sweet tea brined chicken

I've always wanted to try sweet tea brined chicken, and when I decided to do a week with iced tea, I thought it was a perfect time to try this recipe.  I am kicking myself for not trying it sooner because it was AWESOME!  Plus it was so easy!  This is perfect for your next BBQ!

 {sweet tea brined chicken}

{brining the chicken}

sweet tea brined chicken
from myrecipes.com

makes 4 servings

2 family-size tea bags
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 (6-inch) fresh rosemary sprigs (1 tablespoon dried rosemary or 1 tablespoon dried thyme works as well)
1 tablespoon freshly cracked pepper
2 cups ice cubes
2 pounds chicken thighs, boneless and skinless

green onions, chopped and optional for garnish

1. Bring 4 cups water to a boil; add tea bags. Remove from heat; cover and steep 10 minutes.
2. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.)
3. Place tea mixture and chicken in a large container appropriate for marinating. 
4. Place in fridge and chill 24 hours. 
5. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.
6. Grill chicken until done, about 15-20 minutes.
7. Serve.

Have you ever tried sweet tea brined chicken?  

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burgers | gouda, bacon and bourbon onions

I had this burger at a local restaurant, and I fell in love and became obsessed.  I ate this burger about 3 times in the last month, and it just keeps getting better and better.  I daresay it's my favorite with beer cheese being a close second.

{gouda, bacon and bourbon onions}

gouda, bacon and bourbon onion jam

Gouda cheese
Bacon strips, cooked
bourbon onion jam
burgers
buns
condiments like mayo and sweet mustard

1. Place cheese on burger to melt.
2. Construct rest of burger.
3. Enjoy!

Have you ever had to replicate a burger you had at a restaurant?  I must confess that as I was doing research on  different topping combinations, I found some interesting ones!  I might get brave enough to try them in the future!

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burgers | pizza

The Hubby suggested this burger variation.  He had it at a restaurant once a few years ago, and he wanted to try it at home.  I was game; I wasn't sure if I would like it.  Boy, was I wrong!  I might like it better than actual pizza.... (too much bread in most cases and in my opinion)

 {view from the top}

 {pizza burger}

pizza burger

burgers
mozzarella
pepperoni
homemade pizza sauce
flatbread

1. Place hot pizza sauce on burger and place cheese on top to melt. 
2. Top with pepperonis.
3. Enjoy!

Do you have any strange toppings that you like to put on burgers?

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Pineapple Lime Grilled Chicken

With the weather being so nice out, we are trying to get the most out of our grill right now.  This was a delicious chicken breast just to eat on it's own--that's right, no sauce or anything!  The chicken was sweet but tangy--just perfection!

 {Pineapple Lime Grilled Chicken}

 {I marinaded it during the work day, but it can be done the night before}

 {I served mine with Brussels sprouts and a rice concoction that was not a hit}

Pineapple Lime Grilled Chicken
from Tori Avey

2 pounds chicken thighs, boneless and skinless
1 cup pineapple juice
1/4 cup fresh lime juice
1 1/2 teaspoon fresh oregano (or 3/4 teaspoon dry)
1 teaspoon salt (for salted kosher chicken, use 1/2 tsp)
Pinch of cayenne pepper

1. Place chicken in a container safe for marinading.
2. Mix remaining ingredients together and pour over chicken.
3. Marinate for at least 2 hours, but up to overnight; I did it for about 10 hours.
4. Grill until done.
5. Serve.

Are you still grilling when there is nice weather or have you already retired your grill for the year?

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Bourbon Mushroom Sauce

What better way to celebrate Bourbon Heritage month than consuming some bourbon?  Not a bourbon drinker?  Yeah--me neither.  I'd rather eat it!  So I celebrated by making this spoon-licking good sauce for grilled steak and pork chops (I seriously licked the spoon--twice)!

 {Bourbon Mushroom Sauce}

This couldn't be easier if your significant other handles the grilling (The Hubby is the greatest!).  If not, you can always sear the meat in the pan first, and then make the sauce! 

