The Best meal to take to a friend!
1 pound cottage cheese
2 large eggs, lightly beaten
1 ½ cups grated Parmesan cheese, divided
1 tablespoon kosher salt
1 pound ziti or rigatoni
1 (32 oz.) jar marinara sauce - I like Rao’s
½ cup chopped fresh basil leaves, plus more for garnish
cracked black pepper
¾ teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese , cut into ¼-inch pieces
Cooked Italian sausage, optional – see directions below
Instructions
Preheat oven to 375°F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large pot over high heat. Stir in 1 tablespoon salt and add pasta; cook, stirring occasionally until pasta begins to soften but is not yet cooked through about 7 minutes. Drain pasta and leave in a colander (do not wash the pot).
Add heavy cream to the pot and whisk in cornstarch over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup marinara sauce, basil, and ¾ cup mozzarella, then stir to combine. (*if using Italian sausage, add here) Add pasta and stir to coat thoroughly with sauce. Season to taste with salt and pepper.
Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining marinara sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining ½ cup Parmesan over top. Cover baking dish tightly with foil and bake for 25 minutes.
Remove foil and increase heat to broil. Broil for 5 minutes until golden and bubbly. Cool for 10-15 minutes. Garnish with fresh basil and serve.
*You can easily add 1 lb. of sweet Italian sausage to this recipe. Brown the sausage in a large skillet with 1 tablespoon of olive oil until golden brown and crispy. Then transfer to a paper towel-lined plate to cool. Stir the cooked sausage into the sauce mixture just before combining with the pasta.
Monday, April 27, 2020
Tuesday, March 3, 2020
Homemade Ranch Dressing- Best Bites
1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon white vinegar
1 teaspoon dried parsley
1/8 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon dried chives
1/8 teaspoon black pepper
1/4 teaspoon seasoned salt
1/8 teaspoon dry mustard
Instructions
Combine mayo and buttermilk in a bowl and whisk until smooth. Add all seasonings and whisk to combine. Add additional buttermilk if desired for consistency. (see note below) For best results, let chill for an hour or more for flavors to intensify. Store in a lidded container in the fridge.
Note: Different mayonnaise brands produce different consistencies in this recipe. I have purposely kept the amount of buttermilk called for quite low to allow you to add more depending on the consistency. For me, about 2/3 cup buttermilk seems to be perfect, but that same amount is sometimes incredibly thick or incredibly thin for others. So just keep that in mind. Mix everything together and then add more buttermilk until it’s perfect for you.
Note: all spices and herbs listed below are dried. If substituting fresh, use the ratio 1 part dry = 3 parts fresh.
1/2 cup buttermilk
1/2 teaspoon white vinegar
1 teaspoon dried parsley
1/8 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoon dried chives
1/8 teaspoon black pepper
1/4 teaspoon seasoned salt
1/8 teaspoon dry mustard
Instructions
Combine mayo and buttermilk in a bowl and whisk until smooth. Add all seasonings and whisk to combine. Add additional buttermilk if desired for consistency. (see note below) For best results, let chill for an hour or more for flavors to intensify. Store in a lidded container in the fridge.
Note: Different mayonnaise brands produce different consistencies in this recipe. I have purposely kept the amount of buttermilk called for quite low to allow you to add more depending on the consistency. For me, about 2/3 cup buttermilk seems to be perfect, but that same amount is sometimes incredibly thick or incredibly thin for others. So just keep that in mind. Mix everything together and then add more buttermilk until it’s perfect for you.
Note: all spices and herbs listed below are dried. If substituting fresh, use the ratio 1 part dry = 3 parts fresh.
Russian Tea - Grandma Karma
Boil Together
2 cups sugar
2 cups water
2 cups orange juice
3/4 cup lemon juice
2 qts water
1 or 2 tsp vanilla
2 tsp almond extract
pinch of more of cloves
Let simmer and serve hot!
We made this for Emilys 6th birthday tea party and drank out of her great grandma Iones tea cups.
2 cups sugar
2 cups water
2 cups orange juice
3/4 cup lemon juice
2 qts water
1 or 2 tsp vanilla
2 tsp almond extract
pinch of more of cloves
Let simmer and serve hot!
We made this for Emilys 6th birthday tea party and drank out of her great grandma Iones tea cups.
Halloween Sugar Cookie Skull
Cookie:
1/2 cup unsalted butter
1/2 cup solid shortening ( or ou may use butter)* please read recipe notes!
