Whole Wheat Banana Bread

 

Preheat oven to 325°F (165°C.) In a large bowl, beat applesauce and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan. Bake for 55-65 minutes, be sure to check the middle with a toothpick to make sure its not over/under done. Cool on wire rack for 1/2 hour before slicing.

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Baby Chicken Skewers in Beer Mustard Marinade

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• Mix ingredients together, pour over baby chickens in a container, and marinate for 2 hours. 

• Thread the baby chickens onto wooden skewers and grill. 

• Baste once or twice and turn frequently to cook evenly.

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Sweet Simplistic Chicken

Preheat oven to 190°C (375°F.)

Mix ingredients together in a small bowl, and spread evenly over the chicken. Bake covered for 1.5 hours and uncovered for an additional 30-40 minutes.

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No Fail Salmon

Preheat oven to 190°C (375°F.) Mix all ingredients very well, and spread evenly over the salmon. Bake covered for 30-40 minutes, and 5 minutes uncovered.

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BBQ Chicken Strips

Spray a frying pan with some oil. Rub the chicken with the 2 tsp. of olive oil and brown on med-high heat until the middle is no longer pink. Set chicken aside in a shallow pan, and preheat the oven to 100°C(200°F.) Place the rest of the ingredients into a saucepan and bring to a boil on a medium flame. Pour over the chicken strips, and mix evenly. Bake covered for 45 minutes.

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Chicken De Cassis

Preheat the oven to 180°C (350°F.) Season the chicken with salt, pepper, garlic and rosemary. Mix the rest of the ingredients together in a medium sized bowl, and pour over the chicken. Bake uncovered, for 2 hours.

This is a recipe concocted from random ingredients in my fridge. For the ingredients you don't have on hand, try substituting with something from your fridge of similar taste. The chicken has more of a sweeter than sour taste, so work along those lines.

Monin Premium Gourmet Blackcurrant Syrup 750ml Bottle (black currant)

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Salmon Topped with Tomatoes

Preheat oven to 200°C (400°F.) Rinse off the salmon fillets and place in a 9x13 pan and pat dry. Season with salt, pepper and drizzle the 2 tsp olive oil on top. In a separate bowl, mix the remaining ingredients together and spread evenly on the salmon fillets. Bake covered for 10 minutes, uncover and bake for an addition 8-10 minutes.

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Meatballs in Marinara

Mix the first 7 ingredients together VERY WELL. Set aside. Saute the onion with a large pinch of salt in olive oil on medium heat. When the onion is translucent, add the garlic and the pinch of red pepper. When the garlic starts softening, and gets a bit golden, (not brown,) set aside to cool. Pour the onion/garlic mixture, when cooled, into the beef mixture and drain off excess oil. Pour the marinara sauce in a pot and start heating it up (I added a 1/4 cup brown sugar). Form the beef mixture into golf ball sized balls and drop into the marinara sauce. Set on low flame to simmer for 1 hour, Mix every 10 minutes. Serve over spaghetti.

Victoria All Natural Marinara Sauce, 25 oz

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Crimson Chicken

Preheat oven to 150°C (300°F). Mix all the ingredients together and spread evenly on the chicken. Bake uncovered for 2.5 hours.

Lodge Logic L8DOL3 Pre-Seasoned 5-Quart Dutch Oven with Loop Handles

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Foreman Chicken

Combine all the ingredients, and marinate the chicken breast for 1/2 hour. Grill in Foreman, or outdoor grill, until juices run clear. Baste with remaining marinade once. It will get blackened, but not burnt. Discard remaining marinade.

George Foreman GRP72CTTS G-Broil Grill Supreme Electric Nonstick Countertop Grill with Digital Timer, Silver

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Baba Ghanoush

Wash and dry eggplant and place directly on a stovetop burner, on a medium flame. Pierce with a fork to use as a "handle" and turn continuously until the outside is charred and flaking, and the inside soft. Wrap tightly in tin foil and place again, directly, on a low flame for 1/2 hour, turning once. Place in a bowl when completed so to preserve the juices when unwrapped. Unwrap it on a plate when it cools down and peel off the charred skin, and cut the top off. You should be left with a mushy, skinless eggplant. Place in a food processor with the rest of the ingredients aside from the olive oil. Add the juices left in the bowl when it was unwrapped, and blend until smooth. Place in a reseal-able container to store it in and keep it fresh. Drizzle with the olive oil and mix it in slowly. Refrigerate for 3 hours before serving.

