Grilled Southwestern Tequila Chicken

Wednesday, August 29, 2012
This tequila Southwestern-style chicken is just bursting with flavor and perfect for kicking off the summer.


Whether you use bone-in or boneless chicken, this marinade will be your favorite along with any guests who happen to be a taste tester.


Our recipe consists of fresh ingredients that will not soon be forgotten and pretty addicting.


Served with our favorite No Mayo Pasta Salad and Italian Style Potato Salad you have the perfect picnic side dishes to accompany your delicious skewers.


The best part about this recipe, we have 3 cooking methods grilled, air fry, or baked there is no right or wrong cooking method so you can choose.


Grilling being our first choice especially for kabobs, the thicker pieces and bone-in take a bit longer, and seriously it's hard to wait for these to be cooked.


Just scroll to the recipe card below for recipes, both our marinade recipes and full instructions, and let's get our grill on.



tequila grilled chicken Southwestern style



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Grilled Rum Jerk Style Chicken or Pork Recipe and Island Cruise

Monday, August 20, 2012
 Another great grilling marinade and delicious sauce. Get the most use out of your summer grilling with the best flavors! One of the many delicious island foods we had on our recent Eastern Carribean Cruise in the Virgin Islands last week. August 12th we set sail on our seven day anniversary cruise. As soon as we got home I had to make this grilled delight myself! Yah mon! It's a favorite food served on most beach day excursions. The smell alone made your mouth water.



Our 12th Anniversary.

2 pounds of shrimp, boneless chicken or pork tenderloin cut into cubes
2 cans of drained pineapple
1 bottle jerk sauce
Italian seasoning
1 cup white Rum
4 garlic cloves
3 tablespoons brown sugar
1 cup water


Boil 1 cup water, 3 tablespoons each salt and brown sugar, 2 teaspoons  Italian seasoning and 4 garlic cloves. Add 1 cup rum, then cool. Add cubed chicken, shrimp or pork tenderloin and marinate. Skewer with pineapple. Grill, basting with bottled jerk sauce. Cook 10 to 15 minutes on each side until cooked. Serve with a salad and steamed white rice.
Hope you all enjoy the photo's. The cruise was wonderful. We just love how relaxing it is. Something to try at least once.
This is our 10th cruise now. With God's blessing, hopefully won't be the last..


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Baked Glazed Chicken Curry Legs

Saturday, August 18, 2012
This is a delicious glazed Chicken with Curry and Honey, it's one of those crispy flavorful unforgettable flavors.

Easy dipped chicken then baked in the oven, I am sure you can also put these in an air fryer if you happen to have one as long at the chicken is 165 degrees internal temperature.

We love this change and tangy sweet glaze it certainly compliments the chicken legs or thighs and very economical to make.




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Homemade Italian Manicotti Shells

Sunday, August 12, 2012
Homemade Italian Manicotti is a dish that is loved by all. These homemade pasta shells are made easily on the stovetop.

Our tube-shaped pasta dough is then stuffed with seasoned ricotta cheese, topped with tomato sauce, baked smothered with mozzarella on top.

They can also be stuffed with crushed meatballs and sausage, or a vegetarian version made with spinach, cheese is also off the charts delicious to create.

Whenever we want a special pasta dish, this one is for me the easiest.

Making these tubular pancake-flat shells is a little time-consuming but nothing fancy just a small round pancake looking pasta filled then rolled super simple.

Stack them between wax paper and you can freeze them for another time.

This one is my mom's recipe, we usually have them on a Holiday and if you would like to try the filling you can find it here.

Nothing like that thick cannelloni style pasta or package brand, this is light and cuts like butter with a fork and is super tender.

If you love manicotti it's time to stop buying them in the frozen food section of your supermarkets or ordering out, this is spot on a perfection of a recipe and you'll never buy them again!

Scroll down to print off this easy peasy recipe to make manicotti for your family and friends.


manicotti in a small pan


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Glazed Fruit Grandma's Poundcake Rum Dessert Recipe

Tuesday, August 7, 2012


Plain or dressed up this is a great tasting old fashioned poundcake... thanks to grandma!


1 1lb poundcake homemade see recipe below or store bought
1 container or strawberries cleaned and sliced
1 cup blueberries
1 container strawberry glaze found in the produce department
1 container of whipped topping
Optional: Drizzle 2 oz shotglass of white rum on the center layer before putting together

Mix cleaned, washed and blotted dry fruits with 1 cup of store bought glaze.
Place cake on a  cutting board, slice in half if using rum drizzle on the bottom (inner layer). Fill cake layer in the middle then place the top half of the poundcake over the fruit, top with more fruit.
Garnish with whipped cream when ready to serve.


