Tag Archives: BBQ

Spicy Mustard Glazed Chicken

This yummy chicken tastes very similar to barbecued chicken,

even though it doesn’t have the added sugar of a BBQ sauce.

mustard chicken

Spicy Mustard Glazed Chicken

8 chicken thighs, with skin
2 tbsp ground mustard
2 tbsp melted butter
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
pepper to taste

Preheat the oven to 400º.  Lay thighs out on baking sheet or pan.
Melt butter, whisk together with mustard and seasonings.
Spread glaze over thighs. Bake for 45 minutes.

Remove from oven and let meat rest 5 minutes before serving.  Serve with pan sauteed green beans or a side salad.  Or maybe both!  Enjoy!

*On the Trim Healthy Mama plan, this meal is in the S (satisfying/low carb) category.

You might also like these recipes:

Cream Cheese Chicken Enchiladas

Chicken Broccoli Fettucine Alfredo

Chicken Fried Steak with Cream Gravy

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BBQ Rub and Barbequed Boston Butt!

Boston Butt with a delicious dry rub.

boston butt

The Boston Butt being prepped for the grill.

I rubbed it some of my favorite *seasonings and then wrapped it in aluminum

foil and put it on a hot grill for 4 hours.  The temp in the grill stayed 275-375 for

most of the time and the meat fell off the bone!

boston butt2

YUM!

boston b sand

Pulled pork sandwich with coleslaw and hot sauce.

This is a good basic BBQ Rub. It works well on any food for smoking or grilling.

½ cup salt
¼ cup granulated brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons paprika
2 tablespoon chili powder
2 tablespoon freshly ground black pepper
2 teaspoons cayenne
1 tablespoon ground cumin
1 teaspoon ground turmeric

Combine all ingredients, mix well, and store in an airtight container.

Yields about 1 cup.

Induction – Day 8

Induction Week 2 has arrived!

So far I’m down 5.5 lbs.

I am anxious to see how I will do this week. We’ll see.

This is not what I had for lunch, but what I want for supper, real soon!

Induction Page

Grilled Chile Lime Sirloin Skewers

My Handyman raved over some

Chile Lime Shrimp Skewers he had

at a local restaurant recently.  I tried to recreate

that flavor using

Sirloin steak instead…because

that’s what I had on hand.


CHILE-LIME MARINADE
3 tablespoons fresh lime juice
1 tablespoon  soy sauce
2 cloves garlic, minced
1 fresh serrano Chile pepper, seeded and minced
1 teaspoon cumin

One sirloin steak (or 1 1/4-pound skirt or flank steak)
Salt and freshly ground black pepper to taste
9-12 wooden skewers, pre-soaked

Directions
In a small food processor or blender , combine the marinade ingredients and process until smooth.  Transfer to a plastic bag.  Thinly slice the steak into strips.  Season the steak with salt and pepper and add to the marinade. Make sure all steak strips are fully coated with the marinade.  Place in the fridge to marinate for 1-4 hours.

Remove the steak strips from the bag as you thread the pre-soaked wooden skewers.  Place on a hot grill and cook about 4 minutes per side.  Serve with a side salad or your favorite veggie. ..maybe some Creamy Garlic Polenta or Warm Cauliflower Bacon Salad.

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Today I’m linking to



Happy Tuesday and Grilled Bacon Wrapped Deer Tenderloin

I know hunting season has arrived.

Here’s one of my most popular venison recipes.

Grilled Bacon Wrapped Deer Tenderloin
. . .
1 lb bacon
1 deer tenderloin, sliced
1 bottle Worchestershire sauce
1 T garlic
1 T lemon pepper
.
Marinate sliced tenderloin in Worchestershire sauce, garlic, lemon pepper for 4 hours or even overnight.  Remove slices from marinade, wrap with 1/2 a slice of bacon and grill over hot coals until done, 8-10 minutes per side.  Serve with a green salad and warm buttered rolls.
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Optional marinade: Teriyaki sauce, yum!
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Tip: If you run out of bacon, skewer the rest of the deer meat with sliced veggies for kebabs.  🙂

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Today I’m joining the link party over at