Bombay Chicken

3 lb boneless, skinless chicken breasts cut into 2 or 3 pieces each
1-1/2 c. plain yogurt
1/4 c. lemon juice
2 Tbsp chile powder
2 Tbsp paprika
2 Tbsp olive oil
1-1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cardamom
1/4 tsp ginger
1/4 tsp cayenne pepper
1/8 tsp cinnamon

Combine marinade ingredients and add chicken.  Marinade at least overnight.  Grill, broil, bake or crockpot to cook.  If baking or crock pot I like to cook it in the marinade (350 for 1 hour or all day on low).  If grilling or broiling just toss the marinade (180 degrees is done).  We usually serve with rice and a green salad.

Citrus Italian Chicken Kabobs

Cubed Chicken
Italian Salad Dressing
Orange Juice Concentrate to taste

You add the fresh pineapple chunks, bell pepper, red onions, zucchini, mushrooms and any other fruits or vegetables you like.  Combine these and the chicken chunks on the skewer and grill.

Grilled Tilapia with Lemon Basil Vinaigrette Recipe

 Grilled Tilapia with Lemon Basil Vinaigrette Recipe

Ingredients

• 6 tablespoons lemon juice
• 6 tablespoons minced fresh basil, divided
• 4 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon grated lemon peel
• 8 tilapia fillets (6 ounces each)
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• For vinaigrette, in a small bowl, whisk the lemon juice, 2 tablespoons basil, olive oil, garlic, and lemon peel; set aside 2 tablespoons for sauce. Sprinkle fillets with salt and pepper. Brush both sides of fillets with remaining vinaigrette.
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Brush with reserved vinaigrette and sprinkle with remaining basil. Yield: 4 servings.

Hamburger Patties with Homemade Buns

Well, I was going to do a chicken recipe, but since there are already 2 chicken recipes up, I think I will just do hamburger patties using the recipe below and make homemade hamburger buns using the French Bread Roll recipe (see below). I highly recommend lightly buttering the buns and slapping them on the grill for a few seconds to toast them. Happy grilling! (Recipes from melskitchencafe.com)

Classic Grilled Burgers

YIELD: MAKES ANYWHERE FROM 5-8 BURGERS, DEPENDING ON HOW BIG YOU MAKE THEM

INGREDIENTS

• 2 pounds ground beef (preferably not extra lean)
• 1 1/2  teaspoons seasoned salt
• 2 tablespoons A-1 sauce
• 1 teaspoon freshly ground black pepper
• 1/4 cup room temperature water

French Bread Rolls

YIELD: MAKES ONE DOZEN ROLLS

As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeastmay help identify how a perfectly floured dough should be. Also, here's a short video on how to shape the rolls.

INGREDIENTS

• 1 1/2 cups warm water
• 3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
• 2 tablespoons granulated sugar
• 2 tablespoons canola oil
• 1 teaspoon salt
• 4 cups all-purpose flour, give or take a few tablespoons

DIRECTIONS

1. In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
2. Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
3. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
4. Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

NOTES

*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.

Grilled 7-Up Chicken

(6 Sisters Recipe with modifications)

1/2 cup Soy Sauce (low sodium is what I will use)

1/2 tsp Horseradish

1 12oz can of Lemon-Lime soda (not diet)

1/4 cup Vegetable Oil

6-8 Boneless Skinless Chicken Breasts

Combine all ingredients except chicken in a bowl. Pour marinade in a resealable gallon sized plastic bag,add chicken breasts and seal. Marinate in the fridge for 30 minutes up to overnight. Heat grill. Grill chicken breasts on one side 5 to 6 minutes. Turn and grill an additional 4 to 5 minutes being careful not to overcook. Test breasts with a meat thermometer, it should register at 155 degrees F.

Prize-Winning Grilled Chicken

This recipe came from Family Fun a few years ago. I like it because the herbs give the marinade pizzaz, and the glaze is really delicious!.

Marinade: 
1/2 cup soy sauce
1/4 cup oil
1/4 cup vinegar
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic powder with parsley
1/4 tsp. pepper

Mix above ingredients and marinate chicken. While grilling, baste with following glaze:

Glaze: 
3/4 cup ketchup
3/4 cup honey
1/2 cup soy sauce
3 tsp. minced garlic
1/4 tsp. Tabasco sauce

For freezer meal:

Thaw.  Grill chicken.  The glaze is included in a separate bag.  While grilling, baste with the glaze.

Pineapple Pork Chops

8 pork chops
1 can pineapple
1/4 tsp. nutmeg
2 Tbsp. brown sugar

Mix nutmeg and brown sugar with pineapple (including juice).  Bake covered at 350 degrees for 30 minutes.  Uncover and bake for 15-20 minutes more.  Occasionally spoon sauce over pork.  You could also cook in a crock pot.