Grilled Sesame Chicken

Ingredients:
1/2 cup olive oil
1 cup of WHITE grape juice
1/2 cup soy sauce
1 tsp. powdered ginger
1 Tbsp. dry mustard
1 tsp. ground black pepper
4 cloves of garlic, crushed or minced fine (I cheat and use the already prepared garlic in the jar -> 2 tsp = 4 cloves)
1/8 - 1/4 cup of sesame seeds (I think 1/8 cup is plenty)
1/2 cup green onions, tops and all
6 boneless, skinless chicken breasts

Assembly:
Combine all marinade ingredients and mix well. Place chicken breasts in 1 gallon size Ziploc freezer bag. Pour marinade over top of chicken. Remove excess air from bag, seal, and freeze. Mix around inside the bag a couple of times to make sure it gets all over the chicken.

Serving Day:
(*** Don't throw out the marinade - you need it to baste the chicken with***)
Thaw completely! If making kabobs, cut chicken into bite size pieces, add veggies/fruit of your choice to the skewers, and save marinade to baste kabobs with. If just grilling, cook till completely done, making sure to baste often with reserved marinade.
 

Serve these with rice and black beans!

Ranchero Beef and Sweet Potatoes

I'm getting this one put together and will post tomorrow.

~Snapp Family

Italian Meatloaf

1/4 cup plus 2 TB. extra virgin olive oil
4 tsp. (about 6 cloves) chopped garlic
2 medium onions, diced
2 red peppers, seeded, small diced
1/2 cup chopped basil leaves
2 TB. chopped parsley
4 eggs
1 tsp. salt
1/2 tsp. black pepper
2 cups grated Parmesan cheese
1 1/2 cups breadcrumbs
3 lb. ground beef
2 TB. Worcestershire sauce
2 TB. balsamic vinegar
1 1/2 cups marinara sauce

- Preheat oven to 350 degrees.
- Saute garlic in 1/4 cup olive oil for one minute. Add onion and pepper
  and saute until just soft. Let cool.
- Whisk together the basil, parsley and eggs in a small bowl. Add salt
   and pepper.
- Combine Parmesan cheese and breadcrumbs in another small bowl.
- Place cooled vegetables in a large bowl. Add ground beef, herb and
  egg mixture, Parmesan cheese and breadcrumb mixture, Worcestershire
  sauce, vinegar, and remaining 2 TB. olive oil.
- Using your hands, gently mix the ingredients until just combined, making
  sure not to over mix.
- Divide meat mixture into 2 or 3 loaves. Pack into oiled loaf pans or form
  into loaves and place in a baking dish. Just before baking, top with the
  marinara, making sure to spread evenly over the top.
  This keeps the meatloaf from drying out.
-Bake for 50 - 60 minutes or until 160 degrees. Remove from oven and let
  rest for 5 minutes. Slice and serve.

Label: Thaw, bake in 350 degree oven 50-60 minutes or until 160 degrees. Let rest 5 minutes. Slice and serve.

Homemade Italian Sausage Pizza Kit

9 Rhodes dinner rolls, thawed to room temperature
1/2 C. Pizza sauce
1C. grated mozzarella cheese
8 oz. Italian sausage
1/4 of green pepper, seeded  & sliced thin
Any other pizza toppings your family enjoys

Combine rolls together into a large ball and roll out on pastry sheet or floured surface into a 13" circle. Place on a 12" sprayed pizza pan.  Roll edges up a little. (Or if using a cookie sheet to cook on, roll a rectangle slightly smaller that the pan.)  Top with pizza sauce and sprinkle with cheese.  If using sausage links, remove sausage from casing and pinch into dime-sized pieces.  Spread around pizza.  Add green pepper slices.  Bake at 425 degrees for 10-15 minutes or until sausage is no longer pink and cheese is melted.  Garnish with fresh ground pepper, if desired.

Fun family option - take 2 rolls and combine for four smaller pizzas (single serving size) and let your kids make their own creations!

Label - Thaw all ingredients. Combine rolls together & roll out to make pizza crust.  Top with pizza sauce and cheese.  Pinch sausage into dime-sized pieces and place on pizza, place green peppers on pizza.  Bake at 425 degrees for 10-15 minutes.

Tangy Orange Chops

1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
2 lbs pork



1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight. 
2.Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes. 
3.Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking. 

Label: Thaw Take out meat & bring marinade to boil for several minutes.Oil preheated grill. Grill chops for 6-8 min, turning once.Brush Cooked marinade over chop during final minutes of cooking