recipes

Grilled Chicken with Chipotle-Orange Glaze

2 Tablespoons Orange Juice Concentrate, thawed 1 Tablespoon Finely Chopped Chipotle Chiles in Adobo Sauce 1 Tablespoon Balsamic Vinegar 2 Teaspoons Molasses 1 Teaspoon Dijon Mustard Salt to taste 4 boneless, skinless chicken breasts Preheat grill on medium to medium high. Lightly oil the rack. Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in […]

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Spiced Chicken Thighs

8 Bone in Chicken Thighs 2 Teaspoons Garam Masala 1/2 Teaspoon salt, or to taste 1/4 Teaspoon Curry Powder Preheat oven to 350 degrees. Treat 1/4 sized cookie sheet with cooking spray, butter or olive oil Combine garam masala, salt, and curry powder and sprinkle both sides of chicken pieces. Place pieces skin side up

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Bone Broth/Stock

Thecia Ellis There is a difference between bone broth and bone stock, and I don’t remember which is which. I just call what I make bone broth.  I find that it is a very satisfying and nutritious liquid, whatever you choose to call it. There are many uses for bone broth besides a base for

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Cabbage and Apples

1 Small Head Red or Green Cabbage 2 Large Apples, peeled, cored and thinly sliced 1 Yellow Onion, sliced 1/2 Cup Unsweetened Apple Juice 1/4 Cup Lemon Juice 1/4 Cup Raisins 2 Tablespoons Packed Brown Sugar Salt and Pepper to Taste. Combine cabbage, apples, onion, apple juice, lemon juice, raisins and brown sugar in large

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Cheese Potato Puff

by Alyson Armstrong 12 Medium Potatoes, peeled and cubed 2 cups (8 oz) Shredded Cheddar or Swiss Cheese, divided 1 1/4 Cups Milk 1/3 Cup Butter, softened 1-2 Teaspoons Salt 2 Eggs, beaten Place the potatoes in a saucepan and cover with water; cover and bring to a boil. Cook until tender, about 15-20 minutes.

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