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April 1, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  



March Recipes
Our Message Board (30,00+ recipes)  
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Everyday Recipes from Our Recipe Family.
Recipes wi
ll be sent out each weekday (Mon-Fri)


Grilling Recipes and Foil Packet Grilling


Grilled Corn Salad Recipe

6 ears fresh corn, husked
2 tbsp. corn oil
1 red bell pepper, diced
2/3 c. diced red onion
1/4 c. red wine vinegar
1 tbsp. minced fresh thyme or 1 tsp.,
dried
2 tsp. minced fresh chives
2 shallots, minced
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/2 c. olive oil

Cook corn in boiling water until barely tender, about 3 minutes, drain and rub with oil; put on grill over hot fire until lightly browned all over; cut kernels off corn and mix with red pepper and onion. In separate bowl, combine other ingredients, except olive oil. Gradually whisk in olive oil and pour over salad and toss.
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Grilled Corn On The Cob Recipe


Corn on cob with husks on
Butter (stick works best)
Aluminum foil

Pull back small amount of husk. Put small amount of butter on corn. Put husks back over again. Wrap in foil. Put on hot grill turning once in a while. Leave on grill 15-30 minutes. Corn won't burn too fast. Be careful very hot when husking corn.
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Grilled Cabbage Recipe

1 head cabbage
1 stick butter, softened
1 med. onion
5 slices bacon
Crushed red pepper (very light)

Dice all of the above, put in tinfoil pan. Cover with tinfoil. Cook on grill until done (approximately 40 to 60 minutes).
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Grilled Vegetable Packets Recipe

2 c. corn cut from cob
1 sweet red pepper, cut into strips
1 sm. green pepper, cut into strips
1 sm. onion, sliced
8 cherry tomatoes, cut in halves
1 tbsp. chopped parsley
1/4 tsp. dried basil
1/2 tsp. lemon pepper
1/2 tsp. salt
2 tsp. butter or margarine

Mix first 9 ingredients in large bowl. Put vegetables on 2 (12x12-inch) pieces of foil. Dot with butter. Bring ends of foil together and twist to seal. Grill packets over hot coals for 15-20 minutes until vegetables are tender. Serve hot.
4 servings.
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Grilled Pork Chops Recipe

3/4 c. soy sauce
1/4 c. lemon juice
1 tbsp. chili sauce
1 tbsp. brown sugar
1 garlic clove, minced
6 rib or loin pork chops (about 1-1/2-inch thick)

Combine the first five ingredients. Place chops in a glass baking dish and pour marinade over. Cover and refrigerate 3-6 hours or overnight. To cook, remove chops from marinade and grill or broil 4 inches from the heat to desired doneness. Brush occasionally with the marinade. Yield: 6 servings. These pork chops make a quick company dish. Our family enjoys them on the grill, as the simmer weather in our part of the country is hot and muggy. In the wintertime, they're wonderful prepared in the broiler.
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Grilled Shish Kabobs Recipe

2-1/2 lb. beef, cut in 2-inch squares
12 cherry tomatoes
12 mushrooms
12 sm. onions
2 green peppers, cut in 1-inch squares
12 bacon squares
2 zucchini, cut in slices

Marinade
1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice

Marinade: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed. SHISH KABOBS: Marinate beef squares in marinade for several hours or all day. To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.
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Foil Packet Chicken Dinner Recipe
Serves 1

1 chicken breast
1 potato, peeled and sliced
2 carrots, pared and sliced
1 small onion, thinly sliced
salt and pepper to taste
Large pat of butter

Place chicken, potato and carrots on square of foil with the dull side out. Arrange onion slices over all. Season with salt and pepper. Top with pat of butter. Wrap tighly in foil. Broil over hot coals for 30 to 40 minutes or until chicken is done and potatoes are tender.

Note.
I like to separate the onion slices into rings rather than use the whole slice in one piece. This is a great meal for one person and can easily be adapted to two by just making two packets. I love a teaspoon of Worcestershire sauce added to the packet.

Another variation is to add a tablespoon of barbecue sauce.
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Steak Foil Packets Recipe

1 pound boneless sirloin beef steak, cut 1/2 inch thick
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1/2 cup teriyaki sauce

Heat grill to medium-high heat. Trim fat from sirloin beef steak. Cut steak into thin strips. Place 1/4 of steak strips in center in heavy-duty aluminum foil. Sprinkle with garlic powder and black pepper. Top with bell pepper strips. Bring up foil sides and double fold ends to seal packet. Repeat for four packets and remember to leave room in packet for heat circulation.

