Sauces: Baggie Marinades One of the best things ever to happen to my kitchen is my George Foreman grill! I use it at least 5 times a week for chicken breasts, grilled veggies, fish or burgers. I'm not sure if I like the great way it cooks without all the fat or how easy it is to clean up. Here are some marinades I make in a sandwich-sized baggie and leave in the refrigerator all day, especially with a couple of chicken breasts. Nothing left to clean up either!
Oriental: 2 Tbsp. Macadamia oil, 1 Tbsp. sweet soy sauce, big dash of dried mustard, dash of white pepper
Italian: 2 Tbsp. Olive oil, 1 Tbsp. balsamic vinegar, 1/4 tsp. dried basil, 1/2 tsp. chopped garlic, dash of tobasco sauce, 1 chopped sun dried tomato, pinch of salt (This is wonderful with fresh opal basil from my garden in the summer - use 3-4 leaves chopped up.)
Hot & Spicy: 2 Tbsp. light vegetable oil, 1 Tbsp. apple cider vinegar, 3-4 dashes tabasco sauce, dash of cayenne pepper, large pinch of red pepper flakes, dash of dried mustard, 2 pinches of sugar
Garden Mix: 2 Tbsp. olive oil, 1 Tbsp. lemon juice, 1 green onion diced finely, 1 chopped sun dried tomato, fresh ground pepper (I use 3 or 4 turns of my small mill), sprig of fresh dill from the garden when it's available.