Asian Inspired BBQ Chicken

Barbecued Asian Chicken Thighs

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Asian Inspired BBQ Chicken

Flavorful, Tender and Tasty BBQ Asian Chicken Thighs

This little recipe of mine has just the right balance of flavors and the chicken thighs come out so tender and moist. I think you will really enjoy how easy this is to make, and how amazing the taste is too!

I also have some tips for you when working with chicken – just in case you might want them:) 




BARBECUED ASIAN THIGHS

Ingredients:

4-5 lbs. chicken thighs; boneless, skinless  

2 Tbl. grated ginger root

2 Tbl. garlic, minced or chopped

1/2 cup sweet chili sauce

1/4 cup oyster sauce

2 Tbl. hoisin sauce

3 Tbl. fish sauce, optional

1 cup soy sauce

1/4 cup lime juice 


Directions:

Combine all the ingredients, except the chicken, in a gallon zip lock bag.

Squish a bit to mix well. Drop the chicken in to the marinade.

Notice my tip of lining the drinking picture to hold the bag steady.Barbecued Asian Chicken Thighs 1

Flip the bag over a few times to evenly distribute the marinade with the meat.

Place in the refrigerator for 2-4 hours, flipping 2 times during the marinading time.Barbecued Asian Chicken Thighs 2When ready to cook, heat barbeque grill to medium-low. Barbecued Asian Chicken Thighs 3Place meat on grill and cook turning frequently until chicken is cooked through.

Place meat on a plate or on a tray, cover with tin foil and let it rest for 5-10 minutes. Serve.

*When choosing fresh ginger root, make sure it is firm and not wrinkled. You can/allowed to break off the section or length desired; you do not have to purchase a larger piece than you need.

Peel with a vegetable peeler or with a knife then grate on a grater.  If  it’s juicy when grating, you know it’s fresh.Barbecued Asian Chicken Thighs 4**This marinade lends itself perfectly to chicken due to its slightly salty ingredients which fill the cells of the meat so that when it cooks it releases the excess liquid maintaining moist and tender meat; even when using boneless and skinless thighs.  

SPECIAL INSTRUCTIONS:

  • When working with chicken, know that there are special ways to handle the meat so as not to risk bacteria or contamination.
  •   Once you touch the raw meat with your hands or any utensils, or any areas, do NOT touch anything else, until proper cleaning with hot water and soap, or diluted clorox with water to avoid contaminated which could lead to sickness.
  •   After placing the chicken in the marinade do NOT taste the marinade, or use it for any other purpose, discard it. It now has the same risk for illness due to the raw meat in the sauce.
  •   Cook chicken to a proper temperature using a meat thermometer, or until there is no longer any pink in the meat – however, this does not mean you must overcook for dry meat.
  •   Clean your hands, kitchen counter, sink, cutting board, utensils or anything else that has come into contact with the raw chicken with Clorox diluted with water to sterilize and kill all the bacteria.
  •   As you grill the chicken, use separate tongs, or utensil of choice, to turn the raw meat and when the meat is cooked through to then take off heat. Do NOT put cooked meat on the same platter you had the raw meat on, unless it has been sterilized.

ENJOY!

Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow. 2013

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Beef roast and vegetables in the dutch oven

Dutch Oven Beef Roast and Vegetables

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Beef roast and vegetables in the dutch oven

How to cook a tender beef roast and vegetables in the dutch oven outdoors

There’s not much better than a moist, delicious and well seasoned roast with tender vegetables.  Here’s a recipe that easy for you to make in your dutch oven, which will give you amazing flavor.  I’ll give you all the steps so you can make this too!  Serve with my  Dutch Oven Mini-Pull-Apart Butter Rolls and Stan’s famous Peach Cobbler (add in a side of ice cream to make it off the charts amazing if that’s possible!) and you’ve got a GREAT dinner for your family or company.  Did you know you can stack the dutch ovens and cook multiple dishes at the same time?  If you didn’t check it out in my basic dutch oven cooking 101 HERE

 

I have a GREAT 2-page Dutch Oven cheat sheet HERE 

 

Dutch Oven Beef Roast and Vegetables

Cooking Time: 2  1/2 – 3 hours

Serves: 4-6

Ingredients:

3-4 pound good quality 7 bone or good cut of roast that will cook tender.  Ask your butcher.

