Servings: 3-4 You’ll need: 3-4 boneless, skinless chicken breasts, still frozen 1 12 oz. can beer, room temperature 7-8 peppercorns 3 whole cloves 2 bay leaves 16 oz. salted water, enough to cover the breasts Olive or canola oil Mix all the above ingredients to make the beer brine in a large bowl, enough to hold 32 ounces. Place the still frozen chicken breasts in bowl. Set covered bowl in the fridge overnight to brine. The chicken breasts will fully thaw and brine overnight. Sprinkle both sides of each thawed and beer brine chicken breasts with your favorite rub and set outdoor grill at 300 degrees. Scrape grill grate and wipe with olive or canola oil. Grill breasts, until largest breast is pierced in the middle with a knife and is no longer pink. These grilled chicken breasts will be so moist and delicious! Karen’s Note: Serve immediately with your favorite side dishes or chill in refrigerator for at least 3-4 hours. After chilled slice breasts into halves lengthwise and then dice or cut into strips. They are great to serve cold on top of your favorite salad, with cold pasta or wrapped up in a low fat tortilla. In the cooler fall and spring months I also make Chicken Tortilla, Noodle or Rice Soups that are great with this grilled chicken breast meat! Also, my beer brine to thaw frozen chicken breasts was an accidental quick attempt to get our always frozen chicken thawed and ready to place on the grill. We are always told to thaw chicken in refrigerator or microwave, but the fridge always takes too long and the microwave always starts to cook the meat too soon. Enjoy my wonderful beer brine frozen-grilled chicken breasts recipe for your next outdoor grilling! ~ Karen
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Servings: 12 You’ll need: 5 lbs. med. russet potatoes, peeled and cut in half 2 tsp. salt 1 tsp. garlic powder 1 tsp. onion powder 1-1/2 cup Miracle Whip salad dressing 1 large finely chopped onion 3/4 cup yellow mustard 6 Tbsp. sweet relish 1 Tbsp. paprika 12 large eggs, hard-boiled, cooled, peeled and diced Put diced eggs in a sealed container and refrigerate, until ready to use. In a large pan or Dutch oven add potatoes and cover completely with water. Then add salt, garlic powder and onion powder to the water and bring to a boil on high heat. After water comes to a boil, cook uncovered for about 10-15 minutes, until fork tender, but still firm in center (do not over-cook potatoes). In a very large bowl blend Miracle Whip, mustard and 2 tsp. of the paprika (saving 1 tsp. of paprika to sprinkle on top of Potato Salad later). Drain cooked potatoes completely in a colander. Cool slightly and cut warm potatoes into “bite-sized” cubes and add to bowl, folding in carefully with a large spatula or spoon. Add diced eggs, chopped onions and relish and blend well. Sprinkle the remaining paprika powder on top. Cover and chill well, at least 3 hours, until flavors can blend. Karen’s Note: This our family’s favorite Potato Salad! Try serving this side potato salad dish with any of Frank’s Grilled chicken or beef, such as Frank’s Barbecue Chicken Thighs or Frank’s Grilled Sirloin Steaks. Servings: 12 You’ll need: 5 lbs. med. russet potatoes, peeled and cut in half 2 tsp. salt 1 tsp. garlic powder 1 tsp. onion powder 1-1/2 cup Miracle Whip salad dressing 1/4 cup low fat milk 3 Tbsp. yellow mustard 2 tsp. paprika Salt and pepper to taste 1 bunch green onions, cleaned and sliced to fill 3/4 cup 1 bunch radishes, cleaned, sliced and chopped to fill 1 cup 6-7 large eggs, hard-boiled, cooled, peeled and sliced (saving two sliced eggs for optional garnish later) Put eggs in a sealed container and refrigerate, until ready to use. In a large pan or Dutch oven add potatoes and cover completely with water. Then add salt, garlic powder and onion powder to the water and bring to a boil on high heat. After water comes to a boil, cook uncovered for about 15 minutes, until fork tender, but still firm in center (do not over-cook potatoes). Meanwhile, in a large bowl blend Miracle Whip, milk, mustard and 1 tsp. paprika, until smooth. This dressing should be creamy, but not too thin. Add salt and pepper to taste. Drain cooked potatoes completely in a colander. Cool slightly and cut warm potatoes into “bite-sized” cubes and add to the dressing, folding carefully with a large spatula or spoon. Add five sliced eggs, sliced green onions and radishes and blend well. Layer the last (optional) one or two sliced hard-boiled eggs on top of the potato salad for a nice presentation. Sprinkle the remaining paprika powder on top. Cover and chill well, overnight works best, until flavors can blend. Karen’s Note: This is a surprisingly Great Tasting Potato Salad, without sweet relish or any chopped celery. The radishes and green onions add so much great flavor to this Great Tasting Potato Salad and both my picky potato eater men in our house said to me, “This potato salad tastes great!”, therefore I named it Great Tasting Potato Salad! Try serving this side potato salad dish with any of Frank’s Grilled chicken or beef, such as Frank’s Barbecue Chicken Thighs or Frank’s Grilled Sirlion Steaks. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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