Hello Everyone,

In this Evening's selection, a creamy honey mustard basting sauce gets added zip from steak sauce. Hope you all enjoy this simple, tangy, delicious grilled chicken dish.

Honey Mustard Grilled Chicken

Ingredients

• 1/2 cup Dijon mustard
• 1/4 cup and 2 tablespoons honey
• 3 tablespoons mayonnaise
• 1-1/2 teaspoons steak sauce
• 6 skinless, boneless chicken breast halves

Directions

1. Preheat the grill for medium heat.
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning. Serves 4-6.

These Asparagus Spears are pan-fried with onion and Italian seasonings, then covered with Parmesan cheese for an easy and flavorful side dish. This cheesy Italian-style asparagus basically made many of my friends respect me as a chef. One of the best asparagus dishes out there.

Italian-Grilled Asparagus

Ingredients

• 3 tablespoons butter
• 1 tablespoon and 1-1/2 teaspoons olive oil
• 3/4 pound fresh asparagus, trimmed
• 1-1/2 teaspoons hot pepper sauce
• 1/4 cup and 2 tablespoons slivered almonds
• 3 pinches Italian herb seasoning
• 3/8 onion, chopped
• salt and ground black pepper to taste
• 1 cup and 2 tablespoons grated Parmesan cheese

Directions

1. Melt butter in a large skillet with olive oil over medium heat; place asparagus spears in the skillet.
2. When asparagus starts to sizzle slightly, drizzle in the hot pepper sauce and add almonds, Italian seasoning, and onion to the skillet.
3. Move the asparagus around in the skillet with a spoon to expose almonds and onion to the butter and oil; cook until onion is translucent, about 5 minutes. Reduce heat to low, and season with salt and black pepper.
4. Sprinkle asparagus with Parmesan cheese and heat until cheese melts, about 5 more minutes. Serves 4-6.

Have A Wonderful Week,

Phil

Hello Everyone,

Here's another one for the grill, but tonight we have Grilled Chicken with a combination of beer, lime juice and spices. It's just amazing.

Beer Lime Grilled Chicken

Ingredients

• 1-1/2 lime, juiced
• 1-1/2 (12 fluid ounce) cans light colored beer
• 1-1/2 teaspoons honey
• 3 cloves garlic, minced
• 3 tablespoons chopped fresh cilantro
• Salt and pepper
• 6 skinless, boneless chicken breast halves

Directions

1. In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side. Serves 6.

To serve with your Chicken, instead of eating baked potatoes the old fashioned way with gobs of butter, you might try this simple recipe to put a little twist on them.

Grilled Baked Potatoes

Ingredients

• 4 large baking potatoes, quartered
• 2 tablespoons olive oil
• 2 teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried rosemary
• salt to taste

Directions

1. Place the potatoes into a large pot with water to cover. Bring to a boil and cook over medium-high heat for about 10 minutes, or until tender.
2. Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste.
3. Place the potatoes skin-side down over indirect heat on the grill and reserve liquid. Grill for about 15 minutes. Remove potatoes to a serving plate and sprinkle with the reserved olive oil mixture. Serves 6.

Have A Marvelous Monday,

Phil