Grilled Steak and Cheese Sandwiches

I have been craving these since I went gluten free and can no longer eat at our cheese steak shop, so I finally decided to try my GF dinner roll recipe as a hoagie. It worked great! Mr. loved these and still talks about them. We happened to have a friend over so he was lucky to get one too, he loved it. Warm soft rolls full of delicious grilled steak, onions and peppers with melty gooey cheese....you know you want some!

Grilled Steak and Cheese Sandwiches
adapted from BHG

4 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoon soy sauce (Tamari for gluten free)
2 teaspoons packed brown sugar
3 tablespoons Worcestershire sauce (be sure it's gluten free)
Ground black pepper
1 large sweet vidalia onion, cut into 1/2-inch-thick rings
2-3 bell peppers, sliced
1 1/2 pounds beef steak, sliced thinly (I used our fave trip tip steak)
3 slices Provolone cheese, divided
3 slices Mozzarella cheese, divided
3 slices American cheese, divided
6 soft hoagie rolls (gluten free recipe here)

Combine oil, the vinegar, soy sauce, brown sugar, Worcestershire sauce and pepper. Divide marinade in half, in large baggies or bowls, add half to the onions and peppers and the other half to the steak. Let it all  marinate for a few hours if you have time.

Heat grill on medium, using a smaller grill tray (so food does not fall through) grill the peppers and onions until softened slightly, remove and keep warm. Add steak and grill, tossing to cook it, takes just a few minutes. Remove, set aside. Discard marinade.

Turn on oven broiler.
Wrap each roll in a foil boat (it helps them stay put while in the oven and easier to serve and eat) place on baking sheet, add some peppers and onions and steak to each roll. Cut each cheese slice in half, add a half of each kind to each roll. Once each roll is assembled, place under broiler for cheese to melt. Enjoy!

fresh baked gluten free rolls, for me!

grilling peppers and onions

grilling the steak, grills fast!

assembly line

stuffed with steak, peppers and onions

melted cheese, ready to eat!

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enjoy,

Mesquite Chicken Tacos with Creamy Corn Salsa

We love tacos here so when I discovered this corn salsa I thought it'd be nice to try something new. These were fabulous, the chicken is marinated in a mesquite seasoning and with the creamy corn salsa makes these explode with more deliciousness. Serve with your favorite toppings and tortillas and enjoy!


Mesquite Chicken Tacos with Creamy Corn Salsa
adapted from Wendy Weekend Gourmet

Corn Salsa
1 1/2 cups thawed frozen corn kernels
1 finely diced seeded jalapeno
1/4 cup lowfat sour cream
1/4 cup mayo
1/2 tsp. cumin
1/4 cup finely diced red onion
salt and pepper to taste
1/4 tsp mesquite seasoning mix

Make the creamy corn salsa by combining all the ingredients in a bowl, stir well to combine and refrigerate until you're ready to serve the tacos.

Mesquite Marinade

Juice of 3 limes

1 tbs. olive oil

2 tbs. mesquite seasoning mix

2 tbs. honey

salt and pepper to taste

1 1/2 lb chicken breasts

In a large bowl whisk ingredients (except chicken) well to combine then add chicken breast. Toss well to coat and refrigerate for 2-4 hours -- the longer you marinate, the better the flavor will be. 

Heat a large non-stick skillet or cast-iron grill pan over med-high heat. Add about 1 tbs. olive oil and heat for about five minutes. Brown the chicken well on all sides until cooked through -- about 5 minutes per side (I grilled my chicken).

Transfer the chicken to a cutting board. Let it rest for five minutes, then slice into bite-size pieces. 

Steam 8 corn tortillas using a damp kitchen towel and microwaving for about 1 minute. 

Assemble tacos as desired, can add additional taco toppings if you like.

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Grilled Ham and Cheese Chicken Burgers with Roasted Potato Fries

Winner winner chicken dinner! I came across these burgers and decided to give them a go, such easy ingredients! Since these are soft tender patties, I chilled mine for a few hours to help them firm up (could also freeze them) and cooked them on my grill grate tray thing (see photo) so they'd hold up a little better. The ham and parmesan cheeses were really good in these. We all enjoyed them and will definitely keep in our files.