3-4 Tablespoons vegetable oil

1 large onion, or 1 small, sliced thick

2 teaspoons beef bouillon

2 Tablespoons balsamic vinegar

1 Tablespoon Worcestershire sauce

2 teaspoons Montreal Steak seasoning

1 onion soup mix packet

2 -4 cans beef broth, or 2 -4 cups water and 2 teaspoons beef bouillon in addition to that listed above

 

1-2 pounds mini carrots

1 pound whole mushrooms, larger so they cook at the same time as the other vegetables

2 pounds white or red thin skinned potatoes, cut up so they will cook at the same time as the mini carrots

 

 

Directions:

Start you charcoal, using a 12″ dutch oven as directed HERE, place 15 briquettes on the bottom, heat.

Pour in the vegetable oil

Beef roast and vegetables in the dutch oven

How to cook a tender beef roast and vegetables in the dutch oven outdoors

Carefully lay in the meat and sear, or brown to a dark caramel color on one side. This step holds in the moisture while cooking, making for a more flavorful and tender roast. 

Beef roast and vegetables in the dutch oven

How to cook a tender beef roast and vegetables in the dutch oven outdoors

Turn the meat over and sear on the other side.

Beef roast and vegetables in the dutch oven

How to cook a tender beef roast and vegetables in the dutch oven outdoors

Remove the meat from the pot and place on the turned over dutch oven lid

Beef roast and vegetables in the dutch oven

How to cook a tender beef roast and vegetables in the dutch oven outdoors

Very carefully lay the thick onion slices down in the pot.

Now place the meat on top of the onion.

Beef roast and vegetables in the dutch oven

How to cook a tender beef roast and vegetables in the dutch oven outdoors

Sprinkle over the meat the beef bouillon, balsamic vinegar, Worcestershire sauce, Montreal Steak seasoning and dry onion soup mix.

Beef roast and vegetables in the dutch oven

How to cook a tender beef roast and vegetables in the dutch oven outdoors

Pour into the bottom of the dutch oven the 2 cans, or 2 cups of the beef broth, or water and more bouillon. 

Put the lid on the dutch oven and place 9 coals on the top. 

This will need to cook for 1 hour to 1  1/2 hours, depending on the size of the roast; longer time if the larger size. 

***You will need to add coals during the cooking time to keep the proper heat.  See the directions for this HERE

Beef roast and vegetables in the dutch oven

How to cook a tender beef roast and vegetables in the dutch oven outdoors

At the hour mark, take off the lid.  

If the water has mostly gone out, add in another 2 cans of broth or the water as directed above.

If the roast is coming along nicely add in the vegetables; if not, cook for another half hour, then continue to next step:

Add in your vegetables, replace the lid and continue to cook for one more hour, or until the vegetables are fork tender.

Beef roast and vegetables in the dutch oven

How to cook a tender beef roast and vegetables in the dutch oven outdoors

***Again, adding coals as needed to maintain heat.

Serve with the delicious mini butter pull apart rolls you see below in the link.

Beef roast and vegetables in the dutch oven

How to cook a tender beef roast and vegetables in the dutch oven outdoors

Recipe by Copyright Carrie Groneman, A Mother’s Shadow, 2017

Recognize a blessing and be a blessing today

For More Posts On This Topic:

