Asian Flank Steak Skewers

 Asian Flank Steak Skewers

From the kitchen of Erika Simmons

Recipe from Skinnytaste.com 

Makes: 6

Ingredients:

• 1 1/2 lbs flank steak, sliced thin
• 1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)
• 2 cloves minced garlic
• 1 tsp fresh ginger
• 1 tsp sesame oil
• 1 lime, juice of

Directions:

Soak wooden skewers in water about 30 minutes to prevent burning. Marinate the steak in all the ingredients for about 1 hour or more. 

Discard marinade and thread the sliced steak onto the skewers.

Heat your grill or grill pan to high heat; when hot grill a few minutes on each side until browned and cooked though.

Makes about 24 skewers.

Nutritional Info:

Serving Size: 4 skewers (1/6th) Old Points: 4 Points+: 4 pts
Calories: 150 Fat: 7.1 g Carb: 2.0 g Fiber: 0.1 g Protein: 17.9 g Sugar: 0.0 g
Sodium: about 400 mg (since most of the marinade is discard, it may be less)

Source: http://www.skinnytaste.com/2008/07/asian-flank-steak-skewers-4-ww-pts.html

Amy's Barbecue Chicken Salad

Amy's Barbecue Chicken Salad
BY: Allrecipes.com


PREP TIME 15 Min
COOK TIME 12 Min
READY IN 35 Min

2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce

DIRECTIONS
Preheat the grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Grilled Taco-Barbecue Chicken

Grilled Taco-Barbecue Chicken
By: Betty Crocker

Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings

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2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
1/2 cup barbecue sauce
1/4 cup chili sauce
1 teaspoon ground cumin

Total Time: 15 min
1. Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
2. Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.
Oven Directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
High Altitude (3500-6500 ft): Grill chicken 6 to 8 minutes.

Success
Serve sauces on the side when cooking with a contact grill. Because grilling temperatures are high, sauces and glazes burn easily if used during grilling.
Variation
For zesty, make-your-own wrap sandwiches, slice the warm chicken into strips and serve with tortillas, shredded lettuce, sliced avocado and the sauce.

Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 1040mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 10g); Protein 32g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 4%; Iron 15% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Favorite Barbecue Chicken

Favorite Barbecue Chicken
SUBMITTED BY: Amanda Anne
by: allrecipes.com

"A not-too-sweet, not-too-tangy barbecue sauce that everyone loves. Finishes in almost a glaze and would also be great on pork chops or ribs."

PREP TIME 5 Min
COOK TIME 35 Min
READY IN 40 Min
Original recipe yield: 2 servings

INGREDIENTS
1 1/2 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 skinless, boneless chicken breast halves

DIRECTIONS
Preheat grill for medium-high heat.
Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool.
Lightly oil the grill grate. Dip chicken in sauce, and turn to coat. Cook on grill for 10 to 15 minutes, turning once. Move chicken to the skillet with sauce. Simmer over medium heat for about 5 minutes on each side.

BBQ Marinade

BBQ Marinade
by: Lollie Kientz

3/4 c. soy sauce
1/4 c. salad dressing (I like champange by girard's)
2 cloves crushed garlic
1 t. ground pepper
1 t. rosemary- crush it in your hand and then add to the mixture
1 T. mustard

If you are making the marinade for steak- add 1/4 c. balsamic vinegar or red wine.

Marinate all day or overnight for some great meat!

Chile Lime Shrimp Marinade

Chile Lime Shrimp Marinade
Recipe courtesy Dory Ford
Show: BBQ with Bobby Flay
Episode: BBQ by the Bay

1 pound sweet Georgia sustainable white shrimp, peeled and deveined
2 tablespoons olive oil
5 cloves garlic, smashed and finely chopped
1/2 jalapeno pepper, minced
1 1/2 tablespoons chopped chives/cilantro/Italian parsley leaves
Squeeze of lime juice
Ground black pepper

Combine the shrimp with the rest of the ingredients. Grill until just opaque. Serve immediately.

Beef Barbeque (crockpot)

Beef Barbeque
by: cdkitchen

Serves: 6

1/2 boneless chuck roast (3 lbs. size)
1/2 cup BBQ sauce
1/4 cup apricot preserves
1/6 cup chopped green or sweet red pepper
1/2 small onion, chopped
1 teaspoon brown sugar
6 sandwich rolls, split

Directions:

Cut the roast into quarters. Place in crockpot.

In bowl, combine BBQ sauce, preserves, green pepper, onion and brown sugar, pour over roast. Cover and cook on low for 6-8 hours until meat is tender.

Remove roast and thinly slice, return meat to cooker and stir gently. Cover and cook 20-30 minutes longer, skim fat from sauce.

Serve beef and sauce on rolls.

Honey BBQ Pork (crockpot)

Honey BBQ Pork
by: cdkitchen

Serves: 6

Ingredients:
3 pounds boneless pork roast
1 bag (16 oz size) baby carrots
1/2 cup BBQ sauce
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon pepper


Directions:

Put pork and carrots in slow cooker. Combine remainder of ingredients in small bowl. Pour mixture over pork chops and carrots. Cover and cook on low 8-9 hours, or until pork is tender and thoroughly cooked.

Teriyaki Chicken

Teriyaki Chicken
by: Mrs. Abel

serves: 4
preheat oven: 350
prep time: 10 minutes
cook time: 20-30 minutes
items you'll need: pot, whisk, basting brush, foil, oven dish

1 tbsp corn starch
1 tbsp water
1/2 cup sugar
1/2 cup lite soy sauce
1 clove of garlic (minced)
1/2 tsp ground ginger
1/4 cup vinegar
1/4 tsp pepper

1. In pan stir together cornstarch and water
2. Add the rest of the ingredients
3. Stir constantly over med heat
4. Heat until thick (be patient)
5. Put chicken in oven dish and cover with sauce (I recommend marinating it a couple of hours, but it's not necessary)
6. Cover with foil and put in oven
7. Flip chicken everye 10 minutes and brush more sauce on each time