Chicken Breasts Grilled With Spicy Orange-Ginger (serves 6 to 8) Citrus on chicken gives a delicate yet full-bodied flavour. This recipe can be served off the grill or at room temperature for your buffet table. You can make it year round and enjoy it in the fall and winter months served with roasted root vegetables, creamy mashed potatoes or rice. Come spring and summer, serve it with different kinds of salsa, couscous, grilled vegetables, or salads. 3 chicken breasts, cut in half and pounded to �-inch thick (you can ask your butcher to do this for you) � cup fresh orange juice 2 Tbsp seasoned rice wine vinegar � cup orange marmalade 1 tsp red pepper flakes 1 Tbsp minced fresh ginger 1 garlic clove, minced 4 Tbsp olive oil Kosher salt 1 Tbsp canola oil Place the chicken in a container large enough to hold the chicken and about 1 cup of liquid. To prepare the marinade, in a glass bowl whisk together the orange juice, vinegar, marmalade, red pepper flakes, ginger, garlic, and olive oil. Pour the marinade over the chicken. Cover the container, and refrigerate for eight hours or, even better, overnight. This will tenderize the chicken. Remove the chicken from the marinade and pat dry. Sprinkle both sides with kosher salt. Heat a grill pan or heavy skillet until hot, or fire up your outdoor grill. Brush the surface of the grill with 1 tablespoon of canola oil. Turn down the heat to medium-high. Place the chicken pieces on the grill, three inches apart. Do not place chicken pieces too close together or they will create steam. Grill chicken pieces for three minutes on each side. Continue to grill for one minute more on each side for a total grilling time of eight minutes. Some of the pieces may grill faster if they are thinner than the others. Keep your eye on the chicken so it doesn't overcook or burn. Remove the chicken from the grill. Place on a cutting board and let rest for five minutes. Slice the chicken into strips or serve whole.

I'll share just because I'm making this for dinner tonight and always forget how good and easy it is: Some chicken - skinned or not Some Hellman's, Miracle Whip, Store Brand salad/sandwich dressing/spread Some bread crumbs, spicy or not, or finely crunched up crackers - saltines, Ritz, Melba breads Some spices that you like 2 leaves of cilantro - optional 1/8 tsp. beer Clean chicken, cut off fat pockets (if you're using quarters, please cut off that "tail" thingie) and pat dry Rub down cleaned chicken with the salad/sandwich dressing and roll in the crumbs. You can either add your spices into the bread crumbs or add after you've rolled the chickie Place chicken on baking sheet and bake, uncovered, at 325/350 for 45 minutes to an hour - you know the routine....."when juices run clear".... The cilantro and beer? Cilantro was for jasdip and the beer?.....doesn't matter if you toss it in the middle of the cookie sheet, then cook......you have a whole beer that you need to do SOMETHING with. Mmmmmmmmm.

Banana Cream Pie (Real Simple magazine) 1 refrigerated piecrust (such as Pillsbury) 2 to 3 ripe bananas, sliced into 1/4-inch rounds 2 cups Vanilla Pudding 1 cup heavy (or whipping) cream, whipped to a soft peak chocolate shavings for garnish Place the piecrust dough in a 9-inch pie plate. Line the pie plate with the dough, then prick the dough several times with a fork. Refrigerate for 10 minutes. Line the dough with foil, tightly fitting it into the edge and up the side. Fill with pie weights or uncooked rice and bake 15 minutes at 400 F. Remove the foil and pie weights and bake an additional 10 minutes or until golden. Let stand until cool. Line the bottom of the pie shell with the bananas. Spoon the pudding over the bananas and smooth to cover. Spread a layer of the whipped cream on top, and garnish with the chocolate shavings. Serve immediately or keep in the refrigerator until needed, for a maximum of 2 hours.

Mediterranean Chicken (Real Simple magazine) 4 5- to 6-ounce boneless, skinless chicken-breast halves 2 ounces crumbled Feta 4 tablespoons black-olive tapenade or paste 4 tablespoons olive oil 1/2 teaspoon freshly ground black pepper 1/2 cup store-bought fresh salsa 1 5-ounce package baby spinach 1 large lemon 4 tablespoons capers packed in liquid (optional) Heat oven to 375F. Cut a 2-inch pocket in the thickest part of each chicken-breast half. In a small bowl, combine the Feta and tapenade, then stuff a quarter of the mixture into each pocket. In a nonstick skillet, heat 2 tablespoons oil over medium to high heat. Season the chicken with pepper. Add to skillet and cook 2 minutes per side or until brown. Transfer the chicken to an oven-safe baking dish that has been drizzled with 1 tablespoon oil. Bake for 18 minutes. When the chicken is 5 minutes from being finished, put the salsa and remaining tablespoon oil in the skillet and heat through. Add the spinach and cook until slightly wilted. Slice the chicken and serve with a squeeze of lemon juice, capers (if desired), and spinach on the side.