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| Posted: 08 Jun 2013 04:01 PM PDT This excellent chicken marinade is from texascooking.com. I make this frequently. I use a three pound package of boneless chicken breast and throw it in a one gallon zip-lock bag with the marinade. Yes, I feel guilty about using the plastic bags but I try to wash and reuse them. I cook them on a Weber grill, hot side/cold side, I wrap and freeze the breasts we don't use at the meal and when we break them out they're almost as fresh as when they were first cooked. -- posted by Chef Jeff from Albany |
| Posted: 08 Jun 2013 04:59 PM PDT This is a trim healty mama recipe from Gwen's Nest. I have ammended it to taste. Use any chicken left over so for supper the next night I reheated the chicken and added white wine, cream, and romano cheese. I served it over pasta and it was phenomenal. -- posted by Ceezie |
| Yang Rou Chuan (Spicy Lamb Kebabs) Posted: 08 Jun 2013 11:46 PM PDT Chuan or Chuanr, depending on the translation, are bite-sized bits of lamb skewered on a stick and offered as street food and at speciality restaurants throughout China. Originally from Xinjiang Province and the people who live there, the Uighurs, this tasty snack is offered mostly by China's Muslims across the country. Lamb is traditional but chicken, pork, and beef are also available. -- posted by Celticevergreen |
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