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Tangy Orange-Glazed Grilled Chicken & Giveaway! (Giveaway Closed)

This time of year is bittersweet for me. Summer is winding down, the kids are back to school (my house is painfully quiet) and the days are slowly getting shorter. But you know what? That isn’t going to stop me from savoring summer for one last long weekend! Labor day is coming up and I plan to savor every last glorious drop of summertime by firing up the grill and enjoying some scrumptious food with friends and family! AND I’ve got a fun giveaway to make your Labor Day even more wonderful thanks to the kind folks at Bush’s Beans!

But first I’ve got a mouthwatering recipe that you can put together in minutes! Tangy Orange-Glazed Chicken breasts that will tickle your tastebuds!

It begins with a glaze that is full of fresh flavor. Here are a few of the star ingredients…

Orange juice, garlic, fresh cilantro and a mix of cumin, coriander and paprika. The glaze also includes ketchup, brown sugar and hot sauce (not pictured) for an added sweet & spicy kick.

This glaze smells as glorious as it tastes.

It’s like no other glaze I’ve ever tasted. The hot sauce, brown sugar & ketchup give a deep rich & spicy flavor, while the orange juice & cilantro add a tangy fresh punch and the spices give it a warm finish that just lingers on your palate. My Yanni developed this recipe and I would like to state for the record it’s #3,256 why I love him so.

We paired the Tangy Orange-Glazed chicken with Bush’s® Sweet Mesquite Grillin’ Beans.

I recommend that you do the same. The black beans simmered with pieces of red peppers & onions in a sweet & smoky sauce complimented the chicken in the most beautiful way.

It was a match made in culinary heaven. *insert angels singing*

Here’s wishing you and yours a most wonderful Labor Day weekend filled with fun and glorious food!

And now it’s time for…

WE HAVE A WINNER!!!

You ready???

Drumroll please…

The lucky winner is Cellabella who said…

“I’d make a my signature Rosemary Garlic Flank Steak recipe served with Bush’s Bourbon and Brown Sugar Baked Beans. My flank steak has been my go-to party dish because I marinate it a day before with olive oil, soy sauce, sugar, garlic, rosemary and onion. After a quick grill or broil, the steak is done with the cooked marinade as a sauce. The sweet baked beans complement the saltiness of the steak perfectly!”

Congratulations Cellabella! I’ll be contacting you about your prize details!

The Giveaway!

Now it’s time for the fun giveaway from Bush’s Beans! Wait till you see the great grilling package these wonderful folks put togther for you!

Next time I make Sweet & Spicy Steak Kabobs I need to have some of these gorgeous cast iron skewers from Sur la Table on hand!

The Prize includes:

*Cast Iron Skewers, set of 6
*LED Triple Grill Light
*Barbecue Spatula
*Barbecue Fork
*Barbecue Basting Brush
*Bush’s Grillin’ Beans

 How To enter…

Please submit the name of a grilled chicken, steak or chops recipe and favorite flavor of BUSH’S Grillin’ Beans you’d serve with recipe along with a one sentence description of recipe or one sentence why you chose it (e.g., it is a recipe I’ve served at family cookouts for 10 years) The giveaway begins today Monday, August 27, 2012 and will end on Friday, August 31, 2012 at 6:00 p.m. EST and is open to all U.S. residents. One winner will be randomly selected and announced sometime Friday after 6:00 p.m. EST. Please make sure to leave a valid email address so that we can notify you about prize details! 

Disclaimer: The cookout and giveaway are in partnership with Bush’s Beans. However my opinions, thoughts and photos are 100% my own.

Here’s the recipe!

Tangy Orange-Glazed Chicken

(Serves 6)

Ingredients:

Seasoning:

  • 1 Tbsp Cumin
  • 1 Tsp Coriandor
  • 1 Tsp Paprika
  • 1/4 Cup chopped Cilantro
  • 1/2 Lime’s juice
  • 1/2 Tsp S+P
  • 1/2 Tbsp Olive Oil

Glaze:

  • 1 Cup Orange Juice
  • 1 Garlic Clove
  • 2 Tbsp Ketchup
  • 1/4 Cup Brown Sugar
  • 1 Tbsp Mexican Hot Sauce
  • 2 Tbsp Cumin
  • 1 Tbsp Coriander
  • 1 Tbsp Paprika
  • 1/4 Cup chopped Cilantro
  • 1/2 Tsp S+P
 First prepare the glaze. Finely dice garlic clove, then mix 1 tsp course salt pressing carefully with the knife until the constancy of a paste. Mix all other ingredients in a sauce pan. Let simmer on a low heat stirring frequently until reduced by about 1/2 (about 20-30 min).

