The Recipes

Here are the recipes I didn't get around to on Friday or this morning.

Marinated Lemon Chicken Breasts
We're trying this one together. I clipped it out of an insert that came in the newspaper. It smells good so far.

3 garlic cloves, minced
1 Tbsp. canola oil
1 Tbsp. sugar
1 Tbsp. chopped fresh rosemary
2 tsp. fresh thyme
2 tsp. finely grated lemon rind
3/4 tsp. black pepper, divided
1 tsp. salt, divided
4 bone-in chicken breasts, cut in half (I'm just using 8 boneless)
1/2 c. fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
2 tsp. honey mustard

1. Combine garlic, oil, sugar, rosemary, thyme, lemon rind, 1/4 tsp. pepper, and 1/2 tsp. salt in a large bowl; add chicken and toss to coat. Cover & refrigerate overnight or up to 24 hours.

2. Preheat grill. Place on grill and cook for 16 minutes, turning once (you may need to decrease the time if you use boneless).

3. Meanwhile, combine lemon juice, olive oil, vinegar, honey mustard, 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl; whisk.

4. Baste chicken with lemon juice mixture. Cook 8 minutes more, turning and basting twice. until thermometer reads 165F.


Pepper Steak and Rice
Can't remember where I got this recipe, but it sure is good. It's also a little different so it would be great to serve company. Add a salad and you're good to go.

1 lb. round steak, 1/2" thick
1 Tbsp. paprika
2 Tbsp. butter
2 cloves garlic, minced
1 1/2 c. beef broth
1 c. green onions with tops
2 green peppers, cut in strips
1/4 c. water
1/4 c. soy sauce
3 c. cooked rice

Cut meat in strips and sprinkle with paprika; let stand 30 minutes. In a large skillet, brown meat in butter; add garlic and broth. Cover and simmer 30 minutes. Add onions and peppers, cover and cook 10 minutes more. Pour in water and soy sauce; stir and cook 5 minutes more. Serve over rice.


Roasted Red Pepper Spaghetti Sauce
This recipe is my own creation. We liked Emeril's spicier spaghetti sauce, but it was never on sale. You know I like to be thrifty, so I just came up with my own version.

1 Tbsp. olive oil
6 oz. roasted red peppers
1 tsp. onion powder
1 clove garlic, minced
10 3/4 oz. can tomato puree
16 oz. can tomato sauce
2 tsp. cayenne pepper
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. oregano
3/4 tsp. italian seasoning

Heat olive oil in a large saucepan over medium heat. Saute peppers, garlic, and onion powder 3-4 minutes. Add remaining ingredients. Heat to boiling. Reduce heat and simmer one hour.