Cory’s chicken

Corys chicken

4 breast brined

4 cups warm water and 1/4 cup salt. Brian breast for 20 to 30 minutes. Cook breast in Pyrex grease with extra-virgin olive oil. Sprinkle with mixture as follows

Onion powder

Tablespoon garlic powder tablespoon salt half tablespoon cayenne 1 1/2 tablespoons paprika 1 tablespoon smoked paprika 1 tablespoon thyme 1 tablespoon rosemary parsley and basil to taste

OK Rule your chicken breast in the extra-virgin olive oil sprinkled in mixture. Rub it in. Flip your breast. Sprinkle the mixture. Rub it in. Leave enough mixture that you can then coat the top side of the breast like a breading with the seasoning.

Baking oven at 425° for about 25 minutes. Internal temperature of 145 to 150. More like 28 minutes for Carroll’s desired temperature. 

BBQ Chicken Quick

BBQ Chicken Sandwich (serves 4-5) (from http://shopnserve.blogspot.com/2011/07/bbq-chicken-sandwich.html)

Ingredients:

• 3 Chicken breasts
• Your favorite BBQ Sauce
• 1/4 c. Honey
• 1 Tbsp. Mustard
• 1/2 tsp Garlic powder
• Cilantro, chopped
• 1/4 c. Red onion, diced
• Rolls (we like Portuguese best)

Cooking Directions:

Place chicken breasts in crock pot and fill half way with water (I usually dump a little BBQ sauce in for flavor). Cook on low for 2-4 hours, depending on your crock pot. Drain water, and shred chicken. 

I cook mine in the Instant Pot. Chicken in with 1 C of water, cook on high pressure for 12 minutes if raw, 15 minutes if frozen. You can manually release pressure or let it self release. While chicken is still hot, remove from water and shred with forks. Dump out the Insta Pot water, and return chicken to the Instat Pot. 

Pour ample amounts of BBQ sauce over. Pour honey, mustard and sprinkle garlic powder over. Keep warm for another 20 minutes, or until you serve. 

Serve on rolls with cilantro and onions to add on top if desired

Coconut Layered Cake

From Elizabeth Brown’s Easter Party
This is the recipe:

The cake is a white cake
Mix. Not yellow or vanilla. Make sure it’s “white”. I bake 2-3 cake rounds. If you do two cake rounds - after they are baked and cooked, I cut them in half - making four thin layers.

The filling is
2c sour cream
2c sugar
2c shredded coconut
Mix the sour cream and sugar together until the sugar dissolves. Add in coconut and mix until blended. Now divide this in half. One half will go in between the cake layers.

For the frosting, take the other filling portion and mix it with a container or cool whip.

To assemble - spoon filling over each layer. Stack however many layers you dream of ;)

Frost with cool whip mixture! Viola!

Special Occassion Raspberry Jam

3 1/4 cups crushed berries

1/4 cup lemon juice

1, 2-ounce package pectin (MCP brand preferably)

1 cup light corn syrup 

4 1/2 cups sugar

*Wash and rinse plastic storage containers so they are ready to be filled.

*Prepare fruit: wash raspberries in cold water.  Crush clean berries with a potato masher or pulse in a food processor (do NOT puree.  There should be little bits of fruit still in the jam.)  Measure exact amount of crushed berries into a large pot.

*Add lemon juice and stir.   

*Gradually stir pectin into fruit.  Mix thoroughly.  Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.  

*Pour corn syrup into fruit mixture.  Mix well.  This prevents sugar crystallization during freezer storage.  

*Stir in sugar gradually.  After mixing in sugar, put the pan on lowest stove heat setting and stir, making sure all the sugar is dissolved.  You don't want the jam to get too warm.  Stir constantly until sugar is completely dissolved and no longer grainy.  

*Pour into prepared containers leaving 1/2" space at top for expansion during freezing.  Let stand at room temperature for 24 hours until set.   

*Store in refrigerator for up to 3 weeks or freeze for up to 1 year.  

NOTES FROM MOM: Costco gets raspberries from Mexico in April that come in 12-oz. clam shells.  To make 6 batches of jam, you need:

-14, 12-oz clamshells of fresh berries

-6 boxes of pectin

-27 cups of sugar

-6 cups Karo syrup

-1 1/2 cups lemon juice

Two 12-oz clamshells makes approximately 3 cups of crushed berries. 

A single recipe yields approximately 8 cups of finished jam (or 4, 2-cup storage containers).

 

Street Corn

Served by Paselly- Cocoa's friend
Ingredients:

• 3 Cans of corn, broiled until it gets a bit charred. 
• 1 1/2 Tbsp olive oil
• 2 Tbsp mayonaisse
• 3 Tbsp sour cream
• 3/4 C freshly grated parmesan cheese
• 1 Tbsp jalapeno, deseeded and finely chopped
• 2 Tbsp of Trader Joe's Everything but the Elote seasoning blend
• 1/2 Red onion, finely chopped
• Juice of 1/2 to 1 lime
• Cotija or Feta, to crumble

Directions:

1. Drain canned corn and toss in olive oil. Spread out on a baking sheet and broil in oven until a but charred. 
2. Transfer corn into a bowl and while still warm, add mayonnaise, sour cream, and parmesan. Stir to combine. This will create a dressing on the corn. 
3. Add remaining ingredients. 
4. Adjust lime juice and salt to taste. Serve warm or at room temperature. 

