Chicken Shish Kabobs

It is time to add some color to your grill with some Chicken Shish KabobsChicken Shish KabobsA shish kabob is typically a skewer of meat and vegetables that is grilled.  The fun part about Shish Kabobs is that you can make them with just about any meat or vegetable.  From bell peppers, onions, tomatoes, mushrooms, steak, and chicken.  For these Shish Kabobs I went with some chicken for the meat and a colorful array of vegetables including red, green, and purple bell peppers, and some onion.  I love to eat grilled vegetables they taste very good.  Read below how I made this recipe but get creative with how you want to make your Shish Kabobs!

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Ingredients

• 4 – 5 pounds of Boneless Skinless Chicken Breast

• 1 Large Green Pepper

• 2 Small Red Peppers

• 2 Small Purple Peppers

• 2 Spanish Onions

• 2 Bottle of Lawry’s Louisiana Red Pepper Marinade (you can use any marinating sauce you would like, anything from teriyaki, Italian dressing…)

Items used to make this recipe

• Metal Skewers or Wood Skewers

• Large Platter

• Knife

• Cutting Board

• Grill Wok

• 2 Zip Lock bags

Chicken Shish Kabobs - Ingredients
Recipe
1. OK get ready for some prepwork.  First cut up your chicken breat into bite size chunks and throw them into a zip lock bag.  Then pour in enough marinade to cover all of the chicken.  Place in the fridge to marinate.

2. Next cut up your bell peppers and onions into small pieces about 1 inch by 1 inch in size.  Then place all of your vegetables into a zip lock bag and pour in your marinade to cover the vegetables.  Place your chicken and vegetables in the fridge to marinate for at least 30 minutes.  I let mine marinate over night cause I really like when the flavor soaks in.

Chicken Shish Kabob - Marinating
3. After your vegetables and chicken are done marinating it is time to start kabobing them.  You can do this any way that you would like but I normally do a two different vegetables and then a piece of chicken.  So on and so on.  Another option if you have a grill wok is to just throw them in your wok and cook everything up that way.  That will save you time from having to kabob everything which can be time consuming.  For this recipe I did it both ways. Chicken Shish Kabobs - Kabobed
4. Now you have to just grill everything up.  Be sure to turn your Shish Kabobs ever now and then so that they cook evenly.  On the right side of the grill you can see that I am using the grill wok.  It is a major time saver.  Just be sure to move everything around in the wok so that everything will cook evenly.  To make sure your chicken is cooked properly you can cut open a few pieces and make sure there is no pink on the inside. Chicken Shish Kabobs - Grill
Here we go you just need to de-kabob and start eating!  This is one of my favorite meals to eat cause it is fairly good for you and it is supper tasty.  I really like grilled peppers on the grill.

Enjoy!

Chicken Shish Kabobs - Plated

 

Beer Can Chicken

Are you ready to have some Juicy and Moist Chicken?  Well then give this Beer Can Chicken Recipe a try.  Sometimes also known as drunken chicken, this recipe incorporates a few things to basically steam the chicken from the inside out.  Making for a moist chicken which is always good!  You just need a gas grill for this recipe or you could also use a charcoal grill.  We basically just need to cook it using indirect heat for about 2 to 3 hours.

Ingredients

• 1 – 4 pound or more Whole Chicken

• 1 Can of beer

• 1 Small Onion or Potato

 Basic Rub

• 1/4 cup brown sugar

• 1/4 cup paprika

• 2 tablespoons black pepper

• 2 tablespoons salt

Items used to make this recipe

• Can Opener

• Beer Can Chicken Holder

• Meat Thermometer

• Baking Sheet or something to catch the juices

Beer Can Chicken - Ingredients

Kansas City Style Rib Rub

• 1/2 cup brown sugar

• 1/4 cup paprika

• 1 tablespoon black pepper

• 1 tablespoon salt

• 1 tablespoon chili powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon cayenne

Recipe

1. Preheat the grill for indirect heat.  With a gas grill this is easy just turn on one side to medium.  If you are using a charcoal grill you will have to move all of the coal to one side of the grill.

2. Next it is time to prep the chicken.  Take your spice rub and sprinkle it over the chicken and begin to rub it in every where.  You can even rub some underneath the chicken for a bit extra flavor.  You can use either of the spice rubs I have provided above.  Either the Kansas City style one for a bit of extra kick or the basic rub.

