I’ve been looking for recipes to make for when we finally move out of this camper. It’s not easy to make meals when you only have a small frying pan and a medium saucepan and about 4 ft of counter space that’s taken up by other things. I found a chicken recipe that doesn’t look like it will be too big of a job to make.
I found it at Betty Crocker and looks so easy to make.
1/2 cup liquid nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic, finely chopped
3-to 3 1/2-pound cut-up broiler-fryer chicken
1 teaspoon coarse salt
1. Mix margarita mix, lime juice and garlic in a heavy-duty plastic zipper bag. Add the chicken and seal the bag. Turn to coat with the marinade. Refrigerate the bag and turn it occasionally. Leave in the refrigerator for at least 1 hour but no longer than 24 hours. Remove chicken from marinade; set aside marinade.
2. Heat coals in barbecue grill or use a gas grill. Put the chicken, skin side up, on grill. Brush the chicken with the marinade and sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat for 15 minutes and turn chicken. Brush the chicken with the remaining marinade and use the remaining 1/2 teaspoon salt. Cover and grill for another 20 to 40 minutes, turning occasionally. Cook until the juices of chicken are clear when centers of thickest pieces are cut.
You can also use boneless skinless chicken breast halves. Cover and grill chicken 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center.
1 Serving: Calories 235 (Calories from Fat 115); Total Fat 13g (Saturated Fat 4g); Cholesterol 85mg; Sodium 470mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 27g Percent Daily Value*: Iron 6% Exchanges: 4 Lean Meat
I take a steak or two and brush with Kitchen Bouquet on both sides. Then I add a little bit of butter, garlic powder, onion powder and a little salt and pepper. Put the steaks in a broiler pan and put under the broiler until nice and brown then turn over and add more butter, garlic powder, onion powder, salt and pepper and broil until done on that side.
That’s how I used to make them. I have an older gas stove where the broiler is on the bottom and I don’t use it because I would have to sit on the floor to make the steaks. It’s just not worth the pain and aggravation so I use my little George Forman grill to make them and they turn out just as good!
Category: recipes
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Tags: broil, broiler, brown, butter, garlic, grill, kitchen bouquet, onion, pepper, salt, steak
It’s a beautiful evening outside and it would be great to barbecue some steaks. I would do that if we were allowed to barbecue here but the association doesn’t allow that. There would be plenty of light from the outdoor lighting to throw some steaks on the grill and use this recipe that I found at the Weber grill website.
Paprika-Rubbed Steaks with Pickled Onions
For the onion:
1 small red onion
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1 teaspoon granulated sugar
4 New York strip steaks, about 3/4 pound each and 1 inch thick
Extra-virgin olive oil
1 teaspoon paprika
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To prepare the onion: Cut the onion in half through the root end. Trim off the ends. Slice the onion as thinly as possible and place the slices in a nonreactive, shallow glass dish. Add the remaining onion ingredients and toss together to dissolve the salt and sugar. Set aside at room temperature for about 3 hours, stirring the onion occasionally.
Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil. Mix the paprika, brown sugar, salt, and pepper in a small bowl and sprinkle the seasonings on both sides of the steaks. Grill the steaks over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove the steaks from the grill and allow to rest for 2 to 3 minutes. Strain the onions in a sieve. Serve the steaks warm with the pickled onions on top and mashed sweet potatoes on the side, if desired.
Makes 4 servings.
Summer is coming and that’s the best time to BBQ. Why heat up the kitchen by cooking when you can start up the old grill and slap a few steaks, burgers, dogs, chicken, etc and cook them in the great outdoors? You can even do it at night by the soft glow of your outdoor lighting.
Invite some friends over and make a party out of it. What’s better than after a long, hot, humid summer day than to sit on your deck in your favorite lawn chair and feel the cooling of the evening air?
I need to get a house again. I miss BBQing and having friends over to enjoy it with.
