BBQ

Refrigerator Pickles

This pickle recipe is so fast and easy. No canning required and in 24 hours you will have pickles!

Ingredients

12 Small Cucumbers

1.5 Cups Apple Cider Vinegar

1.5 Cups Water

2 Tsp. Crushed Red Pepper

1 Tblsp. Dried Dill

1 Tblsp. Kosher Salt

6 Garlic Cloves

Directions

Wash cucumbers and cut pickles in slices or spears. Put cucumbers in glass jars (I used 3 smaller jars but can use larger jars too). Combine remaining ingredients in a small pot and cook over high eat until it reaches a full boil. Pour liquid, spices and garlic over the cucumbers. Close jars and let them  sit until they reach room temperature. Place in refrigerator. Ready to eat in 24 hours but 48 hours is even better.  

Grilled Vegetables

My favorite way to eat vegetables is to grill them. I dice up my favorite ones, put them in a ziplock bag. I add the marinade, seal the bag and shake. Ideally, they marinate for at least an hour. With the grill on med/high we add them to our grill basket and cook until they are just softened and charred. When I make them I make extra so I can add them on top of salads, put them over pasta or rice, mix them into my scrambled eggs or I love to make a grilled veggie wrap with a whole wheat tortilla and grilled vegetables. (if you don't have a grill basket leave the vegetables in larger pieces and place directly on the grill)

Ingredients:

Vegetables

2 red bell peppers, diced
2 yellow squash, diced 
2 zucchini, diced 
2 Japanese eggplant, diced
12 mushrooms, cut in half
1 bunch asparagus, cut off bottom 1/4 and discard and cut remaining stems in 2" pieces
2 onions, diced

Marinade

1/3 cup olive oil

1/4 Cup Balsamic Vinegar

Salt and freshly ground black pepper

3 tablespoons balsamic vinegar

5 garlic cloves, minced

Bean Burgers with Chipoltle Sauce

 

Ingredients:

Burgers:

1/2 cup onions, finely diced

1/2 cup bread crumbs, preferably whole wheat or use brown rice for gluten-free

2 tblsp. plain yogurt (use plain Greek cultured coconut milk for dairy-free)

1 tsp. hot sauce

2 eggs, beaten

1 15 ounce can pinto beans, drained and rinsed

1  cup corn kernels, organic

 Sauce:

1/2 cup low-fat plain yogurt (use plain Greek cultured coconut milk for dairy-free)

1 tsp. canned, minced chipotle chili (check to see if gluten-free)


Directions:

Put all burger ingredients into a bowl except the corn and mash with a fork. Add corn and stir. Divide mixture into fourths. Shape into a patty and refrigerate for at least 10 min. Place patties on baking pan and broil on low heat about 10” from heat. After 5 minutes or when burgers are slightly browned, flip and cook an additional 4-5 minutes.

For sauce: mix yogurt and chipotle chilies

Place burger on a whole wheat bun, slice of while wheat toast, lettuce leaf or gluten-free bread, spread chipotle sauce over burger and top with a large lettuce leaf.

Serves: 4

 

Pork Tenderloin with Baked Apples

Ingredients:

2.5 pounds pork tenderloin

2 tblsp. dijon mustard or spicy mustard

4 apples, core removed and diced

1.5  tsp cinnamon

1/2 tsp ground nutmeg

Directions:

Preheat over to 400 degrees. In a large baking pan place the port tenderloin. Spread mustand over top and sides of tenderloin. Put enough water in pan to cover bottom. Put tenderloin in preheatd oven and cook for 30 minutes. Cut into tenderloin and it is finished when there a a very slight pink color.

Put diced apples in bowl and sprinkle cinnamon and nutmeg over apples. Stir apples. Put 1/2 cup water in pan and add apples. Cover apples and cook on low heat for 30 minutes. Check every 10 min. to make sure a small amount of water is still in the pan. 

Slice pork tenderloin and spoon apples over the slices. 

 

Grilled Chicken with Strawberry-Peach Salsa

straw peach salsa.jpg

Ingredients

1 large lemon
2 teaspoons honey
2 teaspoons minced garlic
3 teaspoons extra-virgin olive oil, divided
½ teaspoon salt
¼ teaspoon freshly ground pepper
4 (4-ounce) skinless, boneless chicken breasts, about 1 pound
2 cups diced strawberries
2 ripe medium peaches, peeled and diced
¼ cup minced red onion
½ cup diced red bell pepper
2 teaspoons minced jalapeño chili

Directions

Preheat grill or broiler. Zest lemon to make about 1 teaspoon; set aside. Juice lemon to make 4 tablespoons.

