Best Chicken Shish Kabobs

May 24, 2018 by Nettie Leave a Comment

This post is sponsored by Budweiser Barbecue Sauce. All opinions are my own.

These Best Chicken Shish Kabobs are smoky and sweet. Each skewer is filled with juicy pineapple, tender chicken, crispy bacon and savory zucchini slathered in Budweiser Sweet and Savory Barbecue Sauce.

Memorial Day is right around the corner and you will want to impress your guests with these mouthwatering Chicken Shish Kabobs! They are easy to make and don’t take much time to cook on the grill. This Chicken Shish Kabob is so delicious, tender, and juicy. The chicken, pineapple, bacon, and zucchini will melt in your mouth.

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TOP 25 Grilled Recipes To Make Your Summer Delicious!

June 5, 2017 by Nettie 2 Comments

I don’t know about you, but when the weather is gorgeous like today (it’s 95 degrees in Maine!), I just want to be outside enjoying it all day! That means, using my outdoor grill to make quick and flavorful dinners. I love that there is less clean up in the kitchen, no fuss, no muss. Plus, if hubs agrees to use paper plates, it’s a fabulous night!

I have my favorites that I like to grill, like chicken, beef and pork…but there are so many things that you can grill! Why limit yourself? There is a whole other grilling world out there. Scroll down to find some new grilling recipes that you will love.

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Pineapple Sweet Ribs

May 16, 2017 by Nettie 5 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingAmerica #CollectiveBias

Lip smackin’, finger lickin’, tender on the bone Pineapple Sweet Ribs. These meaty ribs are so moist and delectable. Wonderfully addictive ribs with a simple rub and flavorful glaze.

I can’t believe how delicious these ribs turned out! My mouth is watering just looking at these Pineapple Sweet Ribs. They are cooked over a charcoal grill, bringing out an incredible flavor. There is no reason to be intimidated, it’s so easy to grill ribs! Smithfield Extra Tender Ribs is my secret weapon to perfect ribs every time.

We have gone from spring to full Summer weather with much warmer temps than usual. It’s supposed to be in the 80’s today! The unofficial start to Summer is almost here, Memorial Day is right around the corner. It’s time to get your grill ready for summer parties.

My favorite tips and techniques for grilling ribs:

Use very good charcoal such as Kingsford Charcoal. Stack the coals on one side of the grill in a pyramid style, keep the other side empty.
Add apple wood chips to charcoal for a delicious smoky flavor, soak wood chips in water for 15 mins before adding to charcoal.
When choosing ribs to grill, choose Smithfield Ribs. They are hand-trimmed, extra tender, and juicy. Plus Smithfield Fresh Pork does not add hormones or steroids.
Make a simple rub and sauce for the ribs.
Make sure to keep your charcoal temperature at 250-300 degrees.
No matter what your level of expertise is, you can grill great ribs!

It makes me happy that I can get quality meat right in my local Walmart meat case.

Smithfield Fresh Pork Ribs are hand-trimmed, extra tender and juicy.

Make sure to visit Smithfield’s Get Grilling America ! YOU CAN WIN $5,000 cash plus multiple prizes throughout the summer!

Smithfield Extra Tender fresh pork is more tender and juicy, so no matter what the level of experience you have in the kitchen or on the grill, their pork is sure to impress.

How to make Pineapple Sweet Ribs:

Build a fire ( a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the coals register 250 degrees, place the ribs meat side up on the grill over the empty space. Close the cover, and cook with the indirect heat for 2 1/2 hours, adding coals as needed to maintain 250 degrees.

Rub Sweet Smoked Paprika all over the ribs.

Then rub Pineapple Preserves all over the ribs, front and back.

Place the rubbed ribs on the grill at a temperature of 250°F degrees. Smoke the ribs at 225°F to 250°F for 2 1/2 hours.

While the ribs are cooking, make the pineapple glaze in a saucepan over the stove.

After ribs have reached an internal temperature of 210 degrees F, add Pineapple Glaze with a silicone brush.

Allow cooking on the grill for another 30 minutes. The pineapple glaze caramelizes into a crusty brown finish.

The flavor is amazing! Juicy and saucy!

Allow the ribs to brown, keep an eye on the ribs so that they don’t catch on fire. Turning as needed. Keep the lid off.

Enjoy these scrumptious meaty ribs!

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Pineapple Sweet Ribs

Author: Moore or Less Cooking

Recipe type: Grilled, BBQ

Cuisine: American

Prep time: 15 mins

Cook time: 3 hours

Total time: 3 hours 15 mins

Serves: serves 4

Lip smackin', finger lickin', tender on the bone Pineapple Sweet Ribs. The meatiest ribs that are so moist and delectable. These ribs are wonderfully addictive with a simple rub and flavorful glaze.