What, How & Why In Dutch Oven Cooking – All About Dutch Oven Cooking: 101

Basic information for dutch oven cooking

How Do I Use The Coals & Temperature – All About Dutch Oven Cooking: 101

Charcoal temperature and dutch oven

Stan’s Dutch Oven Peach Cobbler

Peach Cobbler in a Dutch Oven

Dutch Oven Mini-Pull-Apart Butter Rolls

Butter Pull-Apart Rolls in the Dutch Oven

Dutch Oven Fried Chicken

Fried Chicken in a Dutch oven

Dutch Oven Dorito Enchilada Casserole

Dorito Enchilada Casserole

Dutch Oven Scalloped Potatoes

Recipe for Dutch Oven Scalloped Potatoes

Dutch Oven Hearty Corn Bread

  Corn Bread 1

 

 

 

 

 

 

Fried Chicken in a Dutch oven

Dutch Oven Fried Chicken

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Fried Chicken in a Dutch oven

Fried Chicken in a Dutch oven that’s crispy, tender and juicy

Oh, that crispy amazingly seasoned outer crunch of good fried chicken can’t be beat! 

Combined with the tender, moist, flavorful meat on the inside, perfection!!

This dutch oven has it all, and cooked this way makes it even better.  

I will take you through the easy steps, so come try this one out, I think you’ll want to make it every week

 

I have a GREAT 2-page Dutch Oven cheat sheet HERE to help you follow along

 

 

Dutch Oven Fried Chicken

Ingredients:

12 oz or 1  1/2 cups ranch dressing

2 eggs, slightly beaten

1 cup flour

1 teaspoon Montreal Chicken steak seasoning

1 Tablespoon brown sugar

1/2 teaspoon poultry seasoning

1/2 teaspoon salt

2  1/2 cups corn flake crumbs, make into crumbs

2 sticks, 1 cups butter ( the real stuff)

7-8 pieces of cut up chicken

food grade disposable gloves

 

Directions:

Heat Charcoal  according to directions (and find all the basics you need to know) HERE

Lightly oil a 12″ dutch oven.

1- In a bowl combine the flour, Montreal chicken steak seasoning, brown sugar, poultry and salt.

2- In a bowl combine the beaten egg and salad dressing.

3- In a bowl pour in the corn flake crumbs.

Cover a cookie sheet or area with waxed paper.

Begin by rinsing off the chicken and patting dry.

Wearing your disposable gloves, and working with once piece of chicken at a time, dredge, or coat a piece of chicken by placing it in the bowl with the flour mixture.

Recipe for Dutch Oven Fried Chicken

Fried Chicken in a Dutch oven

Now, carefully so you are not making a huge mess, roll that piece of flour seasoned chicken in the

Recipe for Dutch Oven Fried Chicken

Fried Chicken in a Dutch oven

Next, roll in the crushed corn flakes

Recipe for Dutch Oven Fried Chicken

Fried Chicken in a Dutch oven

Place the coated chicken onto the waxed paper.

Recipe for Dutch Oven Fried Chicken

Fried Chicken in a Dutch oven

Continue this until all the chicken pieces are coated and prepared. Toss out the disposable gloves.

Meanwhile place 10 briquettes on the the ground/surface area.

Melt the butter in your heated dutch oven.  Again, to see how to prepare coals click HERE

Recipe for Dutch Oven Fried Chicken

Fried Chicken in a Dutch oven

Carefully, with long tongs, place the coated and prepared chicken into the hot dutch oven

Fried Chicken in a Dutch oven

Fried Chicken in a Dutch oven

Place dutch oven lid on top, along with 16 hot coals.

You will cook this for 50 minutes to 1 hours; which means you will need to put on new coals to keep the heat going to 350 degrees, like this as they turn white and burn out.

Fried Chicken in a Dutch oven

Fried Chicken in a Dutch oven

Continue to cook the chicken until it is cooked all the way through and juices run clear, checking as needed.

