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
I’ve been making this dish for a long time and have never written it down or taken a photo. I’m not sure why but I will correct that today. I make my chili slightly warm then I add chopped jalapeno peppers and lots of hot sauce to satisfy my desire for heat.
½ yellow onion, chopped
1/3 red pepper, chopped
1/8 jalapeno, chopped
½ Anaheim chili, chopped
½ zucchini, chopped
1 tsp. black pepper, ground
1 tbsp. olive oil
1 lb. turkey, ground
5 tbsp. All-purpose spice mixture
1 can chopped tomatoes
1 can black beans, drained
1 tbsp. shredded cheese, Mexican blend
1 avocado, chopped
Cilantro to taste
Hot sauce, I like the rooster sauce
Heat the olive oil in a large skillet and add the onion and all the peppers. Cook until the onions are soft. Add the zucchini and black pepper and cook stirring often for a couple of minutes. Remove to a serving bowl. Add the turkey to the skillet and cook until no longer pink. Add the all-purpose spice mix and combine with the turkey. Add the chopped tomatoes and the black bean. Stir to combine. Add back the onions and peppers and combine with the turkey. Let the chili come to a boil, turn the heat to low and simmer for 10 minutes. Serve with avocado, shredded cheese and hot sauce if desired.
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.
Pulled Pork Two Ways
I use the crock pot to prepare these two recipes; the pork comes out flaky and moist, full of flavor. Place the pork loin in the crock pot and season with the All purpose spice rub and cover with the enchilada sauce, add a little water if needed. Cook for about 4-5 hours at high. Remove from the crock pot and flake using two forks. Transfer to a serving bowl and add some of enchilada sauce to the pork.
I thought about my commitment to lighten things up so the first way is served on a bed of red leaf lettuce, topped with chopped zucchini, green onion, brown mushrooms, and tomatoes.
The other way is similar to a sloppy Joe. Take a whole wheat burger bun and place each side on a broiler rack and place a slice of American cheese on top. Place in the broiler until the cheese is just melting. Remove from the oven and top with the vegetables, pulled pork and some shredded cheese. Place back in the broiler until the cheese melts.
Both ways make my mouth water.
1-2 lb. Pork Loin
2 tbsp. All-purpose rub
1 large jar of enchilada or red chili sauce
1 zucchini chopped
4 brown mushrooms chopped
1 tomato chopped
2 green onions chopped
6 whole wheat burger buns
6 slices American cheese
Shredded cheese, your choice
4 leafs of red leaf lettuce
Grilled Sockeye Salmon
This is a great dish if you use good fish. The ingredients are simple and all you have to worry about is not overcooking your salmon.
2 fillets of sockeye salmon
Salt and pepper
Make sure there are no bones in your fish. Coat both sides of the fish with olive oil and season with the salt, pepper and paprika. Place fish skin side down on a hot grill and cook on one side till almost done to your liking. Flip over for one minute. Remove to a serving plate.
Serve with Swiss chard and beets and top with yellow mango salsa. I made two salsas, one mild and one hot with jalapeno and habanero peppers. To my surprise the salsa was not really hot.