In this video, Betty (with Rick’s help) demonstrates how to make Grilled Ribeye Steak with Thyme-Caramelized Onions. The steaks are two 1-pound bone-in ribeye steaks, and the onions are caramelized and flavored with thyme. My Quick Tip 78 will demonstrate how to caramelize onions, although the method is incorporated into this video, as well. 2 ribeye steaks (I used two 1-pound bone-in ribeye steaks and did not trim any excess fat. You may choose a different cut of steak and/or a different size; just adjust the seasonings and cooking times.) 1 large onion (I used Vidalia, but you may use any type of onion.) 1 tablespoon extra virgin olive oil 1 ½ teaspoons sugar 2 tablespoons fresh thyme, chopped salt, to taste freshly ground black peppercorns, to taste olive oil for coating steaks About 1 hour before grilling your steaks, get 2 steaks out of the refrigerator and place them in a platter or tray, letting them come up to room temperature. In the meantime, you can start caramelizing your onions. Chop one large onion into cubes of desired shape and size. Heat 1 tablespoon olive oil in a deep skillet over medium heat and add chopped onion. Sprinkle 1 ½ teaspoons sugar over chopped onions. Stir well to combine. Reduce heat to low, and cook, stirring often, for 35 to 40 minutes. When your onions are browned and clear, add 2 tablespoons chopped thyme, and cook over low heat for about 5 to 10 additional minutes. Turn off the heat and let the onions sit in the skillet until your …
In this video, Betty demonstrates how to use her electric kitchen grill to make elegant, delicious Lemon-Thyme Boneless Pork Chops. These are prepared with a marinade of lemon juice and fresh thyme, although you may use dried thyme, instead of fresh. Ingredients: 2 boneless porkchops (I used medium-sized chops, about 1/2-inch thick. Use more for larger appetites.) splash of lemon juice (I used bottled lemon juice.) 4 sprigs of fresh thyme (or you may substitute dried thyme, to your taste) meat tenderizer, to taste (I use the kind with no msg.) freshly ground black pepper, to taste extra virgin olive oil, to cover both sides of the chops Place the two boenless pork chops in a small bowl. Sprinkle lemon juice geneously on the top, bottom, and between the two chops. Place a spring of thyme (or dried thyme) on the top and bottom and between the chops. Rub the thyme to infuse some of the flavor into the pork chops. If you have time, cover the bowl with plastic wrap and let the pork chops marinate for 10 to 12 hours, occasionally rubbing the thyme into the chops. If you don’t have time, you may skip the actual marinating, and you will still get a lot of lemon and thyme flavor. When you are ready to grill the pork chops, start heating your electric kitchen grill, putting the drip cup in place. Remove any thyme springs and pat the pork chops dry with a paper towel. Now, lightly sprinkle the tops and bottoms of the two pork chops with meat tenderizer. (This will serve as salt …
In this video, Betty demonstrates how to make French Dressing Grilled Chicken. All you need to do for this recipe is lightly season your chicken breasts and pour some French Dressing over them and take them to the grill! This great and easy entrée was given to me by my hair stylist, Donnie Lee Philpot, who has beauty shops in London, Kentucky and Richmond, Kentucky. Thanks for a wonderful recipe, Donnie Lee! Ingredients (for 4 chicken breasts): 4 uncooked chicken breasts, trimmed of excess fat salt and pepper (optional) about 1/3 of a bottle of French salad dressing Rinse the chicken breasts with clear water and pat dry with paper toweling. Lightly season with salt and pepper, if desired. Drizzle French salad dressing over the chicken breasts and work it in with your fingers (both sides). You do not need to let this marinate, but, if you choose to do so, just place plastic wrap over the breasts and store them in the refrigerater for about 4 hours. Place the prepared chicken breasts on an outdoor grill, away from the direct heat. Grill for about 15 to 20 minutes, turning as desired. Be sure to grill any type of chicken until done all the way through. You can leave the chicken breasts on the grill a little longer, if you want them browned a bit. If you do not have an outdoor grill, you may use an electric kitchen grill, or you may bake these chicken breasts in the oven on a broiler pan at 400 degrees for about 25 to 30 minutes. These make a great entrée, and they have just …
