Garlic Grilled Steaks

This is another one of my all time favorites!  I don't remember where I found this recipe but I've been using this ever since with my own twists.  It's almost time to pull those grills out.  For me, sometimes too much garlic can be overwhelming.  So I use less then what the recipe called for.  Don't be afraid to mix it up a bit and add your on zest to the recipe! 



Ingredients:
- 10 garlic cloves (I only use 4 to 5 cloves)
- 1 1/2 tsp salt
- Tbsps EVOO or Canola oil
- 1 Tbsp lemon juice
- 2 tsps worcestershire sauce
- 1/2 tsp pepper
- a pinch of cayenne pepper (Optional)
- 4 New York strip or rib eye steaks

Marinade for up to 4 hours or more in the fridge. 

Slap them on the grill and let them go.  Truly nice and juicy! 

Enjoy!


Jill's Comfort Zone

Piri Piri Chicken

My foodie friend, Julie, posting pictures of her camping adventure and the delicious food they made on facebook a few weeks ago.  Oh man did they have an awesome spread!  She had a picture of this delicious Piri Piri chicken!  I just had to make it!  It was Labor day weekend and I wanted something different to grill.  My mom was still in town and she's a little picky.  She's not open to new things...she's stuck on her old school southern food.  LOL!  She wants her smoked pig tails, ham hocks, okras and fried pork chops.  Ha!  I couldn't find the Piri Piri sauce at the market so I searched the internet and found a Piri Piri Sauce recipe on Cookaz.com. This chicken was truly delish!  Thanks Julie for introducing me to this delish recipe.  I will be making this again.  The chicken came out nice and juicy!  My children invited some of their friends over and we had a great time!

Sauce Ingredients and directions:

4 fresh hot chili peppers (jalapeno, poblano or similar), chopped

8 Tbsp lemon juice or lime juice
 

10 - 12 Tbsp olive oil (or more to achieve desired consistency)
 

1 Tbsp cayenne pepper or red pepper (adjust quantity to taste)
 

2 tsp garlic powder
 

2 Tbsp paprika
 

2 tsp salt
 

2 Tbsp dried oregano (or to taste)

 



Combine all ingredients in a blender and process to a smooth paste. Taste and adjust with salt, pepper, 

cayenne pepper and paprika.  Refrigerate for at least 24 hours to allow flavors to develop.   



I should have made more sauce but this did the trick.  After you have split the chicken open down the middle, cleaned the chicken and  removed the rib bones, rub the chicken generously with the Piri Piri sauce inside out.  Make sure you put some of the sauce under the skin. Place chicken in a glass dish and marinate for up to 12 hours in the fridge.






 Tuck in the wings.  





Get the grill nice and hot!  Grill for a bout 1 1/2 hours.  Keep basting with leftover sauce. 

 My girls love when their Grandma is in town.  She spoils them to death!  This was one of our game nights and Sabrina won.  Psst...don't tell my mom that because she claims that this was her victory!  LOL

Enjoy!


Jill's Comfort Zone

Grilled Corn with Chive Butter

 Rachael Ray Magazine

 I saw this recipe in one of Rachael Ray's magazines and just had to try it.  Sorry I didn't take a picture but I'm way over due with grilling so you'll have one to look at soon!  ;)

6 medium ears sweet corn, in husks
1/2 cup butter, melted
2 Tbsps snipped chives
1 Tbsp sugar
1 1/2 tsps lemon juice
Salt and Pepper

Soak corn in cold water for 1 hour.  In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper.  Carefully peel back corn husks to within 1 inch of bottom; remove silk.  Brush with butter mixture.  Rewrap corn in husks and secure with kitchen string.

Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally.

Enjoy!


Jill's Comfort Zone

Indian Spiced Beef Patties

Back in August 2009 I was going through my recipe books again.  I'll have to take pictures of my kitchen bible's (my homemade recipe books) one day and blog about them.  Anyway, these were the best burgers ever!!!  Taste sort of like a Gyro...minus the cucumber taste.  hehe

I used ground spices except for the fennel seeds because I had them on hand and wasn't going out to spend $25 or more on spices I already have!  I did have to buy the cardamom seeds because I didn't have any and I couldn't find the pods either!  OMG...I love the smell of fennel!  My kitchen was smelling lovely when I was toasting the spices...especially when I started grinding the fennel seeds using my mortar and pestle!  Ahhhhh....

