Shish Kabob ( Chicken )

1/2 cup BBQ sauce

1/3 cup soy sauce

1 TBSP rice wine vinegar

2 tsp sesame oil

2 garlic cloves minced

1 tsp ginger

1 tsp honey

ground salt

1 tsp crushed chili pepper flakes

2 Chicken breasts cubed into 1 inch pieces

cubed pineapple

1 red pepper cubed

1 red onion sliced big enough to skewer

BBQ or preheat oven to 425

whisk together BBQ sauce, soy sauce, vinegar, oil garlic ginger and honey, season with salt and chili flakes.

( I seared the chicken before skewering but if you're BBQing probably not needed)

build skewers alternating chicken, pineapple, peppers, and red onion.

Place on baking sheet and pour half the marinade.

Cook 20 minutes, turning at mid point and pouring remainder sauce on. Broil 1-2 minutes at very end if you want a golden charred look. 

Makes 4 skewers

 

 

Meatballs ( on the BBQ) and BBQ sauce recipe

From the Weber Cookbook ( with my own tweak :-)

(leave time to chill the meatballs)

3/4 pound ground beef

1/2 pound ground pork

1/3 cup bread crumbs

3 tablespoons whole  milk

1 teaspoon parsley

1 teaspoon basil

1/8 paprika

1 Egg beaten 

2 teaspoons Dijon mustard

1/2 teaspoon thyme

1/2 teaspoon onion powder

1/4 finely chopped onion

1/8 chopped garlic

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 teaspoon Louisiana hot sauce ( or similar ) 

 

In medium bowl combine all the ingredients for meatballs. Gently mix everything together until well blended. Wet your hands with cold water and shape into 1 inch balls ( don't overwork the meat ) About 20-25 meatballs

Cover with plastic wrap and refrigerate for 45 minutes. Make the BBQ sauce below, or use your own. 

BBQ SAUCE

1/3 cup ketchup

2 tablespoons miracle whip (mayonnaise )

1/2 teaspoon red wine vinegar

1/8 teaspoon salt

whisk together 

When the meatballs are cold enough lightly brush with olive oil. Grill over direct high heat until thoroughly cooked but not dry. 6-8 minutes, gently turning occasionally.

Serve with the sauce to dip, you can paint a little on while BBQing. 

Enjoy

 

The perfect Corned Beef Sandwich

 Take your Corned beef and wrap it in tinfoil and place in oven at 300 for 10 minutes. You want to "steam it" not microwave it

In a pan toast your buttered rye bread (marble preferred) toast both sides in pan. 

Spread Keens mustard on both halves.

A slice of Provolone or Swiss cheese

(If you want a Rubin a layer of Saurkraut)

Fill sandwich with steamed corned beef

Serve with a pickle and your favorite soup 

Enjoy!!

Comfort food at it's finest Macaroni and Hamburger

 

This is so easy and it's a fave on a cold winter night ( although I crave it all year) so really any cold night will do. 

2.5 pounds ground beef regular

salt and pepper

garlic salt

2 tins of Campbells tomato soup

1 large onion chopped 

1 tbsp Louisiana hot sauce

1 box of macaroni noodles

Cook onions til tender and fragrant. Remove from heat. Brown the meat in a bit of oil. Drain when cooked ( just spoon some of the oil off after I don't remove it all) 

Cook a box of macaroni until almost done, it will finish in the pot. 

Add tomato soup and all spices stir and cook for 10 minutes together. Add everything into a large when the noodles are cooked and simmer 5 more minutes. Remove from heat so the noodles don't overcook. Let sit for 10 minutes and mangiare' 

OMG Peppered Pecans ( or any nut)

 OMG when Maddie made this at Christmas time I could NOT stop eating them! Sooooo so good!!

3 Tbsp. butter

3 garlic cloves

3 tsp of Louisiana hot sauce (or your fave) 

1.5 tsp salt

3 cups pecans ( you will want more) 

Preheat the oven to 250f

melt butter over medium heat, add garlic, hot sauce and salt. Cook for a minute stirring often. Add pecans an toss with mixture. Remove from heat. Spread nuts on a single layer on parchment (baking sheet) Bake for 1 hour, stirring occasionally. I dare you not to eat them all at once! 

(Maddie) 

Dressing for greens, beans asparagus and more

 

Claudia made this for me and I loved it, Maddie added celery to the recipe to add a crunch. I love that too. I don't have exact measurements its a "once around the bowl" kinda thing.

Olive oil

red wine vinegar

salt and pepper

Garlic salt to taste

Chopped celery stalk, one per can of....

(you could add chopped purple onion also)

I have poured this over a can of green beans, mixed lentils, canned asparagus, lima beans you name it. It's a great mix for many cols salads. 

Put choice in bowl and sprinkle all ingredients over, and mix well. It's even better when it has a chance to sit. 

(Claudia Visser and Maddie)

Chicken Lasagne

 My friend Lorraine made this one time when we were over, and I couldn't stop eating it lol Now I can make it.

Package Lasagne noodles (oven ready)

1 10 oz can cream mushroom soup

1 10 oz can cream chicken soup

1 cup onion finely chopped

1 cup ricotta cheese

1/2 cup sour cream

1/4 tsp poultry seasoning

1/4 tsp oregano

1/4 tsp basil

3/4 cup grated parmesan cheese

4 cups chicken cut up

2.5 cups shredded mozzarella cheese

2 cups shredded medium cheddar cheese

Mix all ingredients except mozzarella and cheddar cheeses.

Assemble lasagne noodles, half chicken sauce, cheddar cheese, repeat noodles, chicken sauce mozzarella. Cover and cook at 350 for 40 minutes. Remove lid and bake 10 more minutes to brown cheese. Remove from oven and let stand for 10 minutes. Enjoy. 

(Lorraine Parrington)