These recipes are tried and true, our favorites. There is not a single recipe on this blog that we haven't tasted for ourselves and love! Feel free to leave comments and suggestions. Tell us what you like, tell us what you don't like.

Friday, June 4, 2010

Gulliver's Creamed Corn

2 pkgs.  (20 oz.) frozen kernel corn
16 oz.  Half and Half
1 tsp.   salt
¼ tsp.  Accent seasoning
6 tsp.   sugar
Pinch  white pepper
2 Tbsp. melted butter
2 Tbsp. flour

Combine all ingredients except last two in a pot and bring to a boil.  Simmer 5 minutes.  Blend butter with flour, add to the corn, mix well and remove from heat.

Chicken Marinade

¼ c. cider vinegar
3 tbsp. whole grain mustard (or ground mustard)
3 cloves garlic, peeled and minced
1 lime, juiced
½ lemon, juiced
½ c. brown sugar
1 ½ tsp. salt
6 tbsp. olive oil
Ground black pepper
6 boneless, skinless chicken breast halves

In large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.  Then whisk in olive oil and pepper.  Place chicken in mixture. Cover and marinate chicken in the fridge for 8 hours or overnight. Remove chicken from marinate just before you turn on the grill or broiler to let come up a few degrees. Discard marinade.

Salsa

1 qt. tomatoes
1 small can green chilies
1 diced onion
(mashed in bowl)

1 bunch cilantro
1 tsp. cumin
2 tsp. salt
1 tsp. garlic powder
2 tsp. sugar
1 small can tomato sauce
2 diced jalapeƱo peppers