Friday, June 19, 2015

Yummy Honey Chicken Kabobs

Ingredients:

  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 cloves garlic
  • 5 small onions, cut into 2 inch pieces
  • 2 red bell peppers, cut into 2 inch pieces
  • Skewers


Directions:

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
  5. Can also use zucchini, cherry tomatoes, mushrooms, and pineapple for kabobs.

Thursday, June 18, 2015

Peachy Ice Cream Delight

Ingredients:

  • 3 Peaches
  • 1 Tablespoon margarine
  • 3 Tablespoons brown sugar
  • Vanilla Ice Cream
  • Graham cracker crumbs


Directions:

  1. Peel peaches and cut into small pieces. 
  2. Put margarine in a small saucepan on the stove and melt it. Then add the peaches and top with brown sugar.  Bring the mixture to a boil. Reduce heat, cover and let simmer for 5 minutes. 
  3. Place on top of ice cream and top with graham cracker crumbs.


Recipe from the kitchen of Alysa Kasen

Tuesday, June 9, 2015

Italian Breaded Pork Chops

Ingredients:

  • 3 eggs, lightly beaten
  • 3 tablespoons milk
  • 1-1/2 cups Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 tablespoons olive oil
  • 4 pork chops


Directions:

  1. Preheat oven to 325 degrees F.
  2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  3. Heat the olive oil in a large, oven-proof skillet over medium heat. 
  4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown about 5 minutes on each side.
  5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F.

Monday, June 8, 2015

Chicken Marinade

Ingredients:

  • 1/4 cup cider vinegar
  • 3 tablespoons whole grain mustard
  • 3 cloves garlic, peeled and minced
  • 1 lime, juiced
  • 1/2 lemon juiced
  • 1/2 cup brown sugar
  • 1-1/2 teaspoons salt
  • 6 tablespoons olive oil
  • ground pepper
  • 6 boneless, skinless chicken breast halves


Directions:

  1. In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
  2. Then whisk in olive oil and pepper.
  3. Place chicken in the mixture.
  4. Cover and marinate chicken in the fridge 8 hours or overnight.
Recipe from the kitchen of Cindy Davis.



Thursday, June 4, 2015

Mini Banana Muffins

Ingredients:

  • 3 large ripe bananas, mashed
  • 3⁄4 cup sugar
  • 1 egg, slightly beaten
  • 1⁄3 cup melted butter
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 1⁄2 cups flour
  • 1 cup mini chocolate chips


Directions:

  1. Mash bananas. Add sugar and slightly beaten egg.
  2. Add melted butter. 
  3. Add the dry ingredients and then the chocolate chips.
  4. Spoon into mini muffin cups.
  5. Bake at 375 degrees for 10 minutes or until golden brown.