1/2 cup Italian dressing
1/2 teriyaki sauce
2 cloves garlic, minced
4-6 boneless skinless chicken breast halves
In a bowl, add the Italian dressing, teriyaki sauce and garlic; stir to combine.
Add the chicken breast halves; cover and marinate in the fridge overnight.
Grill over until chicken is done. Discard marinade.
NOTE: most times we don't take time to marinate and its still awesome, maybe even better.
we use Kraft dressing and Mr. Yoshidas sauce.
Sunday, January 30, 2011
Chicken Parmesan
4 boneless skinless chicken breast halves
salt & pepper
1/2 cup Italian breadcrumbs
1 egg, beaten
4 tsp butter
2 cups spaghetti sauce
4 slices mozzarella cheese
1 tsp parmesan cheese, grated
Pound chicken to flatten. Salt & pepper to taste. Dip chicken in egg; then in breadcrumbs.
Fry in butter in hot skillet, turning and browning until chicken is done. Remove from skillet.
To skillet add spaghetti sauce. Heat throughly. Add chicken. Place cheese on top of chicken.
Sprinkle with parmesan. Cover and cook until cheese is melted. Serve with wheat spaghetti
noodles.
salt & pepper
1/2 cup Italian breadcrumbs
1 egg, beaten
4 tsp butter
2 cups spaghetti sauce
4 slices mozzarella cheese
1 tsp parmesan cheese, grated
Pound chicken to flatten. Salt & pepper to taste. Dip chicken in egg; then in breadcrumbs.
Fry in butter in hot skillet, turning and browning until chicken is done. Remove from skillet.
To skillet add spaghetti sauce. Heat throughly. Add chicken. Place cheese on top of chicken.
Sprinkle with parmesan. Cover and cook until cheese is melted. Serve with wheat spaghetti
noodles.
Honey Ham
1/2 cup honey
1 cup brown sugar
1/2 cup orange juice
Combine all & pour over ham. Cook ham as directed.
1 cup brown sugar
1/2 cup orange juice
Combine all & pour over ham. Cook ham as directed.
Alton Brown's Baked Brown Rice
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tbsp unsalted butter
1 tsp kosher salt
Preheat oven to 375*F
Place the rice into an 8 inch square dish
Bring water, butter & salt just to a boil. Once water boils, pour it over the rice. Stir to combine.
Cover the dish tightly with foil. Bake on the middle rack for 1 hour.
After 1 hour, remove cover and fluff the rice with fork & serve.
2 1/2 cups water
1 tbsp unsalted butter
1 tsp kosher salt
Preheat oven to 375*F
Place the rice into an 8 inch square dish
Bring water, butter & salt just to a boil. Once water boils, pour it over the rice. Stir to combine.
Cover the dish tightly with foil. Bake on the middle rack for 1 hour.
After 1 hour, remove cover and fluff the rice with fork & serve.
Friday, January 28, 2011
Oven Fried Chicken Chimichangas
2/3 cup your favorite salsa
1 tsp ground cumin
1/2 tsp oregano
1 1/2 cups cooked chicken, chopped
1 cup shredded cheese
2 green onions, chopped
6 tortillas
2 Tbsp melted margarine
Toppings of your choice
Mix chicken, salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Roll tortilla up & lay seam side down on baking sheet.
Brush with melted butter. Bake at 400F for 25 minutes or until golden.
Garnish with your choice of toppings.
1 tsp ground cumin
1/2 tsp oregano
1 1/2 cups cooked chicken, chopped
1 cup shredded cheese
2 green onions, chopped
6 tortillas
2 Tbsp melted margarine
Toppings of your choice
Mix chicken, salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Roll tortilla up & lay seam side down on baking sheet.
Brush with melted butter. Bake at 400F for 25 minutes or until golden.
Garnish with your choice of toppings.
Salsa Chicken & Black Bean Soup
1 pound chicken
1 cup dried black beans or 2 cans drained & rinsed
4 cups chicken broth
1 cup frozen corn
1 (16oz)jar prepared salsa
1 1/2 teaspoon cumin
1/2 cup sour cream
Shredded cheese, avocado, cilantro or chips if desired
1 cup dried black beans or 2 cans drained & rinsed
4 cups chicken broth
1 cup frozen corn
1 (16oz)jar prepared salsa
1 1/2 teaspoon cumin
1/2 cup sour cream
Shredded cheese, avocado, cilantro or chips if desired
Place first 6 ingredients into crockpot. Cook on low for 6-8 hours or on high for 4-5 hours. Scoop out two cups of soup into blenger and blend until smooth. Pour back into crockpot. Stir in sour cream before serving and garnish with your choice of toppings. Serve with tortilla chips if desired
Wednesday, January 19, 2011
buffalo wild wings sauce
HONEY BBQ SAUCE
2 c. ketchup
1/2 c. honey
1/4 c. Worcestershire sauce
Combine all ingredients together. Let stand at room temperature for several hours allowing flavors to blend. Use your favorite BB meats: ribs, steaks, poultry, etc.; basting frequently.
