Lemon Chicken Stir-fry

We loved this chicken stir fry and the sauce has a surprising ingredient. Pair it up with cooked rice or noodles and you have yourself a quick and wonderful meal.

Ingredients:

• 3 boneless chicken breasts, cut in strips
• 2 tablespoons oil
• 2 cups sugar snap peas, trimmed
• 1 cup of red peppers, cut in strips
• 1 mango, peeled and cut in chunks..if you don't have a mango just omit, it will still be good
• 1 small package lemon jelly powder
• 1 tablespoon cornstarch
• 1/2 cup water
• 2 tablespoons Asian Sesame Dressing
• 1 garlic clove, minced
• 1/4 teaspoon salt

1. Heat oil in a large pan on medium high heat. Add the chicken strips and cook until thoroughly cooked, stirring occasionally.
2. Add the sugar snap peas and peppers, stir and cook for 2 minutes or until preferred tenderness.
3. Mix together cornstarch, jelly powder, water, dressing, garlic and salt and whisk till jelly powder is dissolved.
4. Add to pan with the chicken, peas and peppers and cook till sauce thickens. Stir in mango chunks. 
5. Serve hot on cooked rice or noodles. 
6. Yields: 4 to 5 servings  

Swiss Steak

I love meals that I can cook in my slow cooker, especially if I have a busy day, or plan for company or family coming for Sunday dinner after church.
This is a versatile dish that can easily made into more if you are cooking for a larger crowd.
I made this for 16 people and used about 1/2 lb. per person.
But to make for 6-8 servings start with-

• 3 lbs of round steak cut into pieces, the size of your palm.
• 1/2 cup of seasoned flour
• 2 large onions chopped
• 2 green or red peppers
• 1 can of tomato sauce 398 ml/ approximately 1 and 2/3 cups
• 1/2 of the can with water
• 1 tablespoon Worcestershire sauce
• Salt and Pepper to taste

1. Coat the round steak with the seasoned flour and brown in a bit of Olive Oil.
2. Place the browned steak in a casserole dish or Slow Cooker
3. Saute the onions and peppers until soft
4. Place on top of steak.
5. Pour over the tomato sauce, water and Worcestershire sauce
6. Cover and bake at 350 for 2 hours.
7. or on high in the slow cooker for 4 hours or Low for 8 hours
8. Serve with Mashed Potatoes Rice or Noodles, good with any of these, pick your favorite.

Chicken Souvlakia and Roasted Potatoes

Tell them it's Greek night!

Marinated chicken pieces and potato wedges are ready to 

pop into the oven half an hour before you are ready to serve dinner.

Serve with pita,  Tzatziki dip and oven roasted asparagus topped

with feta and a squeeze of fresh lemon.

Ingredients:

• 2 pounds boneless skinless chicken breasts, cubed
• 2/3 cups olive oil
• 1/3 cup fresh squeezed lemon juice
• 1 tbsp white wine vinegar
• 2-3 cloves garlic, crushed
• 3 tsp dried oregano
• 2 bay leaves, crumbled
• 1 tsp salt
• 1/2 tsp pepper
• 6-8 white potatoes, cut into wedges

Method:

1. Cut meat into cubes and potatoes into wedges. 
2. Combine remaining ingredients into a large seal able non-metal container.
3. Thread meat onto skewers and place in container with marinade along with the potato wedges.
4. Refrigerate to marinate for several hours or overnight. 
5. When ready to bake, place potatoes in a shallow roasting pan, and lay skewers side by side right on top of potatoes. Pour all remaining marinade over top. 
6. Bake at 325º for 30-35 minutes or until potatoes are tender.

Note: Several people have tried this and found the potatoes are taking much longer to bake through. I used new white potatoes and had them in a single layer under the chicken. You may want to roast your potatoes 10-15 minutes first and then put the chicken on top for the 30-35 minutes. You don't want to dry out the chicken....but you also want your potatoes done to perfection! Good luck!!