1 cup + 2 tablespoons granulated sugar
1 teaspoon vanilla
2 eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
Frosting:
4 oz cream cheese, room temperature
1 tablespoon room temperature butter
2 cups powdered sugar
1/2 teaspoon vanilla
dash of salt
1-2 tablespoons milk, cream or half and half
Fruit:
1 bunch Moon or Finger grapes, washed, drained and sliced
1/2 cup sliced strawberries, stems removed, washed and drained well
1 kiwi, sliced
1 small can mandarin oranges, drained well
1 small can pineapple tidbits or chopped fresh pineapple, drained well
a few fresh raspberries, blueberries (optional)
Instructions
Cookie:
Cream the butter, shortening and sugar together. Mix in vanilla and eggs. Beat on medium speed until blended well and no butter or shortening is showing in clumps. Scrape down sides of bowl and mix again. Do not beat on high!
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture alternately with milk to the butter/sugar mixture.
Mix at low speed just until all flour and milk are mixed into the butter mixture. Scrape down sides of bowl and mix again on low. Do not over mix. You may refrigerate at this point, overnight or up to three days before baking.*
Roll dough out into an oval shape either on parchment paper or greased foil on top of cookie sheet to about 1/4 inch thick.
Press the sides in a bit with fingers to form a head. Refrigerate or freeze dough for 15-30 minutes. Preheat oven while dough is in refrigerator.
Bake at 350 degrees on center rack of oven for about 12-14 minutes or until lightly golden on edges and top. Do not over bake!
Remove from oven when done and let cool completely before frosting and decorating. The cookie may be made up to 2 days before serving. Cover tightly with plastic wrap and store on countertop.
Frosting:
Beat butter and cream cheese until soft on medium speed.
Add 1 cup of powdered sugar. Continue mixing on low.
Add salt and vanilla. Add 1 more cup of powdered sugar. Mix until smooth on medium speed.
Add the milk, a tablespoon at a time. You may only need one tablespoon! Scrape down sides of bowl, and mix until all ingredients are incorporated and smooth.
Fruit:
Wash and drain fruit in collander and then on paper towels if juicy!
Arrange the fruit on the cooled, frosted cookie as desired. Store in fridge until ready to serve.
Recipe Notes
This recipe calls for a mixture of butter and shortening. Using solid shortening will produce a softer cookie that will hold its shape better while baking. That said, you may use all butter in this recipe! No matter the combination, or if using all butter and no shortening, you will need 1 CUP TOTAL of butter, or butter and shortening combination in the dough.
If using all butter in dough make sure to refrigerate the dough after shaping into a skull (or any other shape). This will help the dough retain its shape during baking.
This cookie is easily rolled out and shaped directly on the baking sheet. If you want to transfer to a flat platter, try to bake the skull on a flat cookie sheet and not a jelly roll pan. The transfer of the cookie will be easier if it can just slide off.
If the cookie cracks while transferring to another platter or baking sheet, don't worry! The frosting will cover all cracks or breaks in cookie.
1/2 cup unsalted butter
1/2 cup solid shortening ( or ou may use butter)* please read recipe notes!
1 cup + 2 tablespoons granulated sugar
1 teaspoon vanilla
2 eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
Frosting:
4 oz cream cheese, room temperature
1 tablespoon room temperature butter
2 cups powdered sugar
1/2 teaspoon vanilla
dash of salt
1-2 tablespoons milk, cream or half and half
Fruit:
1 bunch Moon or Finger grapes, washed, drained and sliced
1/2 cup sliced strawberries, stems removed, washed and drained well
1 kiwi, sliced
1 small can mandarin oranges, drained well
1 small can pineapple tidbits or chopped fresh pineapple, drained well
a few fresh raspberries, blueberries (optional)
Instructions
Cookie:
Cream the butter, shortening and sugar together. Mix in vanilla and eggs. Beat on medium speed until blended well and no butter or shortening is showing in clumps. Scrape down sides of bowl and mix again. Do not beat on high!
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture alternately with milk to the butter/sugar mixture.
Mix at low speed just until all flour and milk are mixed into the butter mixture. Scrape down sides of bowl and mix again on low. Do not over mix. You may refrigerate at this point, overnight or up to three days before baking.*
Roll dough out into an oval shape either on parchment paper or greased foil on top of cookie sheet to about 1/4 inch thick.
Press the sides in a bit with fingers to form a head. Refrigerate or freeze dough for 15-30 minutes. Preheat oven while dough is in refrigerator.
Bake at 350 degrees on center rack of oven for about 12-14 minutes or until lightly golden on edges and top. Do not over bake!
