Category Archives: Main Dish

Two Easy Grilling Recipes For Beginners

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Today we are happy to have Monica Henin from Addonkitchen as our guest blogger.
Thank you, Monica!

Having an in-house grill is always great because it allows a person to cook scrumptious food at will. Moreover, grilling is fun, especially for those who have an immense love for cooking. Placing a juicy piece of meat on the grill and brushing some oil all over the meat gives the feeling that something nice is going to get ready in a few minutes. But, grilling is not that easy, so one shouldn’t just start grilling game meats because a small mistake made while cooking the food can ruin it all. A person who is just making his/her way into the world of grilling should begin with chicken or shrimps, as these are easy to grill and will help build the confidence for the future.

Today we will be discussing two grilling recipes, which are quite easy to prepare and doesn’t take much time as well. Let us start with the first one.

The first recipe that I’ve selected is ‘Honey Mustard Grilled Chicken’. If you love the taste of mustard, then this recipe will definitely make your mouth filled with water.


  1.   4 boneless, skinless chicken breast halves
  2.   1 tsp steak sauce
  3.   1/4 cup honey
  4.   1/3 cup Dijon mustard
  5.   2 Tbsp mayonnaise

Total Cooking Time: 35 minutes

Servings: 4

Two Glazed Chicken Quarter On The Hot BBQ Charcoal Flaming Grill Close-up.


  1. Preheat the grill on medium heat. I hope you have bought a branded grill such as Traeger Renegade, as it ensures uniform and safe cooking. You can check more about this brand by going through Traeger Renegade Elite reviews.
  2. Take a large bowl now and add mayonnaise, honey, steak sauce and mustard. Mix all the ingredients well, and you will get the honey mustard sauce. Save some sauce for basting and use the remaining for marinating the chicken.
  3. Dip chicken pieces into the honey mustard sauce. Make sure that each and every corner of the chicken is coated in the sauce.
  4. Brush some oil on the grill grate followed by placing the chicken pieces on the grill, but make sure that no direct heat is given to the chicken. Cook the chicken in the indirect heat for 18-20 minutes and keep flipping the sides occasionally. Use the reserved sauce to baste the chicken in the last 10 minutes of cooking.
  5. Keep a close eye on the grill because you don’t want chicken getting burnt.

That was all about ‘Honey Mustard Grilled Chicken’, so let’s discuss the second recipe, which involves shrimp!

The name of the recipe is ‘Grilled Shrimp Scampi’ and it is great for those who love the flavors of garlic, lemon, and parsley. You can use this dish as an appetizer or main dish. This dish is light on the stomach, but will definitely excite your taste buds. You can replace shrimps with scallops if you want, but let’s just discuss the one with shrimps.


  1.   1 ½ lbs. medium shrimp, deveined and peeled
  2.   1 tbsp. minced garlic
  3.   ¼ cup lemon juice
  4.   3 tbsps. parsley, chopped
  5.   ¼ cup olive oil
  6.   Red pepper flakes
  7.   Ground black pepper

Total Cooking Time: 36 minutes

Servings: 6


  1. Take a large bowl and add garlic, lemon juice, black pepper, lemon juice and parsley. Mix all the ingredients well and then, add crushed red pepper on top of the mix.
  2. Add shrimps to the mixture and make sure that the shrimps are properly immersed in the mixture. Marinate the mixture in the refrigerator for half an hour.
  3. Now, it’s time to preheat grill on high heat. Take skewers and thread shrimp onto those. You will have to pierce each shrimp once near the head and once near the tail.
  4. Brush the grill grate with some oil and place the skewers on the grill. Grill each side for 2-3 minutes and then, flip the side over. The shrimp will become opaque when fully cooked.

You can now enjoy grilled shrimp with mayonnaise. The taste will be simply amazing, plus it is not bad for your health, so you don’t have to restrain yourself from eating this super-delicious dish.

Happy Grilling!