 {Gathering ingredients}

 {Finished sauce}

 {Top view--served with steamed broccoli and roasted garlic toast}

One year ago:  Marble Cake with Ganache

Bourbon Mushroom Sauce

Makes 4 servings

2 tablespoons butter
8 ounces sliced mushrooms
1 onion (local), sliced
2 tablespoons bourbon
3/4 cup chicken broth
1 tablespoon Dijon mustard

1. Heat a saute pan over medium-high heat with the butter. 
2. Add in the mushrooms and the onions and sear (cook until golden brown on one side).
3. Pour in the bourbon, chicken broth, and mustard. 
4. Turn heat to low and let simmer for 2 minutes. 
5. Season to taste with salt and pepper.
6. Just before serving, pour over the steak.

Bottom's up!  Or fork's up is more appropriate!

PS--Don't forget to enter my giveaway!

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Cajun Chicken Caesar Salad

I don't know why it took me so long to put this combination together, but I have been seeing it several times on Pinterest.  It's easy, fast, and the perfect summer meal.

 {Cajun Chicken Caesar Salad}

 {Grilled Cajun chicken}

 {Caesar Salad}

 {Cajun Chicken Caesar Salad}

One year ago:  Chocolate Syrup (like Hershey's)

Cajun Chicken Caesar Salad

Serves 4

2 pounds chicken thighs, boneless and skinless
2 tablespoons Cajun seasoning
1 bag romaine blend lettuce
1/2 cup Caesar dressing
Parmesan cheese, optional for garnish

1. Preheat grill.
2. Sprinkle Cajun seasoning onto chicken and grill until done, about 25 minutes.
3. Meanwhile, combine dressing and salad in a bow.
4. Toss to coat salad with dressing.
5. Serve salad sprinkled with cheese and one to two pieces of grilled Cajun chicken on top.

Do you have any easy and fast summer meals that you make?

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Bulgogi (Korean BBQ)

When The Hubby asked to go and get some Korean BBQ and kimchi stew, I about had a heart attack!  As soon as I recovered, I grabbed the keys, and we headed to a local Korean restaurant.  After The Hubby declared that they were both delicious and that I should try to make them for the blog, I told him that I had already made Bulgogi for him before (very early in our relationship), and he didn't like it.

After my mom came back from visiting my dad while he was stationed in Korea, she would make this at least once a month because it was easy and delicious.  I won't lie when I said I missed it, but now that The Hubby likes it, we will be eating it more!  (I am attempting to make Kimchi as you read this so cross your fingers!)

 {Bulgogi (Korean BBQ)}

 {Marinating the beef}

 {Cook the marinade to reduce it and kill bacteria from the raw meat}

 {Pour the BBQ sauce over the meat, veggies, and rice for extra flavor!}

Bulgogi (Korean BBQ)

Serves 6-8

2 pounds beef steaks, about 1 inch thick
1 onion (local), thinly sliced
1/2 cup soy sauce
4 tablespoons brown sugar
4 tablespoons sesame seed oil
1/2 teaspoon black pepper
4 cloves garlic (local), minced
Steamed vegetables and cooked rice

1. Mix beef and onions together in a dish suited for marinating.
2. Mix remaining ingredients, except vegetables and rice, until combined.
3. Pour marinade over beef and onions; allow ti sit for 24 hours.
4. Reserve marinade.
5. Preheat grill to high; grill until steaks reach desired doneness.  You want edges really crisped and blackened.
6. Meanwhile, heat reserved marinade in a pan until a rolling boil is reached for 10 minutes (to kill bacteria).
7. Sliced steaks into bite-sized pieces.
8. Serve BBQ over rice and steamed vegetables with sauce on the side.

I'm really upset that I didn't have chopsticks for these pictures!  When my mom and I made our quarterly trip to the Asian market, I picked up a permanent set because I love eating with chopsticks.  The Hubby needs some practice though!

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Grilled Molasses Pork Chops

I followed a recipe for these pork chops originally, but we weren't too crazy about it.  I loved the elements though so I made it a few more times until we both loved it, and this is it!

