2 tomatillos, husked, rinsed, quartered
1 garlic clove
1/4 cup green chiles, diced
3 sprigs cilantro or parsley
1 avocado, peeled, pitted, chunked
3 tablespoons sour cream
Salt and pepper to taste
Fresh lemon juice, optional
1/4 cup diced onion
1/3 cup diced tomato

Puree tomatillos, garlic, chiles, and cilantro in a blender or food processor. Add the avocado and sour cream, processing just until combined.

Pour into container. Season to taste with salt, pepper, and lemon juice.

Rinse onion with cold water; pat dry. Stir diced onions and tomatoes gently into avocado mixture.

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Parmesan Salad Dressing

1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Salt to taste

Combine all ingredients together and mix well. Cover and refrigerate overnight.

Great as a salad dressing or dip for vegetable crudites or chips.

Makes 1 1/2 cups dressing.

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Marinated Flank Steak (2)

1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves of garlic, minced
1 tablespoon onion, minced
1 teaspoons ground ginger (or 3 tablespoons fresh minced ginger)
1/2 teaspoon black pepper
1 – 1.5 pounds beef flank steak

Place all of the ingredients in a large ziplock bag. Marinate overnight, turning occasionally.

Grill steak to medium, or to taste.

Serve warm or cold.

If you serve immediately, let the steak rest for about 10 minutes to allow the juices to stay in the meat.

Slice meat in thin strips across the grain.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per Serving:
Calories 228
Protein 15 grams
Fat 8 grams
Sodium 954 milligrams
Cholesterol 36 milligrams
Carbohydrates 20 grams
Fiber 0 gram

Cooking with Brown Sugar: 51 Recipes

Lemon Honey Chicken and Rice

1 can (13.75 oz) fat-free chicken broth
3 tablespoons lemon juice
1 tablespoon honey
non-stick cooking spray
4 boneless, skinless, chicken breast halves
1 cup onion, minced
1 cup uncooked, Water Maid Medium Grain Rice or River Medium Grain White Rice

Blend chicken broth, lemon juice and honey; set aside.

On medium-high heat, brown chicken on both sides; remove from skillet.

In same skillet, cook and stir onions in 1/3 cup broth mixture for 3 minutes or until tender. Add remaining broth, chicken and rice; heat to a boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.

Let stand 5 minutes before serving.

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Honey Mustard Spareribs

1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons honey
4 teaspoons Dijon-style mustard
1 teaspoon garlic powder
3 pounds pork spareribs, cut into 1-rib portions

Combine Teriyaki Marinade & Sauce, honey, mustard and garlic in large bowl; add spareribs and toss until pieces are thoroughly coated.

Reserving sauce, remove ribs and place, meaty side up, in 9×13-inch microwave-safe baking dish. Let stand 10 minutes.

Cover and microwave on Medium-high (70%) 14 minutes, rotating dish once.

Meanwhile, prepare coals for grilling.

Remove ribs and place on grill 4 to 5 inches from medium-hot coals; brush with reserved sauce. Cook ribs 8 to 10 minutes, turning and brushing occasionally with remaining sauce.

(Or, place ribs on rack of broiler pan; brush with reserved sauce. Broil 4 to 5 inches from heat 6 minutes on each side; brush once with remaining sauce).

Yield: 4 to 6 servings

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Greek Homestyle Chicken

4 pieces of boneless, skinless chicken breasts
juice of 2 lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
1 head of garlic, the cloves peeled but whole
oregano, salt, and pepper to taste

Place chicken in a shallow baking tray.

Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered.

Add salt, pepper to taste. Cover chicken and pototoes with generous amounts of oregano.

Bake at 350°, until tops of chicken are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano.

If potatoes aren’t at least half-covered with liquid, add water.

Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.

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Chocolate Liqueur

1 1/2 cups granulated sugar
3/4 cup water
5 tablespoons unsweetened cocoa powder
3 cups vodka
1 vanilla bean, split

Mix sugar, water, and cocoa in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, just until sugar and cocoa are completely dissolved. Remove from heat and cool to room temperature.

Pour into a clean 2-quart glass container. Stir in vodka and vanilla bean. Cover tightly; keep in a cool, dark place for 14 days, shaking container thoroughly every 2 days.

Strain liqueur through a moist paper coffee filter into a clean glass container. Straining will take a couple of hours as residue is very thick. Change filter halfway through. If residue remains, strain again immediately.

Cover tightly; let liqueur age in cool, dark place at least 1 month.

If you don’t really want the alcohol, but want the chocolatey flavor, you can substitute chocolate syrup.

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Barbequed Chuck Roast

4 lb round (7-bone chuck roast) cut 2″ thick
2 teaspoons meat tenderizer
3 green onions, chopped
1 garlic clove
1/4 green bell pepper (diced)
2 stalks celery, diced
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 dash cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons peanut oil

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat deeply all over with fork.

Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne.

Combine worcestershire, burgundy and oil and pour over meat.

Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again.

Sear both sides over glowing coals. Raise grill and continue cooking, have meat about six inches from heat, until done as desired. Allow from 50 to 60 minutes for total cooking time.

Brush frequently during cooking with any remaining marinade

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