuse to get too attached to breakable stemware because breakage happens.  So, my favorite place to look for glasses and serving containers is Goodwill on their half-off days. I have found some of the BEST glasses and goblets there...and it goes to a great organization! 

The other little tip..."fresh" is pretty. From a slice of fruit on the rim to a pinch of herb tucked into the glass, something fresh gives a plain-Jane glass visual appeal.

Taste

My sister-in-law can tell a fancy-smancy wine from Trader Joe's 3-Buck Chuck. Me...not so much. I can tell you if I like the flavor, or not. Sometimes I like the really "good" wine....sometimes I don't. When it comes to mixed drinks, you can cheat and buy a less expensive liquor. What it comes down to is finding the taste you prefer. 

Here are two of the "winning" recipes from our summer get-together. We decided these are keepers! Again, have fun with the measurements and find the taste that suits you best.

Tequila Sangria

(Original Recipe: http://www.cookingchanneltv.com/recipes/tequila-sangria-recipe/index.html)

In each glass, distribute the fruit:

Pineapple slices

Orange slices

Blackberries

Lime wedges

(Other fruit ideas include watermelon, raspberries, kiwi or mango)

Add a couple ice cubes to each glass

In a separate container, mix the following, then pour into each glass:

2 parts tequila

1 part elderflower liqueur (I used peach - couldn't find elderflower!)

1 part simple syrup (recipe below)

2 parts pineapple juice

1 part orange juice

Gently stir to mix ingredients, then slowly pour a small amount of red wine over the top. We used a nice red from Spain that we picked up at BevMo. The red wine will sit on the top, creating a beautiful drink.

Simple Syrup

This sugary mixture is a staple in many mixed drinks. Make a large batch and keep on hand.

In a saucepot, mix equal parts sugar and water. Heat over medium, stirring frequently, until sugar completely dissolves. Allow to cool completely before using.

Tequila Sangria

Next, an all-age-friendly drink that was a hit in our house...with kids AND adults.

Hawaiian Lava Flow

(Original Recipe: http://www.thecoterieblog.com/2010/02/lava-flow-recipe.html)

 Be sure to use clear cups for this refreshing drink.

In a pitcher combine:

Equal parts pineapple juice and cream of coconut (I used Coco Lopez)

(the original recipe suggests 46 oz juice and 40 oz  Coco)

Add
1 pint half and half

Set aside.

In a blender combine:

1 package frozen strawberries in syrup and a little water (mixture should be thick)

Pour strawberry mixture in your cups - about 1/2 to 1-inch high, depending on size of glass

Clean out blender. Add ice and pour pineapple mixture to the level of the ice. Blend until smooth and pour over strawberry mixture. The strawberries will "ooze" up the sides of the cup.  Serve with a pineapple slice and a straw.

**Adult Version**

For a fun rum version, add a coconut rum, such as Malibu, to your pineapple mixture. Delicious!

Hawaiian Lava Flow

Again, I have to thank Pinterest for the great links!

Quinoa

Quinoa

 Quinoa (pronounced "quin-wa") is my favorite salad base. And it really takes a food up a notch when Teri Rialto claims it's her favorite dietary fiber. (Yes, SNL is HUGE in our house!)

I don't know that I'd had quinoa before my sister-in-law and nieces made a quinoa salad for a family get-together about two years ago. The salad is still a favorite in my house and the quickest way to use leftover grilled chicken.

Quinoa Salad with Chicken and Basil Pesto

Prepare quinoa as directed (I prefer the quinoa that Trader Joe's sells)

After quinoa has cooled, combine with the following:

Basil Pesto

Chopped chicken

Crumbled feta

Halved cherry or plum tomatoes

Sliced basil

Keep in refrigerator until ready to serve. I usually make a double batch because my family loves this salad....and it's even better the next day after the flavors have blended.

Quinoa Salad with Chicken and Basil Pesto

Pinterest is my new favorite place to find recipes. "Presentation is everything" is an old adage in my house, so when I see a pretty picture, I add it to my "Something to Try" board. When it's a pretty picture AND there's quinoa in the salad...yum!

 Strawberry Quinoa Salad

(Original Post: http://anthologymag.com/blog3/2012/07/06/guest-recipes-love-and-lemons-week-one/)

In a large bowl combine:

Quinoa, prepared as directed and cooled
Strawberries

Feta

Mint

Scallions or green onions

Walnuts, toasted

Baby salad greens

Lemon Honey Vinaigrette (recipe follows)

Pour dressing over salad and toss. Chill before serving.

Lemon Honey Vinaigrette:

4 tbsp olive oil (plus a little more to drizzle on at the end)
4 tbsp lemon juice (plus a little more to squeeze on at the end)

2 tbsp champagne vinegar (if not available, white wine vinegar may be used)
1 garlic clove, minced
1 tsp honey
salt & pepper

 Whisk or blend in processor (I used my Magic Bullet)

Again, this is a salad that tastes great the next day, as well. The greens get a little wilted, but it does not take away from the delicious flavor.

Strawberry Quinoa Salad

The key to both of these salads - any salad, really - is to not get caught up in amounts, or even ingredients. Salads can be delicious meals, in and of themselves. Be creative and enjoy!

A Small Piece of Webspace to Remember Great Meals

I've always loved to bake, but cooking for me is a chore. 

Still I'm not afraid to try new things...or re-invent oldies. 

This is a place where I can post pictures and recipes for friends and family, far and near. 

This is My Kitchen...Inside and Out.

 Avocado Rolls with Cilantro Dipping Sauce

 BBQ Pork Loin with Ginger and Sage Rub

Late Night Pupu's