Recipe: Foil Fish

May 3, 2012 by Leave a Comment

Now that we’re getting close to summer-time this one is bound to be a hit with you and your BBQ.  It was submitted by Mama N from Austin TX!!!    “The kids love “undoing” the package ;).”

Foil Fish

Ingredients:

  • Fish filets (“I get the individually vacu-packed tilapia from Costco”)
  • butter
  • olive oil
  • lemon slices
  • spices (basil, etc.)

Directions:

Take the fish  and put the filet in a piece of tinfoil with a some butter and olive oil and lemon slices on top with basil (or really whatever you feel like putting on top) and then just grilling it in its little “packet” for about 7 min.

Prep time:  5 min

Cook time:  7 min (starting with frozen filets)

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Recipe: Honey Mustard Grilled Chicken

April 26, 2012 by Leave a Comment

I recently found this recipe on All Recipes.com and think that it could work for a working mother. It calls for grilling — I’m big on grilling indoors, with a grill pan ontop of the stove-top. But now that it’s Spring you can try it outdoors too!!! Enjoy!

Makes 4 servings

Ingredients
  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves

Directions

  1. Preheat the grill for medium heat.
  2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Prep time: 10 minutes

Cook time: 20 minutes

Nutritional Information open nutritional information

Amount Per Serving Calories: 266 | Total Fat: 8.3g | Cholesterol: 70mgPowered by ESHA Nutrient Database

source: AllRecipes.com

http://allrecipes.com/Recipe/Honey-Mustard-Grilled-Chicken/Detail.aspx?ms=1&prop25=82203295&prop26=DailyDish&prop27=2012-04-23&prop28=DailyRecipe&prop29=FullRecipeLink&me=1

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Recipe: Schmidt Chicken

October 6, 2011 by Leave a Comment

This recipe was submitted by a friend, Mama J from Seattle, WA. “OK, here is my recipe. I think it was published in a magazine WAY long time ago, but I don’t know which one or how to credit. We call it “Schmidt chicken” and it’s been a family favorite for 3 generations. We do this probably once a week. If you grill breasts and have leftovers, slicing them makes for a great addition to salad the next day. One recipe can make quite a bit of chicken, but if you have a crowd, you can just double it! Easy peasy.” Sounds amazing! Thank you Mama J!!!
Schmidt Chicken
Ingredients:
  • 1 cup apple cider vinegar
  • 1/2 cup vegetable oil
  • 1 Tbs seasoned salt
  • 1 tsp poultry seasoning
  • 1 egg
  • Chicken (can use any kind of chicken, bone-in, skin on, or bone-less skinless, light or dark meat)
Preparation:
Whisk together marinade. Turn on grill. Put chicken in marinade. Let stand for 5-10 minutes, at the most. Too much time in the marinade makes rubbery chicken. Grill chicken, dunking it in the marinade periodically as it cooks.
Prep time: 10 minutes
Cook time: 15 minutes

Enjoy!

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Recipe: Citrus-Garlic Roasted Chicken

September 22, 2011 by Leave a Comment

This recipe was submitted by “Mama S” from Orinda, CA and she cites Claire Robinson, Food Network.   This is in her weekly rotation now and her kids love it.   She claims it is easy so don’t let the ingredients scare you.   The prep/cook time is a little longer so use this on a night when you have extra time and do not need to feed your kids immediately.   I’m thinking that you could also use this same marinade on boneless breasts that have been “flattened” and then cooked quickly on the stove.  Thank you Mama S!!!

Ingredients

  • 4 large bone-in, skin on chicken breasts, about 3 pounds (I use skinless & boneless thighs)
  • 4 large whole chicken thighs, about 2 pounds
  • 1/2 navel orange, zested, plus the juice of 1 whole orange (I zest whole orange)
  • 2 limes, 1 zested, both juiced (I zest both limes)
  • 1/2 cup extra-virgin olive oil (I use 1 TBSP)
  • 4 large cloves garlic, peeled and smashed (I use 6 cloves)
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly cracked black pepper

Directions

Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper.  Pour the marinade over the chicken and toss until well coated.  Marinate for 20 to 30 minutes but no longer than 45 minutes.

Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.

Cooks well on grill too.

Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

Prep time – 10m + 30m to marinade

Cook time – 45m

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Recipe: Marinated Flank Steak

August 25, 2011 by Leave a Comment

This recipe was submitted by Mama N from Austin TX.    Sounds yummy, quick and easy.  Thank you!!!    It looks like there is some marinade time so you may want to start this in the morning or maybe the night before – or save for a weekend night when you have the luxury of time….  

“A wonderful flank steak on the grill that friends just love! It doesn’t take long to grill. This also works great when sliced and used for fajitas.” 

Makes 4 to 6 servings.

Ingredients:

  • 1/2 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon-style prepared mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds flank steak

Directions

 
1.  In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and ground black pepper. Mix together well. Place meat in a glass dish and pour marinade over meat, turning meat to coat thoroughly. Cover and refrigerate for 6 hours.

2.  Preheat an outdoor grill for medium high heat and lightly oil grate.

3.  Grill meat over medium high heat for 10 minutes per side or to desired doneness.

 

Prep time:  10 min

Cook time:  20 min

Printed from Allrecipes, Submitted by Connie DiPianta

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