Marinara Sauce *

 

Ingredients:


1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional


Directions:



In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

Lemon Chiffon Pie

Ingredients:

• 1 Pie Crust.
• 1 (14oz) can Sweetened condensed milk
• 2 cups sour cream
• 2 tbsp powdered pre-sweetened lemonade mix
• 4 drops yellow food coloring
• 8 oz frozen whipped topping thawed.
  

Directions:

1.  Prepare Pie Crust.
2. Combine the milk, sour cream, lemonade mix, and food coloring into a large bowl and mix well. 
3. Gently fold in the whipped topping until blended.
4. Spoon into pie crust and Chill for 2 hours before serving.

.

TGI Friday's Jack Daniel's Glaze

 

 Ingredients:

• 1 head garlic
• 1 teaspoon olive oil
• 2/3 cup water
• 1 cup pineapple juice
• 1/4 cup Kikkoman's teriyaki sauce
• 1 teaspoon soy sauce
• 1 1/3 cups dark brown sugar
• 3 teaspoons lemon juice
• 3 teaspoons minced white onions
• 1 teaspoon Jack Daniels Whiskey
• 1 teaspoon crushed pineapple
• 1/4 teaspoon cayenne pepper

Directions:

1. Roast garlic
2. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
3. Stir occasionally until mixture boils, then reduce heat to simmer.
4. Add remaining ingredients to pan and stir.
5. Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture. 
6. Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy..Make sure it doesn't boil over..  

**Tip: To use, grill meat until almost done, then use the glaze otherwise it will burn.

Whole Citrus Vinaigrette

You Will Need


3 lemons
2 small oranges
1 shallot
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups pure olive oil


What to Do


1. Cut off and discard stem ends of 2 lemons and 1 orange. Cut into quarters, cut out core, and deseed. Place in blender.

2. Squeeze juice from remaining lemon and orange; add to blender with shallot, salt, and pepper.

3. Pulse, then blend, fruit until as smooth as possible.

4. With machine running, add olive oil in a thin, steady stream. Vinaigrette will be thick like mayonnaise; if too thick, with machine still on, thin with a little hot water. Taste for seasoning.

5. Cover and refrigerate for up to 3 days. If vinaigrette separates, return it to blender and blend until smooth again.


 

Zesty Mustard Chicken

Ingredients


1/2 cup prepared mustard
1/2 cup honey
1 tablespoon salt-free seasoning blend
1 tablespoon Worcestershire sauce
1 broiler/fryer chicken (3 pounds), cut in half




Directions


1. In a bowl, combine the first four ingredients and mix well.

2. Carefully loosen the skin of the chicken; spoon some of the mustard sauce under the skin.

3. Coat grill rack with nonstick cooking spray before starting the grill. Place chicken skin side up on grill rack. Grill, covered, over indirect medium heat for 20 minutes.

4. Turn; grill 20-30 minutes longer or until juices run clear, basting occasionally with remaining mustard sauce.

5. Remove chicken skin; cut into serving-size pieces.