Beer Can Chicken - Place the rub on the chicken

3. Now open up your can of beer and you only want it to be half full so drink half and enjoy.  Next take a can opener and go around the edge of the can and open it up so that it is easier to pour in the rub.  Pour in any remaining rub.

4. Now take the beer can and insert it into the cavity of the chicken.  I used a beer can chicken stand that I got at Walmart for 4 dollars.  It makes it easier and you don’t have to worry about the chicken tipping over.  But if you do not have a stand just use the legs and the beer can to form a tripod to stabilize it.

5.  Important step:  After you have your chicken on the beer can remember to take your small onion or potato and stuff it in the top or neck area of the chicken.  This will prevent the moisture from escaping.

Beer Can Chicken - Open up the can

6. Now take the chicken and place it on your baking sheet and place it on the grill over the side of the grill that is turned off.  After about an hour rotate the chicken so that each side get done evenly.

Beer Can Chicken - Grill

7.  It should take about 2 to 3 hours to cook your chicken.  You can check to make sure it is done by placing your meat thermometer in the thigh of the chicken and it needs to be at 180 degrees.

Beer Can Chicken - At Temperature

There you go that is your Beer Can Chicken.  Now be carefull when removing the can from the chicken remember the can and liquid inside will be hot.  Once you have the can removed you can begin to carve up your chicken.  Be prepared it will be juicy!!!

Enjoy!

Beer Can Chicken - Plated

Grilled New York Strip Steak with Steak Rub

Here is an easy recipe for making some great New York Strip Steaks on the grill.  I usually marinate my steaks in Dales or Italian Dressing but this Steak Rub was so good that I think I will be using rubs for my steaks from now on.

Ingredients

• 2 New York Strip Steaks

• 1 Tablespoon Montreal Steak Seasoning

• 1 Tablespoon Light Brown Sugar

• 1 Teaspoon Onion Powder

• 1/2 Teaspoon Oregano

• Olive Oil

Items used to make this recipe

• 1 Mixing Bowl

• Serving Platter

• Plastic Wrap

• Spatula and Fork

New York Strip Steak with Steak Rub - Ingredients

 

Recipe

1. Get out your mixing bowl and combine the four spices Montreal Steak Seasoning, light brown sugar, onion powder, and oregano.  Mix them together well with a fork or a whisk.

New York Strip Steak with Steak Rub - Spices Mixed

2. Now place your steak on a serving platter or baking dish.  Rub in the spices into the steaks and then place some olive oil over the rubbed in spices.  Then flip the steaks over and repeat.

3. Wrap the steaks up with some plastic wrap and place them into the fridge and to marinate for at least 30 minutes.  You could begin cooking them right away but if you marinate them some the flavors will really begin to take in the steak.

 

New York Strip Steak with Steak Rub - Rubbed In

4. After the steaks have marinated it is time to do some grilling.  Preheat the grill on high for about 10 minutes.  Now when I grill I like to spread some olive oil onto the cooking grates so what ever I am cooking will not stick to the grill.

5. Grill your steak for 4 to 5 minutes on each side turning only once.

Temperatures for steaks:

Rare – 120 – 125 degrees

Medium Rare – 125-140 degrees

Medium / Medium Well – 145 – 155 degrees

Well Done – 160 degrees

Check out this site for more information on how to grill a steak.

New York Strip Steak with Steak Rub - Grill

That’s it a pretty easy recipe on how to make a great New York Strip steak.  The wife made some Sweet Potato skillet fries to go with the steak for this meal.  Sorry didn’t do a recipe for those but I will next time, cause they were very good.

Enjoy!

New York Strip Steak with Steak Rub - Plated

Baked Parmesan Crusted Catfish

This is only my second time ever making Catfish but after this recipe I will be making it alot more.  This was a very easy recipe to put together and came out excellent.  I was savoring each bite.  I found this recipe at a Land Big Fish and would highly recommend it.

