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.

Mandarin Grilled Chicken Salad (Style at Home magazine) 2 boneless, skinless chicken breasts 3 garlic cloves, crushed 1 lemon, juiced 3 tablespoons olive oil 2 teaspoons dried oregano 2 small cans mandarin oranges 1 avocado 1/2 cup sliced almonds, toasted 4 large Romaine leaves, cut into bite size pieces 1 In a small bowl, whisk the lemon juice, olive oil and oregano until well combined. Add the crushed garlic. Place the chicken breasts into a ziploc bag and pour the marinade over the chicken in the bag. Tightly close the bag and shake to make sure the marinade is well distributed. Leave to marinade in the fridge for 30 minutes to 1 hour. 2 Set a pan on medium heat and add a good drizzle of olive oil. Once the oil is hot, add the chicken breast to the pan, discarding any leftover marinade. Season with a good pinch of salt and pepper. Leave untouched for about 4 minutes, turn over and season again. Cook for another 4 minutes or until the chicken is just cooked through. Remove from heat and reserve. 3 In your serving bowl, add the chopped romaine. Dice the chicken into bite size pieces and add to the salad. Drain the mandarin oranges and add them in. Cut the avocado into bite-size cubes and add them in. Add the vinaigrette a few minutes before serving and top with the almonds. Vinaigrette 2 teaspoons Dijon mustard 3 tablespoons lemon juice 4 tablespoons extra virgin olive oil Salt and freshly ground pepper In a small bowl whisk together the Dijon mustard and lemon juice. Once the mixture is homogeneous, add the olive oil and whisk until smooth. Add a good pinch of salt and pepper.

Lemon Fluff Dessert (Taste of Home) 1 can (12 ounces) evaporated milk 1 package (3 ounces) lemon gelatin 1 cup sugar 1-1/3 cups boiling water 1/4 cup lemon juice 1-3/4 cups graham cracker crumbs 5 tablespoons butter, melted Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares. Yield: 12 servings.

Super Short Ribs (Slow Cooker) 3 medium onions, cut into wedges 3 to 3-1/2 pounds bone-in beef short ribs 1 bay leaf 1 bottle (12 ounces) light beer or nonalcoholic beer 2 tablespoons brown sugar 2 tablespoons Dijon mustard 2 tablespoons tomato paste 2 teaspoons dried thyme 2 teaspoons beef bouillon granules 1 teaspoon salt 1/4 teaspoon pepper 3 tablespoons all-purpose flour 1/2 cup cold water Hot cooked noodles Place onions in a 5-qt. slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.