Man Pleasing Chicken

by Witty In the City

• 1 package of chicken thighs
• 1/2 c Dijon mustard
• 1/2 c maple syrup
• 1 TBS rice/rice wine vinegar
• Fresh rosemary
• Salt and pepper

Preheat your oven to 450º F. Then mix together Dijon mustard, maple syrup, and rice/rice wine vinegar. Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. (Six thighs came in my package, which made enough to serve 3 people.) Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary.

Roasted Nut Granola

ESTIMATED AMOUNTS

• 1 c coconut flakes
• 2 c raw macadamia nuts
• 4 c raw cashews
• 1 1/2 c slivered almonds
• 3/4 c assorted seeds
• 1 c raisins
• 2 TBS coconut oil
• 2 TBS honey
• 1 1/2 tsp salt

Toast coconut 350 degrees for about 5 min. Watch closely. It burns quickly. Remove to a large bowl. Using the same pan, lay out the nuts with the larger ones around the edges. They toast more quickly than the ones in the middle. In the microwave melt the coconut oil, honey and salt.  Mix well then drizzle over the top of the mixed nuts. Toast in oven for about 6 min. 

While still hot stir to coat everything with the honey mixture. Add the raisins to the cooled coconut. When the nuts have cooled down mix everything together. When completely cooled, store in an airtight container. ENJOY!!!

Roasted Cauliflower

1. Preheat oven to 450 degrees.
2. Trim head of cauliflower and cut into 1” stakes
3. Place on a cookie sheet that has been brushed with olive oil.
4. Brush to top of the “stakes” with olive oil  then sprinkle with salt and pepper.
5. You can adjust seasonings according to your personal preferences.
6. Bake for 20- 25 minutes, turning once.
7. Cauliflower should be a dark, golden brown when baking is completed.

Mandarin Salad

by Lion House Cookbook

• 2 quarts of Greens 
• 2-3 ribs of celery, cut on the diagonal 
• 1 can mandarin oranges, drained 
• 2-3 green onions, cut on the diagonal 
• 1 cup red grapes, cut in half 
• ½ cup coarsely chopped pecans

Toss all the ingredients together. Add the dressing right before serving.

DRESSING

• 2 Tablespoons sesame seeds, toasted 
• 3 Tablespoons sugar or honey 
• 1 Teaspoon salt & pepper 
• ¼ Cup salad oil 
• 2 Tablespoons vinegar 

Mix together, shake well before serving. To toast sesame seeds, measure onto a baking sheet or pie tin, Bake in 350-degree oven for about 10 minutes. Stir occasionally. You don’t want them brown, just golden. 

Mormon Crack

by Linda Scott

• 1 box rice Chex
• 1 box Corn Chex
• 1 box Crispex
• 1 box Golden Grahams
• 1 bag shredded coconut
• 1 bag slivered almonds
• 3 sticks of butter (do not use margarine)
• 2 cups corn syrup
• 2 cups of sugar

You’ll need 2 LARGE bowls to mix this.

Mix dry ingredients evenly in the 2 bowls.

Heat the butter, corn syrup, and sugar to boiling. Then let it boil for 1 1/2 - 2 minutes.

Pour evenly over the dry ingredient mixture and stir well.

If you have any left over, store in an air tight container.

Fried Cabbage, Ham, & Noodles

• 2 1/2 cups diced cooked ham (or bacon) cubed small
• 2 cups white onions diced
• 1 clove minced garlic
• 1 medium sized cabbage diced
• 1 ½ teaspoon salt
• 1 Tablespoon black pepper
• 1 pint heavy cream
• ¼ cup water
• ¼ flour
• 8 Tablespoons butter, divided
• 8 ounces dry egg noodles (cooked as directed and drained)

In a large skillet, over medium heat cook ham, onions and garlic in 3 Tablespoons of the butter until they start to slightly brown.

Add cabbage, water, salt and pepper.  Mix then cover and reduce heat.  Cook for about 8-10 min.

Once the cabbage is tender, add the drained noodles.

Make a rue with the remaining butter & 1/4 c flour. Stir in 1 pint of heavy cream. Pour over the cabbage. Stir until thickened and serve.

Homemade Salsa With Canned Tomatoes

by Sherry Whyte

• 1 large can skinned and dices tomatoes
• 6 green onions
• 1 small can green chilies
• 1 clove minced garlic
• 1 chopped and seeded jalapeno
• 1 to 2 Tbsp. chopped fresh cilantro
• 2 dashes of cumin
• 1 squirt of bottled lemon juice
• Approx. ¼ tsp. Salt and pepper
• Approx. 1-2 Tbsp. sugar
• (Optional 1-2 Tbsp. chopped red onion) 

Put half of the tomatoes (mostly juice) and all the other ingredients in the blender. Pulse until desired consistency. Stir in the rest of the tomatoes. Chill several hours before serving with chips. 

All ingredients are to your taste & liking. This is how we did it.