Buttermilk Garlic Chicken

Excuse the horrible picture, my good camera wasn't working (and even then, I'm not that great of a photographer anyway)...but trust me, this marinated chicken is full of flavor, and the leftovers are perfect for any chicken dish.

8 chicken breasts, thawed (or use 2.5 lbs. chicken pieces)
2 c. buttermilk
6 cloves garlic, minced
1 TBS. cumin
1 TBS. chili powder
1 tsp. ground coriander
2 tsp. salt
1 tsp. paprika
1/2 tsp. black pepper
Mix buttermilk, garlic, and spices in a blender, blend until smooth.  Pour over chicken, and marinate 12-24 hours. Grill on medium-high heat about 5-6 minutes on each side, or until chicken is no longer pink in middle

Greek Chicken Pitas w/ Cucumber Sauce

Came up with this marinade for my chicken and it was fabulous:
1 can lemon-lime soda
juice from 1 lemon
1 tsp. lemon zest
1 tsp. ground oregano
1/2 tsp. basil
1/4 tsp. fresh ground pepper
1 TBS. table mustard
1 clove garlic, minced
1/2 tsp. salt
6-8 chicken breasts, pounded thin
(we marinated boneless skinless chicken breasts...would also be lovely on lamb or pork)

Cucumber Sauce (Tzatziki Sauce)
4 oz. plain greek yogurt
1 English cucumber, shredded, liquid drained
1 c. sour cream
1/2 clove garlic, minced
1 TBS. olive oil
Grill chicken on medium-high until no longer pink in center.  Serve in pitas with lettuce, grilled tomatoes, grilled zucchini, feta cheese and cucumber sauce.

BBQ Chicken Salad w/ Grilled Corn and Creamy Cilantro Lime Ranch Dressing

This is my all-time favorite salad, and can be done so many ways.  It's all over the internet and on thousands of blogs, I'm sure, but this is the way I do it, and LOVE it - there is something magical about grilled sweet corn, cut right off the cob.  In the winter, I'll used canned sweet white corn, but it is just not the same.  This is a great salad to prepare ahead of time, and assembly is very quick!  The ingredients are approximate, so do what you like!  There is not a better summer salad!

Grilled BBQ Chicken, marinated and grilled to perfection, diced

Romaine Lettuce mixed with Spinach

Black Beans, rinsed and drained

Sweet Corn on Cob, grilled in tin foil on BBQ for 12-15 minutes (on raised rack), and cut off cob

Fresh Tomatoes, diced

Green Onions, diced

Avocadoes, diced

Mexican Cheese, shredded

Tortillas Chips, crushed

Sweet Baby Ray's Original BBQ Sauce (there is no substitute!)

Creamy Cilantro Lime Ranch (recipe below)

Layer on plate (or an open quesadilla, my favorite!): Lettuce/Spinach mix, tomatoes, avocadoes, black beans, sweet corn, black beans, chicken, cheese, chips.  Drizzle with creamy cilantro lime ranch and BBQ sauce.  Toss and enjoy!

Creamy Cilantro Lime Ranch

1.5 TBS. Hidden Valley Ranch dressing powder

1/2 c. mayo

1/2 c. milk

2 TBS. fresh lime juice

1/4 c. cilantro, finely chopped

1 jalapeno, finely chopped (optional - for heat)

Mix ingredients in blender and blend until smooth.  Refrigerate for 2 hours, or overnight, to thicken.

Marinated Turkey Tenderloin with Sweet Horsey Sauce

Ready for a new marinade that will make your meat drool with flavor?  Look no further.  My cousin, Kim, made this for me this summer at a BBQ, and I've been dreaming up some ideas ever since.  Did you know that turkey tenderloin is one of the most delicious cuts of meat on the planet?  It's so tender and juicy and has wonderful flavor.  Marinate it in this, and then dip it in that (see below), and you can't go wrong. I've also made this with chicken breasts and it is fabulous.

1.5 lbs. cut up turkey breasts or chicken tenderloins
1 can lemon lime soda
1 1/2 cup soy sauce
1 1/2 cup oil
2 t. horseradish
2 t. garlic

Mix above ingredients and marinate cut up turkey (or chicken) breasts overnight.

Grill until juices run clear and no pink remains.

Serve with
Dipping sauce:
1 cup mayo
2 T. sweet & spicy mustard
1 T. horseradish
1/2 cup sour cream
2 T. lemon juice
2 t. fresh dill (1/2 t. dry)
1 TBS. honey

Pulled Pork & Sauteed Onion Sandwich by Guest Chef Daisha

This is such a simple and easy recipe that is sure to tickle your taste buds and fill your tummy. It's a huge hit in our home!

