June Recipe Swap: "on the grill"

Garlic Chicken Kabobs:
8 Garlic cloves minced
1/2 tsp Salt
1/4 cup minced fresh cilantro
1 tsp ground coriander
1/2 cup coriander
2 Tbls lemon juice
1 1/2 tsp olive oil
2 Lbs boneless skinless chicken breast (cut into 1 inch cubes)
(veggies of your choice)

Garlic dipping sauce (optional)
4 garlic cloves minced
1/4 tsp salt
2 Tbls olive oil
1 cup (8 oz) plain yogurt

· Place garlic and salt in a small bowl: crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well.
· Pour into a large re-saleable bag; add the chicken. Seal bag and turn to coat; refrigerate for two hours.
· For dipping sauce place garlic and salt into a small bowl, press with the back of a sturdy spoon. Mix in oil, stir in yogurt, cover and refrigerate until serving.
· Coat grill rack with non-stick spray before starting the grill. Drain and discard marinade. Thread chicken (and vegetables) on skewers.
· Grill kabobs covered over medium heat for 3-4 minutes on each side.
· Serve with dipping sauce if desired.

Honey Soy Marinade:
1 tsp fresh ground pepper
1 tsp ground ginger
1/2 cup honey
1 cup soy sauce

-4 Steaks
-Marinade in fridge for one hour

Basil Grilled Chicken:
3/4 tsp coarsely ground pepper
4 skinned chicken breast halves
1/4 cup freshly chopped basil leaves plus 2 tbls freshly minced basil leaves
1/3 cup butter, melted plus 1/2 cup butter at room temp
1 tbls Parmesan
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper

-Prepare grill
-Press the coarsely ground pepper into the meaty side of the chicken
-Stir the chopped basil into the melted butter. Brush chicken lightly with this mixture.
-In a small bowl combine the soften butter, minced basil, Parmesan, garlic powder, salt and pepper. Beat on low until smooth.
-Transfer to small serving bowl. Set aside
-Grill chicken over medium coals for 8-10 min on each side, basting frequently with the remaining melted butter mixture.
-Serve the grilled chicken with the basil butter mixture. Garnish with fresh basil.

BBQ Potatoes and Veggies:
Sliced and peeled potatoes (any type)
Sliced Onion (any type)
Sliced Red and Green Pepper
Thinly Sliced Carrots
Butter or olive oil
Shredded Cheddar Cheese
Salt
Pepper
* You can add most any veggies (Zucchini is really good).

-Spray Large foil pan with cooking spray
-Combine all veggies
-Drizzle with olive oil or sliced butter
-Add salt and pepper
-Grill stirring often (be careful not to puncture foil and keep closed between stirring)
-After Veggies are cooked top with cheese and cook until melted
-Serve warm

Thai Tenderloin with Peanut Sauce:
Pork Tenderloin
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tbls toasted sesame seed oil
2 tbls honey
1 tsp fresh ginger
2 cloves garlic
3 tbls brown sugar
3 tbls coconut milk

-1/4 cup for pork
-1/4 cup for asparagus

Peanut Sauce
1/4 cup marinade
1/2 cup peanut butter (smooth)
add coconut milk and brown sugar to taste

Grilled Lime Chicken:
Juice of 2 limes
8 cloves garlic sliced
8 tbls olive oil
6 chillies
1 tbls kosher salt

-combine all in plastic bag marinade chicken for 2 hours
-BBQ

Hawaiian Style Burgers:
1 1/2 lbs ground beef
2 tbls Worcestershire sauce
1/2 tsp pepper
1/3 cup pineapple preserves
1/3 cup BBQ sauce
6 hamburger buns (toasted)
1/3 cup green onions

-Combine beef, onions, Worcestershire sauce and pepper in large bowl. Shape into six inch patties
-Combine preserves and BBQ sauce in small sauce pan bring to boil over medium heat, stirring often
-Place patties on grill rack directly above medium coals

Grilled/Broiled fruit kabobs:
1 cup orange/strawberry/ pineapple juice
3-4 tbls lemon juice
1/2 cup honey
combine in large bowl, then add:
Pears
Pineapple
Apples
Bananas

Prepare a medium-hot fire or preheat grill or broiler. If using wooden skewer, soak them under water for 30 minutes before using. Grill or broil until lightly browned, about 5 minutes total. Turning once and basting with marinade.

Teriyaki Marinade:
1 cup soy sauce
1/2 cup veg oil
3 tbls brown sugar
3 garlic cloves mashed
1 tbls fresh ginger (1/8 tsp ground ginger)

-Marinate 2-8 hours
-Baste with the marinade during cooking

Recipe Swap Meeting Review:

It was a great meeting and I am sorry that not everyone was able to be there. Here is what we came up with: Meetings will be held on the last Thursday of each month at 7 PM, The venue will switch from home to home. It was decided that the most fun way to swap recipe's was to have a "theme" for each month, we scheduled a few months out in advance, they are as follows:

JUNE 26th:
Theme, "On the Grill" (Meat Recipes for on the grill such as Kabobs, marinades...)
Held at : Wendy Smiths home (email me for directions)

JULY 24th:
Theme, "Summer Salads"
Held at : Connie Barkley's home (again email me for directions)

AUGUST 28th:
Theme, "Fruit or Veggie Dish" (Side or main)
Held at : April Bastian's home (email me for directions)

SEPTEMBER 25th:
Theme, "Anything Apples" (just like it says :)
Held at: Lisa Robertson's home (email for directions)

It was also decided that we would bring a sample of the recipe to share with everyone, that way people can determine if it is something that is right for their family. Please email me if you have any questions!! I'm so excited about this and cant wait for our next meeting.

Meet and greet

Thursday May, 29th @ 7:00 PM
In the home of Stefani Barkley
503.385.6320 (for directions)
I would like our first meeting to be more of a "meet and greet" to establish what we would all like to see come out of the recipe swap, what day and time would work best for our future meetings and how we would like to organize our "swapping". Please come with your ideas and a snack or beverage to share :) If you are unable to attend please email your ideas to the email on this blog THANK YOU!!

Inspired plan

I was inspired after talking to my grandma about a recipe I had made for dinner that night that women have book clubs were we swap books we are excited to share, so why not recipes?