Who’s Hungry? RECEIPES!

Lemon Rosemary Chicken
1 lb. Chicken Breasts – boneless and skinless
2 tbsp Rosemary
3 cloves of crushed garlic
1 lemon, juiced
1/2 Extra V Olive Oil
Salt / pepper to taste
Skewers – I use metal skewers

Cut up chicken breasts into 1“ thick pieces. Combine the chicken, rosemary, garlic, lemon, salt/pepper and olive oil, marinate for 1 hour. Spray the skewers with cooking spray. Remove chicken from fridge and skewer chicken pieces and put onto a preheated grill over medium heat. Grill time approximately 10 minutes each side; depending on your grill (mine has hot spots!)

HEY! Gourmet it UP: Skewer the chicken with rosemary branches. Just remove the rosemary from thicker stalks and skewer the chicken on the rosemary branch (be careful not to burn the branch)

Italian Sirloin Steak

1lb Sirloin steak
3 tbsp Balsamic Vinegar
2 cloves crushed garlic
2 tsp dried basil
2 tsp thyme
2 tsp oregano
3 tsp rosemary
Salt / pepper to taste
1/4 c (GOOD) red wine

Place steak in marinate for 1-4 hours, the longer the better. (I usually go for 24 hours!)
Allow steak to set out for at least 30 minutes before placing on the hot grill. Grill to desire doneness; this will depend on the thickness of the steak. You will know when meat is ready to be turned over; it will pull away from the grill easily. (10-12 minutes each side for med-rare to med for a 21/2 to 3 inch Sirloin) if it sticks don't force it, just let it go for a couple more minutes.

Let the steak rest for least 10 minutes before slicing, this will allow the juices to redistribute to make for a juicer steak. I usually slice thin against the grain.

HEY! Gourmet it UP: Drizzle with a Balsamic Glaze or top with Italian Compound butter (1/2 c REAL butter mixed with one clove of chopped garlic and 1 tbsp of "Italian" seasonings)



Rosemary Garlic Double Cheddar Burgers

1 lb ground burger 80/20
1 1/2 Cups of Sargento’s Double Cheddar Cheese
2 tbsp fresh rosemary chopped finely
2 tbsp fresh garlic chopped finely
1 tsp Herbs de Provence
3 tbsp of ice-cold beer
S&P to taste
Rustic style rolls,

Mix together the burger, the Sargento’s Double Cheddar Cheese, Herbs de Provence, garlic, ice-cold beer and S&P to taste; once well mixed form into your desired size patty.

Tip…Use an old mayonnaise jar lid to help form the burgers, line the lid with wax paper, place mix into lid form the perfect burger, lift the wax paper to help remove the burger.

Cook burgers in med-high heat, I would suggest spraying your grill with olive oil or nonstick spray, place the burgers on the grill for 5 to 7 minutes per side or until desired doneness, this depends on thickness of your burgers and your grill…however you DO NOT want to dry the burger out, cooking too much will cook the flavors out.

Before serving, grill your rolls so you have that nice toasty flavor.

HEY! Gourmet it UP: Top with Rosemary Mayo, mix a cup of mayo with 1 tbsp finely chopped rosemary and 1 tsp of Herbs de Provence