Taken from my “Favorites” folder!

Plan ahead the lamb must be marinaded for 24 hours

Servings 4

INGREDIENTS:

3/4 cup dry red wine

1/3 cup olive oil

3 tablespoons chopped fresh dried oregano (or can use 2 teaspoons dried)

6 large garlic cloves, minced

1 tablespoon red wine vinegar

1/2 teaspoon salt (I use seasoned salt)

1 teaspoon fresh ground black pepper

8 lamb chops  (about 1 to 1-1/4-inch thick)

3 tablespoons honey, divided (do not substitute anything for the honey, that is what tenderizes the meat and nothing else will work the same)

INSTRUCTIONS:———————————————–

Plan ahead there is a 5 hour refrigeration time for the chicken

Servings 4

INGREDIENTS:

1 whole roasting chicken (about 4 pounds)

3-1/2 teaspoons seasoning salt, divided

14 large whole fresh garlic cloves, peeled and  divided

2 tablespoons melted butter

2 tablespoons olive oil

1 tablespoon fresh lemon juice (can use more)

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon fresh ground black pepper (can use more)

INSTRUCTIONS:——————————————————-

1. Season the inside cavity of the chicken with about 2 teaspoons seasoned salt or white salt then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher’s string.
2. Fold the wings under.
3. Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
4. In a bowl whisk the melted butter with oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt, paprika and black pepper.
5. Brush the outside of the chicken all over with the melted butter mixture.
6. Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking — refrigerate no longer than 5 hours or the lemon will start to “cook” the chicken).
7. Place the chicken on the rotisserie spit/rod.
8. Cook for about 1-1/2 hours or until the chicken is thoroughly cooked.

Posted on recipezazz.com

Taken from my “Favorites” folder!

Do not marinade the shrimp for more than 2 hours, there is enough marinade for up to 4 pounds of shrimp

INGREDIENTS:

3/4 cup olive oil

1/2 cup tomato sauce

1/4 cup red wine vinegar

1/2 teaspoon black pepper ( can use more)

1 teaspoon seasoning salt

1/2 teaspoon cayenne pepper (or adjust to heat level)

3 tablespoons chopped fresh cilantro OR fresh basil

4 to 5 large fresh garlic cloves ( cut into large pieces, do not mince finely)

1 tablespoon hot sauce (such as Frank’s Red Hot, can use more)

INSTRUCTIONS:————————————————–

Plan ahead the patties need at least 8 hours of refrigeration time before grilling, 24 hours is even better

For best flavor and texture do not use extra lean ground turkey

Yield 8 burgers (or 6 large burgers)

INGREDIENTS:

1/2 cup dry breadcrumbs

1/2 cup finely shredded carrot (do not squeeze out any moisture from the shredded carrots)

2 large egg, lightly beaten

2 large green onion, chopped

3 tablespoons soy sauce

6 garlic cloves, minced

1-1/2 tablespoon minced fresh ginger

2 teaspoon hot Asian chili sauce, or to taste

1 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

2 pounds ground turkey (not extra-lean)

8 sliced lightly buttered buns

INSTRUCTIONS:———————————————-

In a bowl and combine the first 10 ingredients together.

Add turkey; using clean hands gently mix just until ingredients are evenly blended.

Divide turkey mixture into 8 equal portions (or for larger burgers shape into 6 patties).

With your hands shape into patties

Place the patties in one layer on a plate cover and refrigerate for 8-24 hours.

Prepare  grill for direct medium-high heat.

Place burgers on well-oiled cooking grate; cover gas grill.

Cook, turning once with a wide spatula (about 10-12 minutes total cooking time for smaller patties)

During the last minute of cooking time, place buns with cut sides down next to burgers and cook until toasted.

Serve the toasted buns with turkey burgers garnished as desired.

