Grilling can be an intimidating cooking method to approach. To ease into it, here are some simple recipes that are perfect for aspiring grill masters.
Grilling pineapple is as simple as purchasing spears of pineapple and grilling them on medium-high heat until you see char marks (5-10 minutes) on each side. To enhance the flavor, try sprinkling the grilled pineapple with steak seasoning.
Grilled Baby Back Ribs
Ribs are a grilling classic and can be easy to prepare. Dry and remove the membrane from the full rack of ribs. Season with your favorite spices and refrigerate overnight. When ready, heat your grill to medium-high heat and wrap your rib rack in tin foil. Grill for 25 minutes, flip, and grill for an additional 25 minutes. Remove the tin foil and grill bone-side up for 3 minutes. Remove from grill and glaze with your favorite BBQ sauce.
Add a smokey flavor to your corn by grilling it! Remove the silk and husks (except for the inner-most husk). Heat the grill to medium-high heat and brush with canola oil. Place the corn on the grill for 10-15 minutes and rotate occasionally.
BBQ CHICKEN TACOS
Serves: 8 small tacos
- 2 cups shredded chicken (Rotisserie chicken from the deli can save time.)
- 1/2 cup BBQ sauce
- 16 white corn tortillas
- 2 tablespoons (or more as needed) vegetable oil
- 2 cups shredded Monterey Jack cheese
- Sea salt
- 2 cups chopped romaine lettuce if desired
- 1/2 cup Full Circle corn
- 1/2 cup Full Circle black beans, drained and rinsed
- Ranch dressing or other as desired
- Lime wedges and cilantro if desired
- In a large bowl, toss shredded chicken with BBQ sauce to coat and set aside.
- Pour a 1/2 teaspoon of vegetable oil in a small skillet and heat on medium high heat. Sprinkle about 1 tablespoon of cheese, and top with another tortilla. Heat until the bottom of the tortilla is slightly toasted, and the cheese is melted, then flip and toast the other side. This usually only takes a minute per side. Remove the taco shell to a paper towel and sprinkle with sea salt. Repeat with remaining tortillas, adding more oil to the pan as needed. Be careful not to leave the oil in the pan unattended.
- Fill the taco shells with about 1/4 cup of the chicken, then top with lettuce, corn, black, beans, and cheese. Drizzle with ranch dressing. Add a squeeze of lime and sprinkle with cilantro if desired.
- 3 tablespoons of butter.
- 4 skinless, boneless chicken breast halves.
- Salt and pepper.
- 2 tablespoons of flour.
- 1 cup of orange juice concentrate.
- 1/2 cup of water.
- 1/4 teaspoon of cinnamon.
- 3 Clementines, peeled and segmented.
- 1 tablespoon of grated Clementine peel.
In a large skillet, melt butter. Add chicken, salt and pepper. Brown chicken on both sides until chicken in thoroughly cooked. Remove and set aside. Add the flour to the skillet and cook over low heat for about 2 minutes. Add orange juice concentrate, water and cinnamon. Simmer, stirring until the sauce thickens. Return the chicken to the skillet, spooning sauce over it. Cover and simmer for 5 minutes or until heated through. Add Clementine segments and zest, then stir.
A quick and delicious dinner for every night of the week.
- rotisserie chicken, shredded
- 1 cup mild salsa
- 1 tsp oregano
- 1 tsp ground cumin
- 4 oz. cream cheese
- 8-10 flour tortillas
- 1/4 cup butter
- 2 cups shredded cheese
Preheat oven to 375 F. Place shredded chicken, salsa, oregano, cumin and cream cheese in large skillet. Mix together over medium heat until cream cheese is melted. Brush one side of tortilla with butter. Place tortilla butter side down on baking sheet and spread 1/3 cup of chicken mixture on half of tortilla. Cover chicken mixture with cheese. Fold over and bake for 10 minutes until lightly brown. Serve with sour cream, guacamole or your favorite toppings.
You will never get bored of this soup classic. Full of fresh vegetables, tender chicken and warm broth.
- 2 TBSP oil
- 1 1/2 large carrots, sliced
- 2 stalks of celery, sliced
- 1 medium onion, diced
- 1-2 tsp. minced garlic, depending on taste preference
- 8 cups chicken broth
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 12 oz. pasta
- 2 cups shredded chicken
- 3-4 tsp. dried parsley
- salt and pepper to taste
- Add oil to large pot and heat over medium heat.
- Add carrots, celery and onion and heat for about 7 minutes until vegetables soften.
- Add garlic and cook for another minute.
- Add chicken broth, thyme, oregano and salt and pepper. Bring to boil and cook for 5 minutes until vegetables are tender.
- Add pasta and boil for 10-15 minutes until noodles are cooked through.
- Add chicken and parsley and boil for a few minutes.
- Add more salt and pepper if needed.
March is upon us and for sports fans that means a full-court press of basketball bliss. Unlike other sports celebrations, March basketball viewing is a month-long event and your busy schedule may make it impossible to go all out on the food festivities every day. With that in mind, here are some simple solutions so you can spend less time in the kitchen and more time cheering on your team.
1 Lay-up Dip: Not every dip needs to have seven-layers. Start at the first step: 1 layer. Simply buy your favorite salsa or guacamole, open the package and pour it in a bowl. Bam! 1 lay-up dip. For variety, try different chips or throw in some olives.
Dunking Practice: You don’t want to lose your awesome dunking skills while watching the game. So, you’re going to practice while sitting on the couch. Buy a bag of your favorite cookies and some milk. Fill a glass with milk, grab a cookie, wait for the whistle…now dunk! Repeat until you have honed your dunking skills.
Fried Foul: Honestly, we just loved the play on words here. We could tell you how to fry the perfect chicken for your game, or you could go to our store and simply buy some fried or rotessirie chicken, maybe some sushi or ready-to-eat salads and be game-ready in minutes!
Foodcrafting Simplified: This recommendation is for the first-time foodcrafters in all of us. All you’ll need is a pie tin, cheese puffs and black licorice. Layout the black licorice in the design of basketball seams, then fill in between the lines with cheese puffs. You now have a tasty craft that will impress all your basketball buddies.
Sesame Chicken is good any day of the week!
Always a family favorite, Creamy Parmesan Chicken will be a quick, tasty dinner!
If you are looking for a new recipe your family will love try this Chicken Marsala.
Need a simple and delicious summer recipe? Try a twist on a chicken sandwich with Rootbeer Chicken.
- 2 lbs. Boneless Skinless Chicken Breasts
- 1 Tbsp. Onion Powder
- 1 Tbsp. Garlic Powder
- 2 tsp. Chili Powder
- ½ tsp. Salt
- ½ tsp. Pepper
- 1 cup A&W Root Beer
- 1 cup Western Family Barbecue Sauce
- Hamburger bun of choice
- In a small bowl, mix all dry ingredients and rub on chicken. Put in crock pot.
- Spread Western Family barbecue sauce over chicken in crock pot and pour in A&W Root Beer.
- Cook chicken in crockpot on low for 6-8 hours or high 3-4 hours.
- Remove chicken from crockpot and shred. Put shredded chicken back in crockpot and cook 15-30 minutes.
- Place ½-1 cup of shredded chicken on bun. Serve.