Ingredients
Chicken breasts
olive oil
salt & pepper
Directions
Preheat barbecue at high heat. Turn off front burner; leave back burner on high. Toss chicken with olive oil, sprinkle with seasonings, and place along front of barbecue. Cook for about 7 minutes, then flip and cook for another 7 minutes or until done.
Tuesday, May 26, 2009
Tuesday, May 5, 2009
Sour Cream Cornbread
Ingredients
3 T melted butter
1 cup cornmeal
1 T baking powder
1 1/4 cups grated cheddar, plus more for topping if desired
2 eggs, lightly beaten
1 cup sour cream (one 250ml container)
1 cup canned creamed corn
Directions
Preheat oven to 350'. Stir together all ingredients. Pour into cupcake pan or 9-inch square baking dish. Sprinkle with more cheese if you like and bake for 45-55 minutes.
3 T melted butter
1 cup cornmeal
1 T baking powder
1 1/4 cups grated cheddar, plus more for topping if desired
2 eggs, lightly beaten
1 cup sour cream (one 250ml container)
1 cup canned creamed corn
Directions
Preheat oven to 350'. Stir together all ingredients. Pour into cupcake pan or 9-inch square baking dish. Sprinkle with more cheese if you like and bake for 45-55 minutes.
Honey-Ginger Salmon Kebabs
Ingredients
1/4 cup soy sauce
1/4 cup honey
1 T rice vinegar (can substitute white vinegar if needed)
1 t grated fresh ginger (or more to taste)
1 clove garlic, pressed (or more to taste)
1 lb salmon (already in kebabs if you can get it that way)
Mix first five ingredients thoroughly in a glass or ceramic dish large enough to hold the salmon kebabs. Marinate salmon for 30 minutes or longer. Heat up barbecue and leave back burner on high, front burner off; cook kebabs at the front for 4-5 minutes per side depending on thickness.
If you have time and inclination, you can boil the leftover marinade in a small saucepan for 10 minutes, then serve as a sauce for rice, veggies, etc.
1/4 cup soy sauce
1/4 cup honey
1 T rice vinegar (can substitute white vinegar if needed)
1 t grated fresh ginger (or more to taste)
1 clove garlic, pressed (or more to taste)
1 lb salmon (already in kebabs if you can get it that way)
Mix first five ingredients thoroughly in a glass or ceramic dish large enough to hold the salmon kebabs. Marinate salmon for 30 minutes or longer. Heat up barbecue and leave back burner on high, front burner off; cook kebabs at the front for 4-5 minutes per side depending on thickness.
If you have time and inclination, you can boil the leftover marinade in a small saucepan for 10 minutes, then serve as a sauce for rice, veggies, etc.