Prize-Winning Grilled Chicken

This recipe came from Family Fun a few years ago. I like it because the herbs give the marinade pizzaz, and the glaze is really delicious!.

Marinade: 
1/2 cup soy sauce
1/4 cup oil
1/4 cup vinegar
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic powder with parsley
1/4 tsp. pepper

Mix above ingredients and marinate chicken. While grilling, baste with following glaze:

Glaze: 
3/4 cup ketchup
3/4 cup honey
1/2 cup soy sauce
3 tsp. minced garlic
1/4 tsp. Tabasco sauce

For freezer meal:

Thaw.  Grill chicken.  The glaze is included in a separate bag.  While grilling, baste with the glaze.

Pineapple Pork Chops

8 pork chops
1 can pineapple
1/4 tsp. nutmeg
2 Tbsp. brown sugar

Mix nutmeg and brown sugar with pineapple (including juice).  Bake covered at 350 degrees for 30 minutes.  Uncover and bake for 15-20 minutes more.  Occasionally spoon sauce over pork.  You could also cook in a crock pot. 

Grandma Wilson's Granola

13 c. oatmeal
2 c. brown sugar
2 c. coconut
2 c. nuts or seeds
1 c. water
1 Tbsp. salt
1 tsp. vanilla
1 1/2 c. oil

Mix dry ingredients.  Dissolve salt in water; add vanilla to water.  Add water and oil to dry mixture.  Stir until combined.  Bake in large roasting pan at 275 degrees for 1 to 1 1/2 hours.  Stir every fifteen minutes.  Add raisins or dried cranberries.

Our family loves this as a cereal with milk for breakfast.  You can also use it for a topping for yogurt. 

Asian Orange Chicken

Asian Orange Chicken

Rated: Submitted By: HARRY WETZEL Photo By: footballgrl16 Prep Time: 40 Minutes Cook Time: 40 Minutes Ready In: 3 Hours 20 Minutes Servings: 4

"Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice."

Ingredients:

Sauce: 1 1/2 cups water 2 tablespoons orange juice 1/4 cup lemon juice 1/3 cup rice vinegar 2 1/2 tablespoons soy sauce 1 tablespoon grated orange zest 1 cup packed brown sugar 1/2 teaspoon minced fresh ginger root 1/2 teaspoon minced garlic 2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes 3 tablespoons cornstarch 2 tablespoons water Chicken: 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil

Directions:

1.	Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2.	Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3.	In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4.	Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5.	Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 4/1/2013

Hawaiin Pork Chops

bone-in pork chops
soy sauce
minced ginger
sesame oil
pepper
coarse salt
brown sugar
pineapple juice

Asian Lettuce Wraps

Ingredients

• 16 Boston Bib or green leaf, or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced ginger  
• 1 tablespoon vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons sesame oil

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Beef Stroganoff

Beef Stroganoff

1 lb. ground beef
2 cups beef broth (I used Better Than Boullion)
1/2 cup diced onion
2 Tbs. butter
2 Tbs. flour
1 can (6 oz) mushrooms
1/2 cup sour cream
salt and pepper to taste

Brown onion and ground beef.  Melt butter; add flour and stir until a paste-like consistency is reached.  Add broth.  Simmer.  Saute mushrooms in a little butter or oil.  Mix meat, mushrooms, and sauce.  Add sour cream and simmer just long enough to heat the sour cream.  Serve over noodles or rice.

Tin Foil Dinners OR Oven Bake

FYI: I'm so sorry about the repeat meal! I tried to post it when I was in Pennsylvania, but after typing the whole post, I accidentally erased it and just gave up! Bethany made the meals when I was gone since I didn't get them taken care of before I left. Anyway, she saved the day by making the meals, but I do apologize about you getting two of the same meal! Anyhow... You can also bake the meat and vegetables in a baking dish or roasting pan in your oven, if you don't mind heating up your kitchen. I have also made tin foil dinners and baked them in my oven, if you aren't going camping or don't have a fire pit. Recipe: ground beef, sliced onion, carrots, sliced potatoes, seasoning to taste. Some people like to add creamed soup or onion soup mix. You can either make patties, or just crumble the ground beef on top of the vegetables - that way the flavors mix through the vegetables, and it is easier! If you are using foil rather than a roasting pan or baking dish, I like to double wrap the dinners and seal them very tightly.

Roast Beef Sandwiches

Roast Beef Sandwiches - July

roast beef deli meat
1 medium yellow onion, sliced
1 green bell pepper, sliced
shredded Pepper Jack cheese
hoagie buns

Saute onions and green pepper in 1 Tbsp. olive oil.  Slice beef in strips and add to vegetables when vegetables are almost crisp-tender.  Slice hoagie buns and arrange meat/vegetables on buns.  Add cheese.  Broil until cheese is melted. 

