Chicken, Grilling

Chicken Mango Shish-Kabobs

4665058594_200b5d8f94_oChicken Mango Shish KabobJust plain-good summer eats!  Easy too, except for the time it took to load each skewer…but since I make The Man do that…well, you get the idea.


  • skewers – about 25
  • 12 chicken tenders, unfrozen
  • 1 pack McCormick Grill Mates (I used Mojito Lime)
    • 1/4 oil
    • 1/4 water
    • 2 Tablespoons wine or white vinegar
  • 5 mangos, chopped large*
  • 1 red pepper, chopped large
  • 1 green pepper, chopped large
  • 1 can pineapple rings, cut into quarters
  • 1 pack sliced mushrooms
  • 1 large onion, chopped large (I like to use a red onion but you can use whatever kind you have)


  1. Following the instructions on the Grill Mates pack, marinate your thawed chicken tenders.  When you’re ready to assemble the kabobs, cut the tenders into large chunks using kitchen shears.
  2. Assemble the kabobs alternating between each of the ingredients on each skewer.
  3. Grill for about 15 minutes, or until chicken is no longer pink.

*If you love mangos but hate the time it takes to cut them, find yourself a mango splitter (I found mine at Bed, Bath & Beyond, but have seen them on Amazon)!  It looks similar to an apple slicer and removes the pit leaving two halves of the mango.  Watch this video for instruction on how to easily slice the mango into pieces.  No, that’s not me in the video, but she does show how to get the fruit from the skin once it’s been split.  After you score the fruit, I used a spoon to scoop it out instead of “plucking” it like they showed.

Grilling, Pork, Salads

Teriyaki Pork Salad

DSC_0448 copyI had intentions of cooking Teriyaki Pork for dinner this week but when I pulled up the recipe I decided to (ask The Man) grill the pork and make it all into a salad instead.  It was a gorgeous blend of colors, flavors and SO good I made it a second night with the leftover pork steaks!


  • 6 thick cut pork chops


  • 1/2 cup soy sauce
  • 2 tbsp honey
  • 2 tsp sesame oil
  • 1 tbsp garlic, chopped finely
  • 2 tsp ground ginger
  • juice of one navel orange


  • 10 oz bag Spring Salad mix
  • 1 cucumber, chopped
  • juice of one navel orange
  • sugar snap peas
  • tomatoes (I used one Roma per person)
  • 2 11 oz. cans Mandarin oranges
  • Italian blend cheeses, grated (or Mozzarella/Parmesan etc)

Combine all marinade ingredients in a large ziplock bag with pork. Marinate for at least an hour (longer for best results; up to 24 hours) and grill.

Layer salad and cucumbers on each plate then liberally drizzle juice from one of the oranges over salad and cucumbers.  Continue to layer the peas and tomatoes.  Add pork, mandarin oranges and sprinkle with cheeses.  I served this up with garlic toast and we all headed outdoors to enjoy dinner in the shade of our backyard!

Fish/Shellfish, Grilling

Cajun Grilled Salmon

DSC_9027 copyThe cold hard truth of this recipe is, I’ve never made salmon.  I mean, it’s fish, so what are the odds that it’d be appetizing to the kids, let alone myself.  BUT with all the healthy benefits I figured I’d better at least give it a try.  As usual, the easier the better is my mantra when it comes to cooking and this couldn’t have been more simple!  The salmon filets were individually wrapped in the freezer section and to thaw out I just placed them all in the sink full of hot water for a few minutes, cut open and had The Man toss them on the grill and season!  You can choose whether to grill or cook on the stovetop.



  • 5 (4 ounces) fillets salmon (or 1 filet per person)
  • salt
  • Cajun seasoning


  • 1/4 cup mayonnaise
  • 4 oz. plain yogurt
  • 1/8 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dried dill

Directions for Stovetop

Mix Sauce ingredients in a small bowl and set aside (don’t let the mayo sit out for long – the time it takes to fry up the filets is fine!)

  1. Heat oil over medium-high heat in large skillet.
  2. Arrange each filet, single layer, in skillet and season with salt and Cajun seasoning.
  3. Cook for 3-4 minutes then flip and season the other side.  Cook for another 3-4 minutes.
  4. While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with salmon.

Directions for Grill

  1. Place salmon on the grill, sprinkle with salt and Cajun seasoning
  2. Cook for 4 minutes on medium; flip and sprinkle the other side with seasoning and salt
  3. While the fish is grilling, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with salmon.

I served this with broccoli, cauliflower, and long grain & wild rice.

Beans, Grilling, Vegetarian

Black Bean Burgers

DSC_6487 copySource:  Allrecipes
Ovo-Lacto Vegetarian, not Vegan and certainly not Freegan is the theme here since these burgers contain eggs and cheese.  The eggs are meant to help the everything stick together.  However, if you want to go all Vegan, and since it’s recommended that you drain the peppers very well before mixing, you could just drain them a little less to retain some of the liquid to help meld everything together.
If you’re lucky enough to have a food processor, you’ll want to pull it out for this recipe and finely chop the bell pepper, onion, and garlic.  If not, a good old-fashioned sharp knife will do!