OR
SWEET HEAT BUFFALO WING SAUCE
1/2 cup of Louisiana hot sauce
2 teaspoons sugar
5-8 chicken wings
Before mixing the chicken, stir the sugar and Louisiana hot sauce together and pour over the chicken
BUFFALO WILD WINGS
FOR THE WINGS:
20 chicken wing pieces
6 to 12 cups vegetable shortening
1/4 cup to 1/3 cup choice of sauce (recipes follow)
Celery sticks (for serving)
Heat shortening in your fryer to 350 degrees F.
Drop wings into shortening and fry for 10 to 12 minutes, or until wings are turning light brown. Remove wings to a rack or paper towels to drain for 1 minute.
Put wings into plastic container with a lid. Add 1/4 cup to 1/3 cup of your own sauce of to container, put lid on and give a good shake.
Pour wings onto plate and add celery on the side.
Serves 2 to 4 as an appetizer
SPICY GARLIC WING SAUCE:
1 cup Frank's cayenne pepper
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
MEDIUM WING SAUCE:
1 cup Frank's cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
HOT WING SAUCE:
1 cup Frank's cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 1/2 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
2 teaspoons cornstarch
Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.
While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.
Makes 1 1/2 cups
CARIBBEAN JERK SAUCE
Makes 2 cups
3 tablespoons margarine
2 tablespoons minced green onion (white and light green parts only)
1 cup water
3/4 cup ketchup
1/2 cup plus 2 tablespoons dark brown sugar
1/4 cup apple cider vinegar
2 tablespoons white vinegar
2 tablespoons Frank's cayenne pepper sauce
2 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons cayenne pepper
1 teaspoon dried parsley flakes
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon rubbed sage
Melt margarine over a medium-low heat. Add minced green onions and cook 5 minutes. You just want to sweat the onions to soften them up. You're not looking to brown them.
Remove pan from heat, and whisk in remaining ingredients. Put pan back on the stove and bring mixture to a boil over medium heat. Reduce heat and simmer 45 minutes or until sauce darkens and thickens. Cover sauce, then cool and chill until needed.
2 c. ketchup
1/2 c. honey
1/4 c. Worcestershire sauce
Combine all ingredients together. Let stand at room temperature for several hours allowing flavors to blend. Use your favorite BB meats: ribs, steaks, poultry, etc.; basting frequently.
OR
SWEET HEAT BUFFALO WING SAUCE
1/2 cup of Louisiana hot sauce
2 teaspoons sugar
5-8 chicken wings
Before mixing the chicken, stir the sugar and Louisiana hot sauce together and pour over the chicken
BUFFALO WILD WINGS
FOR THE WINGS:
20 chicken wing pieces
6 to 12 cups vegetable shortening
1/4 cup to 1/3 cup choice of sauce (recipes follow)
Celery sticks (for serving)
Heat shortening in your fryer to 350 degrees F.
Drop wings into shortening and fry for 10 to 12 minutes, or until wings are turning light brown. Remove wings to a rack or paper towels to drain for 1 minute.
Put wings into plastic container with a lid. Add 1/4 cup to 1/3 cup of your own sauce of to container, put lid on and give a good shake.
Pour wings onto plate and add celery on the side.
Serves 2 to 4 as an appetizer
SPICY GARLIC WING SAUCE:
1 cup Frank's cayenne pepper
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
MEDIUM WING SAUCE:
1 cup Frank's cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
HOT WING SAUCE:
1 cup Frank's cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 1/2 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
2 teaspoons cornstarch
Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.
While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.
Makes 1 1/2 cups
CARIBBEAN JERK SAUCE
Makes 2 cups
3 tablespoons margarine
2 tablespoons minced green onion (white and light green parts only)
1 cup water
3/4 cup ketchup
1/2 cup plus 2 tablespoons dark brown sugar
1/4 cup apple cider vinegar
2 tablespoons white vinegar
2 tablespoons Frank's cayenne pepper sauce
2 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons cayenne pepper
1 teaspoon dried parsley flakes
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon rubbed sage
Melt margarine over a medium-low heat. Add minced green onions and cook 5 minutes. You just want to sweat the onions to soften them up. You're not looking to brown them.
Remove pan from heat, and whisk in remaining ingredients. Put pan back on the stove and bring mixture to a boil over medium heat. Reduce heat and simmer 45 minutes or until sauce darkens and thickens. Cover sauce, then cool and chill until needed.
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