NEW CASTLE —
- 1 lb. asparagus
- 1 to 2 tbsps. olive oil
- Kosher or sea salt
Preheat grill for high, direct heat.
Prepare the asparagus by breaking or cutting off any tough bottom ends (Can save for stock or discard.) Place asparagus in a pan (To contain the spears while you put them on and take the off the grill.) Coat them with olive oil and sprinkle salt all over.
Grill asparagus spears for 5 to 10 minutes until nicely charred and fork tender, turning evenly every few minutes so they brown evenly.
- 1 1/2 cups chili sauce
- 3/4 cup red wine vinegar
- 1 1/2 tbsps. prepared horseradish
- 2 small cloves garlic, halved
- 1 tsp. salt
- 4 bone-in chicken breasts (6 oz. each)
Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.
Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on broiler pan.
Grill or broil chicken, turning and basting frequently with half the reserved marinade until juices run clear when meat is pierced with a knife; about 30 minutes.
Heat remaining reserved marinade in a small pan, stirring occasionally. Serve hot with the chicken.
- 1 can (20 oz.) unsweetened sliced pineapple
- 1 tbsp. butter
- 1 tsp. brown sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- 3 cups reduced-fat vanilla ice cream
- 6 tbsps. hot caramel ice cream topping
- 6 tbsps. granola without raisins
Drain pineapple, reserving 1/3 cup of juice and six pineapple slices (Save remaining juice and pineapple for another use.)
In a small microwave-safe bowl, combine butter, brown sugar, vanilla, cinnamon and reserved juice. Microwave, uncovered on high for 1 to 2 minutes or until butter is melted. Brush half of the mixture on both sides of pineapple slices.
Grill, uncovered over medium heat or broil 4 inches from the heat for 3 to 5 minutes or until lightly browned, turning once and basting with remaining butter mixture.
Place pineapple in dessert bowls; top with ice cream. Drizzle with caramel topping and sprinkle with granola. 6 servings.