As the glaze is reducing, season chicken with Cumin, Coriander ,Paprika, chopped Cilantro, Lime juice, hot sauce, and S+P to taste.  Place on grill on high heat to quickly sear both sides, then turn again, this time glaze chicken at each flip. Cook until internal 165° F (about 20 min depending on heat settings).

When done, baste chicken with glaze one last time then let it rest for 5 min. Serve with additional side of glaze and Bush’s Sweet Mesquite Gillin’ Beans.

Enjoy!

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Sweet & Spicy Steak Kabobs

I have finally slipped into a summertime-state-of-mind. With all of the busy 4th of July festivities now but a memory, I find myself yearning to delve into all that summer has to offer. I want to covet the long, lazy, steamy days and saunter through them with a moment by moment mentality. I love to rise with the sun and quietly sip that first exquisite cup of coffee before the rest of the world wakes up. As I move onto my second cup I relish in the ritual of watering my thirsty garden. Watching the cool water bring my beloved flowers back to life I make a mental check list of what I’d like to accomplish in the precious hours that lay patiently before me. More often than not, my mind wanders to food.

What meals will I prepare for my family today?

Nine times out of ten I visualize a meal made for the grill as the perfect way to eventually end the day.

Wouldn’t you agree that grilling is the perfect way to end a summertime day? And in my mind, the less complicated, more flavorful, the better I always say.

Wait until you see how easy these sweet & spicy pepperazzi steak kabobs are to assemble! You’ll need top sirloin steak, hickory smoked bacon, red & yellow jarred pepperazzi peppers, an onion, fresh sage and dried rosemary (and paprika and S & P that didn’t make it into the photo).

You’ll also need some skewers. Can’t make kabobs without skewers. I used wooden hickory smoked skewers for added flavor but you can use whatever you like. (If you decide to use wooden skewers just remember to soak before using). Putting the kabobs together is a breeze. Cut the steak, onions and bacon into 2 inch pieces and pepperazzi peppers in half. Place the steak into a bowl and toss with the herbs, paprika and some salt and pepper. Then assemble the kabobs. Any order will do, however I strongly suggest that you make sure to place the bacon against the steak for extra flavor as the two meld together while grilling. It is magnificent.

Wasn’t that easy? And aren’t they pretty? Just wait until you taste how flavorful they are!

Once assembled, place on the grill and cook (and turn) kabobs until desired temperature.

And while your at it, try throwing some Bush’s Grillin’ Beans into a grill-safe bowl and heat them right beside the steak kabobs on the grill.

I like to take the term “grillin’ beans” literally. And why not? It makes dinner that much easier.

I served Southern Pit Barbecue Grillin’ Beans. The delicious slow-cooked rich barbecue sauce with pieces of red pepper tucked within the beans was a superb compliment for the sweet & spicy steak kabobs.

It was a match made in heaven.

And it was the perfect way to end my summertime state-of-mind kind of day.

Happy grilling!

~Wenderly

Here’s the recipe!

Sweet & Spicy Steak Kabobs

(makes 8 kabobs)

What you’ll need:

1 1/2 pounds top sirloin steak
16 red & yellow jarred pepperazzi peppers
4 slices hickory smoked bacon
1 onion

For the rub:

1 tbsp paprika
1/4 cup dried rosemary – chopped
1/4 cup fresh sage – chopped
salt & pepper to taste

What you’ll do:

If using wooden skewers, soak in water before using.

Cut the steak, onions and bacon into 2 inch pieces and the pepperazzi peppers in half. To make the rub for the meat, mix the herbs, paprika and some salt and pepper and toss with the cubes of steak. Then assemble the kabobs. Any order will do, however I strongly suggest that you make sure to place the bacon against the steak for extra flavor.

