Greek Chicken Kabobs

I know it’s been a while since I posted a recipe.  What can I say? Life got in the way…  Well, I’m making a commitment to cook more, develop recipes, and I even got the blogworthy dinner plate out again.  So watch out!  It’s grilled season here in Colorado so get prepared for some easy, delicious recipes.  I even got new skewers…

I recently started using rosemary oil for the arthritis in my right thumb. Strangely enough, I’ve been craving Greek chicken kabobs ever since. I looked up a few recipes, then realized that I have Wildtree Opa! blend and that’s about all you need to make something Greek and delicious. So here goes.

Greek Chicken Kabobs

  • Servings: 3-4
  • Difficulty: easy
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Ingredients:

  • 1 lbs boneless skinless chicken breast cut into 1.5″ chunks
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Wildtree Opa! Greek Seasoning
  • 1 teaspoon Wildtree Garlic Galore Seasoning (or use crushed garlic and some salt/pepper to taste)
  • 1/2 teaspoon Wildtree Mediterranean Dry Rub

Directions:

Grab a gallon Ziploc bag. Mix all the seasonings in the bag and place the chicken pieces in the bag. Marinade for a few hours or mix and then freeze until you are ready to cook.

When you are ready, preheat a barbecue grill to medium-high. Thread the chicken pieces onto skewers and put them on the grill. I used four skewers for one pound of chicken. Grill on the first side for approximately five minutes, then flip and cook an additional 5 minutes.

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You want the chicken to register approximately 165F on a meat thermometer, which will take about 12-18 minutes, depending on the heat of your grill. Serve with steamed vegetables, rice, and tzatziki sauce.  I make a Wildtree tzatziki sauce by mixing Fage 2% plain greek yogurt with a little bit of Wildtree Opa! Seasoning and some lemon juice. Delicious!

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Teriyaki Flank Steak

This is one our favorite recipes. Make sure that you ask your butcher to “run the steak through the tenderizer once”…  There really is no substitute for this. And don’t feel bad asking the butcher to do something for you. Normally he/she really wants to help!

Teriyaki Flank Steak

  • Servings: 3-4
  • Difficulty: easy
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Ingredients:

 

  • 2 lbs tenderized flank steak
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • ¼ cup Wildtree Teriyaki Sauce or other teriyaki sauce
  • ¼ cup orange juice
  • 1 tablespoon lime juice
  • 1-2 teaspoons Dijon mustard, depending how much you like mustard.

Directions:

Grab a gallon Ziploc bag. Mix all the seasonings in the bag and place the flank steak in the bag. This is best done the day before you want to cook it, but give it at least one hour in the marinade if you are pressed for time.

When you are ready, preheat a barbecue grill to medium-high. Once the grill is hot, take the flank steak out of the bag and put it on the grill. Grill on the first side for approximately three minutes, then flip and cook an additional 3 to 4 minutes. You want the steak to register approximately 145F on a meat thermometer.

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Teriyaki Garlic Chicken Wings

I’ve been secretly on a chicken wing kick.  There is a local restaurant here that does an amazing dry rub on its chicken wings. I wanted to create a teriyaki chicken wing recipe to celebrate the launch of Wildtree’s Teriyaki Sauce.  So here goes!

Teriyaki Garlic Chicken Wings

  • Servings: 20 wings
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Ingredients for the wings:

  • 20 chicken wing drumettes. This is a little over 3lbs. Look for these at your grocery store. It’s where the butcher has already separated the wing into the two parts and discarded the weird pointy wing tip
  • 2 tablespoons Wildtree Garlic Galore
  • 1 tablespoon Wildtree Garlic Grapeseed Oil or regular grapeseed oil

Ingredients for the glaze:

  • 1/3 cup Wildtree Teriyaki Sauce (or other teriyaki sauce)
  • 2 tablespoons Tamari sauce (or use soy sauce if you don’t care if it’s gluten free)
  • 1 teaspoon chopped garlic
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ginger

Directions:

In a large ziploc bag, combine the oil, seasonings, and chicken. Allow to marinate for a few hours or up to a day in the refrigerator. You can also freeze this if you’d like.

Preheat the oven to 425F. Remove the chicken from the bag and spread out the individual pieces on a sheet pan. Cook on one side for 10 minutes. Make the glaze while the chicken is cooking. Mix all ingredients in a small saucepan and cook on medium until it thickens slightly, about 10-15 minutes. Turn the stove to low to keep the glaze warm. After the first 10 minutes in the oven, turn the chicken pieces and cook for another 10 minutes. Continue to flip/cook until the meat registers 165F, between 30-35 minutes total cooking time.

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When the meat registers 165F, immediately turn off the oven and remove the chicken.

Place the chicken wings in a large bowl and coat with the glaze.

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Serve while hot.

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Enjoy!

Lemon Garlic Grilled Chicken

It’s finally grilling season in Colorado. Can’t believe we had highs in the 80s today when last week we had snow where we were camping. I adapted this from an Ina Garten recipe. It’s really quite lovely. Very lemony. Delicious. Can’t wait for leftovers tomorrow. 

