Day 166: Spicy Rub for Chicken

Day 166.

We used this rub on some chicken, but it would be really good on some shrimp as well. It was pretty spicy, so you may want to serve this over a salad.

Here's what you'll need.

2 tablespoons paprika
2 tablespoons garlic salt
2 teaspoons cayenne pepper
2 teaspoons black pepper


Add all the ingredients to a bowl.


Stir well.


Coat one side of the chicken.


Rub it in, and coat the other.


I baked this at 350* for 25 minutes.

Day 159: Grilled Rosemary Pork Chops

Day 159.

This marinade was a nice change for pork. We don't usually grill pork, but this was really, really good.

Here's what you'll need.

1 cup soy sauce
1/2 cup water
6 tablespoons brown sugar
1 teaspoon ground rosemary
4 pork chops.


Combine soy sauce, water, brown sugar and rosemary in a bowl.


Place the pork chops inside a zip top bag.


Pour half the marinade over the top. Store the rest for basting. Zip the bag shut and chuck in the fridge for 3 hours or overnight.


Grill until no longer pink in the center, basting as you grill.

Day 147: Grilled Watermelon Glazed Chicken

Day 147.

I came across this recipe in a magazine, and having just bought a watermelon, figured I'd give it a try. It was pretty darn good!

Here's what ya do.

Process 4 cups of watermelon in a blender. Run processed watermelon through a strainer to get 1 cup of juice.


Pour a 12 oz. jar of apple jelly into a small saucepan. Continually stir, over low heat, until jelly is melted.


Add jelly to watermelon juice.


Sprinkle in some crushed red pepper to give it a little bit of heat.


Pour it over chicken as it grills.


Cook until chicken is done.

Day 137: Mojo Chicken

Day 137.

This recipe is for the marinade. I used it on boneless, skinless chicken breasts, but you could use it on pork, beef, fish, or a whole chicken.

Here's what you'll need.

6 cloves garlic, chopped
1 cup orange juice
1/2 cup lime juice
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon black pepper
1 teaspoon salt
1/4 cup cilantro
1 cup olive oil
4 boneless, skinless chicken breasts


Tear yourself off a nice bunch of cilantro.


Throw it into the blender, along with the orange and lime juice, cumin, oregano, lemon pepper, black pepper and salt.


Give it a good whirl in the blender until it's all combined.


Add in the olive oil and blend again.


Pour the marinade over the meat. Beef, pork and chicken can marinade overnight. Marinate fish for one hour.


Grill, then serve with lime-cilantro rice from previous post.

Day 112: Spicy Shrimp Kebabs

Day 112.

I was in the mood for some shrimp, and when I came across this recipe, I knew it was gonna be a winner. It was nice and spicy, with lots of good flavor.

Here's what you'll need.

1 lb. peeled and deveined shrimp
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
2 cloves garlic, chopped
1/4 cup olive oil
1 tablespoon lemon juice


Place the shrimp into a bowl.


Add the remainder of the ingredients.


Stir well.
Cover and refrigerate for 30 minutes. Don't let it sit for much longer, or the lemon juice will "cook" the shrimp.


While the shrimp is marinating, soak some bamboo skewers in water.


Thread the shrimp onto the skewers, piercing each shrimp near the head and the tail. This will make turning them easier.


Grill over medium heat for 2-3 minutes per side, until opaque.

We had a kebab feast the other night, so tomorrow I'll show you the beef and veggies. Yum-o!

Day 97: Marinade for Steak

Day 96.

We decided to grill some steak the other day, and I threw this marinade together. It was really flavorful, and helped to tenderize the meat.

Here's what you'll need.

1/4 c. soy sauce
1/4 c. water
2 tbsp. brown sugar
2 tbsp. vegetable oil
1 tsp. garlic salt


Place steak inside a zip top bag. Add all ingredients to the bag.


Smoosh it around. Place it in the refrigerator for at least 3 hours, or overnight.


Grill steak to desired doneness.


We like ours with some vegetables on the side.