Marinade for Grilled Pork Chops

1 medium onion
1/3 cup oil
1/4 cup pineapple juice
1/8 tsp garlic powder
1/2 cup soy sauce
2 tbsp brown sugar

4- 6 chops

Orange Chicken Stir Fry

 

 

 Ingredients

 

2 cup orange juice

1 tablespoon grated orange zest

1/4 cup soy sauce

3 cloves garlic, chopped

2 Red /Yellow/Orange/ Green Peppers

1 Broccoli head

2 tablespoon brown sugar

3 tablespoons vegetable oil

4skinless, boneless chicken breast halves - cut into 1 inch cubes

4 tablespoons all-purpose flour or use 2 tablespoon cornstarch

 

 

Directions

1. In a small bowl combine the orange juice, orange zest, soy sauce, garlic and brown sugar. Mix well.
2. Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
3. Set Chicken aside and cook veggies
4. Add orange sauce mixture to chicken/ and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add veggies and cook for 1 minute; serve over rice.

Perch and Salsa

The Fish:
1 package of perch
2 tablespoon canola oil
2 tablespoons lime juice
1 teaspoon ancho chili powder

The salsa:

1 tablespoon lime juice
1 tablespoon honey
1/2 cup chopped peeled oranges
1/4 cup pineapple tidbits, drained
1 tablespoon red onion
chopped fresh cilantro
salt and pepper to taste

Directions for fish:

Place fish in a medium size dish.  Whisk together the oil, lime juice and chili powder.  Pour mixture over fish let marinated for betweeen 15 - 30 minutes.  Remove the fish and grill or broil on medium high heat for at least five minutes on each side or until cooked through.  Let set for a couple of minutes before serving.  Put on plate and top with salsa.

Directions for the salsa:

Combine the lime juice and honey in a bowl first, then add the rest of the ingredients and gently toss together.  Let sit while the fish is marinating.

Apple Pie

Ingredients
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp cinnamon, nutmeg, vanilla
8 Granny Smith apples - peeled, cored and sliced

Directions
Preheat oven to 425 degrees F.Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Pour 1/2 sugar and butter liquid over. Cover with a lattice work crust. Gently pour the remainder sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Cupcakes
1 pkg spice cake mix
1 cup sour cream
1 can (15 oz) pumpkin
1/4 cup oil
3 eggs

Heat oven 350
Beat cake mix, sour cream, pumpkin, oil and eggs until blended. Spoon into cups. Bake 20 - 22 mins. Cool in pan for 10 mins and remove to cool completely.

Frosting
1 pkg (16 oz) cream cheese (Softened)
1/4 cup butter (Softened)
1 tsp vanilla
2 cups powered sugar
1 1/2 teaspoon cinnamon

Beat cream cheese, butter and vanilla with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

Green Bean Bundles

Ingredients

1 pound green beans, trimmed

8 bacon strips, partially/fully cooked

1 tablespoon finely chopped onion

3 tablespoon bacon drippings

1 tablespoon white vinegar

1 tablespoon sugar

1/4 teaspoon salt

Directions:

Cook the beans until crisp-tender. Wrap about 10 beans in each bacon strip; secure with a toothpick. Place on a foil covered baking sheet. Bake at 400 degrees for 10 minutes. In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a platter pour sauce over and serve immediately.

Marinated Pork Chops

Ingredients
3/4 Cup vegetable oil
1/3 cup soy sauce
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustad
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 pork chops

Directions
Combine the first 10 ingredients in large resealable plastic bag; add pork and turn to coat. Refrigerate overnight. Drain and discard marinade. Grill