Lemon Garlic Grilled Chicken

  • Servings: 3
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Ingredients:

  • 1.25 pounds boneless skinless chicken breast (3 chicken breasts)
  • 2 teaspoons Wildtree Lemon Rosemary seasoning
  • 1 teaspoon Wildtree Garlic Galore
  • 1 tablespoon Wildtree Garlic Grapeseed Oil or regular grapeseed oil
  • 1 teaspoon lemon juice
  • 1 teaspoon grated lemon rind 

Directions:

In a large ziploc bag, combine the oil, seasonings, and chicken. Allow to marinate for a few hours or up to a day in the refrigerator. You can also freeze this if you’d like. 

Preheat the grill to medium high. Place the chicken on the grill, and cook on the first side for about 8 minutes. Turn once and cook for another 6-8 minutes. Continue to cook until the meat registers 165F. It will take about 16-20 minutes total, depending on your grill. When the meat registers 165F, immediately turn off the grill and remove the chicken. This would be great with grilled vegetables such as bell peppers, zucchini, or grilled romaine lettuce.

  
Enjoy!

Korean Bulgogi Beef

This is one of those wonderful dishes that tastes so good but, when you order it out, you often wonder what you’re eating and if you are going to get “glutened”. This may take a little time to prepare at home, but trust me…  It’s SO worth it.

Korean Bulgogi Beef

  • Servings: 4
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Ingredients:

  • 1.5 lbs New York strip steak
  • 2 tablespoons Wildtree Garlic Grapeseed Oil or regular grapeseed oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon Wildtree Garlic Galore seasoning (or you can substitute 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon powdered garlic)
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 cup Tamari sauce (or gluten free soy sauce or gluten free Teriyaki sauce)
  • Pinch of crushed red pepper (or more if you want it spicy)

Directions:

In a large ziploc bag, combine the oil and seasonings and let them sit while you prepare the steak. I like to freeze the steaks for about an hour so that they are easy to slice. You are looking for paper-thin strips for the steak. So sharpen your favorite knife and go to town…  You can also ask an Asian grocery butcher if they sell pre-sliced Bulgogi meat. It might be rib eye or New York strip. Basically you want some marbling so that the meat isn’t dry and boring. When you are ready to cut the steak into strips, make sure that you slice it across the grain. This way the meat will be tender and easy to chew.

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Once the meat has been cut into thin strips, allow it to marinate in the bag with oils/seasonings for several hours or up to a day in the refrigerator. You can also freeze this.

Make sure that you thaw it completely before cooking. You will be cooking individual slices in the pan, and you don’t want to be tearing apart partially frozen bits of meat. Preheat a skillet or wok to medium-high heat. Use a small amount of oil to grease the pan, and cook the steak in batches. Make sure that you don’t crowd the pan, since that will lead to the meat steaming rather than getting nice and brown. Cook on each side for about 30 seconds, then pile up the meat onto a dinner plate. I use tongs when cooking this. You will need to work in batches. Once all the meat is browned, toss it all in the pan for a final heat-through.

Serve with rice and sauteed vegetables. Tip: but frozen plain rice at Trader Joe’s or other grocery stores. It takes three minutes in the microwave.

Note: this is traditionally served with half-moon slices of onions. While that’s delicious, I don’t tend to cook with onions because they make my husband sick. We had an onion-free version of this and it was delicious. If you choose to add onions, feel free to add them to the marinade. Cook them in the pan before starting the steak, then add them back to the pan when you do the final heat-through before serving.

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Enjoy!

Honey Balsamic Chicken

I adapted this from a Wildtree freezer meal workshop recipe. For more information on that, please read here. I reduced the sugar, changed the type of chicken, and added some garlic galore.

Honey Balsamic Chicken

  • Servings: 6
  • Difficulty: easy
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Ingredients:

  • 1/2 cup Wildtree European Dipping Oil – Mediterranean Balsamic. If you don’t have this, you could mix 1/4 cup grapeseed oil with 1/4 cup balsamic vinegar. It won’t taste exactly the same because you are missing out some fabulous spices, but feel free to look at the ingredients and play around. For example, I would add some oregano, onion powder, rosemary, and a tiny bit of lemon zest.
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup Tamari sauce (it’s basically gluten free soy sauce. You can substitute soy sauce if you’d like)
  • 1 teaspoon Wildtree Garlic Galore Seasoning. If you don’t have this, just use granulated garlic.
  • 2 pounds chicken breasts, cut into chunks

Directions:

Grab a Ziploc gallon freezer bag. Mix all of the ingredients above in the bag except the chicken. Squash the bag around to distribute the ingredients and dissolve the honey and brown sugar. Add the chicken pieces. At this point, the bag can either be frozen until you’re ready to use it, or put in the fridge to marinate for at least one 1 hours and up to 24 hours. If you’d like, check out my earlier post about using a freezer inventory.

When ready to cook, preheat the oven to 425F and grab a baking sheet and aluminum foil. Line the baking sheet with the aluminum for oil for easy cleanup. Remove the contents from the bag using a slotted spoon and place the chicken pieces on the baking sheet. Discard the marinade. Stir the chicken with a spatula every 5-7 minutes to make sure the meat isn’t sticking or burning. Bake until the skin is nicely browned and starting to caramelize. The meat is done when it registers 165F on a meat thermometer.

Serve with vegetables and rice.  In the photo below, I served this with Vegetables en Papillote and Trader Joe’s frozen rice medley. Since I had pulled the meat out two days before, it was ready to go. As I’ve said a few times, I love going from working mom at 5:15pm to having a gourmet meal on the table by 6:00pm.

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Enjoy!