GRILLED CHICKEN WITH MOZZARELLA AND PASTA

3/4 cup roasted garalic oil OR olive oil
6 lg boneless, skinless chicken breast halves
1/4 cup balsamic vinegar
1 tsp grainy mustard
2 shallots OR 2 onion slices
salt and pepper to taste
2 large parsley sprigs
2 large basil leaves
2 tsp herbes de provence
1/2 lb mozzarella cheese, cubed
1 bunch watercress, separated itno sprigs
1 (6 oz) jar sun-dried tomatoes in oil, drained and chopped
4 cups cooked bow-tie pasta

heat a grill to medium-high heat or preheat the broiler. brush a little oil over the chicken, and grill or broil 8 minutes on each side, or until done. blend the remaining oil in a food processor with the vinegar, mustard, shallots or onions, salt and pepper, parsley, basil, and herbs de provence. in a lg bowl, mix together the dressing and mozzarella. ring a lg serving platter with the watercress. toss the sun-dried tomatoes & pasta with the mozzarella. spoon onto the serving platter. top with the grilled chicken and serve.

serves 4-6

ROASTED HERBED POTATO FANS

4 med potatoes
4 tbs unsalted butter, at room temperature
1/4 tsp paprika
1/4 tsp oregano
1/4 tsp basil
1/4 tsp salt
pinch of black pepper

prepare the grill. cut four 8" square pieces of foil.

cut the potatoes crosswise into 1/4" 6 slices without cutting all the way through the flesh. place each potato in the center of a square of foil, fold the edges together, and crimp to seal airtight.

place the packets directly in the hot coals and cook, turning them several times, for about 40 minutes.

meanwhile, cream the butter, then beat in the paprika, oregano, basil, salt, and pepper until blended and smooth.

with tongs, transfer the packets to a heated platter. unwrap each, and with a pastry brush, spread each potato with some of the herbed butter, coating the inside surfaces of each slice. rewrap the packets loosely and return the potatoes to the coals. cook for 10-15 minutes more, or until the flesh yields easily when tested with the tines of a fork.

to serve, unwrap the packets, spread into fans, & serve at once.

4 servings

VIDALIA-TOPPED CAESAR BURGERS

1 lb ground beef
2 tbs chopped fresh parsley
1/2 cup caesar dressing
1/2 tsp peppered seasoned salt
1 small vidalia onion, cut into 1/4"-1/2" slices
1 1/2 cups shredded romaine
2 tbs freshly shredded parmesan cheese
4 sandwich buns, split

heat coals or gas grill for direct heat. mix beef, parsley, 2 tbs of the dressing & the peppered seasoned salt. shape the mixture into 4 patties, about 1/2" thick.

cover & grill patties 4"-6" from medium heat 12-15 minutes, turning once, until patties are no longer pink in center & juice of beef is clear. add onion slices to grill for last 8-10 minutes of grilling, brushing with 2 tbs of the dressing & turning once, until crisp-tender.

toss romaine, remaining 1/4 cup dressing & the cheese. layer romaine, burger & onion in each bun.

4 servings

SPICY FILET MIGNON

2 tbs paprika
2 tsp onion salt
1 1/2 tsp garlic powder
1 1/2 tsp dried basil
1 to 1 1/2 tsp cayenne pepper
1 tsp dried thyme
6 beef tenderloin steaks (about 1 1/2" thick)

combine the seasonings; rub over steaks. grill, covered, over indirect medium heat for 9-11 minutes on each side or until meat reaches desired doneness.

6 servings

BARBECUED SPARERIBS

6 lbs spareribs
3 cloves garlic, chopped
1 med onion, coarsely chopped
3 lbs plum tomatoes, coarsely chopped
1 stick unsalted butter
1/4 tsp cumin
1/2 tsp chili powder
1 tbs chopped parsley
1/2 tsp cayenne pepper
3/4 tsp black pepper
1 tbs red wine vinegar
2 tbs freshly squeezed lemon juice
1 (6 oz) can tomato paste
1/3 cup liquid brown sugar OR dark cane syrup
1/3 cup dry red wine

prepare the grill.

arrange the ribs in a single layer on the grill. barbecue the ribs, turning often, for 20 minutes, or until the ribs lose their raw look.

meanwhile, in a lg saucepan, combine the garlic, onion, tomatoes, butter, cumin, chili powder, parsley, cayenne pepper, black pepper, vinegar & lemon juice. bring to a simmer over low heat; cover & cook, stirring occasionally, for 15 minutes.

uncover the pan & add the tomato paste, liquid brown sugar or dark cane syrup, & wine. return to a simmer & cook, stirring, for 5 minutes, or until the mixture is thick & smooth. remove from the heat.

pour the sauce into a blender, 2 cups at a time, & blend until smooth, about 45 seconds. transfer the sauce to a large mixing bowl. repeat the process until all of the sauce has been pureed. 

with a long-handled basting brush or wooden spoon, baste the ribs with barbecue sauce, turning frequently, until the ribs are crusty with sauce & have turned a dark brick-red color, another 25 minutes.

transfer the ribs to a platter & serve.

