Grilled BBQ Chicken Kebabs

The smoky, tangy, and sweet flavors in these Grilled BBQ Chicken Kebabs go well together. Chicken pieces are grilled to perfection after being marinated in a homemade barbecue sauce. Theyre great for summer barbecues or any time you want tasty grilled chicken

Ingredients:

• 1 lb chicken breast, cut into chunks
• 1/2 cup barbecue sauce
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

BBQ sauce, honey, smoked paprika, garlic powder, salt, and pepper should all be mixed together in a bowl

Spread the chicken chunks out in the marinade, then put them in the fridge for at least 30 minutes

Warm the grill up to a medium-high level

Skewer chicken that has been marinated

For 8 to 10 minutes, turning the kebabs every now and then, until the chicken is cooked all the way through and has a little char on it

If you want, you can serve it hot and top it with fresh herbs

Roast Beef Tenderloin with Creamy Horseradish Sauce

This elegant roast beef tenderloin recipe is perfect for a special dinner. The tenderloin is seasoned simply with olive oil, salt, and pepper then roasted to perfection. Serve it with a tangy and creamy horseradish sauce that complements the beef beautifully.

Ingredients:

• 1 3-pound beef tenderloin, trimmed and tied
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice

Instructions:

Preheat oven to 425F 220C

Rub beef tenderloin with olive oil, salt, and pepper

Place tenderloin on a rack in a roasting pan and roast for 45-50 minutes or until a meat thermometer inserted into thickest portion registers desired degree of doneness 135F for medium rare

Meanwhile, in a small bowl, combine sour cream, horseradish, Dijon mustard, chives, parsley, and lemon juice

Mix well and refrigerate until ready to serve

Remove beef from oven and let it rest for 10 minutes before slicing

Slice beef tenderloin and serve with creamy horseradish sauce

Caramel Chocolate Bars

The flavor combination of chocolate, caramel, and graham crackers is delightful in these Caramel Chocolate Bars. Theyre simple to prepare and ideal for sating your cravings for sweets.

Ingredients:

• 1 cup of semi-sweet chocolate chips
• 1 cup of milk chocolate chips
• 1 cup of crushed graham crackers
• 1/2 cup of unsalted butter
• 1 cup of sweetened condensed milk
• 1 cup of caramel sauce
• 1 cup of chopped nuts optional

Instructions:

Preheat your oven to 350F 175C

In a microwave-safe bowl, melt the semi-sweet chocolate chips and milk chocolate chips together, stirring until smooth

Mix in the crushed graham crackers and press the mixture into the bottom of a greased 9x9-inch 23x23 cm baking pan to form the crust

In a saucepan, melt the unsalted butter over low heat

Stir in the sweetened condensed milk and caramel sauce until well combined

Pour the caramel mixture over the chocolate crust in the baking pan

Sprinkle chopped nuts if using evenly over the caramel layer

Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set

Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours to firm up

Once chilled, cut into bars and enjoy

Grilled Cheese Sandwich

A classic comfort food loved by many, the grilled cheese sandwich is simple yet satisfying. Its perfect for a quick lunch or snack, especially when paired with a warm bowl of tomato soup.

Ingredients:

• 2 slices of bread
• 2 slices of cheese
• 1 tablespoon butter

Instructions:

Put a cheese slice in the middle of each piece of bread

Put butter on the outside of each piece of bread

Place the pan on medium heat

Cook the sandwich for about two to three minutes on each side until it turns golden brown

While cooking, use a spatula to gently press down on the cheese to make sure it melts and browns evenly

Take it off the heat and serve it hot

Pot of Chile Sauce

This pot of chile sauce goes well with a lot of different Mexican dishes and adds a lot of flavor. You can use it to make enchiladas, tacos, burritos, and more. Make a lot of it and keep it on hand for when you want to add a quick, spicy kick to your food.

Ingredients:

• 4 dried ancho chiles, seeds and stems removed
• 2 dried guajillo chiles, seeds and stems removed
• 2 dried pasilla chiles, seeds and stems removed
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 can 28 oz crushed tomatoes
• 1 cup chicken broth
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Put the dried chiles in a large pot and heat it over medium-high heat

Toast them for a few seconds on each side until they start to smell good

Watch out not to burn them

Take the chiles out of the pot and put them in a bowl

Put hot water over them and let them soak for 20 minutes, or until they get soft and bendy

Put the vegetable oil in the same pot and heat it over medium-low heat while the chiles soak

When you add the chopped onion and minced garlic, saut until the onions turn clear

After the chiles have cooled down, drain them and put them in a blender

Mix in the chicken broth, ground cumin, dried oregano, and the garlic and onion that have been sauted

Mix until its smooth

Put the chile sauce back into the pot and cook on low heat for 15 to 20 minutes, stirring every now and then

Add pepper and salt to taste

After the chile sauce has cooled, put it in jars or other containers to store it

Put it in the fridge for up to a week or freeze it to keep it longer

Shoyu Chicken BBQ

Enjoy the deep flavors of Shoyu Chicken with a BBQ twist. The soy-based marinade gives the meat flavor and depth, and grilling gives it a smoky flavor. Great for a quick and tasty meal outside

Ingredients:

• 2 lbs chicken thighs, bone-in and skin-on
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 green onions, chopped
• 1 tablespoon sesame oil
• 1 teaspoon sriracha optional

Instructions:

In a bowl, mix soy sauce, brown sugar, rice vinegar, garlic, ginger, green onions, sesame oil, and sriracha if using to create the marinade

Place chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them

Ensure chicken is well-coated

Marinate in the refrigerator for at least 2 hours or overnight for best flavor

Preheat your BBQ grill to medium-high heat

Remove chicken from the marinade, allowing excess to drip off, and place on the preheated grill

Reserve the marinade for basting

Grill chicken for 15-20 minutes, turning occasionally, and basting with the reserved marinade until the internal temperature reaches 165F 74C and the skin is crispy and caramelized

Remove from the grill and let it rest for a few minutes before serving

Serve hot, garnished with additional green onions, and enjoy

Tortellini Chicken Salad - The Anchored Kitchen

The Anchored Kitchens Tortellini Chicken Salad is both light and filling. It has tender chicken, cheesy tortellini, and a mix of fresh vegetables. This is a great summer salad that is dressed in a zesty Italian dressing and topped with basil and Parmesan cheese.

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 1 lb cheese tortellini, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup cucumber, diced
• 1/2 cup black olives, sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup Italian salad dressing
• Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the shredded chicken, cooked tortellini, cherry tomatoes, red onion, cucumber, black olives, and fresh basil leaves

Add the grated Parmesan cheese to the bowl and gently toss all the ingredients together

Drizzle the Italian salad dressing over the salad and toss again to ensure everything is well coated

Season the salad with salt and pepper to taste

Refrigerate for at least 30 minutes to allow the flavors to meld together before serving

Serve chilled and garnish with additional basil leaves if desired