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Recipe: Lemon-Beer Marinade for Chicken, Beef or Fish
Oct 12, 8:57PM
All you need:
2-3 tablespoons olive oil
2 tablespoons minced garlic
1 bunch green onions, chopped
1 (12 ounce) bottle beer
1 cup packed brown sugar
1 orange
1 lemon
1 lime
¼ cup teriyaki sauce
1 tablespoon fresh chopped tarragon
1 tablespoon chopped fresh parsley
All you do:
- Heat olive oil in skillet and sauté garlic and green onions until translucent. Add beer, brown sugar, juice from 1 orange, juice from 1 lemon, juice from 1 lime and teriyaki sauce.
- Simmer for 2 minutes, remove from heat and set aside to cool before using. Add fresh tarragon and parsley before brushing on meat.
- For chicken, marinate meat for about 45 minutes. Marinate beef for about 1 hour and 30 minutes and fish for about 20 minutes.
- Grill meat until recommended internal temperature is reached and enjoy.
Crock Pot Artichoke Chicken Recipe - Simple Nourished Living
Oct 12, 8:25PM
(Weight Watchers Friendly Crock Pot Cooking, Day 12)
I think this crock pot artichoke chicken is the best thing I've made in the slow cooker so far.
It turned out so tender and flavorful.
But, I'm partial to the ingredients: artichoke hearts, tomatoes, and Kalamata olives.
I cooked it in my Ninja 3-in-1 Cooking System, which Mom surprised me with last Christmas. (I'm very lucky to have such a generous mom.)
The original crock pot artichoke chicken recipe called for boneless, skinless chicken breasts. I have trouble with breasts drying out in the slow cooker, unless I'm very, very careful. Which often I'm not.
We much prefer boneless, skinless thighs in the slow cooker. They stay moist and tender with less babysitting. And have more flavor.
But, it's totally your call. (I've included the nutritional estimates for both.)
Three generations of eaters loved this dish. We four adults all gave it an enthusiastic thumbs up. Even the 2-1/2 year old grand baby gobbled up the chicken without the sauce.
These are Weight Watchers size servings. It would be easy to eat two servings of this crock pot artichoke chicken because it is so delicious.
I will definitely be making this again.
Enjoy!
Crock Pot Artichoke Chicken Recipe
Easy, healthy and delicious slow cooker artichoke chicken the whole family loved.
Author: Simple Nourished Living
Recipe type: Main
Serves: 6
Ingredients
- 1-1/2 pounds boneless skinless chicken thighs or breasts (I used thighs) (Each piece of chicken should be about 4 ounces each.)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 can (14 ounces) diced tomatoes with juice
- 1 can (14 ounces) quartered artichoke hearts, drained
- ½ cup chopped onion
- ½ cup kalamata olives, pitted and sliced
- 1 cup nonfat chicken broth
- ¼ cup dry white wine
- 1 tablespoon quick-cooking tapioca
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
Instructions
- Coat the ceramic insert of your slow cooker with cooking spray. Season the chicken with salt and pepper and place the chicken in the slow cooker.
- In a medium size bowl, mix together the tomatoes, artichoke hearts, onion, olives, broth, wine, tapioca, parsley, basil and thyme. Pour mixture over the chicken.
- Cover and cook on LOW, 4 to 6 hours or until fork tender. (Mine were fork tender at 4 hours so I switched the ninja to warm for several hours till dinner.)
Notes
Nutritional Estimates Per Serving 1 breast and ¾ cup artichoke mixture: 165 calories, 3 g fat, 8 g carbs, 3 g fiber, 25 g protein and *4 PointsPlus
3.2.2124
If you liked this crock pot artichoke chicken recipe, you might also like:
Slow Cooker Chicken and Gravy
Skinny & Delicious Slow Cooker Southwestern Chicken
Low Fat Slow Cooker Chicken Cacciatore
Slow Cooker Chicken Thighs Osso Buco
Slow Cooker Cider Braised Chicken with Sweet Potatoes
Slow Cooker Chicken Thighs wit Beer and Herbes de Provence
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
Former Ind. pastor thrives on creating hot sauces which he sells in ...
