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Easy Grilled Chicken Teriyaki
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 cup teriyaki sauce
- 1/4 cup lemon juice
- 2 teaspoons minced fresh garlic
- 2 teaspoons sesame oil
Directions
- Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
- Preheat grill for high heat.
- Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Grilled Asparagus
Ingredients
Directions
- Preheat grill for high heat.
- Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
- Grill over high heat for 2 to 3 minutes, or to desired tenderness.
Lemon Tart Triangles
Ingredients
- 3/8 cup butter
- 1/4 cup confectioners' sugar
- 1 cup all-purpose flour
- 3 eggs
- 1 cup white sugar
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 3 tablespoons all-purpose flour
- 2 tablespoons confectioners' sugar for dusting
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Process butter, 1/4 cup confectioners' sugar and 1 cup flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into 9 inch round pie plate.
- Bake 12 to 15 minutes, until golden.
- Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.
- Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with confectioners' sugar and cut into 12 triangles.