Grilled Ham and Cheese Chicken Burgers 
slightly adapted from Smoked 'n Grilled 

1 lb. ground chicken breast
1/2 cup cooked diced ham
2/3 cup Parmesan/Asiago cheese (shredded)
Salt & pepper to taste

 Mix all the ingredients together and form into 4 patties. Cover and chill for a few hours. Cook over a medium hot grill until just cooked through. About 8 to 10 minutes.

Add your favorite toppings and buns (we used lettuce, tomato, red onion, mayo and white american cheese).

grilling!

I made myself gluten free buns (they're really flat but were great)

For the fries, I sliced Yukon gold potatoes in half lengthwise, tossed with a little oil, salt and pepper. Roasted in a 425' oven on a parchment lined baking sheet, cut side down for about 40 mins. They'll have crispy outsides and fluffy insides. My fave!

see the ham throughout the chicken patty

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enjoy,
Rachelle

Sticky Coconut Chicken

This has become a family favorite since I saw it a few months ago. The coconut milk tenderizes the chicken so it's nice and tender as well as flavorful. The sauce is delicious drizzled over the chicken and a little rice and veggies.


Sticky Coconut Chicken 
slightly adapted from Your Homebased Mom

6-8 boneless chicken thighs or 11/2 lb boneless chicken breasts
1 can coconut milk
1 Tbsp. minced ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I do mine 24 hrs or that morning). Grill on barbecue, about 4 minutes a side on medium heat. Discard marinade.


Chili Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce (or GF Tamari)
1 tsp. red pepper flakes

Bring above ingredients to a boil over high heat and cook until mixture is reduced and thickened. 8-10 minutes depending on the size of your pan. Watch it, do not let it burn. Glaze chicken and serve.


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enjoy,

Mediterranean Chicken Kebab Salad with Tzatziki

Oooh, I love Greek salads. I remember seeing this before and decided to make it, besides I love grilling, I think I've grilled almost every night this week. I loved the chicken and Tzatziki, my oldest loved the veggie salad. I made mine as a salad, they had theirs in pita breads. What a great salad, great flavors. This is a keeper.
Note, this recipe needs early prep time and time to marinate.


Mediterranean Chicken Kebab Salad
adapted from Skinny Taste
Calories: 239.6 • Fat: 7.8 g • Protein: 28.3 g • Carb: 8.9 g • Fiber: 2.5 g • Sugar: 2 g

1 lb skinless boneless chicken breast, cut into 1 inch cubes
For the marinade:
2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1 tsp garlic, crushed
kosher salt to taste
fresh ground black pepper to taste

For the salad:
1 1/4 cups cucumber, peeled
1 1/4 cups diced tomato
1/4 cup diced bell pepper
2 tbsp red onion, diced
1/4 cup black olives (or kalamata)
1 1/2 tsp vinegar
1 1/2 tsp fresh lemon juice
2 tsp olive oil
1 tsp fresh dill
1 tsp fresh parsley
1/8 tsp dried oregano
salt and black pepper to taste
4 cups shredded lettuce
1/2 cup feta cheese, grated
lemon wedges for serving

Marinate the chicken at least 2-3 hours or overnight (I did mine that morning). If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.

Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.

Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes (I did mine 3-4 mins/side, low heat).

Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken. Serve with lemon wedges.

Tzatziki
slightly adapted from Skinny Taste
Servings: 8 • Serving Size: 1/4 cup • Calories: 17.8 • Fat: 0 g • Protein: 2.6 g • Carb: 1.7 g • Fiber: 0.1 g

8 oz fat free plain greek yogurt
1 small cucumber, peeled and seeded (1 cup grated and drained)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper, to taste
Strain the yogurt using a coffee filter set in a strainer for a few hours to remove as much liquid as possible. Set aside.

Scoop seeds out of the cucumber with a small spoon. Grate cucumber with a box cheese grater. Drain the liquid from the cucumber in a strainer for a few hours. You may need to squeeze out the excess with your hands before using.

Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives, salt and pepper and refrigerate for a few hours before serving.

Makes about 2 cups.

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enjoy,

Sweet and Savory Grilled Chicken

Another great recipe I found was this rub for chicken. It is diabetic and gluten free friendly too. I loved all the flavors in this and grilling it makes them even better. It's become a quick and easy favorite making it a couple times a month. Note: you'll need at least 30 minutes of marinating time.


