Grilled Marinated Chicken

Grilled Marinated Chicken

Ingredients:
** 1 stephen ceideburg
** 3 T cilantro root,Minced
** 3 T fish sauce
** 3 T chinese light soy sauce
** 2 T fresh lime juice
** 1 T black pepper,Freshly Ground
** 1 T garlic (3 cloves),Minced
** 2 lb chicken legs (or breasts) -skin and fat removed

Directions:
1. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally.

2. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade.

3. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.

Yield: 4 Servings

Enjoy!
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Broiled Chicken With Mustard

Broiled Chicken With Mustard

Ingredients:
** 3/4 lb very small potatoes
** 1 large carrot
** 4 small white onions
** 1 salt & pepper
** 4 lb chicken split for broiling
** 2 T dijon (or dusseldorf -mustard)
** 2 T peanut oil
** 2 T butter
** 1/3 lb mushrooms
** 1 T red wine vinegar
** 2 T finely parsley,Chopped

Directions:
1. Preheat the grill. 2. Peel the potatoes. If they are not very
small,cut them in half. Put them in a saucepan and cover with water.

3. Trim and peel the carrot. Cut into 2-in. length, then cut into quarters. Peel the onions and cut them in half. Add the carrots and onions to the potatoes. Add salt to taste and bring to a boil. Let stand 10 min.


4. Meanwhile, sprinkle the chicken halves with salt and
pepper. Brush on all sides with mustard. Arrange the halves side by side in a baking dish, skin side down. Sprinkle with the oil. Place on the grill and cook for 10 min.

5. Drain the vegetables. Melt the butter in a skillet and when quite hot but not brown, add the vegetables. Cook over relativly high heat, shaking the skillet and stirring the vegetables.

6. Add the mushrooms and sprinkle with salt and
pepper to taste. Continue cooking, shaking the skillet and stirring occasionally, about 7-8 min.

7. Pour off all the fat from the baking
dish and turn chicken halves again.

8. Turn then oven heat to 400. Place the dish in the oven and bake 10 min.

9. Place the dish on top of the stove. Add the vinegar to the liquid and cook for a few seconds over high heat,stirring. Sprinkle with parsley

Yield: 4 Servings

Enjoy!
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Apple Fritter Bread

Brown Sugar/Cinnamon Mixture:
1/3 cup light brown sugar
1 teaspoon ground cinnamon
Bread Loaf
1/2 cup butter softened
2/3 cup granulated sugar
2 eggs room temp
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk room temp
Chopped Apple Mixture
2 large apples any kind, peeled and chopped small, but not fine. Then toss apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon just before adding it to the bread mixture.
Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- depending on thickness of glaze wanted.


Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
Mix 1/3 cup brown sugar and 1 teaspoon cinnamon together in a bowl. Set aside.
Combine & whisk 1 & 1/2 cups flour and 1 & 3/4 teaspoons baking powder together in another bowl and set aside.
In another medium-sized bowl, beat 2/3 cup granulated sugar and 1/2 cup softened butter together using an electric mixer until smooth and creamy.
Beat in 2 eggs, one at a time until blended in; add in 1 & 1/2 teaspoons vanilla extract and mix in.
Add the flour mixture into creamed butter mixture and mix until blended.
Mix 1/2 cup milk into batter and continue mixing until smooth.
Pour half the batter into the prepared loaf pan; add half the chopped apple mixture with the sugar and cinnamon added in.
Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes.
To make glaze, mix 1/2 cup powdered sugar and 1 to 3 tablespoons milk or cream together until well mixed. (Place mixture in microwave for 10 seconds to get it pourable if it needs a boost.)
Let loaf rest in pan for about 15 minutes before removing from pan to let cool off completely on a cooling rack. Drizzle with glaze.

Note
If you want more glaze, make a double batch.
For more apple fritter style like the apple fritter donut- use more milk for a thinner glaze that you can pour over the whole loaf.

