honey jalapeno BBQ chicken wings... 40 minutes (plus marinating)

the goods:

dry rub:
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon ground thyme
1 teaspoon kosher salt
1 teaspoon ground peppercorn
1/2 teaspoon brown sugar
1/2 teaspoon cayenne pepper

3 pounds chicken drumsticks and drumettes
3 tablespoons olive oil
carrots and celery, for serving
ranch, or blue cheese dressing, for serving

honey jalapeno BBQ sauce:
5 jalapenos, diced and seeded
1 tablespoon olive oil
1 tablespoon butter
1 medium sweet onion, diced
1/2 yellow bell pepper, diced
3 garlic cloves, minced
2 cups tomato sauce
1 cup honey
1/3 cup apple cider vinegar
1/2 lime, juiced
3 tablespoons brown sugar
2 tablespoons yellow mustard
2 tablespoons worcestershire sauce
2 teaspoon liquid smoke
salt and pepper, to taste

Combine the rub ingredients in a large bowl. Run spices into drumsticks, liberally coating all of the pieces. Place the chicken in a zip-top back and refrigerate for 1 hour or up to overnight. Remove the chicken from the fridge 20 minutes prior to grilling.
In a saucepan, heat olive oil and butter over medium-high heat. Saute onions, garlic, and bell pepper until soft and translucent. Add tomato sauce, honey, apple cider vinegar, lime juice, brown sugar, yellow mustard, worcestershire sauce, and liquid smoke. Season to taste with salt and pepper, stir to combine, and remove from heat.
Heat grill to medium. Clean and lightly oil hot grates. Place chicken on the grill and close the lid. Allow to cook 20-25 minutes, turning once halfway through. Increase grill heat to high and generously brush cooked chicken with sauce. Grill for an additional 10 minutes, brushing with sauce every 2-3 minutes, until chicken is a bit charred and sauce is caramelized. Remove chicken from grill and brush again with sauce. Place under a foil tent for 5 minutes. Serve with celery, carrots, and blue cheese/ranch dressing.

shake shack burger... 25 minutes

the goods:

shake sauce:
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices dill pickles
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch of cayenne

burgers:
8 ounces ground beef sirloin
8 ounces ground beef chuck
1 tablespoon vegetable oil
2 tablespoons butter, room temperature
4 potato burger buns
curly lettuce
2 vine-ripened tomatoes, sliced
1/2 teaspoon vegetable oil
4 slices American cheese

Combine mayonnaise, ketchup, mustard, pickles, garlic powder, paprika, and cayenne in a food processor, and pulse until smooth. Refrigerate until ready to use.
Gently mix together sirloin and chuck in a mixing bowl until combined. Form into 4 patties, leaving a thumb indentation in the center of each patty.
Heat oil in a cast-iron skillet over medium-high heat. Generously season patties with salt and pepper, then transfer, seasoned-side-down, to the hot skillet. Use a heavy, flat spatula to press down and lightly flatten patties. Season top-side with salt and pepper. Cook until crisp-brown crust has formed, about 3 minutes. Carefully loosen patties from skillet and flip. Top with a slice of cheese and cook until cheese has melted, about 1 to 2 minutes more.
Split open buns and lightly butter the inside of each half. Toast on a griddle or skillet until toasted. Spread buns with shake sauce on both sides. Top each bun half with a patty, then tomato, lettuce, and top bun. Serve with additional shake sauce.

grilled tenderloin and eggplant open-faced caprese sandwiches... 40 minutes

the goods:
1 pound beef tenderloin steaks, about 1-inch thick (or other similar steak)
extra-virgin olive oil
1 tablespoon steak rub (I used stagner)
1 medium-large eggplant, cut into 1/2-inch slices
4 slices sourdough bread
2 large tomatoes, sliced
8 slices fresh mozzarella cheese
fresh basil leaves
balsamic vinegar

Bring steaks to room temperature, about 15 minutes while you preheat the grill to medium and slice all your veggies. Rub steaks with olive oil, then with steak rub on both sides. Clean and lightly oil hot grates. Grill steaks 10-15 minutes, flipping halfway through until medium. Remove steaks from grill and allow to rest. Brush eggplant slices and bread slices with olive oil and season with salt and pepper. Grill eggplant 6-8 minutes, flipping halfway through until tender. Toast bread until slightly crisp, 1-2 minutes. Thinly slice steaks against the grain. Layer the mozzarella, tomatoes, basil leaves, steak, and eggplant onto bread slices. Drizzle with balsamic vinegar and serve!