Place the kabobs onto a preheated grill and cook until desired temperature. Make sure to turn the kabobs for even cooking.

Enjoy!

Disclaimer: This post was sponsored by Bush’s Beans but as always the opinions stated, photos & recipes are my own.

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Balsamic & Rosemary Chicken

If you’re looking for a mouthwatering recipe to serve your guests this 4th of July, look no further. I’ve got a divine balsamic & rosemary chicken that will make any cookout, picnic or party a CELEBRATION indeed!

My Yanni and I have been grilling up a storm this summer and our new all time favorite has to be this balsamic chicken. It’s just bursting with fragrance and flavor and it’s as easy as can be to make.

You’ll begin with a balsamic vinegar & rosemary reduction.

While the balsamic vinegar, rosemary, brown sugar and smashed garlic are simmering their way into a succulent thick sauce, you can get the chicken breasts washed, trimmed and dried.

When the balsamic reduction has reduced by half, pour it into and a bowl and let cool. Once cooled, whisk in some brown mustard and rice wine vinegar. Slather the eagerly waiting chicken with the heavenly concoction then sprinkle chopped rosemary and S&P to taste.

If you could smell all of the vibrant flavors in my kitchen right now!

Swoon.

Marinade the chicken in the fridge for at least and hour to let all of the gorgeous flavors marry one another. Then grill on medium heat until done.

Is your mouth watering yet? And wasn’t that easy?

To complete the perfect 4th of July celebration, pair the chicken with some delicious grillin’ beans. I mean what could be more all American than serving Bush’s Grillin’ Beans on the 4th of July?

I can’t think of a thing.

I chose to serve the Sweet Mesquite Grillin’ Beans, (my new favorite flavor) alongside the chicken. The black beans are simmered with onions and red peppers in a sweet & smoky sauce. To. Die. For. I tell you. It’s a delicious heat & serve side that packs a big punch. A most perfect compliment to the tangy balsamic & rosemary chicken

So do yourself a flavor …I mean, favor this 4th of July…make your celebrations even more delicious with this easy tasty meal! Your family & friends will thank you!

Have a scrumptious & safe holiday!

~Wenderly

Disclaimer: This post was sponsored by Bush’s Beans but as always the opinions stated, photos & recipes are my own.
Here’s the tasty recipe –

;

Balsamic & Rosemary Chicken

(serves 6)

What you’ll need:

6 chicken breasts
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 cloves garlic
1 tbsp coarse salt
1/4 cup chopped fresh rosemary
1 tbsp brown mustard
1/3 cup rice wine vinegar

What you’ll do:

Press garlic and salt together until makes a paste consistency.
Put balsamic, garlic paste, 1/2 of the rosemary and brown sugar into a pot and simmer until mixture has reduced to about half, then let cool.
Once balsamic reduction has cooled, whisk in brown mustard and rice wine vinegar and pour onto chicken. Sprinkle the rest of the rosemary and let it marinade for at least an hour.
Grill on medium heat until chicken is done.

Enjoy!

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Orange & Aromatic Herbs Marinated Steak

 

Summertime and celebrations just seem to go hand and hand, don’t they? The golden sunshine, gentle breeze filled days are the perfect setting to make just about any occasion a celebration.

But add a birthday to the mix…

and a very large beautifully wrapped box to a warm summer day and you’ve got an occasion to celebrate indeed!

 

Especially when that box happens to be holding a new grill!  My Yanni celebrated his 25 birthday (for the 20th time) this past weekend and boy did we have a ball! After showering him with gifts, cards and plenty of love & adoration all day we were left with no other alternative than to break out the grill and cook up a scrumptious summertime meal.

My Yanni wanted steak so we made a delicious marinade with rosemary, thyme, bay leaves, garlic, fresh squeezed orange juice and salt & pepper.

It’s the perfect yummy summertime marinade. Full of fresh mouthwatering flavors.

We paired the steak with Bush’s Steakhouse Grillin’ Beans. The authentic blend of beans with a hint of sweetness from the brown sugar simmered in a robust steak sauce was the perfect side for the steak. You can check out all of the other delicious Grillin’ Beans flavors by clicking here.

