Maple Salmon

Ingredients:

1/4 cup maple syrup

2 Tbs. soy sauce

1 clove garlic, minced

1/4 tsp. garlic salt

1/8 tsp. ground black pepper

1 pound salmon

Directions:

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish and coat with the maple syrup mixture. Cover the dish and marinate the salmon in the refrigerator 30 minutes; turning once.

Preheat oven to 400 degrees F.

Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes or until easily flaked with a fork.

Oven Roasted Potatoes

Ingredients:

4 baking potatoes

2 tablespoons butter or margarine, melted

2 teaspoons paprika

1 teaspoon salt

1/2 teaspoon pepper

Directions:

Peel potatoes and cut into large chunks; place in a shallow 2-qt baking pan. Pour butter over and toss until well coated. Sprinkle with paprika, salt and pepper. Bake, uncovered, at 350 degrees F for 45-60 minutes or until potatoes are tender.

I use olive oil instead of butter.

Tuscan Lemon Chicken

Originally from Ina Garten of the Food Network. I didn't grill mine, I just cooked it on the stovetop, and I used thin cut chicken breasts and didn't flatten it.

Ingredients:
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Directions:
1. Sprinkle the chicken with 1 teaspoon salt on each side.
2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Or, alternately, put it in a Ziplock bag like I did.
4. Pour the lemon marinade over the chicken, turning it in the dish.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
6. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.
7. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it.
8. Cook for 12 to 15 minutes, until the underside is golden brown.
9. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
10. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.
11. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
12. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Breadsticks

1 1/2 cups warm water

1 Tbs. rapid rise yeast

2 Tbs. sugar

3-4 cups flour (I use 3 1/2)

1/2 tsp. salt

1 cube butter(I only use 1/2 cube)

Toppings: Parmesan cheese, garlic powder, salad or vegetable supreme

Directions:

Mix water, yeast and sugar. Dissolve.

Add in flour and salt and mix with hook or hand. Knead and let rise 10 min. Melt butter on large cookie sheet. Roll or press dough out to almost size of cookie sheet. Cut into 14-16 strips and then cut lengthwise. Lay strips in butter on cookie sheet to coat and then turn over and place on sheet so butter side is up. Do for all strips. Top with Parmesan cheese, garlic powder and salad supreme. Let rise in cookie sheet for 20-25 minutes, until almost fills cookie sheet. Cook at 350 degrees until golden brown, about 15-25 min.

Taco Soup

Ingredients:

1 lb hamburger

1 chopped onion

1 15 oz. can pinto beans

1 15 oz. can black beans

1 15 oz. can kidney beans

3 8 oz. cans tomato sauce

1 4 oz. can chopped green chilies

2 Tbls. Taco seasoning

1 15 oz. can corn

1 1/4 cup water

Directions:

Put hamburger and onion in soup pot and brown meat. Add salt and pepper to taste. Then add rest of ingredients and let simmer until flavors blend, about 1/2 hour. Top with grated cheese, corn chips, and sour cream. Can be frozen.

Sweet Pork Salad (Cafe Rio)

Sweet Pork

4 lb pork roast
2 18 oz. classic coca cola (not diet or generic)

Put pork roast in crock pot and cover with coca cola. Cook on high for 7 or more hours.
Pour roast and liquid in strainer. Discard liquid. Remove fat from roast. Return to
crockpot and shred with forks. Add sauce to pork - just enough to coat it lightly.

Sauce:
1 c sugar
1 c ketchup

Mix and add to pork. Repeat as needed to evenly and lightly coat all shredded pork.

Serve with chips, black beans, rice, lettuce, tomatoes, olives,...
Top with the salad dressing:

Creamy Tomatillo Dressing

2 tomatillos, quarter
1/2 bunch cilantro leaves
1 cup milk
1 pkg. ranch dressing mix
1 tsp garlic minced
pinch cayenne pepper
1 large jalapeno
1 TBL lime juice
1 cup mayo

Blend tomatillos then add all the ingredients except mayo and blend together. Wisk in
mayo, chill and serve.

Sour Cream and Onion Pork

Add pork chops (1lb) and 1 envelope onion soup mix to crock pot.  Cook for 6-8 hrs.  Add 1/3 c sour cream (approx I will measure when I make it).   Break up pork chops and mix in sour cream.  Serve over rice.