 Grandma's Old Fashioned Poundcake Recipe

1 1/2 cups butter
3 cups sugar
2 teaspoon pure vanilla extract
1 tablespoon fresh lemon or orange juice
1 teaspoon freshly grated lemon or orange rind
6 eggs
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup evaporated milk or buttermilk

Heat oven to 325 degrees.
Grease and flour two loaf pans.

Beat butter in large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla,  juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk.
Stir thoroughly after each addition. Pour into prepared pan.
Bake until wooden pick inserted in center comes out clean; about 70 to 80 minutes.
Cool 20 minutes.

Grilled Citrus Scallop and Shrimp Skewers

Sunday, August 5, 2012
A perfect tool when grilling things that can fall into the cracks of the  grill. This fine mesh stainless steel tool is the best way to keep everything cooking evenly, juicy and just delicious!

The shrimp had a bit of a lime and cayenne heat, nothing was left over~
 the corn and vegetable medley a lemony butter delight!


2 pounds of extra large cleaned shrimps tail off
2 pounds scallops
2 limes squeezed and 1 tablespoon of lime zest
1/2 teaspoon garlic powder, dried parsley or fresh, cajun seasoning
pinch of cayenne pepper
 dash of seasalt and pepper
wooden skewers soaked in water

2 zucchini cut into wedges
2 yellow squash cut into wedges
2 cups of grape tomatoes
2 ears of corn cut in halves
1 tablespoon olive oil
garlic powder
1 juiced lemon
1/2 teaspoon zest
salt and pepper to taste
2 tablespoon softened butter

Mix olive oil, butter, lemon juice, zest, garlic powder salt and pepper to taste in a  medium size bowl to fit the vegeables in.  Mix the vegetables and herb mixture and stir till well coated.

In a zip lock bag place shrimp, lime and seasoning in the bag. Marinate for 30 minutes and up to one hour no longer.

Heat the grill on high.

Thread the shrimp on a skewer either wooden or metal. Do the same with the scallops.
Place on a heated grill or stainless mess grill tool, cook until shrimps are pink and scallops a golden color around 4 minutes on each side. Grill the vegetables to your desired doneness we like the vegetables crispy, which took around 12 minutes stiring and turning.  Corn is cooked when the grill marks appear.

I recently purchased this stainless steel mess grill cooker. It's a fine mess that allows even cooking for the vegetables and fish.  The results were terrific. The corn, fish and vegetables were perfectly done and the tender juices were absorbed in the grilled flavors.

16

Grilled Portobello Burger

Saturday, August 4, 2012
Using Portobello mushrooms instead of ground beef is the quickest and easiest way to make a healthy burger.

Portobellos are a delicous meat substitute for beef because of their meaty texture and bold taste especially after using our marinade.

Unlike beef burgers, mushrooms are not full of the bad saturated fats in beef and they also have fewer calories.

These are a deliciously grilled indoors on a cast iron skillet or outdoors on your favorite cooking grill.

Although you can eat the mushrooms raw, grilling a portabello makes them tender and intensifies their flavor.

These very large mushrooms taste terrific seared,grilled, ir even roasted in the oven.

These burgers are a great alternative for any vegetarians, vegans, and anybody who wants to incorporate more plant based foods in their diet.

Plus using the large mushrooms in your low carb bun and replacing the beef will also reduce calories for dieters as well.

Of course for those not completely vegan, you can add a low fat cheese on top or better yet roasted peppers like we do and a sliced of tomato.

This recipe is just a guideline, top the portobello mushroom cap burgers with whatever you prefer we have suggestions below so this doesn't have to be just a healthy burger if you want crispy bacon on it just go for it!


