Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob

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14718012081_0d0d4c704dGrilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob

This combination of fresh summertime vegetables has a delicious combination of flavors. This recipe does take a little time to prepare due to the time needed to marinate the chicken, vegetables and corn; but what a great way to spend a summer evening, by getting the opportunity to fire up the grill.

The next time your fire up the grill try this healthy combination of flavors with this low carb, low fat, Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob. Your family and guest will love it.

Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 cans PAM® Cooking Spray (1 butter flavor and 1 for coating the grill grates)
  • 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
  • ½ medium red onion (push the layers apart and cut into 1 inch pieces)
  • 2 small zucchini squash (cut into 1 inch pieces – I cut the squash in half and then sliced 1 inch pieces)
  • 1 package fresh whole mushrooms (8 ounces)
  • 2 tablespoons soy sauce
  • 2 tablespoons Sherry
  • 1 teaspoon dark sesame seed oil
  • 4 cloves of garlic or to taste (minced)
  • ½ red sweet bell pepper (cut into 1 inch pieces)
  • ½ green or orange bell pepper (cut into 1 inch pieces)
  • 5 skewers
  • 6 ears corn on the cob
  • ¼ cup salt for corn
  • 2 quarts of cold water
Instructions
  1. kabob ingreients
  2. Prepare the bell pepper, mushrooms, onion, and chicken according to the ingredients list and place them in a 1 gallon food storage bag.
  3. marinating kabobs
  4. In a medium size bowl mix together the soy sauce, Sherry, garlic, and sesame seed oil. Pour the mixture over the chicken, seal the bag, and work the bag with your hands to coat. Marinate in the refrigerator for at least 30 minutes. This can be started as long as 4 hours ahead of time if needed – flip the bag occasionally to move the marinade through the vegetables.
  5. In a large kettle dissolve the salt into the cold water, husk the corn, and place the corn in the salted water. (I set a plate on the corn to hold it down in the water)
  6. Place the skewers in water. (Soak for at least 20 minutes)
  7. Preheat the grill on high heat, clean and prepare the grates using PAM® Grilling spray; this also helps for and easy clean-up when you’re done grilling.
  8. Drain the chicken and vegetables, reserving the marinade in a small bowl. Thread the chicken and vegetables onto 4 skewers, arranging as desired. (I always have an extra skewer on hand for any left over vegetables – so only use the 5th one if needed.)
  9. rae kabobs
  10. Place the kabobs on the grill, reduce to medium high heat, and brush with the reserved marinade. Flip the kabobs when they start to brown and continue brushing them with the marinade until the marinade is used up. Grill until the kabobs have a slight char and the chicken has an internal temperature of 165F. Remove to a serving platter and tent with aluminum foil to keep warm.
  11. grilling kabobs
  12. Increase grill to high heat, remove the corn from the salt water and grill them, turning frequently, until corn is cooked, and slightly charred.
  13. Spray the corn with PAM® Butter spray and season with salt and pepper to taste.
  14. Serve corn and Kabobs together. Enjoy

PAM

“Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.”

“Disclosure: Compensation was provided by ConAgra via Mode Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.”

Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob plain

 

 

Mushroom and Herb Rabbit Recipe

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mushroom-and-herb-rabbit-recipe

If you’re a hunter or have domestic rabbit meats available give this Mushroom and Herb Rabbit Recipe a try. It has a delicious combination of seasoning and creates delicious gravy to serve over mashed potatoes, noodles or hash browns. I was going to use fresh mushrooms in this recipe, but the mushrooms that were available looked terrible, so I decided on these chunky Portabella mushrooms. They turned out to be really good tasting for canned mushrooms.

