Tom and Georgia

Tom and Georgia
50 years of marriage this year September 2017

Friday, May 28, 2010

MORE GRILLED PICNIC FOOD RECIPES

 
 
RANCH/ITALIAN MARINATED CHICKEN BREASTS

1 - 2 and 1/2 pound bag of  boneless chicken breasts
1 - 8 oz. bottle ranch dressing
1 - 8 oz. bottle zesty Italian dressing
Thaw chicken and place in a large bowl. Cut chicken breasts in half  and pour the Ranch and Italian dressings over the chicken. Cover and let sit in refrigerator for one hour.  Remove from refrigerator  and slowly mix the chicken around to get both flavors though out the breasts.
Return to the refrigerator for at least another hour or two. (MAY be done overnight, it gives  more flavor).
Turn up your grill,  add the chicken and watch the magic.
The combination of both the Ranch and Italian gives a unique, wonderful taste to these tender breasts.

 
GRILLED RIBS WITH BBQ SAUCE

4# of lean pork ribs
Black pepper and salt
1 bottle favorite BBQ sauce  
On a nicely heated charcoal grill (or gas grill), place the ribs and cook evenly and well browned, turning over often. Season as desired after the ribs have been turned once.
Make sure they are nice and browned and starting to tenderize. Now, preheat your oven to 350 degrees and place the ribs on a cookie sheet cover with the BBQ sauce and tent aluminum foil over them and seal the edges. Bake for an additional 30 minutes and turn oven to low and keep warm covered until ready to serve. You get the best of grilling and baking and very nice and tender ribs.

 
BEEF OR CHICKEN KABOBS
 
2# boneless chicken breasts
OR 2# boneless lean tender sirloin
Fresh whole mushrooms
Green, yellow, red pepper chunks
Onions cut into chunks
Zucchini, chunked
Grape or cherry tomatoes
Any other vegetable you may want to try
Italian dressing

Whether you choose chicken or steak is of course, up to you. They should be cut into 2 inch chunks or squares and put into a medium sized bowl to which you will add the Italian Dressing.  Marinate at least 2 hours or overnight.
Cut up all the vegetables you would like to use on your kabobs and alternate with the meats onto the skewers so you can evenly distribute for as many kabobs as you wish to make.
Heat your grill to a nice charcoal glow covered all in white ash...or use your gas grill and keep at medium heat.
Place the kabobs on the grill and cover (if you have a lid or kettle), and cook for at least 10 minutes. With tongs, turn them over and cook another 15 minutes. As they cook, the veggies will get soft and sometimes fall off so be careful as you pick them up to turn. Repeat on both sides as you did the first time 10 to 15 minutes each side. Remove them from the grill and put into a 300 degree oven and cover lightly with foil. Cook an additional 20 minutes and turn down to low to keep warm until serving.

 
FOIL-GRILLED POTATOES

(4 servings or adjust to as many as you need)
4 LARGE Idaho or Russet potatoes
1 large onion
Garlic salt
Pepper
Margarine spray
Aluminum foil

Tear enough aluminum foil to hold your potatoes and onions. Thinly slice each potato (with skin on and cleaned, of course) onto the foil… slice enough onion to lightly cover the potato...

Add garlic salt and pepper to taste... and spray margarine generously...

Close and seal each pouch so there a little room for the steam and flavors to mix.

Place the potatoes preferably on the top rack while the chicken or other meats are cooking. You may want to place them directly onto the main rack after the meat is done and keep an eye on it so it doesn't burn.

Total cooking time shouldn't be over 45 minutes.

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