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)
   

https://www.twopeasandtheirpod.com/zucchini-banana-bread/#wprm-recipe-container-40930

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

Powered by Chicory

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!

Shish Kabobs

https://www.food.com/recipe/grilled-veggie-shish-kabobs-93267 

Favorite Hamburger For the Grill

https://www.aspicyperspective.com/best-hamburger-patty-recipe/Ingredients

• 2 pounds ground chuck
• ½ cup crushed saltine crackers or Panko breadcrumbs
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 2 tablespoons milk
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper

Instructions

• Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is very smooth.
• Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 - 1/3 pound grill or skillet patties, or 12 thin griddle patties.
• Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
• Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
• For thick patties: Grill or fry the patties for 3-4 minutes per side.
• For thin patties: Cook on the griddle for 2 minutes per side.
• Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.

Notes

Homemade hamburger patties will keep well tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.

Nutrition

 

Sauteed Zucchini, Onions, and Parmesan

https://www.wellplated.com/sauteed-zucchini/

 

yummy and easy

 

 

Zucchini Fritters

•  abt 1 1/2 lbs. zucchini, (grated and dried well with paper towels)  
• 1 small onion (diced and sauteed)
• 2 cloves garlic (minced and lightly browned with the onions just before the onions are done)
• 1/2 t. kosher or regular salt
• 1/4 c. Parmesan cheese, grated
• 1/4 c. whole wheat flour
• 1 egg
• black pepper (to taste)
• optional (a little fresh basil, minced)
  
•  
• Mix above ingredients together in a bowl.  Put oil in fry pan on medium heat.  Drop the batter by spoonful when the pan is ready and flatten with spoon.  Cook in the oil for about 2 minutes on each side.  Serve warm with sour cream.     
  

Chocolate Zucchini Cupcakes

Ingredients

Cupcakes

• 1/2 cup butter softened
• 1/2 cup vegetable oil
• 1-3/4 cups sugar
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 cups shredded zucchini
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup cocoa
• 1/2 cup buttermilk
• 2-1/2 cups flour
• 1/2 cup chocolate chips + additional for topping

Dark Chocolate Buttercream Frosting

• 1 recipe Dark Chocolate Buttercream Frosting prepared
• mini chocolate chips to garnish

Instructions

• Preheat oven to 325 degrees.
• Line cupcake tin with paper liners.
• Mix all ingredients together.
• Using a medium ice cream scoop, fill each liner.
• Sprinkle tops of cupcake batter with additional chocolate chips.
• Bake for 20-25 minutes or until a toothpick inserted removes cleanly.
• Allow cupcakes to cool completely before frosting.

Dark Chocolate Buttercream Frosting

• Frost cupcakes with frosting and garnish with mini chocolate chips

Nutrition

Calories: 129kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 44mg | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 0.3mghttps://melaniemakes.com/chocolate-chocolate-chip-zucchini-cupcakes/

 

Bruschetta

 

Bruschetta with Tomato and Basil Recipe

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: Makes 24 small slices, serves 6-10 as an appetizer

Use any flavorful, ripe tomato for this recipe. If you use cherry tomatoes, just quarter them, don't bother blanching or peeling them.

Ingredients

• 6 or 7 ripe tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, thinly sliced* or chopped
• 3/4 teaspoon sea salt, more or less to taste
• 1/2 teaspoon freshly ground black pepper, more or less to taste

• 1 baguette French bread or similar Italian bread
• 1/4 cup (60 ml) olive oil

*To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other.https://www.simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/#recipe10566

Zucchini Muffins with Mini Chocolate Chips

https://www.wellplated.com/healthy-zucchini-muffins/

Healthy Zucchini Muffins with Chocolate Chips

Moist and fluffy healthy Zucchini Muffins. Whole wheat, naturally sweetened, and perfect for adding chocolate chips. Freezer friendly and utterly delicious!

