recipes

All-Seasoned Grilled Chicken

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  • Post category:Entrees

From the kitchen of: Easy Everyday Cooking

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Perfect Partner: Baked Beans

  • 1 1/2 cups chili sauce
  • 3/4 cup red wine vinegar
  • 1 1/2 tablespoons prepared horseradish
  • 2 samll cloves garlic, halved
  • 1 teaspoon salt
  • 4 bone-in breasts of chicken (6 ounces each)

Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes.

Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on the broiler pan.

Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes.

Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.

Variations

Precooking the chicken in the microwave will save time. Cover chicken with plastic wrap; microwave on HIGH for about 5 minutes.

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Honey Mustard Chicken

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From the kitchen of: Easy Everyday Cooking

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Perfect Partner: Green Beans

  • 1/3 cup Dijon Mustard
  • 1/3 cup honey
  • 2 tablespoons chopped fresh dill or 1 tablespoon dried dill
  • 1 teaspoon freshly grated orange peel
  • 2 1/2 pound chicken, quartered

Preheat oven to 400 degrees F. Combine mustard and honey in a small bowl. Stir in Dill and orange peel. (You may make the honey-mustard sauce ahead of time and keep refrigerated until ready to use. Store in an air-tight container for up to a week.)

Linke a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well. Turn chicken over. Gently pull back skin and brush meat with sauce, then brush skin with remaining sauce.

Bake until juices run clear when thickest portion of the meat is pierced with a knife, about 30 minutes.

Variations

Give the chicken a wonderful tangy taste by adding 2 tablespoons of orange marmalade to the sauce. For an even speedier meal, use skinless chicken breasts. Broil chicken, turning once, until no longer pink, about 15 minutes.

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Jambalaya

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From the kitchen of: Red Lobster

  • 1 small Red Lobster Cocktail Shrimp Party Platter
  • 1/4 cup oil
  • 1 medium onion, diced
  • 2 medium green peppers, diced
  • 8 stalks celery, diced
  • 20 ounce can chopped tomatoes
  • 1/4 cup flour
  • 1/2 to 1 teaspoon cayenne pepper (or to taste)
  • 1/8 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup dry sherry

Remove tails from shrimp, if desired. Add oil to large skillet. Place onions, peppers, celery and garlic in hot oil. Saute 2 minutes, then cover and sweat until cooked (5-7 minutes). Stir again. Sprinkle flour over vegetables and stir. Cook 5 minutes unitl roux begins to brown and stick to vegetables. Stir in tomatoes, allow to boil and thicken.

Add shrimp, cayenne, pepper and salt. Cook 5 minutes. Add sherry, bring back to a boil. Serve over white rice.

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Kraft Macaroni and Cheese Pizza

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From the kitchen of: Kraft

  • 7 1/2 ounce package of Kraft macaroni and cheese
  • 2 eggs
  • 8 ounce can tomato sauce
  • 4 ounce can mushrooms, drained
  • 1/4 cup chopped onion
  • 1 cup pepperoni slices
  • 1 teaspoon oregano leaves
  • 1 teaspoon basil leaves
  • 1 cup shredded mozzarella cheese

Follow directions on Kraft package to make mac and cheese. Add eggs, mix well. Spread into well-greased 12-inch pizza pan. Bake at 375 degrees for 10 minutes. Put on toppings, continue baking for 10 minutes. Makes 6-8 servings.

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Meatballs Stroganoff

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From the kitchen of: Unknown

  • 1 pound lean ground beef, pork, chicken or turkey
  • 1/2 cup soft bread crumbs
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 8 ounces fresh mushrooms, cut into quarters
  • 1 small onion, chopped
  • 1 tablespoon flour
  • 1/2 cup dry sherry
  • 1/2 cup water
  • 1/2 cup dairy sour cream
  • hot cooked noodles
  • parsley to garnish

In a mixing bowl, combine ground meat, bread crumbs, eggs, salt and pepper; mix well. Shape into 12 meatballs. In a large skillet brown meatballs in hot oil; remove. pour off pan drippings, reseving 2 tablespoons in skillet. Cook mushrooms and onion in drippings until tender, about 3 minutes. Add flour; cook and stir for 1-2 minutes or until thinkened and bubbly. Stir in sherry and water. Return meatballs to skillet. Simmer, covered, 20 minutes. Remove from heat; stir in sour cream. Serve over hot cooked noodles. Garnish with parsley.

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Grilled Rib Eye Steaks With Dipping Sauce

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From the kitchen of: Unknown

  • 1 pound beef rib eye

Marinade:

  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar

Dipping Sauce:

  • 5 small dried red chiles
  • 1/4 cup Thai fish sauce
  • Juice of 2 limes
  • 1 teaspoon palm or brown sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon roasted rice powder
  • 2 scallions, finely chopped

Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.

Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.

Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for mediumrare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.

Yield: 4 servings

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Home Made Pizza

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From the kitchen of: Pat Mineart

Dough ingredients:

  • 4 1/2 cups flour
  • 1 package yeast
  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 1/2 cups water
  • 1/2 cups oil

Mix dough, let rise 1/2 hour. Press into pans. Cover with toppings.

Toppings:

  • 12 ounce can pizza sauce
  • 1 pound mozarella cheese
  • 1 pound sausage cooked
  • 1 pound pepperoni sliced

Bake at 425 degrees for 20 minutes.

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Disgustingly Easy Stuffed Pork Chops

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From the kitchen of: Carol in the Carolinas

  • Pork Chops, extra thick (1 1/2 inches). One per guest
  • Stove Top Stuffing
  • Butter
  • Water
  • A Pan and a Bowl

Split chops down the middle creating a pocket. Preheat Oven to 375. Prepare Stuffing in a bowl with hot water per directions on box increasing water by 1/4 a cup. Foil line Pan and spray with Pam or grease with butter. Lay Pork Chops in and stuff with stuffing with a good size mound overflowing. Bake uncovered for 30-40 min until pork is done and outside edge of stuffing good and brown/crispy. Serve. Inside will be juicy and flavored! Looks fancy but they’ll never know how easy!

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Taco Salad

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From the kitchen of: Pat Mineart

  • 1 pound ground beef
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt

Simmer 15 minutes Mix with:

  • 1 head lettuce
  • 4 tomatoes
  • 1 cup cheddar cheese
  • 1 medium onion
  • 1/2 cup bacon bits
  • 1/2 bag or tortilla chips
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Pineapple Fried Rice

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From the kitchen of: Unknown.

  • 1 ripe pineapple, for serving rice (optional)
  • 4 cups cooked longgrain rice, such as jasmine, chilled
  • 3 tablespoons vegetable oil
  • 1 small onion, finely diced
  • 5 cloves garlic, chopped
  • 1 tablespoon grated fresh ginger
  • 1 cup blanched, sliced Chinese long beans
  • 1/2 cup seeded, diced tomatoes
  • 1 cup finely chopped fresh pineapple
  • 3 tablespoons Thai fish sauce
  • 1 teaspoon sugar
  • 3 green onions, thinly sliced diagonally

If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.

Crumble the cold rice between your fingers to separate the grains, and set aside.

Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.

Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

Yield: 4 to 6 servings

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