Luau Chicken

Recipe from Leah and Ben Tuifua

Blend all to taste, whatever your crowd likes.
Equal Parts: (depending on crowd- I used 1/2 cup for about 3 pounds- I think)
Soy sauce
White Sugar

Minced Garlic (about 2 TBSP)
Stem of Ginger- Shred into mixture
Splash of Sesame Oil (optional)
Chicken- Tuifua's like Chicken Thighs

Marinate overnight or for at least 4 hours

Apple/Snicker Salad

From My Friend Kristy Tibbs

5-6 Granny Smith Apples (I don’t peel, but you can if you want)
2 packages fun size Snickers (Or one small bag- about 16) Freeze and break with hammer or just cut up/break fresh ones into small pieces ... it gets sticky, but you can lick your fingers at the end
1 small 3 oz package of instant vanilla pudding (don’t make pudding)
12-16 oz. Cool Whip

Whip instant pudding mix into cool whip. Add chopped apples and snickers pieces.

Brushetta

Bruschetta

Ingredients
¼ cup olive oil
1 clove garlic, minced ( I didn’t have garlic so I sprinkled garlic powder)
1 loaf (1 pound) French Bread, cut in half lengthwise. (I used sourdough cut into thin slices)
1 package Cream Cheese, softened
3 TBSP Grated Parmesan Cheese
2 TBSP Chopped pitted Nicoise olives ( I omitted)
1 cup chopped plum tomatoes ( I used grape/cherry tomatoes)
Fresh Basil Leaves

Mix oil and garlic, spread on cute surfaces of bread. Bake at 400 degrees F. for 8 -10 minutes or until toasted. Cool.


Mix Cream Cheese and Parmesan cheese with electric mixer on medium speed until blended.



Stir in Olives, spread on cooled bread halves.

Top with tomatoes and basil leaves. Cut into slices.

****I mixed dried basil in with the Cream and Parmesan Cheese



Recipe from Favorite Brand Name "All -New Best- Loved Recipes of all time"

Tri Tip Roast

http://www.ehow.com/how_2310614_make-tri_tip-roast.html

Instructions.Things You'll Need:
•1 tri tip roast, 2-1/2 lb.
•1/4 cup marsala wine
•2 tbsp. olive oil
•2 tsp. Monterey steak seasoning
•1 tsp. dried parsley
1.Step 1
Preheat oven to 425 degrees. Place roast in 9-by-13 baking pan.

2.Step 2
Combine wine, olive oil, and spices. Pour over meat.

3.Step 3
Place in oven, uncovered, and bake at 425 for 45 minutes.

4.Step 4
Remove from oven, tent loosely with aluminum foil, and let stand for 15 minutes for medium. The roast will continue to cook as it stands.

5.Step 5
Slice thinly on the diagonal to serve. Save pan juices and serve alongside, if desired.



on 7/23/2009 THE BEST TENDEREST TRI TIP RECIPE (2.5 lbs) or any size
Season tri tip on both sides with a lot of your favorite herbs pepper garlic etc.
You can let is sit in refrig or immediately put it on rack in a pan in oven and roast at 425 for 10-15 min ONLY.
TURN OVEN DOWN TO 200-225 and roast for 45 min a pound taking into consideration the 15 min of high heat.
Check internal temp and depending when it gets to 130 its rare/medium rare or wait till its done to your liking remembering it continues to cook slightly after you take it out of oven
THIS METHOD WILL GIVE YOU END TO END SAME TYPE OF DONENESS thru out the roast.
IT WILL BE VERY VERY TENDER FROM THE LOW COOKING!!!

Note if you get an untrimmed tri-tip, slash the fat on the top in 3 or 4 places till you just get down to roast trying not to cut into meat.

Read more: How to Make Tri-Tip Roast eHow.com http://www.ehow.com/how_2310614_make-tri_tip-roast.html#ixzz0wMsxjrPG

http://www.ehow.com/how_2310614_make-tri_tip-roast.html

NEW - Week 1 (last week) - Pico De Gallo

With so many tomatoes from our garden (thanks to our landlords) I have been researching what to do. I wanted some fresh salsa . . . aka Pico de Gallo (which to be honest I didn't know that is what this type of salsa was called, I know I am a bit behind).

I found an AMAZING recipe online. It is so easy, it took me 15- 20 minutes to make, so depending on how quick you are with the knife, and if you have someone helping cut, it could be a quick 5 to 10 minute treat!

The recipe is found here: www.chevys.com/recipies.aspx

NEW - Week 1 (last week) - Jello Mousse Bites

I found this recipe in a random Kraft Foods recipe book I have. It is a small pamphlet of only about 15 recipes, but most of them have proven great!

I tried these "Mousse Bites" for a new spin on Jello and was pleasantly surprised! I actually made them in the pan as stated in the recipe, but after eating it all, I decided to made more for company we were having over. I made them a little more elegant and they set up great!

Such a yummy treat on a hot day!

What you need:
2.5 cups boiling water
2 packages- 3 oz each of Jello ( I used 1 -6oz package)
2 cups of Cool Whip

STIR boiling water into gelatin, mix with whisk for 2 minutes until completely dissolved. Add Cool Whip. Stir until blended.

POUR into 8 inch square pan

REFRIGERATE for 3 hours or until firm. Cut into 36 bites (or whatever you want).

ENJOY!

Week 1 (Last week) - Figs

(photos courtesy of www.botanicalfeast.com - I hold no ownership)

Dave came home from work with the ugliest looking "fruit" I have ever seen. He wouldn't tell me what it was until I tried it. So he cut it open and inside was just as crazy looking as the multicolored outside. When REALLY ripe like the one we had the inside was more white, fanned out and all spiny looking.

I was really nervous, but pleasantly surprised. It was sweet. Though for some reason I couldn't get over the look of it and couldn't eat much. (My head always gets in the way of food!)I even tried to picture eating a pear. It was good, though, and I would recommend anyone to try a fresh one.

I also just read that a fig is actually a collection of flowers called inflorescence. There are over 800 species. they are very nutritious with a lot of fiber, the flowers grow on the inside of the "fruit," they are said to be one of the oldest crop and go back to bible times.



You learn something new everyday!