A Collection of Gourmet and Homemade Recipes

Apricot Ginger Grilled Wings

Servings:

8

Cooking Time:

Prep: 10 minutes; Cook: 25 minutes

Ingredients:

• 5 lbs chicken wings
• Large resealable plastic bag
• 1 12-oz. jar of apricot preserves
• 1 cup soy sauce
• 2 cloves garlic, minced
• 1 tbsp. fresh ginger, minced
• Substitute 1 tsp. ginger powder for fresh ginger

Instructions:

1. Thorough clean and rinse chicken and pat dry.
2. Cut wings at joint into 2 pieces and place in bag.
3. Combine remaining ingredients in a medium bowl.
4. Pour over chicken and refrigerate at least 3 hours or overnight.
5. Preheat grill to medium heat.
6. Remove wings from bag and discard marinade.
7. Grill for 25 minutes, turning once, until skin is crisp and juices run clear.

This marinade works great for grilled chicken breast too.

Broiled Parmesan Tomatoes

Servings:

2

Cooking Time:

Prep: 2-3 minutes; Cook: 5-7 minutes

Ingredients:

• 1 medium Tomato, cored and halved
• ½ teaspoon Olive oil
• ½ teaspoon Basil
• ¼ teaspoon Oregano
• ¼ teaspoon Garlic, minced
• ⅓ cup Parmesan cheese

Instructions:

1. Pre-heat the broiler.
2. Sprinkle the split tomato with the olive oil.
3. Sprinkle the tomato with the herbs and top with the cheese.
4. Place under the broiler at the lowest point and cook until the tomatoes are just soft and the cheese begins to brown.

You can enjoy this quick side dish with almost anything, or to expand it for a vegetarian lunch.

Firewalker T-Bone Steak

Servings:

4

Cooking Time:

Prep: 5-10 minutes; Cook: 21-29 minutes depending on doneness

Ingredients:

• 4 T-bone steaks
• 1 large resealable plastic bag
• ½ cup honey
• ½ cup lime juice
• ½ cup chopped cilantro
• ¼ cup Dijon mustard
• 2 tbsp minced canned chipotle peppers in adobo sauce
• 2 tbsp adobo sauce from canned chipotle peppers
• 6 cloves garlic, minced
• 1 tsp cumin
• 1 tsp salt
• ½ tsp ground allspice
• ½ tsp black pepper

Instructions:

1. Place steak in bag (or whatever container you like to use for marinade).
2. Combine ingredients in a small bowl and pour over the steak.
3. Refrigerate for at least 1 hour, best to do it overnight.
4. Remove steak from bag/container and pour marinade into a small saucepan.
5. Preheat the grill.
6. Bring to a boil over low heat and simmer for 5 minutes. Reserve half.
7. Grill steaks using the remaining half of the marinade to baste.
8. Grill steaks 8-10 minutes per side, or until done.
9. Pour reserved marinade over the steaks before serving.

The original recipe calls for using a plastic bag to marinate the steaks, but it isn’t necessary. This technique works well as you can turn the bag as needed and really coat the steaks.

Cola Nut Grilled Salmon

This recipe is best prepared on an outdoor grill that can use wood chips.

Servings:

4

Cooking Time:

15 minutes

Ingredients:

• 4 salmon fillets, with (preferred) or without skin
• 1 tbsp vegetable or olive oil
• ½ cup chopped pecans
• 12 oz. can of cola (not diet)
• 1 tbsp Tabasco® sauce
• 1 tbsp butter Mesquite chips (optional)

Instructions:

1. Preheat grill to medium heat, using Mesquite chips if this is an option.
2. Rinse salmon and pat dry, then brush with the oil.
3. If using skin-on fillets, cut 1-inch diagonal slits into the skin and set aside.
4. Toast the pecans in a skillet over medium heat for 5 minutes, or until browned.
5. Remove the pecans from heat and set aside.
6. Pour the cola into the same skillet on medium-high heat. Bring to a boil, then reduce heat and simmer until cola is reduced by half. It will have the consistency of syrup.
7. Stir in the Tabasco sauce, butter and pecans. Keep warm over low heat.
8. Grill your salmon fillets, starting on the side without skin for 4 minutes.
9. Carefully turn salmon over and grill for 3-5 minutes, depending on thickness. Fish will be opaque and firm to the touch.
10. Remove salmon from the grill and serve with the sauce spooned overtop.

Skin-on is preferred for grilling as the skin provides some protection from the hot grill, and helps keep the fillet from falling apart! If you have thick salmon fillets, cooking the salmon for more time on the skin side will help you to not overcook the salmon.

Chicken Provencale

Servings:

4

Cooking Time:

Prep: 10 minutes, Cook: 20 minutes

Ingredients:

• 4 chicken breasts, boneless, skinless
• ½ cup flour
• 2 tbsp olive oil
• ¼ cup green bell peppers, diced
• ¼ cup onion, diced
• 1 tsp garlic, minced
• ¼ cup black olives, sliced
• ½ cup tomatoes, diced
• 2 tbsp basil, fresh, chopped
• ¾ cup wine, white
• Salt and pepper to taste

Instructions:

1. Heat the oil in a large, heavy skillet.
2. Dredge the chicken in the flour and saute.
3. Set aside and keep warm.
4. Add the peppers, onion, and garlic to the pan.
5. Cook until just soft.
6. Add the tomatoes, basil, and olives. Cook for 2 minutes.
7. Add the wine and simmer until slightly thickened.
8. Check the seasonings. Spoon over the warm chicken.

Serve this light but flavorful dish at your next luncheon.