Balsamic Grilled Vegetables

 

1 medium zucchini, chopped

1 medium yellow squash, chopped

1/2 lb baby bella or brown mushrooms, cut in half

1/2 large sweet or yellow onion, cut into thirds and pieces separated

1/2 lb snap peas 

Balsamic Marinade:

1/4 cup olive oil

3 Tbsp balsamic vinegar

1 tsp salt

1/2 tsp pepper

 

Preheat grill to medium/high heat.  In a large bowl add all the vegetables and toss to combine. Drizzle marinade all over vegetables and stir to combine. Let them marinade at room temperature for about 10 minutes. 

Lightly oil your grill basket with non-stick spray.  Preheat the basket inside the grill for 10 minutes.  Transfer the marinated vegetables to the hot grill basket,Grill with the lid down for 10-12 minutes.  Every 3-4 minutes stir so it evenly cooks.  When they are crisp tender or cooked to your desired doneness transfer them to a serving platter.

Serve with BBQ or as any meals sidedish.

Recipe:  Natasha's Kitchen

Spatchcock Chicken

 Prep Time:  10 minutes    Cook Time:  1 hour 10 minutes    Total Time:  1 hour 20 minutes

1 whole chicken (3-4 lbs)

 

Buttermilk Brine:

4 cups buttermilk

2 Tbsp Kosher salt

1 Tbsp black pepper

1 Tbsp granulated garlic, or garlic powder

Roasted Vegetables:

2 lbs red potatoes, 1 inch chunks

2 lbs carrots, 1 inch chunks

1 yellow onion, 1 inch chunks

1 tsp Kosher salt

1 tsp black pepper

drizzle olive oil

How to Spatchcock Chicken:

1.  Using a clean surface, lay bird breast side down and identify the spine.

2.  Using kitchen shears, cut down both sides of the spine until it is completely removed.  Discard spine.

3.  Flip the bird back over and rotate out the leg quarters.  give it a firm press right on the center of the breast bone.  This will help the bird lay ore flat. 

4.  Add the spatchcock bird to the butter milk brine, cover, and refrigerate for a minimum of 4 hours, or overnight.

5.  Preheat the oven to 400 degrees.  Remove bird from brine and discard the brine.

6.  Place the bird on a parchment lined baking sheet breast side up.  Tuck the wings to ensure they don't stick up and burn.

7.  Add vegetables around the chicken and drizzle with a bit of olive oil and season veggies with salt and pepper.

8.  Roast in the 400 degree oven until the internal temperature of the bird reaches 165 degrees, about 1 hour. Actual cooking time will depend on the size of your chicken.  Use a meat thermometer to ensure accuracy.

9.  Let chicken rest for 10 to 20 minutes before carving.

Buttermilk Brine:

1.  Use a large container that can fit the entire chicken submerged in liquid.  In the container, stir together buttermilk, Kosher salt, pepper and granulated garlic.  Stir to combine.

Notes: 

 Grilling: Preheat your gar or charcoal grill to 350 degrees.  Once the grill reaches temperature, adjust the heat source to create an indirect heat source for cooking .  Place the chicken breast side up onto the indirect heat side of the grill.  Close the lid and cook until chicken reaches an internal temperature of 164 degrees about 1 hour.  For a crispier skin, finish the chicken by flipping and cooking breast side down over direct heat for 3 to 5 minutes to crisp.

Smoking:

Preheat your smoker to 225 degrees.  Place spatchcocked chicken breast side up i the smoker.  Close the lid and smoke until internal temperature reaches 165 degrees. , about 2 to 2 1/2 hours depending on the size of your chicken.

Recipe: the stay at home chef

Grilled Hawaiian Bacon Chicken (Sunshine Chicken)

 2 lbs chicken ( cut into tender loins or just get tender loins)

12 oz bacon

 

Marinate:

1/2 cup pineapple juice

1/2 cup orange juice

1/2 cup brown sugar

1/4 cup mustard

 

In a small bowl whisk the marinate ingredients.  Take out 1/4 cup and set it aside for basting the grilled chicken) 

Wrap bacon around the chicken tender loins overlapping if needed.  Secure with 2 toothpicks.  Place bacon wrapped chicken on a baking dish with sides.  Drizzle marinate on top of chicken . Marinate for 2-6 hours in the refrigerator.