Ingredients

• 6 Catfish Fillets

• 1 Cup grated parmesan cheese

• 1/2 Cup Flour

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1 egg

• 1/2 Cup Milk

• 1/4 Cup Butter

• 1 Clove Garlic

Items used to make this recipe

• 2 Mixing Bowls

• Baking Sheet

• Aluminum Foil

• Fork

Baked Parmesan Crusted Catfish - Ingredients

 

Recipe

1. OK, now in the first mixing bowl we want to mix together the parmesan cheese, flour, salt, black pepper, and paprika.

2. In the second bowl mix together the egg and the milk well.

3. Next, get out your baking sheet.  Line it with aluminum foil and spray it with cooking spray so the fish won’t stick.

Baked Parmesan Crusted Catfish - Breading Station

4. Now, we are ready to start breading the fish.  First get a catfish fillet and dip it into the egg mixture.  Make sure to cover the fish well.  Then take it to the flour mixture and make sure to get the fish covered well and then place on your baking sheet.  Repeat for each fillet.

5. OK now it is time to make the garlic butter.  In a small skillet melt the butter and press your garlic clove into the butter.  Saute it for about 2 to 3 minutes.  Then drizzle your garlic butter onto the Catfish fillets.

6. Now bake the Catfish at 350 degrees for 40 minutes or until Catfish is white and flaky.  The last 5 minutes I turned up the oven to 400 to really get them crispy.

Baked Parmesan Crusted Catfish - Breaded

On some of the fillets I guess I had a bit to much breading cause it did not cook up all the way.  But it did not affect the Catfish one bit.  This was some of the best fish I have ever had it was very moist and had a great flavor to it.

Enjoy!

Baked Parmesan Crusted Catfish - Done

Grilled Hawaiian Pineapple Chicken

At the farmer’s market stand just down the road from where I live they had a sale on pineapples.  $2 for a pineapple.  So I picked one up and was trying to decide what to do with it.  When I decided to try creating a dish with it.  I had some Lawry’s Hawaiian Marinade and I figured that would be perfect to marinate some chicken in and then grill the pineapples up on the grill.

Grilled Hawaiian Pineapple Chicken - Ingredients

Ingredients

• 4 Boneless Skinless Chicken Breasts

• Lawry’s Hawaiian Marinade or any marinade you choose.  Could use a teriyaki marinade.

• 1 Pineapple

• 1 Cup Brown Sugar

Items used to make this recipe

• Knife

• Cutting Board

• Measuring Cups

• Meat Tenderizer Mallet

• Ziploc Bag

Recipe

1. OK first off we want to get our chicken ready to marinate.  So trim all the fat off the chicken breasts and then tenderize them with your Meat Tenderizer Mallet.

2. After your chicken breast are trimmed up and tenderized throw them into a ziploc bag and pour enough marinade in the bag to cover them.  Then place the bag in your refrigerator to marinate for 30 minutes.

Grilled Hawaiian Pineapple Chicken - Marinating Chicken

3. While your chicken is marinating we will prepare the pineapple slices.  First you will want to lay the pineapple on it’s side and cut off the top and the bottom of the pineapple.

4. Then stand the pineapple up and cut down the sides taking off the rind of the pineapple.

Grilled Hawaiian Pineapple Chicken - Cut the side of the Pineapple

5. Once you have all the rind of the pineapple cut off place the pineapple on it’s side and cut crosswise to make 1/2 inch thick slices.

6. Now you want to cut our the fibrous core from the center of each slice.  If you have a fruit corer then you can use that.  I however do not have one so I just used a knife to cut out the center of the pineapple slices.

Grilled Hawaiian Pineapple Chicken - Pineapple Slices

 7.  OK now it is time to do some grilling.  You can put everything on the grill at the same time so go ahead and put your chicken on the grill.

8.  Now before you put your pineapple slices on the grill dip them in some brown sugar and then put them on the grill.  The pineapple slice will need about 6 minutes per side.  Once they have some nice grill marks on them they are ready to go.

9.  Once the chicken has reached 170 degrees it is done and ready to pull off the grill.  Now just plate everything up.

Grilled Hawaiian Pineapple Chicken - Grilling Chicken and Pineapple

OK here we are all plated up!  I also grilled some asparagus for this dish.  This came out pretty good the pineapples were super juicy and complemented the chicken very well.

Enjoy!

