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GRILLED
HONEY-BUTTER BONELESS CHICKEN BREASTS |
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready in: 30 Minutes
Makes 4 servings
Ingredients:
4 boneless chicken breasts
Honey-Butter Blend:
1 stick butter
1/2 cup honey
3 cloves minced garlic
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon fresh rosemary
1/4 teaspoon ground black pepper
Directions:
1. Melt the stick of
butter and let cool.
3. In blender, combine the butter,
honey, garlic, thyme, oregano, rosemary and black pepper until
smooth.
4. Pre-heat grill to medium heat.
5. Grill boneless chicken breasts,
turning occasionally and basting with honey-butter blend, 20
minutes or until meat thermometer inserted in center registers
170°F. Note: Do not baste during the last 5 minutes of grilling.
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for this recipe page.
Prep Time: 5 Minutes
Marinating Time: 8 Hours
Cook Time: 45 minutes
to 85 Minutes
Standing Time: 10 Minutes
Ready In: 9 Hours to
9 Hours and 40 Minutes
Makes 4-5 servings
Ingredients:
2-3 pound boneless pork
loin roast
1 cup brown sugar
1/4 teaspoon pepper
1/8 teaspoon garlic powder
3/4 cup teriyaki sauce
1/2 teaspoon ground cloves
3/4 cup dry red wine
3/4 cup chili sauce
Directions:
1. Place boneless pork
loin roast in large self-sealing bag; add brown sugar, teriyaki
sauce, wine, chili sauce, cloves, pepper and garlic powder. Seal
bag and agitate gently to mix marinade thoroughly.
2. Refrigerate 8 hours, or overnight,
turning occasionally.
3. Prepare a medium-hot banked
fire in covered grill.
4. Remove boneless pork loin
roast from marinade; reserving marinade in small bowl for basting.
Grill boneless pork loin roast over indirect heat for 45 minutes
to 85 Minutes, until internal temperature reads 150-155 degrees
F. Brush frequently with reserved marinade during the last 15-20
minutes of grilling.
5. Let boneless pork loin roast
stand 10 minutes before slicing to serve.
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GRILLED
ITALIAN-STYLE DELMONICO (RIB EYE) STEAKS |
Prep Time: 5 Minutes
Cook Time: 10 to 14 Minutes
Ready In: 15 to 19 Minutes
Makes 4 servings
Ingredients:
4 Delmonico (Rib Eye)
Steaks
dash of salt (optional)
1/2 cup shredded Parmesan cheese
Seasoning Mixture:
2 teaspoon fresh chopped thyme
3 teaspoon minced cloves garlic
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon Italian Seasoning
1/2 teaspoon olive oil.
Directions:
1. Pre-heat grill to
medium heat.
2. In a mixing bowl, combine thoroughly the thyme, garlic, black
pepper, oregano, rosemary, Italian seasoning and olive oil until
well blended.
3. Rub the seasoning mixture onto both sides of each steak, pressing
evenly.
4. Place steaks on heated grill grid and grill, covered, 10 to
14 minutes for medium rare to medium doneness, turning once.
During last 2 minutes of grilling, sprinkle with the Parmesan
cheese. Season with salt, as desired.
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for this recipe page.
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GRILLED
TANGY KIDNEY LAMB CHOPS |
Prep Time: 20 Minutes
Marinating Time: about
2 Hours
Cook Time: 10 minutes
Ready in: 30 Minutes
(excluding marinating time)
Makes 4 servings
Ingredients:
4 kidney lamb chops
1/2 cup red wine vinegar
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1 teaspoon black pepper
1/4 cup white wine
2 tablespoons lemon juice
2 cloves garlic, peeled and minced
1/2 cup olive oil
1/4 cup minced onion
Directions:
1. In a large, nonreactive
container, blend the olive oil, red wine vinegar, white wine,
lemon juice, garlic, and onion. Season with tarragon, parsley,
and pepper.
2. Place lamb chops in the mixture.
Cover, and marinate in the refrigerator for about 2 hours.
3. Lightly oil grill grids.
4. Preheat grill to high heat.
5. Remove kidney lamb chops from
the container and place on the grill grids. Discard any remain
marinade.
6. Grill kidney lamb chops on the grids 5 minutes per side, to
an internal temperature of 145 degrees F.
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for this recipe page. |