WHATS COOKN' SUNDAY " GRILLED LEMON CHICKEN"

MY FAVORITE GRILLED LEMON CHICKEN

Ingredients:

1/2 cup fresh lemon juice

1/2 cup soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

4 (6 ounces) skinless, boneless chicken breast halves

Preparation:

Rinse chicken breasts and pat dry with paper towels.

 Stir together the lemon juice, soy sauce, ginger, and

 black pepper in a bowl; pour into a large, resealable

 plastic bag. Add the chicken breasts, seal the bag, and

 massage to evenly coat the chicken with lemon juice

 mixture. Place in refrigerator to marinate for at least

 20 minutes, or up to 24 hours

.
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate.

Drain and discard marinade from the bag, and place chicken on

 preheated grill about 4 inches from the heat source for about 6 to 8

 minutes on each side Cook until chicken is no longer pink and juices

 run clear.

WHAT'S COOKN' SUNDAY "STRING BEANS WITH TURKEY TAILS"

These green beans don't taste like they came out of a can. They are full of flavor and our family favorite.

STRING BEANS WITH TURKEY TAILS

Ingredients

6 cans cut string beans (drained)

2 pounds of  smoked turkey tails

1 large onion chopped

3 cubes of chicken bouillon

1 teaspoon of black pepper

1 tablespoon of garlic power

Directions

1. Place the turkey tails and onion into a 4-quart Dutch oven and fill over halfway full with water and chicken bouillon cube. Season with pepper and garlic powder. Bring to a boil, for 30 minutes
2.  Add the green beans to the Dutch oven, then cover and simmer over low heat until meat falls off the bones, adding more water if needed cook for about 2 hours. Remove the bones and skin; return the meat to the pot.
3. I use the crockpot....and simmer my beans all day.
4. Always rinse your cans of green beans! 
5. Option: Add 15 small red potatoes peeled and cubed, add a little salt to taste simmer for 10 to 15 minutes, or until they can be easily pierced with a fork, and add to your string beans.