Food recipes
Jalapeno Chicken Wraps
Jalapeno Chicken Wraps
Ingredients:
1 pound boneless skinless chicken breasts
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon pepper
2 teaspoons seasoned salt
1 teaspoon paprika
1 small onion, cut into strips
15 jalapeño peppers, halved and seeded (When cutting or seeding hot peppers, use rubber or plastic gloves
Directions:
to protect your hands. Avoid touching your face).
1 pound sliced bacon, halved widthwise
Blue cheese or ranch salad dressing
What to Do
1. Cut chicken into 2 x 1 1/2-inch strips.
2. In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and
paprika; add chicken and shake to coat.
3. Place a chicken and onion strip in each jalapeño half. Wrap each with a piece of bacon and secure with
toothpicks.
4. Grill, uncovered, over indirect medium heat for 18 to 20 minutes or until chicken juices run clear and
bacon is crisp, turning once. Serve with blue cheese or ranch dressing.
Makes: 2 1/2 dozen
Succulent Steaks
Planning to grill steak? This is the go-to guide for grilling the tastiest steaks.
For great-flavored steak, choose the cut carefully and give it a dry rub of seasoning
before putting it on the grill. In this article you'll learn which cuts are the best for grilling,
how to prep the steak, ingredients for a basic steak rub, and how to get smoked flavor
on a propane grill.
Good Grillers: The Best Cuts for Grilling
The tenderest steaks are cut from the section between the ribs and the hips along the back. Steaks from the
short loin, just behind the ribs, includeporterhouse,T-bone steaks, theboneless strip loin (or New York
steak), and most of the tenderloin. Steaks from the sirloin section, just behind the loin, includetop sirloin,
sirloin, and the rest of the tenderloin. These steaks can be grilled, oven broiled, or pan-broiled.
Rib steaks (with a bone) andrib-eye orclub steaks (without a bone) are tender enough to grill or broil. Of the
less expensive cuts,skirt steak is cut from the diaphragm muscle. It's full flavored and tender and can be
grilled or pan-broiled.
Flank steak, true London broil, is a flavorful favorite for the grill, but it tends to be tough. The best way to get
around the problem is to buy USDA Choice grade for grilling-- the grade of meat makes a big difference in
tenderness. Keep flank steak fairly rare, since it will toughen if it's overcooked. When you slice it, be sure to
cut across its fibrous grain. Flank steak is not recommended for pan-broiling.
How to Prep the Steak and the Grill
The outer layer of fat on most steaks should be trimmed to about 1/8 inch before grilling. Slash the fat at 1-
to 1 1/2-nch intervals to prevent the steak from curling as it cooks, and season the meat with a dry rub or
herbs, if desired. Refrigerate until 1/2 hour before cooking.
Remove the grill rack and oil or spritz it with nonstick vegetable spray. Set it 4 to 5 inches above the fire for
thin cuts such as flank steak; 6 to 7 inches for a thick sirloin.
Light the fire about 45 minutes before cooking so it will have a chance to burn down to glowing coals
covered with ash.
Place the steak on the grill. Baste with marinade or barbecue sauce if you like. But first-quality steaks should
Ingredients:
1 pound boneless skinless chicken breasts
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon pepper
2 teaspoons seasoned salt
1 teaspoon paprika
1 small onion, cut into strips
15 jalapeño peppers, halved and seeded (When cutting or seeding hot peppers, use rubber or plastic gloves
Directions:
to protect your hands. Avoid touching your face).
1 pound sliced bacon, halved widthwise
Blue cheese or ranch salad dressing
What to Do
1. Cut chicken into 2 x 1 1/2-inch strips.
2. In a large resealable plastic bag, combine the garlic powder, onion powder, pepper, seasoned salt and
paprika; add chicken and shake to coat.
3. Place a chicken and onion strip in each jalapeño half. Wrap each with a piece of bacon and secure with
toothpicks.
4. Grill, uncovered, over indirect medium heat for 18 to 20 minutes or until chicken juices run clear and
bacon is crisp, turning once. Serve with blue cheese or ranch dressing.
Makes: 2 1/2 dozen
Succulent Steaks
Planning to grill steak? This is the go-to guide for grilling the tastiest steaks.
For great-flavored steak, choose the cut carefully and give it a dry rub of seasoning
before putting it on the grill. In this article you'll learn which cuts are the best for grilling,
how to prep the steak, ingredients for a basic steak rub, and how to get smoked flavor
on a propane grill.
Good Grillers: The Best Cuts for Grilling
The tenderest steaks are cut from the section between the ribs and the hips along the back. Steaks from the
short loin, just behind the ribs, includeporterhouse,T-bone steaks, theboneless strip loin (or New York
steak), and most of the tenderloin. Steaks from the sirloin section, just behind the loin, includetop sirloin,
sirloin, and the rest of the tenderloin. These steaks can be grilled, oven broiled, or pan-broiled.
Rib steaks (with a bone) andrib-eye orclub steaks (without a bone) are tender enough to grill or broil. Of the
less expensive cuts,skirt steak is cut from the diaphragm muscle. It's full flavored and tender and can be
grilled or pan-broiled.
Flank steak, true London broil, is a flavorful favorite for the grill, but it tends to be tough. The best way to get
around the problem is to buy USDA Choice grade for grilling-- the grade of meat makes a big difference in
tenderness. Keep flank steak fairly rare, since it will toughen if it's overcooked. When you slice it, be sure to
cut across its fibrous grain. Flank steak is not recommended for pan-broiling.
How to Prep the Steak and the Grill
The outer layer of fat on most steaks should be trimmed to about 1/8 inch before grilling. Slash the fat at 1-
to 1 1/2-nch intervals to prevent the steak from curling as it cooks, and season the meat with a dry rub or
herbs, if desired. Refrigerate until 1/2 hour before cooking.
Remove the grill rack and oil or spritz it with nonstick vegetable spray. Set it 4 to 5 inches above the fire for
thin cuts such as flank steak; 6 to 7 inches for a thick sirloin.
Light the fire about 45 minutes before cooking so it will have a chance to burn down to glowing coals
covered with ash.
Place the steak on the grill. Baste with marinade or barbecue sauce if you like. But first-quality steaks should
Printed from https://recipe.bluelayer.org/recipe/64272/jalapeno-chicken-wraps