- Hamburger
- Barbeque chicken
- Grilled portabella mushroom
- Baked beans
- Roasted Corn
- Cole slaw
- Potato salad
Hamburger
Yields 12
4 ounce Burgers
Ingredients
3 lbs ground beef or turkey1
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
1 teaspoon crushed red chili peppers – optional
1 large bell pepper, diced
1 medium onion, diced
2 tablespoons garlic, minced
Instructions
Mix all ingredients thoroughly.
Divide the meat into 4 ounce portions.
Form each portion loosely into a 3/4-inch-thick burger.
Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.
Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
1 Add seasoning to ground turkey 24 hours prior to cooking
Barbecue Chicken
4 – 6 Servings
Note: to make chicken healthier, we are going to remove the skin and instead of a sweet ketchup barbecue sauce we are going to make a nice spicy tomato sauce. This will cut many calories from your chicken.
Ingredients for the Chicken
1 4 lb chicken* cut in fourths or eighths
1 lemon
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon black pepper
Removing the skin:
It's best to use cold chicken, so start the process early enough during the day or the day before you want to cook it.
Place chicken in the freezer long enough for it to become firm but not hard.
Select a sharp knife and cut the wings off of the chicken.
Then slice through the skin down the back of the chicken.
Using a paper towel to improve your grip, pull the skin away from the flesh and discard.
Instructions
Wash chicken pieces and blot dry with a paper tower.
Place chicken in a baking dish and squeeze the lemon juice it all over the pieces. Slice up the lemon rind and set it aside.
Mix the seasonings together and sprinkle all of it on both sides of the chicken.
Place the lemon slices on top of the chicken.
Cover dish with plastic wrap or foil and refrigerate until ready to use.
Can be prepared 24 hours prior to cooking
Renegade Barbecue Sauce
Note: This is an Antebellum Barbecue Sauce with oil instead of butter, the salt and sugar has been reduced and unsweetened pineapple juice is used instead of water.
Ingredients
¼ cup grapeseed oil
1 medium yellow or white onion, finely, chopped
2 large cloves garlic, minced or 1 tablespoon chopped
2 large cloves garlic, minced or 1 tablespoon chopped
6 ounces tomato paste
1 cup apple cider vinegar
1 cup apple cider vinegar
2 cups pineapple juice w/o sugar added
1 tablespoon Worcestershire sauce
1 teaspoon sea salt
1 teaspoon sea salt
1 tablespoon dark brown sugar
1 tablespoon molasses (not black strap)
1 teaspoon black pepper
1 teaspoon black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon crushed red chili peppers
1 teaspoon dried rubbed sage
1 teaspoon dried basil leaves
½ teaspoon ground coriander
1 teaspoon dried rubbed sage
1 teaspoon dried basil leaves
½ teaspoon ground coriander
¼ teaspoon ground cloves
Instructions
In a large saucepan, add oil, onion and garlic then sauté on medium low heat until onions are caramel in color, stirring occasionally.
In a large saucepan, add oil, onion and garlic then sauté on medium low heat until onions are caramel in color, stirring occasionally.
Turn heat down slightly and mix in the tomato paste.
Add vinegar, pineapple juice, Worcestershire sauce, salt, sugar, molasses and spices. Allow sauce to cook gently on medium low heat, uncovered thirty minutes to an hour, stirring occasionally.
Preheat grill. If using a charcoal grill ambers should be ash color not red.
Brush both sides of the chicken with barbecue sauce.
Place chicken on the grill and cook for 6 to 7 minutes on the first side, or until brown.
Turn pieces over and continue cooking for another 5 to 6 minutes.
Brush both sides with more sauce and continue cooking an additional 4 to 5 minutes.
Remove chicken completely off the heat so that it does not dry out.
Note: Remember the chicken has marinated in the lemon juice and spices therefore, it has been tenderized and requires less cooking time.
Also note that the chicken will continue to cook internally 5+ minutes after removing it from the heat.