Carne Gisada

CARNE GISADA

Ingredients:
** 3 lbs beef stew meat
** 2 cans diced ROTEL tomatoes with green chilis
salt and peper to taste
** 3 cloves garlic minced
** 1 cup chopped onion
** 3 TBSP flour
** 1/2 tsp cumin
** 1/2 tsp oregeno
** 1 tsp chili powder
** 1/4 cup water
** 1 diced bell pepper

Directions:
1. Place stew meat, 1/4 cup water, salt and pepper in crockpot. turn heat to high and let simmer for 1 1/2 hours. Drain juice from tomatoes into measuring cup. Add tomoatoes garlic and onions to crock pot STIR let simmer on high for 30 minutes.

2. Add cumin, oregeno, and chili powder to crock pot and stir. Blend juice and enough water to equal 1 1/2 cups liquid and flour stir into meat/veggie mixture.

3. Let cook on LOW for 3-4 hours until sauce is nice and thick (if you like runnier gravy three hours is good) Serve with warm flour tortillas.

Enjoy!
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Apple-coconut crisp

APPLE-COCONUT CRISP

Ingredients:
** 4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
** 1/2 cup sweetened flaked coconut
** 1 tablespoon flour
** 1/3 cup brown sugar
** 1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
** 1/2 teaspoon cinnamon
** 1/3 cup flour
** 1/2 cup quick rolled oats
** 2 tablespoons butter or margarine

Directions:
1. In a casserole 1 1/2-quart baking dish that fits in the slow
cooker/Crock Pot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon.

2. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender.

3. Serve warm with vanilla ice cream or whipped topping

Enjoy!
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Bacon-Cheese Dip

Bacon-Cheese Dip

Ingredients:
** 1/2 c sour cream
** 1/4 lb cheese, roquefort
** 3 oz cream cheese
** 1/4 ts tabasco sauce
** 4 sl bacon cooked crisp
** 1 sm garlic cloves diced
** 1/4 ts celery seed, whole

Directions:
1. Put all ingredients into electric blender and blend until smooth.
2. Chill and serve with potato chips or crackers.

Yields 1-1/2 to 2 cups.

Enjoy!
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Gochujang Grilled Cheese

2 ounces grated Gruyère (about 6 tablespoons)
2 ounces grated white cheddar (about 6 tablespoons)
1 ounce grated fontina cheese (about 3 tablespoons)
2 garlic cloves, finely grated
2 tablespoons coarsely chopped fresh parsley
2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons mayonnaise (preferably Duke's)
1 tablespoon chopped red onion
2 slices pancetta (about 1 ounce)
4 slices good-quality crusty Italian bread, such as ciabatta
2 tablespoons mayonnaise
2 small pickled okra, thinly sliced
1/2 cup fresh bean sprouts
2 tablespoons olive oil
2 tablespoons unsalted butter

Make the cheese spread:
Mix Gruyère, white cheddar, fontina cheese, garlic, parsley, gochujang, mayonnaise, and onion in a medium bowl until well combined.
Assemble the sandwiches:
Heat a large cast-iron or non-stick skillet over medium-high. Fry pancetta until crispy and fat has rendered, 3-5 minutes per side. Wipe out skillet and reserve for sandwiches.
Spread 1 side of each slice of bread with 2 Tbsp. mayonnaise total (doing this before toasting helps ensure a golden brown and crispy grilled cheese). Flip 2 slices over so mayo side is face down. Divide cheese spread between these 2 slices. Top each slice with a piece of pancetta, half of sliced okra, half of bean sprouts, and a second slice of bread with the mayo on the outside of the sandwich.
Heat reserved skillet over medium-high. Combine oil and butter, stir until butter is melted, and immediately add sandwiches. Cover skillet with a lid or baking sheet to properly melt cheese; toast until bread is crispy and browned, 3–5 minutes per side. Cut sandwiches in half and serve immediately.