 {Grilled Molasses Pork Chops}

 {I served it with the Mexican Corn Salad}

One year ago:  Homemade Chips and Salsa

Grilled Molasses Pork Chops

Serves 4

4 pork chops, about 1 inch thick
1/4 apple cider vinegar
3/4 cup molasses
1/4 cup yellow mustard
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

1. Place pork chops in a container suitable for marinating.
2. Mix together remaining ingredients until combined.
3. Pour over pork chops and marinate for at least 12 hours, preferably overnight.
4. Preheat grill.
5. Grill pork chops until done, about 20 minutes, basting with the leftover marinade.
6. Serve!

What is it about pork and a sweet/tangy element that is so delicious?  I'm not sure, but I can also foresee myself trying this out on chicken!

I hope that you have a safe and great weekend!  Follow me on Instagram to see what I am up to when not blogging or cooking!

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Grilled Honey Balsamic Chicken

Several years ago, The Hubby didn't like the smell of balsamic, let alone the taste.  Fast forward a few years, and he really loved this chicken.  Let me tell you guys--this is so awesome!  You have no idea how hard it was to cook around what he would eat!  Now he is much more adventurous and willing to try!  I couldn't be any happier!

One year ago:  Israeli Salad

Grilled Honey Balsamic Chicken
from Recipe Critic

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon paprika
2 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons ketchup
2 teaspoons minced garlic

1. Place chicken in a container suitable for marinating.
2. In a small mixing bowl, whisk together the remaining ingredients.
3. Pour marinade over chicken at least 30 minutes before grilling, but preferably 24 hours ahead.
4. Preheat grill.
5. Grill your chicken until done, about 25 minutes, basting with the remaining marinade.
6. Serve. 

We had this with mac & cheese and a salad, but the possibilities are endless!  This would be delicious over a salad or in a sandwich!

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Steak with Chimichurri Sauce

Chimichurri sauce is one of those quintessential summer dishes; it's nothing but fresh herbs and olive oil.  Think of it like South America's pesto sauce, but it's much more flavorful (not that I don't like pesto)!

 {Steak with Chimichurri Sauce}

 {Steak marinating in a spice rub}

 {Making the chimichurri sauce}

 {I was so hungry, I immediately had to take a bite and snap a side picture}

One year ago:   Beef Bourguignon

Steak with Chimichurri Sauce
from Better Homes and Gardens

Makes 4 servings

4 steaks
2 teaspoons chile powder
2 teaspoons sweet smoked Spanish paprika
1/2 teaspoon coarsely ground pepper
2 teaspoons brown sugar
1/2 teaspoon kosher salt

1 tablespoon olive oil
3 cloves garlic, peeled
1/4 onion, peeled and cut into quarters
1/2 cup olive oil, or more to taste
1.5 tablespoons red wine vinegar
1.5 tablespoons lemon juice
1/2 teaspoon fine-grain sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon red chile flakes
1 cups tightly packed chopped fresh curly parsley
1/2 cup tightly packed fresh cilantro
1 cup tightly packed fresh mint 

1. In a small bowl, whisk together chile powder, paprika, pepper, salt, sugar, and oil.
2. Rub spice mixture on one side of steaks and allow to sit for 30-45 minutes.
3. Meanwhile, combine remaining ingredients in a food processor until smooth; store in the fridge until steak is done.
4. Preheat the grill. 
5. Cook steak until your desired temperature is reached.
6. Serve steak with sauce. 

I also had the leftovers with grilled chicken with excellent results.  I basically licked the bowl this was stored in.  The Hubby tried it, and he said he didn't know if he liked it or not because it was "weird".  For the record, he ate chimichurri sauce, twice.  I think he liked it.

And now the winner of our Pyrex Giveaway is---Bea!  I have emailed the winner!

Thanks to all who entered the giveaway!  Check back in September for another!

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Lemony Marinated Chicken Skewers

My favorite Mediterranean food blogger, Tori Avey, posted this recipe, and I was game because I could live on that cuisine for the rest of my life and be completely happy!  My mom invited me over for dinner on a spur of the moment, and I provide this lovely recipe which was fabulous and so easy!