Grilled Hawaiian Pineapple Chicken - Plated

Sausage Stuffed Shells

A few weeks ago the wife and I went to an Italian Festival.  A local grocery store was one of the sponsors of the event and they had a little shop setup selling various Italian products.  They gave me an awesome deal on some Ricotta cheese two 15 oz tubs for $1!  Well I couldn’t pass that up.  Since getting the Ricotta cheese I have been trying to determine what recipe I wanted to make with it and finally decided on making stuffed shells.  But I didn’t want to have the shells stuffed with just cheese so I added in some sausage.  If you wanted your could easily omit the sausage for a meat free dish.

Ingredients

• 12 oz box of Jumbo Shells

• 1 lb of sausage or 3 sausage links

• 2 eggs

• 30 oz ricotta cheese

• 1 package of mozzarella cheese

• 1 package of parmesan cheese

• 2 jars of your favorite pasta sauce (I used Newmans Own Marinara, it is the best jar pasta sauce I have ever had)

• 1/4 teaspoon Oregano

• 1 tablespoon Parsley

• 1/2 teaspoon Basil

• 1/2 teaspoon Kosher Salt

• 1/4 teaspoon Black Pepper

Sausage Stuffed Shells - Ingredients

Items used to make this recipe

• Skillet

• Large Pot

• Baking Sheet

• Knife

• Measuring Cups

• Cutting board

• 1 Large Bowl

• 9 X 13 baking dish

Recipe

1. OK first off get out a skillet and brown the sausage.  As the sausage is cooking you can begin to break it up into smaller pieces.

2. Bring a pot of water to a boil and throw in the shells so they can cook.

Sausage Stuffed Shells - Cooking Sausage and Shells

3. While you are cooking the sausage and the shells you can mix together the rest of the ingredients in a large bowl.

4. Combine the ricotta, two eggs, oregano, parsley, basil, salt, black pepper, 2 cups of mozzarella, and 1/2 cup of parmesan cheese.  Mix the ingredients well.

5. Once the sausage is done cooking you can put it on a cutting board and cut up the sausage into little pieces.  Then mix the sausage into your cheese mixture.

Sausage Stuffed Shells - Mix Ingredients

6. Once you shells have cooked and are soft take them out of the water and spread them out onto a baking sheet.  This is so they will not stick to each other as they are cooling down.

Sausage Stuffed Shells - Shells separated and cooling

 7.  In your baking dish cover the bottom with some of your pasta sauce.  Next you can begin stuffing the shells with the cheese and sausage mixture.  Spead them out in the baking dish and layer them putting a layer of pasta sauce in between the shells.  Now top with some mozzarella and parmesan cheese.

8.  Bake in the oven for 35 to 40 minutes.

  Sausage Stuffed Shells - Assembled

This was an amazing dish.  You just can’t go wrong with ricotta cheese.  It was time consuming to make with close to an hour for the preparation.  But is was so worth the effort and wait!

Enjoy!!!

Sausage Stuffed Shells - Done

Eggplant Parmesan

Well it was finally time to do some thing with the Eggplant that I got at the Saturday Morning Market.  I have always wanted to try making Eggplant Parmesan so I looked up a good recipe on AllRecipes.com.  I pretty much followed the recipe exactly but listened to a few of the suggestions that some of the reviewers made.  The recipe was easy to make but a bit time consuming.

Ingredients

• 1 large Eggplant

• salt

• 2 eggs

• 1 cup Italian bread crumbs

• 1 package of mozzarella cheese

• 1 package of parmesan cheese

• 2 jars of your favorite pasta sauce (I used Newmans Own Marinara, it is the best jar pasta sauce I have ever had)

• 1/4 teaspoon basil

Items used to make this recipe

• Baking Sheet

• Knife

• Measuring Cups

• Cutting board

• 2 bowls

• 9 X 13 baking dish

• Aluminum foil

Eggplant Parmesan - Ingredients

 

Recipe

1. First pre-heat the oven to 400 degrees.

2. Peel your eggplant and slice it into 1/4 inch to 1/2 inch slices.

3. Now you want to sweat your eggplant slices by salting each slice and letting that sit for 20 minutes to draw the moisture out.

4. While you are waiting for your eggplant slices to sweat prepare your dipping bowls.  In one bowl put in one cup of Italian bread crumbs and the other crack your eggs and mix them up well.

Eggplant Parmesan - Peeled

5. After the 20 minutes are up wash off each slice with cool water.  Then you are ready to bread.  Take each eggplant slice and dip it into the egg and then into the bread crumbs.

