Tag Archives: grill

Honey Grilled Chicken

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Today is going to be a great day. I KNOW it! Want to know why?!?

Of course you do! Because we’re all buds here and everything, right?

First off, I have no school! Woohoo!! Thanks Good Friday :) You rock

So for my day off, I am visiting Red Hen, touring where all the magic happens! I’m pretty excited to see what goes on in there and take a peek in their kitchens. I think it is the coolest thing to watch shows like Diners, Drive Ins, and Dives, and Restaurant Impossible where they show what goes on in a kitchen and everything. Yeah I know, not quite the normal 17 year old girl mind there.. Anyways, the stuff fascinates and excites me!

Last, but certainly not least, my brother is coming home for the weekend!!!! I am SO excited to finally see him. I have not seen him since Christmas and I miss him more than I ever would have thought. Who knew I loved my brother so much? It must be that since he lives in L.A. now and is working and all grown up and everything that made everything seem so final. It feels like he is just SO FAR all the time. It will be great to spend just a couple days with him under the same roof and be able to sit at the same table.

So as I said before…Today is Good Friday! Which means…Easter is in like two days. Translation: CHOCOLATE, CAKE, COOKIES, and CANDY AGAIN!!!! Can you tell I’m pretty excited? Therefore, this is one of the last “real food” recipes I may be posting for a while. I’m pretty sure I will go crazy in the kitchen and bake up quite the storm the next few weeks. Anyways, this chicken recipe I’m sharing today you can of course not eat today because it is meat, but this is a delicious way of cooking chicken that is perfect for the spring time and grilling out in the summer!

Honey Grilled Chicken

2 Tablespoons olive oil

1 Tablespoon red wine vinegar

1 Tablespoon worcestershire sauce

2 Tablespoons honey

4 boneless, skinless chicken thighs (or 2 chicken breasts)

  1. Mix oil, vinegar, worcestershire, and honey in a bowl. Add chicken and allow to marinate for at least 5 minutes. We kept ours in the fridge in a tupperware container for a few hours.
  2. Heat grill over medium heat and add chicken. Cook and flip until fully cooked. Cooking times will vary depending on the thickness and size of your chicken. The middles of your chicken should be pretty firm when poked. If your unsure, make a small cut into chicken just to be sure it is done. When done, take chicken off the grill, serve and enjoy!
Random Fact of the Day: It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
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Week in Review (3/19-3/23)

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Hey guys! What a hectic week I had this week!!! The high school soccer season officially kicked off this week with THREE games.

Monday you guys saw the grilled potato wedges I made. I love pretty much any potato/fry thing but I really liked how I didn’t have to turn on the oven when I was making these, because it was like 94801 degrees!! I also had my first high school game for the season, and we ended up tying, which I guess is okay but not as fun as a win.

Tuesday my team and I had another game.We tied AGAIN. We played against a much better team and even though we tied I think we did pretty good and held our own very well. We have a lot of new players on the team this year, so it has definitely been an adjustment.

Wednesday I showed you guys my new little version of a grilled cheese sandwich. BBQ chicken grilled cheese. Deeee-lish! Kind of like a BBQ chicken pizza, sandwich style! Perfect for those night where you just want a sandwich and some chips.

Thursday I had my third soccer game of the week. It was crazy! Total downpour, on and off, thunder and lightning, sitting waiting for the lighting to stop, finally starting the game back up around 8:15 and unfortunately finishing in a loss. It was super frustrating to go through all of that to come out with a loss, but I can guarantee they will have no chance against us next time we play them. Watch out!!

Friday I shared with you a first guest post ever!!! I know, I can be a little bit of a tease ;) . Also, I just found out that the post won’t be posted until Monday, April 9th. I totally thought it was going to be this upcoming Monday (the 29th) but that just goes to show…never assume or you’ll make a you-know-what out of U and ME. So basically, I feel terrible about spilling the beans like 3 weeks early, so just sit here and stare at this picture for 3 weeks. Or just make some cake. Whatever floats your boat all the way until Monday, April 9th and then you can jump over to The Heritage Cook and see what all the fuss is about. This cake is was ah-mazing. I wish I could like transport it through the computer screen so my sister could enjoy some for her birthday, while she’s in Spain. Oh well, just an excuse to make it again!

Today (Saturday) is my sister’s birthday and I’m leaving for Florida today for Spring Break. What an exciting/fun/incredible day! So excited!!

Random Fact of the Day: ’Jedi’ is an official religion, with over 70,000 followers, in Australia.

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Summertime, and the Dinner is Easy!

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On a hot, sticky night, I really don’t feel like making a big dinner with the stove or oven.  When it’s really hot I don’t even want to use the outdoor grill.  These nights I like to make panini sandwiches.  I have a panini griddle, but there are many ways to make a panini.  If you do not have a panini maker, you can use your George Forman grill, any inside grill or griddle, or simply two pans.

The key to a good panini is to start with great ingredients.  You will need your favorite bread, something crusty works really well.  In addition, you will need your favorite  sandwich fillings.  Maybe chesse, veggies, meat, mustard, mayo, whatever floats your boat!

Casey will be back soon.  Last night we had a simple dinner in her absence.  Here is what we had:

Grilled Turkey, Roasted Peppers & Onions Panini:

Ingredients:

Wheat bread

Turkey

Green pepper

Onion

Muenster cheese

Spicy mustard

Olive oil

Salt & pepper

Preparation:

Clean and dry one bell pepper.  Slice into strips.  Peel and slice into strips one small onion.  Place peppers and onions in a microwave safe bowl.  Drizzle with olive oil and salt and pepper to taste.  Microwave for 1 1/2 minutes until vegetables soften.

Open your french bread and place cheese, then mustard, then meat, and finally peppers and onions into the sandwich.  It is best not to put your condiments onto the bread, since they would then be absorbed into the bread.  For maximum flavor, place sandwich condiments between the meat and cheese.

Brush sandwich with olive oil and place sandwich on your griddle.  If you do not have a griddle, place sandwich in a fry pan and place a heavy pan on top of your sandwich.  You want to press the sandwich to make it crisp.  Cook to a golden brown.  If you are using the fry pan or griddle method, you will need to flip the sandwich to brown both sides.

There are many variations on the panini.  Any lunch meat and cheese works well.  Any bread works too!  You can spice up the sandwich with hot peppers, giardiniera, or even hot sauce.

Serve hot with some chips and you will have a quick and way summer supper. This sandwich pairs well with soup in the winter.  Enjoy!