Joey's Pirate Chicken

From:
my friend Jenny

Ingredients:

3 lb chicken wings/legs/or pieces

1 cup honey

1/2 cup ketchup

1/2 cup soy sauce

2 tsp. oil

2 cloves of minced garlic

pepper to taste

 

Directions:
Put chicken legs in a freezer bag.  Combine sauce ingredients and pour over chicken.  Freeze.

Defrost, then pour into a 13x9 baking pan.  Roast at 375 degrees for 1 hour 30 minutes.  Turn and baste them to avoid browning. 


This is insanely easy, but incredibly delicious.  It's very sticky, so undress your children before serving it.  It's fabulous with either buttered rice or mashed potatoes.  By using gluten-free ketchup and soy sauce, this is gluten-free.

Creamy Tomato Soup - Without the Cream!

Ingredients:
2 T olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, diced (leave 1 or 2 unpeeled if you wish!)
4 c. broth (chicken or vegetable)
1 t. dried basil
1/2 t. dried oregano
28 oz. petite cut diced tomatoes
1 t. sugar
salt to taste

Directions:
In a large pot, heat 2 T olive oil over medium heat.  Add onion and garlic, and cook until the onion is translucent.  Add diced potatoes, broth, spices and tomatoes (and their juice), and cook for about 30 minutes, or until the potatoes are tender.  Using an immersion blender, blend completely.  Stir in sugar and salt.  Serve immediately.

Pepper Roasted Beef Tenderloin

Ingredients:
2 tsp. coarse ground black pepper
1/2 tsp. garlic powder
1/2 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. sage
1 tbsp. olive oil
3 lb. beef tenderloin

Directions:
In small bowl, blend spices. Rub beef with oil, then rub on spices. Place beef on rack; bake at 500 for 15 minutes. Reduce oven temperature to 350. Bake about 30 minutes, or til internal temperature reaches 130 for rare. Let stand 10 minutes. Serve with Garlic Mayo Sauce.

Steak Lovers Salad

Ingredients:
6 cups greens, cleaned and chopped
2 cups steak, cooked and cut into strips
3 cups green beans, cooked with garlic
4 to 6 green onions, chopped
1/2 lb. mushrooms, sliced

Directions:
Place greens in a large bowl.
Quickly saute steak in a bit of oil.
Add steak, warm green beans, green onions and mushrooms to the greens. Drizzle a little dressing (Honey Mustard is fabulous) over the top.

Corned Beef Hash

Ingredients:
2 to 3 tbsp. corn oil
1 onion, diced
2 to 3 cups cooked corned beef, diced
2 to 3 cups cooked potatoes, diced
1/2 cup green pepper, chopped (optional)
1/2 tsp. thyme
1 tsp. parsley flakes
salt and pepper

Directions:
Heat oil in skillet, saute onion. Add remaining, cook til lightly browned and heated through, about 15 minutes.

Beef Stroganoff

Ingredients:
1 1/2 lbs. beef tenderloin, cut into thin strips
2 tbsp. AP flour
2 tbsp. butter
2 tbsp. olive oil
1 1/2 cups beef broth
1/4 cup sour cream
2 tbsp. tomato paste
1/2 tsp. paprika
salt and pepper
hot noodles

Directions:
In bowl, toss beef with flour. In a large skillet, brown beef in butter and oil. Gradually stir in broth. In a bowl, combine the sour cream, tomato paste, and seasonings. Bring beef mixture to a boil. Reduce heat; slowly stir in sour cream
mixture (do not boil). Cook, uncovered over low heat for 15-20 minutes, stirring frequently. Serve over hot noodles.

Lentil Salad

Ingredients:
dressing
2 tbsp. olive oil
3 tbsp. lemon juice
4 green onions, chopped
1 garlic clove, minced (or garlic salt)
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. dry mustard
salt and pepper
1/8 tsp. crushed red pepper flakes

salad
2 cups lentils, cooked
1-2 tomatoes, diced
1 cup cooked ham, diced (optional)
green pepper rings

Directions:
Combine all dressing ingredients in a bowl. When well mixed, add warm lentils, tomato and ham. Stir to combine. Refrigerate overnight. Garnish with pepper before serving.

Lemon Marinade for Chicken

From:
Ramble On

(Photo from Ramble On)

Ingredients:
1/4 cup fresh lemon juice
1/4 cup olive oil
1 tsp honey
3 cloves garlic, crushed
1/2 tsp sea salt
1/4 tsp fresh ground black pepper


Directions:
Combine marinade in a large freezer bag, add the chicken and seal the bag. Mush it around a bit and place the sealed bag into a bowl just in case it leaks. Place the chicken it in the fridge for at least 3 hours, turning the bag over half way through.

Orange Chicken

From:
Handle the Heat

(Photo from Handle the Heat)

 Ingredients:
For the marinade and sauce:
1 1/2 cups water
1 tablespoon orange zest
2 tablespoons fresh orange juice
2 1/2 tablespoons low-sodium soy sauce
1/4 cup fresh lemon juice
1/3 cup rice vinegar
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoons minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
1 tablespoon water

For the 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 cooking oil

Directions:
Combine the water, orange zest, orange juice, soy sauce, lemon juice, vinegar, brown sugar, ginger, garlic, green onion, and red pepper flakes in a small saucepan set over medium-high heat. Bring mixture to a boil then remove from heat and let cool for 10-15 minutes.

Place the chicken pieces in a resealable plastic bag. Add 1 cup of the cooled sauce mixture. Reserve remaining mixture. Seal the bag and refrigerate for at least 2 hours.

In another resealable plastic bag, combine the flour, salt, and pepper. Add the marinated chicken pieces, letting the sauce drip off, to the flour mixture. Seal the bag and shake to coat.