blue cheese burger with tomato-shallot jam... 1 hour (plus mascerating)

the goods:

tomato-shallot jam:
1 pint cherry tomatoes
1/3 cup sugar
1/3 cup shallots, minced (from about 2 small shallots)
zest and juice from 1 lime
1/2 teaspoon salt

burgers:
1 pound ground beef
1 tablespoon brown sugar
1 tablespoon worcestershire sauce
1 teaspoon extra-virgin olive oil
blue cheese crumbles
4 brioche hamburger buns
lettuce
french fries

Make the shallot jam: Cut the cherry tomatoes in half and toss them in a bowl with the sugar. Let them sit at room temperature for 1 hour, stirring once or twice during this time. Then, in a large skillet over medium-high heat, add the tomatoes with any accumulated juices, and the shallots. Cook, stirring frequently, for 12-15 minutes until the jam is thick and the tomatoes are broken down. Stir in the remaining ingredients and cook for an additional 1-2 minutes. Remove from the heat and set aside. Once cooled, the tomato-shallot jam can be stored in a jar in the refrigerator until ready for use.
If you want french fries, for serving and topping your burger, then start them at this time.
Heat grill to medium-high heat. Clean and oil hot grates.
Make the burger patties: Add the ground beef, brown sugar, worcestershire sauce, olive oil, and 1/2 teaspoon salt and black pepper to a medium bowl. Using clean hands, combine the ingredients together. Form the meat into 4 patties. Sprinkle the tops of the patties with additional black pepper.
Grill patties about 4-5 minutes per side. Butter inside of buns and add to grill during the last minute to lightly toast. Remove meat from grill and immediately top with blue cheese.
Assemble the burgers: Spread some tomato-shallot jam onto the bottom half of each bun, top with hamburger patty, fries, lettuce, and top half of bun. Dig in!

grilled lemon wraps... 25 minutes (plus marinating)

the goods:

3 boneless, skinless chicken breasts, cubed into bite-sized pieces

2 tablespoons olive oil

2 garlic cloves, pressed through a garlic press

zest from 1 lemon

1 tablespoon fresh lemon juice

1 teaspoon salt

pinch of black pepper

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon paprika

4-6 small fajita sized flour tortillas

shredded chaddar cheese

baby spinach leaves, stems removed

sliced tomatoes

spicy garlic sauce:

1/2 cup mayonnaise

1/2 cup sour cream

1 clove garlic, pressed through a garlic press

3 teaspoons sriracha

1 teaspoon salt

pinch of black pepper

pinch of cayenne

1/2 teaspoon fresh lemon juice

Place the cubed chicken into a medium-sized bowl, and drizzle with olive oil; add in the garlic, lemon zest, lemon juice, salt, pepper, oregano, cumin, and paprika. Using clean hands, toss all the seasoning with the chicken to evenly coat. Evenly distribute the chicken pieces onto wooded skewers, and allow the chicken to marinate for 20 minutes, or up to overnight.
Prepare the garlic sauce by combining all the ingredients in a small bowl and whisking until completely smooth. Cover and refrigerate until ready to use.
Heat grill to medium-high. Clean and oil hot grates. Cook chicken skewers about 6-8 minutes, turning them occasionally, until cooked through. Allow to rest, lightly tented with foil for 5 minutes while you prepare toppings.
To assemble, sprinkle tortillas with some cheddar cheese, top with warm chicken, baby spinach leaves, tomato slices, and finish by drizzling with sauce.

grilled flank steak sandwiches with caramelized onions and mushrooms... 45 minutes (plus marinating)

the goods:

marinade:

1 flank steak

1/4 cup olive oil

3 garlic cloves, minced

2 tablespoons red wine vinegar

1/3 cup soy sauce

2 tablespoons honey

1/2 teaspoon ground pepper

onions and mushrooms:

1 tablespoon butter

2 tablespoons olive oil, divided

1 yellow onion, peeled and thinly sliced

8 ounces sliced mushrooms

pinch of salt

sandwiches:

4 ciabatta rolls (or a loaf cut into sections)

8 slices white cheddar cheese

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons creamed horseradish spread

sliced tomato

fresh spinach

Place the steak in a large zip-top bag along with all the marinade ingredients, seal bag and squish to combine and coat. Refrigerate 2 hours or overnight.