 

Mushroom and Herb Rabbit Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit cut into serving size pieces (about 3 pounds)
  • 1 can chunky Portabella Mushrooms (4 ounces)
  • 2 tablespoon butter
  • 1 can condensed cream of mushroom soup (undiluted)
  • ½ cup chicken broth
  • 2 teaspoons chives (sliced)
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon lemon-pepper seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon garlic salt
  • ¼ teaspoon dried Rosemary (crushed)
  • ¼ teaspoon dried thyme
Instructions
  1. In a medium size bowl mix together the soup, chicken broth, mushrooms, mustard, garlic salt, lemon-pepper, rosemary, salt, and thyme.
  2. In a large skillet brown the rabbit pieces in 2 tablespoons of butter on both sides. Pour the mushroom soup mixture over the chicken, bring to a boil, reduce heat to simmer, and cook the rabbit covered for 20 to 30 minutes to an internal temperature of 165F or until rabbit is render. ( I used domestic rabbit in this recipe – if using wild you may have to cook for a longer period of time – add extra chicken broth if necessary)(If using wild rabbit meat you can also parboil the meat if you want to)
  3. The rabbit and mushroom gravy created with this recipe is delicious. Serve over mashed potatoes or hash browns with some of the gravy also poured over the rabbit.

Jack Daniels Barbeque Chicken Recipe

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jack daniels barbequed chicken recipe

grilling jack daniels barbequed chicken picture

Make sure you have some wet naps ready for this one. Sticky, gooey and delicious this recipe definitely takes barbequed chicken to the next level. The ingredients in the sauce all seemed to work well together. It was a little spicy, but very good. This is definitely one of my favorite barbecue recipes for chicken and will go on my favorites list.

The next time you fire up the grill give this Jack Daniels Barbeque Chicken Recipe a try; you’ll love it.

Jack Daniels Barbeque Chicken Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 pounds bone in chicken pieces (any combination of legs, thighs and breasts – breasts halved cross wise)
  • Jack Daniels Barbeque sauce
  • ½ cup Jack Daniels Tennessee Whisky
  • ½ cup soy sauce
  • ½ cup catsup
  • 1 cup dark brown sugar
  • 1 teaspoon garlic power
  • Spice rub for chicken
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • ½ teaspoon cayenne pepper
Instructions
  1. In a medium size saucepan mix together all the barbeque sauce ingredients. Bring the mixture to a boil over medium high heat, reduce heat to simmer and cook uncovered until mixture starts to thicken. (About 20 minutes – if you want extra sauce for dipping double the recipe and set half the sauce aside)
  2. In a small bowl combine all the ingredients for the spice rub.
  3. Preheat grill on high heat – while grill is heating pat chicken dry and rub the pieces with the spices; getting some of it under the skin whenever possible.
  4. Clean and oil the grill grates, turn all burners off except for the primary burner trying to maintain an indirect heat of 350F after the grill is closed. (I have a 4 burner grill for me I need to have the primary burner on high with the second one at about half)
  5. Place the chicken skin side down on the cool side of the grill. Cover and cook until skin starts to brown. (About 30 minutes depending on the temperature) uncover the grill, flip the chicken, and move the pieces closer to the burners brushing with the barbeque sauce. Flip and coat the chicken every few minutes until chicken is sticky, move the chicken over the direct heat, continue flipping and brushing the chicken with the sauce until chicken is well glazed and has a slight char. Remove the chicken from the grill when the internal temperature is reached of 160F. for the breasts, and 175 for thighs and legs.
  6. Place the chicken on a serving platter, tent with aluminum foil, and let rest 10 minutes before serving.

Inspired by Jack Daniels web site and Cooks country magazine

One Pan Skillet Spaghetti Recipe

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One Pan Skillet Spaghetti Recipe

When things get busy it always nice to find a way to cut corners a little bit. This One Pan Skillet Spaghetti Recipe allows you to cook the spaghetti in the sauce. This recipe was a nice surprise because the dish tasted a lot better than I thought it was going to be. Actually my wife liked it every bit as well as the spaghetti we normally prepare, stating “maybe it’s was even better”.

This would be a great recipe to put in your recipe box with the upcoming school year approaching for after school dinner. It’s simple to prepare, doesn’t take much time, and I’m sure your kids would love it.

Give this One Pan Skillet Spaghetti Recipe a try; it’s really good. Enjoy.