Remove from oven when done and let cool completely before frosting and decorating. The cookie may be made up to 2 days before serving. Cover tightly with plastic wrap and store on countertop.
Frosting:
Beat butter and cream cheese until soft on medium speed.
Add 1 cup of powdered sugar. Continue mixing on low.
Add salt and vanilla. Add 1 more cup of powdered sugar. Mix until smooth on medium speed.
Add the milk, a tablespoon at a time. You may only need one tablespoon! Scrape down sides of bowl, and mix until all ingredients are incorporated and smooth.
Fruit:
Wash and drain fruit in collander and then on paper towels if juicy!
Arrange the fruit on the cooled, frosted cookie as desired. Store in fridge until ready to serve.
Recipe Notes
This recipe calls for a mixture of butter and shortening. Using solid shortening will produce a softer cookie that will hold its shape better while baking. That said, you may use all butter in this recipe! No matter the combination, or if using all butter and no shortening, you will need 1 CUP TOTAL of butter, or butter and shortening combination in the dough.
If using all butter in dough make sure to refrigerate the dough after shaping into a skull (or any other shape). This will help the dough retain its shape during baking.
This cookie is easily rolled out and shaped directly on the baking sheet. If you want to transfer to a flat platter, try to bake the skull on a flat cookie sheet and not a jelly roll pan. The transfer of the cookie will be easier if it can just slide off.
If the cookie cracks while transferring to another platter or baking sheet, don't worry! The frosting will cover all cracks or breaks in cookie.
Pioneer Woman Meatloaf
Pioneer Woman Meatloaf
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs, Beaten
Sauce:
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs, Beaten
Sauce:
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
Cranberry Sauce- Best Bites
1 12-ounce bag cranberries
1 cup white sugar
1 cup orange juice
1 cup water
1 stick cinnamon (optional)
1 very small pinch ground cloves (optional)
Instructions
Preheat oven to 350 degrees. Wash cranberries and place in 9×13 baking dish. Add water, cloves, cinnamon stick, and orange juice and sprinkle with sugar. Bake 1 hour. Remove from oven, remove cinnamon stick, and allow to cool. If you like it with a little texture, mash berries; if you prefer it smooth, process in blender or food processor until desired consistency is reached. Serve with turkey, Swedish meatballs, on pulled turkey, pork, or chicken sandwiches, or on top of ice cream or cobbler.
Notes
This can be made and refrigerated up to a week in advance or frozen for up to three months.
1 cup white sugar
1 cup orange juice
1 cup water
1 stick cinnamon (optional)
1 very small pinch ground cloves (optional)
Instructions
Preheat oven to 350 degrees. Wash cranberries and place in 9×13 baking dish. Add water, cloves, cinnamon stick, and orange juice and sprinkle with sugar. Bake 1 hour. Remove from oven, remove cinnamon stick, and allow to cool. If you like it with a little texture, mash berries; if you prefer it smooth, process in blender or food processor until desired consistency is reached. Serve with turkey, Swedish meatballs, on pulled turkey, pork, or chicken sandwiches, or on top of ice cream or cobbler.
Notes
This can be made and refrigerated up to a week in advance or frozen for up to three months.
Mom Strong Green Smoothie
1-2 cups water
clementines
Large handful of spinach
plain greek yogurt
frozen pineapple and peaches
frozen 1/2 banana
clementines
Large handful of spinach
plain greek yogurt
frozen pineapple and peaches
frozen 1/2 banana
Liza Autumn Salad
Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds, and Cranberries
Roasted Brussels Sprouts:
3 cups Brussels sprouts , ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt to taste
Roasted Butternut Squash:
1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
1/2 cups pumpkin seeds
1 cup dried cranberries
2-4 tablespoons maple syrup optional
Roasted Brussels sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Roasted Brussels Sprouts:
3 cups Brussels sprouts , ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt to taste
Roasted Butternut Squash:
1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
1/2 cups pumpkin seeds
1 cup dried cranberries
2-4 tablespoons maple syrup optional
Roasted Brussels sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Homegrown Traditions Cinnamon Rolls
Go-To Cinnamon Rolls
Dough
1 cup butter (2 sticks) melted & slightly cooled
2 cups warm water
2 Tbs dry, active yeast
1/2 cup sugar
2 eggs
1 tsp salt
1 tsp baking powder
6 1/2 cups all-purpose flour
Filling
8 Tbs butter softened
1 cup brown sugar
2 tsp cinnamon
Frosting
1 stick butter (8 Tbs) softened
1 block cream cheese (8 oz) softened
3 cups powdered sugar
1 tsp vanilla
pinch salt
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll one half into a long rectangle (about 20" x 10").
