Grilled Chicken and Orange Skewers

Grilled Chicken and Orange Skewers

Do you know the history of barbecuing? According to Hearth, Patio, and the Barbecue Association, “There is no definitive history about how the word “barbecue” originated – or why it’s sometimes used as a noun, verb, or adjective.

Some say the Spaniards get the credit for the word, derived from their “barbacoa” which is an American-Indian word for the framework of green wood on which foods were placed for cooking over hot coals. Others think the French were responsible, offering the explanation that when the Caribbean pirates arrived on our Southern shores, they cooked animals on a spit-like devise that ran from “whiskers to tail” or “de barbe a` queue’ (HPBA).

Here some BBQ Trivia from the HPBA:

1. The most popular holidays for barbecuing in the USA are: July 4th (71%), Memorial Day (57%), and Labor Day (55%).

2. The most popular foods for cooking on the grill are: burgers (85%), steak (80%), hot dogs (79%) and chicken (73%).

3. The side dishes most commonly prepared on the grill are, in order, corn (41%), potatoes (41%), and other vegetables (32%).

4. The most popular flavors of barbecue sauce are hickory, followed by mesquite, honey, and then spicy-hot.

With that said, here is our feature BBQ recipe, “Grilled Chicken and Orange Skewers”, and here is what you will need:

1 ¼ lbs. boneless chicken thighs; skinless*

1 red onion; small*

1 navel orange; medium*

1 tbsp. olive oil

½ tsp. ground cumin

¼ tsp. cayenne pepper

 

Soak 8 small wooden skewers in water for at least 15 minutes; doing so will keep skewers from catching fire, if you have metal skewers with wooden handles, even better. There is no need to soak the metal ones.

In a large bowl, toss the chicken, onion and orange with the oil, cumin, cayenne, ¾ tsp. salt and ¼ tsp. black pepper. Allow mixture in bowl to set 20 to 30 minutes. Letting flavors penetrate meat. Mean time heat you’re outside grill.

Thread meat mixture onto the skewers. Spray with olive oil and lightly spray grill. Place skewers on grill, turning occasionally, until chicken is cooked through and the onion is just tender; about 15 to 18 minutes.

*cut thighs and onion into 1 ½ -inch pieces; do not peel orange, wash and cut up into 16 pieces; also you can use chicken breast in place of thighs

Plate and serve.

If you want to replace the thighs with chicken breast you can do so. The chicken breast is leaner meat, and many like to shy away from the dark meat, believing it has more fat content.

But keep this in mind about the thighs: They contain iron and zinc, which provide more energy for you to work out or exercise, for longer periods. Furthermore, the protein is useful for feeding and building muscle.

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Ginger Chicken and Pineapple Salad

Ginger Chicken and Pineapple Salad

Do you know what carotenoid‘s are, and they do for you? They are antioxidants that make vitamin A, reduce inflammation in the body, and also protect your heart, help with pre-mature aging, and they are great for savaging free radicals. Most of the carotenoid’s offer ample cancer prevention.

There are over 30 different members of the carotenoid nutrient family. There are only two vegetables, will actually fruits that have 2/3 of these carotenoids in their flesh. They are tomatoes and sweet bell peppers.

Bell peppers have been found to be a valuable source for healthy skin, as well as giving elasticity to your collagen, because of the sulfur compounds they contain.

As for the ginger root it contains vitamins A, C, E, B-complex, and minerals such as magnesium, phosphorus, sodium, iron, zinc, calcium, beta-carotene and high in potassium. Because of these trace minerals found in this little root, it is good for muscle function, circulation, and cardiovascular care.

Our featured recipe contains red and yellow sweet peppers, plus ginger root, and this is what you need to prepare it:

ingredients for Ginger Chicken and Pineapple salad

4 boneless, skinless chicken breasts

2 tbsp. ginger, fresh grated

2 gloves, elephant garlic minced

¼ white onion, sliced into 5 rings

1 red pepper, cut julienned

1 yellow pepper, cut julienned

6 pineapple rings, about ¼ of a fresh pineapple; cut ½ inch thick and diced

Preheat oven 350 degrees

 

cooking instructions for Ginger Chicken and Pineapple Salad

Cook the chicken till it is oblique, no longer pink and is 165 degrees internal temperature. You can choice to BBQ, broil, or bake the chicken breasts.

The illustrations 1 and 2 of this image is not on a BBQ grill, but being cooked in a Pro Nu Wave counter top oven.

After shredding chicken, set aside.

sliced red and yellow caspsicum peppers

In a large salad bowl mix ginger, garlic, onion slices and peppers; making sure to incorporate well after each addition. Next mix in diced pineapple; add cooled shredded chicken. Pour balsamic vinegar onto chicken mixture and mix in well. Just to let you know this is a cold chicken salad.

