I have to plan ahead early on in the day to make my dinner plans, and so, tonight, I've decided I'm gonna grill out.
I have to be wary about what I cook, because my Grannie is on Dialysis and her diet is limited, so, tonight is a grill night.
Honey Chicken Kebabs
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade
1-1/3 cups lemon juice
1/2 cup vegetable oil
2 tablespoons and 2 teaspoons Worcestershire sauce
1 tablespoon and 1 teaspoon paprika
4 garlic clove, minced
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon hot pepper sauce
3 pounds beef sirloin steak, cut into 1 inch cubes
32 large fresh whole mushrooms
4 medium onion, cut into chunks
4 medium green pepper, cut into chunk
In a bowl, combine the first nine ingredients; mix well. Pour 1/4 cup marinade into a large resealable plastic bag; cover and refrigerate remaining marinade. Add beef to the bag. Seal and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally.
Drain and discard marinade. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, uncovered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until beef reaches desired doneness, basting frequently with reserved marinade and turning once.
1 cup MUSSELMAN'S® Apple Butter
1/3 cup honey
1/2 cup ketchup
1/2 cup water
2 tablespoons minced dried onion
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper, or more to taste
1 (15.5 ounce) can great Northern beans, drained
1 (15.5 ounce) can black beans, drained, rinsed
1 (15 ounce) can red or pinto beans, drained
Heat oven to 375 degrees F. Mix all ingredients except beans in large bowl.
Stir in beans. Pour into 2-quart baking dish or casserole.
Bake 50 to 60 minutes or until hot and bubbly.
1 pound asparagus
3 tablespoons olive oil
2 cloves garlic, finely minced
1 teaspoon grated lemon zest
1/4 teaspoon paprika
Salt and freshly ground black pepper
Trim asparagus. In a small bowl, combine oil, garlic, zest and paprika and stir with a fork. Lay asparagus side by side and pierce on 2 wooden skewers to form a raft. Place rafts on the grill and brush with oil mixture. Cook to desired tenderness and season with salt and pepper
and Grilled PEaches!
1/4 cup and 2 tablespoons white sugar
1-1/2 cups balsamic vinegar
1 tablespoon and 1 teaspoon freshly ground black peppercorns
4 large fresh peaches with peel, halved and pitted
5 ounces blue cheese, crumbled
In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.
So, what do you ladies think?!