Honey Garlic Brown Sugar Injection

Ingredients

2 cups of water
1 cube chicken bouillon
12 oz honey
1/3 cup olive oil
2 tbl garlic powder
2 tbl brown sugar
1 tsp ground cloves
1/2 tsp ground thyme
1 tbl salt (to taste)

Notes: We used this on a turkey and it was great!

Blackened Salmon

Submitted by Marcia Van Camp
Inspired by "Saving Dinner" by Leanne Ely

Ingredients:
1 tbl paprika
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1 dash cumin

Notes: The original recipe has directions for cooking the salmon on high heat but we just usually generously sprinkle the seasoning on the fish and cook on the stove top. This seasoning mix is one we keep on hand at all times because it's our favorite for salmon. We usually just cook 2 fillets at a time, so we have some left over for the next time.

Horseradish Cream Sauce

Submitted by Marcia Van Camp
Inspired by http://www.foodnetwork.com/recipes/alton-brown/horseradish-cream-sauce-recipe

We used this sauce for some BBQ chicken and it was so good!  We also used it as a dipping sauce for our bacon wrapped asparagus.  We tried it on several different food and really couldn't get enough of it!

Ingredients:
1 cup sour cream
1/4 cup horseradish (we used Atlantic prepared)
1 tablespoon Dijon mustard (we used Gulden's)
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

Directions: 
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Notes:
We loved the original recipe but added some garlic.  We also want to try adding some other spices to this in the future because I think they would mix very well.

Maple Salad Dressing

Submitted by Lanni Brisson
Official Name: Apple, Dried Cherry, and Walnut Salad with Maple Dressing

From: Mountain Town Station Brewing Company and Steakhouse, Mount Pleasant, MI

Yield: Makes 6 servings

Maple Dressing ingredients:
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tbls Champagne vinegar or other white wine vinegar
2 tsp sugar
1/2 cup vegetable oil

Maple Dressing instructions: 
Whisk all ingredients but oil to blend.  Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper.  (Can be prepared 3 days in advance, cover and refrigerate and re-whisk before using)

Salad ingredients:
(1) 5oz bag of mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, and cut into matchstick-size strips
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted

Salad instructions:
Toss greens, apples, and 1/4 cup of walnuts in large bowl. Toss with enough dressing to coat.  Divide salad equally among plates and sprinkle with the remaining walnuts.

Notes: You may decide to leave the walnuts on the side in case of nut allergies

Casey's Sweet Kick Sauce

7/17/2013
Submitted by Casey Van Camp

Ingredients:
1 cup of ketup (Heinz 57 is our favorite)
2 tsp. Chipotle Chili Pepper (McCormick)
1/2 tsp. Roasted Garlic & Bell Pepper (Perfect Pinch from McCormick)
1/2 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. onion powder
1/4 basil leaves
1/4 tsp. black pepper
2 tbsp. lime juice
2 tbsp. lemon juice
1 tbsp. white sugar
2 tbsp. brown sugar (we used light brown)
1/4 cup of water


Directions:
Add all ingredients together and stir, simple as that!

Notes:
1. This recipe can be used as either a marinade or a sauce.  If you want it to be a little thicker so use as a sauce, add less water.  We used this as a marinade on chicken which we grilled and it was very tasty.  We also shredded the chicken and added more sauce for sandwiches.  It is great on steak too!

2. Here are pictures of the 2 special seasonings that we used

Light and Fresh Hummus

I found this recipe on Epicurious. It is for some sandwiches to make (which sound divine, great combination) but I just wanted to make some hummus as a dip for my bookgroup on Monday night. I did a few things differently, as noted below:

2 garlic cloves (minced & mashed into a paste with 1/2 tsp salt)*
1/3 c well-stirred tahini
16-19 oz can chickpeas, rinsed & drained**
2 tbsp fresh lemon juice***
2 tbsp olive oil
1 tsp ground cumin
3 tbsp water****
3 tbsp fresh parsley*****

* I just did a generous dashing of garlic salt, california style. Another thing I read in the reviews was to roast or broil your garlic.
** I used a 15.5 oz can
*** I used 3 tbsp AND just used the kind you buy, I did not buy lemons and squeeze out juice.
**** Used the reserved juice from the can of chickpeas
*****Used dried but did use the same amount. You normally use quite a bit less dried than fresh. There was a lot of green in this hummus but I loved it.

DIRECTIONS: in a food processor, blend together garlic, chick-peas, tahini, lemon juice, olive oil and cumin, scraping down the sides until smooth (You'll need to do this a lot. Don't want any large bits of chickpea). Add reserved liquid & parsley, pulse until combined. (You may need to add more of the reserved liquid.) Scrape out of food-processor, add salt & pepper to taste.

Can be made ahead and chilled (so they say).

Makes about 2 cups.

It tastes different than any hummus I've had in terms of flavor, and I think now that I have the basics down I'll try to make some other kids. WAY cheaper than buying, very easy and mondo delish!

Pineapple Marinade

Submitted by Casey Van Camp via Derrick Riches on www.about.com

This sweet, fruity marinade works great on any cut of pork or chicken or steak.

Ingredients:

• 1 cup crushed pineapple
• 1/3 cup soy sauce
• 1/3 cup honey (Casey says to double the honey)
  
• 1/4 cup cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger powder
• 1/4 teaspoon powdered cloves

Preparation:

• Mix all ingredients together and use immediately (only good for up to 7 days).
• Soak the meat in the marinade for at least 20 min. prior to cooking
  

Notes: This is so yummy! For best results, use a grill. Avoid hamburgers because the marinade will make the meat fall apart from too much awesomeness. True story.