It was a meal made in heaven that took no time at all.

Which left plenty of time for more birthday indulgence.

A day full of family, good food and fun…

That, in of itself, is worth celebration in my book!

Happy celebrating!

~Wenderly

Disclosure: This post was sponsored by Bush’s Beans. However, my opinions, thoughts and photos are 100% my own.

Here’s the recipe!

Orange & Aromatic Herbs Marinated Steak

(Serves 4)

What you’ll need:

• 1 (1 1/2 lb) boneless round steak (or your favorite grilling steak)
• 1/2 cup of freshly squeezed orange juice (or store bought orange juice)
• 1 clove garlic, minced
• 2 tbsp dried rosemary, crushed
• 2 tbsp dried thyme, crushed
• 2 bay leaves
• 1 tbsp kosher salt
• 1 tsp pepper

What you’ll do:

Rinse steak and pat dry with a paper towel.

Place all ingredients except steak in a gallon sized resealable plastic bag and mix by squeezing bag. Add steak and massage meat until all ingredients cover both sides.

Let marinate in refrigerator for at least an hour to overnight. (The longer the better).

Grill steak to desired doneness. Let rest 5-10 minutes. Slice & serve!

Enjoy!

 

 

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Inside-Out Spicy Pork Fajitas

It’s grilling season! And guess what? Memorial Day will be here before you know it. Grilling is an all time favorite activity at our house. We made these Inside-Out Spicy Pork Fajitas recently and they were so fantastic that we plan to make them again for friends and family this Memorial Day. It’s the perfect way to kickoff summer, don’t you think?

This recipe is so festive and easy that I just know it will be one that we will enjoy all summer long. All you’ll need are some pork chops, fresh cilantro, chipotle peppers in Adobo Sauce, sun dried tomatoes, onions, yellow peppers, paprika, fresh lime juice and salt & pepper.

First, pound pork chops to tenderize and flatten to wide shape.  Place pork in large sealable bags and pour in fresh lime juice, olive oil, cilantro, paprika and s & p. Mix ingredients evenly coating the pork then let marinade for about an hour (the longer the better).

Next, place 2-3 pieces each of peppers, onions, sun dried tomatoes and chipotle on the flattened piece of pork then wrap the pork around ingredients securing with a toothpick (be sure toothpick is easy to see to later remove). Place the rolled pork chops on medium heat grill until cooked.  Let rest for 5 min then slice into medallions, sprinkle with some leftover chopped cilantro and serve on a flour tortilla.

We love to serve our Inside-Out Spicy Pork Fajitas with Bush’s Black Bean Fiesta Grillin’ Beans . The easy heat-n-serve black beans simmered in a chipotle sauce with corn and red peppers make the perfect pairing with the spicy fajitas!

It’s a party on your plate as well as in your mouth!

*The giveaway sponsored by Bush’s Grillin’ Beans is now closed*

“Grillin’ Bold this Memorial Day? Bush’s has the beans for it. Come join the cookout with Cookin’ Canuck and Hoosier Homemade sponsored by Bush’s Grillin’ Beans. Stop over to link up your recipe for a chance to win! I’m linking up with these yummy Inside-Out Spicy Pork Fajitas! I can’t wait to see all the deliciousness that you all will come up with!

Happy Grilling!

~Wenderly

Disclosure: This post was sponsored by Bush’s Beans. However, my opinions, thoughts and photos are 100% my own.

Here’s the recipe!

Inside-Out Spicy Pork Fajitas

(serves 6)

What you’ll need:

6 boneless pork loin chops (thinly sliced)
1/2 cup sliced sun dried tomatoes
1/2 small onion (thinly sliced)
1 medium yellow pepper
1/2 cup sliced chipotle peppers in Adobo Sauce
2 Tbsp paprika
1/2 fresh squeezed juice of lime
1/4 cup olive oil
1/2 cup chopped cilantro
S+P to taste

What you’ll do:

Pound pork chops to tenderize and flatten to wide shape.

