Grilled Chicken Marmalade
- 4-6 boneless, skinless chicken breasts, fat trimmed off
- 1 1/2 cups orange marmalade
- 3 Tbsp balsamic vinaigrette
- 3 green onions, minced
- 1 Tbsp garlic powder
- 2 tsp rubbing sage
- 2 Tbsp olive oil
Mix ingredients 2-6 in a small saucepan. Warm over medium heat until warmed through. Start grill and cool mixture while the grill is heating. Rub chicken breasts with olive oil and place on grill. Brush with sauce. Continue to baste often, turning chicken 1/2 way through cooking (around 6 minutes per side).
Uncle Ken's Broccoli Salad
- 2 bunches of fresh broccoli
- 1/2 cup Miracle Whip
- 1/2 cup Mayonnaise
- 2-3 Tbsp sugar
- 1 Tbsp vinegar
- 1/4 cup diced red onion
- 2/3 cup golden raisins
- 1/3 cup bacon, cooked to crisp, drained, and crumbled (about 3-4 strips)
Begin by cutting off the tops of the broccoli (florets) and breaking into small pieces. Cut off the stump of the broccoli, then, using the side of the knife, pull (shave) off the length of the broccoli stem, throwing the shavings away, leaving the softer inner meat of the stem. Then, dice the stem into bite size pieces. Place all of the broccoli (except the shavings and stump) into a large bowl. Add the red onion, raisins, and bacon.
In a small bowl, mix together the vinegar, sugar, and both salad dressings. Mix well until smooth, adding what you need to make it the flavor and consistency that you need. Pour the dressing over the veggies in the bowl, cover with saran wrap, and shake the bowl well to coat all. Serve immediately.
We ate our meal of grilled chicken, broccoli salad, and cubed cantaloupe out on the deck, pool side, on a nice hot late spring day. I hope you enjoy it too...
The family says, all together, "YUM!!!"
There was nothing left on their plates!