Pork Chops in a Zesty Barbeque Sauce with Smoked Sausage

My mother always made a real effort in making a nice Sunday lunch to welcome us home after church. After we were married, it was a standing invitation for our family to join them.
Now I must admit that it has taken me a while to carry on the tradition, but I am happy to say that in the last few years, chances are there is a nice lunch waiting after church.
I chose to stretch the Pork Chops this time by adding smoked sausage to the sauce while it is cooking. The sausage only takes about 30 minutes to cook once it is thawed.
Serve this with rice, even mashed potatoes are excellent, and a crisp salad. There is always ice cream in the freezer for dessert......VOILA, Sunday lunch is served. This is also a great make ahead dish and just reheated for busy days.




~~START WITH~~

• 8 lean pork chops
• 1/4 cup of flour
• salt and pepper to season

1. Coat the chops in flour and brown til a nice golden color.
2. Pour over the following sauce and cook in the same skillet on simmer for 40 minutes, or other options are the crock pot on low for 6-8 hours or high for 4. Or in the roaster in a 350 oven for 40 minutes. You choose what works best for you.
3. Add smoked sausage if you would like, during the last 30 minutes of cooking time if you choose to add some.

~~SAUCE~~

• 1/3 cup honey
• 1/3 cup brown sugar
• 1/3 cup soy sauce
• 1/3 cup ketchup
• 3 tablespoons red wine vinegar
• 2/3 cup water
• 2 cloves of garlic minced
• 8 drops of Tabasco sauce or according to taste
• 2 tablespoons of dry mustard
• 1 teaspoon paprika
• juice of one orange ( may add wide strips of the orange rind into the sauce for extra flavor and then remove before serving)

Mix all the ingredients together and pour over meat and simmer about 40-60 minutes.This sauce is good over chicken as well.

Ham &Tri-Colored Peppers with Spaghetti

This can be made with left over ham, or low fat deli ham, cut into strips sauteed together in a light broth and poured over whole wheat Spaghetti, makes a nice light sauce.
This meal is done as quickly as it takes to cook the Spaghetti, faster than ordering take out and more economical healthier too! This makes enough sauce for a 375 gm package of regular or Whole Wheat Spaghetti.

• 1 tablespoon olive oil
• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• 2 cups of deli ham or left over ham
• 1 cup low sodium chicken broth
• 3 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 3 tablespoons chopped parsley
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder (optional)
• salt and freshly ground pepper to taste.

1. Saute julienne (thinly sliced into strips) peppers for a few minutes to soften them.
2. Add the ham (also sliced into thin strips) and the remaining ingredients.
3. Simmer for 5-10 minutes.
4. *Pour sauce over Spaghetti and serve with freshly grated Parmesan Cheese, if desired*.

This is also a very economical meal to make for a crowd at a Potluck dinner. Very easily doubled or tripled.
*Don't add the sauce until you are ready to serve it, other wise it all soaks into the Spaghetti and can get dry.*

Meatball Supper

I've had this recipe for so many years, I can't remember where it came from.

If you have a bag of homemade or purchased meatballs in the freezer, you can have a tasty supper on the table inside half an hour.

• 2 tablespoons olive or vegetable oil
• 30 precooked meatballs, freshly made or frozen
• 1 - 1 lb bag of carrots, peeled and sliced into 1/2" slices
• 1 large onion diced
• 2 cups of zucchini, sliced into 1/2" slices and then halved or quartered
• 2 envelopes or 2 cubes of chicken bouillon
• 1 tsp. dried basil
• 2 tablespoons flour
• water
• salt and pepper

1. In a large skillet or electric frying pan heat olive oil over medium heat. Add onion and carrots and cook until crisp tender (5 to 10 minutes), stirring occasionally.
2. Add meatballs to frying pan.
3. Add 1 1/2 cups water, bouillon, basil and pepper.
4. Stir well, cover and simmer for 5- 10 minutes.
5. Add zucchini, cover and let simmer until zucchini is crisp tender; at least another 5 minutes. Taste and add salt if needed.
6. Mix flour with 1/3 cup cold water and add to simmering sauce. Stir until mixture thickens and comes to a simmer.
7. Serve over rice.

Shepherd's Pie

Shepherd's Pie is one of those dishes that can be prepared ahead of time with a little planning, assembled and served later in the week when you have a busy day. I will make extra potatoes one day to make the mashed potatoes for this dish. Also another tip if you are pressed for time, is to brown ground beef a head of time, and freeze in the amount you need to be ready for days when you are busy with other things.

