Recipes for You!

 All right, next up is something easy and will be a great appeal to kids, the Chicken Skewer..well I would rather call it Chicken on a stick, anyway, here are the things you need! Ingredients: Boneless,Skinless Chicken Breast Meat, in halves Salt and Pepper Bamboo Skewers, soaked in water for 30minutes 3tablespoon Vegetable oil 2tablespoon Barbeque Sauce Bread Crumbs, make enough for yourself Steps: Cut each chicken breast meat into 1/2inches wide, sprinkle some salt and pepper on it. Fold the chicken slightly and carefully weave them onto the skewer Set up a barbeque pit with charcoal fire or if you are using gas grill, set it to medium-high and close the lid for about 10-15 minutes. In the mean time we will be preparing the sauce. In a mixing bowl, pour in the Vegetable oil and the Barbeque sauce. On a piece of waxed paper or a plate, have the bread crumbs on them. Brush the sauce over the chicken strips and roll them on the bread crumbs. Grill the chicken until they are no longer pink inside, for about 2-4 minutes Serve hot, with your favorite dressings. Feel free to play around with the recipe, do share!

Grilled Salmon Ingredients: 1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil Steps: Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Orange-Scented Grilled Lobster Tails Ingredients: 1/4 cup butter 2 teaspoons lemon juice 1 tablespoon grated orange zest 1/8 teaspoon ground ginger 1/8 teaspoon chili powder 1/8 teaspoon aromatic bitters 4 (6 ounce) lobster tails Steps: Preheat an outdoor grill for medium heat, and lightly oil grate. Melt the butter in a saucepan over medium heat, and stir in the lemon juice, orange zest, ginger, chili powder, and bitters. Simmer gently for 2 minutes, then set aside. Cut away the membrane on the underside of the lobster tails, and insert a metal skewer into each one. This will prevent them from curling up as they cook. Cook the lobster tails shell-side up on the preheated grill for 10 minutes, then turn the tails over, and spoon the butter sauce over the meat. Continue cooking until the meat is no longer translucent in the middle, about 10 minutes more.
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