Grilled Chicken with White Sauce

Grilled Chicken with
White Barbecue Sauce

What You Need

 5 lb chicken (wings, drumsticks, thighs and quartered breasts)

1 1/2 cups fat-free or light mayonnaise

 1 Tbsp grated lemon zest

 1/4 cup  lemon juice
1/4 cup water

 2 Tbsp chopped fresh oregano leaves

 2 Tbsp white-wine Worcestershire sauce

 1 Tbsp each coarse black pepper and yellow mustard

 3 large cloves garlic, crushed through a press

 2 tsp sugar and

 3 tsp horseradish

Medium mixing bowl

Whisk

 Large 2 gallon size ziplock style bag

Rimmed baking sheet

Aluminum foil

Before You Start:  This recipe requires marinating over night. After marinating preheat oven to 375° and prepare grill.
Lets Make It!  In a medium bowl whisk together ingredients. Remove ¼ cup of sauce and set aside. Place chicken in a ziptop bag; add remaining sauce, seal bag and toss to coat. Place bag filled with chicken and marinade into a container (to avoid leaking) and marinate chicken in refrigerator overnight and refrigerate remaining sauce.  After marinating line a rimmed baking sheet with foil. Arrange chicken on baking sheet; bake 35 minutes, turning once. Heat outdoor grill to medium-high heat. Grill chicken, turning and basting frequently with  the reserved sauce, until cooked through, about 15 minutes. Serves 4-6
Find More recipes at Go Ask Katie

Perfect Pasta

Pasta dishes are a favorite in our home (maybe that contributes a bit to my menopause middle, giggle). So I thought I would share some of my “perfect pasta” methods.


YES-Use plenty of water, the ideal amount is 4 to 6 qt. per lb. of pasta. This allows the pasta enough room to cook without sticking together.

NO- There is no need to add oil. If you have enough water, you won't need to add oil to prevent sticking.

YES - Add salt for flavor but not too much; remember that your sauce will also add flavor.

YES- Stir pasta when you first add it to the water to prevent it from sticking together and to the bottom of the pot.

NO-Don’t throw noodles against the wall to test for doneness (not even if you’re angry) remember you’ll just have to clean your wall later. Instead, use the cooking time on the package directions as a guide. Then try a piece to see if it's the right texture. I like my pasta "al dente" (a little chewy), but you might like it softer.

NO- Don't rinse cooked pasta; you'll rinse away the starch, which actually helps the sauce stick. Only rinse pasta if it will be used in a cold salad.

Now that you’ve got perfect pasta down, try this recipe.

Lobster Linguini

What You Need

4 lobster tails (2 pounds total), thawed if frozen

6 Tbsp olive oil

1/3 cup garlic, about 6 cloves ( chopped)

2 cups onion (diced)

3 cans (14-1/2 oz. each) diced Italian tomatoes

1-1/2 tsp dried oregano

1-1/2 tsp salt

1/4 tsp ground mace

1/2 tsp black pepper

1 bay leaf

1 can (15 oz.) tomato puree

2 Lbs. Linguine

1/4 cup heavy cream

1/2 cup fresh parsley (coarsely chopped)

Dutch oven

Large pasta pot

Bowl with cover

Large serving bowl

Food Processor

Colander

Before You Start: Remove meat from lobster shells and cut into 1/2-inch pieces.

Let’s make it! Heat 3 Tbsp oil in a Dutch oven, add 3 Tbsp garlic and sauté 2 minutes. Add lobster meat; sauté 5 minutes. Remove lobster and place in a bowl and cover. Add remaining oil, remaining garlic and onion to Dutch oven; sauté 10 minutes. Add tomatoes, oregano, salt, mace, pepper, bay leaf and tomato puree; cook over medium-low heat 15 minutes. Remove bay leaf and discard. Meanwhile, cook linguine in a large pot of lightly salted boiling water until al dente. Using a colander drain and place in large bowl Drain and keep warm. Remove 2 cups tomato mixture and place in food processor. Puree return pureed mixture to pot. Add lobster meat with any accumulated juices; cook 2 minutes or until lobster meat is cooked through. Remove from heat. Stir in cream. Pour sauce over the top of the linguini and top with parsley. Toss well to mix.

Serves 6-10

Chocolate Chip Pound Cake Recipe

Chocolate Chip Pound Cake

What You Need

3-1/2 cups all-purpose flour( plus more for dusting pans )
1/2 tsp salt
4 eggs
4 egg yolks
1 Tbsp vanilla extract
1-1/2 cups (3 sticks) unsalted butter(softened )
2 cups sugar
1 bag (12 oz.) semisweet chocolate chips
2- 9”x5”x3” loaf pans
Nonstick cooking spray
Small mixing bowl
Large mixing bowl
Electric mixer
Wire cooling rack

Before You Start Preheat oven to 325˚, spray inside bottom and sides of loaf pans with cooking spray and lightly dust with flour (shake any excess flour off lightly)

Let’s Make It! In a small mixing bowl combine eggs, egg yolks and vanilla stir together well and set aside. In a large mixing bowl add butter and sugar together and mix on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-high and beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips. Divide batter between prepared loaf pans and smooth tops. Bake  for 1 hour( or until toothpick inserted in center comes out clean.) Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.

Serves 24 slices

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