Grilled Tarragon Mustard- Turkey

During the summer we love to BBQ! This Grilled dish has light flavors, and the marinade makes it very tender! Goes great with a side salad, and a veggie!

Grilled Tarragon Mustard - Turkey

2 TBSP Lemon Juice

2 TBSP Vegetable Oil

1/4 tsp Pepper

2 Turkey Breast Tenderloins, cut in half length-wise

4 1/2 tsp Cider Vinegar

2 TBSP Chicken Broth

1 tsp Dried Tarragon

1/4 Cup Butter, cubed

2 TBSP Dijon Mustard

1. In a re-sealable plastic bag, combine lemon juice, oil & pepper; add Turkey. Seal bag & turn to coat. Refrigerate up to 6 hours.

2. In a small saucepan, combine vinegar, broth & tarragon. Bring to a boil; cook until reduced by half. Reduce heat, add butter & mustard. Stir until melted, set aside & keep warm.

3. Drain & discard marinade. Grill turkey uncovered over medium heat. Heat for 5 minutes, then baste with mustard sauce. Cook 10-15 minutes longer until juices run clear. Basting frequently.

Bruschetta Chicken

I came across this recipe in a cookbook and decided to try it out.  It was delicious! The flavors are fresh and bright.  It is a simple recipe that gives gourmet results.

Bruschetta Chicken
1/2 Cup All Purpose Flour
2 Eggs, beaten
4 Boneless, skinless Chicken Breast Halves
1/4 Cup grated Parmesan Cheese
1/4 Cup dry Bread Crumbs
1 TBSP Butter, melted
2 Large Tomatoes, seeded and chopped
3 TBSP minces fresh Basil
2 Garlic cloves, minced1 TBSP Olive Oil
1/2 tsp Salt
1/4 tsp Pepper

1. Place flour and eggs in separate bowls. Dip chicken in flour and then in eggs; place in a greased baking dish. Combine Parmesan and bread crumbs; sprinkle over chicken.

2. Loosely cover baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover and bake 5-10 minutes longer or until meat thermometer reads 170 degrees

3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over chicken. Return tot he over for 3-5 minutes or until tomato mixture is heated through.

Grilled Chicken and Veggie Kabobs

This is one of our favorite dinners!  It is so simple, easy, and good!  This chicken is really tender and flavorful, and veggies on the grill always have a yummy flavor.

Grilled Chicken and Veggie Kabobs

4 Cups assorted Vegetable pieces

1/4 Cup Olive Oil

2 Tablespoons White Vinegar

2 teaspoons McCormick Montreal Chicken Seasoning

1 LB Chicken Breast, cut into bite sized pieces

1.  Combine oil, vinegar, and seasoning in a bowl.

2.  Thread ingredients onto skewers

3.  Place in a glass dish, and pour marinade over top.  Refrigerate for 8 hours, or overnight.

4.  Cook on a gas grill on medium heat until tender, and chicken is cooked through.

You can use whatever veggies are in season!  My favorites are Onions, Peppers, Zucchini, Mushrooms, Corn on the cob, Canned potatoes, and Pineapple.

We used to alternately thread the ingredients on each stick, but we found that some things cooke faster than others.  So, we started threading each stick exclusively with one ingredient so we could control the cooking a bit more and boy did it make a difference.  It is great to be able to put the chicken on the grill first, and then some of the more delicate veggies on later.

Our favorite way to serve this meal is to pile all of the cooked ingredients on a platter and serve it family style!

This meal is great with a side of white rice, or is great on it's own!  My husband likes to add a bit of teriyaki sauce to his plate for an extra kick.

Soda Can Chicken

A friend of mine recently served this delicious chicken at a dinner party, and I had to try it for myself.  This chicken is easy to prepare, and so tender and juicy!

Soda Can Chicken

Ingredients

1 Whole Chicken (4 to 5 lb size)

1/2 Cup Kosher Salt

1/2 Cup Sugar

1/2 Cup Ground Black Pepper

1/2 Cup Paprika

1 Can Soda (ginger ale, or flavored cola) - I used Cherry Coke Zero

Directions

1.  Preheat gas grill to 400 to 450 degrees.  Mix all dry ingredients and rub liberally on the chicken.

2.  Open the can of soda and pour out about 1/2 cup.  Punch some extra holes in the top of the can with a knife to make sure the soda flavoring spreads evenly through the chicken.

3.  Place chicken on the can so that it is standing up with the legs pointing down.

4.  Cook the chicken on the grill using indirect heat.  If you are using a gas grill, turn off the burners on one side and place the chicken on this side.

5.  Close the grill and cook the chicken for about 40 to 45 minutes, then rotate the chicken to ensure even cooking and cook for 40 minutes more.  Avoid opening the grill and peeking in at the chicken.

6.  Once it is done, the chicken should be almost black.  Remove the chicken from the grill and let it site upright - still on the can - for 15 minutes.  After it has rested, remove skin, carve, and serve.