 

One Pan Skillet Spaghetti Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • 1 medium green pepper (chopped)
  • 1 can diced tomatoes (15 – 16 0unces)
  • 1 can tomato sauce (8 ounces)
  • 1 cup water
  • 1 can mushrooms (4 ounces)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon chili powder
  • 8 ounces thin spaghetti (uncooked and broken)
  • 2 ounces shredded cheddar
Instructions
  1. In a large skillet over medium high heat cook the burger, green pepper, and onion until burger is browned. Drain if necessary.
  2. Mix all the other ingredients into the burger mixture except for the cheese. Bring the mixture to a boil; reduce heat to a high simmer, cover and cook stirring occasionally, until the spaghetti is tender. (About 30 minutes – add additional water if necessary)
  3. Sprinkle cheese over the top and let rest until cheese is melted. Serve hot.

Philly Cheese Steak Hot Dogs Recipe

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philly cheese steak hot dogs recipe

If you want to take grilled hot dogs to the next level give this Philly Cheese Steak Hot Dogs Recipe a try. The sirloin tip steak and the all-beef hot dogs complement each other so well it’s unbelievable. Don’t cheat on the hot dogs, the all-beef are a little more expensive, but they are well worth the price for this recipe. This recipe calls for 4 hot dogs but you could easily stretch it out to 6 – 8 using the same amount of ingredients because there is plenty of steak, green pepper, and onions to work with.

Put these Philly Cheese Steak Hot Dogs on the menu for your next cook out, you and your guests will love them.

Philly Cheese Steak Hot Dogs Recipe
 
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Author:
Recipe type: Main
Serves: Makes 4
Ingredients
  • 4 all-beef hot dogs
  • 4 hot dog buns
  • 1 pound sirloin tip steak (thinly sliced into thin strips)
  • ½ cup water
  • Salt and pepper to taste
  • Garlic powder to taste
  • 2 tablespoons vegetable oil (divided)
  • 1 green bell pepper (sliced)
  • 1 medium onion sliced
  • 1 cup Nacho cheese
Instructions
  1. In a large skilled using 1 tablespoon of the vegetable oil brown the steak strips over medium high heat, season to taste, (drain any excess oil if needed) and stir in ½ cup water. Reduce the heat to simmer and continue cooking until water is almost evaporated and steak is done. Set aside.
  2. cooking steak strips
  3. cooking green peppers and onions
  4. In another skillet using the rest of the vegetable oil cook the onion and green pepper until tender. Drain any excess oil and set aside.
  5. Place the hot dog buns cut side down on the grill over medium high heat, and grill until slightly toasted, set aside, and then grill the hot dogs until slightly charred. While the hot dogs are grilling heat the cheese in a small sauce pan over low heat.
  6. grill toasting buns
  7. grilling all beef hot dogs
  8. Assemble the hot dogs by placing hot dogs in each bun and topping with the cooked steak, green pepper, onion, and cheese.

philly cheese steak hot dogs

Adapted from blogchef.net

Citrus Glazed Chicken with Toasted Almonds Recipe

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citrus glazed chicken with toasted almonds

If you like lemon, or orange chicken, you have to give this Citrus Glazed Chicken with Toasted Almonds Recipe a try. There is a definite orange flavor in this recipe, and the use of the toasted almonds as a garnish makes this a unique and delicious dish. Watch the almonds close when you toast them because they go from brown to burnt very quickly. The original recipe calls for “Splenda” as the sweetener but you can use any brand you prefer including plain sugar.

If you like lemon or orange chicken put this recipe on the supper menu; it’s really good. Enjoy

 

Citrus Glazed Chicken with Toasted Almonds Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts
  • 3 tablespoons concentrated frozen orange juice divided (thawed)
  • 2 tablespoons fresh lemon juice
  • 1/ 2 cup chicken broth
  • 3 tablespoons Splenda (or other brand of sweetener)
  • 1½ teaspoon corn starch
  • 1 tablespoon butter
  • 1 tablespoon fresh chives (chopped)
  • 1 tablespoon fresh parsley (stemmed and chopped)
  • ¼ cup sliced almonds (roasted)
  • Preheat oven to 425F. (This is a good time to toast the almonds)
Instructions
  1. Preheat oven to 425F. (This is a good time to toast the almonds)
  2. Place the chicken on a foil lined baking sheet sprayed with cooking spray. Using a basting brush; brush the chicken with 1 tablespoon of the orange juice.
  3. Bake the chicken on the center rack for 15 to 20 minutes or until chicken is done. (165F)
  4. While chicken is cooking in a small sauce pan mix together the rest of the orange juice concentrate, lemon juice, and then in a small bowl mix together the sweetener, cornstarch and broth. Add the broth mixture to the sauce pan with the lemon juice and cook over medium heat, stirring frequently, until mixture starts to thicken. Remove the mixture from the heat and stir in the butter, chives, and parsley.
  5. Pour the sauce over the chicken and garnish with the toasted almonds.

