Magilla Gorilla

Well, I enjoy reading this forum, and thought I'd finally share some recepies that I've thrown together..

Spicy Fiesta Chicken (recepie serves 2)

required:

- two boneless, skinless chicken breasts
- shake 'n bake, original style
- shredded cheese (I personally prefer mozzarella, though most cheese will work) 2 cups
- Hot sauce (I use Franks Red Hot, good flavour) 2 tablespoons
- chopped vegetables and such, best are onions, mushrooms, peppers, and black beans.. amount may vary

method:

- preheat oven to 325°F

- coat thawed chicken in shake 'n bake mix in the usual shake 'n bake way. Place on foil-lined baking sheet, place in preheated oven and set timer to 15 minutes.

- flip chicken at 15 minutes, you may notice some of the shake 'n bake has stuck to the foil.. This is fine. Set timer for 10 minutes.

- shred cheese and chop vegetables now.

- at 25 minutes, add in this order to the chicken... Hot sauce, cheese, vegetables. Allow some vegetables to spill onto baking sheet. Place back into the oven and cook for 5 more minutes.

- remove chicken from oven, serve 1 breast to a person. Add excess vegetables to the plate as a side, and serve with refried beans.

- Enjoy!

(to make this recepie "special", simply change the way you add the cheese and veggies.. At 25 minutes, add hot sauce, half of the cheese, and most of the veggies. After the remaining 5 minutes, add chopped bud, remaining cheese and veggies. Broil with oven door open until cheese is melted. Once again, ENJOY!)



Dipping Sauce

required:

- Ranch salad dressing
- Prepared spicy dijon mustard (regular yellow will work, but will not be as tasty )
- China Lilly Soya Sauce (preferably this brand, as it is what I used when I put it together)


method:

- combine ingredients in a ratio of tablespoon:teaspoon:capfull respectively, stir well.

- Enjoy! (Goes well with just about everything, I myself like to add some to my hashed browns about a minute before they're done and cook it into them)



Pork Chops of some kind... (recepie serves 2)

*note* for anything that doesn't have a specific measurement listed, it is purely to taste

required:

(for chops)
- 2 boneless pork loin chops
- balsamic vinegar
- hot sauce (once again, I prefer Frank's)
- prepared spicy dijon mustard
- lemon juice
- lemon pepper
- chopped garlic
- halved fresh chili peppers (small variety)

(for chop toppings)
- chopped garlic
- minced red onions
- butter
- cooked, chopped bacon

(for side, mashed potatos... Pretty simple, I won't post how to make them)
- potatos
- garlic
- butter
- chicken broth


method:

- combine vinegar, mustard, garlic, chilis, lemon juice, hot sauce, and lemon pepper in a small casserole dish. Add thawed pork chops and marinade covered in fridge overnight (if overnight isn't possible, it can be cut to an hour, but they won't be as tasty!)

- turn on bbq

- remove chops from fridge, and let sit for 15 minutes while bbq heats.

- brush bbq grill lightly with cooking oil, BE CAREFUL! the oil may drip into the flames and cause a fire. Remove chops from marinade, but don't throw it out! Place the chops on the grill, cook, basting periodically with leftover marinade. (I'm assuming you know how to slow-cook pork chops on a bbq)

- When chops are nearly done, melt side butter in a saucepan and sautee onions, garlic, and bacon until onions begin to caramelize around the edges.

- Place chilis from marinade onto the pork chop and continue cooking until the chilis are slightly darkened. (If this will result in a burnt chop, the temp is either too high, or you need to put the chilis on at an earlier time)

- remove chops from bbq, and serve with toppings on a large plate with mashed potatos.


(If I've missed anything that would result in an incomplete meal, please point it out! I'd hate to ruin a person's dining experience in any way..)


Well, that's it from me for now... Whew.. Thanks for reading such a loooong post! Guess I'll come back later when college life leads me to new recepies!

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