buttermilk roast chicken

Buttermilk Roast Chicken

Adapted barely from Deb Perelman's Smitten Kitchen, the original version by Nigella Lawson can be found here.
Serves 4 to 6.
Prep time 10 mins, cook time approximately 20 mins.
Begin this recipe at least 1 day ahead.

Note: I made this in a cast iron skillet just because (1) I was too lazy to line a baking dish with parchment and (2) I wanted to use my cast ironware more often. There is really no need to line your baking dish if you're using this recipe as the sugar content is quite low and hardly any drippings result from it to give you a hard time at the sink. As usual, I made my own buttermilk as the boxed stuff had been from the store for weeks - use 1 tablespoon acid (lemon juice or vinegar) to 1 cup whole milk (I take no responsibilities if you use skim and then realize the outcome is short). I roasted 5 pieces after 48 hours and the rest 1 day later without incident.

• 2 cups buttermilk
• 5 garlic cloves, peeled and smashed
• 1 tablespoon kosher salt
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons paprika, plus extra for sprinkling (I used smoked)
• Lots of freshly ground black pepper
• 2 1/2 to 3 pounds chicken parts (I used 3 thighs and 6 legs)
• Drizzle of olive oil
• Flaked or coarse sea salt, to finish
• 3 teaspoons goose/duck fat (optional)
• Chopped coriander (optional, parsley or thyme works well too)

In the measuring up of the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground black pepper. Place all the chicken parts in a gallon-sized freezer bag (or lidded container) and pour the buttermilk brine over them. Swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours (as mentioned earlier, we tried an extra 24 hours without incident).

When ready to roast, preheat oven to 425°F (fan on for convection). Heat up a cast iron skillet on medium high heat. Add in the goose/duck fat if using, drizzle over some olive oil. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on the skillet. Turn off heat. (If using a baking dish, just arrange the chicken in it skin side up.) Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 20 minutes if using cast iron skillet or 25-30 minutes if using baking dish, until brown and done. Garnish with herbs of choice if using, serve immediately with pan drippings over some potatoes or greens.

stuffed chicken

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil

by Pam on June 22, 2011

I needed to get rid of some leftover ricotta cheese and spinach so I created this recipe. It was SO DELICIOUS! The chicken was really moist and tender while the panko was crunchy and the ricotta mixture was flavorful and creamy. I will be making this dish again and again – my husband and I especially loved it. I highly recommend this recipe.

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil:

Recipe and photos by For the Love of Cooking.net

 

• 1 cup of low fat ricotta cheese
• Small handful of baby spinach, chopped
• Small handful of grape tomatoes, diced (remove the seeds if possible)
• 2 tbsp Parmesan cheese, grated
• 1 tbsp fresh basil, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of oregano
• 2 chicken breasts
• Italian seasoned panko crumbs
• 2 tsp olive oil

Preheat the oven to 400 degrees.
Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks (or if you are like me and realize that you don’t have toothpicks, simply break some kebab sticks in half and use them).

Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the oven. Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing. Enjoy.

Click here for a printable version of this recipe – For the Love of Cooking.net

korean short ribs

Crock Pot Korean Beef Short Rib Tacos

• 6 1/2 pounds short ribs (or other ribs)
• 1 1/2 cups low sodium soy sauce
• 1 1/3 cups packed brown sugar
• 10 cloves garlic
• 2-3 inch piece of fresh ginger, peeled
• 6 tablespoons rice vinegar
• 2 tablespoons dark sesame oil
• 1-2 teaspoons crushed red pepper flakes

Cucumber Slaw

• 1 hot house cucumber
• 4 teaspoons rice vinegar
• 1 teaspoon sugar
• 2 pinches of salt
• crushed red pepper flakes to taste

To serve:

• 6-inch flour tortillas
• fresh cilantro
• extra Siracha

In the bowl of a small food processor, pulse the garlic and ginger until finely chopped (you can do this with a knife or on a microplane as well, but it was really fast and easy in my mini food processor).

Add the ribs to the crock pot.  In a medium bowl, whisk together all the ingredients for the cooking liquid.  Pour over the ribs.

Set the crock pot to low and cook about 8 hours. When ready to serve, remove the bones from the ribs, and shred into bite-sized pieces.

Skim the fat off the top of the liquid and add to a small saucepan.  Simmer over medium-low heat until thickened and reduced.  Pour over the shredded meat and serve.

For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one.  In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes.  Toss the cucumbers in the mixture and refrigerate until ready to use.

