Chili Jax Sandwiches

I feel like I haven’t blogged for a long time.  The kids have started their fall sports and we have been busy almost every day of the week with that and then the weekends are the weekends.

My friend from work, Heidi, gave me another great chicken dinner to make.  This was pretty good.

Here’s what  used to coat the  4 boneless skinless chicken breast:

1 cup of brown sugar

1tbs chili powder

1tbs garlic powder

1tb onion powder

1tsp cumin

Mix all ingredients in a medium sized bowl.  Coat each chicken breast with the brown sugar mix and grill for 15 minutes.  After chicken is almost done place a piece of Pepper Jack Cheese on top of the breast until melted .

My family is not a fan of any fancy dinner rolls or buns.  I would have loved to use an onion roll for this.  I added some onion an pickles.  Heidi has been coming up with some pretty good recipes for me!! The brown sugar on the chicken with the spice from the chili powder and the cheese – great combo!!

Here in MN we have some warm weather in the  next few days.  Good to get a this in while it’s still warm enough to get your grill on!

Patricia – Two Girls Cooking

Source

Heidi DeJong – Friend

Grilled Asian Pork Chops & Peaches

The heat has slipped away for a bit  here in MN (dare I say that).  Enough for me to step out on the deck and fire up the grill.  Not complaining..Love summer.  Love to grill even more.  Haven’t had pork chops in a while…..I saw this post from $5 dinners online with the pork and peaches and had to try this.  Since the Asian Chicken  was pretty good last week, I thought I’d give it a try on the port as well.  And I’ll be honest, I’ve never had grilled peaches before so I was excited to see how the two of them would pair together.

The asian sauce was just as good on the pork as it was on the chicken.  Top the peaches on the pork and the sweetness gave it the best flavor.  Soft and tender.

INGREDIENTS:

1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons honey (I did not have honey and I used Maple Syrup)
1-2 teaspoons Sriracha (or other hot sauce)- (I used Franks Hot sauce)
3 slices fresh ginger root
2 cloves garlic, crushed

6 boneless pork chops (fat trimmed off)

Directions

  • Season the pork chops with garlic powder, onion powder and salt and pepper. Dredge each piece of pork through the Asian Sauce  Grill the pork chops for 5 to 6 minutes on each side, or until no longer pink in the middle. Grilling time will vary depending on heat of the grill and thickness of the chop.
  • Halve the peaches and lay them flesh side down on the grill…ideally over indirect heat.

I’d make the peaches alone on the grill for a snack or add it to some vanilla ice cream!  Next time I may sprinkle some cinnamon to the peaches!   Top the pork and peaches over some rice and we had a great grilled dinner.

Patricia – Two Girls Cooking 😉

Source

5 Dollar Dinners

Asian Chicken

It’s been so hot almost every single day for who knows how long.  As I’ve said, some love the heat, some don’t.  I don’t mind being hot, but I do not like to sweat when I walk out on the deck to grill.  But last night we got some rain which cooled the heat dow to the high 80s today!  Woo hoo, time to grill some chicken.

I got this recipe from My Baking Addiction earlier this past weekend for my meal this week.  This recipe was kebabs but I only had the wooden sticks and I’ve had bad luck with getting the meat off the stick without getting splinters left on me or the chicken.  So I just made the same recipe, changed a couple of things and grilled it!

Great flavor.  Super tender.  One of my favorite scents is fresh ginger root.  Love it.

I would have loved to have had this with some potatoes and some purple onions! Hmmmm, that would be a good salad combo!!

INGREDIENTS:

1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons honey (I did not have honey and I used Maple Syrup)
1-2 teaspoons Sriracha (or other hot sauce)- (I used Franks Hot sauce)
3 slices fresh ginger root
2 cloves garlic, crushed

4 boneless, skinless chicken breasts

DIRECTIONS:

1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, Sriracha, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watch closely so it doesn’t boil. Set aside.

2.  Dip each chicken breast into the marinade and set in the fridge for 3 hours.  If you don’t have 3 hours, just prepare and soak as long as you can.  I didn’t have 3 hours but the flavor was still pretty good.

3. Prepare barbecue (medium-high heat). Grill Asian Chicken breasts until chicken is just cooked through, turning occasionally, about 9-12 minutes.

Served this with a side of rice and some corn on the cob. Quick and easy summer grilled dinner.

Have a great week.

Patricia – Two Girls Cooking 🙂

Sticky BBQ Ribs

We haven’t had ribs in our house for a very long time.  I love to grill them in the summer time, but the truth is they are expensive!  I usually have to buy two packs.  But I took my luck and got one pack.  Since a little one was under the weather today, he chose not to eat them!  More for us!  He had a sandwich!

