Chicken Sate

Yield: 4 servings (serving size: 2 skewers and 1 tablespoon sauce)

Ingredients

• Saté:
• 1 pound skinless, boneless chicken breasts, cut into 8 strips
• 1 tablespoon light brown sugar
• 2 1/2 tablespoons low-sodium soy sauce
• 2 teaspoons bottled ground fresh ginger (such as Spice World)
• 1 teaspoon grated lime rind
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 
  Sauce:
• 1 tablespoon light brown sugar
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, minced
• 
  Remaining ingredient:
• Cooking spray

Preparation

Prepare grill.

To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.

To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.

Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

Calories: 205

Quick and Easy Pizza Crust (Great for grilling)

SERVING SUGGESTION: Prosciutto, Pepperochini, Mushrooms, and a mix of cheeses: Mozzarella, Ricotta, Parmigiana, smokey Gouda, fontina, Gruyere, cheddar, Romano, Boursin--or whatever you've got in the house.

Use bread flour because it's higher in protein than all-purpose flour and makes a firmer, denser crust. You can, however, substitute all-purpose flour.

Yield: 2 (10-inch) pizza crusts (serving size: 1 crust)

Ingredients

• 1 1/2 cups bread flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 package quick-rise yeast
• 2/3 cup warm water (120° to 130°)
• 1 tablespoon olive oil
• Cooking spray
• 2 tablespoons cornmeal

Preparation

Combine first four ingredients in a large bowl; make a well in center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). (Or use the bread hook on a Kitchen Aid and machine kneed for 10 minutes).

DO THIS if you have the time: (makes the best consistency)

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide in half. Cover and let dough rest 10 minutes.

DO THIS if you're in a hurry: (still very good)

Divide the dough into 2 portions, shaping them into balls. Place on Pam sprayed wax paper that's on a plate or cookie sheet. Spray balls with Pam and cover with wax paper. Place in the refrigerator until ready to use. Let rest a minimum of 10 minutes before using. Can rest in the refrigerator for up to 8 hours before using. (The dough will continue to rise in the refrigerator)

IN THE OVEN: Heat oven to 400 degrees.

Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 10-inch circle on a lightly floured surface. Place dough on two baking sheets, each sprinkled with 1 tablespoon cornmeal.

Top crust with sauce, cheese and toppings. Bake 10-12 minutes until done.

IF USING PIZZA STONE: Place pizza stone in oven and preheat to 400 degrees. Just before cooking your first pizza sprinkle 1 TBL cornmeal on the pizza stone. (creates a great smell AND a slippery surface for the pizza to transfer to)

Prepare the pizza on a cutting board, toppings and all and then slide the pizza onto the pizza stone to cook. (Using a light dusting of flour or cornmeal helps the pizza slide.)

Cook 10-12 minutes.

IF USING A GRILL: Heat the charcoal or gas grill to 400 degrees. (High heat.)

After rolling out the pizza dough place on grill and cook for 3-4 minutes--FLIP with tongs and now top your pizza with sauce, finely shredded cheese and other toppings. Cover the grill and cook for another 3-5 minutes. If cheese isn't quite melted, move the pizza off the direct heat and keep covered for a few more minutes until the cheese melts.

Nutritional Information

Calories: 1 individual pizza crust 603 (14% from fat) Toppings are extra.

Cooking Light, JUNE 1997

Tequila Lime Chicken (Ina Garten)

Ingredients

nocoupons

• 1/2 cup gold tequila
• 1 cup freshly squeezed lime juice (5 to 6 limes)
• 1/2 cup freshly squeezed orange juice (2 oranges)
• 1 tablespoon chili powder
• 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
• 1 tablespoon minced fresh garlic (3 cloves)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 whole (6 split) boneless chicken breasts, skin on

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Hickory Planked Pork Tenderloin

So very easy to make and incredibly tender and delicious. You HAVE to try this!
pss


Yield: 4 servings (serving size: 3 ounces pork and 1/3 cup potatoes)

Ingredients

• 1 (15 x 6 1/2 x 3/8-inch) hickory grilling plank
• 1/4 cup Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon chopped fresh rosemary
• 2 garlic cloves, minced
• 1 (1-pound) pork tenderloin, trimmed
• 2 cups (1/4-inch-thick) slices red potato (about 8 ounces)
• 1 tablespoon fresh lemon juice

Preparation

Immerse and soak plank in water for 1 hour; drain.

To prepare grill for indirect grilling, heat one side of grill to high heat.

Combine mustard, honey, pepper, rosemary, and garlic, stirring well with a whisk. Brush half of the mustard mixture over pork.

Place the potato in a microwave-safe bowl, and cover with plastic wrap. Microwave at high 1 minute. Add the remaining mustard mixture and juice; toss gently to coat.

Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Place pork in the middle of charred side of plank; arrange potato mixture around pork in a single layer. Cover and grill for 20 minutes or until a meat thermometer registers 160° (slightly pink).

