Jack Daniels Marinade

Ingredients:

  • 2/3 cup Jack Daniels
  • 1/2 cup soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/3 cup brown sugar
  • 1 tablespoon minced garlic

Directions:

  1. Whisk together all ingredients in a bowl.
  2. Pour over meat.
  3. Let marinade 6-24 hours.

Source:  My kitchen

Advertisements

Chicken Marinade

Ingredients:

  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/3 cup soy sauce
  • 1/3 cup Worcestershire sauce
  • 1/8 cup lemon juice
  • 1 cup packed brown sugar
  • 4 tablespoons spicy brown mustard
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon Tabasco sauce

Directions:

  1. Whisk all ingredients in a bowl.
  2. Pour over chicken and let marinate up to 24 hours.
  3. Grill chicken, discarding leftover marinade.

Adapted from: http://www.momontimeout.com/2016/05/the-best-chicken-marinade-recipe/

Toll House Chocolate Chip Cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips

Directions:

  1. Preheat oven to 375° F.
  2. Combine flour, baking soda and salt in a small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in
  4. large mixer bowl until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Gradually beat in flour mixture.
  7. Stir in chocolate chips.
  8. Drop by rounded tablespoon onto ungreased baking sheets.
  9. Bake for 9 to 11 minutes or until golden brown.
  10. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

Source:  https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/

Alton Brown’s Turkey Brine

Ingredients:

  • 1 gallon vegetable broth (not low sodium)
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tablespoon whole black peppercorns
  • 1/2 tablespoon all spice berries
  • 1/2 tablespoon candied ginger

Directions:

  1. Combine all ingredients in a large stock pot and bring to a boil.  Boil long enough for the sugar and salt to be dissolved.
  2. Cool to room temperature.
  3. Refrigerate until ready to use.
  4. When you’re ready to brine the turkey, pour into a large, clean bucket.  Add 1 gallon of heavily iced water.
  5. Place the turkey breast side down.
  6. Brine for 4-6 hours, turning the turkey once so the breast is up.

Source:

Good Eats “Romancing the Bird”

Peanut Butter Molasses Cookies

Ingredients:

  • 1 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1/4 cup butter, softened
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar for decoration

Directions:

  1. Preheat oven to 375.
  2. Cream together the brown sugar, peanut butter, butter, molasses and egg in a large bowl.
  3. In a medium bowl, whisk together the flour, baking soda, ginger, cloves and salt.
  4. Add the dry ingredients to the wet ingredients.
  5. Gently beat together until well blended.
  6. For each cookie, shape a generous tablespoon of dough into a ball and roll in granulated sugar.
  7. Place the cookies 2 inches apart on an ungreased cookie sheet and bake for 9 minutes, or until just set.
  8. Cool on a wire rack.

Source: http://allrecipes.com/recipe/molasses-peanut-butter-crinkles/detail.aspx

Frozen Pumpkin Pie

Ingredients:

  • 2 cups pumpkin purée
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 quart vanilla ice cream, softened
  • 1 quart butter pecan ice cream, softened
  • 1 box ginger snaps (I used the better part of a 1 pound box)
  • 5-6 tablespoons butter

Directions:

  1. Butter a 9×13 pan.
  2. Crush the ginger snaps finely.
  3. Melt the butter and combine with the ginger snaps.
  4. Press into the pan.
  5. Beat pumpkin, brown sugar, salt, and spices together.
  6. Blend in ice cream.
  7. Pour into the baking pan.
  8. Freeze until firm.

Adapted from:  http://allrecipes.com/Recipe/Frosty-Pumpkin-Pie

Peanut Butter, Banana and Chocolate Bread Pudding

Ingredients:

  • 3 cups day-old bread cubes (Challah or Brioche would work well)
  • 2 medium bananas, sliced
  • 1 cup chocolate chips
  • 1 cup roasted peanuts, chopped and divided
  • 4 eggs
  • 4 cups milk
  • 1 cup peanut butter
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla

Directions:

  1. Heat oven to 325.
  2. Spread the bread on a cookie sheet and toast lightly for about 10 minutes.
  3. Combine bread, bananas, 1/2 of the peanuts and chocolate chips in a greased 9-inch square baking dish; toss to mix.
  4. Beat eggs, milk, sugar, peanut butter and vanilla in medium bowl over a pot of simmering water until well blended.
  5. Pour over the bread mixture.
  6. Let stand for about 30 minutes.
  7. Sprinkle the remaining peanuts on top.
  8. Bake in the center of the oven about 40 minutes, depending on how set you want it.

Source: Inspired by various recipes around the web and my own tinkering

Ginger Lime Chicken

Ingredients:

  • 1 whole chicken or chicken parts
  • 1 cup rice wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 2 teaspoons garlic, finely minced
  • 1/2 cup brown sugar
  • 2 tablespoons ground ginger
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 1/2 stick of butter, softened
  • 3 tablespoons fresh grated ginger
  • 1 lime, zest and juice
  • 2 teaspoons black pepper
  • 1 teaspoon salt

Directions:

  1. Clean excess fat off the chicken but do not remove the skin and pat dry.
  2. In a bowl, combine the vinegar, oil, lime juice, garlic, sugar, ginger, red pepper and salt.
  3. Whisk to combine.
  4. Put your chicken in a large container or bag to marinade and pour the marinade over it.
  5. Let sit in the refridgerator for a few hours to overnight turning at least once.
  6. Prepare the butter by combining the butter, cilantro, ginger, lime zest and juice in a bowl.
  7. Set aside in the refrigerator to firm up.
  8. When you are ready to grill your chicken, remove the meat from the marinade and shake dry.
  9. Season the chicken inside and out with salt and pepper.
  10. Stuff the butter under the skin.
  11. Cook according to your grill instructions.

Source: My kitchen

Applesauce

Ingredients:

  • 2 pounds apples (I use whatever kind I have on hand)
  • 1 1/3 cups apple juice (you can use water as well)
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon (optional, to taste)
  • 1/2 teaspoon ground ginger (optional, to taste)

Directions:

  1. Peel and core your apples then chop them into pieces.
  2. Combine the juice, vanilla, sugar, honey and spices in a bowl and mix until disolved (as best you can).
  3. Combine the apples and liquid mixture in a large pot.
  4. Cook over medium heat, stirring occasionally, for 25 minutes or until the apples get mushy and the liquid is reduced.
  5. Use a blender to puree the applesauce to the desired consistency being careful not to overfill the blender carafe. A stick blender would work well, too.

Source: My kitchen as inspired by my grandmother

Brine for Pork

Ingredients:

  • 1 cup apple cider vinegar
  • 1 cup apple juice
  • 2 cups water
  • 1/4 salt
  • 1/3 cup brown sugar
  • 4 cloves garlic, chopped
  • 1 tablespoon pepper

Directions:

  1. Combine all ingreients in a bowl and mix until everything disolves.
  2. Pour over your meat.
  3. Let marinate a few hours to overnight.
  4. Cook meat as desired.

Source: Our home kitchen