Tuesday, June 21, 2011

BBQ Chicken

1 cup of your favorite BBQ sauce
1/4 cup brown sugar
4 chicken breasts
Put all ingredients in crockpot and cook on low 6-8 hours or high 3-4 hours. (when I made this I didn't measure anything. I used 1/2 bottle bbq sauce and then sprinkled just a little brown sugar on it. ) If it starts looking dry add some water. I shredded my chicken 30 mins before dinner and served it in rolls. It made excellent chicken sandwiches.

Wednesday, June 15, 2011

Edamame Quinoa Salad

Edamame Quinoa Salad

1 c. quinoa
2 c. water
1/2 c. rice wine vinegar
6 Tbsp. grapeseed oil*
2 Tbsp. flax oil*
*You can substitute 1/2 c. light olive oil here–extra virgin will have too strong of a flavor
1/3 c. chopped fresh cilantro
2 limes, juiced
1 T. honey
3/4 tsp. salt (plus more to taste, if desired)
2 cloves garlic, minced
2 lbs. frozen, shelled edamame (green soybeans)
4 green onions, thinly sliced
½ c. chopped peanuts (optional)
Cook quinoa in 2 cups water. While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.
For the edamame, you have a few options. You can steam it in a steamer or the microwave until the desired doneness is reached, you can rinse the beans under some hot water for about a minute or two, or you can briefly rinse the beans and then toss them with the hot quinoa when it is done cooking–it just depends on how done you prefer your edamame. Whichever option you choose, you’ll toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.

Thursday, June 9, 2011

Easy sweet and sour meatballs

Sweet and Sour Meatballs (or mini Sausages)

I got this recipe from one of my mission companions but have forgotten about it until I saw it on a blog so I made it last night for dinner and it was good. Also a very easy recipe for potlucks or other get togethers.

1 12 oz jar Chili Sauce (you can find this by the ketchup at the grocery store. I recommend using Hienz brand over the store brand)
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.

Put the ingredients in a crockpot and cook for 2-5 hours on low. Serve with toothpicks for an appetizer or serve meatballs over rice for a quick dinner.