Grill 8-10 minutes on a covered grill.
Great served over rice.
Makes 4 servings
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Zucchini and Tomato Foil Packets Recipe

4 sheets (12x12-inches each) heavy duty aluminum foil
2 medium yellow squash, cut in 1/2-inch slices
4 large Roma tomatoes, cut in wedges
1 medium onion, chopped
4 tablespoons butter, melted
1/4 cup chopped fresh basil
Salt and pepper to taste
1/4 cup shredded Parmesan cheese
Cook

Preheat oven to 450°F.
Place 1/4 of vegetables in center of a sheet of foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper.
Bring up sides of foil over vegetables; fold down two times.
Double fold both ends of foil to seal packet, leaving room for heat circulation inside.
Repeat to make four packets. Place packets on baking sheet with 1-inch sides.

Bake 15 to 18 minutes on the cookie sheet.
Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.
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Chicken Packets Recipe
6 Servings

1 Tbsp olive oil
6 skinless chicken breasts fillets
2 cups mozzarella cheese
3-1/2 cup zucchini, sliced
6 tomatoes, sliced
1 small bunch fresh basil
pepper
rice to serve

Cut 6 pieces of foil, each measuring about 10-inches square. Brush the foil squares lightly with oil and set aside until needed.

With a sharp knife, slice each chicken breast at intervals across the top. (only slice slightly) Slice the mozzarella cheese and place between the cuts in the chicken.

Divide the zucchini and tomatoes between the pieces of foil and sprinkle with pepper to taste. Tear or roughly chop the basil or oregano and scatter over the vegetables in each packet.

Place the chicken on top of each pile of vegetables then wrap in the foil to enclose the chicken and vegetables, tucking in the ends. Place on a baking sheet and bake in a preheated oven, 400F for about 30 minutes. To serve, unwrap each foil packet and serve with rice.
Lisa TX
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Raspberry White Chocolate Scone MixEnglish scones with white chocolate and raspberry in every bite./strong>

These gourmet scones--light, buttery, and flakey--are very good. They are loaded with raspberry bits and imported white chocolate. Just follow the easy instructions and you will have restaurant quality scones.

A great selection of quick breads. All of our muffins are ready to go, all you do is add water. And we have an assortment of breakfast foods like pancakes, scones, aebleskiver, pannekoeken and crepes.
More Quick Bread Mixes

Bread Machine Mixes


 


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Molten Chocolate Lava CakesNow it's easy to make Molten Chocolate Lava Cakes like those found in the restaurants. Molten chocolate lava cakes are wonderful little cakes filled with warm, oozing chocolate sauce and topped with powdered sugar or whipped cream. Try them!

Chocolate lava cakes are a popular, elegant cousin to a brownie. Though they look like they could be complicated, they are not. With this mix, they are easy. If you can make cupcakes, you can make these lava cakes. It doesn't take special equipment; you can make them in your jumbo muffin pans.
 
Molten Chocolate Lava Cake Mix (makes 6 desserts)

All Baking Mixes



Asparagus Grill Packet Recipe
Grilled Cashew Asparagus Packet

1 pound fresh asparagus spears
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped cashews

Heat gas or charcoal grill. Cut 18x18-inch sheet of heavy-duty foil. Break off tough ends of asparagus as far down as stalks snap easily. Place asparagus on center of foil. Top with butter, salt and pepper.

Bring up 2 sides of foil over asparagus so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packet on grill over low heat. Cover grill; cook 10 to 15 minutes, rotating packet 1/2 turn after 4 minutes, until asparagus is tender.

To serve, cut large X across top of packet; carefully fold back foil to allow steam to escape. Sprinkle with cashews.
Source: BettyCrocker.com
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Grilled Corn RecipeCilantro Grilled Corn Recipe
Makes 2 Servings

1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh cilantro
1/4 teaspoon salt
Butter-flavored cooking spray
2 ears corn, husked

Heat gas or charcoal grill. In small bowl, mix garlic, cilantro and salt.

Cut two 12-inch square pieces of heavy-duty foil. Spray each ear of corn generously with cooking spray. Spread garlic mixture over each ear of corn. Wrap each ear of corn in foil piece, sealing edges. Allow space for circulation and expansion.

Cover and grill corn over medium heat 10 to 12 minutes, turning occasionally, until tender.
Source:BettyCrocker.com
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Spareribs Marinade Recipe

1 medium onion, chopped
2 stalks celery
5 cloves garlic
1 cup vegetable oil
1/2 cup balsamic vinegar
3/4 cup rice vinegar
1 tablespoon coarse ground black pepper
1 tablespoon fresh sage

Mix the onion, celery, and garlic together. Combine the oil, vinegars, pepper and sage and add to vegetables. Soak spareribs over night in marinade for best results. Baste ribs with marinade while cooking. Shake a little salt on ribs when they are done.
Lisa, TX
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416


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