Thursday, June 14, 2007


Silly me. The last post was so long that I forgot to post recipes that I promised. I'm very much a pinch of this, dash of that kind of cook (except with a lot of baking recipes) so these are approximate amounts that you can adjust to your tastes.

Marinated Chicken Breast-I've used this basic recipe, adapted from someone else's recipe for about 11 years. It really keeps the chicken moist when grilling.

Boneless, skinless chicken breasts-how many depends on how many people you're feeding. One set of breasts make 4 to 6 sandwiches depending on how thick the meat is as well as the tenderloin which I chop up and freeze for other meals.
Lemon juice - about 1/2-1 c. (enough when combined with the orange juice to mostly cover the meat)
Orange juice - about 1/4 c.
Garlic powder - 1-2 tsp.
Dried chopped onion- 1-2 Tbsp. (You can use fresh but dried absorb the flavors better and they're easier. )
Ginger - 1 tsp. (Either grated fresh or powdered work. Fresh gives a stronger flavor so keep that in mind.)
Honey - 1-2 Tbsp.

I usually put the cut up chicken in a plastic storage container, add the juice and about half the spices and honey, mix it up then add the rest of the spices and honey. Let this marinate in the fridge for at least a couple of hours but overnight is even better. Then remove from marinade and grill or bake.

My Hamburger mix

1 small onion
1 small potato
1 lb. ground beef
1 tsp. cinnamon
1 tsp. garlic powder
1 tsp. salt

Wash and peel the potato then grate it into a bowl using the small holes on the grater. Grate the onion into the bowl with the potato using the larger holes. Squeeze out as much of the water/onion juice as possible. (very important) Add the rest of the ingredients and mix well for at least 1-2 minutes. This is easiest if you mix it with your hands, just don't forget to wash them well before and after you mix the meat. Let this sit for about an hour in the fridge. Shape and cook however you like.

My Brownies - This is a recipe that I've been adapting since I was 8 years old. It started out as a recipe on a box of baking chocolate that we had sitting around and I've perfected and simplified it since then. This only takes me about 6-8 min. to mix if I use the microwave to melt the margarine (Doing three cycles-15 sec., 10 sec. and 10 sec. keeps the margarine from popping and splattering all over the place. Don't worry if it's not completely melted. The residual heat from the bowl will help melt it as you mix in the cocoa). If I melt it on the stove top, it maybe takes a minute or two longer. I do all of my mixing by hand so you really don't need a mixer for this.

2 eggs
1 c. sugar
1/2 c. margarine or butter (1/2 c.=1 stick)
3 heaping Tbsp. cocoa (Do not use Nestle's.-It has almost no flavor.)
1 tsp. vanilla
1 c. flour
1 tsp. baking powder

Beat the eggs in a medium bowl until they are well beaten (Should take less than a minute). Add the sugar 1/4-1/3 c. at a time, mixing between each addition. You can melt the margarine while you are beating in the sugar either in the microwave in a microwave safe bowl (a cereal bowl works just fine) or in a small saucepan over low heat on the stove. Add the vanilla to the egg mixture. Mix the cocoa into the melted margarine making sure to get most of the lumps out. Stir this into the egg mixture. Mix in 1/3 c. flour. Mix in 1/3 c. flour and the baking powder and then the final 1/3 flour. Pour into an 8 or 9-in. square baking pan. (You can also use a circular cake pan if that's what you've got.) Bake on 350 for 25-30 min. The length of baking time depends on how you like your brownies. Fudgy brownies will leave a little bit of moist (not wet) batter on a toothpick when inserted at around 25 min. If you like cakey brownies, let them cook longer until a toothpick comes out clean when inserted in the middle usually at around 30 min.

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