Grilled Chile-Lime Chicken
Grilled Texas Turkey Burgers
Pizza Burgers
4 Bs Grilled Chops
Grilled Asian Chicken Drumsticks
Grilled Texas Turkey Burgers
Grilled Texas Turkey Burgers
from: Bettycrocker.com
2 pounds ground turkey or chicken
1 cup barbecue sauce
2 cans (4.5 ounces) Old El Paso® chopped green chiles, drained
6 slices (1 ounce each) Monterey Jack cheese with jalapeño peppers
6 hamburger buns, split
Combine all ingredients except the cheese. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag. Place the cheese slices in a separate freezer bag and place in with the patties.
Serving day:
Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.
from: Bettycrocker.com
2 pounds ground turkey or chicken
1 cup barbecue sauce
2 cans (4.5 ounces) Old El Paso® chopped green chiles, drained
6 slices (1 ounce each) Monterey Jack cheese with jalapeño peppers
6 hamburger buns, split
Combine all ingredients except the cheese. Form into patties about ½ inch thick and place on wax paper. Flash freeze then place in freezer bag. Place the cheese slices in a separate freezer bag and place in with the patties.
Serving day:
Grill patties over medium coals for 6-7 minutes per side or until no longer pink in center.
Grilled Asian Chicken Drumsticks
Grilled Asian Chicken Drumsticks
from: Bettycrocker.com
2 tablespoons soy sauce
1 tablespoon olive or vegetable oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
8 chicken drumsticks (about 1 1/2 lb
Assembly Directions:
Combine all marinade ingredients. Place the drumsticks in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
from: Bettycrocker.com
2 tablespoons soy sauce
1 tablespoon olive or vegetable oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
8 chicken drumsticks (about 1 1/2 lb
Assembly Directions:
Combine all marinade ingredients. Place the drumsticks in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
Grilled Chile-Lime Chicken
Grilled Chile-Lime Chicken
from: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4-6 boneless skinless chicken breasts (1 1/4 lb)
Assembly Directions:
Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
from: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4-6 boneless skinless chicken breasts (1 1/4 lb)
Assembly Directions:
Combine all marinade ingredients. Place 6 chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
4 Bs Grilled Chops
Fix Freeze Feast
3 lbs pork chops
3/4 cup pale ale (or other light beer)
¼ cup ketchup
2 Tbsp. packed brown sugar
2 Tbsp. balsamic vinegar
2 Tbsp. Dijon mustard
1 tsp minced garlic
¼ tsp black pepper
Rinse and trim chops as desired. Whisk together beer, ketchup, brown sugar, vinegar and mustard. Pour marinade evenly over the chops in a freezer bag.
Into each bag measure 1 tsp. garlic and ¼ tsp. pepper.
Seal, label and freeze flat.
To cook one entrée:
Completely thaw one entrée in the refrigerator.
Prepare a medium-low fire in a gas or charcoal grill.
Cook chops until 160 degrees.
3 lbs pork chops
3/4 cup pale ale (or other light beer)
¼ cup ketchup
2 Tbsp. packed brown sugar
2 Tbsp. balsamic vinegar
2 Tbsp. Dijon mustard
1 tsp minced garlic
¼ tsp black pepper
Rinse and trim chops as desired. Whisk together beer, ketchup, brown sugar, vinegar and mustard. Pour marinade evenly over the chops in a freezer bag.
Into each bag measure 1 tsp. garlic and ¼ tsp. pepper.
Seal, label and freeze flat.
To cook one entrée:
Completely thaw one entrée in the refrigerator.
Prepare a medium-low fire in a gas or charcoal grill.
Cook chops until 160 degrees.
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