Fun in the Kitchen
Let’s talk about 2 ingredient marinades! I knew that would grab you! Grilled Honey Lemon Chicken Marinade one for the records! I love “quick and easy” just as much as you and I love sharing when I have a winner!!!
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Summer means that we have a lot of extra vegetables, and we are grilling them more than ever! Most people think of grilling meats, but grilled veggies like these Eggplant Bruschetta Bites are a treat on the Big Green Egg. If left to his own devices, Jason would scrap the oven and just grill.
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A lot of our blog is focused on grilling. We love that and hope you do as well. Logically, we know that not every meal can be made out on the grill (even though we want that) so here is Apricot Baked Chicken Recipe in a Cast Iron Skillet that might even taste better when cooked in the oven as opposed to the grill.
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So you are hosting a bbq or football game and want awesome tasting finger foods that no one else will be making or bringing? That will be the Beer Brats and Brussel Sprout Bites to the rescue!!! If you have read many of the previous blog posts, you should find some of our other finger foods like Grilled Beer Brats on the Big Green Egg and even our Bacon Wrapped Brussel Sprouts.
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Jason planted basil in containers on the deck and they are going bonkers this year. We have to either make a lot of basil related recipes or a big batch of pesto! This Grilled Basil Chicken recipe is super easy to make, even after a busy weekday!
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It’s summertime and Jason’s tomatoes are finally coming in! We combined the fresh-off-the-vine tomatoes with grilled eggplant and his favorite goat cheese to make a super easy and delicious Grilled Eggplant, Tomatoes and Goat Cheese Salad. I was so happy with this recipe that I sauteed more eggplant in my cast iron skillet later in the week to make this recipe again. It was equally amazing. The cherry tomatoes and goat cheese added amazing color and certainly complemented the grilled eggplant!
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This grilled teriyaki steak recipe is a fan favorite! It is the perfect recipe if you want something quick, easy and is a crowd pleaser! The homemade teriyaki sauce that is used for the marinade soaks nicely into the steak! The steak comes off the grill seared and juicy. Seriously, perfection on the grill is about to happen and you will be happy to tried it!
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So last week, we wrote about making the finger licking good Cherry Bourbon BBQ Sauce and this week we want to show you how to use it to make Cherry Chicken on the grill. If you didn’t already read it or made this super simple recipe, jump over there and make it fast before the cherries of the season run out. Just kidding! If it isn’t cherry season, grab some frozen ones and they will work out perfectly.
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The middle of the summer hits and I am on the lookout for cherries!! Growing up in the Pacific Northwest, they were plentiful and we used to sit on the porch with bowls of the fresh fruit! I am so excited this year as the price of cherries went down to $2.99/lb. How sad is that? I remember growing up when we picked them for FREE! Since the price was reasonable this year, we made our Cherry Bourbon BBQ Sauce and are excited to share it with you!!
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Learning how to grill the juiciest chicken breast doesn’t isn’t hard. You just have to know the tricks of the trade and apply them! They can be one of the hardest pieces of meat to consistently cook successfully but we are here to help you change that right now!
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Dizzy Pig IPA Dry Rub Smoked Chicken Wings are such a hit in our house! They combine several of the things we love in one little wing – Hot Smoking on the Grill, DizzyPig Seasonings and a brand new recipe that we will go into our grilling rotation! What could be better than that???
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Apricot Chicken Wings came about on accident. Quite a few years ago, we made a recipe that used apricot jam on shrimp and we loved it! It was a strange favorite of Jason’s! I couldn’t get over how much we enjoyed an apricot jam mixture on shrimp. I thought we’d try an apricot jam based recipe on chicken wings, and I am glad I did!
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Have you ever noticed that certain foods evoke a certain feeling? Think about it! Pizza! Ribs! Potato Salad! Steak! SMOKED CHICKEN WINGS! Maybe they are memories or maybe they are simply feelings you had as a kid when you ate the food at a picnic. Chicken Wings slathered in a juicy BBQ sauce makes me feel like football games, tailgate parties, BBQ out on the deck, sunshine, sprinklers, and freshly mowed grass. You get the point. It makes you wonder how chicken wings got known as being the party food!
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It’s July here and I’m sad to say that our rosemary is not happy! We planted one rosemary plant in an organic planting bed and one in a large pot on our deck. Maybe it is the excessive rain we have had this year, but they really haven’t grown much at all! Sadly, I had to buy more fresh rosemary than I care to this year – which is what I had to do for this delicious dish on Marinated Grilled Rosemary Chicken Recipe.
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One of my favorite recipes is our Rosemary Garlic Chicken recipe on a cast iron skillet that I hope you have already tried and loved as much as we do! If you haven’t made it, jump over there and make it quick! This will always go down as one of the best recipes we have ever made. Spence said it tastes like a high end restaurant.
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Back in the late 1990’s, Jason was still active duty Coast Guard and traveled a lot. He had a “hardship trip” to Alaska – please note my sarcasm! His dad decided to meet him up there and they went out on a fishing charter boat to catch halibut! Have you ever seen a halibut Fresh out of the ocean? That is one ugly fish!!!
They limited out pretty quickly and each of them pulled in fish over 100lbs. He said it was like hauling up a barn door. The had a fish processor meet them at the dock, and the freshly caught halibut was packaged up and sent back home.
I received an urgent call from Jason saying that I should to go to Sears and buy a deep freezer as he was shipping halibut back and we needed somewhere to store it. I still look at that freezer and think of packs and packs of halibut that arrived via FedEx!!
He also warned me not to look at the credit card statement that month! Yikes! But it was worth every penny.
When I think back about that story, I question why we didn’t get the freezer before he left? We knew he was going fishing but we didn’t prepare for it. It is one of my favorite memories!
That was hands-down the best halibut we have ever ate! There was so much of it that we struggled eating all of it before we transferred! Towards the end, we were eating halibut almost every day!
The marinade is extremely simple and uses ingredients that are most likely already in your kitchen. Add the marinade ingredients to a ziplock bag and add the small halibut steaks.
Plan ahead, as you’ll want the halibut to be cut small enough to fit on the cedar plank.
Set the grill for direct heat at 350 degrees. You really don’t want the grill to get too hot as you may actually burn the cedar plank. A bit of char on it is ok, but you don’t want it to catch fire. ***Don’t ask me how I know this.***
Place the halibut on the soaked cedar plank and add the freshly sliced lemon and Rosemary sprig on top.
Grill the halibut for approximately 20 minutes or until it is fully cooked.
It is best to have the internal temperature of the halibut reach 145 degrees. The meat will turn a nice opaque white color and will flake apart easily.
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