sesame chicken

chicken breasts or pieces

mayonnaise

1 cup crushed corn flakes, Special K, Just Right…

2 Tbsp sesame seeds

salt and pepper

Mix cereal with sesame seeds and seasonings. Coat chicken with mayonnaise and coat well with cereal mix. Bake at 350F for 40 – 50 minutes depending on the size of pieces. Works well for chicken fingers (reduce baking time)

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molasses and rum marinade for pork

From chef Michael Smith.

1 1/2 – 2 pounds pork tenderloin or chops

1/2 cup molasses

1/4 cup rum

2 Tbsp grainy mustard

1 Tbsp soy sauce

1 tsp allspice

1 tsp hot sauce

Grill

kale and strawberry salad

This vinaigrette works well with any green salad, especially with fruit added. Opt for spinach or lettuce with nectarine, cucumber, mint, and onion

Vinaigrette:

1/4 cup apple cider vinegar

1 tsp Dijon mustard

2 Tbsp maple syrup

2 Tbsp olive oil

1/2 tsp salt

pepper

Shake or whisk together and toss with kale, strawberries, red onion, soft cheese chunks, walnuts or pecans.

 

 

barbecue chicken rub

1 1/2 Tbsp chili powder

1 1/2 Tbsp brown sugar

1 1/2 Tbsp dried thyme

1 1/2 tbsp coriander

1 Tbsp salt

3/4 tsp allspice

1 1/2 tsp pepper

2 bay leaves (grind in coffee grinder with the salt)

Mix and store in a jar.

Coat pieces of chicken and roast or grill.

Try it on pork tenderloin, chops or loin roast

 

lemon orzo salad

1 1/2 cups orzo 

1 small bunch fresh spinach

1/2 cup purple onion, finely chopped

1/2 cup crumbled feta

grated zest and juice of 1 lemon (about 3 Tbsp.)

2 Tbsp. rice vinegar

2 Tbsp. canola or olive oil

Salt and pepper to taste

Cook the orzo, drain well and run under cool water. Thinly slice spinach, add the onion, feta and lemon zest. Drizzle with the lemon juice, rice vinegar and oil. Toss to coat well. Taste and adjust the seasonings IF needed.  Serve right away or refrigerate until serving.

west coast salmon

Marinate salmon for 2 – 4 hours in a ziplock. Grill or broil turning once, for about 6 minutes, basting with marinade. This amount is for 4-5 pieces of salmon.

  • 3 T vegetable oil
  • 1 T soy sauce
  • 1/2 tsp salt
  • 1-2 cloves garlic
  • 1/2 tsp pepper
  • 1 T brown sugar
  • 1 T molasses
  • 1/4 cup whiskey

 

 

puffed wheat squares

Lightly spray or oil a large bowl and measure 8 cups of puffed wheat into the bowl.

Combine in a saucepan:

1/4 cup butter

1/2 cup corn syrup

1 cup brown sugar

1/4 cup cocoa

Cook until bubbling and smooth, then remove from the heat and add 1 tsp vanilla. Pour over puffed wheat.and stir to coat evenly. Press into an ungreased 9 x 13-inch pan. Cut into squares when cool.

For a variation, use 7 cups puffed wheat and 1 cup salted peanuts