1 cup brown sugar 1/3 cup paprika
3 T. Kosher salt 2 T. dried thyme
Salmon Fillets
Directions: Combine first four ingredients. Rub spice mixture over all sides of
salmon; let stand 10 minutes. Grill salmon over medium-high heat to desired degree
of doneness.
Comment: The brown sugar mixture caramelizes on the salmon. To kick it up,
increase amount of paprika. Left over mixture can be saved in a sealed plastic bag
for next time.
1 lb. boneless skinless chicken breasts or thighs
½ cup chopped onion
½ cup chopped red pepper
½ cup chopped green pepper
1 tsp. dried basil
1 tsp. oregano
1 tsp. parsley flakes
½ tsp. crushed red pepper flakes
1 T. oil
3 garlic cloves, minced
1 ½ cups uncooked penne pasta
14 ½ oz. diced tomatoes, undrained
3 T. tomato paste
¾ cup chicken broth
2 cups shredded mozzarella cheese
½ cup grated Romano or parmesan cheese
Directions: In a large sauce pan with oil, sauté chicken, onion, peppers and
seasonings until the chicken is no longer pink. Add garlic and cook one minute
longer. Cook penne pasta according to package directions.
Meanwhile, mix tomato paste and diced tomatoes. Add tomato mixture to chicken
mixture. Stir in chicken broth. Bring to a boil. Reduce heat. Cover and simmer for
10-15 minutes or until slightly thickened.
Drain pasta. Toss with chicken mixture. Spoon half the mixture into a greased 2
quart baking dish. Sprinkle with half the cheeses. Repeat layers. Cover. Bake at
350 degrees for 30 minutes. Uncover; bake 15-20 minutes longer.
Comment: Also works well with left over chicken or with chicken pulled from roast
chicken.
50+ Saltine Crackers 1 cup sugar
2 sticks butter
1 (24 oz.) bag semi sweet chocolate chips
Directions: Line the bottom of a cookie sheet with the saltine crackers. Melt the 2
sticks of butter in a pan, bringing just to a boil. Add the cup of sugar and boil for
about 4 minutes until it becomes light brown color and a sticky consistency. This is
the key step – make sure you boil long enough to get it to a caramel-like consistency.
Pour onto the saltine crackers and bake at 375 degrees for 8-10 minutes. Remove
from oven. Put the chocolate chips on top and let them melt for a few minutes. Put
in the refrigerator for about an hour, until they harden.
Comment: These are really easy and good.
3 onions, peeled, quartered
1 whole pork butt (pork shoulder roast)
Salt & Pepper
1 can chipotle chiles in adobe sauce
1 can green chiles sauce
2 cans Dr. Pepper (or 1 Dr. Pepper and 1 Coke)
4 T. brown sugar
Directions: Preheat oven to 300 degrees. Place quartered onions in the bottom of a
dutch oven. Place the pork butt on top of the onions (fat side up) and add salt and
pepper to taste. Pour the chile sauces over the top. Pour the soda over the chiles.
Add the brown sugar to the liquid, stirring slightly to combine. Cover the pot and
cook for at least six hours. When it is done, the roast will be dark and fork-tender.
If the pork does not easily pull apart with forks, return to oven in 30-minute intervals
until done. Remove the roast from the pot and shred it completely.
Skim the fat off the remaining liquid. Return meat to pot.
Comment: This is so easy and so delicious!
Caramel:
1 1/3 cups sugar 1/3 cup water
Flan:
2 cups milk 4 eggs plus 1 yolk
1 cup sugar 2 tsp. vanilla
Directions: Prepare caramel first. Put sugar and water in a saucepan over
moderately high heat until the syrup turns a nice golden brown; stirring constantly.
Remove from heat and add ¼ cup hot water.
For flan, mix milk, eggs, sugar, and vanilla well with a whisk. Line small individual,
greased porcelain molds with the caramel. Add the flan mixture. Put molds into a
brownie pan half-filled with water. Bake at 350 degrees for about 20 minutes, until
firm. Remove and cool. May be de-molded or eaten as is.
Comment:
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