Mushroom Ham Snackers

What You Need:

 

12 button mushroom caps, 1 1/2 inch in diameter

12 slices of Swiss cheese

12 slices of cooked ham

12 pineapple chunks, fresh or canned

Olive oil

3/4 tsp chili powder

1/4 tsp salt

 

How to Make It:

 

Cut the stems for the mushrooms. 

Cut off the top of the caps so that the mushrooms are approximately 1/2 inch thick.

Lay the mushrooms flat side down.

Fold a slice of cheese to fit the mushroom and place it on top of the mushroom.

Fold a slice of ham to fit the mushroom and place it on top of the cheese.

Place a pineapple chunk on top of the ham.

Secure together with a toothpick.

Continue with all 12 mushrooms.

Brush the bottoms of each mushroom with the olive oil.

Mix the chili powder and salt together in a small bowl.

Sprinkle over the tops of the stackers.

Heat the grill to medium temperature.

Place the mushrooms on the grill standing up with only the mushroom touching the grate.

Grill 4 minutes being sure the cheese is beginning to melt and the mushrooms are slightly charred on the bottom.

 

Any type of meat and cheese will work with these snackers.  They are a great beginning to the perfect meal.

BBQ Leg Quarters Mamma’s

What You Need:

 

1/4 C ketchup

2 TBSP Dijon mustard

2 TBSP honey

2 TBSP cider vinegar

2 TBSP canola oil

1 TBSP dark brown sugar

2 tsp. Worcestershire sauce

2 tsp. dry mustard

1 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp salt

1/4 tsp cayenne

4 chicken leg quarters

 

How to Make It:

 

Place the ketchup, Dijon mustard, honey, vinegar and oil in a large mixing bowl.

Stir in the brown sugar until dissolved.

Add the Worcestershire sauce, dry mustard, paprika, garlic and onion powders, salt and cayenne.

Whisk to thoroughly blend the flavors together.

Place the leg quarters in a large zip lock bag.

Add the marinade.

Release as much air as possible from the bag and seal.

Place in the refrigerator at least 4 hours being sure to turn often.

Remove the chicken and discard the marinade.

Heat the grill to medium temperature.

Grill the leg quarters bone side down on indirect heat about 40 minutes.

Chicken is cooked through when the juices run clear.

 

For a crisper chicken place the leg quarters skin side down on direct heat for the last 10 minutes of the grilling time.

Asian Herb Chicken Dippers

What You Need:

 

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

1/2 tsp cumin

1/2 tsp lemongrass

1/2 tsp basil

1/2 tsp thyme

1/2 tsp kosher salt

1/4 tsp pepper

1/8 tsp cayenne

1/4 C canola oil

4 chicken breasts, boneless, skinless and cut into 1 in chunks

1/2 C soy sauce

2 TBSP lemon juice

2 TBSP rice vinegar

1 TBSP green onion, green cut away and minced

1/4 tsp red pepper flakes

 

How to Make It:

 

Stir together the garlic powder, onion powder, paprika, cumin, lemongrass, basil, thyme, salt, pepper and cayenne in a large mixing bowl.

Gradually add the canola oil and whisk as you add to be sure the spices do not clump together.

Place the cut up chicken pieces in the bowl with the spices.

Toss to cover completely.

Cover the bowl and refrigerate 1 hour.

Heat the grill to medium temperature.

Place the chicken chunks on a bamboo skewer.

Grill 6 minutes, turn over and grill an addition 5 minutes.

In a small bowl stir together the soy sauce, lemon juice, vinegar, green onion and red pepper flakes.

Use the sauce for dipping. 

 

If the dipping sauce seems too thick for your liking add a couple tsp of water.  Be sure to stir well so the water doesn’t rest on the top.

 

 

 

A Touch of Mint Chicken Grillers

What You Need:

 

1/3 C fresh mint, coarsely chopped

1/4 C + 2 TBSP olive oil

1/4 C lemon juice

1 TBSP garlic, coarsely chopped

1 tsp. salt

1/2 tsp pepper

4 chicken breasts, boneless and skinless

2 TBSP unsalted butter

1 small yellow onion, chopped fine

1 jalapeno pepper, stemmed, seeded and chopped fine

1/4 C Dijon mustard

2 TBSP honey

 

How to Make It:

 

In a large mixing bowl whisk together the mint, 1/4 C olive oil, lemon juice, garlic, salt and pepper. 

Place the chicken breasts in a large zip lock bag.

Add the mint mixture and seal tightly.

Turn the bag a few times to be sure the mint mixture covers the chicken.

Refrigerate one hour.

Place the 2 TBSP of olive oil in a skillet over medium high heat.

Add the butter and heat until the butter is completely melted.

Add the onion and jalapenos and cook 4 minutes or until the onion is translucent.

Remove from the heat and stir in the mustard and the honey.

Heat the grill to medium high. 

Cook the chicken breasts 8 minutes turning once.

Baste the chicken with the mustard sauce and continue grilling 5 more minutes or until the juice runs clear.

 

Keeping the lid closed on your grill will insure your meat will be cooked fast, evenly and without flare ups. 

Spicy Salsa Chicken Drummers

What You Need:

 

1 C hot salsa

1/4 C orange juice

1 TBSP lime juice

1 TBSP Italian Parsley

1 TBSP light brown sugar

1 TBSP olive oil + extra for brushing meat

1 tsp orange zest, grated

1 tsp oregano

1/4 tsp ground cumin

1/4 tsp pepper

4 (8 oz) chicken legs

 

How to Make It:

 

Combine the salsa, orange and lemon juice, parsley, brown sugar, olive oil, orange zest, oregano, cumin and pepper in a food processor.

Process until the mixture becomes smooth.

Place the chicken legs in a shallow container with a lid.

Pour the salsa mixture over the chicken legs.

Cover and refrigerate at least 4 hours turning the container every so often to make sure the marinade covers the chicken completely.

Remove the chicken from the marinade.

Place the marinade into a saucepan, bring to a rapid boil and cook 1 minute.

Brush the chicken legs with the extra olive oil.

Heat the grill to medium heat.

Place the chicken legs over the direct heat and grill 10 minutes turning once.

Remove the chicken legs to the indirect heat and continue cooking 40 minutes or until juices run clear.

The last 15 minutes of cooking baste the legs with the leftover marinade.

 

This meat is great served with a fruit salad. 

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