Hot Honey Lemon Pepper Chicken Skewers

2 lbs boneless skinless chicken thighs cut into 1.5-inch chunks

2 T olive oil

2 tsp lemon pepper seasoning

1 tsp garlic powder

1 tsp smoked paprika

1 tsp kosher salt

½ tsp black pepper

Wooden or metal skewers

For the Hot Honey Glaze:

½ cup hot honey

2 T fresh lemon juice

1 tsp lemon zest

1 T melted butter

– ½ tsp red pepper flakes, optional

Soak wooden skewers 30 minutes. Preheat grill to medium-high heat (375-400°F).

Cut chicken into 1½ inch chunks. Toss with olive oil, lemon pepper seasoning, garlic powder, paprika, salt, and pepper.

Make glaze by warming hot honey, lemon juice, zest, butter, and red pepper flakes in small saucepan for 2-3 minutes.

Thread seasoned chicken onto skewers with small gaps between pieces.

Grill 10-12 minutes, turning every 3-4 minutes until internal temperature reaches 165°F.

Brush with glaze during last 2 minutes of cooking, turning once to coat both sides.

Rest 2-3 minutes, then serve with extra glaze and lemon wedges.

Grilled Delmonico Steaks

INGREDIENTS:
1/2 cup olive oil
1/4 cup Worcestershire sauce
4 tablespoons soy sauce
1/4 cup minced garlic
¼ C. dried onion
½ tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks or Venison steaks

Parsley

Butter

DIRECTIONS:
1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
2. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
3. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Sprinkle with parsley & top with butter.

The Perfect Steak

Sirloin steak
Oil
Salt & pepper
Garlic powder

Bring steak to room temperature. Heat oven to 375 degrees. Heat a cast iron skillet on med/high heat. Brush oil on steak & sprinkle liberally with seasonings. Place in pan & sear for 2-3 min/ side. Place pan in oven & bake for 8-9 min for medium doneness. For medium rare- 1 min less, for medium well -1 min more.

THE Best Pork Chops

1 T each:
Garlic powder
Onion powder
Oregano
Paprika

1/2 T salt
1/2 T pepper
Mix together
BBQ Sauce (opt.)

Start all 4 burners on grill. Rub pork chops with oil & sprinkle with seasonings. Grill pork chops on high heat to sear for 3 min. Rotate 1/4 turn to give great grill marks. Cook an additional 3 min. Turn over & repeat. After 6 min turn off 2 burners & move meat over to burners that are off. Cook on indirect heat for 4 min, baste w BBQ sauce, if desired & flip over for another 4 min. Baste again.

Sirloin Steak with Garlic Butter

Ingredients
1/2 c. butter
2 t. garlic powder
4 cloves garlic, minced
4 lbs beef top sirloin steaks
salt & pepper to taste

Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over med-low heat with
garlic powder & minced garlic. Set aside.
Sprinkle both sides of steak with salt & pepper.
Grill steaks 4-5 minutes per side, brushing with garlic butter as it cooks. When done, transfer to plate & brush again with butter. Let rest for 2-3 minutes before serving.

Grilled Marinated Shrimp

Marinade:
1/2 c. olive oil
1/4 c. chopped fresh parsley or 2 T. dried
1 lemon, juiced (or 3 T lemon juice)
2 t. hot pepper sauce
3 cloves garlic, minced
1 T. tomato paste or ketchup
2 t. dried oregano
1 t. salt
1/2 t. pepper

2 lbs. large shrimp, peeled & deveined with tails attached (thawed if frozen)
Skewers

In mixing bowl combine marinade ingredients. Reserve a small amount for basting later. Pour remaining marinade into a large zip bag with the shrimp. Seal & marinate for 2 hrs.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail & once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Herb Rub

We love this rub on chicken! I always have some in my fridge & I just rub it on the chicken & grill it. We like it served on a green salad! Yum! Can also use it on steak, veggies & fish! So versatile, don't you think? =)

1/2 C. fresh Cilantro leaves or 1/4 C. dried
1/2 C. fresh Basil leaves or 1/4 C. dried
1/2 C. fresh Parsley leaves or 1/4 C. dried
1/4 C. olive oil
1/4 C. canola oil
2 T. salt
1 T. Paprika
1 1/2 t. black pepper
2 T. garlic powder
2 T. onion powder

If using fresh herbs, combine all in food processor. If using dried, just mix in a plastic container that you can store it in. Store in Refrigerator up to 3 weeks in non-reactive container.
* I didn't notice any difference in using the fresh herbs. I was hoping there would be a big difference especially after spending all that money on the fresh herbs, but there wasn't. Dried is easier to do, cheaper & more convienient.

Roasted Sticky Chicken Rub

Makes 4 cups

1¼ c salt
½ c + 2 T paprika
¼ c onion powder

¼ c rosemary (crushed)

¼ c white pepper

2 t cayenne pepper

3 T black pepper

3 T garlic powder

In a quart jar, mix all together.  Sprinkle on Bone-in chicken breast or thighs & bake at 350⁰ for 45 min. on a cookie sheet covered with foil for easy clean up.