Ingredients

  • BBQ Sauce
    1 small red onion, chopped
    1 tbsp olive oil
    1 garlic clove, crushed
    1/2 cup tomato ketchup
    1/3 cup fresh orange juice
    1/4 cup clear honey
    1 tbsp dark soy sauce
    2 tsp Worcestershire sauce

    2 3/4 pounds Saint Louis-style spareribs, cut into individual ribs
    salt and freshly ground black pepper, to season.   (I just bought a pack of spareribs  No specific brand name).

Directions

  1. Pre-heat the oven to 325 F. In a frying pan, sauté the onion in the oil for 5 minutes or until soft. Add the garlic and cook for 1 minute, then add the remaining sauce ingredients, bring up to a simmer and cook for 1 minute. Allow to cool slightly then whiz together in a blender.
  2. I used my slow cooker for this. Any time I use my cooker for meat, it turns out nice and tender.  I did cook it on high for 2 1/2 hours.  I then put in the oven for 30 minutes at 350 degrees to get the sauce cooked through more. After putting the ribs in the slow cooker, pour the sauce one the ribs and make sure all pieces are covered.
  3. Alternatively you can broil or BBQ the ribs — season and cook in the broiler or over coals for 10 minutes on each side. Brush the ribs with some of the sauce then turn and broil or grill for 5 minutes. Repeat 3 to 4 times until the ribs are cooked through, with a sticky coating.

Very glad I decided to use the slow cooker.  The meat was so tender.  Putting it in the oven to cook the sauce a bit more was a good choice.  The sauce had a great flavor to it.  (I doubled the sauce recipe because I wanted to make sure each piece was covered).

We ate this along some corn on the cob that was nice and crispy.

Awesome summer meal in mid May.

Have a great rest weekend.  Looking for a new way to cook ribs?  This is the way.

Patricia – Two Girls Cooking

Source:

Disney Family.com

 

 

Grilled Chicken Salad

I love salads.  I sometimes eat them daily.  But today I decided to grill some chicken and have it for dinner.  Craig has said he’s been trying to eat better (yes, I really said that) and has been eating salads with chicken for lunch.  So I decided to make it for dinner.

Might I say that this is the first time in almost 6 years that I’ve heard him say that he’s even eaten a salad.  I make them for dinner for the kids and I at times as a side salad and always ask him, and he always says no.

But tonight I fired up the grill, put 4 Lemon Chicken breast (after removing the fat) on the grill and cut them up and put it with our salads!!

The protein along with the greens filled us all up.  I am so happy to hear that he’ll eat this.  We can now ALL enjoy a healthy meal together!  Yay.  This is not a special or fancy dinner.  I felt the need to share that one of the picky people eaters has changed a bit in his ways.

3 heads of Romain lettuce (rinsed and cut up)

green olives

fat free mozzarella cheese

sliced onion (for my salad only)

sliced egg whites

Tortilla strips

4 Lemon Pepper Chicken cooked on the grill

Your choice of salad dressing.

Put the lettuce in the bowl and mix with all of your favorite salad toppings.

Enjoy the rest of the week.  In the next couple of days I’ll have a couple of Easter treats to share!!

Patricia – Two Girls Cooking

Quick Chicken Cordon Bleu (done on the grill)

Another beautiful day here in MN as we come to a near end of March.  The grass has turned green (much sooner than it did last year), the flowers are starting to bloom, and leaves are starting to bud on the trees.  What does that mean?  The window are opened up, the kids can play outside, the birds are chirping away (though not a fan of being woken up in the morning by them) and yes, bring on the grill!!!!!

Time to be inventive with cooking outside again!  I love it.  I love it!!!!!

When I planned this weeks dinner I had no intention of grilling this.  It didn’t call for being put on the grill, but I couldn’t bring myself to turning on the oven when it’s so nice outside.

Turn on the grill, foiled up a pan and got my dinner going!!!

Ingredients:

4 pieces boneless, skinless chicken breasts (fat removed)

1/2 tsp ground pepper (I rarely measure this) – garlic salt

4 pieces Swiss Cheese slices (reduced fat)

2 tbs reduced fat cream cheese

1/2 cup Italian flavored Bread Crumbs

1 tbs fresh chopped parsley (or thyme – my least favorite herb)

4 tbs extra virgin olive oil

1/4 cup chopped ham (left overs from the other nights dinner!!)

Directions:

1.  Preheat Grill to 400 degrees

2.  Sprinkle chicken with garlic salt and pepper.  In a bowl combine the bread crumbs, parsley and 2 tsp oil and mix well.

3.  In a large skillet add the remaining extra virgin olive oil and turn on to med-high heat.

 

Cook the chicken until browned on both sides, about 2 minutes per side.  Move the chicken to the baking sheet (sprayed with cooking spray) and spread cream cheese over the top of each piece of chicken, add the Swiss Cheese and top with the bread crumb mixture.  Sprinkle the chopped ham over the top and bring it on out to the grill.