Ingredients

1 Smithfield pork rib rack, total weight about 3.5 lbs
RUB:
¼ cup smoked paprika
¼ cup pineapple jam
Sauce:
1 tbsp Olive Oil
1 teaspoon garlic, minced
¼ cup ketchup
¼ cup brown sugar
¼ cup apple cider vinegar
½ cup pineapple juice
½ tsp oregano
⅔ cup pineapple jam

Instructions

Prepare the ribs and rub: Remove the thin, papery skin from the back of the rack of ribs by pulling it off in a sheet with your fingers and a butter knife.
Rub paprika all over ribs, front and back. Rub jam all over ribs.
Set up the grill for indirect grilling and place a large drip pan in the center.
If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
If using a charcoal grill, preheat it to medium.
When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 2½ hours.
While the ribs are cooking, make the sauce in a saucepan. In a saucepan, heat the oil on medium.
Add the garlic until softened.
Add the remaining sauce ingredients to the pot and combine with a whisk.
Increase the heat and bring the sauce to a boil.
Once the sauce has boiled for a couple minutes and is bubbling, lower the heat and let it reduce.
Make sure to stir the sauce a few times.
When the ribs have cooked for an hour, uncover the grill and brush the ribs with the sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, ¼ to ½ hour longer for baby back ribs, ½ to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen to twenty minutes before the ribs are done, brush sauce over ribs.
To serve, cut the racks in half or, for a plate-burying effect, just leave them whole. Ribs can be individually sliced, flip rack over to the bone side and with a sharp knife cut between the ribs. Serve immediately. To reheat, place ribs in foil, place in oven at 350 degrees F for 20 mins.

PIN IT FOR LATER:

Be a Grill Master in your own home. Check out how World Champion Grillmaster Tuffy Stone makes his ribs with a Tomato Chipotle Glaze!

If you don’t know about Tuffy Stone, he is a classically-trained French chef, television personality, and accomplished pitmaster. He has been a judge and host on the Destination America reality television show BBQ Pitmasters since 2009.

Tuffy founded the “Cool Smoke” professional barbecue team and co-owns four Q Barbeque restaurants and Rancho T restaurant in Richmond, Va.

He has earned the Grand Champion titles in nearly every major barbecue competition including the American Royal World Series of Barbecue (2013 & 2014), Jack Daniel’s World Championship Invitational Barbecue (2013 & 2015), and the Kingsford Invitational (2015).

For more information about Smithfield®: Facebook, Twitter, Pinterest, Instagram, YouTube and Smithfield website

Nettie Moore is the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now lives with her artist husband. Follow Nettie on her blog, Moore or Less Cooking, or on FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM|

9 Great Grilled Chicken Recipes

July 27, 2016 by Nettie 2 Comments

I don’t know about you, but where we are…it’s just too hot to cook inside. So, I have been a grilling Mama! Grilled chicken is the best. I have nine delicious grilled chicken recipes for you. The great thing is that the chicken doesn’t take long to cook on the grill, so you can have your meal on the table in under 20 minutes! Here you will find different recipes for marinades. All are scrumptious and inviting! So, get your grill started and let your palate be pleased!

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Guest Post- Kecia’s Flavor Breakthrough

May 13, 2014 by Nettie 12 Comments

Hi! I am Kecia… from Kecia’s Flavor Breakthough! And like it says, it is ALL about flavor! I love to cook and create my own recipes that I share on my blog! I try my best to use minimally processed ingredients and make everything from scratch. I am not a baker, but am trying so you will see a lot of other blogger’s recipes when I do bake incorporated in the recipes! Recently I have started a new feature called, “Day Trip Adventures” where I travel within my area, near Rochester NY and stop at various local wineries, shops and farmers market as well as take some fun photos of the local scenery. So, whether you are from the area or not you will be able to see what it is all about… I am hoping to create a new recipe or two using the ingredients I find along the way.

This recipe is simple and based on Monterey style chicken, loosely. It is cheesy, spicy and full of yummy fresh ingredients! And tonight I need something a little quick! I will serve it with some of the salad and I think Jalapeno Rice, then out the door! Hope you all are hungry! This can be grilled or done in an oven proof skillet.

Grilled Salsa Chicken!

Serves 4

Two large boneless skinless chicken breasts, cut in half

Juice from one lime

¼ cup dry white wine

½ cup vegetable broth

1 tbsp. olive oil

1 tsp cumin

1 tsp. chili powder

1 clove garlic, crushed

2 tsps. Cilantro

8 scallions, chopped and divided

Salt and pepper to taste

1 cup shredded 2% sharp cheddar or Mexican blend cheese

1 cup salsa

½ avocado sliced into 8 wedges

½ cup crunchy tortilla strips

Instructions

Preheat oven to 350*F

Pour olive oil in ovenproof skillet and heat over medium high heat. Add chicken and sear on both sides.

Combine, vegetable broth, wine, cumin chili powder, garlic cilantro and salt and pepper in a bowl. Pour over chicken and cover. Place in oven and bake for 15 minutes or until chicken reaches 165*F.

