Author: Dana & Nancy

Dana & Nancy are part of a food-loving family of four living in northern Westchester County, New York.
Posted on » by Dana & Nancy » Theme:

BBQ Chicken Sandwiches

from allrecipes.com: Sarina

Ingredients
2 (4 pound) whole chickens, cut up
1 1/2 cups ketchup
3/4 cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
1/4 cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12 hamburger buns
3 cups prepared coleslaw (optional)

Directions
1.Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
2.In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
3.When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

**Note that we used chicken thighs and boneless breasts. Dana barbecued on the grill and then we shredded.

Posted on » by Dana & Nancy » Theme:

Sweet and Hot Onion Salsa

For a tropical twist, try ripe mango in place of the red plum. Serve this salsa with baked tortilla chips, grilled chicken, fish, or pork.

From Cooking Light, May 2000

Ingredients:

1 cup chopped Vidalia or other sweet onion

1/4 cup orange juice

2 tablespoons water

1 teaspoon sugar

1 1/4 cups diced red plum

1 cup diced Granny Smith apple

1 tablespoon chopped seeded jalapeño pepper

1 tablespoon white wine vinegar

2 teaspoons lime juice

1/8 teaspoon salt

1/8 teaspoon black pepper

1 garlic clove, minced

Preparation:

Combine the first 4 ingredients in a small saucepan. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Uncover and cook for 3 minutes or until liquid almost evaporates, stirring frequently.

Place the onion mixture in a bowl, and cool to room temperature. Stir in the plum and remaining ingredients. Cover and chill.

Posted on » by Dana & Nancy » Theme:

Green Mango Salad

Thai Cooking
Darlene Anne Schmidt

3 Green Onions
3/4 Cup Fresh Coriander
1/4 Cup Dry Shredded Coconut
3 Cups Bean Sprouts
2 Firm Green Mangoes
1/3 Cup Fresh Basil
1/3 Cup Peanuts or Cashews

Salad Dressing:
3 T Fish Sauce
3T Lime Juice
2T Brown Sugar
1-2tsp Thai Chili Sauce

Mix all the salad dressing ingredients together in a small bowl, stirring well to dissolve the sugar. Set aside.

Slice the green onions into matchstick-like pieces and place into a large salad bowl. Roughly chop the coriander and add to the bowl. Add the bean sprouts.

Place the coconut in a dry frying pan over medium-high heat. Stirring continually, “dry-fry” the coconut 3-5 minutes, or until it turns light golden-brown and is fragrant. Tip the toasted coconut onto a plate to cool. When slightly cool, add half the toasted coconut to the bowl.

Peel the green mangoes and grate using a medium to large-size grater. Add the grated mango to the bowl. Pour the dressing over and toss well.

Top with the basil, nuts, and remaining toasted coconut.