Monthly Archives: May 2013

Grilled Chicken Leg Quarters with Lime Dressing


Another beautiful day in Colorado, another tasty treat from the grill. Grilling the leg quarters can be a bit tricky with getting all the meat done at the same time. Cutting deep slashes into the meat helps. It also provides more places for the rub to get flavor into the meat. Be careful of flareups on your grill, keep an eye on these birds as you grill them. Dressing the chicken with the lime marinade at the end keeps them moist.

Grilled Chicken Leg Quarters with Lime Dressing


  • 6 garlic cloves, minced

  • 4 tsp kosher salt

  • 1 Tbsp sugar

  • 1 Tbsp grated lime zest plus 2 tablespoons juice

  • 1 Tbsp plus 1/4 cup extra-virgin olive oil

  • 1 1/2 tsp ground cumin

  • 1 tsp pepper

  • 1/2 tsp cayenne pepper

  • 4  chicken leg quarters, trimmed

  • 2 Tbsp chopped fresh cilantro

  • 1 Tbsp chopped fresh oregano


  1. Combine garlic, salt, sugar, lime zest, 1 Tbsp oil, cumin, pepper, and cayenne in bowl and mix to form paste.

  2. Reserve 1 Tbsp paste for dressing.

  3. Position chicken skin side up on cutting board and pat dry with paper towels.

  4. Make 4 parallel diagonal slashes in chicken: 1 across drumsticks, 1 across leg joints; and 2 across thighs (each slash should reach bone).

  5. Flip chicken over and make 1 more diagonal slash across back of drumsticks.

  6. Rub remaining garlic paste all over chicken and into slashes.

  7. Refrigerate chicken for at least 1 hour or up to 24 hours.

  8. Clean and oil cooking grate.

  9. Place chicken on cooler side of grill, skin side up.

  10. Cover and cook until underside of chicken is lightly browned.

  11. Flip chicken, cover, and cook until leg joint registers 165 degrees.

  12. Transfer chicken to hotter side of grill, skin side down, and cook until skin is well browned.

  13. Flip chicken and continue to cook until leg joint registers 175 degrees.

  14. Transfer to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.

  15. Meanwhile, whisk remaining ¼ cup oil, lime juice, cilantro, oregano, and reserved paste together in bowl.

  16. Spoon dressing over chicken and serve.

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Chinese Glazed Pork Tenderloin


Tonight on the grill I thought I would go for something different, something with a little Asian flair. I decided to make Chinese Glazed Pork Tenderloin. These are really good with some quick stir fried vegetables, whatever you have on hand will work just fine. The Asian flavors in this marinated and glazed on the grill pork tenderloin bring amazing flavor to whatever your pair it with. Fried rice works well too. Try it soon, you will really like it.

Chinese Glazed Pork Tenderloin


  • 3 pound pork tenderloin roast, trimmed

  • 1/2 cup soy sauce

  • 1/2 cup apricot preserves

  • 1/4 cup hoisin sauce

  • 1/4 cup dry sherry

  • 2 Tbsp grated fresh ginger

  • 1 Tbsp toasted sesame oil

  • 2 garlic cloves, minced

  • 1 tsp five-spice powder

  • 1 tsp pepper

  • 1/4 cup ketchup

  • 1 Tbsp molasses

  • 2 tsp vegetable oil


  1. Roll cut the roast, see the note below.

  2. Combine soy sauce, preserves, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl.

  3. Reserve ¾ cup marinade.

  4. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork.

  5. Seal bag, turn to coat, and refrigerate for at least 4 hours or overnight.

  6. Combine reserved marinade, ketchup, and molasses in small saucepan.

  7. Cook over medium heat until syrupy and reduced to ¾ cup, 3 to 5 minutes.

  8. Reserve ¼ cup glaze for glazing cooked tenderloin.

  9. Clean and oil cooking grate.

  10. Pat pork dry with paper towels, then rub with vegetable oil.

  11. Grill pork until lightly charred on first side, about 2 minutes.

  12. Flip and brush grilled side of pork evenly with 2 tablespoons glaze.

  13. Continue grilling until lightly charred on second side, about 2 minutes.

  14. Flip and brush evenly with 2 more tablespoons glaze.

  15. Repeat flipping and glazing until pork registers 140 degrees and is thickly glazed.

  16. Transfer pork to cutting board and brush with reserved glaze.

  17. Tent loosely with aluminum foil and let rest for 5 minutes.

  18. Slice and serve.

Note: To roll cut a roast, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch from the board. As you cut, “unroll” the roast. Pretend you are unrolling a roll of paper towels. The great advantage to this technique is that once you’ve really master it, you can cut a roast to 1/2 inch thickness or less.

