- 4-6 boneless chicken thighs OR 4 boneless skinless chicken breasts pounded to even thickness
- 1 cup cherry tomatoes, halved
- fresh thyme and cracked black pepper, for garnish (optional)
- steamed white rice, for serving (optional)
- 1⁄2 cup ketchup
- 1⁄2 cup sugar
- 1⁄2 cup red wine vinegar
- 1⁄2 cup onion, diced
- 3 tablespoons honey
- 2 teaspoons paprika
- 2 tablespoons Worcestershire sauce
- ½ teaspoon Italian seasoning
- 1 cup olive oil
- 1 teaspoon salt (or to taste)
- ¼ teaspoon pepper
- Combine all sauce ingredients to a blender or food processor and blend until smooth. Taste, and add salt and pepper if needed. Transfer ½ of the sauce to a large ziplock bag along with the chicken, seal, and chill for 30 minutes to an hour. Cover remaining sauce and set aside while chicken marinates.
- Drizzle a large pan or skillet with a bit of oil. Use tongs to transfer chicken to pan (discard bag and marinade). Cook chicken for 5-7 minutes over medium heat until browned, then flip. Add tomatoes to pan and continue to cook until chicken is cooked through completely.
- Drizzle reserved sauce over chicken and tomatoes and cook 1-2 minutes longer until heated through. Garnish with black pepper and fresh thyme if desired and serve alone or over steamed white rice.
- 3-4 lbs. tri-tip roast(s) (also known as triangle steak or bottom sirloin cut)*
- 1/3 cup reduced sodium soy sauce
- 1/3 cup Vegetable oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons orange juice
- 2 tablespoons brown sugar
- 2 tablespoons Cajun Spice Mix (in directions)
- 2 tablespoons garlic powder
- 1 TBS EACH paprika, smoked paprika, brown sugar, onion pwdr, chili pwdr
- 1 1/2 teaspoons dried oregano
- 2 tsp EACH cayenne pepper, salt
- 1 tsp EACH dried basil, dried thyme, pepper
- 1/2 cup apricot preserves
- 1/3 cup orange juice
- 1 tablespoon reduced sodium soy sauce
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon brown sugar
- 1 teaspoon reserved Cajun Spices (in directions)
- Spice Rub/Marinade: In a medium bowl, whisk together the Cajun Spice Mix. Add 3 tablespoons to a freezer size plastic bag along with all of the Marinade ingredients. Whisk together. Pierce steak all over with a fork and add to marinade. Massage marinade into steak and seal bag. Marinate 8-24 hours, turning bag occasionally. Store remaining Reserved Cajun Spice Rub in a sealed container/bag.
- When ready to grill, remove 1 teaspoon Reserved Cajun Spice Rub and add it to a small saucepan for your Apricot Orange Glaze. Whisk all remaining Cajun Spice Rub with 3 tablespoons olive oil and rub all over steak while it comes to room temperature – 30-60 minutes. (There will seem like a lot of rub which is a good thing)
- Grill: Grease and preheat grill to 400 degrees F. Sear roast for 3-5 minutes per side, cover, and turn heat down to 350 degrees F. Grill for 15 minutes, flip, cover, and cook an additional 10-20 minutes, depending on the size of your steak cut and how well done you want your steak. Watch closely that your temperature stays around 350 degrees F.
- Check for doneness with a meat thermometer inserted right in the middle of the steak. Thermometer should read: 135 degrees F for medium rare, 145 degrees F for medium. The outside of the roast will get quite dark with a charred crust which is exactly what you want with this cut of steak.
- Remove steak from grill, loosely tent with foil and let rest 10 minutes before slicing THINLY across the grain. Serve with Apricot Orange Glaze (recipe follows).
- Apricot Orange Glaze: While the steak is grilling, whisk together all of the Apricot Orange Glaze ingredients in small sauce pan with reserved 1 teaspoon Cajun Spice Mix. Bring to a boil then reduce to a simmer until reduced and thickened.
- 1 pound tricolor rotini pasta
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/4 pound genoa salami, diced
- 1/4 pound pepperoni sausage, diced
- 6 ounce can sliced black olives, drained
- 1/2 pound asiago cheese, diced
- 0.7 ounce package italian salad dressing
- 3/4 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons fresh herbs (parsley and/or oregano)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups grape tomatoes, halved
- Using a large pot of boiling water, cook the pasta according to package instructions. Drain the pasta in s colander and rinse with cold water.
- In a large mixing bowl, combine and mix all ingredients except for the dressing ingredients.
- Mix all of the dressing ingredients in a small bowl, and pour into the large mixing bowl with the pasta salad. Serve immediately or cover and refrigerate until ready to serve. Optional: add halved grape tomatoes just prior to serving
1 Box Corkscrew pasta
1 TB Olive Oil
1 Large Onion, chopped
1 lb Lean Ground Beef
1 can Tomato Soup
1 can Mushroom Soup
1 cup Milk Salt and Black Pepper, to taste
1/2 t Paprika
1/2 t Dried Parsley
2.) Cook the Pasta, in a large pot, according to package directions.
3.) Meanwhile, saute the Onion in the Olive Oil until soft – add the Ground Beef and cook until done.
4.) As soon as the Pasta is done – drain and return to the pot.
5.) Add the cooked Meat, Tomato & Mushroom Soups and Milk to the Pasta – stir through – season to taste with Salt & Pepper.
6.) Transfer to the prepared oven dish – sprinkle with Paprika and Parsley – bake 25 – 30 minutes. Serve with a salad or a side dish.
- 1 and 1/2 pounds boneless skinless chicken breasts
- 3/4 cup vegetable oil
- 1/4 cup + 2 tablespoons low sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 1/4 cup red wine vinegar
- 2 large lemons separated, you’ll use zest and juice
- 1/2 tablespoon black pepper
- 2 teaspoons Italian flat leaf parsley chopped
- 3 tablespoons prepared yellow mustard
- 1-2 teaspoons minced garlic
- 4 tablespoons honey separated
- 3 tablespoons butter
- 3 tablespoons olive oil
- Combine the vegetable oil, soy sauce, Worcestershire sauce, red wine vinegar, about 3-4 tablespoons lemon juice, 1 teaspoon lemon zest, black pepper, chopped parsley, prepared yellow mustard, 1-2 teaspoons minced garlic (for a more intense flavor use 2), and 1 tablespoon honey in a large bowl.
- Set aside 1/3 cup of the marinade and reserve for later.
- Remove fat from the chicken and pound the chicken to an even width (about 1 inch wide everywhere.) This ensures even grilling.
- Place the chicken in the marinade and marinate for at least 30 minutes to 6 hours. The chicken is best at 5-6 hours. Too much longer and it tends to get salty/cooked by the vinegar.
- Make sure your grill grates are clean and greased. To grease, dredge a paper towel in vegetable oil and holding it with tongs rub it all over the grate.
- Preheat the grill to medium heat about 375-450 degrees F. Don’t go hotter than 450 to avoid drying out the chicken.
- Grill the chicken until completely cooked through (about 4-6 minutes per side depending on heat of the grill) Chicken should be at 165 degrees F at its thickest part.
- Generously brush chicken with the reserved marinade mix as it grills.
- OPTIONAL: For a quick lemon butter sauce to serve over the chicken, combine: 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired. Serve with the chicken.
Friday’s sports report with Mike Tilley this morning on The Morning Line. Mike Tilley (042117)