Remove steak from fridge and allow to come to room temperature. In the meantime, heat a cast-iron skillet on the grill over medium-high. Add butter and 1 tablespoon of the olive oil. Add the onion and a pinch of salt and toss to coat. Put the lid on the grill and let mixture cook for 15 minutes, stirring about every 5 minutes. Add the mushrooms and an additional tablespoon of olive oil to the skillet and cook an additional 5-10 minutes until onions are soft and mushrooms are golden. Remove skillet from grill. Remove the steak from the marinade and place on the grill in the hottest spot and grill for about 5 minutes each side (depending on the thickness of your cut). Remove from grill and allow to rest for 10 minutes before slicing.

Preheat the broiler. Slice the ciabatta rolls or loaf in half. Layer bottom halves with sliced steak, onions and mushrooms, and then sliced cheese. Place on a rimmed baking sheet and place under the broiler for 3 minutes until cheese melts. Meanwhile, in a small bowl, combine the mayonnaise, sour cream, and horseradish. Spread the top bun with mayo mixture. When sandwiches are done broiling, remove from oven, and top with spinach, tomato slices, and top bun. Slice in half and serve.

grilled chili-lime chicken with strawberry avocado salsa... 25 minutes (plus marinating)

the goods:

3 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 garlic clove, minced
1 and 1/4 teaspoons chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breasts, pounded to an even thickness
8 large strawberries, washed, hulled, and diced
1/2 avocado, peeled, pitted, and diced
1 tablespoon finely chopped fresh cilantro

In a large resealable bag, combine 2 tablespoons lime juice, oil, honey, garlic, 1 teaspoon chili powder, and salt. Add chicken breasts, seal, and shake to coat. Marinate in the fridge for 4 hours or overnight.
Make the salsa: in a small bowl, toss together the strawberries, avocado, cilantro, remaining lime juice, and chili powder. Season with salt and pepper.
Heat grill to medium-high heat. Clean and oil hot grates. Remove chicken from marinade and discard bag with excess juices. Grill the chicken for 12 minutes, turning once until cooked through. Transfer to a plate and let stand 5 minutes before topping with salsa and serving.

baby back ribs with root beer BBQ sauce... 4 hours

the goods:

2 rack of baby back ribs

1 tablespoon and 1 and 1/2 teaspoons coarse sea salt

1 tablespoon paprika

1 tablespoon ground mustard

1 tablespoon garlic powder

1 and 1/2 teaspoons black pepper

1 and 1/2 teaspoons onion powder

2 teaspoons chipotle chili powder

root beer BBQ sauce:

3/4 cup ketchup

2/3 cup root beer

1/2 cup honey

3 garlic cloves, minced

2 tablespoons apple cider vinegar

2 tablespoons dijon mustard

1 teaspoon worcestershire sauce

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon black pepper

Preheat oven to 300 degrees. Place each rack of ribs on a double layer of aluminum foil.

In a small bowl whisk together the salt, paprika, mustard, garlic powder, pepper, onion powder, and chipotle chili powder. Rub the mixture all over both sides of the ribs, then wrap the ribs in the foil. Place the racks on a rimmed backing sheet and bake for 2 hours and 30 minutes.

Meanwhile, make the BBQ sauce: Place all ingredients in a saucepan and whisk together until combined. Heat over medium and bring to a boil, then reduce to low and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from heat and let sit at room temperature until it cools. Store in a jar in the fridge.

After ribs have been cooking for 2 hours and 30 minutes, gently pour the juice from the foil packets into a glass measuring cup. Whisk in 4 tablespoons BBQ sauce.

Heat the grill to the highest setting and remove the ribs from the foil. Once the grill is hot, clean and lightly oil the grates. Place the ribs (carefully, cause they will fall apart on you!) on the grill and cook for 10-12 minutes, until they are charred and slightly crispy on the outsides, basting occasionally with the BBQ sauce you combined with the juices.

Serve with lots of chilled BBQ sauce!

chili-lime chicken tacos with pineapple salsa... 40 minutes

the goods:

chili-lime chicken:

3 boneless, skinless chicken breasts, pounded to an even thickness

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon chipotle chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

3/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon brown sugar

1/4 teaspoon cayenne pepper

zest and juice from 1 lime

pineapple salsa:

1/2 pineapple, trimmed and sliced

1 red bell pepper, seeded and quartered

1 jalapeno

1/2 cup cilantro, finely chopped

1 tablespoon fresh lemon juice

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

salt and pepper to taste

flour tortillas

1/2 cup grated cheddar cheese

avocado crema:

1 avocado

1/2 cup sour cream

2 tablespoons mayonnaise

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon garlic powder

In a small bowl, whisk chicken rub ingredients together and rub evenly over chicken breasts. Refrigerate up to 8 hours, or let sit 30 minutes before grilling.

