Byron’s Dutch Oven Potatoes

This is one of the delicious recipes from Youth Conference.

Byron’s Dutch Oven Potatoes

1 lb Bacon, diced
1 (10½ oz) Cheddar cheese soup
2 med onions, sliced
1 C Sour Cream
5 Cloves garlic, minced
2 Tbsp Worcestershire Sauce
1½ C Mushrooms, sliced
1 Tbsp Soy sauce
10 med Potatoes, sliced
Salt and pepper to taste
1 (10½ oz) can cream of something soup (chicken, mushroom, celery)

In 12” Dutch oven, fry bacon until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Place all 24 briquettes under the Dutch oven for frying.

Add potatoes.

Combine remaining ingredients mix well and pour over potatoes. Cover and cook 60 minutes. (8 briquettes bottom, 16 top.) Conventional oven 350°.

Submitted by: Karen Tucker

Lemon-Herb Grilled Chicken

Lemon-Herb Grilled Chicken

1/2 cup canola oil or olive oil
3/4 cup lemon juice
1/4 cup honey
2 Tbsp dried Thyme
1 Tbsp dried Rosemary
1 tsp. salt
1/2 tsp pepper
4 cloves garlic
4 chicken breasts

Combine all ingredients, except chicken in blender and blend well. Pour over chicken and marinate for 4-8 hours. Cook on grill until breasts are done.

Submitted by: Nanette Hill

Miner Marinade

Miner Marinade

3/4 c. olive oil
1/2 c. soy sauce
2 T. Worcestershire sauce
1/2 t. salt
1 t. pepper
1/4 c. wine vinegar
1 t. parsley flakes
2 cloves garlic, mashed

Mix all ingredients together. Let your meat of choice marinade overnight in it!

Submitted by: Nanette Hill

Grilled Shrimp

Grilled Shrimp

This recipe is all about the marinade. The marinade has many ingredients but most importantly lemon juice, garlic, tomato paste, and hot pepper sauce. The shrimp is first marinated for a couple of hours, then put onto skewers and grilled. You will want to find at least large shrimp for this recipe, I went with jumbo. If using wood skewers, you will want to soak the skewers in water overnight so they don’t catch fire. This is a very simple and easy grilling recipe that will leave everyone wanting more. Enjoy.

Ingredients:
2lbs raw large shrimp (peeled and deveined, with tails attached)
1 cup olive oil
¼ cup fresh parsley (chopped)
The juice of 1 lemon
2 tablespoons hot pepper sauce
3 garlic cloves (minced)
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
Skewers

Cooking Instructions:

Step 1: In a medium bowl mix together olive oil, parsley, lemon juice, garlic, hot pepper sauce, tomato paste, oregano, salt and black pepper. Reserve a small amount of the marinade for basting while grilling. Pour the remaining marinade into a large sealable plastic bag and add shrimp tossing to coat. Place into the refrigerator and allow shrimp to marinade for 2 hours.

Step 2: After 2 hours, lightly grease and pre-heat your grill to medium low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard the marinade.

Step 3: Add shrimp to the grill and cook about 5 minutes per side or until opaque. While shrimp are cooking baste them frequently with the reserved marinade.
(Makes 6 Servings)

submitted by: Nanette Hill

Grilled Chicken Marinade

It is my favorite chicken marinade to date. Just a note on marinade... if you add all the dry ingredients with the oil, mix and then add the lemon juice last, the marinade will stick to the meat better. Give this one a try, it is fantastic!

Grilled Chicken Marinade

.

1/2 cup olive oil

1/4 cup lemon juice

1 tsp salt

1/4 tsp ground thyme

1/2 tsp ground pepper

2 cloves garlic (chopped)

1/2 cup chopped onion

1/2 tsp parsley

.

mix together all ingredients except lemon juice.

mix well.

Add lemon juice and after mixing pour over

chicken breasts and let sit several hours or overnight.

Submitted by: Nanette Hill

Cucumber Salad

Cucumber Salad

5 large cucumbers
2 Tomatoes
1/2 cup onion, minced
¾ cup vinegar
1/3 cup oil
1 Tbsp lemon juice
1 tsp salt or more
1 tsp pepper
1 Tbsp sugar
1 Tbsp chopped parsley

In a 9 x 13 baking dish put half the cucumbers followed by half the tomatoes and onion. Repeat. mix together the remaining ingredients and power over layers. Let soak 6-8 hours in refrigerator stirring half way through.

Submitted by: Nanette Hill

Southwestern Salad with Cilantro Lime Vinaigrette

Southwestern Salad with Cilantro Lime Vinaigrette


This salad is a great combination of textures and flavors and is a favorite in our house. It's light, crunchy and full of flavor and the cilantro lime vinaigrette gives it a nice zing. I love that it's easy to make but tastes so delicious. It goes well with any Mexican food as well as chicken, beef or seafood.

Salad:

Romaine lettuce
Handful of grape tomatoes
2 green onions, sliced
2 small baby bell peppers - red, yellow or orange, diced
1/2 cup black beans
1/2 cup sweet frozen corn, thawed
1 tbsp raw or toasted pumpkin seeds
1 avocado, diced
2 tbsp cotija cheese
1 handful of tortilla strips for salads
Cilantro Lime Vinaigrette (recipe below) to taste

In a large salad bowl add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, tortilla strips, pumpkin seeds and cotija cheese. Top the salad with the vinaigrette to taste and serve. Enjoy!

Cilantro Lime Vinaigrette:

1/2 cup of chopped cilantro
1/4 cup canola oil
1-2 tbsp fresh lime juice
1 tbsp apple cider vinegar OR red wine vinegar
Salt and pepper to taste
1 clove garlic, minced
1/2 tsp oregano

Use a blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.

Submitted by Nanette Hill