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Chicken Fajitas

I actually made this for dinner Thursday (2 nights ago), but forgot to post it.


Another sunny Colorado day, another dinner prepared on the grill. Time for some fajitas. I have been making chicken fajitas this way for at least twenty years. The family loves them and there are a dinner favorite all year round. Serve them by themselves, or with any of your favorite sides. Besides the chicken, onion, and peppers in the tortilla, prepare some additional toppings. These can be whatever your like, sour cream, jack cheese, avocados, salsa, etc. Try these as soon as you can, you will love them. The marinade keeps them juicy and grilling the vegetables along with the chicken boosts that great grilled flavor. Enjoy!

Chicken Fajitas


  • 1/3 cup fresh squeezed lime juice

  • 6 Tbsp vegetable oil

  • 3 cloves garlic, minced

  • 1 Tbsp Worcestershire sauce

  • 1 Tsp dark brown sugar

  • 1 jalapeño, seeds and ribs removed and minced

  • 2 Tbsp minced fresh cilantro leaves

  • Salt and ground black pepper

  • 1.5 pounds boneless, skinless chicken breasts, sliced in half to be thin

  • 1 sweet yellow onion, cut into rings

  • 1 red bell pepper, quartered, stemmed, and seeded

  • 1 green bell pepper, quartered, stemmed, and seeded

  • 8 – 12 plain flour tortillas (6-inch)


  1. Whisk first eight ingredients in a bowl until combined.

  2. Pour over chicken in an airtight container.

  3. Marinate at least a couple hours, but overnight is best.

  4. Prepare vegetables, and then coat with oil salt and pepper.

  5. Place chicken and vegetables on a medium hot grill.

  6. The oil on the vegetables and in the marinade will keep everything from sticking.

  7. Remove the vegetables when they have nice grill marks, but not burnt.

  8. Cook chicken until just done, but not dried out.

  9. Slice everything into quarter inch strips.

  10. Serve side by side, or toss everything in a serving dish.

  11. Serve along with your chosen sides and accompaniments.

  12. A quick squeeze of lime over the fajitas in your tortilla completes the taste.

  13. Best served with margaritas!

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Steak Tips and Red Potato Skewers


Grilling season is definitely here, and I love it! Not that I don’t grill in the winter, but just not as often as I do in the summer. I love cooking everything I can out on the grill while sitting outside and enjoying the beautiful Colorado skies. Today I am going to marinate a sirloin steak that I have cut up into 2-3 inch pieces. I will alternate these steak tips with halved red potatoes on skewers and grill the steak until medium rare. I am going to microwave the potatoes about 5 minutes ahead of time so they will be done when the steak is done. Below is a steak marinade that is quite tasty, but use whatever you like best. You can always save the remaining marinade for a dipping sauce as long as you cook it first. The steaks have been marinating since last night, and I cannot wait any longer. Let’s fire up the grill!

Best Steak Marinade


  • ⅓ cup oil

  • ¼ cup soy sauce

  • 3 Tbsp Worchestershire sauce

  • 3 Tbsp dark brown sugar

  • 2 Tbsp balsamic vinegar

  • 1 Tbsp dried thyme

  • 1 large shallot, sliced thin


  1. Combine all the ingredients except shallots in a medium bowl.

  2. Whisk to combine.

  3. Add shallots.

  4. Add to your favorite steak in a gallon sized freezer bag.

  5. Squeeze out the air and close tightly.

  6. Marinate overnight in the refrigerator.

  7. Turn over occasionally.

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Asian Grilled Chicken with Noodles in Peanut Sauce


I needed something quick and tasty today. I have always wanted to get my family to try a noodles and peanut sauce dish. This was perfect! The grilled chicken by itself was really tasty. I think I will start substituting this grilled chicken in the asian spring rolls. Give this dish a try, I think you will really like it. And ir is super quick.

Asian Grilled Chicken with Noodles in Peanut Sauce


  • 3 cloves garlic, minced

  • 2 Tbsp minced fresh ginger

  • 1/2 cup soy sauce

  • 3 Tbsp rice vinegar

  • 1/2 tsp red pepper flakes

  • 3 Tbsp light brown sugar

  • 2 Tbsp toasted sesame oil

  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)

  • 1/4 cup peanut butter

  • Table salt

  • 1 pound fresh Asian noodles (or dried spaghetti)

  • 6 scallions, sliced thin


  1. Bring salted water to boil over high heat.

  2. Whisk garlic, ginger, soy sauce, vinegar, red pepper flakes, brown sugar, and oil in small bowl.

  3. Toss chicken with 3 tablespoons of mixture in separate bowl.

  4. Puree remaining garlic mixture and peanut butter in blender until smooth.

  5. Grill chicken breasts over high heat until cooked through, 2 to 3 minutes per side.

  6. Add noodles to boiling water and cook until al dente.

  7. Drain well, rinse under cold running water until cool, and drain again.

  8. Toss noodles, peanut sauce, and scallions in large bowl.

  9. Slice chicken and toss with noodles.

  10. Adjust seasonings.

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Grilled Pineapple and Corn Salsa


I love grilled salsas! So when I saw this one over at Bev Cooks, I just had to try it. I paired it with grilled boneless pork chops and my Lemon Garlic Green Beans. Man, our tummies were humming with this dinner. I am so  much looking forward to grilling season!

