Sweet & Sour BBQ Chicken and Vermicelli Rice

Ingredients:

2 cloves garlic, crushed
2 Tbsp. Balsamic vinegar
juice of 1/2 a lime
juice of 1/2 a lemon
1/3 cup light brown sugar
2 Tbsp. mustard (regular or dijon)
1/3 cup honey
1 tsp. salt
1/2 tsp. black pepper
4 Tbsp. olive oil
8 chicken tenderloins

Directions:

In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, salt and pepper.  Whisk in the olive oil.  Reserve two portions of the mixture for basting and dipping.  Then add the chicken to the dish and turn it to coat.  Marinade the chicken for at least 2 hours.

Grill the chicken for about 4 minutes per side or until the juices run clear.  During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze.


Vermicelli Rice

Ingredients:

1/3 cup butter
1 1/2 cups vermicelli noodles, broken into small pieces
1 1/4 cups rice
2 cans of chicken broth
1/4 cup water
chicken flavoring to season

Directions:

Melt the butter in a 2 quart sauce pan.  Stir in the vermicelli noodles and cook until they turn golden brown.  Add in rice, chicken broth, water and seasoning.  Bring to a boil, cover and simmer for 30 minutes.

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Honey Corn Muffins and Baked Beans

Ingredients:

1 cup cornmeal
1 cup flour
1 Tbsp. baking powder
1/3 cup sugar
1 tsp. salt
1 cup milk
2 eggs
4 Tbsp. butter, melted
1/3 cup honey
1 tsp. vanilla

Directions:

Preheat oven to 350 degrees.  Mix together the cornmeal, flour, baking powder, sugar and salt.  Mix the milk, eggs, butter, honey and vanilla in another bowl.  Pour the wet ingredients into the dry ingredients and mix until just combined.  Put into muffin tins and bake until cooked through and golden.

These were baked in mini muffin tins and took around 12 minutes.  Regular muffins would need more time.

Ingredients:

1 large can Pork N Beans, drained
1 cup brown sugar
1/4 cup ketchup
1/8 tsp. mustard
1 onion (option)

Directions:

Cook all the ingredients in a sauce pan for about one hour so the flavor has time to set.  Enjoy!

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Baked Mushroom Rice

Sorry for not posting on the blog in a while... I've been a really busy grandma! If you need a wonderful side dish, you should try this Mushroom Rice. My grandchildren absolutely loved it and the adults did too!

Ingredients:
2 Tbsp. butter
1/2 cup onion, chopped
1 cup sliced mushrooms
3 cups beef broth
1/2 cup apple juice
1 Tbsp. white vinegar
3/4 tsp. kosher salt
1 tsp. freshly ground black pepper
2 cups long grain rice, uncooked

Directions:

Preheat oven to 375 degrees. Spray a 9x13 inch dish with nonstick cooking spray and set aside. Melt butter over medium heat. Add chopped onion and cook, stirring frequently for 2 minutes. Add mushrooms. Continue cooking until onions are translucent and mushrooms are tender. Remove from heat. Combine remaining ingredients in the pan. Transfer mixture into 9x13 dish. Cover tightly with foil. Bake for 45-60 minutes or until liquid is absorbed. Stir before serving.

This side dish is delicious and can be found in "Our Best Bites" cookbook. Pin It

Cornbread Dressing

Start this recipe the day before cooking the turkey and store in a large Tupperware bowl with a lid.

Ingredients:
1 – 9 x 13 inch pan of cornbread, crumbled up
1 bunch of celery, chopped into small pieces
1 large onion, diced
¾ loaf of bread, crumbled (example: Webber or some cheap bread)
Neck of the Turkey
10 eggs
Sage
Poultry seasoning
Salt and pepper

Directions:

Put the crumbled cornbread, celery, onion and crumbled bread in the large Tupperware bowl in the refrigerator over night.

The next day take the neck from the Turkey and boil in a 2 quart sauce pan until tender. Cook Turkey in the oven and when almost done pour about 2 cups of so of the dripping out into the dressing mixture.

Beat eggs and add to the dressing mixture. Mix well and then add some of the liquid from the sauce pan with the cooked neck, into the dressing. The dressing should not be dry, but it should not be liquidy either. Add sage, poultry seasoning, salt and pepper to taste. Taste to see if you need more sage.

Put dressing into two 9 x 13 inch pans and bake at 350 degrees for approximately 1 hour or until done. You will probably need to cover the top with foil towards the end so that the dressing does not burn. Pin It

Candied Yams

Ingredients:

2 – 18 ounce cans of yams, drained
1 cube butter, cut in squares
2 cups brown sugar
½ bag of small marshmallows

Directions:

Put yams in a 9 x 13 inch pan. Cut butter into small pieces and put evenly over yams. Spread the brown sugar over the yams. Top with the marshmallows and bake at 300 degrees for about 2 ½ hours or until the yams are really gooey. Pin It

Strawberry Jello

Fix at least a few hours before ready to serve

Ingredients:

1 large box of strawberry jello
1 ½ cups of water
10 ice cubes
8 bananas
1 small carton of cool whip

Directions:

In the microwave heat 1 ½ cups of water until boiling. Dissolve the jello and then add the ice cubes. Put the jello in the refrigerator until the jello sets up a little. Remove the jello from the refrigerator and with an electric hand mixer beat in the cool whip. Cut the bananas into small slices and add to the jello mixture. Put in a 9 x 13 inch pan and let set up for a few hours. Pin It

Simple Baked Potatoes (NEW!)

Ingredients:

     Potatoes

     Extra Virgin Olive Oil

     Salt and Pepper

Directions:

Wash the potatoes.  Quarter the potatoes and then cut the four pieces in half again.  Put the slices in a bowl and coat with extra virgin olive oil.  Add salt and pepper.  Pour out onto a baking sheet and bake at 400 degrees for 20 to 30 minutes until golden.

Simple, quick and tasty as can be!

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