  • 2 (16 ounce) can black beans, drained and rinsed
  • 1 red bell pepper, finely diced & drained well of liquid
  • 1 small sweet onion, finely diced
  • 5 cloves garlic, minced
  • 2 eggs
  • 1 1/2  tablespoon chili powder
  • 1 tablespoon cumin
  • 1 1/2 cup seasoned croutons, crushed
  • cheese for topping (optional)


  1. If grilling, preheat an outdoor grill for medium heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork or potato masher until thick and pasty.  Add egg, chili powder, and cumin.  Mix well.
  3. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into patties.
  4. If grilling, place patties on foil, and grill about 8 minutes on each side, adding cheese the last few minutes to melt. If baking, place patties on baking sheet and bake about 10 minutes on each side.

Makes approximately eight, 5-inch burgers (I’m not any good at measurements, don’t hold me to that!)

Beef, Grilling, Vegetables

Beef Shish-Kabobs

DSC_6166 copy

  • 1 lb super trim stew beef
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1/4 onion, chopped
  • 1 20 oz. can pineapple slices, chopped
  • McCormick Montreal Steak Grill Mates packet
  • 1/4 cup water
  • 1/4 cup extra-virgin olive oil
  • 2 Tablespoons wine vinegar
  • large Ziploc bag

1 package kabob skewers

  1. Directions
    Begin soaking skewers in a sink or bowl full of water. 
  2. Combine Grill Mates packet with water, olive oil & vinegar in Ziploc bag.  Let marinate in the refrigerator for at least an hour.
  3. Alternate chopped vegetables with meat and pineapple on the skewer then barbeque till done.  YUM!
Chicken, Grilling, Pasta, Vegetables

Zesty Herb Chicken & Artichoke with Lemon

Zesty Herb Chicken & Artichoke with Lemon
Taken and adapted from For the Love of Cooking
10 chicken tenders
1 tbsp olive oil (for coating pan)
8 oz fresh mushrooms, sliced

14 oz can artichoke hearts, chopped
1 pint grape tomatoes
1 clove of garlic, minced
3 tbsp Mozzarella cheese
Juice of 1 lemon
1-2 tbsp butter
2 Tablespoons basil
Sea salt and fresh cracked pepper to taste

Cheese tortellini
‘McCormick Grill Mates Zesty Herb’ seasoning packet
3 Tablespoons olive oil
3 Tablespoons white vinegar
1/3 cup water

Place chicken into a large zip lock bag and add the 3 Tablespoons of olive oil, vinegar, water and McCormick Seasoning packet.  Mix well and let marinate in refrigerator for at least one hour (the longer the better). 
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add all the chicken and marinade.  Cook for 7-9 minutes until one side is golden brown.  Flip to other side and cook an additional 5 minutes or until chicken is cooked through.
Remove chicken from heat leaving the remaining marinade in the pan. 
Allow chicken to sit for 5 minutes to allow juices to reabsorb then cut with kitchen shears into bite size pieces.

Cook the cheese tortellini per instructions. While the pasta is cooking, add mushrooms to the hot skillet you cooked the chicken in.  Sauté for 3-4 minutes. Add the artichoke hearts, tomatoes and minced garlic to the pan then stir frequently for 60 seconds. Add the tortellini, chicken chunks, lemon juice, butter, Parmesan, basil and sea salt.  Serve immediately.
This was intended to serve my family of 5 with enough for leftover but it was SO GOOD, we ate the entire dish in one night!

Grilling, Marinades/Sauces, Pork

Teriyaki Pork Chops

Taken from For the Love of Cooking.  Thanks Pam!  This was GREAT!

Teriyaki Pork Chops

4-5 thick cut pork chops
1/2 cup soy sauce
2 tbsp honey
2 tsp sesame oil
3 green onion tops, diced
1 tbsp garlic, chopped finely
2 tsp ground ginger
Juice of one navel orange

Combine all ingredients in a large zip lock bag. Marinate for at least an hour (longer for best results, up to 24 hours).  I love to grill meat but since hubby was working and I hate our ailing grill, I opted to pan fry these. 

Preheat a large fry pan over medium-high heat.  When hot, decrease temperature to medium heat.  Add chops and a tablespoon of marinade over each chop.  Cover and let simmer for about 12 minutes each side (or until cooked through).  I let mine get dark and completely soak up the juices before removing to serve.

I served this with Spicy Cucumber Salad.

Beef, Grilling, Sandwiches/Wraps

Inside Out Hamburger

Inside Out Hamburger

I found the recipe HERE.

2 lbs. ground beef
Swiss cheese, sliced
1 pkg. pre-cooked bacon
Your choice of extra goodies – ketchup, mustard, lettuce, pickles, mayo, buns, etc.

Shape ground beef into extra thin, round patties. Cut swiss cheese squares into quarters. Also, cut bacon into 1-inch pieces. Place cheese and bacon pieces on the center of a hamburger patty. Place a second hamburger patty on top, cinching the edges all the way around to seal the burger…it will be a big burger! 🙂 Repeat with the rest of the ground beef.

Chicken, Grilling

Sticky Coconut Chicken

Sticky Coconut Chicken

Again, this masterpiece comes from My Kitchen Cafe. Can I just say that this was my finest dinner EVER? I can’t even get over how INSANELY delicious this was!!!!!!

Sticky Coconut Chicken

6-8 boneless, skinless chicken thighs (I used tenderloins)
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Place above ingredients in Ziploc bag and marinate for at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!