Italian Grilled Chicken

4 tablespoons soy sauce

2 tablespoons peanut butter

1 tablespoon molasses or 1 tablespoon honey

2 teaspoons seasoned rice vinegar

1 garlic clove, finely minced

2 teaspoons sesame seed oil

1 teaspoon Chinese hot sauce (more or less to taste)

1/8 teaspoon black pepper

¼ cup of Italian dressing

Marinate for 30 mins before cooking or throw in the freezer.  Grill for 7-8 mins on each side until fully cooked.  Goes well in a salad.

By Jonis Parr

Ribs

Baby back pork ribs 

Seasoning Rub

1.       Preheat oven to 350°. Combine all ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap rack individually and cooking pan.

2.       Bake ribs until very tender but not falling apart, about 2 hours for baby backs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices (if you choose to use with the bbq sauce or discard the extra juice. 

3.       Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.

4.       Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

5.       ENJOY!!

By Shauna Harris

Spice Rubbed Pork Chops

4 boneless pork chops
1 tsp ground cumin
1/2 tsp all spice
1 tsp pepper
1 1/2 tsp salt

Sauce:
2 tbsp butter
1 shallot minced
1 tbsp flour
1/2 C pomegranate juice
1/4 C beef stock
1 tbsp red wine vinegar
1 tbsp raspberry preserves


Heat Grill on medium and brush with olive oil. Whisk together salt, pepper, all spice and cumin and rub onto pork chops.  Grill Pork Chops for 7 minutes a side. In a small saucepan melt butter and sautee shallot until tender. Add flour and stir into a paste. Add pomegranate juice, beef stock, red wine vinegar and preserves. Bring to a simmer for 5 minutes or until sauce is thick.

By Elizabeth Dalrymple

Marinated Flank Steak

1/4 C honey
1/2 C soy sauce
1/4 C oil (vegetable, olive, canola)
1/4 C teriyaki Sauce
4 cloves garlic, minced
1 tsp ginger, minced
1 lb flank steak

Combine all ingredients in a freezable ziploc bag. Massage marinade into meat. Freeze. Defrost and grill for 12-14 min depending on desired doneness. To use marinade as a sauce, bring to a boil on the stove top, reduce heat and let simmer for 5 minutes.


By Jami Ray

Honey-Soy Chicken Drumsticks

8 chicken drumsticks
3 tbsp of honey
5 tbsp of soy sauce
4 cloves of garlic, minced
1 tbsp ginger, minced
1 tsp sesame seeds, for garnish
2 scallions, chopped, for garnish
1 tbsp fresh cilantro, chopped for garnish

Combine the honey, soy sauce, garlic, and ginger together in a large zip lock bag. Add the chicken drumsticks to the bag and seal. Place into the refrigerator for at least 4 hours. Bake 

Grill or preheat oven to 425 degrees. Line a baking sheet with tinfoil then coat with cooking spray.

Lay chicken on the baking sheet. Bake for 35 minutes, or until a cooked through. Brush the remaining marinade over the chicken every 10 minutes.

Sprinkle some fresh cilantro, sesame seeds, and green onions on top and serve with Garlic Rice with Green Onions and Cilantro.

By Adrea Sosville

Lemon Basil Grilled Pork Chops

4 thick-cut, boneless pork loin chops

2  tablespoons olive oil

1  cup fresh basil leaves, mince

3 tablespoons minced garlic

4 tablespoons lemon juice

1 teaspoon sea salt

3/4 teaspoon pepper

 Add olive oil, basil, garlic, lemon juice, salt and pepper to a bowl and mix well. Spread both sides of the pork chops with the mixture and let the chops set for about 20 minutes. Grill chops over direct heat for about 5-6 minutes per side or until the internal temperature reaches at least 145 degrees.  Let rest for 5 minutes before serving.

