Barbecue Chicken

Barbecue Chicken
Marinade:
4 lb. boneless chicken
1 c. soy sauce
1 c. oil
2 c. sprite
1/4 tsp. garlic powder
1/2 tsp. horseradish

Mix marinade and chicken and refrigerate for 24-48 hours. Grill on the BBQ.

Comments

Post a Comment

Popular posts from this blog

Biscuits with Sausage Gravy

Ingredients: 1 pound breakfast sausage, hot or mild 1/3 cup all-purpose flour 3 to 4 cups whole milk, more to taste 1/2 teaspoon seasoned salt 2 teaspoons freshly ground black pepper, more to taste biscuits, warmed, for serving Directions: With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning. Spoon the sausage gravy over the warm biscuits and serve immediately!
Read more

Pomegranate Syrup

  4 cups pomegranate juice 1/2 cup sugar (I'm trying this with stevia to be more paleo friendly) 1 tablespoon freshly squeeze lemon juice   Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Read more

Smarter Fettuccine Alfredo

Ingredients: 1/2 lb. fettuccine, uncooked 1-1/4 cups. fat-free reduced-sodium chicken broth 4 tsp. flour 1/3 cup. Light Cream Cheese Spread 3 Tbsp. Grated Parmesan Cheese, divided 1/4 tsp. ground nutmeg 1/8 tsp. pepper 2 Tbsp. chopped fresh parsley Directions: COOK pasta as directed on package. MEANWHILE, mix broth and flour in medium saucepan with wire whisk. Add cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min. or until mixture comes to boil and thickens, stirring constantly. DRAIN pasta; place in large bowl. Add sauce; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese and the parsley.
Read more