Pork Chops with Apricot Glaze

Adapted from Healthy Cooking (Aug./Sept. 2011), page 52.

Prep: 5 min. / Cook: 15 min.
Serves 6.

6 boneless pork chops (6 oz each)
1 1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 cup apricot preserves or jam
2 Tbs. hoisin sauce
1/2 tsp. red pepper flakes (or less if you like things milder)
3 Tbs. chopped peanuts
Thinly sliced green onions

Combine ginger, salt, garlic powder, and pepper; rub over pork chops.

Heat apricot preserves, hoisin sauce, and red pepper flakes until preserves melt; set aside 1/2 cup.

Grill pork over medium heat for 5-6 minutes on each side or until 160 degrees, basing with sauce.  Brush with reserved sauce; sprinkle with peanuts and onions.

Notes:
- The original recipe says to grill the pork covered, but it came out great without covering it.

Turkey Breast with Jalapeno-Peach Jam

Adapted from Weber's Big Book of Grilling.

Paste
2 Tbs. black peppercorns
2 Tbs. cumin seed
2 Tbs. chili powder
2 Tbs. dried oregano
2 Tbs. dried sage
2 tsp. granulated garlic or 1 tsp. garlic powder
1/2 cup fresh lime juice
3 Tbs. extra-virgin olive oil

1 bone-in turkey breast, about 8 lbs.

Jam
3 firm ripe peaches, peeled and finely chopped (about 2 cups)
1/2 cup apricot or peach preserves
1/3 cup peach juice
2 Tbs. granulated sugar
1 Tbs. cider vinegar
2 jalapeno peppers, stemmed, seeded, and minced
1 1/2 tsp. chopped fresh cilantro

Canola oil
Kosher salt

Crush the peppercorns and cumin seed, then combine with the remaining paste ingredients.

Coat the turkey breast with the paste.  Place in a large, resealable bag, press the air out of the bag, and seal tightly.  Refrigerate for 8 to 24 hours.

In a heavy-bottomed saucepan, combine the peaches, preserves, juice, sugar, and vinegar.  Bring to a boil, then reduce heat to medium-low and continue cooking, stirring often, until the peaches are cooked and then liquid has thickened, 30 to 40 minutes.  Allow to cool for 10 minutes, then pour into a food processor and process until smooth.  Add the jalapenos and cilantro.  Cool to room temperature, cover, and refrigerate.  (The jam may be made up to three day sin advance.  Bring to room temperature before serving.)

Follow the cooking instructions listed on the package of your turkey breast.  It will be about 3 1/4 hours at 325 F for an 8 lb. turkey.  A meat thermometer inserted in the thickest part should read 170 F.  RecipeTips.com has a pretty good guide for how long to cook a turkey using various methods and temperatures.

Allow turkey to rest for 20 minutes prior to slicing.  Serve warm with jam.

Notes:
- I'm not sure a resealable plastic bag large enough to accommodate the turkey exists, so I'l be honest: I used a clean, plain plastic, 13-gallon trash bag and tied a knot in it, then set it in a casserole dish, just in case.
- The jam ingredients were doubled in the original recipe, but it makes a TON, so I've cut it.
- The recipe also calls for mesquite wood chunks or chips, which I purchased but forgot to use.  Rather disappointing.  I've read that you can use them in the oven, but since I didn't actually try it, I'll just give you the link on how to do it.
- Technically this is a grilling recipe, but we decided to make it in the oven when we realized how long it would take to cook an 8 lb. bone-in turkey breast on the grill (we couldn't find 4-5 lb.-breasts as the original recipe called for).  If you opt to try it on the trill (I'm sure it would be delicious!), then follow these instructions:

"Prepare the grill for indirect cooking over medium heat (350-450 F).
"Follow the grill's instructions for using wood chunks (soaked for at least 30 minutes).  Lightly coat the turkey with canola oil and season with salt.  Brush the cooking grates clean.  Grill the turkey breast, skin side up, over indirect medium heat, with the lid closed, until the internal temperature reaches 165 F, 1 to 1 1/2 hours (remember, this is for a 4-5 lb. turkey).  Remove from the grill and let rest for 20 minutes before slicing (the internal temperature will rise 5-10 degrees during this time."

