Orange Chicken with Bulgur Pilaf (Real Simple) I would substitute couscous or quinoa with bulgur, but that's me. 4 6-ounce boneless, skinless chicken breasts 1 teaspoon finely grated orange zest plus 1/4 cup fresh orange juice 6 scallions, sliced 3 tablespoons chopped fresh oregano 3 tablespoons plus 1 teaspoon olive oil kosher salt and black pepper 1 pint grape tomatoes, halved 1/2 cup pitted kalamata olives, halved 1 cup bulgur wheat In a large bowl, toss the chicken with the zest, half the scallions, 2 tablespoons oregano, 1 tablespoon oil, and 1/2 teaspoon each salt and pepper. In another bowl, combine the tomatoes, olives, 2 tablespoons oil, the remaining scallions and oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat the remaining teaspoon of oil in a nonstick skillet over medium heat. Add the chicken and cook until golden, 8 to 9 minutes per side. Add the orange juice during the last minute of cooking. Meanwhile, cook the bulgur according to the package directions. Toss with the tomato mixture; serve with the chicken.

Here are some dressings/marinades for grilling. From Fine Cooking Italian Dressing Marinade Bottled Italian dressing is a popular marinade, but this is so much fresher, and you can change the herbs to suit your taste. The small amount of mayonnaise helps emulsify the ingredients. Use for steak, pork, lamb, chicken, fish, scallops, shrimp, or vegetables. Yields about 2 cups, enough to marinate 2 lb. food 2/3 cup red wine vinegar 1/3 cup dry white wine 1 tsp. mayonnaise 3 medium cloves garlic, chopped 2 Tbs. chopped fresh flat-leaf parsley 1 Tbs. chopped fresh oregano 2 tsp. chopped fresh sage 1 tsp. dried minced onion 1 tsp. dried minced garlic 1/2 tsp. crushed red pepper flakes Fine sea salt 1 cup olive or canola oil In a medium bowl, combine the vinegar and wine. Whisk in the mayonnaise until the color is milky white and there are no lumps. Whisk in the fresh garlic, parsley, oregano, sage, dried onion and garlic, red pepper flakes, and 1/2 tsp. salt. Slowly whisk in the oil until completely incorporated. The marinade will keep, tightly covered, in the refrigerator for up to 2 days. Asian Citrus-Ginger-Sesame Marinade Most Asian-style marinades are heavy on soy sauce, but it's used just as an accent in this bright, citrusy marinade. Confectioners' sugar may seem an odd ingredient here, but it's an ideal substitute for granulated sugar because it dissolves so easily. This marinade is great for steak, pork, chicken, fish (especially salmon), shellfish, vegetables (especially asparagus and zucchini), or pineapple. Yields about 1-1/3 cups, enough to marinate 1-1/2 lb. food 1 medium orange, finely grated to yield 1/2 tsp. zest, squeezed to yield 1/3 cup juice 2 medium limes, finely grated to yield 1 tsp. zest, squeezed to yield 1/4 cup juice 2 Tbs. Asian sesame oil 2 Tbs. canola oil 2 Tbs. lower-sodium soy sauce 5 medium cloves garlic, grated on a rasp 2 Tbs. finely grated fresh ginger (from a 2- to 3-inch piece) 1 Tbs. Sriracha or Asian chili garlic sauce 1 Tbs. confectioners' sugar Fine sea salt Combine the orange zest and juice, lime zest and juice, sesame and canola oils, soy sauce, garlic, ginger, Sriracha, confectioners' sugar, and 1/2 tsp. salt in a medium bowl. The marinade will keep, tightly covered, in the refrigerator for up to 2 days. Spicy Mexican Marinade Mayonnaise is the perfect base for a marinade. Here, it takes the place of oil and keeps the marinade ingredients suspended. The lime juice cuts through the richness of the smoky chipotle marinade, and the beer adds depth of flavor. Use for steak, pork, chicken, or fish (especially tuna or halibut steaks). Yields about 2-1/2 cups, enough to marinate 2-1/2 lb. food 1 7-oz. can chipotles en adobo 1/2 medium white onion, coarsely chopped 1/4 cup dark beer (such as Negra Modelo) 1/4 cup packed fresh cilantro 2 Tbs. fresh lime juice (from 1 medium lime) Fine sea salt 1 cup mayonnaise; more as needed In a blender, puree the chipotles and the adobo sauce until smooth. Transfer to a small bowl. In the blender, puree the onion, beer, cilantro, lime juice, and a large pinch of salt. Transfer the mixture to a large nonreactive bowl. Fold in the mayonnaise and 1/4 to 1/3 cup of the chipotle puree, to taste. (Refrigerate the remaining puree for another use; it will keep in an airtight container for at least 1 month.) Three-Mustard Bistro Marinade This marinade combines three favorite mustards with classic French ingredients: butter, white wine, and scallions. Honeycup is a brown sugar and spice mustard available nationally; if you can't find it, substitute a honey mustard. Use for steak, pork, lamb, chicken, fish (especially salmon), or vegetables (especially mushrooms and potatoes). Yields about 3 cups, enough to marinate 3 lb. food 1 8-oz. jar Dijon mustard 1/2 cup grainy mustard 1/4 cup Honeycup mustard 1 cup white wine 4 oz. (1/2 cup) unsalted butter 4 or 5 scallions, trimmed, white and green parts chopped Fine sea salt and coarsely ground black pepper In a medium bowl, whisk together the Dijon, grainy mustard, Honeycup mustard, and white wine. Melt the butter in a 3-quart nonreactive saucepan over low heat. Whisk in the mustard mixture, scallions, 1 tsp. salt, and 1/2 tsp. pepper and heat, whisking, until the sauce has emulsified. Cool completely before using. Red Wine and Coffee Marinade The wonderful thing about this marinade is that you're likely to have most of the ingredients on hand. It doesn't contain added salt, so remember to salt your food just before grilling. This marinade is especially good for steak or pork. Yields about 2-1/2 cups, enough to marinate 2-/2 lb. food 1 cup brewed espresso or very strong black coffee, at room temperature 1 cup full-flavored red wine, such as Cabernet Sauvignon, Shiraz, or Zinfandel 1/2 cup extra-virgin olive oil 4 medium cloves garlic, grated on a rasp grater 2 Tbs. Dijon mustard 1-1/2 Tbs. packed dark brown sugar 1 Tbs. Worcestershire sauce 1/4 tsp. ground cinnamon Coarsely ground black pepper In a medium nonreactive bowl, whisk the coffee, wine, olive oil, garlic, mustard, brown sugar, Worcestershire sauce, cinnamon, and 2 tsp. pepper until well blended.

