Cookin’ With Cathy: Grilled Stawberry Shortcake, Grilled Chicken 

To find out more about what Cathy Speronis is up to, check out her website at


Lemon Garlic Grilled Chicken


1 family-sized package split chicken breasts 1 cup olive oil Juice of 1 lemon 2 cloves garlic, pressed 1 tsp kosher salt Fresh ground black pepper Chili powder


 Clean chicken, dry and place in a large Ziploc bag.  Combine remaining ingredients except for chili powder in a small bowl.  Pour over chicken, seal bag and shake to evenly coat chicken.  Place in refrigerator to marinate for 1/2 hour. Preheat grill on high.  Remove chicken from marinade and place on a platter, skin-side up.  Sprinkle chicken with chili powder.  Turn grill to low and place chicken breasts skin side down, cook for 2 minutes.  Turn over, cover grill and cook for 25—30 minutes until juice run clear and internal temperature reaches 165*. Place cooked chicken breasts on a clean platter and cover with foil.  Allow to rest for 5 minutes.  Serve.

Cilantro-Lime Corn


1 lb frozen corn kernels 1/2 tsp. kosher salt 1/8 tsp. baking powder 3 Tbsp. unsalted butter 2 tsp. lime juice 1 Tbsp. chopped fresh cilantro Place corn kernels in a medium saucepan.  Cover with cold water.  Add salt and baking powder.  Place over medium-high heat and bring to a boil.  Reduce heat and simmer for 2—5 minutes until corn is tender.  Drain off water and add butter, lime juice and cilantro.  Stir until butter is melted.  Serve.

Grilled Strawberry Shortcake


1 lb. fresh strawberries, cleaned and hulled 1 package shortcakes 1/3 cup strawberry jam 2 tsp. kirsch (or maraschino cherry liquid) 1 tsp. lemon juice Vanilla ice cream Whipped cream


Soak 4 wooden skewers in water for 1/2 hour.  Preheat grill on low. Meanwhile combine strawberry jam, kirsch and lemon juice in a small bowl.  Set aside. Place strawberries onto skewers.  Place onto grill and cook for 4—5 minutes turning half way through. Place shortcakes onto grill just until they are warmed and have grill marks. Place cakes on a serving platter and put a small scoop of ice cream into each.  Top with grilled strawberries, sauce and whipped cream.  Serve.