Fried Chicken in a Dutch oven

Fried Chicken in a Dutch oven

ENJOY!  Serves 4

Fried Chicken in a Dutch oven

Fried Chicken in a Dutch oven

Recipe by Carrie Groneman. Copyright Carrie Groneman, A Mother’s Shadow, 2015

Recognize a blessing and be a blessing today

For More Posts On This Topic:

What, How & Why In Dutch Oven Cooking – All About Dutch Oven Cooking: 101

Basic information for dutch oven cooking

How Do I Use The Coals & Temperature – All About Dutch Oven Cooking: 101

Charcoal temperature and dutch oven

Stan’s Dutch Oven Peach Cobbler

Peach Cobbler in a Dutch Oven

Dutch Oven Mini-Pull-Apart Butter Rolls

Butter Pull-Apart Rolls in the Dutch Oven

 

Dutch Oven Dorito Enchilada Casserole

Dorito Enchilada Casserole

Dutch Oven Scalloped Potatoes

Recipe for Dutch Oven Scalloped Potatoes

Dutch Oven Hearty Corn Bread

  Corn Bread 1

 

 

 

 

 

Dutch Oven Beef Roast with Vegetables

Beef roast and vegetables in the dutch oven

Au Jus and Beef Sandwich for French Dip

BEST EVER FRENCH DIP SANDWICH

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Au Jus and Beef Sandwich for French Dip


The BEST Ever French Dip Sandwich with Homemade Au Jus

I am going to teach you how to make this scrumptious Au Jus that is so tasty, you will want it, with or without the sandwich!

There is a trick I found in reducing cranberry cocktail juice that gives a depth and richness to this sauce like nothing you have had before!

If you want to serve this to a crowd, I have the perfect way to do this also.  I’ll share that with you at the end of this post.  Come on and let’s get making this AMAZING sandwich that will be requested over and over again – it’s THAT good!

 

BEST EVER FRENCH DIP SANDWICH

Ingredients:

4 Tablespoons butter

3-4 medium shallots

2 Tablespoons flour

2 cans beef consomme

1 cup cranberry cocktail

1/2 tsp. Montreal Steak seasoning

1 Tablespoon balsamic vinegar

 

1  1/2 pounds deli sliced roast beef

6 Hoagie Rolls, thick sliced bread to grill or rolls of your choice (actual number of rolls depends on how much meat you put on the roll or bread)

 

Directions to make Au Jus:

Chop the shallots into small pieces.  

These are shallots.  They have a mild taste that is a cross between an onion and a garlic.  If you can’t find these, you can use a small mild onion and a teaspoon of garlic in it’s place; but these really are terrific in recipes.

French Dip Sandwich

French Dip Sandwich

In a large shallow skillet, over moderate high heat melt the butter.

Add in the shallot and saute for 2 minutes.

Add the flour to the butter-shallot mixture and cook for 2 more minutes; stirring constantly.

French Dip Sandwich

French Dip Sandwich

Whisk in the cranberry cocktail juice and cook until the liquid is reduced in half; whisking frequently/constantly.  It easily burns at this stag, so keep a close eye on it.  This takes about 10-15 minutes.

French Dip Sandwich

French Dip Sandwich

Whisk in the beef consomme slowly, add in the Montreal Steak Seasoning and Balsamic vinegar.  Bring the sauce to a simmer and cook for 15 minutes.

French Dip Sandwich

French Dip Sandwich

Options for serving:

*Place the cooked deli sliced roast beef into the au jus and warm meat through.  Pile meat onto bun, serve with extra sauce on the side.

French Dip Sandwich

French Dip Sandwich

*Place warmed through  cooked deli sliced roast beef (in the oven or a crock pot on low with a little broth to keep the meat from drying out) onto the bun and serve the Au Jus on the side.

French Dip Sandwich

French Dip Sandwich

*Serve the Au Jus as it is with the small pieces of shallot, or strain before serving.

Delicious served on grilled thick sliced bread or hoagie rolls.

 

When making for a crowd –

You can make the Au Jus ahead and freeze it in a zip lock freezer bag.  Just make sure to leave enough space in the bag to allow for expansion; at least 2 inches or so of head-space. Thaw in the refrigerator when ready to use.  Use within 2-3 months for best results.

To make this more economical for a group, I purchased loaves of french bread.  Sliced them into 3″ sections and then almost all the way through, but not quite, making it easy to put the meat in, however, the ‘sandwich’ would still be intact while handling it. 