I recommend using tahini from whole sesames for the ultimate taste.

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Spiced Chicken

Preheat oven to 180°C (350°F.) Place cut up potatoes all lined up on the bottom. Pour duck sauce/chili sauce, depending on your preference, evenly on the potatoes. Sprinkle chicken generously with garlic powder and paprika and lightly with salt. Scatter the sliced onions on the top, and drizzle with olive oil. Bake, covered, for 2 hours

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Butter Soft Salmon

Preheat oven to 180°C(350°F.) Place all the ingredients (aside for the salmon) in a saucepan on a medium flame. Stir continuously, for about 25-30 minutes, or until thickened. Place the salmon in a glass dish and pour the sauce over it. Bake for 17 minutes, turn off the oven, and let it sit for an additional 3 minutes.

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Beer Baked Chicken

Preheat oven to 180ºC (350ºF.) Combine all the ingredients and pour over the chicken. Bake for 2 hours covered, and for 10 minutes uncovered.


Tip: Tilt the container you are using to combine the ingredients while pouring the beer into it so it doesn't foam up.

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Lemon Garlic Tilapia

Preheat the oven to 200°C (400°F.) Rinse the Tilapia and pat dry with paper towels. Place in a greased pan and season with garlic salt, pepper, and cajun spice to taste. Melt the butter on medium heat and add the garlic. When the garlic is lightly browned, add the parsley and lemon juice. Mix well. Pour onto the prepared fillets, and spread evenly. Bake for 8-10 minutes, or if the fillets are a bit thicker, than bake for 10-12 minutes.

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Sweet, Sticky and Spicy Chicken

Slice the Chicken breast into 1/2 inch squares or strips, season with salt and pepper, and dredge in flour. Lightly brown the chicken pieces in a saute pan on a med-high flame. Set Aside. Saute the sliced onion after the chicken is done until light golden brown. Place the chicken pieces back into the pan and mix evenly. In a sauce pan combine the rest of the ingredients aside for the pepper and bring to a boil. Lower the flame and simmer for 10 minutes. Pour the sauce over the chicken and onions and mix well. Add the sliced pepper and cover the chicken and let it cook for 5 minutes stirring continuously. Then let it sit for another 20 minutes in the juices before serving.

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Chocolate Chip Cookies for Dummies

Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted margarine, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk (eggs should be room temperature) until light and creamy (don't over beat.) Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Refrigerate batter for 1 hour. Preheat the oven to 325°F (165°C) Drop cookie dough on cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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Cranberry Relish

Preheat oven to 180°C (350°F.) Take a greased round pan and place the sliced apples on the bottom. Add the pineapple chunks minus the juice and pour the wholeberry cranberry sauce on top spreading evenly. In a separate bowl mix the dry ingredients together and crumble the margarine into the mixture evenly. Pour the mixture on the whole top of the contents of the pan and even it out with a spatula. Bake until the top is browned, about 1 1/2 hours, maybe more. Place a sheet of foil underneath to catch the drippings.

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Fingerlickin Hot N Sticky Wings

Preheat grill. Wash the wings well and pat dry with paper towel. Season with cayenne/red pepper, salt, and pepper.

Cook the chicken wings on preheated grill and brush them with 1/2 cup of honey.

Melt the margarine and combine the remaining 1/2 cup of honey and hot sauce. Brush the almost fully cooked wings on each side with the mixture. Remove the wings from the grill and toss them in the sauce to coat evenly. Serve the remaining sauce as a dip.  

I recommend:
         

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All in One Chicken Dinner

Preheat oven to 350°F. Pour rice into a large chicken pan and season with onion powder. Place chicken pieces on top and add the water and then the duck sauce. Add some more onion powder and bake, covered for 2 hours. Bake for an additional 15 minutes, uncovered, to crisp up the skin.

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Tomato Sauce Zucchini from Scratch

Boil Tomatoes in water with the parsley, for 15 minutes. Remove, Peel (should fall off the tomato,) set aside.

(Click on photo for larger image.)

Sauté onions and garlic in oil until translucent. Add peeled tomatoes and simmer for 15 minutes. Add spices, oil and water. Cover and simmer for 1/2 hour, stirring often.

Sauté onion in oil until translucent. Add zucchini and mix evenly. Add tomato sauce when Zucchini is mixed and then add the water. Simmer for 1/2 hour - 45 minutes or until zucchini is soft.

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