Savory Marinade

This is another recipe I found at http://kalynskitchen.blogspot.com/. I used it on chicken breasts. But as soon as I took the first bite I could taste it on a steak. It is really good. This is a for sure keeper. I have enough left that I may make some steaks with it next week.

Savory Marinade

1/2 cup olive oil

1/4 cup white wine vinegar

3 Tbsp mayonnaise

1 - 2 Tbsp Worcestershire sauce (1 for chicken, 2 for pork or beef)

1 Tbsp lemon juice

1 tsp veg salt or salt

1 tsp fresh ground black pepper

1 Tbsp poultry seasoning

1 Tbsp garlic puree or garlic powder

1 Tbsp sweet paprika

1/2 Tbsp onion powder

1 tsp thyme (optional)

Put all in jar with tight fitting lid. Shake until well combined. Don't worry if have mayo lumps, will dissolve. Make small slits in meat. Put meat in zip top bag or plastic container with lid. Pout over just enough marinade to cover meat. Marinate in fridge 6 to 8 hours, ( or longer). Grill about 10 to 20 minutes, until done, lightly brown. Extra marinade will keep in fridge.

**If you don't have something with a lid that you can get a good shake on. I would suggest putting it all in a blender and working it through. Then oil seemed to separate quickly. But once I got it blended good it was fine.

**I cooked my chicken about ten minutes, it was perfect.

**This would be great on steak served with a nice bake potato.

Tender & Tangy Ribs

Once again a recipe I found online. I served these with some roasted potatoes with onions and garlic. I just used some boneless Country Style Ribs.

Tender & Tangy Ribs

3/4 -1 cup vinegar

1/2 cup ketchup

2 Tbsp sugar

2 Tbsp Worcestershire sauce

1 clove garlic, minced

1 tsp dry mustard

1 tsp paprika

1/2 tsp salt

1/8 tsp pepper

2 Lbs pork spare ribs

1 Tbsp oil

Brown ribs in oil in skillet. Combine all other ingredients in crock pot. Transfer meat to crock pot. Cook on low four to six hours.

Roasted Potatoes, how I made mine

Cut potatoes into bite sized chunks. Cut onions into bit sized chunks. Using a chef's knife or large blade knife press garlic and peel. On large piece of foil put potatoes, onions and garlic. Fold up edges slightly. Melt a stick of butter and pour over top coating vegetables. Sprinkle with a little salt and pepper, (or herbs of your choice). Wrap sides of foil over vegetables. If needed put another piece over top to completely cover. Sit over meat in crock pot. With about 45 minutes left on cooking, pull out foil wrap and put on baking sheet. Transfer to a 450 degree oven. I slightly shook foil packet to redistribute butter. I did not mince garlic. Once cooked unwrap and removed crushed garlic cloves.

**The potatoes is just how I made them. You could easily leave out the onion or garlic. Maybe add some green peppers.

Mustard Chicken

This is another recipe that I found at http://kalynskitchen.blogspot.com/. I cut it in half, except the chicken, which I only used two pieces. I also did not half the Dijon mustard. It was not done on purpose, but I think next time I make it I will not half the Dijon again. It had a really good flavor. I also did not whisk the pan extras, I just spooned some over the top just as it was. I think this is for sure a keeper. The chicken was very tender. I served this with some fried potatoes. But would go nicely with any vegetable.

Mustard Chicken

8 boneless, skinless chicken breasts

1-2 Tbsp olive oil

poultry seasoning, used before browning

Sauce

1/2 cup light mayonnaise

1/2 cup light sour cream

2 Tbsp Dijon mustard

1 tsp dry mustard

1/2 tsp ground ginger

1 1/2 cups chicken stock

chopped parsley for garnish (optional)

Trim all fat from meat. Cut small slits down the chicken. Season with poultry seasoning on both sides. Heat oil in frying pan, large enough for single layer of meat. Cook about 4 minutes, lightly brown. Cook 2 to 3 minutes on second side. Mis all the sauce ingredients, whisk to combine. Do this while meat is cooking. Lower heat and pour sauce over. Simmer 20 minutes. Remove chicken from pan. Whisk sauce until smooth. Spoon a little sauce over chicken on plate. Garnish with parsley if desired.

**Half recipe

4 breasts

1/2 to 1 Tbsp olive oil

1/4 cup mayo

1/4 cup sour cream

1 Tbsp Dijon mustard

1/2 tsp dry mustard

1/4 tsp ground ginger

3/4 cup chicken stock

**I did not use light mayo or sour cream.

Honey Mustard Chicken / Honey Mustard Dressing

I had made this recipe before. I served it with some vegetables, or maybe rice, I can't remember. Corey mentioned he would like it on a salad. So, that is what I made for dinner. I also made some homemade honey mustard dressing. I used white wine. I am not a wine drinker so it tasted off to me after making. However after sitting in the fridge for a few hours it tasted great.

