Test Kitchen Notes; for spicy teriyaki burgers mix in 1-2 tablespoons or more of crushed chili flakes or can use Tabasco sauce, can use all ground beef if desired, plan ahead the ground beef/pork mixture need to chill for 8-24 hours before shaping into burgers

Yield 6 burgers

INGREDIENTS:

1-1/2 pounds ground beef

1/2 pound ground pork

1/3 cup teriyaki sauce

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

6 large garlic cloves, minced (no less that 6 cloves!)

2 teaspoon seasoned salt

1/3 cup shredded cheddar cheese, optional

1-1/2 teaspoons freshly ground black pepper

1/3 cup dry breadcrumbs (more if needed)

1/3 cup ice water (water that has been left in ice for minimum of 5 minutes)

6 toasted buttered hamburger buns

6 slices mozzarella cheese

Test Kitchen Notes; instead of the heavy-duty foil this also may be made in a disposable foil pan covered with a piece of foil on top

Servings 4

INGREDIENTS:

5 medium russet potatoes, peeled and thinly sliced

1 medium onion, sliced

6 tablespoons butter

1/3 to 1/2 cup shredded cheddar cheese

2 tablespoons minced fresh parsley

1 tablespoon Worcestershire sauce

1 teaspoon seasoned salt

1/2 teaspoon cayenne pepper, or adjust to heat level

1/3 cup chicken broth (do not omit)

1 large piece heavy-duty foil (20 x 20-inches and greased on one side)

INSTRUCTIONS:

Place the potatoes and onion slices on greased side of one large piece of heavy-duty foil; dot with butter.

In a bowl combine the cheddar cheese with minced fresh parsley, Worcestershire sauce, seasoned salt and cayenne; sprinkle over potatoes.

Fold foil up around potatoes (do not seal yet) and add broth.

Sprinkle top with black pepper.

Seal the edges of foil tightly.

Grill covered over medium heat for 35-40 minutes or until potatoes are tender.

Taken from my “Favorites” folder!.. you will need heavy-duty foil for this

Servings 4

INGREDIENTS:

4 boneless chicken breasts

3 tablespoons olive oil

2 large garlic cloves, finely minced (make certain garlic is very finely minced)

1-2 teaspoon dried oregano (rubbed between fingers to crush and release flavors)

seasoned salt and fresh ground black pepper (can use white salt, I use seasoned salt)

4-8 thin slices fresh lemon

4 small red potatoes, finely diced (use one potato per packet)

1/2 cup crumbled feta cheese divided (can use more if desired)

Taken from my “Favorites” folder!

One of my all-time favorite grilled recipes!…I usually double the sauce amounts and use a few more pieces of chicken, I also like to use  bone-in skin-on chicken thighs in place of breasts with increasing the grilling time slightly, if you are doubling the sauce keep the onion, garlic and liquid smoke amounts  the same, this is not a sweet sauce if you want sweeter flavor increase the brown sugar amount, you can make the sauce well in advance I usually make it up in the morning and allow to cool

Servings

INGREDIENTS:

1/4 cup oil

1 medium onion, finely chopped

3 garlic cloves, minced

1/2 cup plus 2 tablespoons ketchup

1/4 cup plus 2 tablespoons honey

1/4 cup  plus 2 tablespoons brown sugar

1/4 cup apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon prepared yellow mustard

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper, or adjust to heat level

1 teaspoon liquid smoke seasoning (can omit but good to add)

4 boneless chicken breasts

INSTRUCTIONS:———————————–

Heat oil in a large skillet or a medium saucepan over medium heat.

Add in onion and saute for about 3 minutes.

Add in garlic and saute for 1-2 minutes.

Stir in ketchup, honey, brown sugar, cider vinegar, Worcestershire sauce, mustard, seasoned salt, black pepper, cayenne and liquid smoke; bring to a simmer over medium heat, then reduce to low and simmer uncovered for about 20 minutes; remove from heat and allow to cool.

Dip the chicken into the sauce and turn to coat.

Remove the coated chicken from the sauce leaving the sauce in the skillet simmering on low heat partially covered.

Transfer the chicken to the grill and cook for about 10-15 minutes, turning once during cooking.

Transfer the chicken back to the skillet and simmer in sauce over medium heat for 6 minutes on each side.

Servings 4

INGREDIENTS:

8 boneless skinless chicken breasts

1/2 cup lime juice

1/2 cup olive oil

2 large green onions, chopped

4 to 5 garlic cloves, minced OR 1 teaspoon garlic powder

1-1/2 to 2 tablespoons chopped fresh dill

1/2 teaspoon fresh ground black pepper

1/4 to 1/2 teaspoon cayenne pepper (optional good to add in)

INSTRUCTIONS:———————————

In a bowl whisk together the  lime juice, oil, green onions, garlic,  dill, pepper and cayenne; transfer to a large resealable bag.

Add in chicken; Seal bag and turn to coat.

Refrigerate 4 hours (not more that 4 hours or the acid in the  lime juice will start to “cook” the chicken”

Drain and discard marinade.

Grill chicken uncovered over medium-hot heat for about 7 minutes on each side, or until cooked through.

Use you own favorite BBQ sauce for this but don’t omit the honey it is what tenderizes the ribs, plan ahead the ribs need to marinate for 8-24 hours before cooking, these can also be made on the outdoor grill I find that they cook quicker if made on the grill so keep a close eye on them

Servings 2-4

INGREDIENTS:

2 racks of baby-back pork ribs

1 (8 ounce) bottle barbecue sauce (or for more sauce use one 18-ounce bottle)

1 tablespoon honey

1/8 teaspoon cayenne pepper (optional I like to add it)

2 large piece heavy-duty aluminum foil

This also will work well using pork, use as many mushrooms and cherry tomatoes as you need, plan ahead the lamb or pork needs to marinade for 24 hours

Servings 5-6

INGREDIENTS:

2 pounds leg of lamb, cut into 2-inch cubes (or use 2 pounds boneless pork)

1 cup dry red wine (do not substitute red wine vinegar use only red wine)

1/2 cup olive oil (more to baste the vegetables)

1/4 cup fresh lemon juice

1-1/2 tablespoons honey (no substitutes, the honey works as a tenderizer)

6 garlic cloves, minced (the more the better!)

2 tablespoons dried oregano (rubbed between fingers to release the flavors)

2 teaspoons seasoned salt or white salt

1 teaspoon fresh ground black pepper, can use more

large white button mushrooms

large cherry tomatoes

2 large red onions, cut into 8 pieces

10-12 wooden bamboo skewers (soaked in water for 30 minutes or more before threading, you might use less than 10 skewers)

INSTRUCTIONS:———————————–

In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.

Place the lamb in a large glass bowl.

Pour the wine sauce over the lamb; toss to coat well.

Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.

Before starting to grill make certain to soak the wooden skewers in water for 30 minutes or more before threading.

Lightly oil the grill and preheat.

Remove the lamb from the marinade (discard marinade).

Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire using as many cherry tomatoes and mushrooms as you like).

Brush only the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).

Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).

You will also find this recipe on Recipezazz.com