This is a super fast, easy and delicious all purpose marinade. We use it constantly as it’s just as wonderful on flank steak as it is on chicken. 

½ C soy sauce
¼ C sugar or 1/8 C Splenda
¼ C mirin or dry sherry
¼ C salad oil
1 T grated fresh ginger
2 cloves garlic, minced

1. Combine all ingredients. Marinate meat or chicken for several hours or overnight and then grill.

Enough for 2 - 3 pounds of meat or chicken.

OK, I confess - I’m a jalapeno junkie.  I’ll eat anything wth jalapenos.  These grits are great any time of day, just as good for dinner as for breakfast.   Perfect with fresh fried fish.  

4 C water
1/2 t salt
1 C quick grits
1 C (4 oz.) grated sharp Cheddar cheese
8 oz. Monterey Jack cheese with jalapenos, cubed
1/4 C (1/2 stick) butter or margarine
3 eggs, lightly beaten
2 T chopped jalapeno peppers
1 T Worcestershire sauce
Paprika

• Preheat oven to 350°F. Grease a 2-quart baking dish. Bring water and salt to a boil in large saucepan. Stir in grits. Cover; reduce heat to low. Cook 5 minutes, stirring occasionally. Remove pan from heat.
• Stir in cheeses and butter until melted. Add eggs, jalapeno pepper and Worcestershire sauce; blend well. Pour mixture into prepared dish. Sprinkle with paprika, as desired.
• Bake 40 to 45 minutes or until set. Cool 10 minutes before serving.

Makes 6 to 8 servings.