1. BBQ ShrimpPosted by glenda_al (My Page) on Sun, Sep 5, 10 at 11:53
This has been a family favorite forever. 3-4 lb shrimp OR less for your family *I buy deveined and shell on 2 tsp thyme 1 tsp salt 1 1/2 tsp pepper 2 bay leaves or if they are small ones use 3 or 4 2 crushed garlic cloves (I used jarred crushed) juice of 2-3 lemons **I used bottled for 3 lemons 1/4 lb melted butter Melt the butter, stir in the ingredients. Pour over shrimp and with hands, YES HANDS, toss with the mixture so each shrimp is coated, in a 9 x 13 pan, ( I used my large rectangle glass dish) Cover with foil, bake 400 for 25 minutes. OR until they are all pink I generally check and stir at least once. To serve put on the table as is from stove |
2. Lemon-Garlic Chicken
Posted by jasdip (My Page) on Mon, Oct 4, 10 at 6:35
This is for barbecuing the chicken but I don't see why the oven wouldn't work as well, which is what I'm going to do
8 skin-on, bone-in chicken breasts
1/2 cup lemon juice (2 lemons)
3 tbsp olive oil
1 tbsp garlic powder
1 tbsp oregano
1 1/2 tsp basil
salt and pepper Make several shallow cuts in chicken to let the marinade infuse the meat.
Place chicken in a dish just large enough to hold it snugly. In a medium bowl, whisk lemon jjuice with oil, herbs, salt and pepper.
Pour over chicken. Turn to coat evenly. Marinate at room temperature 20 minutes or refrigerate up to 4 hours.
Remove chicken from marinade and grill chicken with lid closed 15 minutes, then baste with the marinade.
Turn chicken and grill another 15-20 minutes.
This is for barbecuing the chicken but I don't see why the oven wouldn't work as well, which is what I'm going to do
8 skin-on, bone-in chicken breasts
1/2 cup lemon juice (2 lemons)
3 tbsp olive oil
1 tbsp garlic powder
1 tbsp oregano
1 1/2 tsp basil
salt and pepper Make several shallow cuts in chicken to let the marinade infuse the meat.
Place chicken in a dish just large enough to hold it snugly. In a medium bowl, whisk lemon jjuice with oil, herbs, salt and pepper.
Pour over chicken. Turn to coat evenly. Marinate at room temperature 20 minutes or refrigerate up to 4 hours.
Remove chicken from marinade and grill chicken with lid closed 15 minutes, then baste with the marinade.
Turn chicken and grill another 15-20 minutes.
3. BBQ Sauce
Posted by jasdip (My Page) on Sun, Jul 10, 11 at 7:48
This is pretty much my go-to Barbecue Sauce. I keep it in a ketchup squeeze bottle ~ Makes 3 cups
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.
Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.
This is pretty much my go-to Barbecue Sauce. I keep it in a ketchup squeeze bottle ~ Makes 3 cups
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.
Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.