Grilled Turkey or chicken Marinade

I love this marinade.  It reminds me of some of the best summers of my youth.  When I was 12 years old, I went to stay with my Cousin Claudia in Manti Utah for the summer.  Not only did I learn to cook and can at her side, I was part of "The Mormon Miracle Pageant." http://mormonmiracle.org/bio4.html I had so much fun living with Claudia and her family and making wonderful friends that I returned for the next 4 summers.

During the Pageant, the church members would grill turkey from Moroni Utah http://www.norbest.com/ and serve
it with a baked potato, green beans, a green salad, a roll and dessert.  This dinner was available for any of the travelers to the pageant to purchase before the show.  I remember helping to serve and clean tables before it was time to get ready for my (our) part in the pageant.  I loved meeting and talking to people from all over the country that came to see the pageant! 

I used boneless, skinless chicken thighs today and they taste wonderful too if Turkey is not available!

2-3 pounds skinless, boneless Turkey or Chicken
(I like the dark meat, it seams to be more juicy)

1 c. oil

1 c. soy sauce

1 teaspoon garlic powder

1 teaspoon horseradish

2 c. lemon lime soda or 1 can of lemon lime soda

Place a gallon size zip lock bag in a bowl
for better stability in the refrigerator.

Clean the fat off the meat before adding to the zip lock bag.

Place meat to be marinated in a gallon zip lock bag.

 

 Add the rest of the ingredients.
Oil

 

Soy Sauce

Garlic Powder

Horseradish

Lemon Lime Soda

Close the zip lock, releasing the air while closing it

Message the bag to mix all ingredients thoroughly  

 

 Place meat with marinade in refrigerator

over night or for at least 2 hours. 
(if you mix this in the morning it will be perfect for your grill that night)

 

 Grill on medium low(about 300 degrees) till juices run clear and
meat is no longer pink. About 8-10 minutes on each side.

 

 

Turn over and grill the other side.

 

All done and ready to serve!

 

Lots of love to all my family and friends in and from Manti Utah!

 

© Nancy Rappleye 2013

Barbeque Beef Sandwiches

This slow cooked shredded beef will put smiles on a lot of faces.   Tender beef with cabbage and barbeque ingredients to make a robust western flavor.  We added sliced onions,sweet bread and butter pickles(you can use your favorite pickles) cabbage and more barbeque sauce to blend all the delicious flavors of barbeque! 

2 pounds stew meat

2 cups water, adding more as needed

4 cups shredded cabbage

½ cup barbeque sauce, your favorite brand

1/2 cup catsup

1/3 cup Worcestershire sauce

1 Tablespoon horseradish

1 Tablespoon mustard

3/4 cup reserved liquid 

 
8 Hamburger buns

I washed my meat with salt and Apple cider vinegar and rinsed it with cool water before starting

Place meat and water in a pot and simmer for 1 ½ hours or until meat is tender. ( Simmer means to have small bubbles coming up from the bottom

over medium low heat.)  You don't want the water to evaporate so
 keep checking and adding more water as needed.

 

I brought it to a boil, turned the heat down to medium low and put a lid on it. 

 

 It is important to check it about every 20 minutes or so

to see if you need to add more water. 

Keep the meat in water the whole time.

 

When meat is fork tender drain off liquid, reserving ¾ c. 

  Shred beef in pot. 

Add  all other ingredients and stir to combine.  The Cabbage here in the DR is almost white but has a great flavor.  A darker green cabbage would add more color but just use what is available to you.

Cabbage

Barbeque sauce

Catsup

Worcestershire sauce

Horseradish

Mustard

Reserved Beef liquid

Stir all together and simmer 1 hour stirring occasionally. You want the liquid to absorb into the meat so your sandwich will not be too juicy and make your bun soggy....nothing worse than a soggy bun!

 
Serve on hamburger buns with more cabbage,
sliced onion, more BBQ sauce and pickles!

I wish my son Hyrum was here to take all these food photos!  

 

© Nancy Rappleye 2013

 

 

 

                      

 

Banana Slush

This fresh Tropical fruity slush is so refreshing and reminds me of my childhood friend Julie P. when we spent some time visiting her grandparents in Idaho one summer where I tasted this yummy slushy punch for the first time.   I know your friends and family will enjoy this on a hot summer day to feel cool and refreshed!

 

 



4 cups sugar

6 cups water

3 (6 oz.) cans orange juice concentrate

 

2 (6 oz.) cans lemonade concentrate

5 crushed bananas

1 quart (4 cups) pineapple juice

 

cold Sprite, for serving

 

 Bring sugar and water to a boil to make a simple syrup. 
Stir occasionally just to make sure the sugar dissolves.

 

 

 

 As soon as it comes to a boil,

remove from heat and cool completely.

 

 Add juice concentrates 
(these are the brands that were available to me in the DR. 
Use what brands are available in your area) 

 

 Orange

 

lemon

 

 Pineapple

 

peel and mash banana's

 

Add mashed bananas to cooled sugar mixture and stir
to evenly distribute the bananas. The bananas will float on the top.

 

 Pour into an air tight container ( I had a bit more than my container would hold so I poured the rest into ice trays)

Place a lid on the container and

Freeze overnight.

 
Remove from freezer 20 minutes before serving

 

 

 Take a knife or spoon and make chunks.  You can add the whole container to a punch bowl and pour as much sprite as you need to fill the bowl then stir to make a slushy beverage for a crowd OR for individual servings, add to single glasses

 add Sprite, stir, and serve. 

 

 

 

 Add a fun umbrella pick, sit back, sip and pretend you're on a tropical Island!

 

© Nancy Rappleye 2013