I find that chicken breasts do not need much in the way of marinating. Since chicken is already tender you only need to marinate for a short period of time to add flavour rather than to tenderize. I rub boneless chicken breasts with minced garlic, dijon mustard, salt, pepper and fresh squeezed lemon, and some olive oil. Let sit for 30 minutes to 1 hour. Note that lemon juice will cook the meat changing the texture if allowed to marinate for too long. Another rub that I use with a Greek influence is to rub the breasts with garlic, oregano, olive oil and lemon juice, salt and pepper, let sit again for just 30 minutes or so and then grill. Ann.

Mustangs, that's the one I bought! Fortunately, I had a gift card (for anyone who doesn't know, you can purchase Williams Sonoma gift cards with AMEX points) that covered most of it. I love it, and I've only just started using it. The grill plates pop right out to clean, and food slides right off them. I believe you can even put them in the dishwasher, although I prefer to wash them by hand. The grill also opens up completely flat. The other night I cooked cod filets in foil on the Breville, although I didn't get the timing right and overcooked it. It's going to take some time for me to figure things out. We have a gas grill, but I find this so much easier during the week, with my crazy schedule.

That stuffed tenderloin looks wonderful Ann! And so does your chicken, Dixie. I'll have one each of Terri's funnel cakes and Marigene's muffins with my coffee please. Thanks Lou for your sauce recipe! I'll let you know how we like it if I can find those ingredients. Yes Ann, I haven't made chicken wings before because they have just started appearing in one of our supermarkets. They're still more or less unknown here. For years chickens were sold only whole or in halves and not in trays of individual parts. It's only recently that we could even find trays of thighs or drumsticks. But this is the first time I've seen wings for sale. Not much cooking going on here as we've finished up some leftovers and had bacon & eggs with fried tomatoes another day. Saturday we were out at the Austrian restaurant and had: Wolf....chose Suelze, a cold sliced jellied pork. I felt like some salad so took chicken breasts on salad with a side of chips. Afterward we made a drive with the car for a recycle drop and then to a supermarket for some small shopping. We had coffee at home. It's been raining a bit again at night.....we sure need it, and the garden is looking happy, as are the birds and the bees. Included some macros from the garden taken over the past couple of days: Rain on rosebud, jade plant bud, bee on osteospermum and brunsfelsia bud. Have a good weekend! SharonCb

Alexa, - - -Foodona : Don't mind me. Think I remember now. I don't know why I keep associating Alexa with " Greek " Sue: I shoot anything I can't pronounce. I'll have to take a look at your Greek recipes. I assume you have had Souvlaki. Does my Recipe sound close to your Families ??? Here is a Greek story for you. My BIL had a Coffee Shop ( Kafeneons ) in Upper Darby, Pa. It was like the meeting place for men. There were always 30 guys, playing Cards or Backgammon. I did some remodeling work there and we had Greek Coffee a few times a day. Watched the bartender make it in a small Coffee Pot, with a long handle. He put the coffee right into the pot and heated it. It was good but strong, so I used a little extra sugar. The next week I started remodeling my BIL's Kitchen. It was time for a cup of Coffee. and my DS was out. I saw a bag of Greek Coffee in the Cabinet asked my helper " Bill do you want a cup of the Greek Coffee " He said " yes, it was pretty good at the Coffee Shop " So I boiled some water and put a spoon of Coffee in it, like the Bartender did and handed it to Bill. He took a big swig and spit it all out. I asked him " what the H3ll is wrong with you " It was ground Perk Coffee , not the Powder Type they used in the Coffee Shop. My DS couldn't stop laughing. Tell that one to your Relatives. LOU