To serve, warm the tortillas and fill with the shredded meat, and top with cucumbers, cilantro, and Siracha to taste.


Korean Beef adapted from My Life as a Mrs. and Confections of a Foodie Bride, originally from What's Cooking Chicago and Blisstree


Cucumber Slaw from My Life as a Mrs, originally from Steamy Kitchen

bake coconut chicken fingers

Baked Coconut Chicken Fingers

Posted on February 2, 2012

Here’s one recipe that you will definitely want to feature at your Super Bowl party this Sunday. These crunchy coconut chicken fingers are oven baked, not fried! They have all the great taste of those greasy, deep-fried chicken fingers but these are so much healthier for you. My husband and I make the Baked Chicken Fingers at least once a month. During a busy weeknight I can always count on them being quick, healthy and delicious. I was getting ready to make another batch of those chicken fingers the other night when I had a craving something coconutty. I pulled out some shredded coconut and went to work. Crusted with a panko coconut mixture, oven baked and served with a homemade sweet dipping sauce, these were a huge hit in my house! Make these tonight, trust me, your family is going to love them!

One Year Ago: Homemade Oreo Cookies 

Baked Coconut Chicken Fingers

Printer Friendly Version
For the Coconut Chicken Fingers:

• 1 cup shredded sweetened coconut
• 1 cup panko breadcrumbs
• 2 tablespoons canola oil
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large egg whites
• 1/2 tablespoon water
• 1/2 tablespoon Dijon mustard
• 1 tablespoon orange marmalade
• 1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)

For the Dipping Sauce:

• 1/2 cup orange marmalade
• 2 teaspoons mustard
• 1 teaspoon horseradish
• dash salt
• drizzle of honey to taste

Directions:

1. Preheat oven to 475 F.  Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.
2. In the bowl of a food processor fitted with the metal blade process coconut until finely chopped.
3. In a 12 inch skillet, combine the breadcrumbs, coconut and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer to a wide, shallow dish and set aside to cool.
4. In a second shallow dish, combine flour, garlic powder, cayenne pepper, salt and black pepper.
5. In a third shallow dish, whisk together egg whites, water, Dijon mustard and marmalade until the egg whites are broken up and the mixture is foamy.
6. Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture, shaking to remove excess, then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumb/coconut mixture, turning to coat both sides. Transfer to the wire rack and repeat with all chicken tenderloins.
7. Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.
8. Meanwhile, in a small bowl combine orange marmalade, mustard, horseradish, salt, and honey. Set aside. Serve as dipping sauce for the chicken fingers.

Asian Peanut Noodles with Chicken

Asian Peanut Noodles with Chicken
Adapted from Family Favorite Recipes
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1/6th of recipe • Old Points: 6 pts • Points+: 8 pts
Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g

Light Peanut Sauce:

• 14.5 oz fat free chicken broth (vegetarians use vegetable broth)
• 5 tbsp better'n peanut butter
• 1 tbsp Sriracha chili sauce
• 2 tbsp honey
• 2 tbsp soy sauce (use Tamari for gluten free)
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced

 

• 16 oz chicken breast, cut into thin strips
• salt and pepper (to taste)
• 1 tbsp Sriracha chili sauce (more or less to taste)
• juice of 1/2 lime
• 5 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce (use Tamari for gluten free)
• 1/2 tbsp sesame oil
• 8 oz rice noodles

 

• 3/4 cup green onion, chopped
• 1 1/4 cups shredded carrots
• 1 1/4 cups cup shredded broccoli slaw 
• 1 cup bean bean sprouts
• 2 tbsp chopped peanuts 
• 1 lime, sliced
• cilantro for garnish (optional)

For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

Healthy Baked Chicken Nuggets

Healthy Baked Chicken Nuggets
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g

• 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
• salt and pepper to taste
• 2 tsp olive oil
• 6 tbsp whole wheat Italian seasoned breadcrumbs
• 2 tbsp panko
• 2 tbsp grated parmesan cheese
• olive oil spray (I used my Misto)

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

broccoli and cheese pie

box (9 oz) Green Giant® frozen broccoli cuts, thawed, drained

1 1/2
cups shredded Cheddar cheese (6 oz)

1
cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained

1
medium onion, chopped (1/2 cup)

1/2
cup Original Bisquick® mix

1
cup milk

1/2
teaspoon salt

1/4
teaspoon pepper

2
eggs

Save $$$ on your favorite brands

* 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
* 2 In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
* 3 Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

bacon cheeseburger pie

6
slices bacon

1
lb lean (at least 80%) ground beef

1/4
teaspoon pepper

1
large onion, chopped (1 cup)