Grilled – Barbequed County Style Ribs Recipe

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 Grilled Barbecued country style ribs recipe

Fire up the grill this 4th of July and give this Grilled – Barbequed County Style Ribs Recipe a try. These ribs are tender, sticky, and delicious; your family and guests will love them.

These ribs are first soaked in a brine, dry rubbed, grilled, and coated again with sauce; just be sure to allow a little time for a short brining period.

 

Grilled – Barbequed County Style Ribs Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 2 pounds of boneless country style ribs
  • 1 tablespoon salt
  • ¾ cup dark brown sugar (packed)
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon dry mustard
  • 1 tablespoon onion powder
  • ¾ teaspoon pepper
  • ¼ teaspoon cayenne pepper (or to taste)
  • 6 tablespoons ketchup
  • 1 tablespoon cider vinegar
Instructions
  1. In-between 2 pieces of plastic wrap pound ribs down to about ¾ inch thickness. Place the water in a disposable 1 gallon zip lock bag and dissolve the salt in the water. Add the country ribs, place in the refrigerator, and let the ribs soak in the brine for 30 minutes to 1 hour.
  2. In a medium size bowl mix together the sugar, chili powder, mustard, onion powder, cayenne pepper, pepper, paprika and sugar. Separate half the mixture into a shallow dish big enough to coat the ribs. Add the vinegar and ketchup to the half of mixture in the bowl; set aside.
  3. Preheat grill on high heat – clean and oil grates. While grill is heating remove the ribs from the brine and pat dry with paper toweling. Roll the ribs in the spice mixture in the shallow dish, kind of rubbing the spices in during the process.
  4. Shut all burners off except for the primary burner. (I have a 4 burner grill – I shut off 2 burners leaving 2 on high) place the ribs on the cold side of the grill, and grill covered to an internal temperature of 125F. Using a basting brush coat the ribs with the reserved sauce and transfer them to the hot side of the grill brushed side down. Grill until the ribs get a slight char, coat and flip the ribs and continue grilling to an internal temperature of 145F.
  5. Cover with aluminum foil and let rest for 5 – 10 minutes before serving.

Amish Potato Salad Recipe

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Amish Potato Salad Recipe

I am always looking for good side dishes to go with grilled food during the summer months, so when I saw this Amish Potato Salad Recipe I decided to give it a try. Most potato salad recipes I have prepared in the past called for the use of mayo, but this one did not. This is a simple recipe that doesn’t require a lot of ingredients. I prepared the recipe as written, but you might want to salt and pepper it to taste. The paprika in the picture was used for picture purposes only so I did not include it in the ingredients list.

If you want to try a potato salad that’s prepared a little different then a conventional potato salad recipe, give this Amish Potato Salad Recipe a try; enjoy.

