
Sweet Heat Chicken
* 1lb of chicken breasts (cleaned)
* 4tbs of Sweet Heat Marinade
* 1tbs of apple cider vinegar
* Salt to taste
*1tbs olive oil
Mix all the ingredients in a zip lock bag and keep in the fridge for a minimum of 30min, best results over night.
Place the chicken breast on the grill with at least 1/2 inch of space between them. Close the lid and cook the chicken for 4 to 5 minutes. Raise the lid and turn the chicken breasts. Cook an additional 4 to 5 minutes or until internal temperature is 165 degrees fahrenheit. Voila! Sweet Heat Chicken.

Ginger & Herbs Fish
* 3 Fileted Fish
* 4tbs of Ginger and Herbs Marinade
* juice of 1 lime (More is optional)
* Salt to taste
* 1/2 tbs of Old Bay seasoning
* 1tbs olive oil
Mix all the ingredients in a zip lock bag and keep in the fridge for a minimum of 30min, best results over night.
Heat the olive oil in a skillet over medium high heat; cook fish in the hot oil until the fish flakes easily with a fork,about 4 minutes per side.

Nikki's Sauteed Veggies
* Mixed vegetables sliced
* 3tbs of Original Marinade
* Salt to taste
* 1tbs olive oil
In a large saute pan over medium-high heat, add the olive oil and heat. Add the veggies and the marinade and cook until they start to wilt, about 2- 5 minutes depending on the veggies.

Spicy Pasta
* Pasta
* 4tbs of Original Spicy Marinade ( add more optional)
* Grated Parmesan Cheese
* Cup of chopped onions
* 1tbs of minced garlic
Cook pasta in a large pot of boiling water until done. Drain. Meanwhile, heat the oil in a frying pan over medium heat. Add Original Spicy, onions, garlic, salt and pepper to taste. Cook about 5 minutes, or until onions are soft. In a large bowl, mix the sauce into pasta. Stir in grated cheese. Serve