Caribbean Chicken

Caribbean Chicken

3 skinless, boneless chicken breasts
1/4 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons mango chutney
2 teaspoons grated fresh ginger
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1 teaspoon minced oregano
2 cloves garlic, minced

In a nonporous glass dish or bowl combine the orange juice, lime
juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all
together and add chicken. Toss to coat, cover dish and place in
refrigerator. Marinate overnight. Preheat grill to medium high heat or
set oven to broil Remove chicken from dish, dispose of remaining
marinade and grill or broil the chicken 6 inches from the heat source.

Greek Burgers

Greek Burgers

1 pound ground lamb
1 tablespoon Dijon mustard
1 tablespoon lemon
1 tablespoon onion minced
1 clove garlic minced
1/2 teaspoon dried rosemary crushed
1/2 teaspoon salt or to taste
1/4 teaspoon pepper
4 hamburger buns hard rolls or pitas
sliced cucumbers
sliced tomatoes
ranch salad dressing

Mix ground lamb, mustard, lemon, onion, garlic, rosemary, salt and
pepper. Form into patties. Grill until no longer pink. Serve on buns
with cucumbers, tomatoes and ranch dressing.

Simmering Chicken Strawberry Kabobs

Simmering Chicken Strawberry Kabobs

"Very pretty and very fruity. The chicken cubes are marinated in
pineapple and lemon juice with a hint of cinnamon, and then tucked
onto skewers with chunks of pineapple and whole strawberries. As they
grill, they 're basted with a yummy mixture of melted"
INGREDIENTS:
1 cup lemon juice
2 (8 ounce) cans pineapple
chunks, juice reserved
salt and pepper to taste
2 teaspoons ground cinnamon
3 skinless, boneless chicken

breast halves, cubed
1 cup butter, melted
2 tablespoons brown sugar
1 teaspoon ground nutmeg
24 large strawberries
DIRECTIONS:
1. In a shallow glass bowl combine lemon juice, juice from pineapple
can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed
chicken and marinate for 1 hour in the refrigerator.
2. Preheat grill to medium heat.
3. In a small bowl combine the melted butter or margarine, 1 teaspoon
cinnamon, brown sugar and nutmeg.
4. Lightly oil grate. Using metal or soaked wooden skewers arrange
chicken, pineapple chunks and strawberries on each stick
(approximately 4 to 6 pieces of each item per skewer). Brush kabobs
with butter or margarine mixture place on grill and cook, turning on
all sides, until chicken is cooked through and strawberries are
sizzling. Approximately 8 to 10 minutes.

GRILLED BALSAMIC VINEGAR STRAWBERRIES

GRILLED BALSAMIC VINEGAR STRAWBERRIES

Berries and small fruits can be heated on skewers or wrapped in foil for 5-8 minutes.

Preheat your grill to medium-low heat. For gas grill, you will need 10-15 minutes to
reach the desired temperature.

1 pound strawberries, hulled and halved
3 tablespoon balsamic vinegar
zest of 1 lemon
2 tablespoon brown sugar

Toss strawberries with balsamic vinegar, lemon zest and brown sugar.

Divide strawberries among foil squares. Bring the edges of foil
together and scrunch to seal.

Grill over medium-low heat until warm (5-10 minutes)

Serve with vanilla ice cream or whipped cream.

Grilled Walleye

We made this one night in July at my Parent's. My Brother had just been in a fishing tournament that his team won, so there was a LOT of fish! My brother described this method as "creating a hot tub of butter for the fish to cook in" that should help with a visual!!!

1 pound butter

1 onion sliced thick, or chunked
Walleye (we had a LOT of fish but I'd guess 2 -3 pounds per container)
pepper
garlic
paprika
lemon

Place enough fish in a foil tray to fill tray (banquet style). Place pats of the butter over the fish. Top with the onions & add seasonings to taste.

Cover tray tightly with foil. Grill on medium heat until fish is flaky and white. It took about an hour but we had 2 going.