BBQ CORNISH GAME HEN

2 Cornish Game Hens

Brine:
1 gallon water
1/2 cup brown sugar
1/2 cup kosher salt

Mix together until salt and sugar are dissolved. Pour mixture into a 2-gallon ziplock bag, add game hens and brine in refrigerator for 4 hours.

Dry Rub:
1 tbsp. Smoked Paprika
1 tbsp  Onion Powder
1 tsp ground Thyme
1/2 tsp Sage
1/2 tsp black pepper

Remove both hens from brine. Rinse off and pat dry. Rub with oil (I used avocado oil) then rub hens with dry rub.

Heat smoker/bbq to 250° Fahrenheit.  Put hens on bbq rack and cook until temperature is between 155° to 160°. Juice from hens will be clear. Remove from heat and let rest for 5 minutes. Serve and enjoy.

Note: I substituted, in the dry rub, Paprika for smokey Paprika and smoky Black Pepper for the Black Pepper.

Good Eats Roast Turkey

Alton Brown on foodnetwork.com

Ingredients:

1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Mardene's BBQ Turkey

TURKEY STEAKS or Turkey Tenders
1 cup SOY SAUCE
1 cup COOKING OIL
2 cups 7-UP
GARLIC SALT, to taste

Combine 7-up, oil, soy sauce and garlic salt in large bowl. Mix well. Add Turkey and marinate over night. Stir periodically. Remove turkey from marinade and barbecue.
Note: I have used Chicken Breasts when Turkey Tenders or Steaks were not available

Chicken Soup with Homemade Noodles and Dumplings

2 1/2 to 3-lb frying chicken, cut up
10 cups water
2 chicken-flavor bouillon cubes or 2 tsp instant chicken bouillon
1.2 cup chopped onion
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 cup sliced celery
1 cup thinly sliced carrots
1/4 cup chopped onion
1 recipe Noodles (to follow) or 2 cups wide egg noodles

In 5-quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper and bay leaf. Simmer covered an additional 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Remove chicken from bones; cut into bite-size pieces. Skim fat from broth. Return chicken to broth. Stir in celery, carrots and 1/4 cup onion. bring to a boil. Reduce heat; cover and simmer 15 minutes or until carrots are crisp tender. Remove bay leaf. Bring to a boil. Drop noodles into boiling soup. After soup returns to a boil, cook uncovered for 5 to 10 minutes or until noodles are tender, stiring occasionally.
Makes 7 (1 1/2 cup) servings.

Noodles
1 cup all purpose flour
1/4 teaspoon salt
1 to 2 tablespoons water
1/2 teaspoon oil
1 egg, beaten

Lightly spoon flour into measuring cup; level off. IN small bowl, combine flour and salt; blend well. Make a well in center; add water, oil and egg. Gradually work flour into liquid to form dough. On floured surface, knead until dough is smooth, about 2 to 3 minutes. Wrap dough in plastic bag; let rest at room temperature 1 hour.
On floured surface, roll dough out as thin as possible into rectangle. Starting at shortest side, soosly fold dough over into thirds. Cut into 1/4 inch slices. Unfold slices; cut on fold liines. drop noodles into boiling soup.* After soup returns to a boil, cook uncovered for 5 to 10 minutes or until noodles are tender, stirring occasionally. 3 cups.
*TIP: Noodles can be cooked in boiling salted water. Bring 10 cups water and 2 tsp salt to a boil. Drop noodles into boiling water; after water returns to a boil cook uncovered 5 to 10 minutes or until noodles are tender, stirring occasionally. Drain. Use as desired in soups, with goulashes, sauces or buttered as a side dish.

Fluffy Dumplings
1 1/2 cups all purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 tablespoons oil
1 egg, slightly beaten

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder and salt; blend well. Add milk, oi and egg; stir just until dry ingredients are moistened. Drop dumpling dough by rounded tablespoonsfuls onto boiling soup mixture. Reduce heat; cover tightly and cook 13-16 minutes or until dumplings are fluffy and no longer doughy on bottom. 12 dumplings.
TIP: For parsley-sage dumplings, add 1 tablespoon chopped fresh parsley and 1/2 teaspoon finely crushed sage leaves to flour.
For chive-basil dumplings, add 1 tablespoon chopped fresh chives and 1/2 teaspoon crushed basil leaves to flour.

