Honey Bear Chicken

This recipe was linked up to one of my favorite food blogs. I noticed it because I was on a hunt for another marinade for grilled chicken. We love the grilled chicken with mustard dill sauce we got from my friend debbie, but we wanted one that was a bbq flavor. This one is great. Try it for your next cookout.

Honey Bear Chicken

1 cup tomato sauce

1/4 cup cider vinegar

1/4 cup oil

2 TBSP honey

2 tsp chili powder

1/2 tsp salt

dash cayenne powder

Bring all ingredients to a boil. Reduce heat to low and simmer. Stirring often until thickened.

Let cool. Pour over chicken and toss. Marinate 2 to 3 hours or overnight. Grill.

Source: Our Treasured Home

Grilled Flank Steak with Horseradish Sauce

This is my favorite marinade for flank steak.

Flank Steak Marinade

1 onion, chopped

3 cloves garlic, chopped

1/2 cup olive oil

1/4 cup white wine vinegar

2 TBSP Worcestershire sauce

2 tsp sugar

1 tsp salt

1 tsp pepper

Combine all ingredients in ziploc bag. Marinate 8 hours, turning occasionally.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Cut steak diagonally across the grain into thin strips. Serve over salad greens with Horseradish Sauce.

Horseradish Sauce

1 8oz sour cream

4 TBSP horseradish

2 TBSP white wine vinegar

1 TBSP mayonnaise

1 TBSP fresh chopped parsley

1/2 tsp salt

1/8 tsp pepper

Source: Southern Living

Honey Garlic Pork Tenderloin

I served this for book club the other night. So far it is my favorite marinade for pork.

6 TBSP lemon juice

6 TBSP honey

2 1/2 TBSP Soy Sauce

1 1/2 TBSP Chicken Broth

3 garlic cloves, minced

Combine in ziploc bag with tenderloin. Marinate for a couple hours and then grill until desired temperature.

Grilled Chicken And Mustard Dill Sauce

Are you thinking about grilling this weekend? Well if you are, you need to try this chicken. It is wonderful! The sauce is great too. But if your like my husband... you don't even need it! I served this when my in-laws were in town with the Parmesan Roasted Asparagus and some Near East Toasted Pine Nut Couscous. Perfect Meal. I had to post this because my friend Kim gave me the recipe and I have already misplaced it once.

Grilled Chicken

1/2 cup white wine vinegar

2 tsp Dijon mustard

1 tsp salt

Freshly ground black pepper

2/3 to 3/4 cup extra virgin olive oil - I used 3/4 because I was cooking 6 chicken breasts

2 cloves garlic, minced

2 shallots, minced

4 chicken breast - I used 6!

Whisk together the vinegar, mustard, salt and pepper. Gradually whisk in enough oil to make a smooth dressing with balanced taste. Stir in garlic and shallots. Place chicken in ziploc and pour marinade over, cover and refrigerate for 2 to 4 hours.

Sauce:

1/2 cup coarse grained mustard

1 TBSP water

1/2 cup heavy cream

1/4 cup olive oil

4 tsp sugar

1/2 cup fresh dill

Combine all sauce ingredients well and season with pepper. Sauce may be made one day ahead and kept chilled and covered. Let sauce come to room temp before serving. You may want to combine in a food processor- all but dill.