Grilled Chicken and Pineapple Skewers

Summer is for grilling and fresh fruit, so why don’t you combine the two?
Ingredients 

  • 1 1/2 lbs Chicken Breast
  • 2 tablespoons Olive Oil 
  • 1/4 cup Onion, minced
  • 3 cloves Garlic, minced
  • 1 tablespoon Ginger
  • 1 cup Ketchup 
  • 1/4 cup Soy Sauce, low sodium 
  • 1/4 cup Honey
  • 1/4 cup Brown Sugar
  • 1 Lemon, juiced
  • 1 Pineapple 

Directions 

1.) Before you start cooking, you need to soak the skewers in water for at least 20

minutes. This makes sure that they don’t catch fire on the grill.

2.) Cut the chicken breasts into 1-inch pieces. 

3.) In a small saucepan, sauté the onion in the olive oil for 7 minutes or until translucent. 

4.) Add in the garlic and ginger, and continue to sauté for a minute. 

5.) To finish up the sauce, in the pan add the ketchup, soy sauce, honey, brown sugar, and lemon juice. Let this simmer on a medium low setting for 10 minutes.

6.) Once this cools down, add half of the sauce into a large ziplock bag with the chicken to marinate for five hours. 

7.) After this time is up, chop up the pineapple into 1-inch pieces. You want them about the same size of the chicken. 

8.) Remove the chicken from the bag, and alternate threading the chicken and pineapple on the skewers. 

9.) On a preheated grill, let the skewers grill for 5 minutes. After this, baste them with the extra sauce every 3 minutes. 

10.) After 18 minutes of this, check if the chicken is done by cutting into it.  

Queso Blanco Mac & Cheese

For every food day, potluck, and holiday, you need to have a signature dish to bring. This might be more of a cold weather meal, but you can’t go wrong with mac and cheese (unless you’re lactose intolerant). I came up with this recipe late one night when I had to bring lunch for my whole class and ended up just combining a few things I had in my pantry. I like to think this is just a basic mac & cheese recipe because you can build off of it. You can switch up the cheeses or maybe try adding in other seasonings.

Ingredients

  • 32 oz block Queso Blanco Cheese (Velveeta)
  • 2 lbs Macaroni Noodles (two boxes)
  • 1 cup Colby-Jack Cheese, Shredded
  • 1 cup Milk
  • 2 teaspoons Pepper
  • ½ teaspoon Salt

Directions

  1. Bring a big pot of water to a boil, and cook the noodles according to the package. Drain the water and set to the side.
  2. In a crockpot, add in the queso blanco, colby-jack, milk, pepper, and salt. Allow this to cook on a low heat for two hours.
  3. After two hours, stir in the noodles and let this cook for two more hours.
  4. If it’s too thick, add in an extra ¼ cup of milk. If it’s too thin, add in ¼ cup of colby-jack cheese.

Steak Tacos

Mexican food comes in many forms, but tacos seem to be the granddaddy of all them. You don’t need a fork to eat them, and they are relatively easy to make. These steak tacos might become my go-to recipe for taco Tuesday.

Ingredients

  • 1 1/2 pounds of Flank or Flat style Steak (almost any cut of beef will work)
  • 3 Limes
  • 1 Lemon
  • 1 Orange
  • 4 cloves Garlic
  • 1 teaspoon Cumin
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 cup Cilantro
  • ¼ cup Olive Oil
  • 10 corn or flour tortillas
  • other toppings

Directions 

  1. Juice the lemon, limes, and orange into a bowl. Then chop up the oregano and cilantro. Add the juice and herbs in a large ziplock bag.
  2. Now combine the salt, pepper, cumin, garlic, and olive oil to the bag. Zip up the ziplock bag, and shake it up to combine the ingredients. From there add in the steak, and allow this to marinade overnight.
  3. The next evening or at least 12 hours later, fire up the grill. Cook the steak to your preference of being done, and allow it to rest for 7 minutes.
  4. Be careful cutting the meat into 1/2 inch strips because it’s still going to be hot. Serve on tortillas and add any other toppings such as lettuce, sour cream, pico de gallo, ex.

Cornbread Waffles with Chili 

Though it’s getting warmer outside, that doesn’t mean you can’t still make your favorite comfort food. 
Ingredients

  • 1 1/2 pounds Ground Beef
  • 1 can Kidney Beans
  • 1 can Diced Tomatoes 
  • 1 can of tomato paste
  • 1/2 Packet Chili Seasoning
  • 1/4 cup Onions, diced 
  • 1 cup Water
  • 1 box Cornbread Mix + whatever it calls for 

Directions 

  1. Begin by cooking up your ground beef on a medium heat in a skillet. Once that is cooked, drain any grease. 
  2. In a separate pot, combine the diced tomatoes, beans, onions, seasoning, and water. While cooking the beef, let this simmer on a low heat. 
  3. Once the beef is cooked, add it into the chili pot. Stir this and allow it to set on a medium-low heat for 15 minutes.
  4. According to the box mix, make up the cornbread batter. When I made this, I added extra liquid (about 1/3 cup of water or milk) to thin out the batter more. In a greased preheated waffle iron, pour in the batter. Personally, my waffle maker has a timer on it, but if you don’t have one, just check every two minutes.
  5. Remove the chili from the heat, and serve with the cornbread

