PLACES, PEOPLE, EVENTS, GOOD FOOD AND MY LIFE

I got this yogurt-marinated chicken recipe from the cook book that my sister-in-law gave me. This tender marinated chicken gets its zing from the chili powder and cumin. For variety, add a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chilies. Here's the recipe:
Ingredients:
1/2 cup fat-free yogurt
2 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon chili powder
1 tablespoon minced fresh gingerroot
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 bone-in chicken breast halves (6 ounces each)
Directions:
1. In a large resealable plastic bag, combine the yogurt, garlic, lemon juice, oil, sugar and seasonings; add the chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
2. Coat grill rack with nonstick cooking spray before starting the grill. Prepare the grill for indirect hear. Drain and discard marinade.
3.Grill chicken, covered, bone side down over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until juices run clear.

My husband loves grilling just about any kinds of meat. Today, I will share with you the recipe of Marinated Pork Kabobs. I got this pork kabobs recipe from the cook book that my sister-in-law gave me. This recipe was originally for lamb, but I adapted it to pork and adjusted the spices. If you taste these flavorful kabobs, you might become a fan of this recipe and you may request it again and again. Here's the recipe:
Ingredients:
2 cups plain yogurt
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 pounds pork tenderloin, cut into 1-1/2 inch cubes
8 small white onions, halved
8 cherry tomatoes
1 medium sweet red pepper, cut into 1-1/2 inch pieces
1 medium green pepper;cut into 1-1/2 inch pieces
Directions:
1. In a large resealable plastic bag, combine the yogurt, lemon juice, garlic, cumin and coriander; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
2. Drain and discard marinade. Alternately thread the pork, onions, tomatoes and peppers on eight metal or soaked bamboo skewers. Grill, covered, over medium heat for about 15-20 minutes or until meat juices run clear.

As you can see in my several posts here, my husband loves grilling hehe. He grills any kinds of meat perfectly and that is why I want to share with you several grilled meat recipes. So here's the recipe for garlic chicken kabobs that I get from the cook book that my sister-in-law gave me:
Ingredients:
8 garlic cloves, minced
1/2 teaspoon salt
1/4 cup minced fresh cilantro
1 teaspoon ground coriander
1/2 cup reduced-fat plain yogurt
2 tablespoons lemon juice
1 1/2 teaspoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1 inch cubes

Garlic dipping sauce:
4 garlic cloves
1/4 teaspoon salt
2 tablespoons olive oil
1 cup (8 ounces)reduced-fat plain yogurt
Directions:
1. Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and Coriander; crush together. Add the yogurt, lemon juice and oil; mix well.
2. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours.
3. For dipping sauce, place garlic and salt in a small bowl; crush with the b ack of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving.
4. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers.
5. Grill kabobs, covered over medium heat for 3-4 minutes on each side or until juices run clear, turning once. Serve with dipping sauce.
Yield:8 servings.
Note: To broil, place kabobs on a broiler pan. Broil 4 in. from the heat for 3-4 minutes on each side or until juices run clear, turning once.

Tilapia is high in protein and is an excellent source of Phosphorus, Niacin, Selenium, Vitamin B12 and Potassium. Today, I will share with you a nutritious grilled tilapia recipe that you may enjoy:

(Source:grouprecipes.com)
Ingredients:
4 Tilapia Fillets
1/4 Cup - Olive Oil
1/2 Lemon - Juiced
1 Tablespoon - Oregano
1/2 Teaspoon - Black Pepper
1/4 Cup - Red Wine
1/2 Cup - Parsley, Finely Chopped
2 Cloves Garlic - Minced
2 Dashes Tabasco Directions
Directions:
Combine all ingredients, except fillets, in a large lidded container (I use a medium size Tupperware bowl) and shake well. Place fillets in marinade and give it another good shake to coat the fillets. Marinate fish in the marinade for 30 minutes. Remove fillets from marinade. Place fillets on hot grill elevated above coals. Cook 2-3 minutes per side. Makes 4 servings. SHORT CUT: Use your favorite Italian dressing or barbecue sauce in place of the marinade

I love Asian food, and this recipe that I will share with you is a soy sauce-marinated tenderloin. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.
Ingredients:
1/4 cup reduced-sodium soy sauce
2 tablespoons dry red wine or chicken broth
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon ground cinnamon
2 pork tenderloins (3/4 pound each)

For hot mustard:
1/4 cup Dijon mustard
1 tablespoon honey
1 teaspoon prepared horseradish
2 tablespoons sesame seeds, toasted
Directions:
1. In a large resealable plastic bag, combine the soy sauce, wine or broth, sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.
3. In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.
Yield: 6 servings.

I can say that my husband is really good in preparing and grilling just about any types of meat. He is getting used to it since he has grilled a lot since spring time until now. Anyway, I want to share with you the recipe of Honey Citrus Chops. I got the recipe from the cook book that my sister-in-law gave me.

Ingredients:
2/3 cup lemon-lime soda
1/2 cup soy sauce
1/4 cup honey
6 boneless pork loin chops(3/4 inch thick and 6 ounces each)
Directions:
1. In a large resealable plastic bag, combine the soda, soy sauce and honey; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
2. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill, covered, over medium heat for 4-5 minutes or until juices run clear, turning several times.