Grilled Chicken
By: Mary Babilya
Preseasoned chicken cutlets (or marinate your own over night)
Just a simple direction to not over dry them. Bake Chicken at 200 degrees for 10-15 on each side, until chicken is white. Then grill them on each side about 5-10 min. It gives it that awesome grilling taste and nice and juicy inside!
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Grilled Salmon
By: Mary Babilya
Salmon
Tin Foil
Salt
Pepper
1 stick of butter
1 Lemon
1 Tomato
4 Garlic Cloves, chopped up (I use 8 because we like garlic)
Fold tinfoil into a bowl shape so liquid wont drip out around the salmon. Cut up butter and scatter all around. Dump 1/4 cup water, squeeze all lemon onto fish, throw lemon in, cut tomato up into slices throw on top, salt and pepper and garlic thrown in. Cook on LOW, COVERED for approx 35-45 min. Salmon should flake off when done.
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Grilled Peaches
By Jessica Vanderhoff
Ingredients
4 large ripe freestone peaches
8 (3-inch) cinnamon sticks
8 fresh mint leaves
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
Pinch salt
Peach or vanilla ice cream, for serving
Directions
Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.
Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment
Note: DO NOT ADD RUM if youre making this for children!
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Honey Roasted BBQ Sauce (like Chick-fil-a)
by Anne BrooksIngredients:
½ cup Vegetable Oil
¼ cup Honey
1 Tbl. Grey Poupon Dijon Mustard
1 Teas. Ketchup
1 Teas. Granulated Sugar
¼ Teas. Paprika
½ Teas. Salt
⅛ Teas Ea. Black Pepper,garlic Powder,onion Powder
2½ Tbl. White Vinegar
1/2 Teas. Concentrated Hickory Liquid Smoke Flavor
¼ Teas. Lemon Juice
1 Egg Yolk
1 Teas. Water
1 Tbl. Cornstarch
Directions:
In a saucepan combine all ingredients up to and including onion powder,over medium heat until boiling; stir well. Remove from heat. Cool,uncovered for 10 minutes. Add vinegar, smoke flavoring and lemon juice.
Whisk egg yolk and water together until pale yellow.;Whisk in the cornstarch until dissolved.
Drizzle the cooked sauce into the egg mixture, while whisking =so egg does not curdle. This will make a thick creamy emulsion that will prevent the oil from separating. Cover and chill until needed. Makes 1 cup.
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