TOPPING -

• half a 5 lb bag of potatoes
• 1 cup milk
• 2 tablespoons butter
• salt and pepper to taste
• 1 cup old cheddar cheese (any cheese if fine)
• I add onion or garlic powder to taste (optional)

FILLING -

• 1 tablespoon oil
• 2 garlic cloves minced
• 1 large onion chopped
• 2 lbs of lean ground beef
• 2 tablespoons flour
• 1 cup milk
• 1 796 ml / 19 oz can tomatoes diced, drained (save the liquid for hospitality soup)
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon thyme
• 3/4 cup of fine bread crumbs or quick cooking oatmeal
• 1 cup of frozen peas (use corn or any other frozen vegetable of you preference)
• 1 teaspoon paprika

1. Cook and mash the potatoes with all the ingredients.
2. Saute onions, garlic with the ground beef until the beef is brown.
3. Drain any fat.
4. Sprinkle the flour over the meat, and add the milk.
5. Bring to a boil and cook while adding the drained tomatoes.
6. Cook a few minutes til the mixture thickens up.
7. Add the bread crumbs or oatmeal, and the peas.
8. Put the meat into a greased casserole dish or 9x13 pan.
9. Top with the mashed potatoes, sprinkle with the paprika.
10. Bake uncovered for 30 minutes at 400 degree or until the potatoes get lightly browned.

Serve with a fresh salad and ice cream parfait for dessert for a easy mid-week supper.

Great Northern Beans with Sausage and Pork Chops

This time of year. . .I love to enjoy the fragrance of a slow cooker meal getting better and better as the day goes along.  You'll need to start this dish the day before by soaking your beans.  Great Northern beans are a good choice for this dish as they won't be as prone to fall apart during a long cooking period. 

• 1 pound or one 500 gram bag Great Northern Beans (rinsed and soaked overnight in a 6 cup measuring cup filled to the top with cold water)
• 2 pounds or about 1 kilogram fast fry boneless pork chops
• salt and pepper to season
• 3 tablespoons canola oil
• 1 onion, diced
• 1 heaping tablespoon bottled minced garlic.  ..or about 6 cloves minced
• 1 cup white wine
• 1 28 ounce can diced tomatoes, with the juice
• 1 ring kielbasa or farmer sausage cut into bite sized pieces  (optional. . you could cut both amounts of meat in half if you prefer less meat)
• 1/3 cup pot barley
• 3 cups chicken broth
• 1/2 teaspoon dried thyme
• 1 teaspoon summer savoury
• 1/2 teaspoon fennel seed
• 2 bay leaves
• 1/2 can tomato paste  (added after the beans are cooked through)
• handful fresh parsley  .about 1/2 cup chopped

1. Drain your beans and place in the bottom of your slow cooker.
2. Preheat a large fry pan over medium high heat. .do  not use non stick unless it is all you have.  You want to brown the meat. .and non stick does not do this easily.  Spray your pan with cooking spray and add the oil. 
3. Sprinkle your chops with salt and pepper and begin to brown them. Don't crowd the pan. .or they'll just poach instead of fry.  As they brown, flip them over and brown the other side and then transfer them to the slow cooker.  Repeat until all the chops have browned.
4. Add the onion to the pan and stir while it starts to turn translucent. . .add the garlic, and wine..  Simmer for 5 minutes.
5. Add this to the pot and then add the rest of the ingredients.(except the tomato paste)
6. Add the tomato paste once the beans are cooked through.
7. Cover the slow cooker and cook on low 10 - 12  hours or high 6-8 hours.  The best idea is to make it a day ahead and then reheat it the following day.  The flavours will continue to get better.

Use spoons or forks. ..your choice. ..but be sure to serve with crusty buns.

Honey Garlic Chicken Wings

Now how do you make delicious chicken wings look delicious in the pictures.
Trust me, even if the pictures do not do them justice, they are a tasty nibble.

I love wings and with all the Christmas parties and up coming New Years parties give these a try. Just make sure that you have lots of napkins or wet wipes around, you will need them.

