Marinades add flavor and moisture to meat which has had the skin removed. Try these wonderful but simple marinades with any poultry. Simple marinate at least 1 hour, then grill or broil for 5 to 7 minutes per side.
(All recipes from the St. Louis Herb Society Cookbook)
Garlic Marinade
½ c. dry white wine
¼ c. vegetable oil
1 clove of garlic
½ tsp. herbs of choice
Basic Herb and Mustard Marinade
½ c. Dijon mustard
¼ c. vegetable oil
¼ c. lemon juice
½ tsp. dried dill weed
Orange Marinade
1 c. Dijon mustard
1 c. orange marmalade
1/3 c. honey
1 T. lemon juice
1 T. curry powder
September 24, 2007
Marinades You Can Use
Posted by Lane at 9/24/2007 0 comments
Labels: Chicken, Marinades and Sauces, Tips You can Use
September 19, 2007
Bread & Butter Pickles
My grandmother used to make the best bread and butter pickles ever….straight from her garden to the table. I used to eat so many of these as a kid. My mother is now the canner in the family. I can occasionally produce from my garden, but working full-time makes it a little hard. Plus, my mother cans enough for our entire family, so I still get quite a few canned items from her.
If you want to make canned pickles here is an excellent recipe to start you off:
Bread and Butter Pickles
4 quarts pickling cucumbers
1 1/2 cups onions, sliced
2 large garlic cloves
1/3 cup pickling salt
2 quarts chopped ice
4 1/2 cups sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 T. mustard seed
3 cups white vinegar
In large bowl, add sliced cucumbers and onions, garlic cloves and pickling salt; mix well. Cover with chopped ice, place towel over, and let stand 3 hours. Prepare brine by combining sugar, turmeric, celery seed, mustard seed and vinegar in large pot; bring to a boil.
Drain water and ice from cucumber slices and remove garlic cloves.
Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars, leaving 1/2 inch headspace. Seal. Process in boiling water bath for 10 minutes. Allow to stand two weeks before opening.
Posted by Lane at 9/19/2007 0 comments
Labels: Appetizers, Gardening, Salads and Dressings, Tips You can Use, Vegetables
September 18, 2007
Congrats Charlie
This isn't a normal post of my cooking blog, but I have to congratulate my husband. He took 1st place in a recent Heartland Pro-Am Bass Fishing Tournament at Grand Lake. I'm VERY proud of him.
Posted by Lane at 9/18/2007 1 comments
Labels: Cooking Your Catch, Take a look
September 6, 2007
Is a Crepe a Pancake
Yes! Crepes are one of my favorite breakfast treats. You can fill them with some many different fillings including fruit, whipped cream, chocolate…
If you are wondering exactly what a crepe is: Crepes are thin pancakes, which originated in France.
Crepes also make a wonderful dessert treat after dinner…give them a try this weekend…I promise you’ll be truly satisfied!
Homemade Crepes
1 cup whole milk
2 large eggs
A pinch of salt
2/3 cups flour
¼ tsp. of vanilla
1 ½ cups oil
Make the batter at least 30 minutes before you plan to cook.
In a blender combine all ingredients and blend until combined. Place batter in your refrigerator for at least 30 minutes.
Cooking Crepes:
In a very shallow pan, heat a small amount of oil. Ladle in some of the batter into the pan and begin to tilt around the pan so that the batter evenly coats the entire bottom of the pan. Cook for about 3 minutes, then flip. You want the crepes to be a golden brown, like a pancake.
Fill your crepes with whatever you choose. I like to fill crepes with whipped cream and strawberries.
Posted by Lane at 9/06/2007 0 comments
Labels: Breakfast, Desserts, Quick and Easy Meals, Tips You can Use
September 4, 2007
Recipes from AgriMissouri
If you are like me and like to incorporate Missouri products within your cooking you need to log on to the AgriMissouri site. The site is full of recipes, Missouri made products and the locations of restaurants using local foods across the state.
This is a recipe I tried recently and really enjoyed. (You can purchase Grandma's Cool & Zesty Dressing in many grocery stores.)
Jennifer’s “Scandalous” Baked Shrimp
4-5 pounds raw, large shrimp (16-20 count)
2 cups real butter
1 tablespoon of fresh, cracked pepper
4 large cloves of garlic, minced
1 cup freshly-squeezed lemon juice
1 14 oz bottle of Grandma’s Cool & Zesty Dressing
1-2 loaves of crusty French bread
Preheat oven to 350 degrees.
Place shrimp in a large roasting pan. Melt butter in a saucepan. Stir in pepper, garlic, lemon juice and Grandma’s Cool & Zesty Original Dressing. Pour this mixture over the shrimp and bake, covered for 30-45 minutes.Stir every 15-20 minutes. To serve, ladle shrimp and sauce into large, individual bowls. Serve with French bread to dip into “zesty” sauce.This recipe serves approximately eight people.
To serve four, simply use half of the ingredients.
For more recipes, visit the Cool & Zesty Web site at www.cool-zesty.com.
Posted by Lane at 9/04/2007 0 comments
Labels: Marinades and Sauces, Quick and Easy Meals, Seafood, Take a look, Tips You can Use