Southwest Rub

Good for red meat, pork, poultry, seafood, and vegetables.

Adapted from Weber's On the Grill.

Yield: about 1/4 cup

2 tsp. chili powder
2 tsp. granulated garlic or 1 tsp. garlic powder
2 tsp. paprika
1 tsp. kosher salt
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. freshly ground black pepper

East-West Grilled Pork Tenderloin

From Weber's Real Grilling.

Serves: 4
Prep time: 15 minutes / Total grilling time: 15 to 20 minutes

Sauce
1 Tbs. dark sesame oil
1/2 cup diced yellow onion
1/2 cup cola
1/2 cup ketchup
2 Tbs. soy sauce
2 Tbs. fresh lemon juice
1 tsp. granulated garlic or 1/2 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. dry mustard
1/2 tsp. Tabasco sauce

2 pork tenderloins, 1 lb. each
2 Tbs. dark sesame oil
Kosher salt
Freshly ground black pepper

Allow the tenderloins to stand at room temperature for 20 to 30 minutes before grilling. Trim any excess fat and silver skin from the tenderloins and coat them evenly with the sesame oil. Season generously with salt and pepper.

In a medium saucepan over medium heat, warm the oil. Add the onion and cook until the onion begins to brown, 4 to 5 minutes, stirring occasionally. Add the remaining sauce ingredients and simmer for 5 to 10 minutes. Remove from the heat.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until well marked on two sides, about 5 minutes, turning once. Brush the tenderloins with a thin coating of the sauce and continue to grill until the pork is barely pink in the center, 10 to 15 minutes, turning and basting with the remaining sauce every 5 minutes. Let rest for 3 to 5 minutes before slicing on the bias. Serve warm.

Green Chili Sauce for Pork or Poultry

Adapted from Weber's On the Grill.

Yield: about 1 cup

1 Tbs. roughly chopped roasted green chilies
1 medium garlic clove
1 Tbs. lime juice
1/2 cup lightly packed fresh cilantro leaves
1/4 tsp. kosher salt
1/4 cup sour cream
1/4 cup mayonnaise

In a food processor or blender, puree the roasted green chilies, garlic, lime juice, cilantro leaves, and salt. Add the sour cream and mayonnaise and process until smooth.

Notes:
- Matt brushed the sauce onto the chicken prior to grilling it.  We wished we had reserved some for serving, but oh well!
- Although you can roast your own chilies, we opted to just use some diced green chilies from a can

Southwest Sourdough Chicken Panini

We came up with this recipe based on ingredients we already had on hand, and it turned out to be delicious!  Matt has said multiple times how much he liked it.

Prep: 10 min / Cook: 5 min.

Yield: 3 sandwiches

6 slices sourdough bread
1 tomato, sliced
6 slices pepper jack, Monterey jack, or provolone cheese
3 tsp. diced green chilies
1/3 cup mayonnaise
1/2 tsp chipotle adobo sauce, or to taste
Grilled chicken, sliced (we prefer to use this Southwest rub)

Mix together mayonnaise and adobo sauce.  Spread on each slice of bread.  Cover with cheese slices.  Spread diced green chilies on half of each sandwich (so 3 slices of bread).  Place chicken and tomato slices over chilies.  Cover with other half of sandwich.

Grill in a panini press for about 5 minutes on high, or until cheese has melted and bread is golden and crispy.  You may also make these in a skillet, flipping them over to grill both sides.

Notes:
- I recommend starting with a little less adobo sauce and adding more until it reaches the heat you'd like.  You can chop up part of a chipotle pepper to mix in with the mayo, too, if you like.
- We used some leftover grilled chicken that had been seasoned with a delicious southwest rub.
- Instead of making your own chipotle mayo, you can buy it at the store if you like.

Havarti Shrimp Quesadillas

Adapted from Taste of Home (June/July 2010), page 22.

