Friday, August 15, 2014

Italian Grilled Chicken

4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon Chinese hot sauce (more or less to taste)
1/8 teaspoon black pepper
¼ cup of Italian dressing

Marinate for 30 mins before cooking or throw in the freezer.  Grill for 7-8 mins on each side until fully cooked.  Goes well in a salad.

By Jonis Parr


Baby back pork ribs 
Seasoning Rub

1.       Preheat oven to 350°. Combine all ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap rack individually and cooking pan.
2.       Bake ribs until very tender but not falling apart, about 2 hours for baby backs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices (if you choose to use with the bbq sauce or discard the extra juice. 
3.       Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
4.       Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

5.       ENJOY!!

By Shauna Harris

Wednesday, August 13, 2014

Spice Rubbed Pork Chops

4 boneless pork chops
1 tsp ground cumin
1/2 tsp all spice
1 tsp pepper
1 1/2 tsp salt

2 tbsp butter
1 shallot minced
1 tbsp flour
1/2 C pomegranate juice
1/4 C beef stock
1 tbsp red wine vinegar
1 tbsp raspberry preserves

Heat Grill on medium and brush with olive oil. Whisk together salt, pepper, all spice and cumin and rub onto pork chops.  Grill Pork Chops for 7 minutes a side. In a small saucepan melt butter and sautee shallot until tender. Add flour and stir into a paste. Add pomegranate juice, beef stock, red wine vinegar and preserves. Bring to a simmer for 5 minutes or until sauce is thick.

By Elizabeth Dalrymple

Black Bean Brownies

15oz can black beans, rinsed
1/2 C quick oats
2 tbsp cocoa powder
1/2 C hazelnuts or almonds
1/4 tsp salt
2 tbsp vanilla
1/2 tsp baking powder
4 tbsp ground flax seed
11.5oz dark chocolate chips
1/4 C Coconut oil
1/3 C honey

1. Preheat oven to 350
2. Melt coconut oil in a liquid measuring cup and pour into food processor
3. Add honey to liquid measuring cup and pour into food processor
4. Place all other ingredients in the food processor and blend until smooth
5. Pour into a greased 8x8 baking sheet
6. Bake for 16-18 minutes
7. Let cool completely before cutting and serving

By Alyssa Koske

Marinated Flank Steak

1/4 C honey
1/2 C soy sauce
1/4 C oil (vegetable, olive, canola)
1/4 C teriyaki Sauce
4 cloves garlic, minced
1 tsp ginger, minced
1 lb flank steak

Combine all ingredients in a freezable ziploc bag. Massage marinade into meat. Freeze. Defrost and grill for 12-14 min depending on desired doneness. To use marinade as a sauce, bring to a boil on the stove top, reduce heat and let simmer for 5 minutes.

By Jami Ray

Honey-Soy Chicken Drumsticks

8 chicken drumsticks
3 tbsp of honey
5 tbsp of soy sauce
4 cloves of garlic, minced
1 tbsp ginger, minced
1 tsp sesame seeds, for garnish
2 scallions, chopped, for garnish
1 tbsp fresh cilantro, chopped for garnish

Combine the honey, soy sauce, garlic, and ginger together in a large zip lock bag. Add the chicken drumsticks to the bag and seal. Place into the refrigerator for at least 4 hours. Bake 
Grill or preheat oven to 425 degrees. Line a baking sheet with tinfoil then coat with cooking spray.
Lay chicken on the baking sheet. Bake for 35 minutes, or until a cooked through. Brush the remaining marinade over the chicken every 10 minutes.
Sprinkle some fresh cilantro, sesame seeds, and green onions on top and serve with Garlic Rice with Green Onions and Cilantro.

By Adrea Sosville

Pineapple and Coconut Rice

2 C rice
1 ¼ C Chicken Broth
1 C Coconut milk
1 C crushed pineapple
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp brown sugar
¼ C chopped scallions
Optional Toppings: macadamia nuts, almonds, toasted coconut flakes

Rinse the rice several times until the water runs clear. Drain the rice. Place ingredients in rice cooker. If you prefer you can cook it on the stove top:
In a medium pot, over high heat, add the rice, broth and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes. Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming. Fluff the rice with a fork and mix in the pineapple, soy sauce, brown sugar and sesame oil. Top with chopped scallions and any of the other recommended toppings. Drizzle a touch more soy sauce, if desired.

By Adrea Sosville

Lemon Basil Grilled Pork Chops

4 thick-cut, boneless pork loin chops
 tablespoons olive oil
 cup fresh basil leaves, mince
3 tablespoons minced garlic
4 tablespoons lemon juice
1 teaspoon sea salt
3/4 teaspoon pepper

 Add olive oil, basil, garlic, lemon juice, salt and pepper to a bowl and mix well. Spread both sides of the pork chops with the mixture and let the chops set for about 20 minutes. Grill chops over direct heat for about 5-6 minutes per side or until the internal temperature reaches at least 145 degrees.  Let rest for 5 minutes before serving.

By Tanya Davis

Monday, August 11, 2014

Coconut Lime Chicken

1/3 C coconut milk
2 tbsp fresh lime juice
2 tbsp brown sugar
3/4 tsp ground ginger
3/4 tsp garlic powder
1 tsp basil
1/2 tsp salt
1 tsp ground pepper
4 lbs chicken breasts or thighs

Combine all ingredients in a freezer bag. Let marinade for 2 hours minimum. Grill or bake at 450 for 30 min.

To Freeze:
Combine all ingredients in a freezer bag. Freeze. Defrost completely and grill or bake at 450 for 30 min.

By Alyssa Koske

Grilled Citrus Chicken

4 chicken breasts
1/2 cup orange juice
1/2 cup of lemon juice
1-2 teaspoons of ground ginger
1 tablespoon soy sauce
3 cloves of garlic, minced
a few drops of Tapatio

Combine ingredients in ziploc bag. Toss and knead into the meat. Flatten down so there is little to no air. Let marinade for 2+ hours. Grill (preferred) or cook at 350 degrees for 35-40 minutes

To Freeze:
Combine ingredients in ziploc bag. Toss and knead into the meat. Flatten down so there is little to no air. Freeze. Defrost completely and grill (preferred) or cook at 350 degrees for 35-40 minutes.

By Amanda Browne