The Best Chicken Marinade

Excellent recipe.

    ½ cups Olive Oil

    ½ cups Rice Vinegar

    ½ cups Soy Sauce

    ½ cups Green Onions, Chopped

    3 Tablespoons Sesame Seeds

    1 Tablespoon Ground Ginger (you Can Add Another Tbsp If You Like Ginger)

    1 Tablespoon Dry Mustard

    1 teaspoon Black Pepper

    1 Tablespoon Garlic, Pressed Or Minced

    1 teaspoon Red Pepper Flakes (optional)

    2 pounds Boneless Chicken Pieces

Whisk all ingredients but chicken together in a glass or plastic bowl. Submerge the chicken in the marinade. Cover tightly and let marinate in the refrigerator for up to 12 hours, turning the chicken occasionally.

Grill on medium high heat until cooked through. This is delicious served with Asian cabbage salad or lo mein noodles!

Kittencal's Famous Caesar Salad

Kittencal was a very popular poster on the late Taste of Home Community Blog. I was ecstatic when I stumbled across all of her recipes . . . all 3,323 of them . . . on another recipe blog.

I usually don't care for mayo based Caesar Salad Dressings, but this one is totally over the top, and has now become my favorite Caesar dressing. The comments following are from Kittencal.

"I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- Although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- Usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, The perfect companion to this salad are Kittencal's Garlic Croutons (recipe follows).

1 large head romaine lettuce (washed over and thoroughly dried)

1 1/2 cups garlic-flavored croutons

Parmesan cheese

Freshly grated black pepper ( to taste)

DRESSING

2 anchovy fillets

2 fresh garlic cloves

1 cup mayonnaise

1/4 cup half-and-half cream or 1/4 cup milk

1/3 cup grated Parmesan cheese

2 tablespoons fresh squeezed lemon juice

1 tablespoon Dijon mustard

Salt and pepper

2 teaspoons Worcestershire sauce (optional)

Buttermilk or half-and-half, for thinning if necessary (I do not)

In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients). Add in the remaining ingredients, and process for 30 seconds, or more until well mixed. Adjust seasonings to taste. Thin with buttermilk (or milk) for a thinner consistency if desired.

Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).

Toss desired amount of dressing with Romaine lettuce and croutons.

Sprinkle with more grated Parmesan cheese if desired.

Kittencal's Garlic Croutons

"You will never purchase store bought croutons again after making these! make a double batch and store in the fridge or freeze them, use in salads or soups, for easier slicing make certain to use stale bread, or place your bread in the fridge overnight, for extreme garlic flavor use fresh finely minced garlic and increase to 2 tablespoons, to infuse the flavor into the butter allow the melted butter/garlic mixture to sit for 30 minutes or more at room temperature before brushing on the bread"

12 -15 slices bread (crusts removed, use slightly stale bread)

1/2 cup butter (can use more butter)

1 teaspoon garlic powder (or to taste, or use 1 tablespoon fresh minced garlic)

1/4 teaspoon salt (or use 1/2 teaspoon seasoned salt)

3 teaspoons dried parsley (optional or to taste)

Set oven to 325°. Lightly grease a large baking sheet.

Place the butter, garlic powder or fresh minced garlic and salt or seasoned salt in a microwave-safe bowl and microwave until melted. Mix in the dried parsley (if using).

If you are using fresh garlic allow the melted butter mixture to sit at room temperature for 30 minutes to infuse the garlic flavor into the butter.

Brush both sides of the bread slices liberally with the melted butter mixture using a pastry brush. Using a serrated knife slice into small cubes or desired sizes.

Place the bread cubes onto the baking sheet. Bake for 25 minutes, or until desired crispness (watch closely these brown quickly!).

Let cool and store in a covered container in the fridge or freeze.

Lemon Vinaigrette Dressing

1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
Juice from 1/2 lemon
2 tablespoons sugar
Salt and pepper, to taste


In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, sugar, salt and pepper. Cover and refrigerate until ready to serve. 

Blueberry Surprise French Toast Casserole

Second place winner, Bursting with Blueberries Contest - Goshen, Indiana, 2005.

Butter, for baking dish

12 slices dry white bread, cut into 1/2" cubes

2 pkgs. (8 oz.) cream cheese, cut into 3/4" cubes

1 1/2 cups fresh blueberries

12 eggs

2 cups whole milk

1/2 cup maple syrup

Blueberry or maple syrup, for serving

One day ahead, butter a 9 x 13" baking dish. Place 4 cups of the bread cubes over bottom. Layer on cream cheese cubes, blueberries, and remaining 4 cups bread cubes.

Beat eggs in bowl. Beat in milk and maple syrup. Pour egg mixture over the casserole layers.

Cover and chill in the refrigerator for 2 to 24 hours. In the morning, preheat oven to 375. Bake casserole, covered, for 25 minutes. Uncover and bake 25 minutes more, or until topping is puffed and golden brown and a knife inserted near the center comes out clean.

Let stand for 10 minutes before serving. Serve warm with blueberry or maple syrup.

Makes 8 servings.

Lumbercamp Falls Skillet

The irresistible combination of Cajun andouille sausage and bacon bump up the flavor of this home-style breakfast dish. A cast-iron skillet browns it best.

    2 slices bacon

    3 medium round red potatoes (1 pound), thinly sliced

    1 medium red or green sweet pepper, cut into 1/2-inch strips (1 cup)

    1 cup chopped onion

    1/4 teaspoon salt

    1/8 teaspoon cayenne pepper

    1/8 teaspoon ground black pepper

    1 pound cooked smoked andouille or sausage links, cut into 1/2-inch slices

    1 10 - ounce package frozen whole kernel corn

In a very large skillet, cook bacon till crisp. Remove bacon, reserving bacon drippings. Drain bacon on paper towels. Crumble bacon; set aside.

    

Add potatoes to skillet. Cook and stir over medium heat for 5 minutes. Add sweet pepper and onion. Sprinkle with salt, cayenne, and black pepper. Cook and stir for 8 minutes more. Add sausage and corn. Cook and stir for 8 to 10 minutes more or till potatoes are tender and browned. Sprinkle with reserved crumbled bacon. Serve immediately.