1/4
cup ketchup

1
cup shredded Cheddar cheese (4 oz)

1/2
cup Original Bisquick® mix

1
cup milk

2
eggs

Save $$$ on your favorite brands

* 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
* 2 In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
* 3 In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
* 4 Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

Roasted butter herb turkey

Ingredients

* 3/4 cup butter, softened
* 1 1/2 teaspoons poultry seasoning
* 2 tablespoons garlic herb sauce mix (recommended: Knorr)
* 1 1/2 teaspoons crushed garlic
* 1 (32-ounce) bag celery and carrot party sticks
* 2 large onions, large dice
* 1 (32-ounce) container low-sodium chicken broth
* 12-pound turkey, thawed if necessary
* 1 tablespoon salt
* 1 tablespoon pepper
* 3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)
* 1 lemon, thickly sliced

Directions

In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.

Preheat the oven to 450 degrees F.

Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.

Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.

Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

chicken and dumplings

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired

1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Taco Chicken

1 1/2 cups nacho cheese tortilla chips (1 3/4 oz)
1/2 cup Original Bisquick® mix
4 boneless skinless chicken breast halves (about 1 1/4 lb)
1 egg, beaten
2 tablespoons taco sauce
3 tablespoons vegetable oil

1.
Place tortilla chips in 1-gallon resealable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
2.
Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to about 1/4-inch thickness. In small shallow dish, mix egg, taco sauce and salt. Dip chicken into egg mixture, then shake in bag to coat with Bisquick mixture.
3.
In 12-inch nonstick skillet, heat oil over medium heat. Reduce heat to medium-low. Cook chicken in oil 10 to 12 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).

Rice/Veggie/Chicken dinner

umm nice name huh? Well again threw together some Trader Joe's goodies and discovered this one, again no left over around and Paisley our 2 year old ate it up like candy!

Rice
brown long grain rice cooked (any rice will do this is our preference)

Veggie
half a package of Trader Joe's vegetable medley cooked(carrots,peas,cauliflower,corn)(your preference of veggies will do just fine)

Protein
cut up into bit sizes some frozen chicken breasts
marinade them as at least 15 min in Trader Joes Island Soyaki (or whatever you so choose)
brown them a drizzle of olive oil


You can buy the rice cooked or precooked, cook the veggies according to the bag and then brown the chicken bites all all together and EAT WHILE HOT!!! you may want to add a dash of soy sauce... but we ate it as it, the chicken had marinated long enough it had enough flavor :)
ENOJY

Rubbed & Sauced BBQ Baby Chickens

2 (3 1/2-pound) "baby" chickens
Olive Oil
Salt and fresh ground pepper or Classic BBQ Rub, recipe follows
Favorite BBQ sauce or Sassy Brown Sugar and Bourbon Sauce, recipe follows

Build charcoal fire or preheat gas grill. Using poultry shears or a chef's knife, split chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.

Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer. Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.

Classic BBQ Rub:
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed

Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.

Note: Extra rub can be stored in an airtight container for up to six months.

Yield: about 1 cup

Sassy Bourbon and Brown Sugar Barbecue Sauce:
1 (28-ounce) can crushed tomatoes
1 cup firmly packed brown sugar
2 tablespoons molasses
1/2 cup bourbon
1/2 cup ketchup
1/4 cup American-style chile sauce
1/4 cup apple-cider vinegar
1/8 cup red wine vinegar
1/4 cup Worcestershire sauce
2 teaspoons Classic BBQ Rub, see recipe
1 tablespoon unsweetened cocoa
Kosher salt and freshly ground black pepper

In a large saucepan on the stove, add tomatoes, sugar, molasses, bourbon, ketchup, chile sauce, vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine. Add the classic spice rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.

Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender. Taste and adjust seasonings with salt, about 1/2 teaspoon, and freshly ground pepper. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine. Let sit 5 minutes and stir again to make sure cocoa powder is well distributed. Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator.

