Archive for June, 2008

I’ve always loved watching Paula and her son’s cook, so I decided since I’m off for the summer, I’d try it!

Serves 2, with one leftover serving for lunch!

1/2 cup ketchup
1/8 cup packed brown sugar
1 tbl. orange juice
1/2 tsp liquid smoke
1/2 tsp Worcester sauce
1/4 tsp dry mustard
1/8 tsp cayenne pepper
3 pieces of chicken legs

1)Preheat grill. Brush grill grate lightly with some oil.
2)Mix all ingredients together in a large bowl, except chicken.
3)Paint on BBQ sauce with either a BBQ brush, or however you’d like.
4)Cook for 40-45 minutes, indirect heat. Basting with sauce throughout the time, to make sauce caramelized on chicken.



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I have been on a huge PB kick for the past few months. So I decided last night to make some peanut butter cookies and the peanut butter chips I bought at the The Nut Shop in Philly, and then I saw the chocolate chips just sitting on the counter so I decided to add those as well!

1 cup of flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon of baking soda
1 teaspoon of vanilla extract
Handful of PB and CC(chips for both)
1 egg

1) Pre-Heat oven to 375 degrees
2) Combine all of the above with a hand mixer or by hand.
3) Make about a tablespoon ball of dough and place on cookie sheet
4) Bake about ten minutes!

Makes 9 cookies.

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Chipotle Marinade

Chris loves chipotle anything, so I decided to make a marinade for pork!

1/4 cup lime or lemon juice
1 can of chiptole peppers in abodo sauce
1/2 teaspoon of salt

1) Put all ingredients in blender or chopper.
2) Pour the puree into a plastic bag, add some pork and let it marinade over night!

Makes about enough for 4 chicken breast or four pork chops, being inch each!

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I found this recipie in The Nest magazine, and I’ve heard of people using it, so I thought I’d give it a try! I did change it a little bit though and it still turned out good!

1 tsp. EVOO
A few pieces of chicken, whatever you are capable of eating(I used 3 chicken thighs, bone in)
1/4 cup of flour(I used whole wheat)
1/2 tsp salt
1/8 teaspoon of pepper
2 cups cornflakes
1 cup buttermilk
1 1/2 teaspoon of Honey Dijon Mustard
1/8 teaspoon cayene pepper
1/2 teaspoon of paprika

1) Pre-heat oven to 425.
2) Pour EVOO into a baking pan, big enough so that the chicken doesn’t touch. Rub the oil all around the dish.
3)Rinse chicken in cold water and if it has skin on it take it off. Pat it dry. In bowl combine flour, salt and pepper. Dredge each piece of chicken in the flour until its completely coated, set aside.
4)Crush the cornflakes in a plastic bag, using a rolling pin or your hands. Pour crushed flakes onto a plate.
6)In a larger bowl, but buttermilk, mustard and spices. Give each floured piece of chicken a good bath in the buttermilk, then roll it in the crushed flakes. Put the piece in the baking pan.
7)Arrange the chicken in the baking pan. Bake 15 to 20 minutes at 425, then bake at 350 for another 30 minutes, until the outside looks crispy.


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