Remove from oven and place on foil lined cookie sheet, cover with the cheese and some of the chopped scallions (leave some for garnish). Place back in oven for 5 minutes or until cheese is melty.

Remove from oven, spoon some salsa over the top, lay two slices of avocado on top, sprinkle with some more scallions and tortilla strips and serve hot.

Alternate Grill instructions

Rinse and pat dry the chicken, lay in a shallow dish. In another container mix together lime juice, wine, vegetable broth, olive oil, cumin, chili powder, garlic, cilantro, all but 2 tablespoons of scallions and salt and pepper. Pour over chicken and set in fridge for 30 minute or so to let the chicken marinate.

Preheat grill to medium heat

Place chicken on grill, cook on first side for 6 minutes, flip, repeat, flip, go an additional 2 minutes, flip and check temperature. It should be 165*F in the middle of the thickest portion. Top with cheese and close grill for a couple more minutes. Pull off of grill. Plate and top with a little salsa, scallions, 2 avocado slices and tortilla strips. Serve hot with a side of Jalapeno Rice, Avocado Corn Salad or a regular salad.

Come on by sometime! And remember; if it is as good on the plate as it is in my head recipes will post soon!

Easy Cheesy Beef Enchiladas

June 8, 2012 by Nettie 13 Comments

Enchiladas are an easy delicious meal. There are endless options for the fillings.Use chicken, pork, beef, vegetarian, the combinations are endless.

Today, I have made Easy Cheesy Beef Enchiladas with Ground Beef, Onions, Green Chiles and Olives.

My kids ate them up very quickly. Yes these are always a big hit. I always make a double batch just for that reason, they go very quickly.

Serve with a side of brown rice, refried beans and a Mango Margarita, ARRRIBBBA!

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Easy Cheesy Beef Enchiladas

Author: Moore or Less Cooking

Recipe type: Baked

Cuisine: Mexican

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: serves 4

This is an easy recipe that the whole family will love! I get requests from my kids to make this all of the time!

Ingredients

Ingredients:
2 tbsp Olive Oil
1 lb. Natural Ground Beef
I small can chopped Black Olives
1 onion (chopped)
1 small can Green Chiles
8 ounces Sharp Cheddar Cheese (grated)
2 small cans enchilada sauce
1 jar mild salsa
1 package ( 12 count) small tortillas ( flour or corn)

Instructions

Preheat oven to 375 degrees.
Heat Olive oil in a saute pan, add chopped onions, saute until soft about 2 minutes.
Add ground beef cook until brown, drain fat.
Add one can Enchilada Sauce, 1 cup grated Cheese, Olives and Chiles to the onions and meat mixture.
Spread 1 tbsp. of meat mixture to the middle of a tortilla.
Roll the tortilla.
Place tortilla seam side down and repeat step 5 until all of the meat mixture has been used.
Pour ½ can Enchilada Sauce and ¼ jar mild salsa over the tortillas.
Add ½ cup cheddar cheese on top, covering the tortillas.
Bake at 375 degrees for 20 minutes or until bubbly and golden.

I have linked up this recipe to these fabulous blogs!:

Grilled Plank Salmon

May 21, 2012 by Nettie 10 Comments

I have never made a Grilled Cedar Plank Salmon before, so when I was sent a wonderful gift of Cedar Planks and seasonings from Fire and Flavor, I was thrilled to try it. I love seafood and fish, lucky for me, I live on the water. The only fish my kids will eat is Salmon, so I just had a feeling they would love this way of grilling the Salmon. It is super easy and delicious.Fire and Flavor also sent me a Coffee Rub for meats and Salmon. I rubbed some on the salmon and off it went on the grill!

Salmon was delicious with Fire and Flavor Ancho Chile spices on hand cut fries.

Cedar planks have to soak under water for at least one hour.

This is the yummy coffee rub made of Chili Pepper, other spices, pure ground coffee, brown sugar, and salt.

Soak Cedar Planks under cold water so that they don’t catch on fire on your grill!

I placed a big bowl full of water on top of the planks so that the planks would be submerged.

Place your lovely filet of Salmon on the plank.

Rub Coffee Rub all over the salmon. Rub, rub, rub, that’s why they call it a rub….

Salmon is ready to go on the grill.

Set grill at 350 degrees or Medium setting. The grill’s temperature kept raising to 400, so I would try to moderate it so that the Salmon would stay moist. Cook until Salmon is firm to the touch.

Verdict: I liked the coffee rub flavor, it tasted sweet and was a great combination on the Salmon. The Salmon was very moist. Pair it with a Chardonnay, delicious!

Would I make it again? Yes I would. Another way to use this rub is to make a marinade with orange juice, Olive oil and coffee rub and let Salmon set in marinade in the refrigerator for a couple hours. This post has been linked up these wonderful blogs! Photobucket