Sweet and Savory Grilled Chicken
slightly adapted from Kitchen Daily

2 teaspoons light brown sugar (I use 1 tsp splenda brown blend)
2 teaspoons dry mustard
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1-1 1/4 pounds boneless, skinless chicken breast (I slice mine in half length wise) 

Combine brown sugar, dry mustard, onion powder, salt and pepper in a small bowl.

Coat both sides of chicken with the rub up to 30 minutes before grilling.

Preheat grill to medium-high about 10 minutes.

Oil the grill rack. Lower heat to low-medium. Grill the chicken, turning once, about 4 minutes per side if thinly sliced, longer if left whole.

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Jalapeno Popper Burgers

We love those fried jalapeno poppers you'd get from the deli counter, full of gooey cream cheese, Mmm. So when I saw this recipe I had to try it out. These were great, everything I remember in a popper. These burgers were a little messy while grilling but so delicious otherwise. They weren't too spicy, so you can add more or less jalapenos (with seeds) to your liking.

Jalapeno Popper Burgers
inspired from Taste of Home, serves 4

1 can (4 ounces) diced jalapeno peppers, drained
4 ounces reduced-fat Neufchatel cream cheese
1/4 cup shredded Monterey Jack cheese
2 pounds ground beef (ground chicken would be great too)
salt
pepper

In a bowl, combine the jalapenos, and cheeses together. Form 8 even sized patties from ground beef (these are great), add about a heaping Tablespooon of cheese mixture to center of one patty. Place another patty on top and press edges closed. Season with salt and pepper.  Grill about 4 minutes per side on low-medium heat. Top with your favorite toppings. Enjoy the slightly spicy melty gooeyness.

enjoy,

Grilled Italian Seasoned Veggies

Here's a great idea for a side dish, grilled veggies. I just loved this recipe from Giada, man it smells soooo good. What I did was cut my veggies, add them to a large baggie and add the marinade for a few hours, then grilled them. Be sure to watch them, you don't want them to cook too long or they'll be too soft.

Grilled Italian Seasoned Veggies

from Giada/Cooking Channel

Assorted cut veggies such as, summer squash, bell peppers, mushrooms, asparagus.
1/4 cup plus 2 tablespoons olive oil

Salt and freshly ground black pepper

3 tablespoons balsamic vinegar

2 garlic cloves, minced

1 teaspoon chopped fresh Italian parsley leaves

1 teaspoon chopped fresh basil leaves

1/2 teaspoon finely chopped fresh rosemary leaves

(Giada's directions)
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, and mushrooms; 4 minutes for the asparagus. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

enjoy,

Bacon Wrapped Jalapeno Chicken Bites

I brought these tasty bites to our New Years Eve party at friends. Bacon, chicken, jalapeno & cream cheese, grilled. YUM. I made so many, (I used 2 packages of bacon worth and 1 8oz neufchatel cheese) and when I went to get another to eat at the party, they were GONE! They are a little time consuming to make ( make ahead and keep chilled, until ready to grill) but I will make them again.

Bacon Wrapped Jalapeno Chicken Bites
adapted slightly from salad in a jar

8 chicken tenders, slightly flattened and cut in two
3-ounce package softened cream cheese
1 fresh jalapeno pepper, seeded and finely chopped
2 TBL crushed garlic
8 slices bacon, cut in half
Salt & pepper to taste

Combine the jalapenos, garlic and cream cheese together. Lightly season chicken with salt and pepper. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Fold or roll chicken to enclose cream cheese mixture the best you can. Wrap each roll with one piece of bacon and secure with a toothpick.

Grill until bacon is brown and crispy on both sides. About 8 minutes a side (you want the bacon done), just cut in half to see that it's done.

I thought threading them onto skewers would be easier to grill (then cut the skewers into pieces), but it didn't matter, most burnt apart.

 

enjoy,

Yakitori

Asian recipes are my favorite lately well always, and when I saw this posted I knew what was for dinner that night. Yakitori. Luckily for me my trip to the Asian market paid off, I had everything I needed (sake, mirin, lots of fresh (frozen) ginger...). I let this marinade a few hours, and I soaked the bamboo skewers for an hour, but you know, they still burned. I think I'll use my metal ones for now on. These came out SOOO good. Served over rice with some sauce drizzled over it, yum. Hey it's hot out, get your grill on.