Heat grill to medium-high, clean and oil hot grates. 

Drizzle bell pepper and jalapeno with olive oil to lightly coat. Grill pineapple, bell pepper, and jalapeno until tender and lightly charred all over, 5-10 minutes, turning occasionally. Once cool enough to handle, chop pineapple (cutting around core) and red bell peppers. Remove seeds and stem from jalapeno before dicing. Toss pineapple, bell pepper, jalapeno, cilantro, lime juice, ginger, cumin, and salt and pepper to taste in a medium bowl. Can be chilled until ready to serve.

Grill chicken for 5-7 minutes per side, or until chicken is cooked through. Remove from grill and let rest 5 minutes before slicing.
Add all crema ingredients to your blender and puree until smooth.
To assemble, melt cheese on tortillas on a hot skillet, then top with chicken, pineapple, salsa, and crema.

blackberry balsamic glazed chicken... 20 minutes (plus marinating)

the goods:

marinade:

2 cups blackberries, mashed

1 cup olive oil

1/2 cup balsamic vinegar

a few dashes of hot sauce

2 tablespoons sugar

2 tablespoons steak seasoning

6 chicken breasts, pounded to an even thickness

glaze:

1/2 cup cold water

1 tablespoon cornstarch

1/2 cup sugar

1/4 cup balsamic vinegar

1 cup blackberries

In a medium bowl, mash the 2 cups blackberries. Add berries to a large zip-top bag, along with the olive oil, 1/2 cup balsamic vinegar, hot sauce, 2 tablespoons sugar, and steak seasoning. Add the chicken and massage it around so everything gets coated and combined.

Refrigerate for at least 4 hours, or overnight. Turn every couple of hours.

Heat grill to medium heat. Grill the chicken 3-5 minutes, then flip and cook for another 3-5 minutes until cooked through.

While the chicken is grilling, prepare the glaze. In a small saucepan combine cold water and cornstarch with a whisk. Turn heat to medium. Add 1/2 cup sugar, 1/4 cup balsamic vinegar, and 1 cup blackberries. Mash the berries. Stir over medium heat until the mixture thickens, about 4 minutes. Serve chicken with warm glaze spooned over the top.

ranch grilled chicken chopped salad... 20 minutes (plus marinating)

the goods:

2 boneless skinless chicken breasts, pounded to an even thickness

1/2 cup ranch dressing (I use homemade)

1 head romaine lettuce, chopped

2 cups chopped spinach

1 large tomato, diced

1 yellow bell pepper, diced

1 cup sugar snap peas

1 can mandarin oranges, drained

1 avocado, pitted, peeled and diced

1/2 cup crumbles blue cheese

additional ranch dressing, for serving

Place chicken breasts in a zip-top bag and pour 1/2 cup ranch dressing over the top. Seal bag and smoosh to distribute dressing all over chicken. Place in refrigerator and let chicken marinate 3-4 hours.

Preheat grill to medium-high heat. Remove chicken from marinade and grill, turning once, until cooked through, about 10-15 minutes. Let chicken rest while you assemble the rest of the salad.

In a large bowl, toss the lettuce, spinach, tomato, pepper, snap peas, oranges, and avocado. Dice chicken into bite-sized piece and place on top. Drizzle with ranch dressing and sprinkle with blue cheese to serve.

hawaiian BBQ chicken pizza... 1 hours and 35 minutes

the goods:

dough:

1 teaspoon active dry yeast

4 cups all-purpose flour

1 teaspoon salt

1/3 cup extra-virgin olive oil

1 boneless, skinless chicken breast

2 tablespoons olive oil, divided

3/4 cup barbecue sauce, divided

4 slices bacon, cooked and chopped

2 cups shredded mozzarella

1 cup fresh pineapple, chopped into small pieces

1/4 cup cilantro, chopped or torn

1 clove garlic, minced

 To make dough: pour 1 and 1/2 cups warm water into a bowl and sprinkle the yeast over it. Combine the flour and salt in the bowl of a stand mixer. With the mixer on low, drizzle in the olive oil until just incorporated. Gently stir the yeast/water mixture and slowly drizzle it into the flour mixture. Mix until the dough forms a ball. Drizzle a little olive into a clean bowl. Toss the ball of dough into the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours.