Honey Sriracha Ground Turkey Meatballs

From a Tone and Tighten Meal Plan that tiff bought

This is a great recipe for the whole family! For those who prefer no spice, you can serve the meatballs without the sauce drizzled. For our family of 6 I make the recipe 1.5 times.

Prep time: 15 min
Cook time: 20 min
Servings (6 meatballs/serving): 7 

Ingredients:
2 lbs lean ground turkey
1 C whole wheat breadcrumbs
2 eggs
1/4 C onion, finely chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
pinch crushed red pepper

For the sauce:
1/4 C honey
2 Tbsp sriracha
3 Tbsp low-sodium soy sauce
3 Tbsp rice vinegar
1/2 tsp ground ginger
3 cloves garlic, minced
1/2 tsp sesame oil

Garnish (optional):
1/4 C green onions, diced
1 Tbsp sesame seeds

Directions:

• Preheat oven to 375 degrees
• Lightly spray a large baking sheet with non-stick cooking spray (or cover with foil)
• In a large bowl, mix together all ingredients for meatballs until thoroughly combined. 
• Shape into balls that are about 1 1/2 inches in size. Should make between 35-40 meatballs,
• Set each metball on the prepared baking sheet. 
• Cook for 20-25 minutes or until meat is cooked through to 165 degrees. 
• While the meatballs are cooking, combine all the ingredients for the sauce in a small saucepan. 
• Bring to a boil over medium heat while mixing sauce continuously, then reduce heat to low and let sauce simmer for 3-5 minutes. 
• Remove meatballs from over and pour sauce over the top. If desired sprinkle with green onions and sesame seeds. 
• Serve with cooked quinoa, brown rice, or vegetables. 

Excellent Chicken Enchiladas

CHICKEN ENCHILADAS

Excellent

Terri Costley

Prep time: 45 mins.

Cook time: 20 mins.

Ingredients:

Pkg. of at least 16 corn tortillas (I like Guerrero because they hold together well & I get a package of at least 20)

1 Rotisserie Chicken – debone and shred the chicken up

2 small cans of diced green peppers

2 tsp. cumin powder

2 tsp. garlic powder

2 tsp. smoked paprika

½ C of chicken stock

½ can of Cream of Chicken Soup (You will use the other half in the sauce)

*Mix together and heat on low to mix the flavors.  After heating up, turn off heat and keep near)

2 cans of refried beans

Heat on low:  (When warmed up, turn off the heat)

Heat on low in a separate frying pan:

3 Cans of Enchilada Sauce 15 oz  (I like the Hatch brand – Red Medium)

½ can of Cream of Chicken soup (This adds some thickness and takes the spice level down) 

2 Cups of shredded Sharp Cheddar and Jack cheeses

Garnish:  Chopped cilantro leaves, chopped lettuce, chopped scallions, 

sour cream, chopped tomatoes (Pico de gallo), guacamole.

Guacamole

2 Avocados – mashed up

½ lime zest and juice

½ C diced yellow onion 

3 Tlb. chopped fresh cilantro

½ tsp. salt 

1 tsp. minced garlic

1 pinch ground cayenne pepper

¼ C pico de gallo/or diced tomatoes

Mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic.  Stir in cayenne pepper.  Refrigerate 1 hour for best flavor or serve immediately.

DIRECTIONS:

Now the fun begins!

 Take the tortillas and put them close to the sauce.  Have an11 x 13 casserole dish close to all the heated pans.  Cover the bottom of the casserole dish with sauce.  This is what you are putting the enchiladas in.

Put three corn tortillas in the sauce and let them warm up so you can roll the enchilada.  With tongs, pull out the first tortilla.

With two spoons spread a spoon full of refried beans in the middle of the tortilla.

With tongs, put the chicken mixture in on top of the beans.

Put a small amount of cheese on top of meat.

Roll the tortilla up and move it seam side down to the side of the dish.

Continue this until you are done using up all the beans and meat.

*Remember to keep the tortillas going into the hot sauce so they have time to warm up before you start to put the beans and meat in them. If for some reason you have to step away to do something, don’t leave the tortillas in the sauce.  Because if they get too warmed up, they will fall apart. J

*(Sometimes I have more than will fit into this pan, so I put the rest in a smaller dish and freeze it for another day)

You should have cheese and sauce left over.

Take the sauce and spoon it over all the enchiladas.

Take the rest of the cheese and put it on the enchiladas.

Now cook for 20 mins. Until you can see the sauce bubble.

You now have a delicious pan of Chicken Enchiladas.

Put on the table with all the toppings and people can add their own toppings as they prefer