Tag Archives: BBQ

Winner Winner Chicken Dinner – Jerk Syle

20 Mar

When the weather is nice, grilling always seems to be the greatest and most enticing way to get dinner on the table. You can sit outside and hang out with friends and family all while dinner is cooking away. Not to mention how jealous it makes your neighbors when the wonderful smell of the grill goes wafting over the fence.

We decided to use Jamaican jerk seasoning on our chicken because my mother-in-law gave us some wonderful Mississippi sweet potatoes and sweet potatoes compliment jerk seasoning very well.

Needless to say, this was delicious. It was a perfect way to end our trip to Sarasota, Florida. If you ever feel like a Hawaiian vacation but would rather stay state side… check if out. Siesta Key is AMAZING!!  Thanks for everything mom and dad! We miss y’all already!

Jamaican Jerk Chicken

Time: 50  minutes
Servings: 4
Level: Easy

4 chicken breasts
1/3 c. Jamaican jerk dry seasoning
2 tbsp. olive oil

Preheat both sides of the grill to medium high heat. Brush olive oil on both sides of chicken breasts. Sprinkle generously with jerk seasoning. Put chicken on the grill.

 Half way through grilling, turn off one side of the grill and move chicken over to that side. Continue grilling over indirect heat until no longer pink inside. Yum!

Roasted Sweet Potatoes

Time: 45 minutes
Servings: 4
Level: Easy

3 medium sweet potatoes
1/4 c. olive oil
1 tbsp. Jamaican jerk seasoning
1 tsp. chili powder

Preheat oven to 425°. Peel and cube sweet potatoes. In a zip-loc bag, combine potatoes, olive oil, and seasonings. Shake until potatoes are covered in oil and spice mixture. Pour potatoes onto a baking sheet and bake for 45 minutes, turning once. Yum!

– We used Capt. Rodney’s dipping sauce with our chicken. It tastes like a spicy version of honey.
– As a rule of thumb, I usually use one less potato than people I’m feeding, if they are a decent size.


Signature Steaks

13 Mar

This steak recipe is a great one to have in your back pocket. It is super easy and besides the actual steaks, all of the ingredients are things you probably have on hand. We found this recipe in a newspaper article. It happens to be the favorite steak recipe of Adam Levine from the band Maroon 5.

The honey in this recipe is the key. Don’t try to use honey Dijon mustard as a short cut… well, you can and it would probably work, but the honey makes these steaks! When they char over the heat of the grill, they get toasty and smoky, and just plain awesome!

Signature Steaks

Time: about 45 minutes from beginning to end
Level: Medium
Servings: 4-6

4 rib eye steaks

1 c. Dijon mustard
1/2 c. honey
salt, to taste
generous splash of Worcestershire

Mix marinade ingredients in a bowl. Refrigerate, covered, for 30 minutes. Preheat grill or grill pan to medium-high. Remove chilled marinade from refrigerator and coat the steaks. Grill over medium-high heat, about 4 minutes each side for medium rare.

Serve steaks whole or, for a large group, slice steaks thin and arrange on a platter so guests can serve themselves. Yum!

– These steaks are great served with fingerling potatoes drizzled with olive oil and sprinkled with thyme, salt, and pepper. Just throw them in the oven after you make the marinade.

– Keep your leftovers for use in quesadillas, fajitas, steak sandwiches, steak salad, etc.

Crispy Onion Baked Chicken

2 Mar

My dad, a self professed onion hater, would totally disapprove of this recipe. I, however, think it is delicious. The crispy onions make the chicken crunchy and flavorful and make a solid breading for this baked chicken recipe.

I created this recipe from a recipe I saw on French’s website. The recipe calls for chicken drumsticks, which I didn’t have. Drumsticks also take a long time to bake and time is something else I didn’t have. So I attempted the recipe with chicken breast tenderloins and it turned out great.

French fried onions aren’t just good for green bean casseroles! Other than this recipe, they are great as a salad topper and excellent on a grilled burger with BBQ sauce.

Crispy Onion Baked Chicken

Time: 30 minutes
Level: Medium
Servings: 4

3 cups (6 oz.)  French fried onions

6 large chicken breast tenderloins

1/4 cup all-purpose flour

2 large eggs, beaten

Heat oven to 350°F. Pour French fried onions and flour into a zip-loc bag. Crush onion mixture. Transfer to shallow bowl or plate.

Dip tenderloins into beaten eggs, then coat in crushed onions and flour mixture.

Place tenderloins in greased baking dish.

Bake 20 min. or until no longer pink inside. Yum!

– You don’t have to transfer the onion and flour mixture to a shallow dish. You can put the egg coated chicken in the zip-loc bag and shake it around to coat if you want fewer dishes to wash.
– You can also add a little cayenne powder to the onion and flour mixture if you want you chicken to have a kick.

– Jason dipped his in BBQ sauce… he said it was yum!

BBQ Chicken Pizza

26 Feb

Ahh, pizza. Pizza is cheap, fast, and easy. It is also a fabulous way to use any leftovers you have in the fridge.

This particular pizza is one of my husband’s all-time favorites. Every time I ask him what he wants for dinner, this pizza, inevitably, comes up. He loves it because of the smoky bacon and creamy ranch and I love it because it uses ingredients that I always have on hand.

You can tailor this recipe to whatever you have in your pantry or fridge. Leave ingredients out, add some in, it doesn’t really matter. It’s gonna taste great anyway. Trust me!

BBQ Chicken Pizza

Cook Time: 25 minutes
Level: Easy
Servings: 4-6

pizza dough
1/3 c. BBQ sauce
1/2 c. shredded chicken, cooked
2-3 strips of turkey bacon OR bacon, cooked and crumbled
1/3 c. corn, drained and rinsed
1/3 c. black beans, drained and rinsed
1/3 – 1/2 c. shredded cheese
jalapeños, chopped, to taste
red onions, sliced, to taste
ranch dressing, to taste

Pre-heat oven according to pizza dough directions. If using a dough that needs rolling out, roll out onto a greased cookie sheet, pizza pan, or baking stone. Bake dough for 8 minutes. Take it out of the oven and top it with BBQ sauce and next 7 ingredients.

Bake for and additional 4-6 minutes, or until dough is golden brown on the bottom and slightly browned on the edges. Take out of the oven and top with ranch dressing, if desired. Yum!

– Using shredded chicken, instead of sliced or cubed, will cause you to use less meat. The same goes for shredded cheese. It will cover more ground with less ingredient.
– Ever thought about using a  rotisserie chicken to get dinner on the table faster? They save really well in the fridge and can be used in a million different recipes!
– You can add tomatoes if you have any but make sure you squeeze out the pulp first. The pulp can make the pizza soggy.
– Save any leftover chicken, corn, or black beans in the fridge for use on a later date. Those three ingredients are great thrown into a salad or in a quesadilla for a last minute lunch or dinner.
– Economically speaking, the bag of pizza dough mix is the way to go. You can get it for around 60¢ per bag and all you need to mix with is water. The tube of refrigerated dough and the fresh dough balls from the bakery section also work well in this recipe. You can even opt for a pre-made dough, like a Boboli crust.
-Rinsing vegetables from a can removes up to 25% of the added sodium. Try to buy the low sodium versions and rinse those as well.

– Don’t forget! You can add different ingredients to different parts of a pizza to help please everyone. Tonight, my half of the pizza was sans onions and double jalapeños!

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