I warmed the roast beef up in a large pan with a little beef broth to keep the meat moist. Cover the pan tightly with tin foil to retain the juices.  Warm in a slow oven of about 200 – 250 degrees.  You could also do this in a crock pot.  

I served the Au Jus in a warm crock pot with small styrofoam cups to pour the Au Jus into with a ladle so each person could have their sandwich French Dip style.  

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2016

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Slow Cooker Pulled Pork Sandwiches

Slow Cooker Pulled Pork Sandwiches

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Slow Cooker Pulled Pork Sandwiches

Slow Cooker Pulled Pork Sandwiches

Are you looking for a great budget friendly stretching recipe to serve to a crowd?  Or one that freezes really well? I have some tricks to teach you so that your meat will be moist, tender and stay that way!

I like to serve my slow cooked pulled pork sandwiches with my own fabulous creation of spices along with a side of BBQ sauce for those who like that on their bun also.  That way – EVERYONE is HAPPY.

Come see my tips on how to make this for a group, your family or just because for the next scrumptious meal from YOUR kitchen!


Slow Cooker Pulled Pork Sandwiches with Optional BBQ Sauce

Ingredients:

5 – 6 pounds bone in shoulder or boneless pork picnic roast (can be one piece of meat, or two as shown here)

1-3 onions, depending on how large they are

2-4 Tablespoons oil

1 envelope onion soup mix 

1 Tablespoon Montreal steak seasoning

2 Tablespoons Balsamic vinegar

Optional:  BBQ sauce to add into the cooked meat, or to serve on the side.  I really like Sweet Baby Rays, click HERE for flavor varieties


Directions:

Slice the onions to about 1/2″ thick and lay in the bottom of the crock pot.Slow Cooker Pulled Pork SandwichesIn a large heavy bottom pan, heat the oil.

Put the pork in and brown well.

Turn and continue to brown on all sides. This step gives a wonderful flavor to your meat.Slow Cooker Pulled Pork SandwichesPlace the pork roast on top of the onion slices.Slow Cooker Pulled Pork SandwichesEvenly pour the onion soup mix, Montreal steak seasoning and Balsamic vinegar over the top of the pork.Slow Cooker Pulled Pork SandwichesCook on low until the pork is completely cooked through and shreds easily.  *This is after the ‘normal done cooking temperature’.  About 8-9 hours.Slow Cooker Pulled Pork SandwichesRemove the pork from the crock pot/slow cooker and shred.Slow Cooker Pulled Pork SandwichesI LOVE these Bear Paws for shredding meat.  If you’re interested you can click HERE to check them out!

Strain the juices from the pork Slow Cooker Pulled Pork SandwichesIF storing the meat overnight, a few days or to the freezer, put the shredded pork in a zip lock bag – according to the portions you desire. 

Slow Cooker Pulled Pork SandwichesThen, with pour the strained juices over the meat (do NOT add in the BBQ sauce with this step!) which will keep the meat moist and tender.Slow Cooker Pulled Pork SandwichesUse the meat within 4-6 months for best results.  Thaw properly in the refrigerator and warm slowly when ready to serve.Slow Cooker Pulled Pork SandwichesAfter shredding, you can add in BBQ sauce and serve as prepared BBQ Pulled Pork Sandwiches

OR serve as Pulled Pork Sandwiches with just the right amount of spice and flavor. 

***I like to serve BBQ sauce on the side for those who like sauce; then they can put it on their sandwich and it also accommodates those who don’t. 

ENJOY!!!

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2016

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Secrets for the Ultimate Tender & Flavorful Philly Cheese Steak

BEST Ever Philly Cheese Steak

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Secrets for the Ultimate Tender & Flavorful Philly Cheese Steak

Philly Steak Sandwich BEST EVER

Do you know the secrets for a GOOD Philly Cheese Steak Sandwich?  One with tender meat, not chewy and tough like the soles of your shoe?  A steak sandwich with flavors that don’t over power the meat, but complements it perfectly. 