Then I was pissed off because I couldn't find my fresh cilantro that I brought the other day!  I brought two containers and couldn't find neither one of them so I had to used dried cilantro!  Boy was I pissed!!!  I must have left them at the grocery store...so I thought!  Two days later while I was going through my grocery bags that were left unpacked BINGO!  You know I really was pissed!  Since my back surgery, I can't bend down so that's the kids job to unpack the groceries, etc.  I was sure Sabrina passed me the cilantro to put in the fridge that day.  SMH!

You might want to make less sauce because I had plenty leftover but none went to waste.  I used the sauce as a dressing for my salad the next day and as a dipping sauce for my carrots!  Truly delish guys!  ;)

Ingredients:

Spice Blend

2 tsps coriander seeds (I used ground coriander)
1 tsp cumin seeds (ground)
1 tsp fennel seeds
6 cardamom pods, seeds removed, pods discarded (ground)
2 whole cloves (ground)

Sauce

1/2 cup plain yogurt, preferably greek
1/2 cup finely chopped cilantro (I used dried so used less amount)
1/4 cup sliced green onions
1 Tbsp lime juice
1/4 tsp coarse salt

Beef

2 Tbsps olive oil
1 cup finely chopped onion
2 tsps minced garlic
1 1/2 lb. ground beef
1/2 cup fresh bread crumbs
1/4 cup plain Greek yogurt
1 1/2 tsps coarse salt, divided
1/2 tsp black pepper, divided
1/2 tsp cayenne pepper

Pitas

8 pita flatbreads, warmed (I used Whole Wheat Pita Bread)
1 cup thinly sliced red onion
1 cup diced tomato (I used canned diced tomatoes because I got lazy!  LOL)

Heat small dry skillet over medium heat until hot.  Add all spice blend ingredients; toast 2 to 3 minutes or until spices are fragrant, stirring constantly to prevent burning.  Grind spices in spice grinder or with mortar and pestle.  *I was so busy rushing I forgot to take a picture of this part!  Sorry guys!  :(*

Place 1 tsp of the spice blend in small bowl; stir in all sauce ingredients.  Refrigerate.

Heat oil in same skillet over medium heat until hot.  Cook onion and garlic 5 minutes or until onion is softened.  Place in large bowl; refrigerate 10 minutes to cool.
Add all remaining beef ingredients and remaining spice blend; gently min until well-blended.  Form into 8 (4x3 inch) oval patties about 1/2 inch thick.  Heat grill.  Grill patties, covered, over medium heat or coals 8 to 10 minutes or until thoroughly cooked and no longer pink in center, turning once.  Place on warm pitas; fold pitas.  Top with sauce, red onion and tomato.

 Not your perfect shaped patties but they were perfect for me, my family and friends!  :)

Tried and it was delish!

Can't you tell?  LOL!


And there you have it....Indian Spiced Beef Patties!!!  Yummy!

Enjoy!


Jill's Comfort Zone

Bacon Wrapped Chicken Skewers

My foodie friend, Little c, sent me a recipe for some bacon wrapped chicken skewers a while back. I just substituted some ingredients! I'm sure I've told you that I'm a BIG fan of bacon before. So if there's bacon involved there's a 98% chance that I'm trying it! LOL! When it comes to skewers/kabobs I always seem to burn a few in the cooking process so I always make extra to replace the ones that are badly burnt. I don't know what it is...


Ingredients:
1 pk chipotle pepper marinade
Salt & pepper
1 1/2 med. red peppers, cut into approx. 2 1/2 inch pieces
1 1/2 med. green peppers, cut into approx. 2 1/2 inch pieces
1 large onion, cut in chunks
2 lbs. boneless/skinless chicken breast, cut into cubes
Skewers
1 1/2 pks bacon
Spicy chipotle BBQ sauce, optional
Juice of fresh lemon
EVOO

*If using wooden skewers, soak for 2 hours before using. Now this part I'm not sure if it really helps the skewers from not burning because mines always seem to still burn. Like I said...maybe I just have bad luck when it comes to kabobs! haha  It's definitely time for me to invest in some metal skewers. 