Prep: 10 min / Cook: 5 min each
Yield: 6 quesadillas

1/2 lb fresh mushrooms, chopped
2 tsp. canola oil
2 tsp. butter
6 Tbs. apricot jam
6 flour tortillas
6 oz. Havarti cheese, shredded or thinly sliced
1/2 lb cooked medium shrimp, peeled, deveined, and chopped

In a large skillet, saute mushrooms in oil and butter until tender.

Spread 1 Tbs. jam over half of each tortilla; top with cheese, shrimp, and mushrooms.  Fold tortillas over.

Grill quesadillas, uncovered, over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted.  Cut and serve.

Notes:
- Diced fresh tomatoes would probably be really good in these.

Firecracker Grilled Salmon

From Healthy Cooking (Feb./March 2011), page 36.

Prep: 20 min + marinating / Cook: 5-10 min.
Yield: 4 servings

2 Tbs. balsamic vinegar
2 Tbs. reduced-sodium soy sauce
1 green onion, thinly sliced
1 Tbs. olive oil
1 Tbs. maple syrup
2 tsp. ground ginger
1 tsp. crushed red pepper flakes
1/2 tsp. sesame oil
1/4 tsp. salt
4 salmon fillets (6 oz. each)

In a small bowl, combine the first 10 ingredients.  Pour 1/4 cup marinade into a large resealable plastic bag.  Add the salmon; seal bag and turn to coat.  Cover and refrigerate remaining marinade.  Refrigerate salmon for up to 30 minutes.  Drain and discard marinade.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Place salmon skin side down on grill rack.  Grill over high heat or broil 3-4" from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.

Notes:
- I tend to buy salmon fillets without the skin.
- The recipe says to cover the salmon while grilling--I didn't.  I did, however, carefully flip it over halfway through cooking time.

Nutrition Facts:
1 fillet = 306 calories, 18 g fat (4 g saturated fat), 85 mg cholesterol, 366 mg sodium, 4 g carbohydrate, trace fiber, 30 g protein

Grilled Sweet Potatoes with Lime and Cilantro

Adapted from FoodNetwork.com.

These grilled sweet potatoes are quite delicious!  The salty-citrus flavor from the seasoning really complements the sweetness from the potatoes.

3 sweet potatoes, with peels (see first note!)
2 tsp. kosher salt
2 tsp. finely grated lime zest
Pinch of cayenne pepper
Canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro

Parcook the potatoes: Place in a pot of water and boil until fork-tender, about 20 minutes; let cool.  Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast iron grill pan over medium heat.  Mix salt, lime zest, cayenne pepper, cilantro, pepper, and oil.

Brush the potato wedges with oil mixture.  Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side.  Serve.

Notes:
- Make sure you buy actual sweet potatoes, not yams.  Sweet potatoes are lighter in color and the uncooked flesh is a pale, pale yellow or cream when you scratch a little of the skin off; yams have darker skin and pinkish flesh.  (Most sweet potato fries you buy are actually yams, but I prefer to make this recipe with sweet potatoes.)
- Our potatoes don't have any grill marks on them, probably because we cooked them over indirect heat on the grill (other food had already claimed the direct heat seat.)
- Next time I think I'll increase the lime zest or squeeze a little juice over the potatoes--I'd like a little more of that lime flavor.
- The original recipe has you brush the potatoes with oil, sprinkle with salt and pepper, and grill.  The lime zest, cayenne pepper, and salt are mixed together and sprinkled over the potatoes, along with the cilantro, after grilling.  We've tried both ways and actually prefer the way I've written the recipe (which was actually a complete accident the first time we made these).

BBQ Chicken Marinade

1/4 cup Jack Daniels BBQ sauce
1 Tbs. cider vinegar
3 Tbs. brown sugar
3 Tbs. ketchup
1/4 tsp. dry mustard
1/8 tsp. (or dash) cayenne pepper
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. dry minced onion
1/4 tsp. sea salt
1/2 tsp. Tabasco sauce
1 Tbs. canola oil

Mix all ingredients together.

To marinate chicken, place in a Ziplock bag.  Add 2 Tbs. marinade for each chicken breast or 1 Tbs. for each drumstick.  Seal bag, pushing out air, and place in a bowl.  Refrigerate at least 1 hour.