mushroom burgers


Tips and Other Serving Suggestions

  • Pick large fresh portobello mushrooms for the best results
  • Mushrooms are best served hot and immediately
  • For non vegan use butter for cooking for more flavor
  • Salt and pepper after cooking if needed
  • Grill, Air fry on foil oil sprayed, bake on a grided cast iron skillet or broil
  • Top with crispy bacon, tomato, lettuce, grilled mushrooms, and grilled or raw onion if preferred
  • For condiments, mustard, ketchup, and mayo combinations are our favorite toppings
  • If you love spicy hot add hot sauce on top with blue cheese dressing
  • Pickles, jalapeno, or regular peppers are also options for topping
  • Try a California Style Burger by topping with guacamole 
  • The cheeses we use is extra sharp cheddar, try pepper jack, swiss, blue cheese crumbles, Gouda, Havarti, provolone, mozzarella, or whatever kind you prefer
  • Top your portobello with a fried egg
  • Any hamburger rolls can be substituted for low-carb or wraps

portobello mushrooms on the grill


Ingredients for Portobello Burgers

  • portobello large mushroom caps 
  • balsamic vinegar 
  • low sodium soy sauce 
  • avocado oil or extra virgin olive oil 
  • chopped fresh basil 
  • garlic herb seasoning or cajun seasoning 
  • low carb hamburger buns or low-carb wraps 
  • optional: topping, sliced avocado, sliced tomatoes, baby spinach, cashew cheese, swiss cheese, mozzarella cheese, feta cheese


raw portobello


Other Healthy Recipes


Zucchini Pizza Crust

Air Fried Zucchini Fries

Keto Cauliflower Mashed Potatoes


mushroom burgers




Mushroom Meatless Burgers


This is such an easy recipe. Bush the mushrooms with a tasty marinade, grill, and serve. Simple and delicious!

The marinade with soy sauce and garlic are just the right flavors to make these burgers over the top and they taste great even as a side dish with no bun!

I pormise you these are so tasty you'll never miss the meat in these mushroom burgers!


Grilled Portobello Burger

Grilled Portobello Burger
Yield: 4
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 9 MinInactive time: 40 MinTotal time: 59 Min
This low carb low calories portobello burger is one of our all-time favorites especially if you love mushrooms, watching calories, and perfect for vegetarian diets.

Ingredients

  • 4 portobello large mushroom caps
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon avocado oil or extra virgin olive oil
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon granulated garlic, garlic herb seasoning or use a cajun seasoning if you love spicy
  • low carb hamburger buns or low-carb wraps
  • optional: topping, sliced avocado, sliced tomatoes, baby spinach, cashew cheese, swiss cheese, mozzarella cheese, feta cheese

Instructions

  1. Mix all the seasoning with sauce and vinegar along with herbs in a ziplock bag.
  2. Marinate the caps in the sauce for around 40 minutes on the countertop.
  3. Grill in a cast iron pan outdoors or on the stovetop for around 7 to 10 minutes.
  4. We also add whatever grilled vegetables we prefer.
  5. Note: Use the marinade in the bag for brushing while cooking.
  6. Serve on a bun, wrap or plan as it is.
  7. Garnish with any of the below suggestions in the notes

Notes

Tips and Other Serving Suggestions

  • Pick large fresh portobello mushrooms for best results
  • Mushrooms are best served hot and immediately
  • For non vegan use butter for cooking for more flavor
  • Salt and pepper after cooking if needed
  • Grill, Air fry on foil oil sprayed, bake on a grided cast iron skillet or broil
  • Top with crispy bacon, tomato, lettuce, grilled mushrooms, and grilled or raw onion if preferred
  • For condiments, mustard, ketchup, and mayo combinations are our favorite toppings
  • If you love spicy hot add hot sauce on top with blue cheese dressing
  • Pickles, jalapeno, or regular peppers are also options for topping
  • Try a California Style Burger by topping with guacamole 
  • The cheeses we use is extra sharp cheddar, try pepper jack, swiss, blue cheese crumbles, gouda, Havarti, provolone, mozzarella, or whatever kind you prefer
  • Top your portobello with a fried egg
  • Any hamburger rolls can be substituted for low-carb or wraps


Nutrition Facts

Calories

89.75

Fat (grams)

4.3

Sat. Fat (grams)

0.64

Carbs (grams)

10.55

Fiber (grams)

1.63

Net carbs

8.92

Sugar (grams)

4.15

Protein (grams)

3.16

Sodium (milligrams)

77.54

Cholesterol (grams)

0
vegetarian burgers, portobello burgers, marinated portobello burgers, low carb portobello
mushroom burger, vegetarian burgers, portobello burgers, vegan burgers
American


mushrooms burgers



For Meat Loving Recipes Burgers


Mom's Baked Italian Burgers

Cabernet Venison Burgers

Lamb Burgers

Chili Cheese Dog Burgers

Provolone Alfredo Burgers



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