Once chicken is clean and cut, season with lemon juice, salt and pepper. Prepare chipotle marinade following directions on package.

Place chicken in resealable plastic bag along with marinade and marinade for 1 to 2 hours in refrigerator.

Cut peppers, onions and set aside.


Remove chicken from fridge; wrap each chicken cube with a slice of bacon and thread each skewer (making sure that the skewer secures the bacon) alternating, peppers, onions and chicken.

Coat grill rack with EVOO (lightly); heat grill to med., cook approx. 15 to 20 minutes on all sides. 


Remove skewers from grill and coat with BBQ sauce.  (Optional)

Thanks Little c! 

Jill's Comfort Zone

Beer Can Grilled Chicken

Food Network

So I've been wanting to make this for the longest time! So last August I finally did it using The Neely's Pat's Beer Can Grilled Chicken recipe! OMG...that chicken was delish despite the minor finger tip burns! LOL!  I told you...there is never a dull moment in the Isreal's house!  SMH!

2 Tbsps salt

2 Tbsps smoked paprika

2 Tbsps onion powder

1 tsp cayenne pepper

1 tsp cumin

2 tsps thyme

2 tsps oregano

2 tsps ground pepper

2 tsps garlic powder

Olive oil

1 can of Budweiser (you can use whatever beer you like) onions, sliced*I forgot to put the Oregano on the counter when I took this pic!  You will need it!

Add all the seasoning in a bowl and blend well.

Slice onion and drink some beer!  LOL  Don't drink it all...leave half of can of beer!  Sorry I had to cut the sliced onions out the pic...it was showing other items that wasn't needed. 

After you've cleaned the bird, pat it dry!

Brush some EVOO on the bird.

Stuff the sliced onions in the cavity.

Start sprinkling the seasoning mixture on the bird and massage it in.  Don't forget to sprinkle some inside the cavity too!

Ready to hit the grill...

After several attempts to closed this damn grill down all the way, I started getting pissed!  But I finally figured it out...

 

So I lean the itch slightly to the side...jeeezzzz!  20 minutes into the cooking process I saw the grill smoking like crazy so I go open it up to find the damn bird done crushed the freaking can; beer pouring out every where; and the damn flames is loving the heck out of that rub and EVOO I bathed the damn bird in!  So now I have to remove the bird and waste another one of my beers on this damn chicken!  You know I hot as hell now!  This bird had gotten on my last nerves!  I slightly burned my damn finger tips which was still sore days later to save this damn bird!  Ahhh...sorry!  Back to the recipe!  I was having a flash back...

Now I was trying to check the temperature and found out that my damn thermometer was broke!  Since that was my first time grilling a whole bird, I wanted to be accurate!  Oh well...I just used my brainometer!  I thought to myself "this f**king chicken better be good as hell!  Putting me through all this BS..."!

Looks done to me!  Just the way I like it...nice and crispy!  No pink meat and still juicy!!!  

Mom tested....

Kid approves!!!

So after all, it was worth the hassle!  Yummy!  Delish!  I served the chicken with green beans and rice.

Enjoy!

Thanks Neely's!!!!

Jill's Comfort Zone

Grilled Potatoes and Veggies Packet

Ingredients:
5 potatoes, quartered
2 tsp extra virgin olive oil
2 Tbsps water
3 to 4 Tbsps Italian dressing
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
A hand full of baby carrots
1 tsp minced garlic
2 Tbsps Kraft grated parmesan cheese


Place veggies in a large bowl. In a med. boil whisk oil, water, minced garlic and Italian dressing. Pour oil mixture into the bowl of veggie and toss to coat.

Preheat grill to med. heat. Place potatoes in center of Reynolds Foil Packets or a piece of heavy-duty foil. Seal packet on each sides leaving room for heat circulation inside.

Grill 18 to 20 minutes or until veggies are tender.

Cut slits in foil to release steam. Open packet and sprinkle with cheese.


Jill's Comfort Zone