Dad’s Lemony Grilled Chicken

Dad's Lemony Grilled Chicken

Dad’s Lemony Grilled Chicken


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill.

          Mike Schulz                                                                        Tawas City, Michigan


Dad’s Lemony Grilled Chicken Recipe

Dad’s Lemony Grilled Chicken

1 cup olive oil

2/3 cup lemon juice

6 garlic cloves, minced

1 tsp. salt

½ tsp. pepper

2 medium onion, chopped

8 chicken drumsticks (2 lbs.)

8 bone-in chicken thigh (2 lbs.)


In a small bowl, whisk the first five ingredients until blended; stir in onions.  Pour 1 ½ cups marinade into a large resealable plastic bag.  Add chicken; seal bag and turn to coat.  Refrigerate overnight.  Cover and refrigerate remaining marinade.

Prepare grill for indirect heat.  Drain chicken, discarding marinade in bag.  Place chicken on grill rack, skin side up.  Grill, covered, over indirect medium heat 15 minutes.  Turn; grill 15-20 minutes longer or until a thermometer reads 180 F., basting occasionally with reserved marinade.            8 serving


(Recipe for Dad’s Lemony Grilled Chicken was on, 2014)


Chile-Garlic Shrimp


Chile-Garlic Shrimp

Chile-Garlic Shrimp

This recipe, Chile-Garlic Shrimp is from Diabetic Connect.  These spicy sautéed shrimp are hard to resist.


Chile-Garlic Shrimp Recipe

Chile-Garlic Shrimp

2 Tbsp. extra-virgin oil

10 cloves garlic, thinly sliced

2 lbs. large shrimp, shelled and deveined

2 dried red chiles (plus more for garnish, if desired)

2 tsp. brandy

2 Tbsp. chopped fresh parsley


Heat oil in a medium sauté pan over high heat.  Sauté garlic until browned, about 2 minutes.  Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes.  Add brandy and cook 1 minute more.  Remove from heat.  Transfer to a platter or divide equally among 8 small plates.

Sprinkle with parsley, add salt to taste and serve.


(Recipe for Chile-Garlic Shrimp came from Diabetic Connect, 2014)


Stuffed Pork Tenderloin with Orange-Peanut Sauce

Stuffed Pork Tenderloin with Orange-Peanut Sauce

Stuffed Pork Tenderloin with Orange-Peanut Sauce


The combination of peanuts, pork and napa cabbage give this roast an Asian feel.  The technique of butterflying and stuffing a pork tenderloin is surprisingly straightforward, yet it yields an impressive result, worthy of a special dinner.

Stuffed Pork Tenderloin with Orange-Peanut Sauce Recipe

Stuffed Pork Tenderloin with Orange-Peanut Sauce

3 tsp. canola oil, or extra virgin olive oil, divided

4 cloves garlic, minced

4 cups thinly sliced napa cabbage (about 8 oz.)

2 Tbsp. water

½ tsp. salt, divided

1/3 cup orange juice

3 Tbsp. orange marmalade

3 Tbsp. chunky peanut butter, preferably natural

1 Tbsp. Dijon mustard

1 ¼ Lb. pork tenderloin, trimmed

Fresh ground pepper, to taste


Preheat oven to 400 F.   Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.  Add garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds.  Stir in cabbage, water and ¼ teaspoon salt.  Cook, stirring, until the cabbage is wilted, 3 to 5 minutes.  Drain cabbage and set aside to cool.

**Whisk orange juice, marmalade, peanut butter and mustard in a small saucepan.  Cook over medium heat until smooth and bubbling, 3 to 5 minutes.  Remove from the heat and set aside.

Place tenderloin on a piece of plastic wrap.  To butterfly it, hold your knife parallel to the cutting board and slice through the meat to within a half a half inch of the opposite side.  Open like a book.  Cover with more plastic wrap and gently pound with a mallet or heavy skillet until ½ inch thick.

Squeeze the cabbage to remove excess liquid and place in a medium bowl.  Add 3 tablespoons of the orange-peanut sauce and mix until thoroughly coated.  (Reserve remaining sauce.)  Spread the cabbage mixture lengthwise down the center of the pork.  Roll the pork, jelly-roll style, to create a long cylinder; tie kitchen string around it in several spots to keep it rolled.   Season with the remaining ¼ teaspoon salt and pepper.

Heat the remaining 2 teaspoons oil in a large, nonstick, overproof skillet over medium-high heat.  Add the pork and brown on all sides, about 6 minutes.  Transfer to pan to oven.