Side Ideas: salad (green, potato, fresh fruit, etc.), corn, green beans

Ham & Cheese Braided Loaf

4 tsp. yeast (1 heaping Tbsp.)
1/2 cup warm water
1 tsp. sugar
3/4 cup warm water
1/4 cup mustard or sour cream (I used mustard, but if you don't have it, or don't like it, sour cream works)
3 Tbsp. sugar
1 tsp. salt
2 Tbsp. butter
2 cups flour + 2 additional cups flour
2 Tbsp. dry ranch dressing mix (I've used regular ranch dressing with a little less mustard or sour cream if you don't have the mix on hand)
deli meat (ham, turkey, or whatever you prefer)
cheese (the recipe calls for Swiss, but I used a colby-cheddar mix)
1 egg, whisked

Mix yeast, 1/2 cup warm water, and 1 tsp. sugar together.  Let sit a few minutes.  Add 3/4 cup warm water, mustard, sugar, salt, butter, and 2 cups flour.  Mix.  Add additional 2 cups flour.  Roll into a rectangle directly on greased cookie sheet.  Add meat and cheese down the center.  Cut edges into 1-inch strips up to the meat and cheese.  Roll in ends and "braid" strips.  (Don't worry - sometimes it looks really pretty, and sometimes it just doesn't; the girl the recipe came from says sometimes she just cuts the strips and kind of slops them together for a random look.)    Brush with egg.  Bake at 375 degrees for approximately 25 minutes.

**For your frozen loaf:  Make sure you begin thawing it first thing in the morning!

Onion Bacon Marinara

1 clove garlic, minced
1 medium onion, diced
2 Tbsp. olive oil
three slices bacon (I used more)
1 can diced Italian style tomatoes

Cook bacon until crisp.  Drain excess fat.  Saute onion and garlic in olive oil.  Add tomatoes.  Serve over cooked pasta.

***For your freezer meal:  I didn't cook the onion because last time I froze meals with sauteed onions, they seemed mushy after reheating.  You'll need to just dice the onion, saute it, and add to the sauce when you are ready to serve it.

Grilled Chicken Nachos

Grilled Chicken Nachos

1.5 pounds or so chicken breasts, sliced
marinade or spice rub

rice
tortilla chips

Whatever your family likes of the following:
refried and/or black beans
lettuce
tomatoes
cheese
avacados or guacamole
tomatos and/or salsa
olives
sour cream/plain yogurt/ranch dressing

(I'll provide the chicken and then probably chips, rice, beans, cheese)

Grill chicken and cook rice.

Layer rice, chips, chicken and toppings.

**I'm planning on making a homemade marinade with spices and oil, so there shouldn't be any preservatives. I'll let you know for sure.

Asian Lettuce Wraps

(from allrecipes.com)

Ingredients

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger (I used fresh ginger and minced it myself)
• 1 tablespoon rice wine vinegar (I used white)
• Asian chile pepper sauce (optional - I didn't use it, but I think it would be great if you like a things spicy!)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Sanpete County Turkey (Chicken) Marinade

Sanpete County Turkey (or chicken) Marinade

2 parts Sprite, 7-Up, or Lemon-lime soda
1 part soy sauce
1 part oil

Marinate meat for 24 hours, then barbeque.
I baked mine (that had been frozen) and it still worked great.

Serve with rice!

Rebecca Wilson

Chicken Tortilla Soup

Chicken Tortilla Soup From the Pioneer Woman (thepioneerwoman.com)
(note: I have made tortilla soup several times and normally just make up a recipe as I go, but I thought I’d try to follow a recipe this time, and the Pioneer Woman’s looked tasty, so I used hers and adapted it a bit.) J
Ingredients
* 2 whole Boneless, Skinless Chicken Breasts
* 1 Tablespoon Olive Oil
* 1-1/2 teaspoon Cumin
* 1 teaspoon Chili Powder
* 1/2 teaspoon Garlic Powder
* 1/2 teaspoon Salt
* 1 Tablespoon Olive Oil
* 1 cup Diced Onion
* 1/4 cup Diced Green Bell Pepper
* 1/4 cup Red Bell Pepper
* 3 cloves Garlic, Minced
* 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies (I used 2 cans of diced tomatoes and about ½ can chopped green chiles)
* 32 ounces, fluid Low Sodium Chicken Stock (I like Better Than Bouillon – 1 tsp. per 8 oz. of water, and actually I probably used more.)
* 3 Tablespoons Tomato Paste (I omitted this – I tried it for my family on the day before cooking for our group and thought the soup was too “tomato-ey.”)
* 4 cups Hot Water
* 2 cans (15 Oz. Can) Black Beans, Drained (I used 2 cans black beans and 1 can pinto beans)
* 3 Tablespoons Cornmeal Or Masa
* 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
* I added one can of CORN
* _____
* FOR THE GARNISHES:
* Sour Cream
* Diced Avocado
* Diced Red Onion
* Salsa Or Pico De Gallo
* Grated Monterey Jack Cheese
* Cilantro
* (when I made it for my family, we just used cheese and cherry tomatoes – right now a container of cherry tomatoes is only 99 cents at Winco.)
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Note from Rebecca: If you want to be fancy, you can lightly brush the tortilla strips with a little butter or margarine or vegetable spray and bake them in your oven until they are nice and crispy. You could also fry them, but I like to bake them to save on fat/calories. I wasn’t sure how the baked tortilla strips would freeze, so I’m just giving you the strips as the recipe states. You can also use tortilla chips if you are in a hurry – that’s what we used when we ate the soup for leftovers.
SIDE DISHES:
I served this with cornbread and green salad this week. If you want a good cornbread recipe that is more like cake, go to http://gatherroundourtable.blogspot.com/2008/07/cornbread-frontier-pies.html
Just a warning, it tastes more like cake because it has more sugar and margarine than regular cornbread!