This recipe is from the my husband, he got this from his buddies when he was in Kuwait. The guys were from Guam. We had it the other night on steak and chicken. I wasn't to excited about trying it, but it was so tender and delicious that it is now my new favorite marinade. The taste is very subtle and no steak sauce needed. The chicken was incredible.
1 cup soy sauce
1 cup distilled white vinegar
1 garlic clove, smashed
1/4 cup brown sugar
mix all ingredients in a zip-lock bag and add meat.
marinate meat for at least 12 hours, but best if marinated for at least 24 hours. If marinating a roast or tri-tip or pork roast - marinate at least 24 hours.
Best if meat is grilled, but you can bake or broil you whatever meat you choose. Make sure to throw away any left over marinade and don't use it again for any over meat.
Sunday, November 23, 2008
Stuffed Jalapenos
6 to 12 jalapenos, halved, seeded, and deveined***
1 pkg cream cheese (lowfat)
1 pkg center cut bacon (less fatty) each piece cut in half
Preheat oven to 375 degrees. Place non-stick foil on a cookie sheet.
Fill each jalapeno half with cream cheese and wrap with a half piece of bacon. Hold shut with a toothpick.
Bake for 20 to 30 minutes checking often after 20 minutes so they do not burn. Serve.
NOT LOWFAT!
***the easiest way to clean the jalapenos is to wear latex gloves and after you cut them in half use a teaspoon to scrap out the seeds and veins (veins and seeds have all the heat)
1 pkg cream cheese (lowfat)
1 pkg center cut bacon (less fatty) each piece cut in half
Preheat oven to 375 degrees. Place non-stick foil on a cookie sheet.
Fill each jalapeno half with cream cheese and wrap with a half piece of bacon. Hold shut with a toothpick.
Bake for 20 to 30 minutes checking often after 20 minutes so they do not burn. Serve.
NOT LOWFAT!
***the easiest way to clean the jalapenos is to wear latex gloves and after you cut them in half use a teaspoon to scrap out the seeds and veins (veins and seeds have all the heat)
Linguini and Clam Sauce
1 lb linguini
3 cans chopped clams,drained & reserve clam juice
1 onion, diced
1 TB olive oil
1 cup white wine
clam juice
Grated Parmesan Cheese
Cook pasta according to directions.
In large non-stick frying pan add oil and saute' onion until translucent. Add wine and clam juice and simmer for 5 minutes or until pasta is done. Drain pasta. Turn heat off of frying pan and stir in clams. You can either pour clam sauce over pasta our serve up individual servings. Sprinkle with parmesan cheese and serve.
We serve this with french bread and steamed broccoli. Low fat and very tasty.
3 cans chopped clams,drained & reserve clam juice
1 onion, diced
1 TB olive oil
1 cup white wine
clam juice
Grated Parmesan Cheese
Cook pasta according to directions.
In large non-stick frying pan add oil and saute' onion until translucent. Add wine and clam juice and simmer for 5 minutes or until pasta is done. Drain pasta. Turn heat off of frying pan and stir in clams. You can either pour clam sauce over pasta our serve up individual servings. Sprinkle with parmesan cheese and serve.
We serve this with french bread and steamed broccoli. Low fat and very tasty.
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