Honey Glazed Chicken Thighs

I used breasts as we prefer white meat.  It was delicious!  Of course, we skipped the salt & pepper seasoning.  and, we used stove top grilling rather than the BBQ.


Ingredients:

3 Tbsp Avocado Oil
3 Tbsp honey
2 Tbsp Pomegranate Balsamic Vinegar of Modena
1 Tbsp Citrus Herb Seasoning
1 1/2- 1 3/4 lbs boneless skinless chicken thighs, seasoned with salt and pepper

Instructions:

1.  IN a gallon freezer bag, combine first 4 ingredients; massage to combine.  Add chicken and seal well; toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade.  Discard bag with marinade.


3.  Place chicken on grill.  Grill turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10 - 12 minutes.

Makes 6 servings.

Serve with Grilled Garlic Broccoli.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

BBQ Coleslaw - side dish

I love coleslaw.  Although my hubby doesn't.  I've made some variations of this an they were just as good.  Makes a great dish to take to potlucks.

Ingredients:

1 (16 oz) pkg tri-color coleslaw mix, without dressing
1 sm green or red bell pepper cut into thin slices
1/2 c shredded carrots
1/3 c Smoky Bacon BBQ Sauce
1/4 c mayonnaise
3 tbsp milk
1 tbsp Pomegranate Balsamic Vinegar of Modena
1 1/2 tsp Rustic Herb Seasoning
1 1/2 tsp Garlic Garlic Seasoning

Instructions:

1.  In large bowl combine first 3 ingredients.  In small bowl combine remaining ingredients; pour over coleslaw and toss lightly.  Salt & pepper as desired.

2.  Serve immediately or refrigerate until ready to use.

Makes 6-8 servings.

Grilled Balsamic & Herb Pork Chops

This was fantastic!  I can see this marinade being used not only on Pork but chicken or beef.  We pan-fried instead of grilling.  I used our Avocado Oil instead of the olive oil listed in the recipe.

Ingredients:

1/3 c Pomegranate Balsamic Vinegar of Modena

1/4 c olive oil

1 1/2 - 2 Tbsp Rustic Herb Seasoning

6 boneless pork loin chops (about 2 lbs)

Instructions:

1.  Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.

3.  Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.

Makes 6 servings.

Serve with BBQ Coleslaw.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Shallot Tarragon Mushroom Turkey Burgers

Do you get tired of the same ol' burger?  I do and this is a great recipe for variety!  Most of the time, we eat our burgers without buns.



Ingredients:

1/4 c Avocado Oil
1/4 c Pomegranate Balsamic Vinegar of Modena
1 pkt Shallot Tarragon Compound Butter Mix
6 portabello mushrooms caps, stems removed, cleaned
1 med red onion, sliced 1/2-inch thick
1 1/2 lbs 85% lean ground turkey or ground beef
1 tbsp Rustic Herb Seasoning
Olive oil spray
Arugula leaves or lettuce, sliced tomatoes

Instructions:

1.  Combine first 3 ingredients in a gallon freezer bag.  Add mushrooms and onion slices.  Seal well; toss to coat.  Let stand 10 minutes.  In large bowl, combine turkey and Rustic Herb Seasoning; salt and pepper as desired.  Form into 6 patties.


2.  Prepare grill to medium heat.  Lightly spray patties with olive oil spray and place on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read foot thermometer, about 10-12 minutes.

3.  Meanwhile, remove mushrooms and onions from marinade.  Place on grill.  Grill, turning occasionally, until softened and lightly browned or desired doneness, about 8-10 minutes.  Chop onions.

4.  Place mushrooms on dinner plates.  Top with arugula or lettuce, tomatoes, burgers and chopped onions.

Makes 6 servings.  Serve with Grilled Herb Potato Wedges.

Make Ahead & Freeze:  Prepare step 1, except mushrooms & onions.  Place patties in a gallon freezer bag between sheets of wax paper.  Place both bags in a gallon freezer gab. Seal well, label and freeze.  thaw completely.  Add mushrooms and onions to marinade.  Continue with step 2.