**** This Weeks Winners ****

# 1 - Marinated Chicken

I got the following recipe from Celebrity Dish Magazine, July issue. I used chicken thighs instead of breasts or legs and they were so delicious and very easy to make. I did not grill them after cooking them in the oven, just finished them in the oven and that was enough. I served the chicken with some brown rice and a veggie. Very good meal. If you want to lower the fat content, take the skin off the chicken when about to eat.

Lemon & Lime Marinated Chicken
Recipe By : Celebrity Dish Magazine, 7/2000, p. 21
Servings: 8

6 lb chicken legs & breasts -- on the bone
1 cup dry white wine
1/2 cup lemon juice
1/2 cup lime juice
1/3 cup olive oil
1 1/2 tsp dried oregano
2 cloves garlic -- minced
2 tsp coarse salt
1/2 tsp freshly ground black pepper

Trim any excess fat from chicken pieces. In a large bowl, combine remaining ingredients. Add chicken and marinate, turning occasionally, 1-2 hours at room temperature or 3 to 4 hours in the refrigerator.

Preheat oven to 475°F. Remove chicken from marinade and arrange skin side down in a shallow baking dish or on a baking sheet in a single layer. If chicken is crowdedk, use 2 pans. Pour 1/4 cup marinade over chicken in dish.

Roast chicken 15 minutes. Turn over and roast 10-20 minutes, until skin is lightly colored and meat is almost cooked through. If you wish to complete chicken in oven, roast without turning 5-10 minutes longer, until there is no trace of pink near bone. To finish on grill, set over hot fire and grill, covered, turning once, until skin is browned and chicken is cooked through. Serve hot, at room temperature or lightly chilled.

Per serving: 400 calories, 21g fat.

Serving Ideas : brown rice, veggies

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# 2 - Pasta

Always trying to get more cruciferous veggies into DH (broccoli, cauliflower, Brussels sprouts) so this recipe was just the right one. I got this from a book sent to me by a cookbook swapper on my cookbook list. A book called The Island Cookbook by Barbara Sherman Stetson. Very simple dish. Very quick.

Cavatelli with Broccoli
Recipe By : The Island Cookbook by Barbara Sherman Stetson
Servings: 4

1 lb frozen or fresh cavatelli -- stuffed
1/2 cup olive oil
2 tbsp butter
1 clove garlic (to 2)
1 10.5 oz pkg frozen broccoli -- thawed & chopped
salt and pepper
Parmesan cheese -- grated
Risa's additions:
pine nuts -- toasted
extra-virgin olive oil -- for drizzling

Cook cavatelli in 5-6 qt of salted boiling water. In a saucepan, heat olive oil and butter, add garlic and saute just until brown (do not burn). Discard garlic.*

Cook broccoli according to package directions or until barely tender (I microwaved it for 3 minutes and then drained and rinsed it)** When pasta is done, drain and empty into large bowl that has been heated by putting very hot water in it and letting it stand for a few minutes. (Don't forget to pour the water out.) Toss pasta with olive oil, cooked broccoli, salt and pepper to taste. Sprinkle generously with freshly grated Parmesan cheese. Serve immediately. Serves 4-6.

Serving Ideas : garlic knots

NOTES : Risa's notes:
* I did not discard the garlic. I never do. I love the flavor of it and the bite.
** The microwave directions on my package said to cook on HI for 4 minutes and then stir and repeat. My microwave is 1450 watts so I use it for less time than recipes call for. Use what your package says for your wattage.

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# 3 - GF Grill Night

I adapted two recipes that I saw in a book and made one of them on the GF Grill and the other in the oven. I started the side dish earlier and put the potatoes in the oven and then 10 minutes before it was done I started up the GF Grill. Came out delicious.

Grilled Salmon Nicoise (GF Grill)
Recipe By : RisaG
Servings: 2

1 (1 lb) salmon fillet -- cut in 2 equal pc
1/4 cup sour cream
1/4 cup dijon mustard
1 tbsp dill -- chopped fresh
1/2 tsp freshly ground black pepper
1 cup cherry tomatoes -- halved

Using a pair of tweezers, go over cut surface of Salmon and remove any small bones (sterilize tweezers first by holding over an open flame for a few seconds.)