Oct 12, 7:55PM
LOGANSPORT, Indiana — Most of K.C. Richey's time is spent preaching. When he isn't preaching, he's making hot sauce.
Richey has three hot sauces and one mild sauce, completing his current collection, OMG Hot Sauce.
His mild sauce, made from his mother's recipe, is named Marcella's Mild Sauce after his mother. The mild sauce is now sold at D&R Fruit Market, 931 W. Market St.
Richey fondly recalls times spent cooking with his mother. She used to make a sauce, which she called ketchup, when tomatoes and bell peppers were in abundance, Richey said.
After he started making hot sauce, he decided he wanted to add his mother's recipe to his collection.
Unable to find a recipe or ask his mother, who suffers from advanced stages of Alzheimer's, what the ingredients were, he was determined to duplicate the recipe even if it took him a year — which it did.
"On a visit I asked her, 'mom you know that ketchup we used to make?' She stopped, tilted her head and didn't say anything, as if she remembered," Richey told the Pharos-Tribune (http://bit.ly/17jVdL0 ). "Did you put this ingredient in it, I asked, even though she hasn't known anything for five years. She said yes. I asked about another ingredient and she said yes. In a span of sixty seconds she continued and got it right."
Richey, who is originally from Logansport, is now living in Detroit. It was about 14 years ago that he started making his own hot sauce and placing it in mason jars and giving it to friends and family as gifts.
It took Richey three times to get it right, making small adjustments to each batch.
"Our goal all along has been flavor," Richey said. "Carrots were key. They reduce the heat without altering the flavor."
The project was just something fun, Richey said.
"I am a pastor full-time, so it wasn't like I was looking to do more than that," Richey said. "We thought it might be possible because over the past decade, craft producers from granola to beer exploded. We went from not caring to having a product in a bottle."
The product started being sold commercially two years ago.
There are three hot sauce flavors, OMG Hantu Honey, Island Style Pineapple and OMG Original Recipe. The Hantu Honey features a Ghost Chile, Richey said. He describes the sauce as an edible ghost flavor. He even said he likes to drizzle it on vanilla ice cream and asks others to try it.
The mild sauce is what people will recognize as a chili sauce. He describes it as all sweet and no heat. The pineapple sauce is fruity, sweet and the least hot of all of the hot sauces. The original sauce is full-flavored and savory, Richey said.
The prices of the sauces on the website range from $5.45 to $8.95. The mild sauce can be found at D&R Fruit Market in Logansport for $3.99, Richey said. Ten percent of profits from sales of OMG's Marcella's Mild Sauce go toward Alzheimer's research.
In addition to D&R Fruit Market, It is sold in stores in Michigan and has been shipped coast to coast to places like California, New York, Florida and Texas. One of the company's biggest customers is the owner of a food truck named Burrito Bus located in Lafayette. Staff there love the pineapple hot sauce, Richey said.
"It's pretty emotional for me to have product in the town I grew up," Richey said. "There was a moment when I found out where I was misty eyed because of my mom. It was special and I know how much it would mean to my mom to know her recipe is in a community she loved."
The mild sauce, introduced in July, has larger sales than any of the hot sauces, Richey said.
Richey, who lived in Logansport for 20 years, graduated from Logansport High School in 1974. He and his wife were high school sweethearts. Richey and Joni left Logansport in 1987 to begin pastoring full-time. They are now at Calvary Assembly of God which also has a Christian school, Calvary Christian Academy. Joni and Richey have two daughters and four grandchildren.
During the past two years, Richey has learned plenty about business.
"I've learned it takes a lot of legwork," Richey said. "It involves more than store-to-store contact. There has to be a call, a follow-up and then demos and various other steps."
