Chicken Marsala

Ingredients

• 4 boneless skinless chicken breast halves, boneless, skinless
• 1/4 cup all-purpose flour ( for coating)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 cup olive oil
• 1/4 cup butter
• 1 cup fresh mushrooms, sliced
• 1/2 cup marsala wine
• 1/4 cup cream sherry

Directions

1. Pound chicken breasts until flat and thin.
2. Set aside.
3. Mix together the flour, salt, pepper, and oregano in a pie pan.
4. Melt oil and butter in a large skillet and bring to a low boil.
5. Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
6. Turn over chicken pieces and add mushrooms.
7. Cook until lightly browned.
8. Add wine and sherry.
9. Cover skillet and simmer for 10 minutes, turning chicken pieces once.

Korean Style Short Ribs (Crock Pot)

Ingredients

• 1/2 cup low sodium soy sauce
• 1/2 cup packed light brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons minced fresh ginger
• 4 garlic cloves, crushed
• 1/2 teaspoon red pepper flakes
• 5 lbs beef short ribs or 5 lbs pork ribs
• 3 tablespoons cornstarch
• 1 1/2 cups shredded carrots
• 3 scallions, trimmed and thinly sliced
• 1 tablespoon sesame seeds
• 3 cups cooked white rice

Directions

1. Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
2. Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
3. Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
4. Serve over cooked rice.

STARBUCKS LEMON LOAF

This is a Top Secret recipe version of Starbucks Lemon loaf.

Ingredients:
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

Lemon Icing Ingredients:
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions:
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing

Do Nothing Cake

Ingredients

2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
16 ounces crushed pineapple, undrained
Icing
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 teaspoon vanilla

Directions

Place first 6 ingredients in a bowl & mix until blended with spoon.
Pour into 13x9 inch cake pan.
Bake at 350°F 35-40 minutes.
For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
Remove from heat and add remaining ingredients.
Pour over hot cake.

Watermelon Basket Fruit Salad

Ingredients

• 1 watermelon
• cantaloupe
• honeydew melon
• seedless grapes
• peach
• nectarine
• strawberry
• blueberries
• raspberries
• blackberry
• plum
• orange
• lemon slices or lime slices or orange slice, for garnish
• grapes, for garnish
• melon balls or cherries, for garnish
• toothpick

Directions

1. Take a sharp knife and slice a small thin piece off the bottom of your melon.
2. This will allow the finished basket to sit flat on a plate or table without rolling.
3. Next, take the tip of your knife (you can also use your pumpkin decorating tool out if you have one) or garnishing tool and score the watermelon in half, horizontally.
4. Then mark a strip of about 1 1/2- 2" wide that will form the handle of your basket.
5. If you have trouble seeing the score lines, you might want to try using a marker.
6. Next, take your garnishing tool and start cutting around the melon on the lines.
7. The garnishing tool naturally makes V shaped cuts, which makes doing a basket like this a breeze.

8. If you do not have a garnishing tool, use a small knife and make the V cuts one side at a time.
9. You could also forget the V and make straight cuts.
10. To make separating the melon easier, and the finished product neater, turn your garnishing tool over, and go over the cuts in the opposite direction.
11. Carefully separate the cut sides from the body of the watermelon.
12. If you used a marking pen and there are any residual marks left, a handy way to get rid of them is to use a new emory board and gently sand them off.
13. Take a melon baller and hollow out the inside of the watermelon.
14. After removing all the edible parts, take a large spoon and gently scrape out the sides of your"basket".
15. Be care not to scrape too thinly on the handle, as you want it to have some stability, even though you will never try to carry it this way.
16. Mix the watermelon balls (or pieces, if you don't have a melon baller) with other ripe fresh fruits.
17. To make the handle garnish, thinly slice lemons, limes or oranges and use a toothpick to affix them, along with a grape, melon ball or cherry, to the watermelon.
18. Keep any extra fruit in a zip-lock back and refill as it goes down!

Macaroni Salad

Ingredients

Dressing
1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped green onion

Directions

Combine dressing ingredients.
Stir into remaining ingredients.
Cover and chill.

Grilled Moroccan Chicken

Ingredients

• 1/2 cup extra virgin olive oil ( the best quality you can get)
• 1/4 cup chopped scallion ( , white part only)
• 1/4 cup chopped parsley
• 1/4 cup chopped fresh cilantro
• 1 tablespoon minced garlic
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 4 boneless skinless chicken breasts

Directions

1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
2. Process until smooth.
3. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
4. Preheat the grill to medium hot.
5. Grill chicken breasts 5-7 minutes on each side, or until done.