4 servings

GRILLED TURKEY TENDERLOIN

1/4 cup soy sauce
1/4 cup oil
1/4 cup apple juice
2 tbs lemon juice
2 tbs dried minced onion
1 tsp vanilla
1/4 tsp ground ginger
dash garlic powder
dash pepper
2 turkey breast tenderloins (1/2 lb each)

in a lg resealable plastic bag or shallow glass dish, combine the soy sauce, oil, apple juice, lemon juice, onion, vanilla, ginger, garlic powder & pepper. add turkey; seal or cover & refrigerate for at least 2 hours. discard marinade. grill turkey, covered, over medium coals for 8-10 minutes per side or until juices run clear.

GRILLED POTATO SKINS

2 lg russet potatoes, baked
4 tbs butter, melted
salt & pepper
1 cup shredded cheddar cheese
6 slices bacon, cooked & crumbled
1 cup sour cream
2 tbs prepared horseradish
3 tbs sliced green onions
1/2 cup chopped tomatoes
chopped chives, for garnish

cut potatoes in half.

preheat grill to medium heat.

scoop out pulp, leaving a 1/4" thick shell for the toppings. cut the potato skins into quarter wedges. brush all over with butter & season with salt & pepper.

place on grill & cook until crisp, about 10 minutes. during the last few minutes of grilling, remove potato skins & place on a cookie sheet. top the potato skins with cheese & bacon & place back on the grill.

while potato skins are grilling, combine the sour cream & horseradish in a small bowl & mix well.

place potatoes on serving plates & top with the green onions, chopped tomatoes & the sour cream horseradish sauce. sprinkle with chopped chives, for garnish.

serves 2-4   makes 8 potato skins

CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE

FOR THE SAUCE:

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 clove garlic, minced
1 tbs worcestershire sauce
1 tbs dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper

FOR THE CHICKEN OR STEAK:

4 pieces chicken (any combination of breast or leg & thigh pieces) OR 4 pieces of new york strip or club strip steak

FOR THE SAUCE:

combine all the ingredients in a small saucepan & stir until all the ingredients are incorporated & the mixture us smooth. simmer over medium heat until reduced by 1/3, about 15-20 minutes.

FOR THE CHICKEN OR STEAK:

place a grill pan over med heat or preheat a gas or charcoal grill. season the meat with salt & pepper. lightly coat with some of the bbq sauce using a pastry brush. place the meat on the grill. place the remaining bbq sauce, still in the saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

cook the chicken about 8 minutes per side. cook the steaks starting at about 4 minutes per side for medium-rare, about 6 minutes per side for medium, about 9 minutes per side for well done. continuallt brush the meat with bbq sauce every few minutes. remove the meat from the grill & let it rest for at least 5 minutes. serve with the heated bbq sauce on the side.

altetnately, the chicken can be baked in the oven. preheat the oven to 375°. place the chicken skin side up in a baking dish & bake for 25 minutes. remove the baking dish from the oven & spoon the bbq sauce all over the top of the chicken. return the baking dish to the oven & bake for another 15 minutes.

4 servings

GRILLED ONION-STUFFED POTATOES

4 lg baking potatoes
1 med sweet onion
1 tsp seasoned salt
freshly ground black pepper
2 tbs butter, melted
1 1/2 cups sliced fresh mushrooms
4 slices bacon, cooked crisp
parmesan cheese
sour cream, optional

scrub potatoes well. slit at 1/4" intervals but do not cut all the way through.

thinly slice the onion crosswise and insert a slice of onion in each slit.

sprinkle with seasoned salt and pepper. sprinkle melted butter into each slit. 

cut four squares of aluminum foil. place one stuffed potato on top of each square. top potatoes with fresh mushrooms.

fold foil into a packet, enclosing vegetables.

grill over hot, direct heat for 55-60 minutes, or, bake at 400° for 55-60 minutes.

to serve, open packet. top each potato with cooked, crumbled bacon, parmesan cheese and sour cream, if desired.