In this video, Betty demonstrates how to make incredibly tender and tasty Barbecued Boneless Pork Ribs. This is accomplished by cooking the ribs in a crock pot, then removing any excess fat, coating them with a delicious barbecue sauce, and browning them off in an oven. You have to see it to believe it! (Note: I used a bottled sauce. The purpose of this video is not in the making of the sauce, but rather in the preparation of the ribs.) Ingredients: 2 pounds boneless pork ribs 18 oz. bottled barbecue sauce (I used KC Masterpiece–about 1/3 to 1/2 of the bottle.) meat tenderizer, to taste Sprinkle meat tenderizer on the top and bottom of each of the boneless pork ribs. Place them in a crock pot, turn it to “low,” and let the ribs cook for about 5 hours. Remove the ribs from the crock pot, and place them on a platter. Cover with plastic wrap, and let them cool to room temperature. When cool enough to handle, trim all excess fat from the cooked ribs. They will be very tender, so you will need to handle them gently. After each rib is trimmed of fat, place it in a bowl that has a generous amount of bottled barbecue sauce. Roll it to coat it with barbecue sauce. Then place it on a broiler pan that has a drip pan underneath to catch any drippings. (I cover my broiler pan with aluminum foil, so there will be an easy clean-up.) When all of the ribs are coated with barbecue sauce and are placed on the broiler pan, put the pan of ribs into an oven that has been preheated to 300 …
In this video, Betty demonstrates how to make her Hearty and Healthy Grilled Chicken Sandwich. This is a great sandwich to make if you are just cooking for yourself or maybe for 2–but it can be made for a crowd! Ingredients: (for 2 sandwiches) 2 uncooked chicken breast fillets 2 sweet Italian sub buns (You may substitute any type of sandwich bread here–Italian bread or French baguette or other choices are good.) 1/2 cup mayonnaise 2 tablespoons dill pickle relish meat tenderizer, to taste freshly ground black pepper extra virgin olive oil–enough to coat chicken 1 slice Deluxe American cheese, optional (You may use any type of sliced cheese that you like.) 2 thin slices fresh tomato fresh lettuce leaves Prepare 2 chicken breast fillets for your sandwich by using a meat mallet (or something heavy) to flatten and tenderize the fillets. Sprinkle both sides with meat tenderizer to taste, and freshly ground pepper to taste. Rub both sides of the fillets with extra virgin olive oil, and set aside. Now, wash your hands, and prepare the spread for your sandwiches. Mix 1/2 cup mayonnaise with 2 tablespoons dill pickle relish. Stir thoroughly, and pour into a small serving dish, and set aside. (This spread may be enough for 4 sandwiches, depending on how much you want for each sandwich.) Now, prepare your bread. If the bread is not cut into serving pieces, separate it, and slice it into two halves per sandwich. Place these in a pan and put them in a 400 degree oven that is turned …
In this video, Betty demonstrates how to make Garlic Grilled New York Strip Steak. This steak is marinated in a blend of olive oil and minced garlic, then seasoned with salt and pepper and grilled to taste on an outdoor grill. Mmm…good!!! Ingredients (for 2 people): 2 NewYork strip steaks (You may use sirloin, ribeye, T-bone, porterhouse, or a petite fillet instead.) ¼ cup extra virgin olive oil 2 medium cloves garlic, minced freshly ground sea salt, to taste freshly ground black pepper, to taste Place your steaks on a cutting board. You may pound them with a meat mallet, if you want to make them more tender or thinner. Use your hands to rub both sides of the steak with minced garlic. Pour ¼ cup olive oil into a heavy-duty zip-lock bag. Place the steaks in the bag, along with any stray pieces of garlic. Close the zip-lock bag tightly, and work the garlic and oil into the steak from the outside of the bag. Place the bag containing steaks and olive oil-garlic marinade in a refrigerator for about 4 hours or longer. Remove the steaks, and pick off any garlic pieces that stick, so that they will not burn when grilled. Let the steaks come to room temperature, and then place them on an outdoor grill, which has been heated. (You may use an electric kitchen grill, if you prefer.) Cook the steaks to your preference, using tongs to turn them halfway through the cooking procedure. When the steaks are done to your taste, remove them from the grill and place them on a nice serving …
In this video, Betty demonstrates how to prepare Grilled Boneless Pork Chops. These pork chops are tender and juicy and can be prepared in almost no time! Ingredients: 4 boneless pork chops, about ½-inch thick (You can make as many as your grill will hold!) salt, to taste freshly ground black pepper, to taste extra virgin olive oil (generous amount to cover both sides of pork chops) Heat up your outdoor grill. (You may use an electric kitchen grill, if you prefer.) Salt and pepper pork chops to taste. Drizzle extra virgin olive oil over pork chops. Turn pork chops to coat with olive oil on both sides. Place pork chops on hot grill, and cook until bottom sides are brown. Use tongs to turn all pork chops, and let them continue to bake until brown on both sides. At this point, remove the pork chops and place them on a nice serving platter. Let them rest a bit before cutting into them. To test for doneness, make a cut in the deepest part of one of the pork chops. The meat should be white. If there is any pink showing, the pork chops will need to go back to the grill and cook a bit longer. Pork *must* be cooked all the way through! I served these Grilled Boneless Pork Chops with Wild Rice Bake and Fordhook Lima Beans, with some Potato Chip Cookies for dessert and ice tea to drink! Sooooo good! I hope you enjoy the pork chops! –Betty ?
