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Recipe Source: Unknown
Picture Source: Dinner with George
6 brussels sprouts, halved
1/2 pound butternut squash, cut into 12 cubes
1 pound sirloin beef, cut into 18 cubes
2 tablespoons olive oil
1/2 teaspoon each coriander and turmeric
Steam vegetables, thread with meat onto 6 skewers. Broil until browned. Let rest 5 minutes.
Mix oil with spices, drizzle onto kebabs, then serve
Makes 6 servings.
1 lb ground pork
1/2 cup sifted flour
1/2 cup chopped onion
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon ground pepper
Mix all ingredients in mixing bowl. Form miniature meat balls. Broil till browned and thoroughly cooked.
Serve cold with tooth picks.
2 teaspoons grated orange rind
1/2 cup fresh orange juice
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seeds, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once.
Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes.
Serve sauce with fish.
4 servings (serving size: 1 fillet and about 1 tablespoon sauce)
3/4 cup vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon freshly ground pepper
2 teaspoons dried parsley flakes
1 teaspoon dry mustard
1-1/2 pounds flank steak
Combine all ingredients except steak in a heavy-duty zip-top plastic bag.
Score steak by making 1/8-inch-deep diagonal slashes across the meat in two different directions to create a diamond pattern on both sides of the meat. Add steak to marinade; seal and chill at least 1 hour or overnight.
Remove steak from marinade, reserving 1/4 cup marinade. Boil reserved marinade 5 minutes to kill any bacteria; use as a basting sauce. Grill steak, covered with grill lid, over high heat (400° to 500°) 5 minutes on each side or to desired degree of doneness, basting occasionally. Remove from grill; let steak stand covered for 5 minutes. (To broil, place steak on a rack in a broiler pan. Broil 3 to 5 inches from heat for 5 minutes on each side or to desired degree of doneness).
Slice steak diagonally across grain into thin strips.
Yield: 4 to 6 servings
6 skinless, boneless chicken breast halves (about 2 pounds total)
4 teaspoons Jamaican jerk seasoning
8 cloves garlic, minced
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
Olive oil cooking spray or 2 teaspoons olive oil
Place a chicken breast half between sheets of plastic wrap; pound gently with the flat side of a meat mallet until an even 1/2 inch thickness. Repeat with remaining chicken.
In a small bowl, combine jerk seasoning, garlic, thyme, and lemon peel. Brush chicken breasts with lemon juice. Sprinkle garlic mixture evenly over chicken breasts; rub in with your fingers.
Place chicken in a resealable plastic bag; seal bag. Chill in the refrigerator for 30 minutes to 24 hours.
Lightly coat chicken with olive oil cooking spray or brush lightly with olive oil.
Preheat an indoor electric grill. Place chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. (For a covered grill, allow 4 to 5 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling).
To serve, slice chicken; pass lemon wedges. Makes 6 servings.
Broiler method: Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through broiling.
Grilling method: Place chicken on grill rack of an uncovered grill directly over medium heat. Grill for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through grilling.