I have solved all these problems for you with my own authentic cheese-steak recipe!

First of all the NO chewy or tough meat here because I tell you which cut of meat to purchase; I wish I would have known that years ago!

For the sauce.  I have created for you the most amazing marinade that I think you will fall in love with. In fact, the depth of layers of spice are just the right combination and work so well together, that you will crave this steak sandwich even while you eat it!

Cooking this meat so it’s perfectly tender –  there’s a secret trick, along with the marinade.  See, cooking the philly steak meat over the grill on these special mats, gives you the ability to cook your meat to your preference; whether medium rare, or well done, it will be scrumptious and tasty!

A GREAT Philly Cheese Steak needs crisp vegetables, and I haven’t forgotten those.  Add them on to your liking, and  you’re on your way to an amazing cheese steak sandwich.

Traditionally, this type of steak sandwich is topped with pepper jack cheese, but you can put your  favorite type on top and let it melt all over to perfection.  

Place it all on a fabulous hoagie roll and you have a 5-Star, gourmet-top rated meal you will dream about at nights!

Seriously folks, this is an all-time favorite at our house because of the melt-in-your mouth meat that has the right seasonings in the marinade.  The slight crunch in the veggies and the cheese that is oozing with gooeyness; all on a wonderfully toasted bun. I have a video to show you how EASY this comes together:)

 

 




Secrets for the Ultimate Tender & Flavorful Philly Cheese Steak

Ingredients:

2-3 lbs. of good beef top sirloin steak; trimmed of fat, then sliced very thin

 

Marinade – 

1 tsp. beef bouillon

1/2 tsp. onion powder

2 Tbl. Worcestershire sauce 

3 Tbl. water

2 Tbl. seasoned rice vinegar

2 Tbl. balsamic vinegar

1 tsp. Montreal Steak Seasoning, click HERE

1 Tbl. chopped garlic

 

Condiments:

Sliced green and red bell pepper – 1 of each, or more to your liking

Sliced onion – 1 medium, or more to your liking

Sliced mushrooms – 8 oz, or more to your liking

Sliced Pepper Jack cheese, or your preference

Sliced GOOD hoagie type rolls, ones that can stand up to the hot ingredients, but are soft in the middle so they are easy to eat

 

I highly recommend cooking this BEST EVER PHILLY STEAK SANDWICH ON THESE GRILL MATS

 




Directions:

Mix together the marinade ingredients; the beef bouillon, onion powder, Worcestershire sauce, water, seasoned rice vinegar, balsamic vinegar, Montreal Steak Seasoning and chopped garlic in a bowl or in a zip lock baggie is what I prefer. 

BEST EVER Philly Steak SandwichGive it a mix to combine.

Add in the meat.

Best Ever Philly Steak Sandwich

Best Ever Philly Steak Sandwich

Let it rest and allow the meat to swim in the marinade to soak in all the amazing flavor for 2-3 hours, turning the bag over a couple of times.

Now if you are using the really cool GRILLING MATS  to cook this Philly Steak on, which I highly recommend because it gives it such a fabulous flavor.

Heat the charcoal according to directions on the bag. 

Meanwhile, prepare the fresh veggies you are going to add into the meat as you cook.

Cut up the peppers you are using into thin strips

Cut the onions into rings or thin slices, then halves and separate as shown.Purchase pre-sliced mushrooms, or slice them up now.

Best Ever Philly Steak Sandwich

Best Ever Philly Steak Sandwich

When the charcoal is perfect (you can cook this Philly Steak Sandwich on a non-stick fry pan over medium high heat over your stove using the same process)
www.amothersshadow.com Royal BBQ Grilling MatsPlace the Grilling BBQ Grill Mat  right on the hot grate.  I know crazy right!?! www.amothersshadow.com Royal BBQ Grilling MatsAdd some meat with a little of the marinade, but not too much, being careful not to get burned.

