| R EC I P E S |
| |
2 lemons | 2 tsp. thyme |
2 oranges | 1/2 tsp. black pepper |
1/4 cup maple syrup | |
1 Tbsp. olive oil |
|
Grate the zest from the lemons and orange. Squeeze the juice from the lemons and orange; set the juices aside. In a small bowl, combine the grated lemon and orange zests and the maple syrup. Set aside.
In a separate bowl, blend the reserved citrus juices, oil, thyme and pepper. Add the chicken and turn to coat completely. Cover the bowl with plastic wrap. Marinate in the refrigerator for at least 4 hours or overnight, turning the chicken occasionally.
Grill chicken, turning often or until almost cooked through. Brush the chicken with some of the maple syrup mixture, turn and grill for 1 minute. Brush the chicken with the remaining
mixture, turn and grill for 1 more minute. | YIELD: 4 SERVINGS |
|
| TURKEY BURGERS |
1/2 tsp. salt | ||
1 | Tbsp. Dijon mustard | 1/4 tsp. black pepper |
1 | Tbsp. Worcestershire sauce | 4 slices Monterey Jack cheese |
2 garlic cloves, minced | 4 bread rolls, split and toasted | |
1 small onion, minced |
| |
In a bowl, mix together turkey, mustard, Worcestershire sauce, garlic, onion, salt and pepper. Form into 4 patties.
Grill the patties turning once or until they are firm and cooked through. Put a piece of cheese on each burger. Grill for about 30 seconds or until the cheese is melted.
Place each burger on a bun and serve with lettuce, tomato and onion (optional).
YIELD: 4 SERVINGS
8
