Marinate for Chicken and Barbeque

Author: Melissa Stadler, Modern Honeyhttps://www.bbqhangout.com/blogs/start-grilling/how-to-cook-shish-kabobs-on-a-gas-grillr Thighs

• 1/3 - 1/2 cup Extra Virgin Olive Oil depending on preference
• 3 Tablespoons Fresh Lemon Juice
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Balsamic Vinegar
• 1/4 cup Brown Sugar
• 1 Tablespoon Worcestershire Sauce
• 3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder
• 1 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 
  
• Garnish:
• Fresh Parsley

Instructions

1. In a bowl, stir together oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
2. Pierce chicken breasts with a fork all over. Place in a large Ziploc bag. Pour marinade over chicken.
3. Let marinate for at least 30 minutes. 4 - 5 hours is ideal.
4. Preheat grill to medium heat. Brush grill with oil to prevent sticking.
5. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees.
6. Remove chicken from grill and let rest for 5 minutes.

 

Zucchini and Banana Bread

 

• 1 1/2 cups white whole wheat flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 medium ripe bananas mashed (about 1 cup)
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1/3 cup melted coconut oil cooled to room temperature (or canola or vegetable oil)
• 1 teaspoon vanilla extract
• 3/4 cup shredded zucchini
• 2 tablespoons turbinado sugar optional

Instructions

1. Preheat oven to 350 degrees F. Grease a 8x4-inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
4. Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.
5. Note-you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. Store the bread covered with plastic wrap on the counter for up to 3 days. This bread also freezes well. Wrap in plastic wrap and a freezer bag and freeze for up to one month. Defrost before slicing. If you want to make muffins, line a muffin pan with muffin liners or grease cups. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center. Will make 12 muffins.
    
   This recipe is on:   (very good)
   

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Grandma Ludwig's Famous Meatballs (Richard's favorite)

This is what I remember:

I remember the onions, hamburger, salt, pepper and Worcestershire sauce.  I have started to use the following recipe because the meatballs stay together a little better.  The flavor is much the same.   

Please add your memories of this recipe......

 

• 1 large egg
• 2 T or so of milk
  
• 1 medium onion, finely chopped
• 1 teaspoon salt
• 1 t. Worcestershire sauce
  
• Dash pepper
• 1-1/2 pounds lean ground beef (90% lean)
• 3 to 4 tablespoons olive oil or butter
• 
  
• GRAVY:
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 1/2 cup beef broth (could also add a little milk or cream)
  
• Salt and pepper to taste

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Directions

• In a large bowl, mix the egg, milk, onion, salt, pepper, and add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.)
• In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet.
• For gravy, add butter to drippings. Stir in flour. Add broth.. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

Chocolate Sauce from Lola

 Grandma Ludwig's chocolate sauce

1 c. sugar

1 regular size can of canned milk

2 1/2 squares of semi-sweet chocolate

Mix together and cook slowly and stir until it thickens.  (If necessary, thin out with milk)

Put over ice cream or anything to make it yummy!

Fudge

Grandma Ludwig's yummy fudge

1 pkg chocolate chips (I assume 9 oz. small pkg)

1 c. nuts

1 square butter or margarine

2 cups of sugar

6 oz. canned milk (small)

10 big marshmallows or 1 full measuring cup of small marshmallows

vanilla

pinch of salt

 

Boil marshmallows, sugar and milk for 5 minutes, stirring constantly so it won't stick.

 

Pour this over other ingredients--and put in buttered pan and let stand.

Rice Pudding

 (just as Lola gave the directions)

Cook 1 cup rice per package directions.  Use correct amount of water and salt.  Cook rice until it starts to be tender.  (add probably about 1/2 t. salt)

Cook about 10 minutes and then add a little canned milk and regular milk.  Also add about 1/2 c. brown sugar and sweeten to taste.  Then also add about 1 tsp. regular sugar.  Simmer at least ` hour.  Stir often and add milk as moisture is used up.  

Use dab of cream on top or fold a bit into the pudding!  (I would add 1 tsp. vanilla after it's done.)

Hamburger -- Rice Balls (Lola Ludwig)

From Grandma Ludwig

1 pound hamburger

1 Onion

1 egg

1/2 c. rice (uncooked)

Mix above ingredients together

Season with salt, pepper, and Worcestershire sauce

Roll in balls and cook in 1 can tomato soup and 3 cans of water.  Cook slowly for about one hour!