Crock-pot French Dip

The deli style French dip is a classic American sandwich that usually takes a lot of prep. This recipe is perfect for the weekday as it only takes 20 minutes of preparation.
Ingredients

  • 1 Onion, diced
  • 2 cup Beef Broth
  • 1/4 cup Soy Sauce
  • 2 Tbsp Worcestershire Sauce
  • 1 tbsp Dijon Mustard
  • 3 cloves Garlic, chopped
  • 2 teaspoon Basil
  • 3 lb Beef Shoulder Roast
  • 1 tsp Salt
  • 1 tsp Pepper
  • One loaf French Bread
  • Stick of butter, softened
  • 12 slices Provolone Cheese

Directions

  1. At the bottom of your slow cooker, add the chopped garlic and onion. On top, place your roast that has been seasoned with salt and pepper.
  2. In a bowl, combine broth, soy sauce, mustard, basil, and Worcestershire sauce. Pour this over the roast, and cook on low for 7 hours.
  3. If after 7 hours your roast hasn’t fallen apart, slice it into 1-inch thick pieces and cut off any extra fat.
  4. Slice the french loaf into 12 slices. Butter one side of each slice. Then assemble the sandwiches by putting down one slice of buttered bread followed by the roast. After that, put on two slices of provolone. Top it off with another slice of bread, but this time with the butter side up. Put them on a hot skillet or panini press until the outside is golden.
  5. Serve with the au jus that’s left over from the crock-pot.

File_000 (1).jpg

Chicken Vegetable Soup

I really wanted to recreate my favorite soup this week, but I’ve been to four different stores looking for lentils and couldn’t find any. The closest thing I could find was this soup mix by Bob’s Red Mill, which is a combination of split peas, barley, lentils, and alphabet pasta. It seems like a really weird mixture, but it works. I’ve started off by cooking the creamed veggie soup recipe on the back of the package, but as usual, I just made it up as I went. Unless you have a lot of time on your hands, I would recommend making the chicken and stock in advance.

Ingredients

  • 3 Chicken Breast, Skinless & Boneless
  • 2 Bouillon Cubes-Chicken
  • 1 ½ cups of Bob’s Red Mill Vegi Soup Mix
  • 2 Carrots
  • 2 stocks Celery
  • ½ Onion
  • 1 Cup Milk of your choice

Directions

  1. Begin by bringing a large pot of water to a boil. Add in the bouillon cubes and chicken breasts. Allow them to boil for 17 minutes, then cut a breast in half to check to see if it’s done. If it’s still pink, put it back in to continue to cook, checking on them every five minutes. Once they are cooked, remove the breasts, and remove the water from heat. Then, put them to the side so they can cool down.
  2. When the water is manageable, remove any of the floating stuff that might still be in the pot. Measure out 4 ½ cups of this liquid. Either save the rest of this juice, or dump it down the drain. Pour the 4 ½ cups back into the pot, and bring it back to a boil. Reduce heat to medium, and put in the soup mix. Allow this to simmer for 30 minutes.
  3. Thinly slice or grate the carrots, celery, and onions. Put these vegetables into the soup mix, and allow them to soften on a medium heat for 15 minutes.
  4. Chop up the chicken breasts and add them to the soup, and continue to let this simmer for another 15 minutes.
  5. To finish this up, remove from heat. Add the milk to the pot, and stir until it’s combined. At this point, it’s still very hot, so let this sit for at least 10 minutes before consuming.

Italian Pork Chops and Pasta Salad

Now that the winter chill has disappeared, it’s the start of grilling season! My favorite thing about this meal is that almost everything can be made the day before so that you can enjoy your evening and have a nice meal almost completely ready for you when you get home. 

Ingredients 

  • 1 9 oz package of Cheese Filled Tortellini
  • One 16 oz bottle Italian-style salad dressing (I recommend a Robusto style)
  • 3 tablespoons Salad Supreme Seasoning
  • 1 tablespoon Olive Oil
  • 2 tablespoons Basil
  • 2 tablespoons Oregano
  • 4- 4 oz Pork Chops
  • ⅓ cup of grated Parmesan
  • 2 cups Cherry Tomatoes, quartered

Directions 

  1. Fill a medium to large size pot with water about halfway full. On the stove top, bring the water to a boil. Prepare the tortellini according to the package. To tell if it’s done, it will have grown in size and is able to float on its own. Afterward, drain it and allow the pasta to cool. 
  2. In a large bowl combine the whole bottle of dressing, salad supreme seasoning, olive oil, basil, and oregano. Give this a good mix so that the dressing and oil don’t separate. Either in a gallon-sized ziplock bag or another bowl, pour in half of this mixture. Toss in the pork chops and cover them. Allow them to marinate for at least four hours or do this overnight for best results.
  3. Once the pasta is cooled, combine it with the remaining of the dressing mixture. Carefully fold in the cherry tomatoes and parmesan cheese. Cover this in the refrigerator, and allow it to ferment.
  4. When ready to cook the pork, fire up the grill at a medium heat. Keep in mind if the chops are bone, they take longer to cook. Personally, mine took about 8 to 12 minutes.