Chicken 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)
- 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.
- Assemble the kabobs alternating between each of the ingredients on each skewer.
- 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.
I 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!
- 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!
The 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)
- 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!)
- Heat oil over medium-high heat in large skillet.
- Arrange each filet, single layer, in skillet and season with salt and Cajun seasoning.
- Cook for 3-4 minutes then flip and season the other side. Cook for another 3-4 minutes.
- 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
- Place salmon on the grill, sprinkle with salt and Cajun seasoning
- Cook for 4 minutes on medium; flip and sprinkle the other side with seasoning and salt
- 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.
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)
- 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.
- 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.
- Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into patties.
- 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!)
This recipe was given to me by Jenny, another friend I’ve made here in Texas!
2 lbs chicken
1 1/2 teaspoons curry
1/2 tsp salt
1 Tablespoon sugar
1/2 cup coconut milk
1 teaspoons seasoned rice wine vinegar
1/4 cup yellow onion, finely chopped
1/2 cup crunchy peanut butter
2 Tablespoons soy sauce
1/2 cup coconut milk
2 Tablespoons sweet chili sauce
1. Put chicken in large glass or metal bowl.
2. Combine curry,and sugar in small bowl. Add to chicken and marinate at room temp for 5 minutes.
3. Add 1/2 cup coconut milk and rice wine vinegar to mix and marinate at room temp for 1 hour.
4. Grill while sprinkling with coconut milk until done.
Quick Satay Sauce
1. Cook onion in 1 tbsp oil until softened.
2. Stir in peanut butter, soy sauce, 1/2 cup coconut milk, and sweet chili sauce.
3. Cook gently until smooth and heated through.
Because my kids are nuts for couscous, it’s our staple of choice with chicken!
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
‘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!
Taken from For the Love of Cooking. Thanks Pam! This was GREAT!
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.
2 TBS. oil
1/2 c. soy
1 tsp. sugar
1/3 c. onion (chopped or dried)
1 clove garlic minced
Chicken breast or pieces
1 can pineapple rings
Fixin’s for burgers
Combine marinade and chicken in a zip lock and refrigerate for a couple of hours.
Grill Chicken and place on top of the burger on top of the bun with melted cheese and pineapple slices.