YUMMY MARINADED GRILLED CHICKEN (TANDOORI RECIPE FROM INDIA)

 THIS IS A BBQ CHICKEN, BUT I THINK A SMALL PORK ROAST WOULD BE GREAT TOO!

INGREDIENTS

1 1/2 Cups plain fat-free greek yogurt

2 T chopped ginger* 

3 T minced garlic* 

1 T lime juice

1 t chili powder

1 t ground cumin

1 t salt

1/2 t ground turmeric

dash of cayenne pepper (optional)

*For both the ginger and garlic, I use the already chopped/minced from the produce dept.

Chicken - thighs, legs, breast meat (whatever is on sale and your family will eat)

DIRECTIONS

In a medium bowl place all ingredients except chicken. Use immersion blender to mix until smooth. 

Pour marinade into a large ziplock plastic bag, add Chicken and coat completely. Refrigerate for at least 4 hours or overnight.

Remove chicken from refrigerator and allow to come to room temperature. (About 45 minutes to an hour)

Prepare grill for indirect grilling. For a gas gril, heat one side to medium-high and leave one side with no heat. 

Remove chicken from marinade, and discard remaining marinade. Place chicken on unheated part of well oiled grill rack. Close lid, and grill 90 minutes or until the chicken is at 165 degrees. Turn every 20 minutes to get a nice grill marks on the chicken. For a quicker meal chicken can be placed on a parchment lined cookie sheet and baked (just won't have the grill marks.)

I serve with yellow rice and a green veggie. 

Lipton Garlic and Herb Pork Chops

Ingredients

6 pork chops about 3/4 "

1 package Liptons Savory Garlic and Herb dry mix

3 Tablespoons EVOO

1/2 cup water

Directions

Preheat oven to 425

Mix Dry Mix with Olive Oil, brush on all sides of the pork chops and arrange them in a shallow glass dish

Bake for 25 minutes or until a temp of 170 is reached

Put pork chops on a serving platter and add 1/2 cup of water to the drippings in the pan and stir vigorously. Divide the juice into small serving bowls for each guest. 

Serve with a green veggie and sautéed or roasted potatoes.

Mom's Pulled Pork with Root Beer

Ingredients

• 1 cup brown sugar
• 1/4 cup kosher salt 
• 4 tablespoons paprika (smoked is best)
• 2 tablespoons coarse black pepper
• 1 tablespoon cumin
• 1 tablespoon onion powder
• 1 tablespoon garlic powder 
• 1 tablespoon chili powder
• 1 tablespoon dry mustard
• 5 - 6 lbs pork butt or shoulder
• 1 can root beer, Dr. Pepper or Coke (must be w/sugar, no diet stuff)

 

Directions 

Combined all spices together and set aside.

Trim excess fat from pork, getting rid of large, visible slabs. In a

9 x 13 pan, place the roast.  Pat rub spices all over the meat, 

top, bottom and sides, cover with plastic wrap and refrigerate 

overnight or for several hours. Place in slow cooker add liquid and 

cook on High for 6 - 8 hours, the meat should fall apart and shred 

very easily. Drain most of the liquid and put shredded meat back 

in the slow cooker and add BBQ sauce and serve on buns.

If desired use for Cafe Rio Pork or for making Pork Nachos.

Electric Pressure Cooker

Use the same directions for preparing the pork but put it in your 

pressure cooker. Select High Pressure and set timer for 50 minutes. 

Let pressure come down naturally for 15 minutes, then use the 

quick release method.

Tip

To shred large quantities of meat, use your stand mixer to shred the pork.