Plan ahead the burgers must chill for at least 8 hours before cooking

Servings 6

INGREDIENTS:

3 green onions, chopped

1-1/2 tablespoons brown sugar

1-1/2 tablespoons minced fresh ginger

3 tablespoons low-sodium soy sauce

1 tablespoon dark sesame oil

4 large garlic cloves, minced

1 teaspoon each salt and fresh ground black pepper

2 teaspoons crushed chili flakes, or adjust to heat level (can use hot chili sauce)

1-1/2 pounds ground beef

6 hamburger buns, sliced then toasted

INSTRUCTIONS:—————————————

Servings 4-6

Ingredients:

1 cup plus 2 tablespoon soy sauce

1  cup plus 2 tablespoons orange marmalade

3/4 cup pineapple juice

6 tablespoons honey

4 garlic cloves, minced (or 1-1/2 teaspoons garlic powder)

2-1/2 tablespoons minced fresh ginger

1-1/2 tablespoon fresh lemon juice

1 teaspoon dried rosemary (rubbed between fingers to release the flavors)

1/2 teaspoon fresh ground pepper

4 pounds pork back ribs

INSTRUCTIONS:———————————————–

Cooking times stated is for a 3-pound or a little more whole chicken cooked on an outdoor gas grill set to medium heat

Adjust cooking time for a larger chicken, no matter what size the chicken is a meat thermometer inserted in the breast should read 180 degrees, temperature not time is your guarantee to perfectly cooked chicken!

Servings 3-4

INGREDIENTS:

1 (3 pound) whole chicken

1 prepared recipe for Kitten’s Chicken Brine

oil, as needed

seasoned salt (as desired but use sparingly or omit completely, the brine is salty enough)

fresh ground black pepper (use amount desired)

garlic powder (use amount desired)

1 can beer

INSTRUCTIONS:————————————–

Place the prepared brine in a large bowl.

Add in the whole chicken turn to coat in the brine finish turning with breast side facing down.

Refrigerate 8-24 hours turning the chicken breast side up halfway through brining time.

When ready to grill rinse chicken thoroughly in cold water.

Lightly brush the chicken with oil then season with spices.

On a 2 burner barbecue, light one burner and set it to medium heat.

Open the can of beer and pour out about 1/4 cup.

Make three more holes in the top of the can.

Remove the chicken from the brine then rinse in cold water.

Slide the chicken with the legs pointing down onto the can (the ends of the drumsticks should touch the bottom of the can and the chicken should stay upright on the can).

Put the chicken and can over the unlit burner and use the legs to help keep the chicken upright.

Close the barbecue lid.

Grill for 45 minutes then turn the chicken 180 degrees to ensure even heating.

Close the lid and continue cooking for another 45 minutes or until a meat thermometer inserted in the breast reads 180F (83C).

Remove the chicken and the can from the barbecue and put them on a plate so that the can remains upright then tent loosely with foil and let stand for 15 minutes.

Gently lift the chicken off he can and put the chicken on a cutting board (I use a heat proof oven mit for this)

NOTE; the can and liquid will be very hot so take care not to burn yourself.

Throw out the can and liquid.

Cut the chicken into portions and serve.

Posted on www.recipezazz.com

Servings 8-10

INGREDIENTS:

spicy chorizo sausage, sliced (use as much as you like)

oil, as needed

1 large onion, chopped

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

1/3 cup packed dark brown sugar

3 tablespoons Dijon mustard

2 tablespoons finely chopped chipotle chile, canned in adobo sauce

5 (16-ounce) cans navy beans, rinsed and drained

1 (18-ounce) jar barbecue sauce

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–

Serve this salad right away or chill until ready to serve

Can add in some fresh or dried herbs of choice

This also will work well using a Greek-style vinaigrette, omitting the jalapeno and using feta in place of the Monterey Jack cheese

Servings 4-6

INGREDIENTS:

1 cup uncooked  pearl barley

1 (15-ounce) can black beans, rinsed and drained

1 pint grape or cherry tomatoes, halved

1/2  green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

2 green onions, chopped

Monterey Jack cheese, cut into very small cubes (about 1/4-inch, use as much as you like)

juice of 1 extra-large lemon (if you like a stronger lemon flavor then use 2 lemons)

1/4 cup olive oil (can use more)

1 teaspoon seasoned salt

1/8 teaspoon cayenne pepper (optional)

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————–

Yield about 3 cups

INGREDIENTS:

4 ripe avocados, peeled and seeded

1 (8-ounce) package cream cheese, very soft (can use light cream cheese)

1/2 cup spicy picante sauce

2 tablespoons fresh lemon juice

1 teaspoon garlic powder (or 2 garlic cloves, minced)

1 teaspoon seasoned salt, or to taste

1/2 teaspoon cayenne pepper (or adjust to taste

Taken from my “Favorites” folder!

This is best served as soon as it is made, fresh chopped cilantro may be added if desired

Servings 8-10

INGREDIENTS:

1 pound uncooked radiatore pasta (short coiled pasta)

2 tablespoons oil (optional)

3 garlic cloves, minced

1-1/2 pounds ground turkey

1 teaspoon crushed chili flakes, or to taste

3 garlic cloves, minced

2/3 cup water

1 (1.25-ounce) package  taco seasoning (such as Old El Paso)

2 cups  shredded Mexican blend cheese OR cheddar cheese

2 tomatoes, chopped

1 cup chopped bell pepper

2 green onions, chopped

canned sliced back olives (use as much as you like)

1 (15.5-ounce) can black beans, rinsed and drained

2 tablespoons fresh lime juice

1/2 teaspoon seasoned salt

1 teaspoo ground cumin

2 cups sour cream

coarsely crushed taco chips, optional

INSTRUCTIONS:————————————————