 

Chicken Yakitori
slightly adapted from Jennifer Chandler's recipe

3/4 cup soy sauce
1/2 cup mirin
1/2 cup sake
2 tbsp. finely grated fresh ginger
1 clove garlic, minced
1/4 tsp. crushed red pepper flakes
11/2 lbs. skinless, boneless chicken thighs or breasts, cut into 1-inch pieces
Green onions cut 1" long
Sesame seeds for garnish
Skewers (if using bamboo, soak in water for 30 minutes or longer)
Vegetable oil, for the grates

In a medium saucepan combine the soy sauce, mirin, sake, ginger, garlic and crushed red pepper flakes. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 8 minutes. Remove from the heat and let cool to room temperature.

Put the chicken in a large bowl. Add 1/2 cup of the marinade and toss to coat. Cover, place in the refrigerator, and marinate for 30 minutes or longer.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Thread the chicken and green onions onto the skewers.

Place the chicken on the grill. Close the lid and cook, basting with the remaining marinade and turning frequently to prevent scorching, until no longer pink the middle, about 3 to 5 minutes on each side. Sprinkle with sesame seeds.

 

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enjoy,

Slow Cooked Glazed Ribs

We cooked up some pork ribs for Father's Day weekend, and I was going to use my fave BBQ sauce on them, but I didn't have much left, so I went with another fave glaze. This recipe is on my old link but now it's here too and I added a little apricot preserves to it. I used to just throw ribs on the grill, and it always ruined them. Now I slow cook them in the oven for a few hours, then carefully finish them on the grill with a little sauce. Now, let me just say, that these were fall off the bone tender, I almost couldn't grill them. Also the next time I make these, I will cook them for a shorter amount of time (maybe 2 hrs), because to me the meat comes out roast-like, not like ribs you'd get at a Restaurant.


Rib Glaze
Healthy Meals in Minutes

1/2 yellow onion, chopped (about 1/2 C)
2 cloves garlic, minced
1 jar (12 oz) Heinz Chili sauce
1/2 Cup water
2/3 Cup light brown sugar
1 TBL Worcestershire sauce
3/4 ground cumin
*I also added 1/4 Cup apricot preserves to this batch of sauce ( in photos), Optional

In a medium sauce pan heat about 2 TBL oil, add onion and garlic, cooking and stirring for 5 minutes. Stir in the rest of the ingredients and bring to a boil. Then simmer for 15 minutes or longer. Brush ribs during last 15 minutes of grilling.

Slow Cooked Oven Ribs
by Steamy Kitchen

Rack of ribs (these are pork)
salt and pepper

Remove the membrane along the back of the ribs. Salt and pepper both sides of ribs, place in a roasting pan covered well with foil. Slow cook in a 275' oven for about 4 hours. Remove, and carefully grill, basting with sauce for 10 minutes. Cut and serve.

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enjoy,

Honey Grilled Pork Chops

If you've followed me from the beginning of MIH (wow almost 4 years.), you may have seen these posted at my old url address (they're still there, but let's share them here too). I love these pork chops, the curry and pineapple is sooo good. If you can, cut fresh pineapple for this, even better. These are a tried and true recipe, I've been making these for a good 15 years. So get your grill fired up, get your favorite pork chop cut and give these a try.

Honey Grilled Pork Chops

previous blogged post

4 pork chops

8 oz can sliced pineapple in juice (but fresh is so much better, and just puree some of the pineapple for juice)

1/3 Cup honey

1 Tbl. prepared mustard

1 tsp. curry powder

1/2 tsp. salt

1/8 tsp. pepper

1/8 tsp. hot pepper sauce

Prepare marinade, using pineapple juice, combine with honey, mustard, curry powder, salt, pepper and hot pepper sauce. Mix well. Set aside about 2 Tbl. Add pork chops to the marinade, and allow to sit for 30 minutes, turning to coat. Grill chops about 4-6 minutes on each side, basting with reserved marinade. Add pineapple slices to grill in the last 5 minutes.

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enjoy,