Reserve 1/2 remaining marinade for serving.  Use the rest for basting chicken on the grill.

The Champ (Turkey & Brie Panini)

We made these paninis in honor of one that Matt ate at Champ's Deli when we were in New York two years ago (hence the name).  All we could remember (or find out) was that it had turkey, brie, and honey mustard.  It is very simple, but also very tasty!

Prep: 5 min./Cook: 5 min.

Yield: 2 sandwiches

3 slices (4 oz. total) Columbus Herb Roasted Turkey lunchmeat
12 thin slices Brie cheese (or however many it takes to cover the faces of your bread)
1 sliced tomato
2 Ciabatta buns
2 Tbs. mayonnaise
1 Tbs. mustard
1 Tbs. honey

Mix together honey, mustard, and mayonnaise.  Spread on both cut sides of each bun, then cover with Brie.  Add tomato and 1 1/2 slices of turkey to each sandwich.

Cook in a contact a grill or panini press set to sear for 5 minutes or until cheese is melted and bread is toasty, applying slight pressure to press the bread.

Slice and enjoy!

Notes:
-  You can use whatever turkey you want, but I have to say that Columbus is my all-time favorite brand of turkey lunchmeat.  It's more expensive than other brands, and I've only seen it at Costco.  But it honestly tastes like Thanksgiving turkey, is 99% fat free, and is MUCH lower in sodium than other brands (we're talking 220 mg per 2 oz serving instead of the usual 500-700 mg).  It's worth it.
- Brie is one of those cheeses that is on the list of foods to avoid for pregnant women and small children; however, if you find a pasteurized Brie (our Costco carries a Henri Hutin Brie Couronne), then it's safe for both pregnant women and toddlers.
- Feel free to alter the amounts of mayo, honey, and mustard--to be honest, I didn't measure, so those amounts are complete guesses.  Dijon mustard also makes a very good honey mustard.

Bolo Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 28

Serves 4.

Piquillo Pepper-Smoked Paprika Aioli
1/2 cup mayonnaise
2 cloves garlic, chopped
2 jarred piquillo peppers, drained
2 tsp. smoked sweet Spanish paprika
1/2 tsp. kosher salt

Burgers
1 1/2 lbs. ground chuck (80/10) or ground turkey (90/10)
Kosher salt & freshly ground black pepper
3 Tbs. canola oil
4 sesame seed hamburger buns, split; toasted, if desired
8 slices Manchego cheese
8 paper-thin slices Serrano ham

To make the aioli, combine the mayonnaise, garlic, peppers, paprika, and salt in a food processor and process until smooth.  Cover and refrigerate at least 30 minutes before serving.  The aioli can be prepared 1 day in advance, tightly covered, and refrigerated.

Divide the meat into 4 equal portions (about 6 ounces each).  Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with salt and pepper.  Cook the burgers, using 1 1/2 Tbs. of the oil (click HERE for Bobby's burger cooking times).

Place the bun bottoms on a flat surface and spread half of the aioli over them.  Top each one with a slice of cheese, then a slice of the ham, then a burger, another slice of ham, and finally another slice of cheese, in that order.  Spread the rest of the aioli on the bun tops and cover each burger with a top.

Brush the tops of the buns with the remaining 1 1/2 Tbs. oil and place on the grill, griddle, or saute pan, top side down.  Using a heavy-duty metal spatula, press down on the bottom of the buns and grill until the tops are a light golden brown, 1 to 2 minutes.  Turn the burgers over and continue cooking, pressing down on the tops, until the bottoms are light golden brown and the cheese has melted, about 1 minute longer.  Serve immediately.

Notes
- We couldn't find piquillo peppers, so we used jarred, fire-roasted red peppers.
- We also couldn't find Manchego cheese (I was in a hurry and only checked one store for these things--later I found the cheese), so we used Monterey Jack.
- We don't have smoked sweet Spanish paprika, so I used plain old smoked paprika (still not the same as regular paprika).
- Like I've mentioned with all his other burgers so far, we make our patties thinner than he does because we buy big buns and want the burger to be in every bite.
- As with all the other burgers, I follow the beef requirement somewhat loosely.  Sometimes I get 80/20, other times I get 85/15 or even 90/10.  I don't always buy 1 1/2 lbs, either.  It just depends on how fattening I feel like we can make our burgers that particular day.
- The aioli reminded me a lot of the red pepper sauce a Quiznos.  So if you ever want their red pepper sauce on your homemade sandwich, make Bobby's aioli here!