Combine 1/2 cup brown sugar and 1 tsp cinnamon in a bowl.
Spread 4 Tbs of softened butter over the rectangle of dough. Sprinkle with the brown sugar mixture.
Roll the dough up longwise to form a log.
Using flavorless/cinnamon floss or fishing line or string, slide the floss under the log to the middle. Pull up both ends of the floss until they cross each other, cutting the log in half. Cut each of those halfs in half. Then cut each section into thirds, making 12 pieces.
Place rolls in a greased 9x13" baking dish. Roll out your other half of the dough and repeat the process to make another pan of cinnamon rolls. Cover and let rise 30 minutes.
Bake at 400 degrees for about 12 minutes, until golden brown on top.
Add all frosting ingredients into a bowl. Beat together until smooth and creamy.
Frost cinnamon rolls after they've cooled for about 10 minutes.
Notes
To make rolls the night before, complete instructions through placing them in the greased baking dish. Then cover the dish and place in the refrigerator. In the morning, pull your baking dish out of the refrigerator when you turn the oven on. Once the oven is preheated, your rolls should be warmed enough to go right in the oven and bake as directed! You'll likely need to add 3-5 minutes to the baking time, but just watch for golden brown tops.
You can also make the frosting in advance, but it will harden in the refrigerator overnight, so pull it out at the same time you get the rolls out so that it can soften up while they're cooking.
This recipe can easily be halved! Just don't divide the dough in half before you roll it out - you'll just make one log to be covered, rolled and cut, instead of 2.
Dough
1 cup butter (2 sticks) melted & slightly cooled
2 cups warm water
2 Tbs dry, active yeast
1/2 cup sugar
2 eggs
1 tsp salt
1 tsp baking powder
6 1/2 cups all-purpose flour
Filling
8 Tbs butter softened
1 cup brown sugar
2 tsp cinnamon
Frosting
1 stick butter (8 Tbs) softened
1 block cream cheese (8 oz) softened
3 cups powdered sugar
1 tsp vanilla
pinch salt
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll one half into a long rectangle (about 20" x 10").
Combine 1/2 cup brown sugar and 1 tsp cinnamon in a bowl.
Spread 4 Tbs of softened butter over the rectangle of dough. Sprinkle with the brown sugar mixture.
Roll the dough up longwise to form a log.
Using flavorless/cinnamon floss or fishing line or string, slide the floss under the log to the middle. Pull up both ends of the floss until they cross each other, cutting the log in half. Cut each of those halfs in half. Then cut each section into thirds, making 12 pieces.
Place rolls in a greased 9x13" baking dish. Roll out your other half of the dough and repeat the process to make another pan of cinnamon rolls. Cover and let rise 30 minutes.
Bake at 400 degrees for about 12 minutes, until golden brown on top.
Add all frosting ingredients into a bowl. Beat together until smooth and creamy.
Frost cinnamon rolls after they've cooled for about 10 minutes.
Notes
To make rolls the night before, complete instructions through placing them in the greased baking dish. Then cover the dish and place in the refrigerator. In the morning, pull your baking dish out of the refrigerator when you turn the oven on. Once the oven is preheated, your rolls should be warmed enough to go right in the oven and bake as directed! You'll likely need to add 3-5 minutes to the baking time, but just watch for golden brown tops.
You can also make the frosting in advance, but it will harden in the refrigerator overnight, so pull it out at the same time you get the rolls out so that it can soften up while they're cooking.
This recipe can easily be halved! Just don't divide the dough in half before you roll it out - you'll just make one log to be covered, rolled and cut, instead of 2.
Greek Chicken
1pound boneless skinless chicken breastspounded to 1/2″ thickness
Greek Chicken Marinade:
3tablespoons olive oil
3 garlic cloves, minced
1tablespoon balsamic vinegar
1tablespoon lemon juice
1teaspoon dried oregano
1/2tsp EACH cumin, dried basil, onion pwdr, sugar, salt
1/4tsp EACH pepper, paprika
From Carls Bad Cravings
Greek Chicken Marinade:
3tablespoons olive oil
3 garlic cloves, minced
1tablespoon balsamic vinegar
1tablespoon lemon juice
1teaspoon dried oregano
1/2tsp EACH cumin, dried basil, onion pwdr, sugar, salt
1/4tsp EACH pepper, paprika
From Carls Bad Cravings
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