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