I used to make a slush similar to that years ago, too Nodakgal. It was very popular!!! (pssssst, glad to see ya) This is on the agenda for dinner tonite. I'm using 3 boneless breasts and I'll decrease the sauce ingredients. Sticky Chicky (Eat, Shrink and Be Merry) 16 boneless skinless chicken thighs 1/2 cup barbecue sauce 1/4 cup reduced-sodium soy sauce 1/4 cup red wine vinegar 1/4 cup honey or maple syrup 1 tbsp chili powder 1 tbsp Dijon mustard 1 tbsp grated gingerroot 2 tsp minced garlic 1 tsp cumin 1 tbsp cornstarch Preheat oven to 400* Spray a 9x13" baking pan with cooking spray. Arrange chicken in a single layer. Whisk all sauce ingredients, except cornstarch. Pour evenly over chicken. Turn pieces to coat both sides. Bake, uncovered, 40 minutes or until chicken is no longer pink into the center. Remove chicken from pan and keep warm. Pour sauce into a small pot and bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth and stir into sauce to thicken.

Ginger Garlic Pork Chops (Canadian Living) Bone-in chops may require some carving, but the superior flavour from the bones makes it more than worthwhile. 2 bone-in pork loin chops, about 1 inch thick, 1-1/2 lb 1 green onion, thinly sliced on bias Marinade: 1/4 cup vegetable oil 4 cloves garlic, minced 2 tbsp grated fresh ginger 2 tbsp soy sauce2-1/2 tsp fish sauce 2 tsp vinegar 1-1/2 tsp granulated sugar 3/4 tsp pepper Marinade: In bowl, whisk together oil, garlic, ginger, soy sauce, fish sauce, vinegar, sugar and pepper. Pour all but 2-1/2 tbsp into large dish, reserving remainder in refrigerator. Add pork chops to dish, turning to coat. Cover and refrigerate to marinate for at least 30 minutes or for up to 24 hours. Place chops on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 12 to 15 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes. To serve, cut sections off either side of bone; slice thinly across the grain. Spoon reserved marinade over pork; sprinkle with green onion. Source : Canadian Living Magazine: June 2011