Chef Nate

Chicken Paradise Meatballs- My Own Creation

Ingredients

• 1 (20 oz) can crushed pineapple, Juice drained
• 2 lbs. ground chicken
• 1 egg
• Old Bay seasoning, to taste
• Italian bread crumbs and/or Ritz cracker crumbs
• freshly ground pepper
• Bottled hickory smoked BBQ sauce (or your favorite kind)

Instructions

1. Wash hands with soap (because it is raw meat) (hint: when using raw meat wash hands CONSTANTLY)
2. In large mixing bowl, stir together by hand the ground chicken, 14 ounces of pineapple (drained) , the egg, and old bay seasoning (about 1 tsp). Add Italian crumbs until the mixture is sticking together well.  Some cracker crumbs could be used to prevent the mixture from becoming too spicy.
3.  Spray two 9x13 baking dishes with cooking spray. Shape the meatballs into about 2 dozen meatballs about 1 1/2 inches in diameter. Space half of the meatballs apart in each dish. Cover the top of meatball with about a tablespoonful of BBQ sauce.
4. Bake in a 350 degree oven for approximately 20 minutes or until the chicken reaches 160-170 degrees on a meat thermometer.
5. If made in advance, more BBQ sauce and/or pineapple may be added when reheating.

Hint: It is easiest to have a Meat Thermometer on hand

These ingredients are very delicious on pizza...Just say that you want...BBQ, Chicken, Pineapple

Grilled-to-perfection Potatoes

3/4 cup (calculated without sour cream) equals 210 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 148 mg sodium, 42 g carbohydrate, 4 g fiber, 5 g protein.  Prep: 15 min. Grill: 40 min.

Ingredients

• 8 medium potatoes, cut into 1-inch cubes
• 2 large onions, halved and sliced
• 2 tablespoons butter, melted
• 2 garlic cloves, minced
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• Reduced-fat sour cream, optional

Directions

1. In a large bowl, combine the first six ingredients. Divide mixture between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly.
2. Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape. Serve with sour cream if desired. Yield: 8 servings.

Salmon spirals with cucumber Sauce

1 skewer with 1/3 cup sauce equals 253 calories, 13 g fat (3 g saturated fat), 70 mg cholesterol, 233 mg sodium, 8 g carbohydrate, trace fiber, 25 g protein. Prep: 20 min. + marinating Grill: 10 min.

Ingredients

 

• 1 Salmon Fillet
• 8 fresh dill sprigs
• 1/4 cup lime juice
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
  SAUCE:
• 1 cup (8 ounces) fat-free plain yogurt
• 1/4 cup fat-free mayonnaise
• 2 tablespoons finely chopped seeded peeled cucumber
• 2 tablespoons snipped fresh dill
• 1 tablespoon lemon juice

Instructions

1. Remove skin from fillet and discard. Cut fillet lengthwise into four strips. Place two dill sprigs on each strip; roll up. Thread salmon onto four metal or soaked wooden skewers. In a large resealable plastic bag, combine the lime juice, oil and mustard; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
2. Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.
3. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 skewers (1-1/3 cups sauce).

Grilled Salmon Steaks

Prep: 10 min. + marinating Grill: 15 min.

Ingredients

• 2 tablespoons white wine vinegar
• 2 tablespoons sugar
• 1 tablespoon dill weed
• 3/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper, optional
• 4 salmon steaks (1-inch thick and 6 ounces each)
  

  MUSTARD DILL SAUCE:

• 3 tablespoons mayonnaise
• 3 tablespoons Dijon mustard
• 3 tablespoons dill weed
• 1 tablespoon sugar
• 4 teaspoons white wine vinegar
• 1/4 teaspoon pepper, optional

Directions

1. In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally.
2. In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled.
3. Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce. Yield: 4 servings.

Bacon Burgers

Prep time 30 minutes, Start to finish 30 minutes, Makes 8 Sandwiches.  Per sandwich: Calories 540; Total fat 32g; Sodium 880mg; Dietary fiber 2g

Ingredients

• 3lbs Lean ground beef
• 1/2 teaspoon seasoned salt
• 8 whole wheat burger buns, split
• 1 (2.8-oz) pkg (3/4 cup) real bacon pieces
• 8 small leaves leaf lettuce
• 8 teaspoons BBQ sauce
• 8 (1-oz) slices Cheddar Cheese
• 8 thin slices sweet onion

Directions

1. Heat gas or charcoal grill. In large bowl, combine ground beef and bacon pieces; mix gently. Shape into 8 (1/2-inch-thick) patties. Make slight indentation in center of each patty.
2. Place patties on grill over medium heat. Cover grill; cook 13-15 minutes or until thoroughly cooked, turning once. During last 1-2 minutes of cooking time, place buns cut side down on grill; heat until toasted.
3. Place toasted bottoms of buns on large serving plate. Top each with lettuce. While patties are still on grill, sprinkle each with seasoned salt; top each with slice of cheese. Place patties on lettuce-lined buns. Immediately top each with 1 teaspoon BBQ & 1 onion slice. Cover with top halves of buns. Bon appetit!