Grill Master Chicken Marinade

1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper to taste
6 boneless, skinless chicken breast halves

In a large, nonreactive container, thoroughly mix cider vinegar, whole grain mustard, garlic, lime juice, lemon juice, brown sugar, and salt. Whisk in olive oil and pepper. Place chicken in the mixture. Cover, and marinate chicken in the refrigerator 8 hours, or overnight. Use for grilling on outdoor or indoor tabletop grills.

Indoor Grilling Tips and Ideas

1. Spray the top and bottom of the G.F. Grill with a no-stick spray then sprinkle hashbrowns onto the grill-- close and cook.

2. Bacon stays flat, can't splatter and cooks up crisp, plus the grease completely drains away.

3. Use a no-stick spray, then place a flour tortilla in the grill to warm it, then sprinkle cheese and chopped ham or chicken on it (not too full), then fold over and heat for a few more seconds.

4. Use the grill to warm up leftover pancakes-- even better if they were already buttered.

Laurel's Dang Good Grill Sauce

1/2 c. pineapple juice
3 Tbs soy sauce
1 tsp. ginger (can use fresh but reduce amount accordingly unless you like ginger)
1/2 tsp. garlic powder or use fresh
1/4 c. Johnny Walker Black label whiskey (use any good sipping whiskey)

combine all ingredients and mix well. Brush sauce over meat on the grill, then turn over and brush again (use a small cup with some reserve for this so not to contaminate the whole batch of sauce). Cook to desired doneness and baste again about one minute before removing from grill. Use the remainder of the sauce for dipping. Serve with steamed broccoli or a tossed salad and a rice side dish. Voila - dinner in a snap!

Rosemary Shrimp Kabobs

8 ounces fresh large shrimp in shells (about 10)
5 slices turkey bacon, halved crosswise
3/4 cup red, yellow, and/or green sweet pepper cut into 1-inch pieces
1-1/2 teaspoons finely shredded orange peel
1 tablespoon orange juice
1 teaspoon snipped fresh rosemary
1-1/2 cups hot cooked rice
3/4 cup cooked or canned black beans, rinsed and drained

Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Wrap each shrimp in a half slice of bacon. On 6-inch skewers, alternately thread shrimp and sweet pepper pieces. In a small bowl combine 1/2 teaspoon of the orange peel, the orange juice, and rosemary. Brush over kabobs.
Meanwhile, lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Place kabobs on the grill rack. If using a covered grill, close lid. Grill until shrimp turn opaque and bacon is crisp. (For a covered grill, allow 2-1/2 to 4 minutes. For an uncovered grill, allow 6 to 8 minutes, turning occasionally to cook evenly.)
In a medium saucepan stir together the cooked rice, beans, and remaining orange peel; heat through. Serve the shrimp and pepper skewers with rice mixture. Makes 2 servings.

Salmon Patties

1 large can pink salmon
2 eggs
l medium onion, chopped
either 1/2 cup lowfat cracker crumbs or 1/4 flour
1 tsp salt and freshly ground pepper (both optional)
Butter flavor Pam cooking spray

Flake salmon with a fork. Whip egg beaters & add to salmon. Stir in crumbs or flour and onion & salt and mix well.

Form into patties. Spray each side of patty with Pam and place in George Foreman grill. Brown on each side.