Nacho Burger

From Bobby Flay's Burgers, Fries, & Shakes cookbook, page 53.

Prep: Lots--the pickled jalapenos need to pickle for at least 24 hours

Makes 4 burgers

Tomato-Chipotle Salsa:

3 Tbs. red wine vinegar

1 Tbs. canola oil

2 tsp. pureed canned chipotle chiles in adobo

3 plum tomatoes, seeded and finely diced

2 Tbs. finely diced red onion

2 Tbs. finely chopped fresh cilantro leaves

Kosher salt

Avocado Relish:

2 ripe Hass avocados, halved, pitted, peeled, and coarsely chopped

1/2 small onion, finely diced

1 jalapeno chile, finely diced

Juice of 1 lime

1/4 cup finel chopped fresh cilantro leaves

Kosher salt & freshly ground pepper

Burgers:

1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)

Kosher salt & freshly ground black pepper

1 1/2 Tbs. canola oil

8 slices Monterey Jack cheese, each 1/4" thick

4 hamburger buns, split; toasted, if desired

Avocado Relish

4 Pickled Jalapenos, thinly sliced

1/2 cup coarsely crumbled blue corn tortilla chips

To make the salsa, stir together the vinegar, oil, and chipotle puree in a medium bowl. Add the tomatoes, onion, and cilantro and mix to combine; season with salt. The salsa can be made 4 hours in advance, covered, and refrigerated. Bring to room temperature before using.

To make the avocado relish, combine the avocados, onion, jalapeno, lime juice, and cilantro in a small bowl and season with salt and pepper. The relish can be made up to 1 hour in advance and kept at room temperature.

3. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4"-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Cook the burgers, using the canola oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking. (Click HERE to see Bobby's cooking times for burgers.)

Place the burgers on the bun bottoms. Top each burger with some of the avocado relish, some tomato-chipotle salsa, and then pickled jalapenos and blue corn chips. Cover with the burger tops and serve immediately.

Notes:

- I halved the pickled jalapeno recipe (the original is in another post), and I still have most of them in my fridge. He's got a couple other burgers in the book that call for them, but perhaps it would be wise to quarter it next time.  I've also used store-bought pickled jalapeños instead of homemade ones, and that was just fine.  Check in the Latino section of your store.

- I realized late at night while I was pickling the jalapenos that I didn't have cumin seeds or white wine vinegar. I discovered that caraway seeds can substitute cumin seeds at half quantity (so the recipe above would use 1/4 tsp. caraway seeds instead of 1/2 tsp. cumin seeds). My white wine vinegar substitute likely wasn't what it should have been, but I used what I had . . . which would translate to 1/2 cup white vinegar and 1/2 cup apple cider vinegar.

- We used one slice of cheese on each burger--I imagine two would have been heavenly, but I really couldn't bring myself to put 1/2" of cheese on each burger!!

- We don't have a basting cover, so I just used the lid of the saute pan I was cooking the burgers in.

- We only used 1 pickled jalapeno for the four burgers instead of one each. Then again, we all know Bobby likes things to have quite a bit of kick. ;)

Louisiana Burger

From Bobby Flay's Burgers, Fries, & Shakes cookbook (page 48).