Place pork in large sealable bags and pour in fresh lime juice, olive oil, cilantro, paprika and s+p. Mix ingredients evenly coating the pork then let marinade for about an hour (the longer the better).
Slice sun dried tomatoes, onions, yellow pepper and chipotle into thin, evenly sized strips about 1/8″ wide and set aside.
After pork is finished marinading, place 2-3 pieces each of peppers, onions, sun dried tomatoes and chipotle on the flattened piece of pork then wrap the pork around ingredients securing with a toothpick (be sure toothpick is easy to see to later remove).
Place on medium heat grill until cooked.  Let rest for 5 min then slice into medallions, sprinkle with some leftover chopped cilantro and serve on a flour tortilla.

Enjoy!

 

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Bringing Family Together with Bush’s Beans & French Marinated Flank Steak

As I’ve said before, when I think of cookouts, I think of tradition, family and fabulous food.

I simply adore the idea of gathering those I love to relish in a moment, indulge in good food and make memories to cherish for a lifetime.

And that’s exactly what we enjoyed this past weekend.

I decided to set the scene with my great-grandmother’s antique blue Transferware dishes. There’s just something so comforting and personal about entertaining with items that have been passed down from one generation to the next.

So simple and elegant.

Fresh cut lilacs from the yard made for lovely and fragrant centerpieces.

Some fresh appetizers kept everyone busy while the main meal was being prepared and My Yanni was getting the grill ready to go.

Family mingled and reveled in the day.

Aunt Marcey and Sweet Cheeks enjoyed many a moment together.

We relaxed as my youngest entertained us with her own rendition of  “There She Goes” by the La’s (she’s an alternative music lover, I raised my girl right).

There’s just something so medicinal about an acoustic guitar.

Meanwhile My Yanni prepared the flank steak for the grill.

For as long as I can remember, a delicious flank steak has been the backbone of our family cookouts. I can still feel the sting of the sun on my cheeks and the crunchy dried chlorine in my hair as I peddled my bicycle home from the pool as fast as I could to enjoy our family summer cookouts.

My Yanni prepared a delicious French marinade that we all loved!

These are the ingredients,

Herbs De Provence, Dijon mustard, balsamic vinegar, red wine, olive oil and garlic.

I on the other hand was slaving away in the kitchen.

I prepared the savory, smokey, delicious baked beans.

This is my secret…

I opened a can of Bush’s Grillin’ Smokehouse Traditional baked beans…

poured them in a pot…

Heated them and poured them into one of my great-grandmother’s gorgeous antique bowls.

Voila! That’s all there is to it.

My Yanni grilled the flank steaks to perfection.

Would you just look at all of that gorgeous food?

The flank steak was so melt-in-your-mouth-tender and juicy.

It paired beautifully with the smoky flavor of the beans and the crunch of the salad.

Once grace was said, we just couldn’t dig in without giving a traditional lemonade toast.

As I glanced around the table smiles where spreading amongst the guests…

as they enjoyed the fabulous food,

phenomenal company,

and the many faces of Uncle George.

Magical moments where captured as Nana gazed upon…

her granddaughters,

 

and more sweet melodies were served up,

along side the strawberry shortcake.

It was indeed a day full of indulging in fabulous food, enjoying all that family has to offer and relishing in the traditions that make memories to last a lifetime.

Make sure you enter the Grillin’ Kit Giveaway below!

Happy Grilling to you & yours!

Wenderly

Here is the scrumptious flank steak recipe:

French Marinated Flank Steak
serves 6-8

1-2 pounds flank steak

Marinade:
1/2 cup Bordeaux wine
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1/2 cup olive oil
2 Tablespoons Herbs De Provence
2 garlic cloves- crushed
1 teaspoon salt & pepper

Here’s what to do:

First grab a fork and poke some holes all over the flank steak. This will help all of the yummy marinade absorb into the meat.

Place steak into a large plastic storage bag, add all marinade ingredients. Make sure bag is completely sealed, then squeeze and massage the bag until all ingredients are incorporated and the meat is thoroughly covered. Let meat marinate in refrigerator for at least two hours or overnight.

Grill steak on medium heat about ten minutes on each side to desired temp. Cover steak with aluminum foil and let rest, thinly slice across the grain.

Enjoy!