Do you know what tongs I like to use? I found these super long BBQ and grilling tools that are perfect! They protect you from getting burned since you are back from the heat. You can find them by clicking HERE.

Best Ever Philly Steak Sandwich

Best Ever Philly Steak Sandwich

With a long spatula and tongs, turn the meat and veggies to keep them from burning, but to cook them perfectly

When they are done to perfection – which is when the meat is cooked through to your liking, and the vegetables are still a bit crisp, NOW add on your cheese.

Best Ever Philly Steak Sandwich

Best Ever Philly Steak Sandwich

Let it melt till it’s all ooey and gooey.  

You can also toast your hoagie roll if you’d like on the same mat!

Best Ever Philly Steak Sandwich

Best Ever Philly Steak Sandwich

Now carefully, place the BEST EVER PHILLY STEAK onto your prepared bun.  

TIP:  At this point, I personally took the mat OFF of the grill and placed it where it could cool.   Philly Steak Sandwich BEST EVERNow WHY do I like these grill mats so much?  Let me tell you more about them. 

Look at how icky this mat was after cooking some chicken on it.  I thought NO way is this stuff going to come off.www.amothersshadow.com Royal BBQ Grilling MatsI put it in the sink, gave a little squirt with the dish soap.  In a few spots I did have to use a bit of elbow grease when I cooked with things with sugar, like BBQ sauce, but mostly just a little scrubby- scrub-scrub and …….www.amothersshadow.com Royal BBQ Grilling MatsGave it a rinsewww.amothersshadow.com Royal BBQ Grilling MatsSHIZAM  – CLEAN!!!www.amothersshadow.com Royal BBQ Grilling MatsThese  Grilling BBQ Grill Mats are remarkable!

  • The price is fantastic!  
  • You can put them in the dishwasher and of course they are reusable.  
  • Ratings are fabulous and it is FDA Approved and PFOA Free

Here are a few more ideas of how to use these AMAZING mats I thought of:

  • Pizza
  • Grilled fruit
  • Fajitas
  • Pancakes
  • Anything, all you have to do is just control the heat of the charcoal

For this delectable meal, I put down  bit of flavored olive oil infused with herbs on the mat, along with the fish, and it was sssooo good; just remember to watch out that the oil doesn’t get by the flames.Royal Grilling BBQ Mats www.amothersshadow.comAnd DESSERT of course – just watch the heat, it has to be like the oven temperature remember and use the lid to cook these. They were a bit tricky:)Royal Grilling BBQ Mats www.amothersshadow.comCarrie Groneman’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2019

I have created SCRUMPTIOUS Grill Mat RECIPES just for YOU!  The BEST EVER BBQ GRILL MAT RECIPES Ebook has 6 Recipes, including preparation and use of grill mats:  

Best Ever BBQ Grilled Chicken Drumsticks (This recipe features my homemade barbecue sauce that I share with you, it’s delicious on so many things.  Be sure to serve extra on the side.)

Fabulous BBQ Thai Chicken Satay Bites (Perfect as an appetizer or snack and the easy homemade Peanut dipping sauce is aahhmazing)

Sassy Grilled Orange Shrimp  (Great on its own or fabulous on a salad with an Asian flavor)

Supreme Grilled Chicken Thighs with Homemade Dry Rub (I created a dry rub especially for those of you who don’t like sauce, and boy this is a good one.)

Grilled Marinated Vegetables  (This is a sure-fire favorite with all ages. Included in with this terrific collection so it’s handy right at your finger tips.)

Best Ever Philly Cheese Steak Sandwich (Even those who are Philly Steak snobs have enjoyed this every time I’ve made it.  It has wonderful flavor and comes together so easily on the mats.  I have a YouTube video you can watch also!)

Order your EBOOK copy of the 6 recipes for successful cooking on grill mats NOW

Grilled Marinated Vegetables

Grilled Marinated Vegetables

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BEST Meatloaf Ever!

