Grilled Peach & Chicken Salad

There is still time to break out that BBQ and grill this season.  And hopefully you can still find some garden fresh ripe peaches to add to this simple salad.

This recipe came about because my 10 year old was obsessed with grilling peaches.  He would not rest while peaches remained in the house and he had not gotten to taste their "luscious goodness" hot off the grill.  So, I figured what can go with grilled peaches?  Chinese BBQ chicken of course.  Place them both on a bed of greens, toss in some cucumbers from a neighbor's garden.  Voila, Grilled Peach and Chicken Salad was born.


Grilled Peach & Chicken Salad
3 ripe peaches, halved
2 chicken breasts
1 cucumber, sliced
1/4 cup Chinese Barbeque Sauce
4 cups mixed greens for salad

Heat grill to medium.  Place peaches cut side down on the grill.  Cook 6 minutes.  Flip and cook until seared.  Remove from heat.

Meanwhile, cook chicken on the grill for 12-15 minutes turning once or until the internal temperature reaches 165.  Turn heat to high.  Brush Chinese Barbeque Sauce on the chicken.  Cook one minute more on each side, brushing more barbeque sauce on with each turn.

Slice chicken and peaches into bite sized pieces.  Toss chicken and peaches with the lettuce and cucumbers.  Drizzle 1/2 teaspoon of Chinese Barbeque Sauce over the top as a dressing.

Happy Eating!

Barbeque Pork Chops

Are you ready for some divine (and easy) dinners?  A few months ago I told you about a FANTASTIC Chinese Barbeque Sauce we tried at my mom's house.  It has become a staple at the Miller Dinner Table.  The next few weeks I'll be sharing the many ways we have used this yummy sauce in healthy easy meals.

On today's menu, Chinese Barbeque Pork Chop, served on a bed of quinoa or rice, with sauteed vegetables.

Chinese Barbeque Pork Chops
1/4 cup Chinese Barbeque Sauce
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/2 small onion, thinly sliced
5 oz sliced mushrooms
1 teaspoon minced garlic
6 boneless pork chops
2 cups cooked rice (1 cup uncooked) or
2 cups cooked quinoa

Heat the grill to medium.  Grill pork chops six minutes per side, or until internal temperature reaches 145 degrees.  The last 3 minutes, brush Chinese Barbeque Sauce over the pork chops. Flip and repeat.

While the meat is cooking on the grill, heat a skillet over medium high heat.  Pour in the vegetables and garlic.  Cook for 1-2 minutes or until the vegetables have browned and softened slightly.

Serve the pork chops and vegetables on a bed of rice or quinoa.  Some kids like extra barbeque sauce on the vegetables.

Want to expedite dinner.  This makes an easy freezer meal.  Chop vegetables and freeze them in a zip bag.   Place pork chops in a zip bag.  Portion 1/4 cup barbeque sauce in a zip bag.  Toss all zip bags in one gallon zip bag.  Freeze.  Thaw 12-24 hours in the refrigerator before cooking.

Happy Healthy Eating!!!

Chineese BBQ Sauce

I'm Back!  It has been a crazy, fun filled few weeks at my house.  No, at the grandparents' house. And our house.  Well Both!

Quick Recap:  Bought a van, visited Draper temple, Drove to Gig Harbor, Played on Anderson Island, Played with cousins, played with uncles and aunts and grandparents and random non-relatives, Drove home, Visited Logan (temple for a nephew's endowment and with friends), and yesterday Drove to Cedar Fort to celebrate National Ice Cream and Doughnut Day with almost-cousins.

And now I am home for a week!  (I plan on driving as little as possible!) We love family.  We love home.  I love sleep.  More importantly, I love the Chinese BBQ sauce I was introduced to at Nana's house.

No, really it was AMAZING!  I would eat it off a spoon, and on a hot dog, and on some ribs, and on some grilled pineapple and on some well, I might just eat it with everything this summer!

Be warned, this makes a LARGE batch.  Half of the recipe is more than enough to marinate and cook a 9x13 tray of chicken.  I might just double the batch then seal it in jars for later use.

Chinese BBQ Sauce
1 1/2 cups ketchup
1 cup soy sauce
1 cup hoisin sauce
1 cup sugar
1/2 cup dry sherry
6 cloves garlic, minced
2 Tablespoons grated fresh ginger
2 teaspoons toasted sesame oil
1 1/2 teaspoons cayenne pepper
1 cup red current jelly (substitute with any tart red jelly)

Combine ingredients in a large sauce pan.  Cook over medium high heat until reduced and thick, 10-12 minutes.  Serve with everything!