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GRILLED
CHICKEN BREASTS WITH APPLE-PEAR SALSA |
Prep Time: 20 Minutes
Refrigerate
Time: 4 to 24 Hours
Cook Time: 10 to 14 Minutes
Makes 4 to 8 servings
Ingredients:
8 skinless, boneless
chicken breast halves
Marinade
2/3 cup olive oil
1/3 cup dry white wine
1/2 cup pear nectar
1/2 cup apple juice
2 Tbsp. fresh cilantro, finely chopped
1 Tbsp. soy sauce
salt and pepper to taste
Salsa
2 medium Granny Smith apples, quartered, cored and finely diced
2 medium Bosc pears, quartered, cored and finely diced
1 small red onion, peeled and diced
1/4 cup fresh cilantro, finely chopped
2 Tbsp. light brown sugar, packed
2 Tbsp. fresh lime juice
2 Tbsp. apple juice
2 Tbsp. pear nectar
Directions:
1. For marinade: In large
bowl, combine olive oil, wine, pear nectar, apple juice, soy
sauce, cilantro, salt and pepper. Whisk to blend. Reserve 1/2
cup of marinade in small bowl for basting. Cover and refrigerate.
Arrange chicken breasts, in a single layer, in shallow baking
dish. Pour remaining marinade over chicken and turn to coat.
Cover dish with plastic wrap and refrigerate for at least 4 and
up to 24 hours.
2. For salsa: In a medium bowl,
combine apples, pears, onion, cilantro, brown sugar, lime juice,
apple juice, and pear nectar. Mix well. Cover and refrigerate
until needed.
3. Preheat grill on medium-high
heat. Remove chicken dish from refrigerator and remove chicken
breasts to plate; discard marinade.
4. Place chicken breasts on grill
and grill until cooked through, 5 - 7 minutes per side. Baste
with remaining marinade as needed. Transfer chicken to plates
(2 breast halves per plate) and top with salsa.
Click HERE
for this recipe page.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Makes 4 servings
Ingredients:
1-1/2 ounces blue cheese
2 pounds lean ground beef
2 tablespoons and 2 teaspoons minced fresh chives
1/8 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
4 hamburger buns
Directions:
1. Crumble the blue cheese
into a large mixing bowl, and then thoroughly combine with ground
beef, chives, hot pepper sauce, Worcestershire sauce, black pepper,
salt, and mustard. Cover and refrigerate for 2 hours.
2. Preheat an outdoor grill for
high heat, and lightly oil grate.
3. Lightly press the meat into
about 4 patties. Cook on preheated grill until browned on both
sides and to your desired doneness. Serve on hamburger buns.
Click HERE
for this recipe page. |
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BARBECUED
JAMAICAN CHICKEN BREASTS |
Prep Time: 15 Minutes
Marinating Time: 4 to
6 Hours
Cook Time: 30 Minutes
Ready in: 4 hours and
45 Minutes
Makes 4 servings
Ingredients:
2 lbs. skinless-boneless
chicken breast
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup olive oil
Directions:
1. In a food processor
or blender, combine the green onions, onion, chili pepper, soy
sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg
and allspice. Mix for about 15 seconds.
2. Place the chicken breasts
in a medium bowl, and cover with the marinade mixture.
3. Refrigerate for 4 hours, or
overnight.
4. Preheat an outdoor grill for high heat, and lightly oil grate.
5. Cook chicken breasts on the
prepared grill until no longer pink and juices run clear.
Click HERE
for this recipe page.
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GRILLED
MARINATED BONELESS PORK CHOPS |
Prep Time: 5 Minutes
Cook Time: about 16 Minutes
Ready in: about 26 Minutes
WITHOUT marinating time
Makes 4 servings
Ingredients:
4 pork boneless chops
cut about 1 1/2 inches thick
2 cups dry red wine
4 bay leaves
2 tablespoons fresh minced rosemary
2 teaspoons sugar
1 1/2 teaspoons thyme
1 1/2 teaspoons ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
salt to taste
pepper to taste
olive oil
Directions:
1. In a resealable plastic
bag, make the marinade mixture by combining the red wine, bay
leaves, rosemary, thyme, coriander, nutmeg, and cloves.
2. Place in the plastic bag each
pork and marinate about 8 hours in the refrigerator, turning
occasionally.
3. Pre-heat grill to medium heat.
4. Remove each pork chop from
the plastic bag; drain and pat dry. NOTE: Discard marinade.
5. Season each pork chop with
salt and pepper and lightly brush with the olive oil.
6. Grill the each pork chop for
6 to 8 minutes on each side.
7. Remove from grill and serve.
Click HERE
for this recipe page. |
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