Slow Cooker Lemon Garlic Chicken

1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
Kosher salt
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs

Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs

north shore hawaiian meatballs

Oh my word these are amazing. I would make them every night if I could!

meatballs:
1 1/4 lbs ground pork
1 can (8oz) crushed pineapple including juice
1 packet onion soup mix (powder)

sauce:
1 can (15oz) tomato sauce
1c hawaiian marinade
2tbsp brown sugar
3/4c pineapple juice

in a large bowl combine
pork
crushed pineapple and juice
onion soup mix
mix well (I use my hands it works better)
make 1 in meatballs

In a large skillet over medium heat stir
all sauce ingredients
bring to boil
using spoon drop meatballs into sauce
bring back to a boil
reduce to a simmer and cover
simmer for 12-15min
gently sirring occasionally
remove and serve

I serve these on top of some instant brown rice then pour some of the sauce and eat it up!!! Left overs are great for the husbands lunch the next day!

creole short ribs

Oh wow, I made this a few weeks ago and my husband is still talking about it.

1 1/2c flour
2tbsp pepper
4 1/2 lbs beef short ribs, rinsed and patted dry
2tbsp canola oil
1 large onion, peeled and chopped
1 clove garlic, crushed or minced
1 can (14.5oz) diced tomatoes
1 can (14oz) beef broth

In a small bowl combine
flour
pepper
dredge short ribs into mixture

Heat oil in a large skillet
brown ribs on all sides
remove ribs from pan
drain fat
add remaining ingredients to pan
bring to a boil over medium heat
scraping brown bits from pan

Preheat oven to 350F
return ribs to pan and spoon sauce over top
return to a boil and cover tightly
place pan in preheated oven and braise for 2-2 1/2hrs until ribs are tender

I love to serve this on top of some brown rice. The subtle sweetness of brown rice pairs perfectly with the seasoning ans spice of the ribs. They will be so tender... the left overs work great as a sandwich!

margarita chicken breasts

name says it all... two of my favorites in one dish.

I like to make marinades in gallon size ziploc bags
1 can frozen margarita mix, thawed
2/3c tequila
1/2c freshly chopped cilantro

place boneless skinless chicken breasts or chicken legs
marinade over night in the refrigerator
grill chicken on the BBQ about 18-22min until cooked through

serve with some great summer sides!

hot honeyed spareribs-slow cooker

Oh WOW, these are finger licking... more like finger sucking good. Messing and mouth watering. Get a wet nap first.

4 lbs baby back ribs, cut into individual portions
garlic salt
pepper
1/2c honey
1/4c soy sauce
1/4c chili garlic sauce
1c catalina dressing
1tsp ground ginger

Preheat broiler
line bottom portion of broiler pan with foil for easy clean up
spray lightly with Pam

Season cut spareribs with garlic salt and pepper
broil for 5 min
turn and broil another 5 min
place browned ribs on 4-5qt slow cooker

In a medium bowl stir
honey
soy sauce
chili garlic sauce
catalina dressing
ginger
pour sauce mix over ribs
cover and cook on low for 8-9hrs or high for 3-4hrs

with tongs remove from slow cooker
skim fat from sauce
serve ribs with sauce on the side

There will be NO left overs. Serve with some beans and slaw. Plenty of different options are in the "side dishes" category.

beef pot roast-slow cooker

I grew up eating pot roast often. I would always throw a fit claiming I didn't like it and would not eat it. Then of course I would end up eating it and loving it. Well now that I am older and my pallets has changes drastically, I love to make this in the morning (slow cooker meal) and enjoy it when my husband comes home.

1 bag of baby carrots
1 large onion, peeled and chopped
1 beef chuck roast (4 lbs) rinsed and patted dry
1 can condensed cream of celery soup
1 packet of onion soup mix (powder)
1c low sodium beef broth
1/4c steak sauce (A-1)
salt and pepper

Add all vegetables to the bottom of a 4-5qt slow cooker

Season roast with salt and pepper
Heat oil in a large skillet over medium-high heat
brown chuck roast on all sides
then place in slow cooker

In a medium bowl stir together
cream of celery soup
onion soup mix
beef broth
steak sauce
pour over top of roast

Cover slow cooker and cook on low heat for 8-9hrs
or on high for 3-4hrs

When I make this I get up about 15 min earlier than normal (when I worked anyway...) and prepare it. Letting it cook all day while I am at work. When you come home the house will smell wonderful. Just make some garlic toast and EAT!

yummy halibut

This is even easier than the other halibut dish... taste is just as good.

Preheat oven to 350F
In a bowl mix
1/2c green onion
1c sour cream
1tsp lemon pepper
1/2c parmesan cheese

Makes a thick paste
Spread it over about 2 lbs of halibut in baking dish
Bake for 40-45 min and eat it up
There will not be any left overs, I promise.