Heat oil in a large skillet over medium-high heat. Add chicken pieces to skillet and brown on all sides, letting chicken cook through (work in batches if necessary). Drain chicken on a paper towel lined plate and cover with aluminum foil.

Wipe out skillet and add the reserved sauce. Bring to a boil over medium-high heat. Dissolve cornstarch in 1 tablespoon of water and slowly stir into the sauce. Reduce heat to low and stir until sauce has thickened to a sticky, syrup-like consistency. When ready to serve, pour sauce over chicken on a serving dish. Serve with rice or noodles if desired.

Goodwiches

Ingredients:
flour tortillas
mayonnaise
steamed broccoli / cauliflower florets
onions, sliced & sautéed with bbq sauce
cheddar cheese, shredded
dill pickles, sliced lengthwise
shredded carrots

Directions:
Place everything out on the table and assemble wraps as you like. Add other ingredients if you like - avocados might be nice in place of the mayo.

Pistachio Chicken

Ingredients:
handful of shelled pistachios (I use salted ones)
fresh boneless skinless chicken breasts
olive oil

Directions:
In a food processor, pulse the pistachios until finely chopped - some small pieces and some "pistachio flour." Pour this onto a plate. Dredge chicken breasts in the pistachios and pan-fry in a little olive oil until cooked through.

I have found it works best to pound your chicken breasts to about 1/4" thick - that way the pistachios and chicken cook at an even rate.

Fettucine Alfredo

Ingredients:
1/2 lb fettuccine, cooked and drained
1/4 cup butter
2 tbsp AP flour
1/2 cup whipping cream (can substitute half and half, but it's not as thick)
1/2 cup water
1/2 cup parmesan cheese, grated
2 tsp parsley
1/2 tsp pepper
1/2 tsp garlic salt
1/4 tsp poppy seeds, optional

Directions:
Melt butter in saucepan over low heat, add flour. Stirring constantly, cook 1 minute. Add cream mixed with water, stirring constantly, until thick and bubbly. Stir in cheese and spices. Toss with fettuccine and serve.

Sloppy Joes

Ingredients:
2 lbs ground beef
1 onion, chopped
1 clove garlic, minced
1 green pepper, chopped
15 oz tomato sauce
1/2 cup water
1/2 tsp thyme
1/4 cup ketchup
1 tbsp vinegar
1 tsp Worcestershire sauce
1/4 tsp hot sauce
salt
pepper
8 hard rolls, split and buttered

Directions:
In large skillet, brown beef with onion, garlic, and green pepper. Drain fat. Add remaining ingredients and simmer 20 minutes. Add water to thin if necessary.

Note: can make day ahead. Could even make earlier and freeze.

Sticky Chicken Wings

Ingredients:
24 to 30 chicken wing parts (about 3 lbs.)
1/4 cup BBQ sauce
1/4 cup honey
1/4 cup soy sauce

Directions:
Place wings in greased 13x9 baking dish. Combine remaining, pour over wings. Bake uncovered at 350 for 1 hour or till juices run clear. Baste after 45 minutes.

Corndog Casserole

Ingredients:
2 c celery, chopped
2 Tbsp olive oil
1 1/2 c green onion, chopped
1 1/2 lbs Hebrew National Hot Dogs. Because they answer to a higher authority. They're also kosher, which means dairy free.
3/4 c all purpose flour
1/2 c whole wheat flour
3/4 c cornmeal
1/4 c brown sugar
3 tsp baking powder
1/2 tsp salt
2 tsp sage
1/4 tsp pepper
1 c water
1/4 c corn oil
1 egg, beaten

Directions:
Preheat your oven to 400.

Saute the celery in oil for 5 min over medium-high heat, or until color intensifies and celery begins to soften. Add the green onion and saute for another 5 minutes. Remove from pan, set aside.

Cut the hotdogs into quarters lengthwise, then into thirds the other way, so you end up with short sticks. Add those to the hot pan, saute for 5 minutes. This will remove some of the fat and cause the hotdogs to curl. That's more fun. Add the hotdogs to the veggie mix. Stir.

In a large bowl, combine the flours, cornmeal, sugar, baking powder and spices. In a separate bowl, mix the water, oil and egg. Stir into the dry ingredients just until moistened. Stir in the dogs and veggies. Spread in a greased 13x9 pan. Bake at 400 for 20-30 minutes or until cooked all the way through and golden brown on top.

Ginger Glazed Salmon

Ingredients:
1 tbsp. brown sugar
1 tsp. dijon mustard
1 tbsp. soy sauce
1/2 tsp. ground ginger
1/8 tsp. cayenne pepper or crushed red pepper flakes
1 salmon fillet (about 1 1/2 pounds)

Directions:
Preheat broiler to high. In a bowl, combine sugar, mustard, soy sauce, ginger and pepper. Coat a broiler-proof pan with non-stick cooking spray. Arrange salmon fillet in pan and make shallow cuts diagonally across the salmon. Brush with sugar mixture. Broil 6 inches from heat for about 10 minutes, or until fish flakes easily with a fork.

Note: can also grill

Cuban Black Beans

Ingredients:
2 (10 ounce) cans black beans, drained of liquid or 2 cups cooked black beans
1 medium onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon red wine vinegar

Directions:
Fry the onion and pepper in a little oil. Add the garlic and saute a little. Introduce a little of the bean liquid until all previous ingredients are soft. (I used chicken broth.) Add the beans with the remaining liquid. (I kept splashing in chicken broth as needed.) Add spices and simmer about 30 minutes. Add the vinegar just before serving. These are quite good when served over a bed of rice seasoned with just lime.