Cafe Annie's Southwestern Grilled Chicken With Lime Butter

Serves/Makes: 6
Ready In: 30-60 minutes

Ingredients:
1 tablespoon ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 1/2 pounds bone-in chicken parts
***Lime Butter***
1/2 cup butter, melted
1 tablespoon fresh lime juice
1 serrano chile, minced
2 tablespoons finely minced white onion
1/4 cup finely chopped fresh cilantro
1 pinch ground black pepper

Directions:
In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread the seasoning paste over the chicken.

Grill the chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill until chicken reaches 180 degrees F in the thighs and 170 degrees F in the breast, about 30 minutes.

In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping.

Recipe from Cafe Annie, Houston, Texas.

This recipe is from CDKitchen

Grilled Corn on the Cob

This reminds me of the corn from the State Fair!

Serves 4

• 4 ears of corn
• Oil, for grates
• 1 tablespoon butter, cut into 4 pats
• Coarse salt and ground pepper
• Chili powder or paprika

Directions

1. Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
2. Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.

Chipotle Flank Steak Tacos With Pineapple Salsa

Ingredients

* 12 soft corn tortillas
* 1 teaspoon extra-virgin olive oil
* 1 teaspoon chipotle chili powder plus 1 pinch, divided
* 1 teaspoon Kosher salt, divided
* 1 pound flank steak beef, trimmed of fat
* 1 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
* 1 red bell pepper, finely diced
* 1/2 cup minced red onion
* 1/4 cup chopped fresh cilantro
* 2 tablespoons red-wine vinegar

Preparation

1. Preheat grill to high. Stack tortillas and wrap in heavy-duty foil. Combine oil, 1 teaspoon chipotle powder, and 1/2 teaspoon salt in a small dish. Rub mixture into both sides of steak. Place the tortilla stack on the coolest part of the grill or upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable.
2. Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings until moderately charred, 1 to 2 minutes per side. Remove the tortillas, steak, and pineapple from the grill. Let the steak rest for at least 5 minutes before slicing very thinly crosswise into strips.
3. Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining pinch of chipotle powder, and the remaining 1/2 teaspoon salt; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.

Makes 6 servings.

So California Grilled Chicken

Makes 6 servings.

This is a Southern California version of sweet & sour chicken, marinated and grilled with a little extra spice. For maximum team karma you should use locally-grown, organic ingredients, utilize recyclable products, and leave no footprints in the parking lot.

The Marinade: 2 oranges 2 lemons 2 limes 1 teaspoon Coriander ½ teaspoon Dried Red Pepper Flakes 2 tablespoons olive oil 4 tablespoons wildflower honey

The Rest: 6 boneless, skinless chicken breast halves Salt & Pepper

To make the marinade, finely shred the zest from the citrus ingredients, then squeeze the juice from each fruit. In a shallow dish just large enough to hold the chicken in a single layer, stir together the citrus and remaining marinade ingredients. You should set aside about 4 tablespoons of the marinade to glaze the chicken while grilling.

Flatten each chicken breast to an even thickness of about ¾ inch (a good way is to gently pound chicken in plastic wrap). Season the chicken on both sides with salt & pepper. Add the chicken to the marinade and turn to coat both sides. Cover and refrigerate, turning occasionally, for 1-4 hours, or as long as it takes to get to the tailgate and get set up.

Grill the chicken over the hottest part of the grill, turning once or twice and brushing with the reserved marinade, at least 5 minutes per side. Turn the chicken to obtain a criss-cross effect on each side.

Serving Option: I usually serve cut into lengths, with fresh cilantro, homemade salsa and/or guacamole, black beans and flour tortillas, warmed on the grill.

A little good Southern California Karma never hurts anyone. This recipe is healthy enough to offset the first 2 margaritas...

Lemon-Herb Butter-Basted Chicken

1 stick butter (1/2 cup)
1 1/2 tbsp lemon-herb chicken sauce mix, McCormick
2 tbsp lemon juice, ReaLemon
1 3 1/2-pound whole chicken, cut up
Garlic salt, Lawry's
Lemon pepper, Lawry's
Fresh herbs (such as sage, thyme, and tarragon) optional
Lemon slices (optional)


Rinse chicken pieces with cold water and pat dry. Season with garlic salt and lemon pepper.

