Saturday, November 5, 2011

I'm Chillin' While I'm Grillin'

Marinate your boneless, skinless, chicken breasts during the day
in one cup of olive oil, 1/4 C. balsamic vinegar, and 1/4 cup sugar.
Sprinkle with oregano and garlic.

Place your chicken on a low temperature grill.

Open a 16 oz. can of Bush's grilling baked beans.
Please put them on the grill in the can with the lid off.

Open a 16 oz. can of artichokes and leave the water in.
Please put them on the grill in the can with the lid off.
Drain, only when cooked, before serving.

Corny Cornbread.
If your grill has an upper rack, it's best to cook the corn
bread there. Spray PAM really well on a cast iron skillet
or use two 9 in cake pans stacked on top of each other (to
make the pan thicker.)
1 3/4 C. cornmeal
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 TB sugar (optional)

Mix and then add:

2 eggs
2 C. buttermilk
1 can of corn, drained (optional)

Mix but only until everthing is combined (don't overmix)

Bake on low grill with the grill cover closed for about
20 minutes. Watch it carefully.

Get Read for Cheryl's New Cookbook that can be preordered now.

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