A really spicy, easy shrimp recipe that is baked in the oven. This is delicious served with crusty bread, to sop up the marinade, corn on the cob and cole slaw or a salad. 1 pound unpeeled, large fresh shrimp ¼ cup butter ¼ cup olive oil 1/8 cup chili sauce 1/8 cup Worcestershire sauce 1 lemon, sliced 1 garlic cloves, chopped 1 Tablespoon Creole seasoning 1 Tablespoon lemon juice ½ Tablespoon chopped parsley ½ teaspoon paprika, (I use smoked paprika) ½ teaspoon oregano ½ teaspoon ground red pepper (cayenne pepper) ¼ teaspoon hot sauce French Bread Spread shrimp in a shallow, aluminum foil lined baking dish. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread. twitter.com www.facebook.com
In this video, Betty (with Rick’s help) demonstrates how to make Grilled Jumbo Shrimp. Marinated in a blend of zesty flavors, these shrimp are grilled to perfection on an outdoor grill and pick up a delightful Cajun-style flavor! Ingredients: 1 ½ pounds fresh jumbo shrimp (or prawns), with heads removed and deveined (You may leave the shell and tail on.) onion salt, to taste hot sauce, to taste (I use sauce made from cayenne peppers) extra virgin olive oil, enough to coat shrimp Place the fresh shrimp in a bowl for marinating. Sprinkle generously with onion salt and hot sauce. Pour olive oil over the shrimp. Use your hands to spread the marinade, so as to completely cover the shrimp. Cover with plastic wrap and refrigerate for about 4 hours for the flavors to soak into the shrimp. When ready to grill, have your grill at medium-high heat, and place shrimp on the grill. Cook for about 6 to 8 minutes, turning as needed, until shrimp is pink on the outside and white on the inside. Do not overcook. Place shrimp on a serving platter and serve immediately. I served mine with Grilled Summer Vegetables, Savory Cilantro Rice, melon salad, and iced tea. The shrimp are luscious, having a zesty Cajun-style twist! Enjoy!!! Love, Betty ?????
In this video, Betty (with the help of her husband, Rick) demonstrates how to make Grilled Salmon Steaks with Herb Butter. These are thick salmon steaks, cooked on the outdoor grill. Rick and I are trying to do quite a bit of grilling outdoors while the weather is still nice. During the winter I will be using an electric kitchen grill or broiler pan in the oven (unless Rick volunteers to go outside in the cold to grill something!). Ingredients: (4) 1-inch salmon steaks (We left the skin on, so that the flaky salmon would not fall apart when done. You may remove the skin before or after grilling, or serve the salmon with the skin on.) 1/4 cup butter, softened 1 tablespoon chopped fresh tarragon (You may use dried herbs for any of these herbs; just use 1/3 as much.) 1 tablespoon chopped fresh chives 1 ½ teaspoons chopped fresh parsley 1 tablespoon Dijon mustard (You may substitute a different kind of prepared mustard here.) freshly ground black pepper, to taste 1 green onion, finely sliced In a small bowl, combine 1 tablespoon chopped fresh tarragon, 1 tablespoon chopped fresh chives, 1 ½ teaspoons chopped fresh parsley, 1 tablespoon Dijon mustard, some freshly ground black pepper, and 1 finely sliced green onion. Brush each of the 4 salmon steaks with the butter mixture, particularly on all parts with no skin. Grill salmon, uncovered, over 350 to 400 degree heat, until salmon flakes easily with a fork. This may take up to 8 minutes per side, but just watch carefully …
Save some money when purchasing Barbecue Ribs at the meat market. Watch how easy it is to trim up your own pork Spare Ribs, Saint Louis Style, as shown by one of the BBQ Pit Boys! You can print out this BBQ Pit Boys recipe at www.BBQPit Boys.com —
Here at the Pit, we call them “Jacks Ribs” but typically they are known as Country Style Pork Ribs. They are simple to grill and a great recipe to have on hand if you need a quick and easy meal hot off the BBQ grill. Although most Ribmen describe this cut of meat more as a “chop” than a “rib”, the pork industry prefers to call them Ribs. So Ribs they are! All you need to get started is 4-5lbs. Country Style Pork Ribs, 3 -18oz. bottles of your favorite barbecue sauce, 12oz. beer (or water will do). Get your charcoal grill good and hot and in about an hour you’ll be serving up delicious, moist and tender Barbecue Pork Ribs. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com —
Grill up some real delicious, and real tender, “low and slow” barbecue Spare Ribs with this easy to do St. Louis style Pork Ribs recipe, as shown by the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at www.BarbecueWeb.com —