Author Bio: Monica Henin is the author of this blog post. She is an expert in the field of cooking, especially when it comes to providing cooking tips. She also writes on healthy recipes because she wants her readers not to eat just delicious food, but healthy food as well.

Find more about her work on

The Big Diet Myth

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I was never big on New Year’s resolutions until about two years ago.

Gross as it may be, I used to only floss my teeth right before going to the dentist for a cleaning.  I would inevitably get the speech of “you should floss regularly for healthy blah blah blah.”  But one day I actually listened and decided to make a New Year’s resolution to floss my teeth every night for a whole year.  It took a lot of hard work and determination, but I did it!  Now I’m an avid flosser and I’ve kept that resolution (with the exception of a few days) ever since.

Most people make resolutions to be more active and to eat better.  I was one of them.  I can’t remember a time where I wasn’t concerned about my weight.

I ran a lot and tried really hard, but I still wasn’t happy with how I looked.  I would cut calories, but always got discouraged by the lack of results.

My mom and I stretching for a 10K. 2015

One day, I was so upset that I didn’t eat the entire day.  That night I looked in the mirror only to see that my pooch and love handles were still there.   I just felt squishy and hungry all the time.


Thankfully, I found a better way.  My definition of eating healthy has changed a lot over the past year because I changed the misconception that was hard-wired into my brain by magazines and media.

I used to eat salads for two meals a day, and try to avoid sweets.  I was always hungry and craving something I couldn’t have.  I love salads, but it’s very hard to get enough calories eating ONLY veggies.  I thought I was being healthy, but nothing could be further from the truth.  I was starving myself, and that isn’t mentally or physically healthy.

I was under the impression that the less I ate, the more I would lose.  

This method for losing weight is widely preached among women, but it doesn’t bring long-term results.  It’s a myth.  You may lose a few pounds but you will inevitably hit a plateau.  That’s because you are in a habitual caloric deficit. Your body realizes that it isn’t getting enough food to continue burning calories efficiently, so it learns how to burn fewer calories to complete the same tasks.   Your metabolism drastically slows down, and you gain weight — even though you’re always hungry.

Thankfully, it’s very simple to reset your metabolism.  It only takes one or two weeks.  Ever since making this one simple change in my diet, I started seeing results.  I’m full.  I’m happy.  And I’m still skinny! I don’t count calories, I eat as much as I want, and I have actually lost inches.

I discovered it’s more about WHAT you eat than how much.  I started cooking for myself every day.  I eat fish, a LOT of chicken breast, veggies, sweet potatoes, rice, oatmeal, avocados, almonds, some fruit, some red meat, protein shakes, and eggs.  I make sure to eat a good amount of protein at each meal so I’m FULL when I finish eating.  I usually don’t even want dessert.  I used to eat 1500 calories a day.  Now my diet is closer to this.

It’s taken most of 2017 to adjust my taste buds, but now I actually prefer healthy food.  Sweets don’t seem as appealing, and when I do indulge, a small amount will usually satisfy me.  Veggies don’t need salt, and sweet potatoes don’t need butter because I’ve gotten used to enjoying their natural flavors.

It took almost a year to get to this point, but I promise you, it’s worth it.  I’m so much happier now that I’m not hangry (hungry/angry) all the time and I’m fueling my body with nutrition.  I encourage you to give it a chance in 2018.

Now I make resolutions like “get a six pack by 2018.”  I never would have dreamed that was even possible a year ago.  But now it’s a realistic goal.

This is just a quick summary, but I wanted to share it with you because of how it’s helped me! I didn’t know it was possible to eat so much food (I eat all the time) and be happy with how I look.  If you want to learn more about tips for eating right, please leave a comment so I’ll know how to post more of what you want to hear!

Here’s one of my favorite recipes for chicken breast to help you get started!  The pineapple juice tenderizes and caramelizes.  It’s great with white rice and roasted asparagus. Be sure to read the notes and give it a try!

