July, 2016 - Chris Ugo's New House!!

FREEZER FRIENDS SHOPPING LIST

JULY, 2016

Person	Ingredient	√
Nancy B.	4 CUPS Bar-b-Que Sauce (you pick)
Nancy B.	1 jar of Oregano
Nancy B.	6 CUPS of Coca-Cola
Nancy B.	2.5 CUPS of French Salad Dressing
Nancy B.	1 jar Paprika
Nancy S.	1 large bottle of extra-virgin olive oil
Nancy S.	1 jar ground ginger
Nancy S.	1 jar garlic powder
Nancy S.	5 CUPS soy sauce
Nancy S.	1 bottle of lime juice
Chris	1.25 CUPS Frank’s Hot Sauce
Chris	1 large bottle of extra-virgin olive oil
Chris	1 jar/can of pepper
Chris	1 jar chili powder
Chris	3.75 CUPS of Italian Dressing
Landry	1.25 CUPS balsamic vinegar
Landry	5 CUPS of ketchup
Landry	2.25 CUPS of soy sauce
Landry	1 jar red pepper flakes
Landry	1 jar Worcestershire Sauce
Katie	Minced Garlic
Katie	1.25 CUPS soy sauce
Katie	Large jar of honey
Katie	Orange juice
Katie	1 jar rosemary

 

Please bring the following:

 

1 package of 2 pork tenderloins – 2 to 2.5 lbs

6 to 8 center cut pork chops

2 to 3 whole chicken breasts – approx. 1 lb. pounded thin!

6 to 8 split boneless skinless chicken breasts

1 lb. top sirloin steak cut into 1 inch chunks

4 – 6 steaks of your choice

1 package fresh button mushrooms – need these when you make the steak kabobs

ZIPLOCS!!!!

Skewers at home

My Favorite Pork Tenderloin

From: Lick the Bowl Good

1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)
4 garlic cloves
1/4 cup soy sauce
2 T. country dijon mustard (whole grain mustard)
4 T. honey
2 T. fresh orange juice
1 T. finely chopped fresh rosemary OR herbs de provence
freshly ground pepper to taste
3 T. olive oil

Yield: 1 cup of marinade.

 

 ALL PURPOSE BUFFALO CHICKEN MARINADE

 

 

INGREDIENTS

·      2-3 chicken breasts (approx. 1 pound), pounded thin

·      3 tablespoons olive oil, divided

·     
Buffalo Marinade

·      1/4 cup Frank's Hot WINGS Sauce for more heat OR Frank's ORIGINAL Hot Sauce for less heat

·      2 tablespoons honey

·      1 tablespoon lime juice

·      1 teaspoons garlic powder

·      1 teaspoon chili powder

·      1 teaspoon salt

·      1/2 teaspoon ground cumin

·      1/2 teaspoon smoked paprika

·      1/2 teaspoon onion powder

·      1/4 teaspoon pepper

·     
Buffalo Glaze

·      Reserved marinade (in directions)

·      1 tablespoon honey

·      1 1/2 teaspoons lime juice

·       

INSTRUCTIONS

1.   Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.

2.   To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.

3.   STOVETOP DIRECTIONS

4.   Let chicken sit at room temperature for 15-30 minutes (time permitting).

5.   Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.

6.   GRILLING DIRECTIONS

7.   Let chicken sit at room temperature for 15-30 minutes (time permitting).

8.   Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

9.   Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.)

10. Remove chicken from grill and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.

NOTES

*The chicken is flavorful but not very spicy without the glaze. You can completely customize the heat of the chicken by adding more or less glaze. The more glaze the spicier the chicken
*Try tossing the chicken with your favorite BBQ sauce - amazing!
*Chicken is incredible on sandwiches, in wraps, salads, tacos, etc.
*Total time does not include marinating chicken as this time will vary per individual.

 

Sweet and Spicy Italian BBQ Grilled Chicken
serves 6

• 3/4 cup BBQ Sauce
• 3/4 cup Italian dressing
• 1 Tbsp chili powder
• 1 Tbsp dried red pepper flakes
• 6 boneless skinless chicken breasts

Whisk together BBQ sauce, Italian dressing, chili powder and red pepper flakes. Pour over chicken and refrigerate 1 hour to overnight.

Remove chicken from marinade and grill for 12 to 15 minutes, until no longer pink.

 

Marinated Pork Chops

Ingredients

1 cup soy sauce
1 cup Classic Coca-Cola
2 cloves garlic, minced
1/4 teaspoon ground ginger
6 center-cut pork chops

Directions

Combine soy sauce, Coke, garlic and ginger. Add pork chops and marinate for 6 to 8 hours, turning occasionally.

Remove from marinade and grill or broil 5 to 6 minutes per side, basting frequently with marinade. (For safety reasons, remember to bring used marinade to a boil for just a few minutes before using it to baste).

 

Grilled Steak, Potato & Mushroom Kabobs

Serves 6

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Ingredients

1.     1 pound steak

2.     8 ounces mushrooms

3.     1 pound small potatoes

4.     1/4 cup olive oil

5.     1/4 cup balsamic vinegar

6.     3 cloves garlic, minced

7.     1 teaspoon salt

8.     1/2 teaspoon pepper

9.     1/2 teaspoon dried rosemary

10.   1/2 teaspoon dried oregano

Order Ingredients

Instructions

1.     Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.

2.     In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.

3.     Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.

4.     Thread the marinaded steak and mushrooms, along with the potatoes, onto skewers.

5.     Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Reseason with salt and pepper and serve immediately.

These kabobs are sure to be a regular part of our summer grilling routine. One last tip: if you’re using wooden skewers to soak them in water for at least 30 minutes before grilling.

 

Poor Boy Steak Recipe

 

 

Author: Kami - NoBiggie.net

Ingredients

·         Costco's Tri-Tip Steaks or Tri-Tip Roast

·         ½ cup French Dressing

·         1 cup ketchup

·         ½ cup soy sauce

·         1 tbsp. garlic powder

·         1 tbsp. Worcestershire sauce

Instructions

1.    Place meat in a shallow pan. Combine remaining ingredients and pour over meat. Marinate overnight or at least 3 hours. Turn meat over during marinating time. Drain the meat. Depending on thickness (or depending on how you like your meat cooked), here's a good rule of thumb for cooking steaks:

2.    Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

3.    As you cook and turn the steak over, continue to brush the steaks with the sauce every 10 minutes.