TIP: Foil wrapped veggies cook most evenly on a covered grill. If you use an open grill, turn packet frequently to cook evenly. It may require 25% more time to cook.

DEVILLED CHICKEN HALVES

1 frying chicken (about 3 lbs)
1/4 cup melted butter OR margarine
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive OR salad oil
1 teaspoon mustard
1/4 teaspoon cayenne pepper
1/4 cup minced green onion
2 tablespoons minced fresh parsley
1 clove garlic, pressed
1 teaspoon salt
lemon wedges

wash and dry chicken. split into halves down middle of back and middle of breast. mix butter with lemon juice, olive oil, mustard and cayenne. brush chicken all over with this mixture using about half of it. mix onions, parsley, garlic and salt into the remainder of the butter mixture. arrange chicken on broiler pan, skin-side down. broil 5"-7" from the source of heat for 20 minutes. turn and broil for 10 minutes. baste with the onion-parsley mixture. continue broiling for 10 minutes longer or until chicken is tender and juices are clear. cut and serve with lemon wedges to squeeze over chicken.

GOAT CHEESE AND SPINACH TURKEY BURGERS

1 1/2 pounds ground turkey breast
1 cup frozen chopped spinach, thawed and drained
2 tablespoons goat cheese, crumbled

preheat the oven broiler.

in a medium bowl, mix ground turkey, spinach, and goat cheese. form the mixture into four patties.

arrange patties on a broiler pan and place in the center of the preheated oven. broil 15 minutes or until done.

4 servings

SAVORY GRILLED CHICKEN

3-4 pounds chicken pieces
1 (16 oz) bottle italian salad dressing
1/3 cup freshly squeezed lemon juice
1/3 cup honey
1/4 cup worcestershire sauce
2 teaspoons paprika

placd chicken in a large glass baking dish. in a bowl, stir together remaining ingredients until well blended. reserve 1/2 cup marinade for basting chicken during grilling. pour remaining marinade over chicken. cover dish with aluminum foil. refrigerate 1 hour, turning chicken once. to grill chicken, line inside of grill with aluminum foil. puncture foil at grill vent openings. remove chicken from marinade. discard marinade. turning and basting occasionally with reserved marinade, grill chicken over medium-hot coals until tender, 40-50 minutes.

6-8 servings

ZESTY CHICKEN AND PASTA

1/4 cup tequila
1/4 cup low-sugar frozen limeade, thawed
1 tablespoon grated lime peel
1 1/2 pounds boneless skinless chicken breast halves, cut into strips
1 small orange OR yellow bell pepper, cut into 1/4" strips
1 1/2 cups sliced mushrooms (about 4 oz)
1 clove garlic, finely chopped
1 (16 oz) package uncooked low-fat spinach fettucini
1/2 cup reduced-fat parmesan cheese, grated

mix tequila, limeade and lime peel in a medium glass or plastic bowl. stir in chicken. cover and refrigerator for 30 minutes.

place chicken and marinade in a 12" skillet. stir in bell pepper, mushrooms and garlic. cook over medium-high heat 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center.

cook fettucini as directed on package; drain. divide among 6 serving plates.

spoon chicken mixture over fettucini. sprinkle with cheese. garnish with additional grated lime peel if desired.

6 servings

GRILLED AU VIN CHICKEN

6 chicken thighs, skinless (about 1 1/2 lbs)
1 teaspoon vegetable oil
1 teaspoon butter OR margarine
2 tablespoons shallots, finely chopped
1 clove garlic, minced
1/4 cup red currant jelly
1/2 cup red wine
1/4 cooked chicken stock OR orange juice
1 grated orange rind
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger

put chicken thighs in a freezer bag.

in a saucepan, heat oil and margarine. add shallots and garlic; cook over medium heat for 5 minutes or until softened.

add jelly, wine, stock, orange rind, mustard and ginger.

heat until the jelly has just melted. remove from heat and cool to lukewarm.

pour marinade into freezer bag with chicken, close bag, and refrigerate for at least 3 hours.

drain marinade into a saucepan and bring it to a boil. reduce heat and simmer 5 minutes. use as a basting sauce during grilling.

turn the grill to medium heat. grill for 20 minutes. brush occasionally with marinade.

turn thighs and cook another 10 to 20 minutes. continue brushing occasionally with marinade until done.