Nutritional Information

Calories:216 (22% from fat)

Cooking Light, JUNE 2003

Grilled Teriyaki Pork Chops

Yield 4 servings (serving size: 1 pork chop and 1/2 cup salsa)
Ingredients
4 (6-ounce) center-cut pork chops (about 3/4 inch thick)
1/4 cup low-sodium soy sauce
3 tablespoons minced shallots
2 tablespoons dry white wine
2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons brown sugar
2 garlic cloves, minced
Cooking spray
Summery Peach Salsa
Preparation
Trim fat from pork. Combine pork and next 7 ingredients (pork through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours, turning bag occasionally. Remove pork from bag, reserving marinade.
Prepare grill.
Place pork on a grill rack coated with cooking spray; cook 7 minutes on each side or until done, basting frequently with reserved marinade. Serve with Summery Peach Salsa.

Calories: 315 (36% from fat)
Cooking Light, JULY 1999

Thai Peanut Chicken

1/2 cup smooth peanut butter
1 Tbs curry powder
about 1/2 cup canned coconut milk (Which they actually sell everywhere, don't worry!)
2 Tbs soy sauce
1 Tbs lime juice, preferrably, but not necessarily, fresh
1 1/2 pound boneless chicken thighs cut in large chunks
optional cilantro and lime wedges for garnish

You can cook these basically any way you want. You cant shish kabob the chunks and grill them on a moderately hot grill, broil on medium heat four inches from the heat source, or panini press/ George Foreman grill them. Preheat/Start the grill now.

1. Put peanut butter, curry powder, and enough coconut milk to make the mixture about the consistency of a milkshake into a small saucepan. Heat a burner on your stove quickly by putting it on high, then turn it down to low and cook the peanut butter mixture for five minutes, stirring continuously. Do not boil! Pull from heat and add soy sauce and lime juice

2. Marinate the chicken in this mixture for about five minutes.

3. Remove Chicken and grill/broil it for about ten minutes, maybe longer, until it's pretty brown and cooked through.

4. Serve sprinkled with lime juice and fresh cilantro. That said, it's not necessary and we rarely bother. It's best served with basmati rice.

Italian Chicken Baguette

Makes 4 servings
Ingredients
4 thin sliced chicken breast cutlets
1/2 cup prepared reduced calorie balsamic vinaigrette and marinade
1 baguette
8 think slices provolone
4 leaves of bibb or green lettuce
1 jar (12 oz) roasted red peppers (drained)

Preparation
1. Heat gas grill to high OR prepare charcoal grill with hot coals OR heat broiler.
2. Place cutlets in a zip lock bag. Add 1/4 cup of the balsamic vinaigrette and let marinate at room temp for 10 minutes.
3. Trim ends from baguette. Slice into 4 equal pices and cut pieces horizontally in half, leaving ont end attached to make a "bun". Spread 1 TB of the remaining Vinaigrette on each bun.
4. Divide the roasted red peppers evening among the 4 buns.
5. Grill or broil mainated chicken for 2 minutes. Flip over cutlets. Top with 1/4 of the cheese (about 2 thin slices.). Grill or broil an additional 2-3 minutes or until cooked through and cheese is melted.
6. Transfer cutlets to buns and top with the lettuce leaves.

341 calories per serving.

Spiced Grilled Chicken Breasts with Corn-Pepper Relish

Yield 4 servings (serving size: 1 chicken breast and 1/2 cup of relish)

Ingredients
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon canola oil
2 cups frozen whole-kernel corn, thawed
1 cup diced red bell pepper
3 tablespoons prechopped onion
2 tablespoons minced fresh parsley
2 tablespoons fresh lime juice
Dash of black pepper

Preparation
Combine first 6 ingredients in a small bowl. Rub spice mixture over both sides of chicken breasts.
Heat oil in a grill pan over medium-high heat. Add chicken; cook 5 minutes on each side or until done.
While chicken cooks, combine corn and remaining ingredients in a bowl. Serve with chicken.

Calories: 333 (24% from fat)
Robyn Webb, Cooking Light, MAY 2005

Gold Creek Salmon Bake Secret Sauce

In 1990, Kurt and I took an Alaskan Cruise and ate in Juneau at the Gold Creek Salmon Bake. This is the internet's version of their secret sauce. Probably is it . . . but we miss the mountains and fresh Alaskan air to really make it THE Gold Creek Salmon Bake.


1 part butter
4 parts brown sugar
lemon juice to taste


Melt the butter, add brown sugar and combine over low heat. Add lemon juice. Spread sparingly over salmon filets.

To really capture the flavor, use Alder Wood or Alder Coals to cook the salmon.

Dry Rib Rub

8 parts light Brown Sugar
3 parts Kosher Salt
1 Part Chili Powder

1 Part (combo of these favorite spices. Mix to taste; choose to taste.)
Chili Powder
Black Pepper
Caynenne
Jalapeno Seasoning
Old Bay
Thyme
Onion Powder
Other spices you love . . . .

Rub and let set minimum 1 hour. Overnight is better.

I believe we got this recipe from Alton Brown, Good Eats.