Well, I'm back with some more recipes. I know that in my last post I said I was going to post some recipes for the Kentucky Derby since I had posted some for Cinco de Mayo. Well, I had every intention of doing just that but then it started to rain and rain and rain.....you get the idea. When it was all said and done, we had experienced the wettest May ever here and we were only two days into the month. So I didn't get around to posting those recipes and have now decided I am not in the Derby mood anymore. So here are some other recipes I am feeling at the moment. I hope you enjoy.

Honey Teriyaki Chicken

Ingredients

4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced

Directions

Preheat a grill pan or large griddle over medium high heat.

Lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.

While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions and serve with rice.

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BBQ Flank Steak with Chipotle Mayo

Ingredients

2 pounds flank steak

Steak Marinade:
1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
6 cloves garlic, minced
3 tablespoons chopped fresh rosemary
1 1/2 tablespoons coarsely ground black pepper
1 teaspoon salt

Chipotle Mayo:
1 1/2 cups mayonnaise
1 (7 ounce) can chipotle peppers in adobo sauce

Directions

Combine soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in a resealable plastic bag. Add the steak, and turn to coat with the marinade; press out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes, or overnight for better flavor.

Preheat an outdoor grill for medium-high heat. Discard marinade.

Lightly oil the grate. Grill the flank steak for 7 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 10 minutes before slicing very thinly against the grain.

Drain the chipotle peppers reserving 1 teaspoon of the adobo sauce. Finely chop the chipotle peppers. Stir together the mayonnaise, chipotle peppers, and reserved adobo sauce in a medium bowl. Serve the sauce with the steak.

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Muffuletta

Ingredients

1 cup pitted kalamata olives
1 cup pitted green olives
1/2 cup fresh basil leaves
1 tablespoon finely chopped garlic
1/4 cup olive oil
1 (1 pound) loaf Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced

Directions

Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.

Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.

Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise and serve.