In a shallow bowl combine 2 tablespoons lemon juice, 1 teaspoon honey, garlic, 1½ teaspoons oil, salt, and pepper. Add chicken, coat both sides with marinade, and let sit.

In a medium bowl combine strawberries, peaches, onion, bell pepper, jalapeño, lemon zest, and remaining lemon juice, honey, and oil.

Remove chicken from marinade (discard marinade). If using a grill, place chicken on a lightly oiled grill rack. If using a broiler, set chicken on a nonstick broiler pan and place rack 4 inches from heat. Cook 2 to 3 minutes per side or until an instant-read thermometer inserted into the thickest part of the meat registers 170°F. Divide chicken and salsa among 4 plates and serve.

Serings: 4

Chicken with Peach Jalapeno Sauce

peach jaleeee.jpg

4 Grilled Chicken Breast

3 peaches diced

1 jalapeno seeded and minced (if want it less spicy use a Anaheim pepper)

2 TBSLP fresh lime juice

½ cup chopped cilantro

1 tsp oil (grapeseed or coconut oil good for high heat cooking)

Directions: Put oil into a saucepan on high heat and jalapenos. Stir until they are softened. Add the peaches and turn heat down to med.  Once peaches are softened add the lime juice and stir. Remove from heat and add cilantro.

Mexican Chicken

meican chicken.jpg

Ingredients

4 Boneless, Skinless Chicken Breasts

1 tsp Group Cumin

1 tsp Chili Powder

1/2 Cup Chicken Broth

2/3 Cup Diced Onions

1 Cup Salsa

1/2 Cups Chopped Fresh Cilantro

4 tblsps Low-fat Plain Yogurt (dairy-free optional)

Directions

Preheat over to 350°. Place chicken breasts in a bowl and sprinkle with cumin and chili powder. Toss chicken so all breasts have seasoning. Put Broth in a baking pan and add chicken breasts and oinions to pan. Cover with foil and bake for 35 minutees or until chicken is completely cooked. Remove foil and cover each breast with salsa. Cook uncovered for an additional 5 minutes. Put each breast on a plate and add 1 tblsp of yogurt on top of each breast. Sprinkle with chopped cilntro and serve. 

Herbed Chicken Breasts

herbed chicken breasts.jpg

Ingredients:

4 Boneless, Skinless Chicken Breasts

1/2 Tsp. Crushed Red Pepper Flakes

3 Cloved Garlic Minced

2 Tblsp. Chopped Fresh Parsley

1 Tsp. Dried Oregano

1/4 Cup Fresh Squeezed Lemon Juice

2 Tblsp. Olive Oil 

Directions:

Put all ingredients into large ziplock bag. Seal and shake. Place in fridge for at least 30 minutes and up to 2 hours. Heat grill to high. Cook the chicken breasts until cooked through. Cook time depends of thickness of breast. Do not overcook chicken or it will become dry. 

Serves: 4 

 

Grilled Vegetables

My favorite way to eat vegetables is to grill them. I dice up my favorite ones, put them in a ziplock bag. I mix in a bowl olive oil, balsamic vinegar, lots of minced garlic and ground black pepper. I add this to the veggies, seal the bag and shake. Ideally, they marinate for at least an hour. With the grill on med/high we add them to our grill basket and cook until they are just softened and charred. When I make them I make extra so I can add them on top of salads, put them over pasta or rice, mix them into my scrambled eggs or I love to make a grilled veggie wrap with a whole wheat tortilla and grilled vegetables. (if you don't have a grill basket leave the vegetables in larger pieces and place directly on the grill)

Ingredients

Vegetables

2 red bell peppers, diced
2 yellow squash, diced 
2 zucchini, diced 
2 Japanese eggplant, diced
12 mushrooms, cut in half
1 bunch asparagus, cut off bottom 1/4 and discard and cut remaining stems in 2" pieces
2 onions, diced

Marinade

1/4 cup olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
5 garlic cloves, minced