Because I'm hungry and it's almost lunch.........

[trauben]

Damn. You da man (except for affiliation with football teams).

Thanks! I'm printing these out.

[trauben]

Originally Posted by xfl2001fan

After your 3K, celebrate with:

S3X IN A PAN

1 devils food cake mix (can be delight)
1 jar Caramel Butterscotch Topping
1 can Eagle Brand sweetened condensed milk
1 (12 oz.) pkg. semi-sweet chocolate chips
2 (8 oz.) containers Cool Whip
4 regular size Snicker candy bars (freeze)

Prepare cake mix according to the directions on the package. (Bake in a 13x9 inch cake pan.) Remove cake from oven when done; make holes in cake with a straw. Pour butterscotch topping on cake.
Place cake back in warm oven - making sure the oven is turned off - for 10 minutes. Remove cake and pour sweetened condensed milk over top. Put chocolate chips over milk. Put 2 containers of Cool Whip on top of chocolate chips. Break SNICKERS® bars with a hammer and put on top of the Cool Whip. Place in refrigerator until ready to eat. This is better if made the day before.

Now I really didn't need to see that.

I'll pass, but will remember it for the holidays.

[trauben]

Originally Posted by xfl2001fan

Obviously, I'm a spice nut:

SPICY CHICKEN MARINADE/BASTING SAUCE

1/2 c. Zesty Italian salad dressing
1/4 tsp. Tabasco sauce
1/4 tsp. red pepper
1/2 tsp. crushed garlic
1/4 c. lemon juice
1/4 c. wine vinegar

Place contents into small saucepan. Bring to boil, stirring continuously. May be used to baste chicken while barbecuing or broiling, or as a marinade by placing mixture in baking dish and soaking chicken for 30 to 45 minutes, turning once, prior to cooking

http://www.cooks.com/rec/view/0,1839...249197,00.html (I have this site saved into my Faves at home.)

Actually, I could use this one only take out the Tabasco sauce.

[xfl2001fan]

Originally Posted by trauben

Damn. You da man (except for affiliation with football teams).

Thanks! I'm printing these out.

My wife and I like to cook so much that we (literally) have two full kitchens (one upstairs and one down stairs, stoves, full size fridges, microwaves, pots, pans, the whole shebang.)

I do my own twists with all recipes anyways. Italian dressing with a few other touches is the simplest marinade that most people enjoy.

[Vincent]

Originally Posted by xfl2001fan

Obviously, I'm a spice nut:

SPICY CHICKEN MARINADE/BASTING SAUCE

1/2 c. Zesty Italian salad dressing
1/4 tsp. Tabasco sauce
1/4 tsp. red pepper
1/2 tsp. crushed garlic
1/4 c. lemon juice
1/4 c. wine vinegar

Place contents into small saucepan. Bring to boil, stirring continuously. May be used to baste chicken while barbecuing or broiling, or as a marinade by placing mixture in baking dish and soaking chicken for 30 to 45 minutes, turning once, prior to cooking

http://www.cooks.com/rec/view/0,1839...249197,00.html (I have this site saved into my Faves at home.)

That's a good marinade recipe.

I used Ken's Greek as a chicken marinade for years. My wife and I have a problem with MSG, so I had to develop an alternative. Decided to go toward balsamic. So this is where we are at this point...

1/2 cup Olive Oil - doesn't have to be fancy
1/4 cup Balsamic Vinegar - I use Star 15 yr old Balsamic vinegar from Modena. $10/qt @ Sam's - best Balsamic value on the planet!
2T ground D&A Tuscan Herbs - http://mybrands.com/Product.aspx?pid=8260
2T Flora granulated garlic
1T onion powder
1T fresh course ground mixed pepper to taste
Sea salt to taste. We use Tony Chachere's No Salt instead. http://www.cajunspice.com/seasoning/index.cfm#

These are guess amounts for 4 boneless skinless breasts. I eyeball everything.

Whisk all ingredients together in a large nonreactive mixing bowl. Toss the chicken and cover. Or pop it all in a zip lock bag and mush it all around until everything is really coated. The longer it sits in the fridge the better. 6 hrs best.

Grill them hot for 2-3 minutes a side, then back off the heat until desired doneness. Baste before each turn with the remaining marinade.

Take off the grill onto the serving dish and quickly cover with foil. Let them "rest" for at least 5 minutes. That's the secret with any grilling - let them rest. My wife and I have spirited discussions about optimum rest time. I say the longer the better.

[lamberts-lost-tooth]

Originally Posted by trauben

Any of you got any good marinade recipes for grilling some chicken?

Not the "healthiest" recipe you may get, but it is yummy....here ya go.


1/4 cup cider vinegar
1/4 cup virgin olive oil
1 tablespoon of garlic powder (I use more but I LOVE garlic)
3 tablespoons whole grain mustard
1 lime, juiced
1/2 lemon, juiced
1/2 cup of brown sugar (sorry)
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper

Whisk together all the ingredients beginning except olive oil and pepper...Then go ahead and them in. Place 6 chicken breasts in the mixture, cover and let
chicken marinate in the fridge 8 hours or overnight.

[xfl2001fan]

Originally Posted by Vincent

1/2 cup Olive Oil - doesn't have to be fancy
1/4 cup Balsamic Vinegar - I use Star 15 yr old Balsamic vinegar from Modena. $10/qt @ Sam's - best Balsamic value on the planet! LOVE This stuff
2T ground D&A Tuscan Herbs - http://mybrands.com/Product.aspx?pid=8260
2T Flora granulated garlic Granulated? Have to look into that
1T onion powder
1T fresh course ground mixed pepper to taste
Sea salt to taste. We use Tony Chachere's No Salt instead. http://www.cajunspice.com/seasoning/index.cfm#

Now that sounds like a good recipe...I think with the Tuscan Herbs, I'd toss in some of my cajun spice with it. No-Salt makes me retch...so I'll stick with the sea salt.

All the good cooks eyeball it. I take a recipe and say, that looks likea a T. It's how my momma raised me.

[Vincent]

Originally Posted by xfl2001fan

No-Salt makes me retch...so I'll stick with the sea salt.

I understand the salt thing. We need to avoid sodium to the extent possible, so I don't use salt except sea salt occasionally where necessary. Having said that, Tony's is an excellent substitute. It's Cajun. Has as much pepper as no-salt.

But in the meantime, enjoy your salt!

Originally Posted by xfl2001fan

All the good cooks eyeball it. I take a recipe and say, that looks likea a T. It's how my momma raised me.

And the corollary is "real men" are good cooks. That has to be true, because just as men won't use maps or read instructions, seldom do measures come into play. Except some down and inches.

[xfl2001fan]

Originally Posted by Vincent

I understand the salt thing. We need to avoid sodium to the extent possible, so I don't use salt except sea salt occasionally where necessary. Having said that, Tony's is an excellent substitute. It's Cajun. Has as much pepper as no-salt.

But in the meantime, enjoy your salt!

I try to avoid salt as well, though my rubs (like the Canadien Steak) is chock full of it. The only salt on my food is the salt cooked into the food. Fresh (or frozen) veggies (as opposed to can), the whole nine-yards. High blood pressure is rampant in my family. Unfortunately, I can't eat No-salt. I have every flavor of Mrs. Dash they make and sell in my area.

[trauben]

Originally Posted by Vincent

And the corollary is "real men" are good cooks. That has to be true, because just as men won't use maps or read instructions, seldom do measures come into play. Except some down and inches.