6 servings

HUNAN GRILLED CHICKEN

2 boneless, skinless chicken breasts
1/2 cup reduced-sodium soy sauce
2 teaspoons brown sugar
1/2 cup rice wine
1 tablespoon sesame oil
1 tablespoon scallions, chopped
1/2" slice of ginger root

cut chicken breast in half.

mix soy sauce, brown sugar, rice wine, sesame oil, scallions and ginger root together in a shallow pan large enough to hold breasts in one layer.

place chicken in marinade, turning to coat and rub marinade into breasts.

marinate at least 1 hour, or overnight.

grill chicken over hot coals for under broiler.

strain marinade, bring to a boil, and serve it with the chicken.

LIQUID SMOKE BOURBON CHICKEN

2 pounds boneless chicken breast
1 cup jim beam bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
1/2 teaspoon hickory liquid smoke
2 teaspoons worcestershire sauce
1/4 cup white vinegar
1 tablespoon freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon dry mustard
salt and pepper, to taste

combine all ingredients except chicken. brush chicken with a thin coating of glaze and place on grill.

continue to baste while turning chicken.

MARGARITA GRILLED CHICKEN

4 boneless, skinless chicken breasts
1 cup liquid margarita mix
freshly ground black pepper, to taste

pour margarita mix over chicken and marinate for 2 hours in the refrigerator.

drain and dust chicken breasts with black pepper.

grill chicken until fully cooked.

PEACH GRILLED CHICKEN

3 tablespoons sherry vinegar
2 1/2 teaspoons fresh ginger, grated
2 teaspoons fresh rosemary, finely chopped
2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup olive oil
4 boneless skinless chicken breast halves (about 2 pounds)
freshly ground black pepper and salt
2 medium ripe peaches, halved (about 1 cup)
1 medium head romaine lettuce, cut into bite sized pieces, OR mesclun mix (6 cups loosely packed)
1 cup feta cheese OR mild goat cheese, crumbled

for the dressing, combine vinegar, ginger, rosemary, sugar, red pepper flakes and salt in a small bowl. slowly whisk in oil in a steady stream until dressing thickens.

brush chicken with 1 tablespoon of dressing and let marinate for 1 hour. set remaining dressing aside.

heat grill to medium-high after 50 minutes of marinating. season chicken with salt and pepper and grill for 15 minutes, turning once halfway through cooking time. until just cooked through. remove chicken from grill and place on a platter to rest.

place peaches, cut-side down, on grill for 5 minutes, until softened. cut chicken on the diagonal into 1/3" thick slices. cut each peach half into 4 slices.

toss greens with remaining dressing and divide on four plates. top each salad with 1/4 of the chicken pieces and 1/4 of the peach slices. sprinkle with cheese.

4 servings

BEER AND BROWN SUGAR STEAK MARINADE

2 pounds beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

preheat grill for high heat.

use a fork to poke holes all over the surface of the steaks, and place the steaks in a large baking dish. in a bowl, mix together beer, teriyaki sauce, and brown sugar. pour sauce over steaks, and let sit about 5 minutes. sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder and continue marinating for 10 more minutes.

remove steaks from marinade. pour marinade into a small saucepan, bring to a boil, and cook for several minutes.

lightly oil the grill grate. grill steaks for 7 minutes per side or to desired doneness. during the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

4 servings

GRILLED HONEY GINGER CHICKEN

4 pounds chicken, cut into pieces
6 tablespoons dark reduced-sodium soy sauce
1-2 cloves garlic, peeled and mashed into a pulp
2 teaspoons ginger, finely grated
1 tablespoon coriander seeds, finely ground
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (add more or less according to taste)

cut each whole chicken leg into 2 pieces each breast into four.

cut two long, parallel, diagonal slits on each side of the leg pieces.

the slits should never start at an edge and should be deep enough to reach the bone; cut similar slits on the meaty side of each breast piece.

in a large bowl, combine the soy sauce, garlic, ginger, coriander, cayenne and honey. mix until smooth and put the chicken in the marinade.

rub the marinade into all the pieces, making sure it goes deep into the slits.

set aside for 1-2 hours, turning the pieces now and then.

preheat the grill to a medium high temperature and arrange chicken pieces skin side down in a single layer.

cook for 12-15 minutes or until nicely browned, basting once with the juices.

turn the pieces over and cook the second side for a similar length of time, basting once or twice with the juices. the chicken should be well browned before serving.

4 servings