4.  Bake chicken until it’s no longer pink on the inside (which I never check because I don’t want to lose the juice inside) or it reaches a temperature of 165 degrees.

This chicken was so tender and full of flavor.  It was just as the title says….Quick!  There are so many different ways to make chicken and to make it with great flavor.  We eat chicken at least a couple times per week but it’s never the same way.

Happy Spring (It’s actually summer here in MN!!!)

Have a great weekend.

Patricia – Two Girls Cooking

This was really good 😉

Source:

iVillage

Pork Chops w/Mustard Sauce

Pork Chops w/Mustard Sauce

I’ve been posting quite a few new recipes that I’ve gotten from this cookbook.  Its’s not only just to get my cholesterol levels down, but to help my family eat better as well.  How can I set a good example to the kids by telling them certain foods aren’t good for them, if I’m not showing them how to make them and eat them myself?

I’ve only done a repeat so far once or twice from this book.  There are that many good recipes in it.  I highly recommend you getting it if you’re trying to either lower your cholesterol or just plain eat better.    Here’s a link on Amazon so you can see for yourself: http://www.amazon.com/Everything-Low-Cholesterol-Cookbook-delicious-low-carb/dp/1598694014.  The first chapter of the book even describes what cholesterol is, how it affects you, when it’s too high, risk factors, etc.

I use this app on my iPhone called MyFitnessPal.  If you’re not sure what this app is, you log your daily food intake, your workouts, track your weight progress…And the best part is you can have your friends follow you and be a support system for you!  On the daily portion of the app, it shows you how much fat, carbs, potassium, sugars, etc. your intake is.  I look at this daily to make sure that I’m staying within the range I need to be.  I’m not so much worried about the caloric intake as I am the fat and sugars.

Yesterday when I looked at the sugar intake I was shocked to see I had already gone over my limit by lunch time.  I had eaten a bowl of cereal (fiber cereal too) and for lunch I had a salad with onions and green olives with ranch dressing and low fat cheese.  I had an apple and some grapes.  So I look at the content of the grapes…A bowl of grapes have 24.8 grams of sugar.  I search online to see if natural sugars affect your triglycerides and sure enough they do.  So each day I’ve been wondering how I’m exceeding the sugar limit to find out it’s from the fruits that I thought were supposed to be good for me!  What’s a sugar addict supposed to do?!

Back to my pork chop dinner!  Since the weather is getting colder, and the snow is right around the corner (literally), I took the opportunity to make this recipe because I got to use the grill.  Not that you can’t grill in the winter, I just choose not to!

Here’s a note from the cookbook:  Spreading the meat with yogurt and mustard mixture before grilling helps keep the meat moist and tender and adds great flavor.

And I’m telling you it really does.  Some of my family are not a huge mustard fan, so I used a bit less than suggested so it wasn’t too much for them.  But I love this one.  I’m sure it would be just as good baked in the oven as well.

Here’s what you need:

2tbs Dijon Mustard, divided

2tbs plain yogurt (I used fat free with less sugar content)

1/8tsp pepper (or as much as you like – pepper is one of my favorites after garlic)

4- 3 ounce bone in pork chops (I used the boneless and cut the fat)

2tbs olive oil (I used light extra virgin olive oil)

1 onion, chopped (I used half onion because the family isn’t a fan)

1tbs flour

1 cup low-sodium chicken broth (I used store bought)

1/4 cup dry white wine (I substituted with more chicken broth)

Here’s what you do:

1.  Prepare and preheat grill.  In a small bowl, combine 1tbs mustard, yogurt and pepper and mix well.  Spread mixture on both sides of pork chops; set aside for 15 minutes.

2.  In a small saucepan, heat olive oil over medium heat.  Add onion; cook and stir until tender, about 5 minutes.  Add flour; cook and stir until combined and bubbly.  Add broth, wine and remaining 1tbs mustard; bring to a boil, stirring with a wire whisk, until sauce is slightly thickened.

3.  Grill the chops for 4-6 minutes on each side; turning only once, until pork is just slightly pink in the center.  Serve with sauce.  I added some parsley to the top of the meat and sauce.

I put some potatoes in the microwave and cooked them until almost soft.  I cut them into bite size chunks and put in a large skillet with the olive oil until they were nice and crisp.

Pan fried potatoes

This was another great meal.  Caleb even ate the mustard sauce (and it had onions!  Of course he didn’t know that).  This was really good.

Have a great week.  Enjoy your food and know that eating healthy doesn’t always have to be “boring”.

Patricia – Two Girls Cooking