Home About Contact Advertise Services Sitemap
Hello, Sign into Your Account
Kapp
Enter a region:
June Recipes

AWESOME 

MARINADE FOR CHICKEN

1/2 Cup Extra Virgin Olive Oil

1/2 Cup Balsamic Vinegar (or other vinegar)

1/4 Cup Soy Sauce

1/4 Cup Worcestershire Sauce

1/8 Cup Lemon Juice

3/4 Cup Brown Sugar

2    tsp. Dried Rosemary

2    Tbsp. Dijon or Spicy Brown Mustard 

2    tsp. Salt

1    tsp. Ground Black Pepper

2    tsp. Garlic Powder

6    Chicken Breasts (3.5 lbs. of chicken)

Combine all ingredients except for the chicken, in a large Pyrex measuring cup or mixing bowl and whisk together. Remove 1/2 cup of marinade for basting the chicken later.

Place the chicken in a large zip-lock bag and pour the marinade over the top. Close the bag securely. Squish it around to coat all the chicken all over. Marinate for at least 4 hours and up to 24 hours.

To Grill: Preheat grill to medium-high heat and lightly oil the grates. Remove chicken from the marinade, let the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through. Baste chicken occasionally with the reserved marinade. Remove the chicken from the grill and tent with foil. Let the chicken rest for at least 5 minutes before serving.

Optional: Bring reserved marinade up to a boil, let simmer until slightly reduced. It makes a wonderful sauce to go on top of the chicken.

Serves 6.


LEMON PEPPER MARINADE

FOR CHICKEN

1    Tbsp. Lemon Zest

3    Tbsp. Lemon Juice (fresh squeezed)

2    Cloves Garlic (minced)

1    Tbsp. Black Peppercorns (crushed)

1/2 tsp. Salt

2    Tbsp. Olive Oil

2    Chicken Breasts

Combine all ingredients except for the chicken, in a large measuring cup and whisk together. 

Place the chicken in a large zip-lock bag and pour the marinade over the top. Close the bag securely, removing as much air as possible.  Squish it all around to coat the chicken completely. Marinate at least 30 minutes or up to overnight. Grill as desired. 

Serves 2.


EASY BEEF KABOBS 

1 1/2 lbs. Top Sirloin

2       Green Peppers

1       Red Onion

1/2    Fresh Pineapple

Wooden or Metal Skewers

Marinade:

2   Tbsp. Worcestershire Sauce

2   Tbsp. Soy Sauce

2   Tbsp. Water

1   tsp. Garlic Powder

If using wooden skewers, pre-soak in water for 30 minutes.

Trim beef of any fat and cut into roughly 1 inch cubes.

Mix the marinade. Pour the marinade over the beef cubes and mix well. Cover and refrigerate until needed, 30 minutes or up to 4 hours.

Clean and cut onions and peppers into 1 inch pieces, cut pineapple into 1 inch chunks. Clean and oil the grill and preheat on high. Prepare kabobs by alternating beef, peppers, onions, and pineapple on the skewers. Brush lightly with oil. Grill directly over high heat with the grill lid closed until there is mild charring on pineapple and veggies. Grill, turning, until the beef is at the stage you like. About 8 to 10 minutes. 

Makes 4 servings.


PINA COLADA FRUIT DIP

1    Pkg. (8 oz.) Cream Cheese (softened)

1    Jar (7 oz.) Marshmallow Creme

1    Can (8 oz. ) Crushed Pineapple (drained)  

1/2 Cup Sweetened Shredded Coconut

Assorted Fresh Fruits such as 
Pineapple, Strawberries, Grapes, Kiwi, Apples, Mandarin Oranges, Bananas etc... 
or cubed Pound Cake

In a small bowl, beat the cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Wash and dry the fruit. Peel and seed what is needed. Cut or slice any larger fruits into bite size pieces. Arrange fruits in colorful patterns on a serving tray. If serving with pound cake, cut it into bite size cubes and arrange nicely for serving. Yields 2 1/2 cups of dip. 

Enough for around 10 serving.


PHENOMENAL

BBQ CHICKEN KOBOBS

10 - 12 Wooden Skewers 

3   or 4 Chicken Breasts (about 2 1/2 lbs. total)

2   tsp. Salt

4   Strips Bacon (raw)

2   tsp. Paprika

3   tsp. Smoked Paprika

5   tsp. Sugar

1   Cup Sweet Baby Rays BBQ Sauce

Soak the wooden skewers in water for an hour or so. Cut the boneless, skinless chicken breasts into 2 inch chunks. Place them in a medium size mixing bowl and sprinkle 2 tsp. salt over them. Toss to coat all the chicken. Cover with plastic wrap and refrigerate for 30 to 60 minutes. This will tenderize and add flavor to the meat.

Fire up the grill and heat it to 350 degrees.

Cut the strips of bacon into 2 inch pieces and place in a small bowl, use a food processor or immersion blender to turn the bacon into a thick paste. (Sounds awful but will add great flavor) Add the paprika, smoked paprika and sugar to the bacon paste and stir until mixed well.

With a paper towel, pat the chicken dry then spoon the seasoned paste over the chicken. Use your hands to completely mix the chicken and thick paste until chicken is all coated. Thread the chicken onto the skewers.

Place the kabobs over the hot grill and cover. Turning a quarter turn every 2 minutes or so until well browned. About 8 to 10 minutes total. Brush the chicken with BBQ sauce and cook and turn another 2 to 3 minutes or until sauce begins to char in spots. Remove from grill and let rest  5 minutes before serving. Serve with extra BBQ sauce. 

Makes 6-7 servings.


ZUCCHINI PICNIC MUFFINS

4    Eggs 

1    Cup Cooked Rice 

3/4 Cup Cheese (grated, your choice)

1/2 Onion (finely diced)

2    Strips Bacon

7/8 Cup Zucchini (almost a cup, grated)

Whisk the eggs in a bowl. Slice the bacon into thin slices. Add the bacon and remaining ingredients to the eggs and mix well. Add a bit of salt and pepper if you desire. Spoon mixture into greased muffin cups. Bake at 360 Degrees F. for 20 to 25 minutes. Serve warm or at room temperature. 

Yields 9 muffins.


EGG AND POTATO SALAD

10  Medium Potatoes  

8    Large Eggs  (hard-boiled) 

1    Rib Celery (finely chopped)

1    Medium Onion (finely chopped)

1/2 Cup Mayonnaise

1/2 Cup Evaporated Milk

3    Tbsp. White Vinegar

2    Tbsp. Prepared Mustard

1/4 Cup Sugar

1    tsp. Salt

1/4 tsp. Pepper

Smoked Paprika (for garnish)

Hard boil 8 large eggs, peel and cool. Set 2 eggs aside for garnishing. In a large kettle, cook potatoes in boiling, salted water until fork tender. Drain and cool. Peel potatoes and cut into bite-size chunks.

Cut 6 of the eggs in half and remove the yolks. Set the yolks aside. Chop the egg whites. Add the chopped egg whites, chopped celery and chopped onion to the potatoes.

In a small bowl, mash the egg yolks with a fork until there are no lumps. Stir in the mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour dressing over the potatoes: toss to coat uniformly. Taste and adjust seasonings as you desire. Spoon into a serving bowl. Use the 2 remaining eggs and slice them. Garnish potato salad with sliced egg and paprika. Chill completely, serve cold. 

Makes 12 servings.