Teriyaki Chicken Kabobs
Ingredients:1lb of chicken breasts or tenderloins
Jack Daniels Teriyaki Marinade
red bell pepper
green bell pepper
sliced pineapples(from can)
Kabob Skewers- metal or wooden
*Note-If using wooden skewers soak them in water for at least an hour prior to using them. This will prevent your skewers from burning up. Fill up a cookie sheet with water and put wooden skewers in them. Soak 10-12 skewers.
Directions
1. Put whole chicken breasts or tenderloins in Jack Daniels Teriyaki Marinade at least 4 hours prior to cooking. (We stick the chicken in the night before and they are nice and brown when we pull the chicken out of the bag.)
2. Cut up bell peppers and sliced pineapples in bite size pieces.
3. Have grill hot and ready to cook.
4. Pull chicken out of marinade and cut up in bite sizes pieces.
5. Get skewers out of water, start adding on chicken peppers and pineapple in any order you want. Have the kids help!!
6. Throw kabobs on grill, turn kabobs every few minutes. Should only take approximately 15minutes.
Enjoy!!
Grilling Vegetables
Smokin' VeggiesThis past weekend my father-in-law taught us how to make delicious smoked veggies on the grill.
Ingredients:
1 can of French Style Green Beans
1 can of sliced carrots
1 can of sliced or whole potatoes
butter
foil
wood chips-cedar, maple, or mesquite
*We bought a small bag of mesquite wood chips for $2 at Wal-Mart.
Get the grill ready-- put the wood chips down first and then put the coals on top. Start your grill like you normally do.
Make a foil pouch, drain the canned vegetables, pour them into the foil, throw butter on top, close the pouch and put on grill.
We cooked steaks at the same time and when they were done, we took the veggies off at the same time.
7-Layer Dip
Ingredients:
1 can of refried beans
1-8oz. container of sour cream
1 pkt. of mild taco seasoning
diced tomatoes or a can of rotel
1 can of sliced black olives
guacamole
2 cups of shredded cheese-Mexican blend
1 lb. of ground beef
1 bag of tortilla chips
Chopped green onions-optional
Directions:
Cook beef in skillet, add taco seasoning according to directions on the packet.
Use a 9-in. round baking pan. Spread refried beans first. Then add hamburger meat with taco seasoning. Next spread sour cream over top, then add gaucamole on top of that, then add tomatoes. Put diced olives on and top it off with shredded cheese.
*Another option--You can mix the taco seasoning in the sour cream before putting it in dish.
Any baking dish can be used depending if you double the recipe or not. We use the aluminum pans so its easy to travel with and no clean up!
Crockpot Beef Stew
One yellow onion--choppedHalf bag of baby carrots--no need to chop
1-1.5lb of beef stew meat
can of whole tomatoes-use about half the can---chopped
4 red potatoes-chopped
beef bouillon granules
flour
garlic
*I bought garlic in a small jar in the produce section of grocery store.
Put meat in bottom of crock pot.
Throw about 1/4cup flour over meat.
After veggies are washed and chopped throw them in crock pot.
Boil 2qts of water on stove, add a couple teaspoons of beef bouillon granules. Dissovle granules.
Pour beef broth into crock pot.
Add a couple dashes of salt, pepper, Mrs. Dash, 1-2tsp of garlic.
Set crock pot on low for 8-10 hours.
Check after about 4 hours, stir.
*My crock pot takes about 6 hours, then I have it set on warm till dinner time.
Green Bean Casserole with a Twist
I used the recipe from the famous green bean casserole and added cooked chicken to it!
1 can (10 3/4 oz) Cream of Mushroom Soup
1 cup milk
Dash ground black pepper
2 cans of cut green beans *drained*
2 cups Cheddar French Fried Onions (cheddar or regular)
1 can (13oz) Chicken Breast in water *drained*
- Stir the soup, milk, black pepper, beans, chicken and 1 1/3cup onions in a 1 1/2-quart casserole.
- Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
- Bake for 5 minutes or until the onions are golden brown.
