Recipe for the Day

[MarkCO]

Here is a whole dinner on the grill, a family favorite...

You will need to make 4 baked potatoes and homemade ice cream the day before...

Put 6 chicken breasts, 2 tbs of McCormicks Smokehouse maple and and ounce of whiskey in a ziplock and shake. Fire up the grill while you let sit for 15 minutes.

Split and remove meats of potatoes and mix with 1/3 cup sour cream, 1/3 cup cheddar and crumbled bacon. Fill skins and top with sliced jalapeno and split cherry tomatoes.

Core and slice pineapple and angel food about 1/2" thick.

Put the chicken on the grill and when it has about 10 minutes left, put the potatoes on the grill. When you remove the chicken and potatoes, turn the grill to low and put the angel food and pineapple on the grill, 3 minutes a side, then turn off grill and let cool. Serve chicken and potatoes with a fresh salad.

Layer the toasted pineapple, angel food and ice cream together in about 3 lifts.

Your family will beg for this again and again over the summer.

[generalmeow]

Here is a whole dinner on the grill, a family favorite...

You will need to make 4 baked potatoes and homemade ice cream the day before...

Put 6 chicken breasts, 2 tbs of McCormicks Smokehouse maple and and ounce of whiskey in a ziplock and shake. Fire up the grill while you let sit for 15 minutes.

Split and remove meats of potatoes and mix with 1/3 cup sour cream, 1/3 cup cheddar and crumbled bacon. Fill skins and top with sliced jalapeno and split cherry tomatoes.

Core and slice pineapple and angel food about 1/2" thick.

Put the chicken on the grill and when it has about 10 minutes left, put the potatoes on the grill. When you remove the chicken and potatoes, turn the grill to low and put the angel food and pineapple on the grill, 3 minutes a side, then turn off grill and let cool. Serve chicken and potatoes with a fresh salad.

Layer the toasted pineapple, angel food and ice cream together in about 3 lifts.

Your family will beg for this again and again over the summer.

This also sounds great. Might have to wait for company and will have some questions for clarification.

[generalmeow]

I've got another favorite. This isn't a family recipe, but it would be if the wife liked it. She doesn't like "marinara", which to her is basically anything that's red. This is excellent.

6 pack of hot Italian sausage links
can or two of the cheapest Kroger value canned pasta sauce
1 green pepper, julienned (strips)
1 onion, julienned
1 bake it yourself king soopers baguette (it's half baked, you just heat it up and make it crusty)

put the sausage links, pasta sauce (just enough to cover everything), onion, and green pepper in a crock pot all day. Whe you get home bake that bread, cut it into pieces and open and put the sausage link in there with some of the green pepper and onion. Holy crap it is good. Tastes like a filthy italian restaurant made it. Last time I made it I had to eat the whole batch myself.

[Dingo]

DingoGuac..... :-)

6 avacados mashed to a paste consistency.
2 cups finely chopped onions (should be enough to give it texture)
3 heaping tablespoons hot salsa
3-4 tablespoons of PLAIN yogurt
cayenne pepper, garlic, salt, pepper all to taste.
30 ml's of lime juice
1 bunch of cilantro chopped, de-stemmed.

I make it once a week, full of healthy oils and protein.

[generalmeow]

DingoGuac..... :-)

6 avacados mashed to a paste consistency.
2 cups finely chopped onions (should be enough to give it texture)
3 heaping tablespoons hot salsa
3-4 tablespoons of PLAIN yogurt
cayenne pepper, garlic, salt, pepper all to taste.
30 ml's of lime juice
1 bunch of cilantro chopped, de-stemmed.

I make it once a week, full of healthy oils and protein.

Does I keep for a while with the Iime juice? The whole bunch of cilantro, or like a quarter sized bunch of stems worth?

[rocktot]

Simple and quick and good: Scrambled eggs, steamed spinach or kale, salsa. I make my own salsa, you can add in some onions if you like. Sea-salt the eggs and kale a bit, to your taste.

[Dingo]

I use the whole bunch, but only the leaves. The more lime juice you add, the longer it lasts. One trick I use that stretches it out to about a week, is layering saran wrap for storage. Take one layer and mold it flat on top of the guac, leaving no air. Then a second layer on top of container to seal the whole thing. The less air it gets, the less oxidation. The brown layer is safe to eat, it's just not very appetizing.

[jerrymrc]

Um, gang. we have a sticky on this so I am going to move it into that.

[jerrymrc]

And I am going to add a very old family recipe to the list. I guess I would call this. "Old time non southern BBQ" I was raised in Oregon and this came from my grandmother that was born here in the springs. It is different but I like it a lot.

Sauce; T= table spoon t= teaspoon

2Tbls brown sugar
1Tbls papreka
2tsp salt
1tsp dry mustard
1Tbls chili powder
2Tbls Worcester sauce
1/4C vinegar
15oz can tomato sauce
1/4C ketchup
1/3-3/4 C water

2lbs or so boneless country pork ribs.

Mix the sauce up in a glass or baking dish, add ribs, bake at 350 2-3 hours turning the ribs once. I use a covered corning ware dish. the trick to how much and the size of the dish is that I make the sauce and add ribs until they about 1/2-3/4 covered in sauce.

Make up some rice. serve the ribs and use the sauce over the rice. this is an easy deal and is partially dependent on cooking the ribs in the sauce. the result is one the kids used to love.

[GilpinGuy]

GilpinGuy’s Beef Jerky

This jerky is sweet with a bit of a spicy kick, but not too HOT.

INGREDIENTS:
3-5 lb lean beef sliced thin (1/8" or so) with the grain (London broil, eye of round, whole sirloin, flank steak, etc. will do just fine)
1 cup Soy Sauce
3/4 cup Brown Sugar
1/2 cup Pure Maple Syrup (not the fake crap)
1 tsp Onion Powder (or to taste)
1 tsp Garlic Powder (or to taste - don't use fresh garlic - it will make the jerky bitter)
1 tsp Black Pepper (or to taste)
1 tsp Cayenne Pepper (or to taste - avoid liquid hot sauce because of the vinegar)


DIRECTIONS:
Marinade the beef several hours at least. I typically do it overnight. I have marinated it for as little as 12 hours and as long as 2 days with basically the same results.

Dehydrate the beef. I don’t have a dehydrator (I need to get one) so I do mine in the oven set at the lowest temp it will allow. Mine goes down to 170 but 150 would be better.

I lay the beef strips flat on cookie drying racks placed on cookie sheets. The racks allow for some air movement beneath the beef. I also cover the cookie sheets with foil to reduce the mess from drippings.

It takes me between 4 and 6 hours to get the jerky to my tenderness preference. You may like it tougher or more tender – experiment to see what is right for you.