In a small saucepan, melt butter over medium heat. Stir in sauce mix and lemon juice. Cook 1 minutes. Remove from heat; set aside.

Rinse chicken pieces with cold water and pat dry. Season with garlic and lemon pepper.

Preheat boiler. Place chicken on foil-lined sheet pan or broiler an. Place 6 to 8 inches from heat source. Cook about 15 to 20 minutes per side or until chicken is no longer pink and juices run clear (170 degrees), basting with butter mixture every few minutes until last 2 minutes of cooking. Discard remaining butter mixture. Serve as directed.

Grill method:
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place chicken on hot, oiled grill. Cook for 18 to 22 minutes per side or until chicken is no longer pink and juices run clear (180 degrees), basting with butter mixture every few minutes until last 2 minutes of cooking. Discard remaining butter mixture. Remove from grill.

Garnish with herb and lemon slices (optional). Serve hot.

Cheesesteak Subs

1 1/2 pounds beef top round steak

8 oz. mushrooms, quartered

2 green peppers, cut into 1/2 inch slices

1 large onion, cut into 1/2 inch slices

1/4 cup extra virgin olive oil, Bertolli

3 tblsp Worcestershire sauce, Lea & Perrins

2 tblsp onion soup mix, Lipton

2 tsp garlic powder, McCormick

1 cup mayonnaise, Best Foods or Hellmann's

1 tsp bottled minced garlic, Christopher Ranch

6 sandwich rolls, cut in half

6 slices provolone cheese, Kraft

Slice steak into very thin slices. Place sliced steak into a zip-top bag; set aside. In another zip-top bag, combine quartered mushrooms, sliced peppers, and sliced onions. Set aside.

In a bowl, whisk together olive oil, Worchestershire sauce, onion soup mix, and garlic powder. Pour half of the marinade into each of the zip-top bags. Marinate in fridge for 1-3 hours.

In a bowl, combine mayonnaise and minced garlic. Set aside in fridge until needed. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.

Remove vegetables and steak from marinades; discard marinades. Place veggies on hot, oiled grill. Cook for 10-15 minutes or until just tender. Remove from grill and set aside. Grill steak 3-4 minutes or until cooked through, turning once. Remove and set aside.

Spread sandwich rolls with garlic-mayonnaise mixture. Fill rolls with steak, provolone cheese, and veggies. Place sandwiches on grill and cover. Cook 2-4 minutes or until cheese has melted. Serve warm.

Oven method:

Preheat oven to 400 degrees. Heat a grill pan over high heat; brush lightly with oil. When hot, cook steak 2-3 minutes or cooked through. Transfer steak to a plate; cover with foil. Place veggies in hot pan and cook for 5-7 minutes or until tender. Prepare and fill rolls. Place sandwiches on foil-lined sheet pan and place in oven. Bake about 3 minutes or until cheese is melted. 

Grilled Pizza

Dissolve 1 Tbsp. dry yeast in 1/4 cup warm water and let stand for 10 minutes.

In a mixing bowl, combine 2 1/2 cups flour, 1 tsp. salt, 2 Tbsp. olive oil, 2 Tbsp. honey and 3/4 cup cold water. Add yeast mixture and knead for 5 minutes...adding more flour if needed. Form into a ball and place in oiled bowl. Cover and let rise about an hour. (Sometimes I skip the rising time.)

Divide dough into 4 balls. Shape into flat rounds. Brush with olive oil. Place on hot grill. Cook for 5 minutes.

Then, flip over and let cook another 2 or 3 minutes. Top with favorite sauce, cheese and toppings. Close lid and cook until cheese melts.

Mar-a-Lago Turkey Burger

Recipe courtesy of Jeff O'Neill
From the show Oprah's Top Picks for Summer
Serves 6

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. "I believe [it] may be the best turkey burger in the entire world," she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.


INGREDIENTS
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.