#1 Easy Garlic Chicken by Alexis Zgud
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
Directions:
1 Preheat oven to 500°F and lightly grease a casserole dish.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar.
4 Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5 Add salt and pepper to taste. 6 Bake uncovered for 15-30 minutes.
Read more at: http://www.food.com/recipe/easy-garlic-chicken-5478?oc=linkback
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
Directions:
1 Preheat oven to 500°F and lightly grease a casserole dish.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar.
4 Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5 Add salt and pepper to taste. 6 Bake uncovered for 15-30 minutes.
Read more at: http://www.food.com/recipe/easy-garlic-chicken-5478?oc=linkback
#2 Korean BBQ Beef
(Recipe from Our Best Bites)
1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4″) slices
1/2 c. rice wine or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)
1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)
2 Tbsp. brown sugar
2 Tbsp. minced garlic
1 tsp. Sriracha chili sauce
1 1/2 tsp. sesame oil
Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.
(Recipe from Our Best Bites)
1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4″) slices
1/2 c. rice wine or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)
1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)
2 Tbsp. brown sugar
2 Tbsp. minced garlic
1 tsp. Sriracha chili sauce
1 1/2 tsp. sesame oil
Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.
#3 Indonesian Pork Tenderloin Recipe
courtesy of Olivia Rebanal
Trim fat from tenderloin. Combine soy sauce, peanut butter, red pepper flakes and garlic, stirring well. Spread mixture over tenderloin. Place on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired. Bake, uncovered, for 30 minutes.
Brush tenderloin with mango chutney and bake for an additional 10 minutes, or until meat thermometer registers 160°F, basting often with chutney. Remove from oven and let stand 10 minutes before slicing.
courtesy of Olivia Rebanal
- 1 1-lb pork tenderloin
- 2 tablespoons low sodium soy sauce
- 2 tablespoons reduced-fat creamy peanut butter
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- Vegetable cooking spray
- 1/4 cup mango chutney
Trim fat from tenderloin. Combine soy sauce, peanut butter, red pepper flakes and garlic, stirring well. Spread mixture over tenderloin. Place on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired. Bake, uncovered, for 30 minutes.
Brush tenderloin with mango chutney and bake for an additional 10 minutes, or until meat thermometer registers 160°F, basting often with chutney. Remove from oven and let stand 10 minutes before slicing.
# 4 Pasta alla Vodka
In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.
Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.
Pour mixture into large serving bowl. Garnish with more Parmesan cheese.
- 1 pound Pasta (be creative and use a different shaped pasta as I did)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Chopped Finely
- 2 cloves (to 3 Cloves) Garlic, Chopped
- 3/4 cups (to 1 Cup) Vodka
- 1 can (About 14 Oz.) Tomato Puree
- 1 cup Heavy Cream
- 1 pinch Red Pepper Flakes
- 1/4 teaspoon (to 1/2 Teaspoon) Salt
- Freshly Ground Black Pepper, To Taste
- 1 cup Grated Parmesan Cheese
In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.
Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.
Pour mixture into large serving bowl. Garnish with more Parmesan cheese.
#5 Grilled Brown Sugar Soy Salmonby Tina Menina
- 1 1/2 pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup vegetable oil
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.