PREP TIME: 15 MINS

COOK TIME: 20 MINS

TOTAL TIME: 35 MINS

Servings: 12 muffins

Ingredients

  

• 2 cups shredded, unpeeled zucchini - (about 1 small/medium zucchini)
• 1/2 cup mashed ripe banana - about 1 medium/large or 4 ounces
• 1/4 cup coconut oil - melted and cooled, very light olive oil, or canola oil
• 1/4 cup honey
• 1/4 cup brown sugar - light or dark
• 1 teaspoon pure vanilla extract
• 2 large eggs - at room temperature
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder - I recommend aluminum free
• 1/2 teaspoon kosher salt
• 2 cups white whole wheat flour
• 1/3 cup semi-sweet chocolate chips - mini or regular (I used mini)

Instructions

 

• Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
• see link for directions

Beet Greens

Simple and Delicious Beet Greens

Rating: 4.61 stars

Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

By Daryl Gerboth

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

4

Ingredients

Ingredient Checklist

• 2 bunches beet greens, stems removed
• 1 tablespoon extra-virgin olive oil, or to taste
• 2 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes (optional)
• salt to taste
• freshly ground black pepper to taste
• 2 lemons, quartered
  

Instructions Checklist

• Step 1
  Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  
• Step 2
  Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
  

Cook's Note

Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.

Nutrition Facts

Per Serving:

49 calories; 3.6 g total fat; 0 mg cholesterol; 45 mg sodium. 7.4 g carbohydrates; 1.2 g protein;          

Mel's Favorite Chocolate Chip Cookies

Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}

Yield: 2-3 dozen

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

• 1 cup (3.5 ounces) old-fashioned rolled oats
• 2 1/4 cups (11.25 ounces) all-purpose flour (I use unbleached all-purpose flour)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted butter)
• 1 1/4 cups (9.25 ounces) packed light brown sugar
• 1/2 cup (3.75 ounces) packed dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla
• 1 cup (1.75 to 2 ounces) sweetened or unsweetened coconut flakes
• 2 cups (12 ounces) semisweet or bittersweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
3. Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). Add the coconut and chocolate chips and mix until no dry streaks remain.
4. Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

Note:  I don't have coconut so I used 1/2 to 1 c. of corn flakes.  

Notes

If your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).

https://www.melskitchencafe.com/my-favorite-cookie/

Sourdough Biscuits

READY IN: 22mins

YIELD: 8 biscuits

UNITS: US

INGREDIENTS

Nutrition

• 1 cup flour
• ¹⁄₄ teaspoon salt
• ¹⁄₂ teaspoon baking soda
• 2 teaspoons baking powder
• ¹⁄₃ cup margarine or 1/3 cup butter, cold
• 1 cup sourdough starter

Sift together flour, salt, baking powder and baking soda.

• Cut in the margarine or butter.
• Mix in sourdough starter.
• Turn out dough onto lightly floured board.
• Knead a few times, until all of the flour is mixed in.
• Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
• Bake at 425°F for 12-15 minutes, until slightly brown.

Chocolate Meringe Cookies

Chocolate Chip Clouds

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Course: Dessert

Cuisine: American

Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue cookies just melt in your mouth.

Ingredients

• 1/2 cup egg whites (room temperature)
• 1/8 tsp cream of tartar
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder
• 1 cup chocolate chips

Save

Instructions

• Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.
• Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
• Sift cocoa onto egg white mixture; gently fold until combined.
• Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.
• Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Notes

Hershey's Kitchens

Serving: 1cookie, Calories: 54kcal, Carbohydrates: 8.5g, Protein: 0.5g, Fat: 2.5g, Saturated Fat: 1.5g, Sodium: 9.5mg, Fiber: 1g, Sugar: 7g

Blue Smart Points: 2

Green Smart Points: 2

Purple Smart Points: 2

Points +: 2

Printed from Skinnytaste: https://www.skinnytaste.com/chocolate-chip-clouds/