 

cutting cilantro with kitchen shears

It’s optional to sprinkle fresh chopped cilantro over the salad. You could also use parsley if you want, though it doesn’t add or have the distinct flavor that cilantro has. Here we are using kitchen shears to cut cilantro into small pieces and spread out over the salad.

Ginger Chicken and Pineapple Salad

Plate, serve and enjoy!!

 

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Baked Sweet and Spicy Pork Ribs

Plated Baked Sweet and Spicy Pork Ribs

1/8 tsp. smoked paprika

1/8 tsp. smoked chipotle

½ tsp. black pepper, ground

¼ tsp. onion powder

¼ tsp. garlic powder

3 tbsp. brown sugar, heaping spoons

½ cup tomato sauce

3 lbs. pork ribs

Pre-heat oven 350 degrees

In a small bowl mix the first 5 ingredients well. Add brown sugar, mix in till well incorporated. Next, add tomato sauce, stir till well mixed.

Remove pork ribs from package and lay on to a baking sheet. Brush sweet and spicy mix onto meat until well coated.

Baked Sweet and Spicy Pork RibsPlace in heated oven and cook for 30 to 40 minutes or until meat is no longer pink (meat should reach 165 degrees internal temperature). Remove place meat onto a serving platter and serve.

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Green Hamburgers

Green HamburgersHere’s a great way to get your finicky eaters to eat their greens, with Green Hamburgers. One hamburger has one serving of leafy greens. As a side note, this is a great nutritional meal for those who suffer with Schizophrenia.

Now for our featured recipe: Green Hamburgers, and here is what you will need.

ingredients for Green Hamburgers

23 fresh spinach leaves

1 pkg. (about 12 oz.) basil, fresh or live basil with roots

¼ cup cilantro

1 lb. ground hamburger (15% Fat)

4 tbsp. prepared bread crumbs

 

wahs and trim greens

Cut the root ball from fresh basil and trim stems along with the spinach and cilantro. Wash the greens.

processing greens for Green HamburgersPlace all greens into a food processor with 1/8 to 1/4 cup of water, if necessary. Process greens until finely chopped and looks like a wet paste. Set aside.

cutting equal parts of hamburger meat

Divide hamburger into 4 equal parts, about 1/4 pound per each burger.

prepared Green HamurgersIndividually prepare each 1/4 pound of meat in a small bowl. Add meat with 2 tablespoons of processed greens, and one tablespoon of bread crumbs. Mix with hands and form a patty.cooking Green HamburgersBBQ, broil  of pan fry your Green Hamburgers. We used our Nu-wave oven to cook the hamburgers, about 6 minutes each side flipping 2 to 3 times. Meat must be 160 degrees internal temperature to be done.Green Hamburger sliced in halfIt is not necessary to slice burger in half. We did so to show you how the hamburger looks once cooked.preparing the hamburger with tomato and spring lettuce mixPrepare your Green Hamburger the way you like it. I personally like to use whole wheat bread slices with mayonnaise ,tomato, and a spring lettuce mix.close up of prepared Green Hamburgers

Enjoy!!

 

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Warm Brussels sprouts and Dilled Potato Salad

Warm Brussels Sprouts and Dilled Potato Salad

The high fiber that Brussels sprouts contain can lower cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat.

The vitamins and minerals found in Brussels sprouts, include vitamins C, E, and A, and the mineral manganese.

Brussels sprouts are high in vitamin-K  about 273.5% per 8 ounce. Vitamin-K promotes healthy bones, prevents calcification of body tissues, and also helps as an anti-inflammatory agent, and also essential for brain and nerve function.

Studies have shown it can ward off cancer with only 4 servings a week compared to 10 servings a day of any other vegetable that isn’t part of the family of cruciferous vegetables.

Enjoy the video.

Print a copy of the recipe 

Warm Brussels sprouts and Dilled Potato Salad   

1 lb. baby potatoes, washed, skins left on

10 oz. Brussels sprouts, sliced

6 min-sweet peppers, seeded, diced

4 tbsp. avocado oil, divided

1/3 cup almonds, slivered

1 tsp. dried dill

¼ cup balsamic vinegar infused with pomegranate

½ tsp. salt

Heat oven to 350 degrees

Wash potatoes and roast in oven 25 to 30 minutes. Set aside.

Slice Brussels sprouts and sauté in heated pan with 3 tbsp. avocado oil.

Add slivered almonds and continue to sauté for 4 to 5 minutes.

Add mixture to potatoes. Set aside.

Wash peppers and remove seeds. Dice and add to salad mixture.

Mix in 1 tsp. dry dill. Add balsamic vinegar and 1 tbsp. avocado oil and mix until well incorporated.

Next add 1/2 tsp. salt and mix in well.

Plate and serve with your favorite meat.

 Print a copy of the recipe here

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