Roast the pork until just cooked through and an instant-read thermometer resisters 155 F. when inserted into the center, 15 to 20 minutes.  Let rest 5 minutes.  Meanwhile, reheat the reserved sauce over low heat.  Remove string, slicing pork and serve with a drizzle of sauce.

If preparing ahead of time:  Prepare through Step 3 (**)  Refrigerate overnight in airtight containers.


(Recipe for Stuffed Pork Tenderloin with Orange-Peanut Sauce came from Diabetic Connect, 2013)


Snow Peas & Beef Stir-Fry


Snow Peas & Beef Stir-Fry

Snow Peas & Beef Stir-Fry

Skip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable.  Warm up ready-to-serve brown rice and supper is on the table (with one less pan to wash).

        Donna Lindecamp                                         Morganton, NC                                                                               


Snow Peas & Beef Stir-Fry Recipe

Snow Peas & Beef Stir-Fry

½ cup reduced-sodium soy sauce

½ cup sherry or water

2 Tbsp. cornstarch

2 tsp. sugar

2 Tbsp. canola, divided

2 garlic cloves, minced

1 beef top sirloin steak (1 ½ lbs.), thinly sliced

½ lb. sliced fresh mushrooms

1 medium onion, cut into thin wedges

8 oz. fresh snow peas

Hot cooked rice

In a small bowl, whisk soy sauce, sherry, cornstarch and sugar.  Transfer ¼ cup mixture to a large bowl; stir in 1 Tbsp. oil and garlic.  Add beef; toss to coat.  Let beef mixture stand for 15 minutes.

Heat a large skillet over medium-high heat.  Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink.  Remove from pan; repeat with remaining beef.

In same pan, heat remaining oil over medium-high heat until hot.  Add mushrooms and onion, cook and stir until mushrooms are tender.  Add snow peas; cook 2-3 minutes longer or until crisp-tender.

Stir remaining soy sauce mixture and add to pan.  Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.  Return beef to pan; heat through.  Serve with rice.             6 servings

(Recipe for Snow Peas & Beef Stir-Fry came from


Barbecue Beef Sandwiches

Barbecue Beef Sandwiches

Barbecue Beef Sandwiches


Super easy and super delicious, this recipe from Diane Anderson is perfect for a busy weekend of raking leaves and watching football.                                                           


Barbecue Beef Sandwiches Recipe


Barbecue Beef Sandwiches

1   4 lb. top round beef roast

2 Tbsp. olive oil

1-3 Tbsp. GALENA STREET or BBQ 3001 *

6-10 whole garlic cloves, peeled

2 cups cranberry juice

1  16 oz. bottle barbecue sauce (or 15 oz. tomato sauce plus 1-3 Tbsp. BBQ 3001 plus 2 Tbsp. vinegar)

(Penzeys Spices *)

Rinse the beef roast and pat dry.  Drizzle with the olive oil.  Sprinkle with GALENA STREET or BBQ 3001 and rub into meat on all sides.  Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 325 F.  Using a sharp knife, cut 6-10 slits in the beef roast.  Insert the garlic cloves in the slits.  Place in a large roasting pan.  Pour the cranberry juice over the roast.  Cover and bake at 325 F. for 4 hours.  Remove from the oven and let rest for 30 minutes.  Slice the roast and shred into pieces.  Mix with the pan juices and barbecue sauce sand serve on Kaiser rolls.         10 servings

(Recipe for Barbecue Beef Sandwiches came from Penzeys Spices catalog or store)


Marinated Chicken Wings

Marinated Chicken Wings

Marinated Chicken Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I’ve made these nicely flavored chicken wings many times for get-togethers.  They’re so moist and tender…I always get lots of compliments and many requests for the recipe.

                Janie Botting                                                                                     Sultan, Washington

Marinated Chicken Wings Recipe

Marinated Chicken Wings

20 whole chicken wings (about 4 Lbs.)

2 cups soy sauce

½ cup white wine or chicken broth

½ cup canola oil

2 to 3 garlic cloves, minced

2 Tbsp. sugar

2 tsp. ground ginger

Cut chicken wings into three sections; discard wing tips.  In a large bowl, combine remaining ingredients.  Pour half the sauce into a large resealable plastic bag.  Add wings, seal and toss to coat.  Refrigerate overnight.  Cover and refrigerate remaining marinade.

Drain and discard marinade.  Place chicken in a 5-qt. slow cooker; top with reserved sauce.  Cover and cook on low for 3-4 hours or until chicken juices run clear.

Transfer wings to a serving dish; discard cooking juices.        18-20 servings

 (Recipe for Marinated Chicken Wings is from, 2012)

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