Prep: 20 minutes + refrigeration (1-8 hours)

Cook: 10-15 minutes

Spicy Remoulade

1/2 cup mayonnaise

2 tsp. Dijon mustard

2 tsp. whole-grain mustard

1/2 tsp. hot sauce

5 cornichons (sour Gherkins pickles), diced

1 green onion, white and pale green parts, finely chopped

1 Tbs. finely chopped fresh flat-leaf parsley leaves

Kosher salt and freshly ground black pepper

Louisiana Spice Rub

1 Tbs. sweet Spanish paprika

2 tsp. freshly ground black pepper

2 tsp. kosher salt

1 tsp. dried thyme

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. cayenne pepper

Burgers

1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)

1 1/2 Tbs. canola oil

1 red onion, cut into 1/4-inch-thick slices

4 hamburger buns, split; toasted, if desired

To make the remoulade, whisk together the mayonnaise, Dijon and whole-grain mustards, hot sauce, pickles, green onion, and parsley in a small bowl and season with salt and pepper. Cover and refrigerate for at least 1 hour or up to 8 hours.

To make the spice rub for the burgers, stir together the paprika, black pepper, salt, thyme, garlic and onion powders, and cayenne in a small bowl.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep impression in the center with your thumb. Season one side of each patty with the spice mixture, making sure to rub the spices into the meat.

Heat the oil in a saute pan or griddle, preferably cast iron, over high heat until the oil begins to shimmer. Cook the burgers, spice side down, until they are slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices). Turn the burgers over, lower the heat to medium, and continue cooking until golden brown and slightly charred on the second side, about 4 minutes for medium rare or until cooked to the desired degree of doneness. Remove the burgers to a plate and tent loosely with aluminum foil. (Click HERE to see Bobby's cooking times for burgers.)

Add the onion to the pan and cook over medium-high heat until slightly softened, about 2 minutes per side.

Put the burgers on the bun bottoms and top with the onion and some remoulade sauce. Cover with the bun tops and serve immediately.

Notes

- I couldn't find "whole grain" mustard, so I used Inglehoffer Stone Ground mustard, which was basically whole grain.

- I didn't read the description well enough when I went shopping, so I bought sweet Gherkins. It still tasted great, but I imagine the sours would be even better!

- I couldn't find sweet Spanish paprika, so I used smoked paprika.

- I think we formed our burgers into 1/2"-thick patties.

- To season the burgers, I poured some of the spice mixture onto a plate and set each patty in it to season one side. (I admit I sprinkled the leftovers from the plate on the other side of each patty--no reason to waste the spice mixture.) I stored the rest of the spice mixture (the part I didn't pour on a plate) in an air-tight container to use another time. We think it would be good on chicken, steaks, and other yummy things.

- Bobby Flay also says you can "bronze" these burgers instead of blackening them. We did something probably halfway between.

- We used less onion on our burgers, simply because we didn't want to smell so bad afterwards. But I imagine using the full onion amount would be delicious.

Bobby Flay's Beef Hamburger Cooking Times

The USDA recommends cooking until an internal temperature reaches 160 degrees F. (I read in Alton Brown's Good Eats cookbook that it's best to take steak readings horizontally through the side instead of down from the top--I assume this applies to burgers, too.)

Rare: approximately 6 minutes total cooking time

Medium-rare: approximately 7 minutes total cooking time

Medium: approximately 8 minutes total cooking time

Medium-well: approximately 9 minutes total cooking time

Well: approximately 10 minutes total cooking time

Well done: approximately 11 minutes total cooking time

Grilled Burritos / Grilled Soft Tacos

We really like Taco Bell's grilled stuffed burritos, so we decided a while ago to start grilling our own at home. Sure, ours aren't "stuffed," but they're yummy. The nice thing is you can customize them to your own liking.

Fill burrito-sized flour tortillas with any combination of the following:

Taco-seasoned meat (beef, turkey, etc.)

Black beans

Tomatoes

Mexican rice (we used Knorr brand)

Lettuce

Salsa

Sour cream

Cheese

Nacho cheese sauce

Lettuce

Fold in two opposing sides and roll up, starting on one of the other sides. Grill over medium-low to medium heat sprayed with cooking spray. Each side only takes a minute or two; just keep an eye on it.

Other good fillings I can think of:

- Guacamole

- Refried Beans

- Taco Bell sauce

- Peppers

- Corn

- Onion

- Anything else you like!

Notes:
- To make meatless, omit the taco-seasoned meat or replace with refried beans.  Cook black beans in taco seasoning and water before adding to burrito to maintain the general flavor of the dish.
- Consider using Homemade Taco Seasoning Mix to reduce the sodium!

