This yummy chicken tastes very similar to barbecued chicken,
even though it doesn’t have the added sugar of a BBQ sauce.
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
Posted in Main Dishes, Trim Healthy Mama
Tagged baked, BBQ, chicken, chicken thighs, mustard, roasted, southern, spicy, thm, trim healthy mama
Boston Butt with a delicious dry rub.
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!
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.
Posted in Grilled Goodness, Main Dishes
Tagged barbecue, barbque, BBQ, bbque, food truck, grill, grill time, grilling, grillmaster, pulled pork, seasoning, tailgating, weekend
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!
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.
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
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.
. . .
Today I’m linking to
Posted in Grilled Goodness, Low Carb Recipes, Recipes
Tagged BBQ, chile, easy, garlic, grilled, lime, low carb, sirloin, skewers, steak
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.
Optional marinade: Teriyaki sauce, yum!
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