Taken from my Favorites Folder!

Plan ahead the shaped burgers need at least 4 hours of refrigeration time to marinate

Servings 8

INGREDIENTS:

1/3 cup honey ( you can use up to 1/2 cup honey)

1/4 teaspoon cinnamon

1/4 teaspoon paprika

1/4 teaspoon curry powder

1/8 teaspoon ginger powder

1 pinch nutmeg

2 pounds lean ground beef

6large garlic cloves, finely chopped (not finely minced)

2 green onions, finely chopped ( or use 1 small yellow onion)

1-1/2 teaspoons fresh ground black pepper

1 teaspoon seasoning salt (can use white salt)

1/4 cup low sodium soy sauce

8 slices of fresh pineapple rings ( or use canned pineapple slices, fresh is better!)

crusty hamburger buns

lettuce leaves

Plan well ahead there is a 6 hour refrigeration time then a 1 to 1-1/2 hours room temperature sitting time for the steaks

Servings 4

INGREDIENTS:

1 (8 ounce) bottle Kraft Zesty salad dressing

4 large garlic cloves. minced

2 tablespoons fresh lemon juice

4 beef tenderloin steaks (1-1/2 to 2-inches thick)

4 bacon strips

2 tablespoons steak sauce

2 tablespoons water

INSTRUCTIONS:————————————————–

Place the steaks in large heavy zip-lock plastic bag.

In a bowl combine the salad dressing with garlic and lemon juice; pour over the steaks, seal bag and toss to coat the dressing to the steaks.

Refrigerate for 6 hours turning the bag several times while in the fridge.

Remove from refrigerator, remove the steaks from the bag and discard the marinade.

Place the steaks onto a plate and allow to sit out at room temperature for 1 to 1-1/2 hours.

Wrap a bacon strip around each steak then secure with a toothpick.

In a bowl whisk the steak sauce with water.

Grill for 8 minutes per side (5 minutes for rare) over hot coals, basting with the steak sauce mixture while cooking)

Plan ahead there is a 8 hour marinading time, 24 hours is even better

Servings 6

INGREDIENTS:

2/3 cup hoisin sauce

1 teaspoon hot chili sauce (or to taste)

6 tablespoons rice vinegar

1 large green onion, chopped

1/4 cup light soy sauce

6 garlic cloves, minced

3 tablespoons honey

1/2 teaspoon sesame oil

1 teaspoon freshly ground black pepper

6 lamb chops

INSTRUCTIONS:—————————————————-

In a large resealable plastic bag, mix hoisin sauce, chili sauce, rice vinegar, green onions, soy sauce, garlic, honey, sesame oil and black pepper.

Place lamb in bag, seal, and turn to coat.

Refrigerate for 8 hours, or overnight.

Preheat grill for medium-high heat.

Oil the grill grate.

Place lamb on the grill, and discard marinade. Cook about 6 minutes on each side, or to desired doneness.

This can also be made in foil packets in place of a foil pan using non-stick foil

Servings 4

INGREDIENTS:

1-1/2 pounds baby potatoes

3 to 4 tablespoons prepared pesto (homemade or store-bought)

salt and fresh ground black pepper

1-1/2 cups finely dices or coarsely grated mozzarella cheese (or use as much as you like)

INSTRUCTIONS:——————————————

Prepare grill to medium heat.

Cut the baby potatoes into quarters or halves.

In a bowl using clean hands mix the potatoes with pesto, then season with salt and pepper.

Transfer to a greased heavy disposable foil pan, then cover with foil.

Poke a few holes in the top foil to allow steam to escape.

Cook on grill with lid closed for about 20 minutes.

Remove the foil then sprinkle with mozzarella cheese; return to closed grill for another 5-6 minutes to allow the cheese to melt and brown slightly.

Serve immediately.

Taken from my “Favorites” folder!

Yield 4 large ribeye steaks

INGREDIENTS:

1 cup (regular flavor) Sweet Baby Ray’s BBQ sauce

1 teaspoon garlic powder (or use 3 large finely minced garlic cloves)

6 tablespoons olive oil

6 tablespoons Worchestershire sauce

1/4 cup HP steak sauce

2-1/2 tablespoons red wine vinegar

2 tablespoons lite soy sauce

2 teaspoons Montreal steak spice

1 teaspoon Louisiana hot sauce (can use more)

4 large beef ribeye steaks

INSTRUCTIONS:—————————————————

In a large bowl whisk all ingredients togethe (except the steaks) until well combined; transfer to a large resealable plastic bag.

Add in steaks; seal bag and toss to coat.

Refrigerate 8 hours or up to 24 hours.

Remove steaks from the marinade (discard marinade).

Allow steaks to sit out at room temperature for 2 hours before grilling.

Grill steaks to desired doneness.

A great addition is chopped cucumber, all amounts may be adjusted to taste, serve at room temperature

Servings 2-4

INGREDIENTS:

1 eggplant, cut crosswise into 1/2-inch-thick slices(about 1 pound)

3/4 cup cherry tomatoes, halved

1/3  cup crumbled feta cheese

2 teaspoons capers

2  tablespoons  chopped fresh basil

2 tablespoons olive oil

1 tablespoon  red wine vinegar

1 tablespoon balsamic vinegar

1/4  teaspoon dried oregano

1  garlic clove, minced

salt and fresh ground black pepper, to taste

You should get about 5 or 6 skewers,  do not marinade longer than 6 hours or the lemon juice or vinegar will start to “cook” the chicken, since this is a full-flavor marinade a short marinating time is good enough… if you like a little heat then add in some cayenne pepper to the marinade, I most always do!

Serve with my Tzatziki recipe posted HERE

INGREDIENTS:

1 cup olive oil (can use 1/2 cup each olive oil and vegetable or Canola oil)

1/4 cup fresh lemon juice or red wine vinegar

2 tablespoons water

1 teaspoon salt

6 large garlic cloves, chopped

1 tablespoon dried oregano (rubbed between fingers to release the flavor)

1-2 teaspoons Dijon mustard

1 teaspoon fresh ground black pepper or lemon pepper

2 teaspoons honey (do not substitute sugar for the honey)

6 large boneless chicken breast, cut into about 1 or 1-1/2-inch cubes

2 medium zucchini, quartered lengthwise, then cut into 3/4 or 1-inch pieces

fresh ground black pepper, to taste