Amish Potato Salad Recipe
 
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Author:
Recipe type: side dish
Serves: 4-6
Ingredients
  • 3 pound Yukon Gold potatoes (cubed into ¾ inch pieces)
  • ⅓ cup apple cider vinegar
  • ¼ cup sugar
  • 4 large eggs (hard boiled and peeled)
  • 2 tablespoons yellow mustard
  • ½ teaspoon celery seed
  • ¾ cup sour cream
  • 1 celery rib (finely chopped)
Instructions
  1. Hard boil the eggs and set them aside to cool.
  2. Place the potatoes in a large kettle. Cover the potatoes with water to about 1 inch over the top of the potatoes, and stir in 1 tablespoon of salt. Bring the potatoes to a boil, reduce heat to medium, and cook until potatoes are just tender.
  3. While potatoes are cooking in a small bowl mix together the vinegar and sugar. Place the mixture in the microwave and cook for about 30 seconds or until the sugar is dissolved. (You can also do this on the stove top) pour the mixture into a food processor or blender and add 1 egg yolk, (reserve the egg white) ½ teaspoon salt, mustard, celery seeds, and process until smooth. Place the mixture into a medium size bowl.
  4. Drain the potatoes and place them in a large bowl. Drizzle 2 tablespoons of the dressing mixture over the top and gently toss them to mix in the dressing. Place the potatoes in the refrigerator to cool. Cool for at least 30 minutes stirring 1 more time during the cooling process to distribute the dressing.
  5. Mix the sour cream into the rest of the dressing. Add the rest of the eggs, and reserved egg white into the mixture and then using a potato masher – mash until eggs are in small pieces.
  6. Gently toss the dressing and celery into the potatoes, salt and pepper to taste, cover and refrigerate until cold.

Adapted from Cooks Country Magazine

Rhubarb Cream Pie Recipe

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Rhubarb Cream Pie recipe

It seems strange I’ve been around a long time but I don’t remember preparing, or eating, a rhubarb cream pie. This pie is absolutely delicious.

It’s been a great year for rhubarb here in upper Michigan as a result of a lot of rain and some cooler weather so I took the opportunity to prepare this Rhubarb Cream Pie Recipe. This is a simple recipe that doesn’t require a lot of prep time and sets up nicely. If you like rhubarb give this one a try; it’s delicious.

Rhubarb Cream Pie Recipe
 
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Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 crust for a 9 inch pie shell (store bought or your favorite recipe)
  • 1½ cups sugar
  • ¼ cup flour
  • ¾ teaspoon nutmeg
  • 3 eggs
  • 4 cups rhubarb (sliced about ½ inch thick)
  • Topping
  • ½ cup flour
  • ¼ cup sugar
  • ⅓ cup butter
Instructions
  1. Preheat oven to 400F.
  2. In a large mixing bowl lightly beat the eggs and then mix in the sugar, flour, and nutmeg until well combined.
  3. Gently fold in the rhubarb. Place the pie crust into a 9 inch pie dish and pour in the mixture.
  4. For the topping combine the ingredients in a separate bowl to form a crumbly crumb mixture. Sprinkle the mixture over the top of the pie.
  5. Bake for 40 minute or until crust is golden brown.
  6. Let cool thoroughly before serving

 

Rhubarb Cream Pie

Blueberry Buckwheat Pancake Recipe

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Blueberry Buckwheat Pancake Recipe

With blueberry season right around the corner in most of the country I thought it would be a great time to post this Blueberry Buckwheat Pancake Recipe. This is not by any means a regular pancake; the texture is different, as well as the flavor and the blueberries are a perfect match for the whole wheat and buckwheat flour. Cook them on a little bit lower heat than regular pancakes to give them time to set up on the edges before turning them.

If you don’t care for the flavor of whole wheat just substitute all-purpose flour in place of the whole wheat.

I thought this healthier version of a pancake was pretty good, but my wife thought they were delicious, even better than the regular blueberry pancakes.

Give this Blueberry Buckwheat Pancake Recipe a try. Enjoy.

Blueberry Buckwheat Pancake Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 cup whole wheat flour
  • 1 cup buckwheat flour
  • ¼ cup honey
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1/ 4 cup melted unsalted butter
  • 1 pint blueberries (fresh or frozen)
Instructions
  1. In a large mixing bowl, mix together the flour, sugar, baking powder, soda, and salt.
  2. In a separate bowl beat the eggs; then mix in the buttermilk, honey, and melted butter.
  3. Using a spoon mix the buttermilk mixture with the flour ingredients to form a batter.
  4. Over medium-high heat, spray a large skillet with cooking spray.
  5. Use a dipper to pour the batter into the pan to form the size pancakes you prefer, distributing the blueberries immediately on top of the pancake batter.
  6. Cook until golden brown on each side-a good way to tell if it is time to turn the pancake is they will start to firm up on the edges. Usually takes 2 to 3 minutes on each side depending on how much heat you are cooking with.
  7. Serve with butter, syrup and extra blueberries; enjoy.