The Pork:
(adapted from sistersstuff.blogspot.com)
2 1/2-3 1/2 lbs. pork loin roast
1/4 cup brown sugar
1/2 cup Worcestershire sauce
1/2 tsp. dried oregano
1/2 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 Tbsp. dried minced onion

Add all ingredients to a crock pot and cook on high for 4-5 hours or on low all day. Shred meat once done and let sit in the leftover sauce for about 10-15 minutes. Adjust sauce amount to fit the size of your roast. This makes quite a bit of meat and is great used in burritos and salads for left-overs, not to mention left over sandwiches.

The Onions:
Thinly slice 2-3 med onions and sauteed with 2 TBSP olive oil on med/low heat. Move them around in the pan often so they don't burn. They are done once soft, semi-transparent and golden brown.

The Bun:
Use any type of bun or roll you would like. I like to heat and/or toast my buns under the broiler or in the same pan the onions were cooked in. Spread a dab of mayo on your bun.

The Cheese:
Use a slice of Swiss or provolone per bun. Melt it on the bun in the micro or oven.

The Sandwich:
Once you have all your ingredients prepared build your sandwich from the bottom up . . . bun, cheese, pork, onions, bun. Time to eat!

Chicken w/ Gingered Watermelon Salsa

Adapted from Cooking Light.
(I served this chicken over a bed of basmati rice with grilled pineapple and zucchini on the side.)

Makes 4 servings (serving size: 1 chicken breast half and about ½ cup salsa)

For the chicken (in my opinion, you could just as easily marinate in your favorite teriyaki sauce and skip this step):
2 tablespoons low-sodium soy sauce
1 to 2 tablespoons chili sauce with garlic
1 tablespoon dark sesame oil
Four 6-ounce skinless, boneless chicken breast halves

For the salsa:
2 cups diced seeded watermelon
¼ cup diced yellow bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
2 teaspoons mirin (sweet rice wine vinegar)
1 teaspoon fresh lime juice
1/8 teaspoon salt
1 jalapeno pepper, seeded and minced

Remaining ingredients:
¼ teaspoon salt
Cooking spray
Cilantro sprigs, optional
Lime wedges, optional

To prepare chicken: Combine soy sauce, chili sauce and sesame oil in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

Prepare grill.

To prepare salsa: Combine watermelon, bell pepper, onions, cilantro, ginger, mirin, lime juice, salt and jalapeno; cover and chill until ready to serve.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with ¼ teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and lime wedges, if desired.

Nutrition information per serving: 247 cal., 4.6 g fat (0.9 g saturated), 40.2 g pro., 8.7 g carbo., 0.7 g fiber, 99 mg chol., 722 mg sodium.

Grilled Marinated Pineapple

1 can Coke (or use Diet Coke, or generic cola substitute)
1/2 c. brown sugar
mix together in large bowl.

Fill bowl with fresh cut pineapple spears.  Marinate 10 minutes.

Grill until light grill marks appear.  Serve warm.

Lamb & Cucumber Kebabs with Feta Sauce

If you like lamb, and food with a mediterranean flare, you will really enjoy these.

(adapted from Martha Stewart Living June 2010)

Kebabs:
1/2 c. olive oil
1/2 tsp. grated lemon zest
1/3 c. lemon juice
3 cloves minced garlic
2 TBS. oregano
1/2 boneless leg of lamb (3.5 lbs), cut into 1.5 inch cubes
1 English or seedless cucumber, halved lengthwise, and cut into 24 pieces
1 zucchini, halved lengthwise and cut into pieces
10 button mushrooms
Kosher salt
fresh cracked pepper
1 lemon, cut into 8 wedges

Feta Sauce:
3 oz. crumbled feta cheese
4 oz. greek plain yogurt
2 cloves minced garlic
2 TBS. olive oil
1 TBS. lemon juice

1. Make the kebabs - combine oil, zest and juice, garlic, oregano and lamb in ziploc bag.  Marinate overnight.
2. Combine sauce ingredients in blender and puree until smooth.  Refrigerate.
3. Heat grill to medium high.  Thread lamb & cucumbers, zucchini and mushrooms onto skewers.  Finish each skewer with lemon wedge.  Season with salt & pepper.  Grill for 12 minutes (for medium-rare to medium), flipping halfway through. Serve with pitas and sauce!

Cornbread Cobb Salad

Hello, salad.  Where have you been all my life?
I adapted this Southern spin on the classic cobb salad from Family Circle magazine.  It was fabulous. 
I served the leftovers the next day at a park outing with my friend (don't mind that she got a long strand of blonde hair in hers - that would be mine...)

