This is not your typical BBQ chicken smothered in sauce or burnt to a crisp. This is a perfectly cooked, juicy, delicious BBQ chicken. Now I will give you my secret to make this happen. It starts with large breast of chicken with the bone in and skin on. I know we have all been told to get rid of the skin but just wait and you will understand.
Now season that beautiful chicken breast by brushing each with a little olive oil and then using some salt, black pepper, garlic powder, and onion powder on the skin.
Next, get your grill smoking hot on high temperature. Rub some olive oil on your BBQ grates and place the breast bone side down on the grill. Now the secret, No matter what you see, how you feel, regardless of who tells you otherwise, do not turn the breasts over. Just let them cook on one side only. If you get a lot of smoke just open the grill for a few seconds. If yours starts to flame, move the breast to a different position on the grill, still skin side up.
Your results will be the most beautiful BBQ chicken breast you have ever cooked. They will be brown and crunchy on the skin side and juicy and tender on the inside. How do you know when they are done? When they reach your desired color of brown and crunchiness on the skin they are done.
Let the chicken breast rest before slicing in half to serve.
4 chicken breast, bone in and skin on
Top Sirloin Steak Stir Fry
1 tbsp. Olive oil
½ Yellow onion sliced
1 Red pepper sliced in strips
½ Shallot sliced
1 Zucchini slices in strips
3 Garlic cloves diced
Salt free seasoning blend, your favorite.
1 lb. Top sirloin steak sliced thin
5 Scallions sliced
Heat the olive oil in a large skillet over medium heat. Add the onion, pepper, and Shallots to the hot pan. Sauté for 2 minutes and add the zucchini. Season with a salt free seasoning blend. Cook until tender and remove to a serving bowl. Place the steak in the hot pan, season with the blend and sauté until cooked medium rare. Add the garlic and stir for 30 seconds. Add the vegetables back to combine. Serve topped with the scallions.
Now my inspiration of the day. I had an urge for pasta but didn’t want to have something that heavy. So I turned zucchini into something like pasta, made sauce from scratch, added a little pork and you have my new creation.
Pulled Pork Over Shredded Zucchini
1 tsp Olive oil
½ Yellow onion chopped
1 Yellow chili pepper chopped
Blend of herbs to taste
4 clove Garlic chopped
8 Roma tomatoes
2 Zucchini shredded
12 oz Pulled Pork (left overs)
Heat a large stock pot over medium heat. Add olive oil, onion, and chili and season with herb blend. Cook stirring often. Add the garlic and Roma tomatoes, stir and bring to boil. Reduce the heat to medium/low and let cook for about 30 minutes stirring often until the tomatoes break down. Taste for seasoning and add the herb blend to taste. Add the pulled pork to the tomato sauce, stir to incorporate and let cook for about 10 minutes on low heat. Place the zucchini in the middle of the plate and top with the pork/sauce mix and serve. Serves 4
Ten Bean Soup
I must be crazy making a bean soup on such a hot day. Oh well that’s what central A/C is for. This is a real comforting soup that would be great all by itself or with some good crusty bread. I was going to make this in the crock pot but decided to do it on the stove. I like having more control when cooking beans.
8 cups water
2 cups beans, dried
1 tbsp. olive oil
1 tomato chopped
½ yellow onion chopped
Mediterranean seasoning to taste
2 smoked ham hocks
½ lb. baby carrots
In a large stock pot combine the water and beans. In a skillet heat the olive oil and add the onion and tomatoes, season with the Mediterranean seasoning to taste. Cook until the tomatoes begin to breakdown then add to the soup. Add the ham hocks to the skillet and brown on all sides then transfer to the soup. Heat the soup at high temperature until it reaches boil. Turn the heat down to simmer, cover and cook for about ½ hour then add the carrots. Continue to cook, check the soup often until you get the texture you like. Season the soup with Mediterranean seasoning and salt to taste. Remove the ham hocks and take any meat from them. Chop the meat into small pieces and return the meat to the soup.
Lentils with onions and peppers with chicken sausage
This is a very easy and healthy dish to make. I added some sliced cucumber with the onions and peppers this time and I was very pleased with the results. You can use your favorite sausage, I cook mine on the grill. Enjoy.
1 cup dried lentils (I used green)
2 cups chicken stock
3 peppers your choice cut in strips
1/2 yellow onion cut thin
1 small cucumber cut in stips
Salt and pepper
2 chicken sausage
Place the lentils and stock in a sauce pan on high heat bringing to a boil for about 4-5 minutes. Turn heat to a simmer and cooked covered until the lentils are the soft texture you like. Mine took about 15 minutes to cook.
In a skillet over medium heat add the oil. Add the peppers, onion, cucumber and saute until soft. Season with salt and pepper.
Cook the sausage on the grill until cooked through.
To serve place the lentils in the middle of the plate and top with the vegetables. I do not season the lentils; I like the earthy flavor. If you want to season your lentils, do so after cooking. If you season the lentils while cooking they can become hard. Serve the sausage sliced into chunks either next to or on top of the lentils.
Chicken Stir Fry
Cooking with a wok is a wonderful way to prepare food. The one thing you have to remember is to cut and chop everything in advance because once you start cooking you will not have time to cut and chop due to the speed of cooking with a wok. So do your cutting and chopping in advance and go for it. The other item to get prepared is the sauce you will use. Experiment with many ingredients to find your favorite sauce for your stir fry. I have included my favorite for you to try. If you do not have a wok you can use a large, deep skillet.
2 tbsp. Coconut oil
½ Yellow onion, chopped
2 Carrots, sliced thin
½ Red pepper, sliced thin
1 Zucchini, sliced thin
1 Yellow squash, sliced thin
10 Green beans, chopped
4 Brown mushrooms, sliced
½ lb. Egg noodles
2 Chicken breast, skinless and boneless, sliced thin
½ Chili, chopped (I like Serrano)
2 Green onions, chopped
5 tbsp. Soy sauce, less sodium
1 tsp. Sesame seed oil
1 tbsp. Deli mustard
¼ tsp. Red Curry paste
1 tsp. Cumin
½ tsp. Ginger
½ tsp. 5 Spice Powder
Combine all ingredients and mix well.
Cook the egg noodles in a large pot of salted water.
Heat 1Tbsp. coconut oil in a wok at medium high heat. Add the onions and carrots, stir fry until the onions begin to soften. Add the red pepper and stir fry for 30 seconds. Add the green beans and stir fry for one minute. Add the zucchini and yellow squash and stir fry for 30 seconds, season with salt and pepper. Remove the vegetables to a serving bowl.
Add 1 tbsp. coconut oil to the hot wok and add the chicken. Season the chicken with salt and pepper. Stir fry the chicken until the chicken shows no pink flesh. Add the chili and stir fry for 30 seconds. Add the sauce and stir fry until the chicken is cooked through. Add the cooked egg noodles and toss in the sauce and chicken. Return the vegetables to the wok and combine with the chicken and sauce. Add the mushrooms and green onions and serve.
This is one of those very tasty, easy recipes. It takes about 5 minutes to prepare and the cooking time is short. I like mine with some salsa or hot sauce. I served this with steamed broccoli.
1 cup bread crumbs
1/8 cup Parmesan cheese, grated
1 Tbsp. paprika
1 lb. chicken tenders
1Tbsp. olive oil
Mix the bread crumbs, Parmesan, and paprika in a mixing bowl. Add the chicken making sure you cover all sides. Place the chicken on an oiled baking sheet and put in a 375 oven for 40 minutes turning once about half way.