• 3 lbs chicken wings, tips removed and cut in half
  
• 1/3 cup soy sauce
• 2 tablespoons chili sauce
• 5 drops of Tabasco sauce
• 1/2 cup of liquid honey
• 1 teaspoon of freshly grated ginger, or more to taste
• 2 cloves of garlic, minced

1. Cut wings in half and discard tip or throw into a soup broth.
2. Put the wings in a single layer in a 9x13 pan.
3. Mix all the remaining ingredients and pour over chicken. Marinade for several hours or over night.
4. Bake at 375 uncovered for 45-60 minutes turning and basting often and until chicken is brown and sticky.
5. Can be served as an appetizer or as a main dish using the sauce over rice.

Same Wings in different light.
Same great taste.

Oven BBQ Farmer Sausage with Peppers

The farmer Sausage used in this recipe is a smoked pork sausage made by Mennonites. It is made in many communites throughout Canada and the US where Mennonites live. It is also available at our local Safeway and at several other grocery stores. Farmer sausage varies in texture and spices from area to area. The sausage I buy is made in Abbotsford by Remple Meats.

I'm sure you could substitute a kiebasa or ham sausage for the farmer sausage.

• 1 length (about 14") farmer sausage
• 1 medium onion sliced
• 1/2 each red and green pepper cut into slices
• 1 19 oz. can diced tomatoes
• 1/4 cup brown sugar
• 2 tablespoons cider vinegar
• 1 teaspoon dry mustard
• 1 tablespoons molasses
• 1/2 teaspoon liquid smoke (found in the aisle with bottled seasoning sauces)
• 2 tablespoons salsa
• ground pepper
• red pepper flakes (optional)

1. Cut sausage into 1 1/2 inch pieces and place in casserole dish
2. Saute' onion slices until they begin to soften.
3. Add peppers and onions to sausage in dish.
4. Mix remaining ingredients and pour over sausage.
5. Bake at 350º oven for 45 minutes to 1 hour.
6. Serve over rice or noodles.

Salisbury Steak

This is an old recipe I changed many years ago by using cream of mushroom soup instead of onion soup. It is a quick, simple and tasty family meal.

Ingredients:

1 can cream of mushroom soup, divided
1 1/4 lbs ground beef
3/4 c bread crumbs
1 egg
3/4 tsp salt
pepper
1 cup water
1 tbsp flour
1/4 c ketchup
1 tsp Worcestershire sauce
1/2 tsp mustard (powder)

Method:

1. In a bowl, combine 1/3 of the soup with beef, crumbs, egg, salt and pepper.
2. Shape into 6 - 8 patties.
3. In large pot, brown patties, turning once. No oil needed. They easily loosen once they are brown.
4. Blend the rest of the soup, water and remaining ingredients in a shaker. Pour over patties, one they are brown on both sides. Loosen patties gently with lifter.
5. Cook over low heat about 20 - 30 min. Serve with mashed potatoes.

Honey Glazed Pork Tenderlion

• 1/2 cup soy sauce
• 2-3 cloves of garlic, chopped
• 1 tablespoon of freshly grated ginger, or 1 teaspoon ginger powder
• 1 tablespoon sesame oil
  
• 2 lbs. of pork tenderloin
• 1/4 cup liquid honey
• 1/4 cup brown sugar
  
• 1/4 cup sesame seeds

1. Combine first five ingredients in a plastic bag.
2. Marinate at least 2 hours at room temperature or overnight in the refrigerator.
   
3. Remove the pork and dry well with paper towels.
4. Combine the honey, brown sugar in a plate and roll the pork in this mixture.
5. Roll in sesame seeds.
   
6. Bake at a 375 degree oven for 30-40 minutes. Pork is done when it reaches 160F with a meat thermometer, for medium, and 170 for well done.
   
7. Remove from oven and let rest covered for 10 minutes.
8. Slice thinly and serve.

Serves about 6-8 people.

This is a very easy no fuss dish to make and it is certainly company worthy. It always goes over very well.