Grilled Pineapple and Corn Salsa


  • 1 pineapple, peeled, cored, and cut into 1/2 inch thick slices

  • 1 red bell pepper, seeded and cut in half

  • 3 scallions

  • 1 jalapeno pepper, halved lengthwise

  • 2 ears corn

  • 1 Tbsp ginger, minced

  • 3 sprigs fresh mint

  • 1/3 cup fresh cilantro leaves

  • 2 Tbsp fresh lime juice

  • coarse salt and freshly ground pepper


  1. Preheat an outdoor grill or your oven broiler.

  2. Place the pineapple, red bell pepper halves, jalapeno pepper halves, corn and scallions on the grill.

  3. Drizzle a little olive oil over everything and a quick pinch of salt and pepper.

  4. Grill until everything is nicely charred.

  5. All the cooking times will be a little different.

  6. On a cutting board, give everything a rough chop.

  7. Now, place everything in the food processor EXCEPT the corn.

  8. Pulse just a few times until it’s still chunky.

  9. Pour the salsa into a bowl and stir the corn in.

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Best Blue Cheese Dressing Ever

BLTSaladI am not a huge fan of blue cheese. Sometime I will eat it sprinkled over s salad, and maybe in a spread slathered over crackers. However, Mrs. Roxparkramblings loves it! She says this is the best blue cheese dressing ever. Who am I to argue? She likes it over a wedge salad with crumbled bacon and diced tomato or just chop all that up to get more blue cheese dressing all over it. I call it a chopped BLT salad. Whatever. But if you like blue cheese dressing, then you got to try it!

Best Blue Cheese Dressing Ever


  • 1 cup mayonnaise

  • 4 ounces blue cheese, crumbled

  • ½ cup plain nonfat yogurt

  • ¼ cup buttermilk

  • 3 Tbsp white wine vinegar

  • freshly cracked black pepper


  1. Add mayonnaise, half of the blue cheese, yogurt, buttermilk, and vinegar to bowl.

  2. Whisk until smooth and creamy.

  3. Add the remaining blue cheese and leave chunky.

  4. Season generously with black pepper to taste.

  5. Allow the flavors to mingle overnight.

  6. Enjoy!

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White Bean Soup with Kielbasa


It is the first day of May, and in Colorado it is snowing. So, today’s snow is GREAT snowball making spring snow.  My wife was throwing snowballs at our dog and he couldn’t figure out where it was coming from.  Once he did figure it out, he gave her a play bow!  Then, when she threw them again, he tried to catch them in his mouth.  Splat!  Totally hilarious.Two days ago it was sunny and in the upper seventies. But not today. I will not be grilling outside today. Today we will be making a quick soup to comfort ourselves. We were teased by spring, and then jolted back to winter. We need soup, and we need it now! Here is a quick and hearty soup recipe.

White Bean Soup with Kielbasa


  • Extra virgin olive oil

  • 3 garlic cloves, minced

  • 1 Tbsp minced fresh rosemary

  • Salt and pepper

  • 4 (16-ounce) cans cannellini beans, drained and rinsed

  • 4 cups low sodium chicken broth

  • 1 pound Kielbasa, cut into slices (or other sausages)

  • 6 slices bacon, chopped

  • 1 onion, chopped fine

  • 1 Tbsp lemon juice

  • 1/4 cup flour


  1. Cook Kielbasa in Dutch oven until crusty, 5 minutes.

  2. Remove and set aside.

  3. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes.

  4. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat.

  5. Cook onion in bacon fat until softened, about 5 minutes.

  6. Add salt, pepper, garlic, and rosemary, cook until fragrant, about 30 seconds.
  7. Sprinkle in flour and stir for about 3 minutes.
  8. Slowly add 1 cup chicken broth allowing time to let the broth thicken.
  9. Stir in remaining broth, and bring to boil.

  10. Reduce heat to medium low.

  11. Cover and simmer until beans are heated through, about 20 minutes.

  12. Add lemon juice and adjust salt and pepper if necessary.

  13. Ladle into bowls.
  14. Drizzle with olive oil and sprinkle with bacon.

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