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Category Archives: BBQ
Who doesn’t like food on sticks? These Mediterranean Chicken and Vegetable Kabobs are an easy dinner that can be customized to fit everyone’s taste. With a side of cous cous or rice these kabobs make for a rather quick meal, but something you could even serve to company.
These can easily be made on the grill over medium high heat. Since we just moved and the grill didn’t exactly make the move. Instead of resorting to our mini tailgate grill. I just decided to go them inside under the broiler. Either way will result in tasty kabobs.
Have leftovers? Wrap them up in a pita with spinach and tzatziki the next day, for an easy and delicious lunch or dinner.
Mediterranean Chicken and Vegetable Kabobs
Recipe type: Main
- Juice from 1 lemon
- 3 tbsp olive oil
- 1 tbsp fresh chopped rosemary (or 1 tsp dried)
- ¼ tsp salt
- ¼ tsp pepper
- 4 cloves garlic, minced
- 1 large chicken breast (around 1lb), cut into large cubes
- 1 medium zucchini, sliced 1 inch thick
- 8oz baby bella mushrooms
- ½ pint grape tomatoes
- In a gallon size Ziploc bag combine lemon juice, olive oil, rosemary, salt, pepper and garlic.
- Add chicken and allow to marinate for 1-6 hours, 30 minutes before cooking add vegetables to marinade.
- Turn broiler on high. Thread chicken and vegetables on to metal or wooden skewers. Place on broiling pan and drizzle any remaining marinade on top.
- Broil on high for 10-12 minutes, rotating every 3-4 minutes, until chicken is cooked through.
My whole life I swore I didn’t like BBQ chicken pizza. Anytime I was near one I would try a bite and it would be confirmed, BBQ chicken pizza and I were not friends. I always found it a bit odd since I love BBQ chicken and I love pizza, but I just assumed it was not meant to be. That is until I made this pizza. Holy deliciousness. I think the fact that Publix pizza dough is the perfect dough might have helped. I spread a very light layer of BBQ sauce on the crust to not overpower the pizza and to help the crust from getting mushy.
This is definitely a pizza that should be cooked on a stone. When making pizzas that I will be cooking on my pizza stone I cover my pizza peel and stone in cornmeal. The stone I allow to heat up in the oven so it is screaming hot when the pizza goes on to it. I assemble my pizza on the peel. I know, I know this is not the correct way to do it, but I find it much easier than assembling on the counter, transferring to the peel, and then transferring to the stone.
Make this pizza at your own risk. It’s hard to stop at one or even two slices and you may get requests to add it to your regular dinner menu.
BBQ Chicken Pizza
- Prepared pizza dough
- ½ red onion, sliced thinly
- 1 cup chicken, chopped
- BBQ sauce
- 1 cup cheddar cheese
1. Preheat oven to 400 degrees. If using a pizza stone allow to heat up with the oven.
2. Warm chicken and toss with 2-3 tbsp BBQ sauce.
3. Stretch out the pizza dough on a well floured surface. Spread a thin, even layer of BBQ sauce over the crust. Top with cheese, chicken, and red onion.
4. Transfer to pizza stone and bake according to dough package directions or about 15 minutes.
5. Top with chopped cilantro to your liking once removed from the oven.
When my friend Jen posted a Peach BBQ sauce, I knew I would have to give it a try immediately. There is little I like more than a good BBQ sauce packed full of flavors. I decided to mix it up a little bit. I picked up some Georgia peaches and a mango since they seem to always be on sale this summer.
Let me tell you so far this sauce has been great on everything from grilled pork to quesadillas. It makes a bigger batch than it appears to. I ended up freezing 2 cups of it and hoping it will be tasty to use at a later date.
There are a few good pork cuts on sale this week. Choose your favorite and grill to 160 degrees. If you have trouble getting the temperature of your meats I would recommend investing in a high quality thermometer. We received the Thermapen over a year ago for a wedding present and use it constantly. Our meats always come out perfectly cooked thanks to the instant temperature reading.
Peach-Mango BBQ Sauce
Adapted from Juanita’s Cocina
- ½ cup olive oil
- 1 white onion, diced
- 1 garlic clove, minced
- 1 ½ cups fresh peaches (about 3-4 medium peaches)
- ½ cup fresh mango (about 1/2 mango)
- 1 tomato, chopped
- Juice and zest of 1 lemon
- 3 tbsp Dijon mustard
- 2 tsp paprika
- ¾ cup water
- ¾ cup ketchup
- 1 tbsp molasses
1. In a deep stock pot, heat olive oil over medium heat. Add garlic and onion and sauté 3-5 minutes.
2. Add remaining ingredients and bring to a boil for 3 minutes.
3. Reduce to medium-low and simmer for 30 minutes, stirring occasionally.
4. If you have an immersion blender, remove from heat and puree the mixture until smooth. Otherwise transfer to a blender and blend until smooth, transfer back into stock pot.
5. Once sauce is smooth allow to simmer for an additional 15 minutes on medium-low.
Happy Friday! There is no better way to celebrate than with a grilled steak and a beer. Now that it is summer expect to see a lot more grilling recipes. I love the grill, A. because my husband does the cooking and B. because cleanup is very minimal. I have previously posted my simple grilled steak recipe here, so this post is about the broccoli slaw. Generally we eat sirloin, but ribeyes were on sale this week for a good price. They are a little thicker and bigger than sirloin so you may need to adjust your cooking time and consider splitting one steak between two people.
But enough about the steak, the broccoli slaw is the star of this show. This is one of my favorite slaws. It takes minutes to throw together and can be doubled or tripled to meet your needs. It’s a great dish to bring for cookout get togethers, it is slightly unique and everyone loves it. I have also lightened it up with yogurt ranch dressing and it is still delicious.
Blue Cheese Broccoli Slaw
- 8oz ranch dressing
- ½ cup crumbled blue cheese
- 1 pkg Eat Smart broccoli slaw
- 3 green onions, chopped
- 3 slices bacon, cooked and crumbled
1. Dump slaw into a large bowl, add onion, bacon, blue cheese and ranch dressing and toss to combine.
Just in time for your Memorial Day cookout Publix is featuring many great grilling items on sale. It was hard to pass up chicken at $.99 per pound. Even if it is only 2 or 4 of you cook up the 4 large pieces. Leftover chicken can be saved for salads, sandwiches, BBQ chicken pizza anyone? So heat up your grills and get ready to cookout.
- 4 chicken leg quarters
- 1 bottle favorite BBQ sauce (in my case Sweet Baby Ray’s Spicy and Sweet)
- Salt and pepper
1. If you bought your chicken leg quarters this week for $.99/lb they are the skin on ones. You can easily pull the skin off of the chicken and discard.
2. In a large Ziploc bag place the chicken pieces and pour in a bout ½ a bottle of BBQ sauce.
3. Allow to marinate in the fridge overnight. Placing the bag in a large bowl in case of leaks.
4. Remove from marinate and pat the chicken mostly dry and season with salt and pepper. Discard bag of BBQ sauce. Preheat the grill to medium-high heat.
5. Turn grill down to medium after heated and put chicken on. Cooking for 5-7 minutes per side, or until internal temperature reaches 165 degrees. Baste with extra BBQ sauce while cooking.