Homemade Cornbread Croutons: (I doubled the recipe below to have extras for future salads)
2 cups cubed cornbread (you can make this, or just whatever you have)
2 TBS. olive oil
Coarse sea salt, pepper, garlic powder and paprika to taste

Dressing:
1/4 red wine vinegar
1 tsp. dijon mustard
salt & pepper to taste
3 TBS. olive oil
1 tsp. brown sugar

Salad:
2 heads red leaf lettuce (or lettuce of your choice)
2 cups shredded rotisserie chicken
3 hard boiled eggs, peeled and chopped
5 slices bacon, cooked and chopped
1 ripe avocado, halved, pitted and diced
2 roma tomatoes, diced
2 green onions, chopped (using all the white and green)
1 C. Colby Jack cheese

Heat the oven to 400.  In a medium bowl, toss cornbread with oil and seasoning.  Spread in one layer on large baking sheet.  Bake about 10-15 minutes (turning once half way through) or until croutons are browned and nicely crisped.  Let cool.  I made mine a day in advance, and they were great.  They also store well in ziplock bag.

Whisk together all dressing ingredients, except the oil.  Continue whisking and slowly add oil until dressing thickens.  Add lettuce to bowl and toss. Place on large serving platter or large shallow bowl.  Arrange chicken, bacon, eggs, avocado, tomatoes, onions and cheese over the top.  Sprinkle with cracked pepper and serve immediately.

Quick Cornbread

This was nearly as easy as making cornbread from a box.  And to think I've spent all this money on "Jiffy" cornbread, when I can make it in a jiffy myself.  Just a note, this is not my favorite homemade corn bread (hmmmm....have I posted that recipe yet? I'll get to that).  It's not a dessert corn bread, but it is just what I needed for a quick cornbread, which I used to make cornbread croutons for a salad I'm going to tell you about soon.  Tastes just like the kind you make from a box.

Here are the croutons I made (recipe coming soon, along with a great salad!):

1 c. flour (can use wheat)
1 c. cornmeal
1/3 c. sugar
3 tsp. baking powder
1 tsp. kosher salt or coarse ground salt
2 eggs
3/4 c. milk
1/2 c. vegetable oil

Mix wet ingredients in separate bowl.  Sift dry ingredients together.  Combine wet & dry ingredients with quick strokes of a spoon until incorporated.  Pour batter into greased 9x9x2 pan.  Bake at 400 for 22 minutes.

BBQ Ribs - Freezer Worthy, Delicious and EASY!

2 lbs. country style boneless pork ribs
bottle of your favorite BBQ sauce

Place ribs in pan and tightly cover with tin foil. Bake for 3-4 hours at 350 degrees. Take out, drain excess juice, and smother in your favorite BBQ sauce (We like Sweet Baby Ray's). Serve warm, or let cool, place in freezer bag, and keep in freezer for up to 3 months. Just thaw overnight, heat in microwave, and serve.

Arguably the Best Ribs Ever

Here's a great recipe for BBQ ribs. Try them, and while you're at it, read the story below!

2 c. ketchup
1/2 c. oil
1/2 c. liquid smoke
2 tsp. soy sauce
1 c. chunky salsa
1 c. brown sugar
1 tsp. minced garlic
Country Style Spare Ribs

Combine all ingredients, mixing well. Put ribs in pan and pour HALF of the sauce over ribs. Cover tightly with foil. Bake at 350 for 3-4 hours, or until tender. About 30 minutes before serving, drain juices and put a fresh coat of sauce (reserving some for serving) on them. Do not cover, and bake for 15 more minutes until sauce has glazed. Serve with more of the sauce.

Now for the story....


At the risk of putting myself virtually out there for all to see, I just had to shout out that I've officially met Ronnie. Who is Ronnie, you ask? Only one of the best BBQ'ers around. We heard about Ronnie from a The Best Thing I Ever Ate episode on the Food Network (which happens to be my favorite channel). Both me and my man love us some ribs, so we went and tried it, and Ronnie was there, so we got a picture with the happiest BBQ man around. Great ribs. We were not disappointed. Really, quite delicious. And it didn't bother us one bit that the restaurant is literally a trailer parked in an abandoned gas station parking lot in Shockhoe Bottom (downtown Richmond, VA). The side dishes? Well, not my favorite, tasted sort of like the same thing you could get at any grocery deli, but the ribs - WOW.

BUT...

Mine (ok, recipe is from my sister's mother-in-law) are better. Try them.