-Abby Hughes

Hawaiian Chicken
Prep time
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A great make-ahead meal with minimal prep. Designed for those with a busy schedule. Healthy and delicious! Goes great on salads, in stir-fry, or stand alone!
Serves: 4 servings
  • 4 6-oz. Chicken Breast
  • 2 TBS Olive Oil
  • 1 cup Pineapple Juice
  • 3 TBS Teriyaki Sauce
  • 3 TBS Soy Sauce
  • 2 TBS Red Wine Vinegar or Balsamic
  • 1 TBS Minced Fresh Garlic (or 1 tsp garlic powder)
  • 1 tsp Black Pepper
  • ½ tsp Crushed Red Pepper (optional)
  • ¼ cup Hot Sauce (optional) (I like Valentina hot sauce)
  1. If you are using large chicken breasts, cut it in half horizontally through the thickness of the breast. This is called butterflying.
  2. Set the chicken aside, and whisk together all remaining ingredients in a medium bowl.
  3. Toss chicken in marinade and refrigerate for 30 minutes to 2 days.
  4. Preheat a pan by putting it on high heat for about 2 minutes. This will help sear the chicken and get good caramelization.
  5. Meanwhile, drain the chicken.
  6. Once the pan is hot, drizzle some olive oil and add the drained chicken (it should sizzle).
  7. Saute for about 2 minutes on each side (or till browned), then reduce heat to medium.
  8. Cook just until the internal temperature of the chicken reaches 165 degrees. Be sure not to overcook so the chicken will be tender and juicy.
  9. Let the chicken rest for a few minutes before serving.
A food thermometer can keep you from overcooking chicken. Even lean chicken breast is moist and tender when only cooked to 165 degrees. But you should also avoid undercooking chicken so you won't get sick.
Preheating the pan is important. The sugars in the pineapple juice should caramelize and create a nice brown crust on the chicken. Don't miss that step.
This is great for making ahead and leaving in the fridge until ready to cook. This marinade also works well on pork and steak.


Spiessbraten, Idar-Oberstein Style!

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When you are in Manhattan the choices for a 5-star meal exists around nearly every corner.  But when my Chief Travel Mate and I were reminiscing with friends, Catherine and Russ about Russ’s awesome 4-ingredient Spiessbraten … well, it didn’t make sense to go anywhere except to the market to buy a pork tenderloin!  Russ quickly agreed to make Sunday dinner.

Spiessbraten is a well-known dish from Idar-Oberstein, Germany that truly needs only 4 ingredients and a pork tenderloin!   When Russ was in the army and stationed in Baumholder, he would go to Idar-Oberstein to eat Spiessbraten.  Now these many years later,  his memory floods with the fragrance of the sweet onion and garlic combination and the juicy tenderness of this famous dish.

The first time Russ made this famous dish for us we were lounging on their beautiful deck in Brentwood, Tennessee.  Fast forward to another life and they are serving as Christian missionaries in NYC, we once again gather to enjoy this beautifully prepared meal and a God-given friendship.

Russ didn’t need to go searching for the recipe card.  He quickly assembled the dish as we talked and laughed about the meal to come.  Here is what you will need to get the same 5-star meal we did:    24 hours, pork loin, salt, pepper, onion, garlic. 

Chop onion and garlic chunky, then the pork loin is placed in a shallow dish, and covered with a good dosing of salt and pepper.  Then the chopped onion and garlic are tucked all around the pork tenderloin including on the bottom of the dish.

I was the “helper”.  My job was to make the coleslaw and cheer on Russ!  I love being the cook’s helper!

The meat was tightly wrapped in plastic and placed in the refrigerator for 24 to 30 hours.

Catherine and Russ McCulllum, Directors Hephzibah House, NYC

Even at the end of a busy day, this meal goes together fast and easy!

24 hours later the meat is removed from the marinade and the grill is heated to 350 degrees F.  The meat cooks pretty fast in 30 to 40 minutes depending on the thickness of the loin.  My job was simply to photo-bomb Russ’ fine grilling!