By Tanya Davis

Coconut Lime Chicken

1/3 C coconut milk
2 tbsp fresh lime juice
2 tbsp brown sugar
3/4 tsp ground ginger
3/4 tsp garlic powder
1 tsp basil
1/2 tsp salt
1 tsp ground pepper
4 lbs chicken breasts or thighs

Combine all ingredients in a freezer bag. Let marinade for 2 hours minimum. Grill or bake at 450 for 30 min.

To Freeze:
Combine all ingredients in a freezer bag. Freeze. Defrost completely and grill or bake at 450 for 30 min.

By Alyssa Koske

Grilled Citrus Chicken

4 chicken breasts

1/2 cup orange juice

1/2 cup of lemon juice

1-2 teaspoons of ground ginger

1 tablespoon soy sauce

3 cloves of garlic, minced

a few drops of Tapatio

Combine ingredients in ziploc bag. Toss and knead into the meat. Flatten down so there is little to no air. Let marinade for 2+ hours. Grill (preferred) or cook at 350 degrees for 35-40 minutes

To Freeze:

Combine ingredients in ziploc bag. Toss and knead into the meat. Flatten down so there is little to no air. Freeze. Defrost completely and grill (preferred) or cook at 350 degrees for 35-40 minutes.

By Amanda Browne

Bacon Wrapped Turkey Burgers

1 lb ground turkey
1/2 C teriyaki sauce
8 strips of thick cut bacon
4 pineapple wedges

1. Combine turkey and teriyaki sauce and set aside
2. On a cookie sheet, make 4 X's with your bacon
3. Divide the ground turkey into 4 burgers and place in the middle of the bacon X
4. Place a pineapple wedge on the center of the burger
5. Wrap bacon around the top like a package
6. Grill for 10-15 minutes a side or until juices run clear

by Alyssa Koske

Grilled Shrimp Tacos

36 Shrimp, peeled and deveined

12 corn tortillas

Shrimp Seasoning:

¼ cup Old Bay Seasoning or Cajun Seasoning

1 TBLS chili powder

1 TBLS Celery Salt

Cilantro Cream Sauce

8 oz Sour Cream

4 oz Lime Juice

Handful Cilantro – chopped

4 oz Mayo

2 oz Honey or Agave Syrup

Charred Jalapeno Lime Slaw

½ head cabbage, thinly sliced

½ cup sugar

1 cup  corn (fresh or defrosted from frozen)

½ cup lime juice

2 TBLS Cilantro

3 Jalapenos, grilled or roasted, sliced with or w/o seeds

2 oz Leinenkugel’s Summer Shandy

1.       Mix the Old Bay, chili powder, celery salt in a large metal bowl. Toss in the shrimp (tails removed if you want) , coat well and refridgerate

2.       To make the cilantro cream, mix sour cream, lime juice, chopped cilantro, mayo and honey with a whisk, put in small bowl and refrigerate

3.       For the slaw, mix cabbage, sugar, tomatoes, corn, lime juice, cilantro, jalapenos and summer Shandy beer in a small bowl and marinate (day in advance if you want or just 30 minutes or so)

4.       Evenly cook shrimp on a hot grill for about 3 to 5 minutes – or saute on the stove

5.       Quickly grill the tortillas to soften them

6.       Put the slaw and shrimp in the tortillas and drizzle with Cilantro Cream Sauce

7.       Enjoy!

by Tanya Davis

Greek Chicken

4 tbsp minced garlic

3 tbsp lemon juice

2 tbsp red wine vinegar

2 tbsp olive oil

3 tbsp plain greek yogurt

1 tbsp dried organo

4 chicken breasts

1. Combine everything but the chicken in a ziploc bag and seal

2. Shake well to mix then add chicken

3. Let marinade for at least 1 hour, but ideally overnight

4. Grill 20 min or until juices run clear

5. Enjoy on its own or in pita bread

To Freeze: 

1. Follow steps 1-2, then freeze

2. Let defrost completely

3. Grill 20 min or until juices run clear

4. Enjoy on its own or in pita bread

by Alyssa Koske

Honey Garlic Wings

3 lbs chicken wings, separated
1/3 cup Honey
1⁄4 cup Lemon Juice
1⁄4 cup water
2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce
2 Tbsp Apple Cider Vinegar
2 tsp Garlic Powder
3⁄4 tsp Ground Ginger

1. Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat. Turn heat down to low once it starts to simmer and let simmer for 5 minutes. Remove from heat and let cool
2. Pour marinade over chicken wings (I like to do this in a large ziplock bag but you could do this in a bowl or baking dish too). Let marinade in the refrigerator for at least 2 hours (the more the better).
3. Barbecue chicken wings until cooked, turning once (something like 20 minutes total, depending on how hot your barbecue is). Alternatively, place in a greased baking dish (or line with foil) and bake at 400F for 1 hour, turning once. Enjoy!

by Shauna Harris

Moist Turkey Burgers

2lbs ground turkey

½ cup shredded carrots

½ red onion shredded

1tbsp minced garlic

2 tsp seasoning salt

½ bread crumbs (increase breadcrumbs for more structure if you like)

½ cup BBQ sauce

1-2 tsp hot sauce

2 eggs

1. Mix together all ingredients

2. Shape patties to preferred size

3. Refrigerate for at least 30 min or freeze before cooking 

4. Do not cook on outdoor grill unless on foil. ENJOY!

Cilantro Lime Shrimp

Ingredients:

24` Jumbo Shrimp, peeled and deveined, tails on
1 1⁄2 Bunches Fresh Cilantro
2 Limes, juiced
6 Cloves Garlic
6 tbsp Olive Oil Salt & Pepper – to taste
2-3 tbsp Sliced Almonds
1/2 tbcp Red Pepper Flakes


1. In a food processor combine all ingredients until processed to your preferred consistency.
2. If you are making ahead of time, place in bowl and drizzle olive oil to coat the top, this keeps the air from getting to the cilantro. Cover with plastic wrap and refrigerate until ready to use.
3. Soak Wooden Skewers in water for 20 minutes to avoid burning on the grill.
4. For the shrimp, coat in pesto and skewer onto wooden skewers, cook on grill at high heat just a few minutes per side. You can also cook them in a sauté pan or on a grill pan (no skewers needed).
5. Save some pesto to mix into cooked rice. Top shrimp on rice, salad or eat as an appetizer.

Sweet & Sour Meatball Skewers

15 meatballs (from Costco)

1/2 green bell pepper

1/4 red bell pepper

1/4 yellow bell pepper

1/2 onion

1/4 can pineapple chunks

1/2 bottle sweet & sour sauce 

5 skewers

1. Cut peppers and onions into large chunks
2. On skewers, alternate meatballs, peppers, onions, and pineapple
3. Coat with sweet and sour sauce
4. Grill or broil until all sides are lightly caramelized
5. Serve with additional sauce, if desired.

Freezing Directions:

1. When threading skewers, place the last chunk on the sharp tip of the skewer so it doesn’t poke through the freezer bag
2. Place kabobs in freezer bag(s)
3. Pour sweet and sour sauce over all and gently shake to coat. Seal, label, and freeze
4. To serve: thaw in fridge. Remove from sauce and cook as indicated above.

The recipe was modified from http://onceamonthmeals.com/sweet-and-sour-meatball-skewers/. 

by Michelle Doherty

Hobo Foil Dinner

Recipe per individual foil meal.

1/4 lb beef
1 cup potatoes, chopped
1/2 cup chopped carrots
1/2 cup chopped onions
4 dashes of Worcestershire sauce
Salt and pepper

Garnish with cheese and sauce such as BBQ or ketchup.

1. Spray a square of foil with nonstick cooking spray. 
2. Put meat in middle, dash with salt and pepper, Worcestershire sauce and surround with vegetables
3. Tightly fold the foil around the ingredients. 
4. Put on BBQ or campfire for 25-30 minutes.

Tips: definitely pair with a side, the meals seem on the smaller side for those that like a hearty meal.

By Amanda Browne