In a small bowl, combine sour cream, mustard, dill and pepper.

Preheat GF Grill. When hot, oil the grate so the salmon won't stick. Spread mustard mixture over cut surface of salmon. Place the salmon on grill and cover the grill. Cook for 5 minutes. Unplug.

Using a large spatula, transfer the salmon to a platter. Spoon side dish around the salmon. Sprinkle with the cherry tomatoes. Sprinkle drops of sauce around fish.

Serving Ideas : potatoes, corn on the cob

Baked New Potatoes with Garlic Mustard Crust
Recipe By : RisaG
Servings 4

1 lb small new potatoes -- scrubbed
1/4 cup dijon mustard
1/8 cup olive oil
2 tsp fresh rosemary leaves -- or 1 ts dried
1/2 tsp dried mustard
2 cloves garlic -- crushed
1/4 tsp salt
1/8 cup freshly ground black pepper

1) Halve the bigger of the potatoes or quarter them. In a large pot of salted water, simmer the potatoes until just tender, about 20 minutes. Drain and rinse under cold water.

In a large bowl, whisk together mustard, oil, rosemary, dry mustard, garlic, salt and pepper. Add potatoes and toss well to coat. Cover and let stand at room temperature for 15 minutes.

Preheat oven to 350°F. When hot, place potatoes in a 13x9" pan. Bake for 10 minutes. Turn occasionally until tender and crusty on all sides.

Transfer potatoes to a large bowl, with a large spatula.

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# 4 - Margarita Chicken

Margarita because there is tequila in the marinade and grilled because I put it on the GF Grill, altho' I am sure it could be done outdoors on the grill. With the rain we've been getting, there is no going out. I served it with some squash and some rice. Great meal. Plus we had a special dessert - Blackberry Cobbler.

Grilled Margarita Chicken
Recipe By : RisaG
Servings: 2

1 tbsp orange juice
1 tbsp lime juice
1/8 cup tequila
1/8 cup canola oil
2 cloves garlic -- minced
1 hot pepper -- seeded & minced
1/2 tsp kosher salt
1/4 cup cilantro -- chopped
4 skinned & boned chicken breast -- poked with holes

Combine the orange juice, lime juice, tequila, oil, garlic, hot peppers, salt and cilantro in a small bowl or a ziploc bag. Make slits in the chicken, add it to the marinade and cover or seal. Chill for 1 hour.

Remove chicken from marinade, discard marinade.

Preheat GF Grill. When hot, place chicken on and grill, covered for 5 minutes. Remove from grill.

To serve: Slice chicken on the bias and fan out on plate. Side dishes: white rice and a vegetable.

Serving Ideas : rice, vegetables * Exported from MasterCook *

Jerilyn's Northwest Blackberry Cobbler
Recipe By : Farmhouse Cookbook by Susan Herrmann Loomis
Servings: 8

For the Filling:
6 cups blackberries -- rinsed
1 1/4 cups sugar
1/4 cup all-purpose flour
For the Batter:
2 cups all-purpose flour
1 cup sugar -- + 1 tbsp
1 tbsp baking powder
1 tsp salt
1 cup milk
8 tbsp unsalted butter -- melted
1/4 tsp ground nutmeg
1 cup heavy whipping cream

Preheat oven to 350°F.

Make filling: Mix the berries, sugar and flour together in a large bowl, and pour into a 15" nonreactive oval baking dish.

Make batter: Combine flour, 1 cup sugar, baking powder, and salt in food processor. Process to combine. Then add milk and melted butter and beat until smooth.

Spoon the batter over the berries, making sure you spread it to the edges of the dish (to prevent any excess juice from boiling over). Sprinkle the remaining 1 tbsp sugar and nutmeg over the batter.

Bake the cobbler in the center of the oven until the crust is brown and crisp on the outside and cooked all the way through, and the berries are bubbling up through it, about 1 hour.

Remove the cobbler from the oven and let it cool for 10 minutes before serving. Serve the cream alongside.

Makes 8-10 servings

RisaG