Richey advises that the craft market is exploding and ready for products. People in the market want unique, exciting items, he said.
"There really is a viable market," Richey said. "Start-up takes a significant amount of money and time and if you can't have fun or survive on fun, then stay out. It really can be done. Don't be afraid to try."
Information from: Pharos-Tribune, http://www.pharostribune.com
We need your holiday recipes
Oct 12, 7:06PM
Mid-October. The perfect time to be thinking about Christmas…
OK – yes, I know, that's uncalled for. It's way too early for Christmas. Let's talk about Halloween and Thanksgiving, you say.
And I'm right there with you – but I have a problem and need your help.
We're in the planning stages for our special Christmas in the Grove publication, and we want to try something new this year. We want to offer you something different.
We'll have the staples in there for sure – all the information about the festival, the Optimist Club's coloring contest, and a couple fun holiday stories – but we want to turn part of the publication into a holiday recipe book. And this is where you come in.
We are asking for recipes – your favorite holiday cookies, your grandmother's famous Christmas ham, that green bean casserole you make every year because your kids would go crazy without it.
We need recipe submissions no later than Monday, Nov. 4, to be included in this year's Christmas in the Grove publication, which will be out on newsstands Nov. 28.
Recipes may be emailed to herald-independent.com, or mailed to or dropped off at our office at 213 W. Cottage Grove Road, Suite 9, Cottage Grove.
Recipes will be published with your name and city of residence.
And if you can, write up a quick two-sentence story about the recipe – tell us what makes it so special. Was the recipe handed down through the generations? Was this a one-time experiment that turned into a tradition?
Share your stories and recipes with us. And if you have any photos of your favorite dish, send them along as well!
If you have any questions or concerns, please contact us here at THI by calling 839-1544 or emailing herald-independent.com.
Exotic recipe served for China anniversary bash
Oct 12, 7:05PM
Consul General and Madame Zhang Weigou hosted a diplomatic reception to mark the 64th founding anniversary of the People's Republic of China at the grand ballroom of Marco Polo Plaza Hotel, which was draped with swaths of silk in flaming red and golden yellow. A tarpaulin depicted the Great Wall of China and covered an entire wall.
Welcome remarks were delivered by Consul General Zhang who traced the evolution of China, whose history covers more than 2,000 years, in the past half century. "We have opened up," he remarked. Diplomatic relations between the Philippines and the People's Republic of China date back to 1975.
Program highlights included a dance from Southern China, regarded as a paradise on earth; a demo on Chinese calligraphy by a young acrobatic dancer; and a message from Cebu Governor Hilario Davide III read on his behalf by lawyer Mark Tolentino.
Cebu City Mayor Michael Rama was also unable to attend as he had gone to the wake of a young relative, an army lieutenant who was a casualty of the strife in Zamboanga. Representing him was Cebu City's articulate Vice Mayor Edgardo Labella, who is chairperson of the city's Cultural and Historical Affairs Commission.
Among those present were Ambassador Francisco Benedicto, honorary consul general of Korea Augusto Go with wife Elizabeth, honorary consul of Belgium Enrique Benedicto with wife Helena, Mr. and Mrs. Lim Liu, Marco Polo general manager Hans Hauri with wife Bo, and resident manager Julie Najar.
More members of the consular corps included Japan's Shoji Otake, Canada's Robert Lee with wife Anna, Germany's Franz Seidenschwarz with wife Elizabeth, the Slovak Republic's Antonio Chiu, and Angel Espiritu who, since retiring from the Cebu office of the DFA, is now consultant on foreign affairs at Cebu City Hall.
Marco Polo's food-beverage director Stephan Wieprich was supervising the efficient service of an epicurean Chinese dinner specially designed for the occasion. Chef Kei from the Marco Polo in Hong Kong had flown into town expressly for the event.
Appetizers were exotic, and high praise went to the Coriander Scallop and Seafood Broth. There followed sauteed prawns with scallions, baked spare ribs, garoupa fillets with golden garlic, Fujian fried rice and fried noodles.