Amounts may be doubled leaving the garlic the same amount

Servings 4 (4-6 if using 3 pork tenderloins)

INGREDIENTS:

3/4 cup smooth peanut butter

2  green onions, finely chopped

6 tablespoons soy sauce

6 tablespoons lemon juice

3 tablespoons honey  (or can use 2 tablespoons brown sugar)

4 large garlic cloves, minced (can use more garlic)

1 teaspoon ground coriander

2 teaspoons  hot Asian chili sauce, or adjust to heat level (or can use 1/2 to 1 teaspoon ground cayenne or adjust to heat level)

2 to 3 pork tenderloins, cubed (there is enough marinade for 3 pork tenderloins)

vegetables of choice, cut into pieces for threaded

INSTRUCTIONS:—————————————————

In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, honey, garlic, coriander, and chili sauce or cayenne pepper; add pork then toss to coat well.

Cover, and marinate in the refrigerator at least 4 or more hours tossing a few times in the marinade while chilling.

Preheat grill for high heat.

Thread marinated pork with vegetables of choice.

Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.

Lightly oil grate. Cook skewers for 8-10 minutes or to desired doneness (turning the skewers while grilling to cook evenly and brushing with boiled marinade during last few minutes).

Taken from my “Favorites” folder!

Plan ahead the shaped burgers must be refrigerated 8-24 hours to blend the flavors (24 hours is even better)

Servings 24 sliders

INGREDIENTS:

6 slices bacon

1 medium onion, finely chopped

6 garlic cloves, minced (garlic lovers can use more, the more garlic the better!)

1-1/2 pounds lean ground beef

1-1/2 pounds regular ground beef (even better — can use 2 pounds ground beef and 1 pound Italian sausage links, casings removed)

2 tablespoons Worcestershire sauce (do not omit this!)

2 teaspoon seasoned salt

1 teaspoon fresh ground pepper (can use more)

1 tablespoon Franks Red Hot sauce (can use more)

24 small dinner rolls (I use butter pan rolls)

Kraft 4-Cheese Italiano shredded cheese (or use your own favorite cheese)

INSTRUCTIONS:—————————————-

Plan at least 1 day ahead for this recipe, the barbecue sauce must be made a day (or more) in advance and the ribs need 1 day refrigeration time coated in the spice rub

Use amount desired for the rub, store remaining rub covered in a glass jar in refrigerator, do not add in any salt to the rub it will draw out the moisture in the pork ribs

Servings 4-6

INGREDIENTS:

4 (3-pound) slabs pork spare ribs (St Louis-Style ribs)

1 prepared DOUBLE recipe for Kitten’s Famous Barbecue Sauce (this sauce must be made one or more days ahead of using, if using the onion and garlic powder option any leftover sauce will keep for 6 weeks refrigerated tightly covered in a glass jar)

Rib Rub:

3/4 cup paprika

1/3 cup sugar

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon cayenne pepper (or adjust to heat level)

INSTRUCTIONS:——————————————–

In a bowl combine all rub ingredients (store any leftover rub tightly covered in refrigerator)

Rinse the ribs under cold water then pat dry using paper towels.

Using your fingers remove the thick white membrane on one side of the ribs.

Using your hands rub both sides of the ribs with prepared rub then cover and refrigerate for 24 hours (make certain to reserve some BBQ sauce to brush on the ribs the last hour of cooking).

When you’re ready to cook the ribs, preheat the grill to 250 degrees F.

Using indirect heat place the slabs on the grill away from and not directly over the flame.

Cook the slab  curl-side up for approximately 2 1/2 hours, then turn the slab/s over to finish the cooking (about 1 more hour or until you get the full “bend” in the slab — if the slab is flexible (it should bend to a 45-degree angle downward) that is a good indication that your ribs are ready, the meat should easily pull away from the bone (if you prefer more sauce on your ribs the last hour of cooking time brush the ribs with more sauce a few times during cooking).

When finished cooking slice between the bones into desired size individual portions.