Grill on indirect heat on the outdoor grill or inside. It should have a nice char and bacon cooked when ready.  Serve.

 

Recipe:  the buttered home

Savory Grilled Peaches

 2 Tbsp olive oil

1/2 tsp chopped fresh basil

1/4 tsp chopped fresh thyme

salt and ground black pepper, to taste

6 fresh peaches, halved and pitted

1.  Preheat grill for medium heat and lightly oil the grate.

2.  Whisk olive oil, basil, thyme, salt, and pepper together in a bowl.  Allow flavors to combine for 5 minutes.  Brush oil mixture on inside flesh of peach halves.

3.  Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes.

Serves 12

Lime- Cilnatro Shrimp Skewers

1/3 cup lime juice

3 Tbsp minced fresh cilantro

2 Tbsp soy sauce

3 garlic cloves, minced

2 tsp olive oil

1 1/4 lbs uncooked shrimp ( 26-30 per pound), peeled and deveined 

1 cup soaked mesquite wood chips (optional)

wooden skewers

1.  In a large bowl, whisk the first 5 ingredients until blended.  Add shrimp; toss to coat.  Refrigerate, covered, 30 minutes.

2.  If desired, add wood chips to grill according to manufacturer's directions.  Drain shrimp, discarding marinade.  On each of 12 soaked wooden appetizer skewers, thread shrimp.

3.  Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.

Grilled Huli Huli Chicken

 1 cup packed brown sugar

 3/4 cp ketchup

3/4 cup reduced-sodium soy sauce

1/3 cup chicken broth

2 1/2 tsp minced fresh gingerroot

1 1/2 tsp minced garlic

24 boneless skinless chicken thighs (about 6 lbs)

 

1.  In a small bowl, mix the first 6 ingredients.  Reserve 1 1/3 cups for basting; cover an refrigerate.  Divide remaining marinade between 2 large shallow dishes.  Add 12 chicken thighs to each; turn to coat.  Refrigerate, covered, for 8 hours or overnight.

2.  Drain chicken, discarding marinade.

3  Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side oar until a thermometer reads 170 degrees, baste occasionally with reserved marinade during the last 5 minutes. 

Huli Huli means to turn or reverse  in Hawaiian.

Grilled Cauliflower Steak

 1 head of cauliflower, cut into 3 cm steaks (2 steaks) and cut up 1 1/2 cups

salt and pepper

1 oz red bell pepper, chopped

1 oz green bell pepper, chopped

1/2 tsp parsley

1 tsp lemon zest

12 oz Parmesan cheese

2 carrots, sliced

3 oz butter

1 oz tomato paste

1 cup vegetable broth

1 Tbsp flour

1/4 tsp thyme

1/4 tsp paprika

1/2 tsp yellow mustard 

1 Tbsp soy sauce

1.  Cut 2 cauliflower steaks and put in a grill pan (so grill marks show up and that can be put in the oven). Sprinkle with salt and pepper and grill on both sides.  

2.  In a bowl put in cut up cauliflower, red and green bell peppers, parsley, lemon zest and Parmesan cheese. Mix together. Place on top of cauliflower steaks in grill pan. Place in a 400 degree oven for 15 minutes.

3.  In the meantime, in a saucepan melt the butter. Add the carrots, tomato past, vegetable broth, flour, thyme, paprika, yellow mustard, soy sauce and salt/pepper. Mix together and heat up. Using an immersion blender mix up until smooth.

4.  On a plate pour 1/2 the carrot mixture.  Place cauliflower steak on top.  Serve hot

Serves:2

Grilled Huli Huli Chicken

½ cup pineapple juice

½ cup brown sugar

1/3 cup ketchup

1/3 cup soy sauce

¼ tsp ground ginger

2 cloves garlic, minced

2 lbs boneless, skinless chicken breasts or thighs

1. In a small bowl, mix the first six ingredients.
2. Pour marinade in a large resealable plastic bag and add chicken. Seal bag and place in the fridge for at least 8 hours or overnight.
3. Remove bag from fridge, drain and discard marinade from chicken.
4. Grill chicken over medium high heat for 6-8 minutes on each side or until internal temperature of chicken reaches 165 degrees.
5. Serve with grilled pineapple on the side!