Tangy Lime Chicken for Two

Story: One night Matt said to me, "You know what sounds really good? Lime chicken." From that small dinner suggestion, this delicious creation was born! I've already made it again, but with modifications (example: I left soy sauce out of the sauce--it's so much prettier when it's green instead of brown). I'll let you know if I make any more changes . . .

2 chicken breasts, cut in half

1 Tbs. honey

2 tsp. soy sauce

2 tsp. lemon or lime juice

1/2 tsp. grated/minced fresh ginger

Zest from 1/2 lime

Juice from 1/2 lime

Microwave lime zest, all juices, ginger, honey, and soy sauce on high for 10 seconds. Mix well.

Sprinkle both sides of chicken with salt and pepper. Heat 2 Tbs. oil over medium heat. Add chicken. Pour half of above mixture over chicken pieces and cook for about 8 minutes. Flip chicken and coat with remaining mixture. Cook until chicken is done, approximately another 8 minutes.

Lime Sauce:

1 Tbs. honey

1/2 Tbs. butter or margarine

1/2 Yoplait Light Key Lime Pie yogurt

1/2 tsp. grated/minced fresh ginger

1/4 tsp. garlic powder

Zest from 1/2 lime

Juice from 1/2 lime

1/2 Tbs. butter

1 Tbs. flour/water mixture

Several drops green Tobasco sauce

Salt & pepper to taste

Cook first 7 ingredients over low heat. Add butter; once melted, mix into sauce. Add flour/water mixture and turn the heat up slightly. Stir to keep from burning. Once thickened, add Tobasco sauce and salt and pepper to taste.

Drizzle over chicken to serve.

Notes:

- If you have time, marinate the chicken for about an hour before cooking it.  You could also put it in a ziplock bag in the freezer to use another time.

- I also want to try making the chicken on the grill instead of in a skillet.

Dressed-up Steaks

From Quick Cooking (Jan./Feb. 2006), page 28.

Prep/Total Time: 20 min
Yield: 4 servings

1 tablespoon olive oil
1 ½ teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon pepper
4 boneless beef sirloin steaks (6 ounces each)
¾ cup Catalina salad dressing, divided

In a small bowl, combine the oil, garlic, oregano, and pepper. Rub over both sides of steaks. Brush with ¼ cup salad dressing. Place on a broiler pan.

Broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145˚; medium, 160˚; well-done, 170˚). Serve with remaining dressing.

Nutrition Facts:
1 steak = 268 calories, 21 g fat (4 g saturated fat), 24 mg cholesterol, 603 mg sodium, 11 g carbohydrate, trace fiber, 8 g protein

Notes:
- You could definitely cook these on the grill.

Sizzling Chicken Skewers

Prep: 10 min. + marinating / Cook: 5-7 min.
Makes 4 servings, 3 skewers each.

1/3 c. hot water
1/4 c. teriyaki barbecue sauce
1/4 c. creamy peanut butter
1/4 c. soy sauce
1/4 c. chopped cilantro
2 T. honey Dijon mustard
1 lb. boneless skinless chicken breasts, cut into 12 thin strips

Mix all ingredients except chicken in medium bowl with a wire whisk.

Pour half the mixture into a large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1-2 hours to marinate.

Refrigerate remaining sauce for dipping.

Preheat grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion. Discard any remaining marinade in bag.

Grill 5-7 minutes or until chicken is cooked through. Serve with reserved dipping sauce.

Sesame Ginger Chicken

From Taste of Home (June/July 1996), page 31.

2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame seeds, toasted
½ teaspoon ground ginger
4 boneless skinless chicken breast halves
2 green onions with tops, cut into thin strips

In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to ¼ inch thickness. Grill over medium-hot coals, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.

Note:
- Can be made on an indoor grill.
- Use reduced-sodium soy sauce to apply the "lower sodium" label.

Nutrition Facts:
1 serving = 173 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 528 mg sodium, 10 g carbohydrate, 1 g fiber, 24 g protein.