Looking for an inexpensive and tasty way to jazz up that chicken? Read on ...

Celebrity Chef Nikki Shaw: Anyone who knows me knows that I'm constantly in search of great food, fun, and adventure! A flavorful way to take your food to the next level is to use a liquid "marinade" or a dry "rub." Marinades are usually made with acid (citrus juice, wine, vinegar, yogurt), oil (olive, sesame, vegetable, canola), and flavor (chopped vegetables, herbs, spices, condiments). The acid in the marinade tenderizes food and gives it a tangy flavor. The oil adds moisture and softens the taste of the acid. You can add ethnic flavors by using ingredients like: soy sauce, oregano, ginger, cinnamon, or curry.

A dry "rub" is a combination of seasonings that are blended and "massaged" into meat, poultry, or fish. Rubbing a seasoning mixture onto your food is a fast way to add delicious flavor. Typical rub ingredients include: garlic powder, onion powder, chili powder, paprika, cumin, brown sugar, salt, and pepper.

Try this tangy treat on your meat:

Homemade Lemonade Marinade

¼ cup fresh lemon juice
2 tablespoons brown sugar
2 tablespoons fresh garlic, crushed
½ cup onion, finely chopped
½ cup olive oil

1. In a medium bowl, whisk all of the ingredients together.
2. Pour marinade into a gallon-size plastic resealable bag. Add steaks, chicken, or fish to the bag and turn to evenly coat. Place bag in the refrigerator.
3. Marinate steaks and chicken for 1 hour and fish for 30 minutes. Remove meat from bag, discard marinade, then cook until done.

"NIK TIP": Nothing beats the convenience of an easy cleanup! I love to marinate items that contain acid in plastic resealable bags. Non-reactive containers made of plastic, glass, or ceramic also work well. Always avoid metal or aluminum containers because they react with acid and add an unpleasant metallic flavor. Discard marinades after they have been in contact with raw meat.

In this bitter economy, I'll show you how to make life sweet right at home.

Celebrity Chef Nikki Shaw is the owner of Flavor Caterer in Oakland, Ca. and was a finalist on the Food Network's "Next Food Network Star." She is the host of the radio show "Today's Flavor" broadcast on San Francisco's KBLX and webcast on WBLS in New York. She is married to LA Lakers' Assistant Coach Brian Shaw and lives in both Northern & Southern California with their three children. www.chefnikkishaw.com