If you're sitting there this Sunday wondering, "What the heck am I going to make for dinner?  I forgot to take something out."  We'll this might be right up your alley.  

Take a few of those frozen chicken breasts you've prepared before hand, and toss them in a bag with the following marinade.

1/2 cup thawed orange juice concentrate
1/4 cup honey
1/4 cup soy sauce
1 teaspoon Chinese five-spice powder
1/2 teaspoon garlic powder
4 boneless skinless chicken breast halves 


In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
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Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

This is well worth the effort in making this simply, delicious main event.  

Sirloin steaks are making a huge debut in supermarkets with prices as low as $4.99 a pound.  And, let me tell you, when you thinly slice this beauty it goes a long way!

Give this one a try and check out that delightful island flavor it brings to your table.  

1 large red onion, sliced
1 cup minced fresh cilantro
1/4 cup white wine vinegar
1/4 cup Key lime juice, or lemon juice
3 tablespoons extra virgin olive oil, divided
6 Key limes, halved or limes
1 beef flank steak (1 pound)
1 teaspoon kosher salt
1/8 teaspoon pepper


In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.

Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped.
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Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

There is nothing tastier than combining lemon juice and honey to make a delicious marinade that will give a bit of fresh flare to your dinner meal.  These are quick and easy to make.

All you have to do is drag out that grill that is sitting under the awning near the side of the house and get onto some nutritious cooking when you do.  

• 1/4 cup lemon juice
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 4 boneless pork loin chops (6 ounces each and 1-1/4 to 1-1/2 inches thick)

In a large resealable plastic bag, combine the lemon juice, honey, soy sauce and garlic; add the pork chops. Seal bag and turn to coat; refrigerate for 4-8 hours. Drain and discard marinade.
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Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Before those fall winds beckon more comfort foods, why not get out there and do a bit of grilling?  Nothing is more satisfying than some lean protein coupled with a delicious marinade.  Here's one to get you started.  

Make extra to put in the refrigerator and have salads tomorrow night.  

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)


In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken.

Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

​Winn Dixie had chuck steaks on sale for $2.98 a pound! Grab this recipe this week and grill the most tasty, satisfying steak.  

Some people say, "There is nothing tastier than a chuck steak." This is due to the intense marbles of fat in each piece.  Fat adds tons of flavor.

4 garlic cloves, minced
1/4 cup olive oil
1/2 cup red wine or balsamic vinegar
2/3 cup ketchup or BBQ sauce
2 tablespoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons dried basil
1 boneless beef chuck steak (1-1/2 inches thick and about 3 pounds)

Combine the vinegar, ketchup, Worcestershire sauce, sugar, basil, and garlic.

Pour 1 cup marinade into a large resealable plastic bag; add the meat. Seal bag and turn to coat; refrigerate for at least 6 hours or overnight.

Cover and refrigerate remaining marinade.

Drain and discard marinade that housed steak. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 

​Brush with remaining marinade.

I decided to add a bit of flare to my afternoon Memorial Day barbecue.  I was moseying through Publix when I noticed a $1.99 sale on baby back ribs.  One rack only set me back $6.05, and I threw caution to the wind and quickly dumped them into my cart.  A recipe must be found to highlight these beauties on the table.

After a bet of a search I came upon the following recipe and noted that this typed product will produce the finest ribs had at any fine rib shack.

​First of all don’t just grab a pack of ribs at the store and run. Different types of ribs have different flavor and texture and, thus, cooking techniques. Here are the three most common types of ribs:

Baby back ribs are the most common and easiest to find. They are smaller, meatier and leaner than other types. 

Spareribs are larger with flat bones. They have more connective tissues, so after a long cooking time, they’ll get very tender.

St. Louis-style ribs are spareribs with the rib tips removed. They have a more uniform, rectangular shape than the other types. They’re trickier to cook, so you might want to start experimenting with baby backs or spareribs first.

​For the marinade:
3/4 cup chicken broth
3/4 cup soy sauce
1 cup sugar, divided
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced

For the meat:
1 rack baby-rack ribs (about 2-3 pounds)

For the spice rub:
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper

For serving:
Barbecue sauce, optional

For this recipe, combine the broth, soy sauce, ½ cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Place the ribs in a shallow baking pan. Pour two-thirds of the marinade over the meat. Turn to coat both sides, then refrigerate overnight. Turn the meat occasionally, to ensure that the meat is marinading evenly. (No need to get out of bed to do this. Just turn at night just before bedtime and turn again in the morning.)

Don’t toss that remaining marinade. Cover and refrigerate it. You’ll use it while you’re grilling.

​Time to make the spice rub. Like making the marinade, it’s simple to prep, just tossing some ingredients together in a bowl. Here, use the remaining ½ cup sugar, plus salt and seasonings.

Take the ribs out of the fridge. Drain and discard the marinade from the 13×9. Pat the ribs dry (this helps the spice rub stick). Rub the spice mixture over all sides of the ribs, patting with your fingertips to encourage it to adhere.

Ribs should be cooked low and slow on the grill. For most of the cooking, the ribs stay over indirect heat. Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side.

After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender. Occasionally, turn and baste with the reserved marinade (or barbecue sauce, if you prefer).

Start testing for doneness once the meat begins to pull away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork. The tines should glide through easily. You also can twist a rib bone a little bit; you should feel it give easily but not fall apart from the meat. (If the meat falls off the bone, your ribs are overcooked. Remove from heat right away and make sure to have sauce at the table.