Old Fashioned Meatloaf 1Oh, I’m telling you, this really IS the BEST meatloaf, hands down you’ll put on the end of your fork!  I experimented, tried, had my family taste-test and when my handsome hubby and I gave a thumbs up – the quest was over and you have the perfect Old Fashioned BEST Meatloaf ever.  The flavor shines through  a lean meat, laced with vegetables to keep it moist as well as boost the nutrition and a spot-on balance of spices to bring it all together.  Then, if that isn’t enough, the topping is a bit of sass and a whole lot of scrumptious baked on fabulous.  I think you’ll love this as much as we do! 




Buffalo Chicken & Grilled Cheese Sandwich

Buffalo Chicken and Grilled Cheese Sandwich

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Buffalo Chicken & Grilled Cheese Sandwich

Buffalo Chicken & Grilled Cheese Sandwich


Do you love Buffalo Wings? Well this is a GREAT spin-off!
My daughter-in-law Tawni introduced me to this magnificent sandwich and I’m telling you it’s fabulous. I’m not a hot sauce girl, but this is a perfect balance of just a little hot, which of course you can add more, or have a bowl on the side to dip it in – and a whole lot of A.M.A.Z.I.N.G!  You can serve this to guests, for dinner, the big game, family game night, or just because you want something really good. 
Don’t be intimidated by the list. It’s easy, simple to put together, and it’s broken down so you can make it up quick. Click on over and let’s get started.




Buffalo Chicken Grilled Cheese

Ingredients:
This makes 2 sandwiches
White Sauce:
1 Tbl. sour cream, or greek yogurt
1 Tbl. mayonnaise
Pinch of sugar
Pinch of garlic powder
Buffalo Sauce:
1 Tbl. butter
1/4 cup Frank’s hot sauce
1 tsp. packed brown sugar
3/4 cup cooked and shredded chicken *easy use of a rotisserie chicken
2 Tbl. minced red onion
2 Tbl. minced celery1 tsp. apple cider vinegar
Sandwich ingredients:
4 – 1/2 “ thick slices Italian bread
1 Tbl. butter, at room temperature
4 slices cheddar cheese


Directions:
To make the white sauce: Stir the sour cream or yogurt, mayonnaise, sugar, garlic powder and a pinch each of salt and pepper together in a small bowl. (The sauce can be made ahead and refrigerated.)
Buffalo Chicken & Grilled Cheese Sandwich 1To make the buffalo sauce: Melt the butter in a small saucepan, set over medium-low heat. 
Add in the hot sauce, brown sugar and vinegar; stir until combined.
Then add  in the shredded chicken, red onion and celery and toss to coat.
If the chicken was cold, keep the pan over low heat and let it warm through.Buffalo Chicken & Grilled Cheese Sandwich 2Lightly butter one side of two slices of the bread. Flip the slices over and lay them butter side down on your work surface.Buffalo Chicken & Grilled Cheese Sandwich 3Spread half of the white sauce on the side of those two slices that is now facing up (the non-buttered side).
Distribute half of the cheese among the two slices.Buffalo Chicken & Grilled Cheese Sandwich 4Top each slice with half of the chicken mixture.Buffalo Chicken & Grilled Cheese Sandwich 5Distribute the remaining cheese over the chicken.
Lightly butter one side of the two remaining slices of bread, then flip them over and use the other half of the white sauce to coat the un-buttered side.
Top each sandwich with a slice of this bread to finish it (buttered side facing out).


Heat a heavy bottomed skillet over medium heat.
Place the sandwiches butter side down in the pan and cook on the first side until the bread is golden brown and toasted.Buffalo Chicken & Grilled Cheese Sandwich 6Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown.Buffalo Chicken & Grilled Cheese Sandwich 7You can use the spatula to compress the sandwich as it cooks on the second side.
Remove the sandwiches from the pan and let them rest for a minute or two, then slice in half and serve.Buffalo Chicken & Grilled Cheese Sandwich 8Copyright Carrie Groneman, A Mother’s Shadow, 2016
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