Teriyaki/BBQ Grill Marinade

Hey Ladies!

I just wanted to share with you one of our favorite grill marinades before grilling season is over.  (You'll probably find me grilling in the winter though.  We like grilled food!)  Making it is easier than saying it!

You are going to mix equal parts of:
Your favorite BBQ sauce
Teriyaki marinade

Whisk together and add in chicken, shrimp, steak - whatever you are grilling!  It is delish!  Marinate for ate least 2 hours or more for a more intense flavor.  Use the same sauce to baste on meat during grill time.

Mix up a new batch to use for dipping during dinner.  Don't want to cross contaminate!

Breadsticks

Thought I would share one of my favorites with my ladies in the Springs. I miss all of you so much! 



Michelle Withers

Bread dough:
1 Tbsp. yeast
1.5 tsp. salt
3-4 c. flour
2 Tbsp sugar
1.5 c. warm water
1.5 tsp oil

Mix the sugar, warm water and yeast. Add salt and 2 cups flour. Blend and add the rest of the flour until it reaches the right consistency: not too dry, but not too sticky (I usually use all 4 cups). Roll onto a cookie sheet.

Topping:
1/4 c. butter
1/4 c. parmesean cheese
1/4 c. mayo
1/4 tsp. parsley
1/4 tsp. garlic salt

Mix topping together and put on the dough. Let them rise until double. Bake at 350 until golden brown on the top. Then try not to eat the whole pan before dinner!

Chili!

Josh has always told me that the number one way you can tell fall is here is when you can taste it - and by that he meant chili.  :)  This is a go-to meal for us.  It's so quick and easy and tastes really yummy!  Here's what you are going to need to make this feel good meal!

1 med. onion, diced
1 T olive oil
1 lb ground beef - you can use less if you want
1 T minced garlic, or 3/4 T garlic powder
1 can chili beans
1 can pinto beans
1 can petite diced tomatoes - you can use the flavored ones, those are good too (ie. italian, garlic...)
1 pkg chili seasoning

2-3 T Worcestershire sauce

3 T of your favorite BBQ sauce  (the BBQ sauce and Worcestershire sauce add a fab smokey flavor.)

1/2 can of water - about 1 cup

Dice your onion and cook with olive oil until transparent.  I brown my beef at the same time, but if you want to do it separate that is fine too.  Just make sure all your meat is cooked and in small pieces.  While your onions and meat are browning, open all your cans.  (time saver!)  When onions and meat are cooked, add all the rest of your ingredients into the pot and stir.  If it is a little thick, add in some water a little at a time.  Simmer until ready to eat.  Great with fritos and cheese or hot dogs.  Yum!  Literally takes about 20 min.

Posted by Em

Butternut Squash Soup

Ben was very skeptical when I told him I wanted to make Butternut Squash Soup last night. But with one taste of this divine soup, he and I were both hooked. And I promise if you make it, you will be too!

Ingredients

2 T Canola Oil
5 C Butternut Squash- peeled and cubed (about 1.5 lbs)
2 C Potatoes -peeled and cubed (about 2-3 potatoes)
1 tsp Salt
1/2 tsp Black Pepper
2 C Leeks -washed and sliced
6 C Chicken Broth
1/2 C Coconut Milk -Trust me on this one
2 Whole Green Onions for garnish.. so optional

Toasted Spiced Butternut Squash Seeds

2/3 C Butternut Squash Seeds- washed an dried
1/2 tsp Salt
1/4 tsp Pumpkin Pie Spice- I just used a couple of dashes of cinnamon, all spice, nutmeg and cloves and it tasted great.
1/4 tsp Chili Powder

Instructions

Heat oil over medium high heat. Add squash, potato, salt, and pepper to pot. Sauté for 3 minutes. Add leek and sauté for 1 minute. Stir in broth (enough to cover the potatoes and squash) and bring to a boil. Reduce heat and simmer about 20 minutes or until potatoes are tender, stirring occasionally.

Blend in batches in a blender until smooth, or use a hand immersion blender to puree. If you use the blender, get a clean rag and hold the lid when you start blending, since the mixture is hot it could pop the top off and get hot soup everywhere. Stir in coconut milk. Pour soup into bowls, garnish with chopped green onions and toasted spice butternut squash seeds (see below for directions).

Toasted Spice Butternut Squash Seeds:

Heat oil over medium high heat. Add pumpkin seeds and cook, stirring often, until golden brown. Transfer seeds to a small bowl and toss with salt and spices. Personally, I liked these better just to munch on, Ben liked them in the soup, but I thought that they distracted too much from the flavor of the soup.

Now sit back and enjoy the flavors of fall!

Sheryl