How about a chicken recipe that’s different yet very simple to prepare. I use thighs and legs but you can use any piece of he chicken you desire. Who doesn’t like coca cola so why not mix it with chicken for a meal that will have people coming back for seconds.
Chicken Thighs and Legs, Approximately 4 pounds
1/2 Medium Onion Chopped
4 Cloves Of Garlic Minced
1 Liter of Coke (or pepsi)
1/2 Cup Brown Sugar
1/2 Cup Apple Cider Vinegar
2 Squirts Of Spicy Mustard
4 Squirts Of Ketchup
4 Shakes Of Worcestershire Sauce
4 Shakes Of Soy Sauce
4 Shakes Of Hot Sauce
In large soup pot sautee onion and garlic until soft. Add the coke and the other
ingredients. Bring to boil and lower to a simmer for approximately 30 minutes. On a grill or frying pan Brown the chicken real good. Transfer chicken into the pot and let simmer for approximately 30 minutes. Now you have some very tender and
delicious chicken, cheers !!
Since I know my family heritage goes back to Czechoslovakia and Germany I have a love for German and Eastern European food. This is a very simple dish to prepare and it is so amazing especially on a cold day. Like most recipes the measurements do not have to be exact. You can load this soup up any way you like. I do recommend on loading up on the veggies.
4 Country Ribs
3 German Sausages (Brats) Cut Into Small Pieces
1 Large Onion Chopped
3 Carrots Chopped
3 Stalks Of Celery Chopped
32 Oz Of Sauerkraut
2 Medium Potatoes
4 Tsb Salt
4 Tsb Pepper
1 Tsb Parsley
1 Tsb Ground Thyme
In large soup pot take the ribs and fill pot up until ribs are covered in water and
boil the heck out of them, approximately 2 hours. After the ribs are tender,
remove and let cool. Once they are cool pull all the meat off of them and put meat
back into the pot. Add all the remaining ingredients and bring back to a boil.
Once the veggies are close to being soft (approximately 10 minutes) bring to a
simmer and allow to simmer for approximately 30 minutes. You now have a bowl of
German/Eastern European Love. Cheers !!!
Chicken Chesapeake is a great meal to fix that simply takes a boneless chicken breast and combines it with what is basically a Maryland tradition of crab imperial. Like any recipe the key is to use a good quality can of crab meat. If it is from a country like Vietnam do not use it. Only use crab meat that is from the USA. This is also like my crab cakes that you need to keep the crab imperial simple and put a bunch of filler in it. This is a simple yet great dish to prepare that I guarantee will have people smiling all over.
4 boneless chicken breasts
1 can of crab meat from the USA
Old Bay Seasoning
1 tsb or worcestershire sauce
1/2 cup of mayonnaise
In a mixing bowl combine crab meat, mayonnaise, worcestershire sauce and some old
bay seasoning. Take the chicken breast and butterfly it. Take the crab imperial
and fill the breast. Fold over and sprinkle some old bay on both sides of the
breast. Lay tin foil over a cookie sheet. Spray the tin foil with pam. Place the
chicken into a preheated oven at 350 degrees. Let cook for approximately 45 minutes
Towards the end feel free to put some butter over the chicken breast. Cheers !!
With fall in the air there is nothing like a pot of homemade ham and bean soup. The secret to making an outstanding pot of ham and bean soup is in the ham hocks. If you can find them use hocks that have not been previously smoked. Include 1 hock that is a country ham hock. If you do you will not need to add one pinch of salt the hock will season the soup itself. I use a pressure cooker to cook the hocks but you can simply boil them to get the same results, the pressure cooker is simply quicker.
2 ham hocks unsmoked if you can find them
1 country ham hock
2 stalks of celery chopped
2 carrots chopped
1 medium onion chopped
1/2 teaspoon of ground thyme
2 cans of great northern beans or beans of choice
Place hocks in pressure cooker or pot of water. If using a pressure cooker cook for 1 hour or in a pot of boiling water bring to boil and simmer for 3 hours or until
tender. Remove hocks from pressure cooker or pot and let cool. Pull all the meat
off the bone and disregard fat. Run your broth through a gravy separator to remove the fat from the broth. Chop the meat into small pieces, add the meat and remaining
ingredients to the broth. Simmer for approximately 1 hour.