Armstrong Family BBQ Chicken
INGREDIENTS
5 antibiotic-free chicken thighs
2 tablespoons olive oil
2 teaspoons seasoning salt
BBQ sauce:
1 cup ketchup
½ cup brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
1½ tablespoons soy sauce
PREPARATION:
1. Sprinkle the chicken with seasoning salt and set aside.
2. Using a whisk mix all of the ingredients for the BBQ sauce into a large bowl. Set aside.
3. Preheat the grill on medium high for about 10 minutes or until the temperature reaches
475°F.
4. Drizzle the raw chicken with some olive oil and place the chicken skin side down on the
grill.
5. Close the grill and let chicken cook for 3 minutes. Flip chicken skin side up and use a
basting brush to coat chicken with a generous layer of BBQ sauce. Close grill and let
cook for 3 minutes.
6. Flip chicken and coat with a layer of BBQ sauce. Close grill and let cook 1 minute.
Repeat for other side. Once chicken has reached an internal temperature of 165
degrees, chicken is ready to eat.
7. Enjoy!
Armstrong Family Steak Kebabs
INGREDIENTS
2–3 pounds of angus filet mignon
Small Yukon Gold potatoes
6 white mushrooms, cut into fourths
Cherry tomatoes
White onion, cut into strips
Salt
Pepper
Wooden skewers
1 tablespoon baking soda
Marinade:
½ cup soy sauce
2 tablespoons brown sugar
¼ cup pineapple juice
2 tablespoons olive oil
2 garlic cloves, grated
PREPARATION
1. Soak wooden skewers in cold water for 30 minutes before assembling.
2. Parboil potatoes on stove with baking soda for 10–15 minutes or until almost soft. Drain
and let cool completely.
3. Use a whisk to combine all ingredients for steak marinade in a large bowl. Cut filet
mignon into 1 inch cubes and baste in marinade for 15–20 minutes.
4. Assemble kabobs with marinated steak, cherry tomatoes, mushrooms, onion, and
potatoes. Have fun with it!
5. Preheat grill over medium high heat for 8 minutes or until internal temperature reaches
425°F. Drizzle skewers with olive oil and season with pepper. Grill on each side for 3
minutes, making sure to close the grill each time.
6. Serve hot and enjoy!
For potato-only kebabs:
1. Soak wooden skewers in cold water for 30 minutes before assembling.
2. Parboil potatoes on stove with baking soda for 10–15 minutes or until almost soft. Drain
and let cool completely.
3. Add 3–4 smaller potatoes to skewer, for larger potatoes cut in half.
4. Preheat grill over medium high heat for 8 minutes or until temperature reaches 425°F.
5. Drizzle with olive oil and salt. Grill skewers for 15–20 minutes, making sure to flip every 3
minutes. Cook until prominent grill marks appear and the outside is golden brown.
Garden Salad
Servings: 6
INGREDIENTS
Lemon herb vinaigrette:
½ cup olive oil
¼ cup fresh lemon juice
2 tablespoons dijon mustard
1 tablespoon minced garlic
2 tablespoons mixed herbs (parsley, dill, chives, cilantro, and basil)
1 teaspoon honey
½ teaspoon salt
¼ teaspoon pepper
Salad
¼ red onion, thinly sliced
¼ teaspoon sugar
2 heads romaine lettuce, washed and chopped
2 cucumbers, sliced into half moons
1 bell pepper, thinly sliced
1 cup cherry or grape tomatoes, halved
2 stalks celery, thinly sliced
1 cup kalamata olives, halved
3 tablespoons sunflower seeds
PREPARATION
1. Place all ingredients for vinaigrette in a mason jar and shake until emulsified.
2. Mix red onion with the ¼ teaspoon sugar. Set aside while making the rest of the salad.
3. In a large bowl, toss together lettuce, cucumber, bell pepper, tomatoes, celery, olives,
and sunflower seeds. Drizzle with vinaigrette and toss again.