Soup Nutritional Information
Serving size: 1 1/2 cup
Calories: 190
Protein: 23g
Carbohydrate: 18g
Fat: 3g
Sodium: 860mg
Potassium: 420mg

Noodles Nutritional Information
Serving size: 1/3 cup
Calories: 60
Protein: 2g
Carbohydrate: 10g
Fat: 1g
Sodium: 65mg
Potassium: 20mg

Dumplings Nutritional Information
Serving size: 1 dumpling
Calories: 90
Protein: 3g
Carbohydrate: 13g
Fat: 3g
Sodium: 155mg
Potassium: 40mg

BBQ Chicken Quesadilla

Ingredients:
2 flour tortillas
2 tablespoons butter
1 ½ cups cooked chicken (diced small)
4 slices cooked, crispy bacon (crumbled)
½ cup fresh tomato (diced)
2 tablespoons red onions (finely chopped)
1 cup shredded cheddar cheese
4 tablespoons barbeque sauce

Directions:

Step 1: If not using left over chicken – cook chicken by preferably grilling. Dice cooked chicken into small chunks and set aside. If you want, you can also baste a little BBQ sauce onto the chicken while grilling.
Step 2: Butter the bottom of a flour tortilla. Place buttered side down in a nonstick skillet.
Step 3: Sprinkle tortilla evenly with cheese. On one side of the tortilla evenly sprinkle chicken, bacon, tomatoes and onion. Drizzle with barbeque sauce. Fold one side of the tortilla over the top and press down with a spatula. Remove from pan and repeat with the second.

Kung Pao Chicken

Kung Pao Chicken

Ingredients:
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Directions:
Step 1: combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in a wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Blackened Red Snapper or Chicken

Ingredients:
Red Snapper Fish or Chicken

Blackening Spice Mix:
2 teaspoons paprika
4 teaspoons thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 reaspoon cayenne pepper
2 teaspoons oregano
1/2 teaspoon cummin
1/2 teaspoon nutmeg powder
2 teaspoons salt
2 teaspoons black pepper
dash sugar or sugar substitute

Mix spices well in shaker jar.  On a paper plate remove enough of the spice mixture to caot pieces of fish thoroughly. Preheat a skillet to high heat. Add fish dry and cook quickly until spices are blackened and fish is cooked completely. Serve hot. Garnish with lemon and fresh parsley. Save the rest of the blackened spice mixture to use later. Works well with chicken also,

Chili's Fajitas

SERVES 4
Ingredients

For the Marinade
1/4 cup lime Juice
1/3 cup water
2 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

(**I substitute the liquid smoke and cayenne pepper for 1-2 Tsp of regular taco seasoning only because I didn't have the other ingredients on hand. It still turns out SO yummy!**)

Meat

1 lb top sirloin steak or boneless skinless chicken breast

Vegetable Sauce

2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil

Vegetables

1 large Spanish onion, sliced thin
1/2 green pepper, sliced thin
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin

Directions

1. Combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, cayenne pepper, black pepper and either the sirloin OR the chicken in a Tupperware container, cover, and refrigerate at least 2 hours or overnight.
2. Discard leftover marinade.
3. Grill meat over medium flame 4-5 minutes on each side.
4. Cut meat into thin strips.
5. Set aside and keep warm.
6. Combine the 2 Tbls. water, soy sauce, lime juice, salt, pepper and olive oil.
7. set aside.
8. Cook onion and peppers in oil until brown.
9. Remove from heat.
10. Pour reserved mixture over onions and peppers.
11. Combine meat, onions, and peppers.

Serve with warm tortillas, fresh diced tomatos, guacamole, shredded cheese and lettuce! The really do taste exactly like Chili's Fajitas!

Asian BBQ Chicken

This is a delicious recipe. The only alteration I made was adding two TBSP of olive oil to my marinade to keep the chicken from burning and sticking to the grill. I guess you could always lower the heat and oil the grill down! :)

Yield: 4 servings (serving size: 2 thighs)


Ingredients:

1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 garlic cloves, minced
8 (6-ounce) chicken thighs, skinned
Cooking spray
Lime wedges (optional)
Green onion tops (optional)

Preparation:

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally. Prepare grill. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Nutritional Information

Calories: 297 (23% from fat)
Fat: 7.7g (sat 2g,mono 2.4g,poly 1.9g)
Protein: 39.2g
Carbohydrate: 16.1g
Fiber: 0.4g
Cholesterol: 161mg
Iron: 2.7mg
Sodium: 706mg
Calcium: 39mg

Crockpot Chicken Tacos

This is a really yummy, and fairly low calorie, recipe. I don't add the oil and I use frozen chicken tenders (about 10-12). Approximately 6 servings.

3 frozen chicken breasts
1 packet of taco seasoning
1 can Rotel canned Pico de Gallo
1/4 cup water
1/4 cup of olive oil (optional)
1 can black or pinto or kidney beans (optional)

In crockpot add packet of taco seasoning (or 1/4 cup). Place frozen chicken on taco seasoning on bottom of crockpot. Next add the Rotel (or may be substituted for fresh pico- it's just more expensive and I think the Rotel is really good). Add water and oil next. If you want to add in the beans drain and rinse them first and layer them in the crockpot over the Rotel. Cook on high for 4 hours or low for 6 hours. Remove the chicken from the crockpot and shred it then put it back in, stir it and cook for another 30 minutes.

Serve with:

Warmed flour tortillas
Lettuce
Cheese
Tomatos
and, of course, guacamole!

Enjoy!