Summer BBQ Recipes

1. Kathy's chicken marinade


Spring Chicken Recipe:
*2 lemons
*1 green onion (thinly sliced)
*1tbsp lemon pepper seasoning
*1 tsp sugar
*1/2 tsp salt (I left it out)
*4 chicken breasts

Finely grate peel from lemons into a large bowl. (I forgot to do that this time. But it's good) Squeeze lemons (about 1/2 c of juice). Stir in onion, lemon pepper, sugar, and salt. Add chicken, turn to coat. Let stand at room temp for 20 minutes. turning often. Cover and refrigerate for no more than an hour (marinade is very acidic).

Oil grill, heat to med. bbq covered 4-6 minutes per side. (Discard marinade) Continue cooking until springy when pressed (I check to see if pink inside as well)
Enjoy!

2. Carla's cake

 Here's my revised version of Nigella Lawson's Flourless Orange Chocolate Cake.  The only difference between my recipe and hers is she boils then cools the orange prior to pulping it.  I find that's an unnecessary extra step and have never made it that way but always as below.  I think you can click on a link somewhere below  to see her original recipe.  You can figure out the the recipe measurement conversions at http://www.onlineconversion.com/weight_volume_cooking.htm  though I have a scale and bake by weight...as an impatient and not very accurate baker I seem to get better results that way.  Enjoy!

Flourless Chocolate Orange Cake
1 whole medium orange, cut in quarters
1/4 cup orange juice
6 eggs
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
200 g ground almonds (I place whole unpeeled almonds in the food process and blend until fine before starting the recipe)
250 g caster sugar
50 g cocoa
orange peel, for decoration
Directions:

1
Put the whole orange and juice in a food process and blend until smooth

Preheat the oven to 350.  Grease a 9" springform tin.

Add the eggs, baking powder, bicarbonate of soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.

Pour and scrape into the cake tin and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover with foil to prevent the cake burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.

Leave the cake to get cool in the tin, on a cooling rack. When the cake is cold you can take it out of the tin. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.

Read more: http://www.food.com/recipe/nigella-lawson-flourless-chocolate-orange-cake-303266?oc=linkback">http://www.food.com/recipe/nigella-lawson-flourless-chocolate-orange-cake-303266?oc=linkback

3. Joyce's Salad

A)  Make a large tossed salad with a variety of different lettuces (make sure to include some nice crisp pieces of romaine), spinach etc. Add vegetables of your choice -- cucumber, bell peppers, green onion, whatever you like.

Top salad with:

1 large handful cilantro, chopped fine
.5 cup crushed tortilla chips
1 chopped avocado

B)  honey-lime vinaigrette:

Mix together (I find my food processor works great for this):

2 Tbsp honey
1 Tbsp cider vinegar (white wine vinegar would be fine too)
the juice of 1.5 limes
1 clove of crushed garlic (optional)
1 tsp Dijon mustard
.5 tsp cumin
.5 tsp salt
.5 tsp pepper

With food processor running, drizzle in .5 cup sunflower oil (or whatever oil you prefer). Taste and adjust as required. Pour over salad and toss. Enjoy!