Grilled Chicken in Asian Marinade

This marinade is for 4 chicken breasts

1/3 cup soy sauce (I use low sodium)
1/4 cup sesame oil
2 tablespoons Worcestershire
1/8 cup light brown sugar, packed
4 green onions, chopped
4 garlic cloves, chopped

Combine all ingredients and then put into a large plastic zip lock bag and then add the chicken and let it all marinate for a couple of hours in the refrigerator.  Then grill up the chicken.

Enjoy!!!!

Asian Lettuce Wraps

1 tablespoon sesame oil
1 pound of ground chicken
2 tablespoons of minced garlic
2 tablespoons of minced ginger
2/3 cup Teriyaki sauce (I used the low sodium one)
Boston lettuce leaves, rinsed and dried
Vegetables for filling (you can use which ever ones you prefer) - grated carrots, bean sprouts, julienne cucumber, water chestnuts and/or edamame)
Hoisin sauce (found in the Asian section of your grocery store)

Heat oil in a large skillet and brown the ground chicken.  Add garlic and saute briefly.  Add Teriyaki sauce and simmer for 10 minutes while preparing the vegetables.  Then in another large skillet add a touch more oil and the ginger and saute briefly, then add all the vegetables to the skillet, once veggies have been in the pan for about 3 to 4 minutes add the ground chicken to the vegetables.  Let the flavors marinate together.  Then place the filling in the center of a large platter and surround with the lettuce leaves.  Serve with Hoisin sauce for dipping.

Enjoy!!!!

Homemade Pimento Cheese

1 (3 ounce) package of cream cheese (room temperature) - I used low fat
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayo (I used low fat)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon salt
3 tablespoons pimentos, chopped
1 teaspoon grated onion

Using a hand mixer beat the cream cheese until smooth and then add all of the remaining ingredients and mix until well blended.

Enjoy!!!!

West Texas Creamed Corn

3 tablespoons butter (I use smart balance)
1 large onion, chopped
1 Jalapeno, seeded and chopped
1 clove of garlic, chopped
2 tablespoons of flour
3/4 teaspoon dried Coriander
3/4 teaspoon Cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 cup of milk (I use skim milk)
2-15 ounce cans of whole kernel yellow corn, drained and rinsed
3/4 cup shredded Monterey Jack cheese

In a large saucepan melt the butter over medium heat.  Then add the onion, Jalapeno and garlic and saute for a several minutes (about 6 minutes)....stir occasionally.  Then stir in the flour, cumin, salt, crushed red pepper, coriander and cook that for a couple of minutes.

Now stir in the milk, make sure you are on medium heat, then heat until the mixture thickens and comes to a boil.  Stir frequently, but only let it boil for about a minute.  Now add the corn and cook for about 5 to 10 minutes and continue to stir.  Remove from the heat and stir in the cheese.  Serve hot.

Enjoy!!!!

N'awlins Butter Beans with Andouille Sausage

4 Andouille sausage links, sliced on an angle
2-16 ounce cans of large butter beans, drained
1-16 ounce can of whole peeled tomatoes
1/2 white onion, cubed
2 teaspoons of dried Thyme
2 garlic cloves, chopped
1 teaspoon of olive oil
salt and pepper to taste

In a medium stockpot saute the onion, garlic and sausage in the olive oil, for about 10 to 15 minutes....then add the remaining ingredients and reduce the heat to medium/low and simmer for 30 to 40 minutes.  Serve hot.

Enjoy!!!!