Honey Mustard Chicken

1 Lb boneless, skinless chicken breasts, cut into strips

2 Tbsp honey

1/4 cup Dijon mustard

2 Tbsp apple cider vinegar

2 Tbsp extra virgin olive oil

1 clove garlic, minced

salt and pepper to taste

2 Tbsp water

In medium bowl whisk all but chicken, set aside. Heat a large nonstick or cast iron skillet over high heat about one minute. Reduce heat to medium/high. Mist pan with cooking spray, saute chicken about five minutes, until cooked through. Add mixture and saute about three minutes.

Honey Mustard Dressing

5 Tbsp honey

3 Tbsp Dijon mustard

2 Tbsp rice wine vinegar*

Combine all and whisk until smooth.

*Can use apple cider vinegar or white wine instead of rice wine vinegar.

Very Greek Grilled Chicken

I found this recipe online at http://kalynskitchen.blogspot.com/. It was excellent. I used a fresh lemon for the zest and juice. You could taste a little tang from the lemon but not overpowering. It calls for Greek seasoning. There is a recipe for this seasoning also. Anyway I couldn't find it at my store so made the recipe. The recipe makes enough for a few uses. Can be stored in a airtight container. If you have a vacuum sealer it would be easy to make a small packet for the seasoning.

Very Greek Grilled Chicken

6 to 8 boneless, skinless chicken breasts

1/2 cup extra virgin olive oil

1/3 cup fresh squeezed lemon juice

1 tsp fresh lemon zest or 1/4 tsp dried zest

1 tsp Greek seasoning (recipe will follow)

1 tsp poultry seasoning

1 tsp dried oregano

black pepper to taste

Trim all fat from chicken. Cut small slits in chicken about 1/2 inch apart. Place in zip top bag. Combine marinade ingredients, pour over chicken. Marinate in fridge six to eight hours. Grill to done. Goes good on a salad or stir fried vegetables.

Greek Seasoning

2 tsp salt

2 tsp dried oregano

1 1/2 tsp onion powder

1 1/2 garlic powder

1 tsp cornstarch

1 tsp pepper

1 tsp beef flavored bouillon granules

1 tsp dried parsley

1/2 tsp cinnamon

1/2 tsp nutmeg

Mix all together. Store in airtight container. Can also freeze up to six months.

Honey Butter

Corey decided he wanted me to try to make some honey butter. Then he wanted some apple pancakes. I found the honey butter recipe online. For the pancakes I just followed the instructions on the baking mix box then peeled, cored and grated an apple into the batter. I used the honey butter on the pancakes. I didn't have syrup so used some honey and drizzled over the top. They tasted really good.

Honey Butter

1 Lb butter

1/4 cup honey

1/2 tsp cinnamon

1/2 tsp vanilla extract

Cut butter into chunks. Beat on low with whisk attachment. Increase to medium, add honey, cinnamon and vanilla. Beat until will combined, about five to seven minutes. Spoon onto parchment paper or plastic wrap Roll into a log. Refrigerate for two hours.

**I cut the recipe in half

1/2 Lb butter

1/8 cup honey

1/4 tsp cinnamon

1/2 tsp vanilla

**I did not roll into a log. I just put it in a bowl with a lid.

3 Packet Roast

I found this recipe online. It sounded really good, which it was. It only has five ingredients, so super easy. Corey said it was a little spicy but really tasty.

3 Packet Roast

3 Lb chuck roast

1 to 3 cups water

1 packet Italian dressing mix

1 packet ranch dressing mix (make sure you get dressing NOT dip)

1 packet McCormick's Grill Mates Peppercorn and Garlic.

In small bowl combine the 3 packets. Trim roast and put in crock pot. Pour packets mixture over meat. Turn meat several times to coat all sides. Add ONE cup water. Cook on low 8 hours or high 4 to 5 hours. About 20 to 30 minutes before serving add two cups warm water. Flip to high for last half hour.

**I combined the packets in a bowl big enough for the roast and coated the meat in the bowl not in the crock pot.

**I cut a few potatoes into wedges and threw right on top. I also added some baby carrots and an onion.

**When I went back to add the other two cups of water, there was enough juice that everything was covered so I did not add any more water.

**I also did not flip it to high for the last half hour and it was fine.