6. Then place each slice onto a baking sheet with aluminum foil that has been greased.

7. Now put your eggplant into your preheated 400 degree oven for 10 minutes.  After 10 minutes remove them and flip each slice and return to the oven for 10 minutes.

8. While your eggplant is cooking in the oven get out your 9 X 13 baking dish and cover the bottom with pasta sauce.

Eggplant Parmesan - Breaded

9.  After you are done baking your eggplant slices you are going to assemble them in your baking dish sort of like you would when making a lasagna.  Place a layer of eggplant slices in the sauce.  Then sprinkle with mozzarella and parmesan cheese.  Then repeat the process until the done with all of the eggplant.  After you have finished sprinkle some mozzarella and parmesan cheese onto along with your basil.

10. Turn down your oven to 350 degrees and cook for 35 minutes until done.

After mine was done cooking I just scooped out a portion and placed onto to a bed of pasta.  This dish was quite good.  The eggplant kind of had the same texture of chicken and tasted very nice.

Enjoy!

 

Eggplant Parmesan - Baking Dish

Eggplant Parmesan - Plated

The Saturday Morning Market

This past Saturday I attended my first ever farmers market.  The wife and I got up early and headed to the Saturday Morning Market in downtown St. Petersburg.  Farmers MarketIt was a very nice experience, even though the weather didn’t want to cooperate to much that day.  There was allot of food vendors selling a variety of things beyond fruits and vegetables.  Also there was a section for crafts and many plants and flowers for sale.  We purchased a few things at the market a chili pepper plant, local made honey, and an eggplant.  I plan on making a recipe with the eggplant just not sure what as of yet.  I have always wanted to make eggplant Parmesan so be on the lookout for that article.  I would highly recommend attending a Market in your area, you never know what you will come across and you are supporting local grown produce and local vendors.  So you can’t beat that!

Farmers Market - Vegetables

 

 

 

 

 

 

 

 

Farmers Market - Chili Peppers

Chicken Parmesan

Chicken Parmesan is one of my favorite Italian recipes to make at home.

It is easy to make and always comes out tasty.

Ingredients

• 3 boneless skinless chicken breasts

• 3 eggs

• 1 cup flour

• 1 cup Italian bread crumbs

• 3 slices mozzarella cheese

• 1 jar of your favorite pasta sauce (I used Newmans Own Marinara, it is the best jar pasta sauce I have ever had)

Items used to make this recipe

• Baking Sheet

• Knife

• Measuring Cups

• Cutting board

• 3 bowls

• Aluminum Foil

• Meat Tenderizer Mallet

Chicken Parmesan - Ingredients

 

Recipe

1. First pre-heat the oven to 350 degrees.

2. Get out your baking sheet and line it with aluminum foil and spray it with cooking spray.

3. Take your chicken breast out and place them onto a cutting board.  Trim them up and remove all of the fat.  Next take out your meat tenderizer mallet and pound the chicken breast until they are about a 1/2 inch thick.  I usually try and get the thickness of the chicken even so they will cook evenly.

4. Get out your 3 bowls.  Crack your 3 eggs into one of the bowls, and mix them up.  With the other two bowls place your flour and bread crumbs in them.

Chicken Parmesan - Mixing Bowls

5. Now that you have your assembly line ready to go, here is the order that you want to bread your chicken breasts.

6. First take your chicken breast and dip it into the egg mixture.  Make sure that they get good and covered with the egg mixture.

7. Next take the chicken and cover it with flour by dipping it into the flour bowl.  Now you want to take it back to the egg mixture bowl and get it good and covered again with the egg mixture.

8. Finally, dip your chicken breast into the bread crumb bowl and get it good and covered with bread crumbs.  Then place it onto the baking sheet.

Chicken Parmesan - Breaded

9. Place the chicken into the oven for about 10 to 15 minutes.  Check for doness, they should be white through out and at a temperature of 170 degrees.

10. While your chicken is cooking, heat up your pasta sauce and have it ready for when the chicken is done.

11. Once your chicken has finished cooking take it out of the oven and then place your mozzarella cheese on top and return it to the oven to melt the cheese.  After the cheese has melted, pour on your pasta sauce and you are ready to eat.

After you make this Chicken Parmesan at home restaurant Chicken Parmesan won’t be the same again.  Make some pasta as a side and top with your sauce.  Enjoy!

 

Chicken Parmesan - Done