Now don’t go anywhere…

Don’t forget to enter the fabulous giveaway for the Grillin’ Kit below.

Bush’s Grillin’ Beans Grilling Kit includes:

  • Emile Henry Dutch Oven
  • Rosle Barbecue Tools
  • Bush’s Apron, Can Opener, and Grillin’ Beans
  • $50 Visa Gift Card

To enter the giveaway just leave me a comment below answering this question:

What’s your favorite cookout memory?

This giveaway begins today and runs until Monday, May 30, 2011 at midnight EST and is open to all U.S. residents. One winner will be randomly selected and announced sometime on Tuesday May 31, 2011 EST. Please make sure to leave a valid email address so that we can notify you about prize details!

Disclamer: The cookout and giveaway are in partnership with Bush’s Beans. However my opinions, thoughts and photos are 100% my own.

 


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Getting Ready For Some Thrillin’ Grillin’

Since I taunted you in my last post about summer’s sweet whispers and the medicinal hum of air conditioners the weather in suburbia has taken a turn. And by turn I mean a serious nose dive into 40 degree temperatures, rain and the furnace being fired back up.

But that hasn’t dampened grillin’ my spirits, nooo siree Bobby.

Nothing can hold me back from a fantabulous cookout. Not even Mother Nature. Weather on our side or not, we will indeed be firing up the grill this weekend for our Summer Kick-Off Cookout!

I’ve bean (sorry couldn’t help myself) busy sampling all of the delish Grillin’ Beans and have decided on Smokehouse Tradition to accompany my French Provencal marinated flank steak.

And guess what? I’ve received my gorgeous Bush’s® Beans Grillin’ kit. And oh my do the folks at Bush’s Beans know how to throw a party.

They have so generously put together a grillin’ kit that includes a beautiful dutch oven by Emile Henry.

This lovely dutch oven can be used on the grill by the way! How cool is that?

The kit also includes these wonderful grilling essentials…

as well as a darling can opener that comes in very handy when opening a can (or many cans) of Bush’s Grillin’ Beans ( just sayin).

And if that isn’t enough to put a smile of your face, there is a $50 Visa gift card included in this fabulous grillin’ kit!

Are you smiling now? I sure hope so!

Be sure to stay tuned because next week I’ll be sharing all the delicious fun we had grilling, eating (perhaps even singing) and you’ll get a chance to throw your hat in the ring to win one of these fabulous grillin’ kits that Bush’s is so generously providing!

Until then I’ll be busy doing my cold-rain-go-away-sun-will-come-out dance while setting the table with my favorite antique blue transferware dishes and fresh flowers.

Not all at the same time of course.

Happy Grilling!

Wenderly

Disclamer: The cookout and giveaway are in partnership with Bush’s Beans. However my opinions, thoughts and photos are 100% my own.

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Summer Kick-Off Cookout with Bush’s Grillin’ Beans

Summer is almost here.

The intoxicating aroma of fresh cut grass is filling the air…

the gentle hum of air conditioners accompany the joyful songbirds chatter…

and my Grill Master is ready to… get his grill on.

Summer and grilling just seem to go hand and hand, don’t they?

I’ve been invited to join with Bush’s® Grillin’ Beans to host a summer kick-off cookout (say that 3 times fast) and you’re invited to enjoy the fun! I am so excited to show you how simple it is to throw a delicious cookout Wenderly style, especially when you’ve got Bush’s Grillin’ Beans at your finger tips!

When I think of cookouts, I think of tradition, family and fabulous food and that’s exactly what I plan on serving up! I’m still working on the specific details of my meal but I can tell you that after tapping into my fondest childhood memories a fabulous flank steak will be on the menu!

And guess what? There’s more…the kind folks at Bush’s Beans are providing a beautiful cookout kit for me to giveaway to one very luck reader! And trust me, you don’t want to miss it! I’ll be giving you all the delicious details about the cookout and giveaway in the near future, so be sure to stop back!

Until then, let all of your senses be tantalized by the sweet promises of summer…

And get ready to Get Your Grill On!

Wenderly

Disclaimer: The cookout and giveaway are in partnership with Bush’s Grillin’ Beans.