3 lb Chicken breasts
-- (boneless and skinless)
6 oz Frozen limeade concentrate
-- defrosted
3 oz Tequilla
2 tb Minced lime zest
6 Garlic cloves; minced
Cut the chicken into 1/2 x 1-1/2-inch strips. In a large mixing bowl,
combine all of the ingredients and refrigerate. Marinate ovenight.
Preheat the oven to 350 F. Pour the marinade into a bowl and et aside.
Place the chicken in a shallow baking dish and bake for 45 minutes.
Pour the marinade over the chicken and bake for another 45 minutes,
tossing every 10 minutes to coat thoroughly. Cook until golden brown.
Serve hot.
Cal. 24, Carb 2g, Protein 3g, Chol. 6mg, Fat .4g/13%
(analyzed per piece)
Yield: 60 pieces
Source: Great Good Food - by Julee Rosso
Mushrooms With Cheese
1/2 lb Mushrooms
6 tb Grated Parmesan cheese *
4 tb Italian bread crumbs
1 tb Fresh parsley, chopped
Garlic salt to taste
Black pepper to taste
* Use Romano cheese instead of Parmesan if preferred,
or use a combination of both.
1. Remove stems from mushrooms and reserve. Wash
mushrooms and leave moist.
2. Combine half the cheese with the crumbs. Add
garlic salt and black pepper to your preference. Roll
the moist mushrooms in the cheese mixture; place cup
side up on shallow non-stick baking pan sprayed with
cooking spray.
3. Dry the stems and chop; add parsley and the
remaining cheese. Spoon this mixture into the caps.
Bake in preheated 475°degree oven 8-10 minutes or
until browned.
Makes 6 servings
Grilled Dijon Mustard Salmon
8 (3 inches thick) pieces of salmon fillets
4 tablespoons honey Dijon mustard
4 tablespoons olive oil
Salt & pepper to taste
Wash and pat dry the salmon fillets. In a little bowl mix together the olive oil and mustard.
Place the fish in a dish add salt & pepper and top with the mustard mixture covering the fish well.
Cover with plastic and refrigerate overnight. Cook on the grill until ready (fish should not be opaque).
Grilled Vegetables on Saffron Rice (Vegan)
4 green bell peppers (Washed and seeded)
4 red peppers (Washed and seeded)
1 pound white mushrooms (cleaned and stemed)
2 medium eggplants (Washed)
1 small bottle of vinaigrette dressing (Do not use the nonfat dressing)
Salt & pepper to taste
Wood skewers (soaked in hot water for ten minutes) (12 to 15)
Preparation and Cooking
Cut green and red peppers in four pieces each. Cut the eggplants in 4" inches thick pieces.
Place all the vegetables (mushrooms included) in a dish add salt and pepper and the vinaigrette dressing.
Cover and refrigerate for 1 hour. Place the vegetables on the skewers and grill on the barbeque for 5 minutes on each side.
Place a skewer or two on the saffron rice.
1. Preheat an outdoor grill for medium heat and lightly oil grate.
2. For the ribs: In a large pot over high heat, bring the water to a boil. Add the garlic, Cajun-style seasoning, seasoned salt and the ribs and boil for 15 to 20 minutes.
3. For the glaze: Meanwhile, in a separate medium, nonporous bowl, combine the barbecue sauce, garlic, Cajun-style seasoning, seasoned salt and Worcestershire sauce and mix well.
4. After the ribs are completely boiled, apply a generous amount of the marinade to the ribs and allow them to sit for 10 to 15 minutes.
5. Grill the ribs over medium heat for 7 to 12 minutes per side, or until internal temperature equals 160 ° F (70 ° C)
Recipe by: John Samples
Sirloin Steak with Garlic Butter
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steak
salt and pepper to taste
1. Preheat an outdoor grill for high heat.
2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
3. Sprinkle both sides of each steak with salt and pepper.
4. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates.
Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Beer Butt Chicken
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
1 Preheat an outdoor grill for low heat, and lightly oil grate.
2 In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt and pepper.
3 Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika and desired amount of salt
and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken.
Baste chicken with the melted, seasoned butter.
4 Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until chicken is no longer
pink and juices run clear.
Recipe by: Barrie Tapp
Deep South Fried Chicken
1 cup shortening
1 (2 to 3 pound) whole chicken, cut into pieces
2 cups all-purpose flour
1 teaspoon ground black pepper
1 teaspoon salt
1. Heat the shortening in a large cast iron skillet. (It's important to use a heavy cast or enameled iron skillet or you can easily burn your chicken!)
2. In a brown paper lunch bag, combing the flour, salt and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all
of the chicken is coated and in the skillet.
3. Fry the chicken over medium high heat until all of the pieces are turned once (8 to 10 minutes). Turn the heat to medium low, cover and cook for 25 minutes.
Remove the lid and fry on medium high heat until the chicken is a deep golden brown.