Grilled Portabella Mushrooms
Serves 4
Ingredients
½ cup grapeseed oil
¼ cup balsamic vinegar
½ teaspoon salt
½ -1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon oregano or any dry herb
½ teaspoon black pepper
2 teaspoons chopped garlic
4 large portabella mushrooms
Instructions:
In a bowl, whisk together the oil, vinegar, herbs, spices and garlic then sit it aside.
Rinse mushrooms under cool water while lightly rubbing by hand to remove any dirt or debris.
Pat mushrooms dry with a paper towel.
Place mushrooms in a baking dish then pour the marinade over them.
Cover and refrigerate 1 – 2 hours.
Preheat grill to a medium heat, as grilled portabella mushrooms will burn over a high heat.
Remove mushrooms from refrigerator and let them come to room temperature.
Spray grill rack with non stick cooking spray before putting it on the grill.
Place portabellas on heated grill and cook 3 - 4 minutes on each side. And 3 minutes on the other side.
You will know the portabellas are done when they turn a darker color and look slightly shrunken.
New Age Easy Baked Beans
12 Servings
Ingredients
2 tablespoons grapeseed oil
1 cup chopped onion
¼ cup minced garlic
2 cans salt free pinto beans, rinsed and drained
4 cans salt free vegetarian beans
2 cans salt free diced tomatoes
1 teaspoon sea salt
1 teaspoon ground black pepper
½ - 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground allspice
¼ cup brown sugar
2 tablespoon molasses
2 tablespoons Worcestershire sauce
2 cups of barbecue sauce
1 cup of water
2 bay leaves
Method
Preheat oven to 350 degrees F.
Heat a Dutch oven on top of the stove add oil, onions, garlic and allow them to simmer for a few minutes.
Add pinto beans, vegetarian beans, tomatoes, seasoning and spices, mix thoroughly.
Add brown sugar, molasses, barbecue sauce, water and bay leaves.
Bring pot up to a boil, stir then cover, put pot in the preheated oven. Bake for 1 hour covered and undisturbed
Remove beans from oven, uncover and stir. Taste for seasoning and adjust accordingly.
Serves 6
Ingredients
½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk
Instructions
Whisk together olive oil, lemon juice and seasonings and sit aside to spread on corn once it’s done.
Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you're getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you're using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.
Coleslaw
8 Servings
Ingredients
1 medium head of cabbage, julienned
1 large carrot, grated
1 medium onion, julienne
1 medium jalapeno pepper, sliced thin
½ - 1 teaspoon sea salt
For the Dressing:
¼ cup white wine vinegar
¼ cup rice wine vinegar
¼ cup extra virgin olive oil
½ teaspoon crushed red pepper
1 teaspoon thyme, dried
1 teaspoon dried, tarragon or dill seed, ground
1 teaspoon granulated garlic
Instructions
Prepare dressing first by whisking together all ingredients thoroughly set aside while prepping the vegetables.
Place all the prepared vegetables in a large bowl, add the salt and mix thoroughly.
Pour dressing over vegetables and mix thoroughly, let slaw marinate at least 1 hour prior to serving. The longer the dressing marinates the cabbage the better the slaw will taste.
Mix again thoroughly before serving.
Spiked Potato Salad
20 Servings
Ingredients
10 lbs Russet potatoes, peeled, cubed
1 tablespoon Salt
2 teaspoons Pepper
1 tablespoon Paprika
1 tablespoon Olive oil
1 ½ cups Red onion, diced, small
1 ½ cups Red bell pepper, diced, small
2 large stalks Celery, diced, small
2 cups Sweet pickle relish
2 tablespoons Dijon mustard
¼ - 1 cup Vegenaise or mayo w/olive oil
Instructions
Boil diced potatoes until fork tender, about 15 minutes and drain.
Season potatoes while they are hot with salt, pepper and paprika then mix thoroughly. Mix in the olive oil and refrigerate until potatoes cool.
Once cooled add onions, peppers, celery, relish, mustard and mayo. Mix thoroughly.
Note: It is important that you season the potatoes while they are still hot so that the potatoes and not the dressing absorb the seasoning.