 {Lemony Marinated Chicken Skewers}

 {chicken marinating}

 {Chicken getting ready to grill}

 {Yes, we eat this healthy MOST of the time!}

One year ago:  Tikka Masala
Two years ago:  Hummus

Lemony Marinated Chicken Skewers
from Tori Avey

Makes 4 servings

2 lbs. boneless skinless chicken thighs
1/4 cup extra virgin olive oil
1/4 cup lemon juice
3 tbsp fresh minced cilantro
4 garlic cloves, minced
1 tsp paprika
1 tsp salt
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper

1. Cut the chicken into 1 ½ inch strips for skewering. 
2. In a small bowl, whisk together the olive oil, lemon juice, cilantro, garlic, paprika, salt, cumin, turmeric and cayenne pepper. 
3. Place the chicken pieces in a glass dish. 
4. Pour the marinade over the chicken and stir to coat. Cover with plastic wrap. 
5. Place in the refrigerator and let the chicken marinate for 20 minutes. 
6. If using wooden skewers, soak them in water while the chicken is marinating.
7. Generously grease the grill and heat over medium. 
8. Skewer the chicken, evenly divided between 6-8 skewers.
9. Cook for 10-15 minutes or until done.
10. Serve alone or with tzatziki.

Who doesn't like meat on a stick that grills in about 10 minutes?  Exactly!

I'll be taking next week off from the blogging world!  So follow me on Instagram for some specials throughout the week!

I hope that you have a lovely weekend and next week!

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Grilled Potato Packs

The hubby loves potatoes any way he can get them.  Growing up, in the summer, my mom would make these potato packs with onions, garlic, butter, and Mrs. Dash seasoning and serve it with anything grilled.  It was one of my favorites growing up so I introduced it to the hubby, and he embraced it with open arms and fork at the ready!

 

{Grilled Potato Packs}

 {Hubby favors the bacon, jalapeno, onion, garlic and cheese combo}

 {Cooked potato packs}

 {Place potatoes in a bowl, add cheese, stir, and serve}

 {Or keep potatoes plain and add a sauce like tzatziki or quark (my favorite way!}

One year ago:  Chickpea and Roasted Pepper Salad

Grilled Potato Packs

Serves 6

2 pounds red skin potatoes, washed and diced into 1/4 inch cubes
6 tablespoons butter
Toppings of your choice--bacon, onions, jalapenos, peppers, garlic, spices, cheese (after it's done grilling), sauces like tzatziki, quark, or A1, etc

1. Tear two 2 foot sections of foil off and spray one side with non-stick spray.
2. Evenly place potatoes on the greased side of foil pieces.
3. Add any toppings except cheese and sauce.
4. Top with three tablespoons of butter per piece of foil.
5. Tear another two 2 foot sections of foil and spray one side with non-stick spray.
6. Top potatoes with second foil and rolls ends together to form a pouch.
7. Grill for about 15-20 minutes or until potatoes are done.
8. Open packs VERY CAREFULLY and add cheese or sauces.
9. Serve.

I can see why she made these packs so often--my dad would grill them, and there was no clean-up!  Plus, you can have so many different options with these potatoes making it extremely versatile.

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Hubby's Hamburgers

The hubby makes the BEST hamburgers that I have ever had in my life.  Seriously!  I'd always had lean burgers with bread crumbs, eggs, etc.  The hubby looked at me like I was crazy the first time we made burgers together.  He has since taught me, and I am NEVER going back!  He was reluctant to give up his recipe at first, and then he began giving me hamburger commandants which I had to write down so I could remember them!

 {Hubby's Hamburgers}

 {Pat out meat when it is COLD}

 {Grill on LOW on top shelf and coat with steak seasoning}

 {Perfect hamburgers every time!}

{Add whatever toppings you want!  We love Beer Cheese with pretzel buns!}

One year ago:  Pork Souvlaki Kebabs

Hubby's Hamburger Patties

Makes 8-4 oz burgers or 4-8 oz burgers

2 pounds ground beef 80/20
2 tablespoons steak seasoning

1. Separate meat into even amounts of patties you want; make sure that the meat is cold.
2. Pat them out so they are roughly the same size and shape.
3. Heat grill to LOW.
4. Place patties on the top shelf of the grill and coat with steak seasoning (some of it will fall off when you flip them).
5. NEVER EVER NEVER EVER NEVER EVER EVER EVER EVER PRESS THEM (verbatim from hubby).
6. Flip only once when browned on one side.
7. If a fire flares up, squirt with water.
8. Cook until desired temperature is reached; it takes about 20 minutes for well done burgers.
9. Serve.