Under Russ’ watchful eye and direction, I did the slicing!

The problem with the internet is that you can’t smell or taste this incredibly moist and flavorful meat.  Ah!  But with 4 ingredients and a pork loin, you too can eat a 5-star Idar-Oberstein style Spiessbraten!  (It is also quite fun to say Spiessss-BRATEN!  I like to add a touch of Sgt. Schultz from my Hogan’s Heroes memories!)

We added coleslaw, oven roasted potatoes, and a green salad.  It was 5-Star all the way!  ⭐️⭐️⭐️⭐️⭐️

Happy Cooking!

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A perfect adaption of the famous Spiessbraten from Idar-Oberstein, Germany. This is the dish you can make for family dinner or a special dinner party! Rave reviews are sure to follow!
Recipe type: Main Dish
Cuisine: German
Serves: 2-3 servings per pound
  • 1 lb pork tenderloin
  • 1 large yellow onion, chopped
  • 1 garlic clove, minced
  • 4 pinches salt (or to taste)
  • 4 pinches black pepper (or to taste)
  1. Mix the 4 ingredient spices with your hands, squeezing the onions until they get juicy.
  2. Place some of the spice mixture in a dish, place the meat on top and cover with the rest of the mixture.
  3. Cover the dish and marinate for 24 hours or up to 30 hours.
  4. Fire up the grill and when it has its cooking temperature of 350 F, remove the marinade from the meat and grill to desired doneness, 30 to 40 minutes.
  5. Depending on the thickness of the pork tenderloin, make sure you don't overcook the meat. Take it off the grill when it is still flexible when you press on it with your finger. Place it in an oven dish, cover it and let it rest in the oven at about 200 degrees for 10 minutes. This gives the juices a chance to settle and the meat will be soooo tender.
  6. Slice and enjoy!
1 lb will feed 2 to 3 people. Normally you will make 3 to 4 lbs. at a time.



Tortellini and Shrimp

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As soon as Thanksgiving dinner is in our review mirror and before we start eating leftovers (or turkey noodle soup or turkey and rice casserole) I am ready for pasta, shrimp, beef, anything quick and easy.

Enter … Shrimp Tortellini!

This incredible recipe meets my criteria – simple, fast, and unbelievably delicious!  Starting with fresh store-bought tortellini this main dish goes together quickly.

Earlier this fall I spent time with some of the Godliest women I know.  Besides having sweet prayer time, lots of laughs, and wonderful conversation – we also ate great food!

When our meal planner and fearless leader Susan ended up busy just before dinner Leslie and Bethany took this recipe and got right to it!

Bethany and Leslie

After just one bite I knew this recipe would be coming home with me!

We added a big fresh green salad and the meal was complete. Well, except for the awesome ice cream sundae bar!

Susan is setting up the Sundae Bar and I just had to add this picture of my funny friend Caryle opening a jar of maraschino cherries!

Bottom line: print off this recipe, get the ingredients and make your family very happy soon!

Happy Cooking!

Tortellini and Shrimp
Prep time
Total time
Six ingredients, less than an hour and dinners on the table! Yum!
Recipe type: Main Dish
Serves: 4 servings
  • 1 lb. shrimp (peel and devein)
  • 1 (9-ounce) package fresh tortellini, with cheese filling uncooked
  • ⅓ cup unsalted butter
  • 1 shallot, minced
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
  • 1 cup grated Parmesan cheese*
  1. Peel and devein shrimp and set aside
  2. Cook the tortellini by following the package directions; drain and set aside.
  3. In a big skillet over medium-high heat, melt the butter.
  4. Add the shrimp, shallot, and basil.
  5. Saute' for about 5 minutes.
  6. Add cooked tortellini and Parmesan cheese, toss; season with salt and pepper to taste.
  7. Serve immediately with large green salad and garlic bread!
* Original recipe calls for ½ cup Parmesan cheese but I use 1 cup and it is just perfect.



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