German food fest
We've heard that Wieprich may soon go back to Germany with his wife and family. But before he goes, there will be a food fest at the Marco Polo featuring genuine German cuisine.
Cine Europa
The 16th year of Cine Europa in Cebu was presented through the usual involvement of the Arts Council, for three whole days, Oct. 4 to 6 at the On Stage theater of Ayala Center, a co-presenter of the event.
Cine Europa is an annual undertaking of the Delegation of the European Union and the embassies of EU member countries, as well as the embassies of Norway and Switzerland.
Large crowds of movie buffs filled up the theater for the screenings of 21 films. Many of those who attended saw more than two or three of the films. It would be interesting to find out if anyone saw all of the films, or at least the most number.
The success of the event this year, as in past years, was due to the chairmanship of Arts Council secretary Mariter Dumon Klepp, assisted by trustee Rose Hennessy. VP Maxwell Espina was at the opening-day reception as were treasurer Elvira Luym; trustees Lot Lot Neri and Marissa Fernan; and advisers Fe Sala Villarica and Maia Franco.
The new ambassador of Austria, Josef Mueller, came with his wife, Kai Wang, and their young son David, accompanied by Austria's honorary consul Julie Alegrado Vergara. They were here for the weekend at the Alegrado family's Maribago Bluewater resort in Mactan.
Romania's Ambassador Mihai Sion was with Romania's honorary consul Grand Benedicto and his wife Genevieve, and Grand's father, honorary consul of Belgium Enrique Benedicto.
Germany's honorary consul Franz Seidenschwarz was present, followed by his wife Elizabeth, who had led her German-language class students to see one of the German movies. There were two this year, plus two others with German dialogue, Austria's and Switzerland's.
Also present were Alice Plaza and Victoria Hermosisima, Bernie Aboitiz, Josie Dumon with grandson Christian Klepp, Kingsley Medalla with his mom Pacita, Kinue Castillo, and the glamorous Gladys Young bedecked in colorful jewelry she designs herself and of which she is her own best model. They are one-of-a-kind pieces.
The Arts Council staff—Mariz Rallos and Hannilyn Cenarlo—deserves due recognition for a job well done, supervising the screenings and the crowd flow, not to mention their abnegation during the three-day festival that included a full-time weekend.
Libera
Next event in Cebu is the third visit here of Libera, the internationally famous London-based children's choir. It will be on Oct. 31 at the Chapel of Saint Pedro Calungsod.
How to fix Nigeria: Sanusi, CBN Governor gives recipe in Centre for ...
Oct 12, 6:59PM
Category: Nigeria News Published on Saturday, 12 October 2013 21:45 Written by Codewit Editor Hits: 139
SanusiCental Bank of Nigeria (CBN) Governor, Mr. Sanusi Lamido Sanusi, has stated that the solution to Nigeria's development challenges is the fixing of the various broken value chains in the country's economic activities.
He made this assertion today while delivering a lecture at the Centre for Strategic and International Studies (CSIS), Rhode Island Avenue, Washington, D.C. USA. The event was organised by the CSIS to take advantage of the conclave of the financial community for the Annual Meetings of the Bretton Woods Institutions ? the World Bank and the International Monetary Fund (IMF).
He declared that the value chains in agriculture, petroleum and power are the most basic and critical, which will transform the economy.
The CBN Governor noted that the challenge for Nigeria does not necessarily lie in competing with the big multinationals for cutting edge technology, but in doing the basic things that will promote job creation, economic growth and stability.
The event was moderated by Mr. Dan Runde, Director of Project on Prosperity and Development, and William A. Schreyer at the CSIS.
Photo shows CBN GOvernor Sanusi at the lecture. On his left are Dan Runde, Hon. Chukwudi Jones Onyereri and Hon. Haruna Manu of the National Assembly House Committee on Banking and Currency.
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