Preheat oven to 475 degrees. Heat grill to medium-high heat. Brush both sides of chicken with olive oil and season with salt and pepper. Grill until cooked through, rotating once halfway through, and brushing with 3 tablespoons of the barbecue sauce during the last 1-2 minutes of grilling. Remove from grill and set aside to cool for 5 minutes.
 Stretch or roll the dough to desired shape, size, and thickness on a floured sheet pan. In a small bowl, stir together 1 tablespoon olive oil and minced garlic. Brush entire surface of dough with oil and let rest 10 minutes. Cut chicken into cubes. Brush dough with 1/2 cup barbecue sauce. Top with 1/3 of the mozzarella cheese, then top with chicken, pineapple, and bacon. Sprinkle with remaining mozzarella. Bake in oven on a pizza stone until crust is golden, about 11-13 minutes. Slice and serve topped with cilantro.

sweet strawberry chicken salad... 15 minutes

the goods:

6 cups baby mixed greens

2 boneless, skinless chicken breasts, grilled and sliced

1 pint strawberries, hulled and quartered

1/2 cup blueberries

1/4 cup candied pecans

1/4 cup blue cheese, crumbled

strawberry balsamic dressing:

2 tablespoons honey

2 tablespoons balsamic vinegar

4 tablespoons olive oil

1 teaspoon apple cider vinegar

4 large strawberries, hulled and sliced

In a food processor, add all dressing ingredients and blend until smooth. Season with salt and pepper to taste.
In a large bowl, combine mixed greens, grilled chicken, strawberries, and blueberries. Top with pecans and blue cheese crumbles. Drizzle with strawberry balsamic dressing.

grilled pineapple pork sandwiches... 8 hours

the goods:

2 pounds pork shoulder or butt

2 cloves garlic, minced

1 red onion, diced

2 red bell peppers, diced

1 jalapeno, seeds removed, and diced

1 cup pineapple juice

1/2 cup soy sauce

8 Hawaiian sandwich buns

1 pineapple, peeled and cored

1/4 cup fresh cilantro, chopped

 BBQ sauce, for serving

Place pork shoulder, garlic, onion, peppers, jalapeno, pineapple juice, and soy sauce in a slow cooker. Cover and cook for 4-5 hours on high or 7-8 hours on low. Shred directly in the slow cooker with two forks. Cover a baking sheet with foil and preheat oven to 450 degrees. Use tongs to transfer meat to baking sheet, letting the extra juice drip off back into the slow cooker before transferring. Arrange meat in an even layer and bake for 15 minutes or until some pieces turn golden brown. Remove the meat from the oven and gently toss with tongs. Drizzle with juice from slow cooker if too dry.
Heat a nonstick skillet over medium-high heat. Cut the pineapple into rings, then cut the rings in half. When the skillet is hot add the pineapple slices and sear them for a few minutes on each side.
Arrange the meat on each bun, top with pineapple slices, sprinkle with cilantro, and add BBQ sauce to the top bun if desired.

crash hot potatoes and grilled artichokes - BEST SIDES

the goods:

crash hot potatoes:

12 whole new potatoes

3 tablespoons olive oil

kosher salt and black pepper to taste

minced rosemary or other herb of choice

grilled artichokes:

artichokes

olive oil

grated romano cheese

minced garlic

fresh parsley, minced

crash hot potatoes: In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 20 minutes. Preheat oven to 450 degrees. Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. Drizzle the tops of the potatoes with olive oil and sprinkle with salt, pepper, and rosemary. Bake for 20-25 minutes.

grilled artichokes: Trim and halve artichokes and slowly boil them until tender, about 30 minutes. Let cool so you can handle them. Then remove choke and prickly leaves. Place in a bowl and drizzle olive oil all over. In a small bowl combine romano cheese, garlic, and parsley and season with salt and pepper. Stuff mixture between leaves. Place on a hot grill turning them over until cheese gets crusty and garlic cooks, it takes a few minutes.

chili-lime fish tacos... 35 minutes

the goods:

1 pound tilapia

1 tablespoon olive oil

3 tablespoons fresh lime juice

2 teaspoons honey

2 garlic cloves, finely minced

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon red cayenne pepper

slaw:

2 cups shredded red cabbage

2 tablespoons fresh chopped cilantro

1/4 cup sour cream

1 tablespoon fresh lime juice

1 ripe mango peeled, pitted, and diced

1 avocado peeled, pitted, and diced

8 small flour or corn tortillas

cilantro leaves for garnish

Place fish in a large zip-top bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Season with salt and pepper. Seal bag and massage seasoning into fish. Let marinate 20 minutes.
Prepare slaw: In a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Refrigerate.
Preheat and oil grill. Remove fish from marinade and place onto hot grill. Grill fish for 3-5 minutes each side. Transfer to a plate. Warm tortillas (either on grill, or wrapped in moist paper towels in the microwave). Divide fish into warm tortillas and top with slaw, mango, avocado, and cilantro.

southwestern chopped salad... 20 minutes

the goods:

1 chicken breast, pounded to an even thickness

large head of romaine lettuce, finely chopped

1 can (15 ounces) black beans, rinsed and drained

1 orange bell pepper, finely chopped

1 pint cherry tomatoes, halved

2 cups frozen corn, thawed

dressing:

1 cup cilantro leaves, stems removed (I just grab a big handful)

1/2 avocado

fresh lime juice from 1/2 a lime

1 garlic clove

1/4 cup olive oil

1 and 1/2 teaspoons white wine vinegar

1/8 teaspoon salt

barbecue sauce for serving

Season the chicken breast with salt and pepper and grill over medium-high heat until cooked through, about 5-7 minutes, flipping halfway through.

To make the dressing, puree all ingredients in a food processor until smooth. Adjust seasonings as necessary. Place all ingredients in a large bowl and toss to combine, or create your own salad bar (my husband prefers this method so he can control how much he gets of each item). Top with dressing and drizzle with barbecue sauce.

pineapple teriyaki pork chops... 25 minutes (plus marinating)

the goods:

fresh pineapple, peeled, cored and sliced into rings
1/2 cup pineapple juice
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1/4 teaspoon ground ginger
4 boneless pork chops
1 teaspoon fresh chives, chopped

In a large zip-top bag, combine pineapple juice, soy sauce, brown sugar, rice vinegar, and ground ginger. Place pork chops in bag and mush around to combine. Place bag in refrigerator for 3-4 hours or overnight. Turning the bag whenever you happen to open your fridge.
Remove pork chops to a plate and pour marinade into a small saucepan over medium heat. Bring marinade to a boil Reduce heat to low and simmer sauce for 15 minutes until it thickens, stirring frequently. Remove from heat and place in a small bowl.
Heat grill to medium-high heat. Clean and lightly oil grates. Place pork chops on grill and brush often with marinade sauce while cooking. Cook for 4-5 minutes on each side or until cooked through. Add pineapple slices to grill and cook for 2 minutes on each side while pork chops rest.
To serve, place pineapple slices on top or pork chops and sprinkle with chives.

chili-lime chicken burgers... 15 minutes

the goods:

1 pound ground chicken
2 scallions, chopped
1/2 red bell-pepper, seeded and diced
1 tablespoon cilantro, minced
1/2 teaspoon season salt
1/8 teaspoon black pepper
1/2 lime, juiced
4 teaspoons olive oil
4 sliced pepper jack cheese
4 hamburger buns
lettuce and sliced tomato for serving, along with any other desired condiments

Preheat grill.
In a medium bowl, combine the chicken, scallions, red bell pepper, cilantro, season salt, pepper, and lime juice. Mix to incorporate. Form into 4 patties and rub them with olive oil so they don't stick to the grill.
Brush your hot grill to clean the grates, then cook burgers for 3 minutes, flip and cook for 5 minutes more. In the last minute, top with cheese slices and cover grill to allow cheese to melt. Serve on buns with desired toppings and condiments.

sriracha-lime chicken chopped salad... 20 minutes (plus marinating)

the goods:

marinade:

2 boneless skinless chicken breasts

3 tablespoons sriracha

1 lime, juiced

1/4 teaspoon sea salt and freshly ground pepper

salad:

4 cups romaine lettuce, chopped

8 fresh pineapple slices (cored)

1 cup grape tomatoes, halved

1 avocado, cubed

dressing:

1/3 cup olive oil

1/4 cup apple cider vinegar

2 limes, juiced

2 teaspoons honey (local is best)

dash of sea salt

Season chicken with salt and pepper. In a zip-top bag combine sriracha and lime juice; add chicken and let marinate in the fridge for at least 20 minutes, or longer. Heat grill. Grill chicken and pineapple slices and cook for 3-4 minutes per side. In a medium bowl or glass measuring cup, whisk together dressing ingredients until combined. Refrigerate until ready to use. Once chicken and pineapple are grilled, chop into bite-sized pieces. Combine salad ingredients in a large bowl, toss with dressing to taste, and serve!