Ziplock Chicken - Dana
Chicken Quesadillas - Jeni M
Ranch Cheddar Burgers - Jen R
Slow Cooker Smoked Pork - Natalie
Grilled Chile-Lime Chicken - Sara D
Bacon Wrapped Chicken - Sarah B
Wednesday, July 3, 2013
Ziploc Chicken
Ziploc Chicken
30daygourmet.com
Boneless, Skinless Chicken Breasts 3 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste
Assembly: Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken. Seal, label and freeze flat.
Ziploc Chicken Serving Instructions:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
30daygourmet.com
Boneless, Skinless Chicken Breasts 3 lbs
Barbecue sauce: 1 cup
Garlic Powder: 1 tsp.
Onion Powder: 1 tsp.
Coke or beer: 12 oz.
Salt and pepper to taste
Assembly: Combine BBQ sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken. Seal, label and freeze flat.
Ziploc Chicken Serving Instructions:
Cook on a slow dying fire or on a grill using a brush to baste chicken with leftover marinade.
Slow Cooker Smoked Pork
Slow Cooker Smoked Pork
onceamonthmom.com
2.5 pounds boneless Boston butt pork roast or same weight of boneless country-style pork ribs
2 tbsp paprika
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
2 tbsp liquid smoke
Cut the pork butt into 2- to 3-inch chunks (if using ribs, don't cut) and place in gallon freezer bag. Sprinkle the meat with the rub, shaking the bag to coat evenly. Add liquid smoke. Freeze. Include buns the day of the swap.
Serving Day:
Thaw. Cook in slow cooker 10-12 hours on low or 5-6 hours on high, until meat is pull-apart tender and reaches desired doneness. Shred meat. Serve with your favorite warmed barbecue sauce.
onceamonthmom.com
2.5 pounds boneless Boston butt pork roast or same weight of boneless country-style pork ribs
2 tbsp paprika
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
2 tbsp liquid smoke
Cut the pork butt into 2- to 3-inch chunks (if using ribs, don't cut) and place in gallon freezer bag. Sprinkle the meat with the rub, shaking the bag to coat evenly. Add liquid smoke. Freeze. Include buns the day of the swap.
Serving Day:
Thaw. Cook in slow cooker 10-12 hours on low or 5-6 hours on high, until meat is pull-apart tender and reaches desired doneness. Shred meat. Serve with your favorite warmed barbecue sauce.
Grilled Chile-Lime Chicken
Grilled Chile-Lime Chicken
From: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
3 pounds boneless skinless chicken breasts
Assembly Directions:
Combine all marinade ingredients. Place chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
From: Bettycrocker.com
2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
3 pounds boneless skinless chicken breasts
Assembly Directions:
Combine all marinade ingredients. Place chicken breast pieces in a large freezer bag and pour in the marinade. Remove excess air from bag, seal and freeze.
Serving Directions:
Thaw chicken. Grill over medium hot coals for about 15 minutes, brushing frequently with marinade, turning the meat once, about halfway through the cooking time. Check for doneness by piercing the thickest portion of a piece of chicken. The chicken is done when the juices are clear and there is no pink color inside.
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