What kind of toppings do you love on your burgers?

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Mushroom Jalapeno Sauce

I was cleaning out the fridge a few weeks ago, and I had some odds and ends.  The hubby was grilling chicken so I was just throwing some stuff together.  We loved it so much that I replicated it a few weeks later and actually measured everything.  The second time we had it, the hubby was grilling some steak which is pictured below.  I'd even grill a mushroom and have a mushroom overload!

 {Mushroom Jalapeno Sauce on top of steak}

 {Sauce cooking}

 {Mushroom Jalapeno Sauce}

One year ago:  BBQ Chicken Pulled Sandwiches
Two years ago:  Red Velvet Cake Batter Ice Cream

Mushroom Jalapeno Sauce

Makes 6 servings

2 pints mushrooms, cut into 1/4 inch chunks
1 medium onion, sliced
1/4 cup soy sauce
1/4 Worcestershire sauce
1/4 cup packed brown sugar
2 tablespoons red wine vinegar
2 tablespoons cornstarch
4 cloves garlic, minced
2 fresh jalapenos, sliced (you can take the seeds out of one to reduce the heat)
1 cup fresh cilantro, chopped

1. Heat a medium saucepan on medium; add mushrooms and dry saute until tender, about 10 minutes.
2. Add onions and saute for another 2-3 minutes.
3. Add remaining ingredients, except cilantro, and cook until thickened, about 5-7 minutes.
4. Serve sauce over mushrooms, chicken, pork, or steak and top with cilantro. 

I'm getting into making sauces for grilled items; it keeps things interesting.  How do you keep your grilling interesting?

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Grilled Honey Lemon Garlic Chicken

In the summer, I am all about the hubby making dinner.  Which means that I am continually looking for marinades that will flavor meat just right and be easy on me to mix together.  I loved this marinate because it was flavorful and fast; plus anything with garlic always gets an extra star in my book!

 {Honey Lemon Garlic Chicken}

 {I love how the marinate separated!}

 {Perfect for serving on salads like this Southern Fattoush}

Honey Lemon Garlic Chicken
from Living Well Spending Less

Makes 4 servings

2/3 cup lemon juice
1/3 cup olive oil
8-10 cloves garlic
1/3 cup honey (local)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons dried parsley (or 1/2 cup fresh chopped)
2 pounds boneless, skinless chicken

1. Whisk lemon juice, olive oil, honey, minced garlic, parsley, and pepper together in bowl.
2. Marinate chicken in bag for at least 30 minutes but no more than 1 hour.
3. Grill until chicken reaches 160 degrees and juices run clear. 

I love making meal likes this because they are healthy and fast.  Plus, who doesn't love a cool, refreshing salad in the summer?  Not many!

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Grilled Shrimp with Yum-Yum Sauce

I love Japanese habachi!  However, I've not found a good place here in Lexington for it, and sometimes I want some of the yum-yum sauce they make!  So what did I do?  I looked around online for some ideas, and I marched to my kitchen to create it!  It took a few tries, but I finally found it!  The hubby likes his spicy so I included that part in the recipe, but without it, it tastes just like yum-yum sauce!

 {Grilled Shrimp with Yum-Yum Sauce}

One year ago:  Black Bean Confetti Salad

Grilled Shrimp with Yum-Yum Sauce

Makes 1 1/4 cup dipping sauce (enough for 4-6 servings)

1 cup mayonnaise
1/4 cup ketchup
2 tablespoons rice wine vinegar (cider vinegar will work in a pinch)

1 tablespoon mirin
1/4 teaspoon paprika
1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon sugar  
1/8 teaspoon cayenne pepper (optional)
40 raw shrimp, shelled, de-veined and skewered

1. Mix all ingredients except the shrimp together until combined.
2. Grill shrimp for about 5 minutes or until they turn pink.
3. Serve shrimp with sauce.

Have you ever tried Japanese habachi (where they cook the food in front of you)/  If not, you really should because it's delicious!  I am working on finding a place, and I believe that it'll be perfect (it's in a town with a large Japanese population--I mean how can it not be good?!)!

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