Farmers' Chilli

Al Neenya says we are going to have a cold winter...I've heard others say that also, in the past week. So, let's prepare ahead of time and I'll share with you this all time favorite chilli dish. Our family loves chilli any time, but as the kids sat down to supper tonight, one of my family members said, "Hm....this has a smoked taste." Yes, it does...tweak this with some farmer sausage, and you will have one hefty bowl of Chilli.

• 2 pounds ground beef
• 1/2 ring farmer sausage cubed.
• 2 onions
• 3 cloves garlic
• 1 can of canned tomatoes (28 oz.)
• 1 can tomato sauce (14 oz.)
• 2 cans tomato past (6 oz.)
• 1 can kidney beans (19 oz)
• 1 can beef broth (10 oz.)
• 1/2 cup packed brown sugar
• 1 tablespoon chilli
• 11/2 cups Salsa
• 1 tsp. oregano
• 1/2 tsp. pepper
• 1 tsp. salt

1. Brown ground beef and saute onions together.
2. Drain off extra liquids.
3. Pour into large cooking pot.
4. Add all ingredients in order.
5. Simmer and cook for 2 hours on medium heat.

Not too worry too much if all your ounces and milligrams don't match up completely...Just take whatever you have in your cupboard and I'm sure it will have just the right zest. Why don't they have a few standard sizes for cans instead of 5 different sizes.
Oh, by the way, add a fresh salad and don't forget to add some Health Buns.


Marg

Japanese Chicken

This chicken recipe has been one of my favorites for many years. It is quick and easy to make and freezes well for those nights that you just don't feel like cooking. Typically the sauce is not a thick one, but if you prefer it to be thicker, take 1 0r 2 tablespoons of cornstarch dissolved in a bit of cold water and add to the sauce cooking it for 2-3 minutes so the cornstarch does not taste raw.

• 6-8 chicken breast cut into 4 strips
• 1/2 cup flour
• oil for browning

Sauce:

• 1 cup white vinegar
• 1 cup white sugar
• 1/4 cup soy sauce

1. Dredge the chicken flour and brown on all sides.
2. Place into a casserole dish.
3. Add all the sauce ingredients and de-glaze the pan.
4. Pour over chicken and bake for an hour at 350, covered.
5. Pour sauce over your favorite rice, and serve with a mound of stir fried veggies.

EDITORIAL NOTE BY LOVELLA


Today is the last day to enter the draw for our cookbook which will be coming out June 2011. The comments on the post Herald Press Comes Knocking will close after today and then the comments will be thrown in a teapot for a random draw. Winner will be announced Monday morning.

Pork Cutlets

This is a meat, potatoes, vegetables and gravy (all in one dish) meal I often made when the kids had things going on after school and I was in the car a lot. It was handy to put everything in the oven and come home to everything done. Add a salad and everyone should be happy.

Ingredients:

8 thin sliced pork chops
salt, pepper or lemon pepper
favorite seasoning salt
2 eggs, beaten
flour for dipping
1 can cream of mushroom soup
4 peeled potatoes, halved
4 peeled carrots, halved

Method:

1. Tenderize pork chops with meat hammer.
2. Season lightly with salt, pepper and seasoning salt.
3. Dip in flour and then beaten egg.
4. Brown in a small amount of oil in heavy frying pan, both sides.
5. Place browned chops in roaster. Add potatoes and some carrots.
6. Cover with 1 can cream of mushroom soup, mixed with 1 can water. (mushroom soup and water can be added to pan drippings and heated first)
   Bake at 350F for 1- 1 1/2 hours.

When cooked: If more gravy is desired, remove meat and vegetables to serving platter, place roaster on stove top , add water mixed with a Tbsp of flour ( shake up in small sealed container) and bring to boil, stirring. Stir in some sour cream if desired.

PS As you can see, I did not cook the pork chops with the potatoes and carrots when I did the photo. We had fresh buns. A good hot sandwich option.

Roast Beef in the Slow Cooker

Now with the fall season upon us, it is time for getting out the Slow Cooker. With just a little planning and fore thought, you can have your supper in the slow cooker all day. When you come home from a busy day the aroma will inspire you to do a few final touches, and supper is DONE! Thursday for me is a full day so I like to have my supper ready when I get home. This recipe is something that I came up with using leftover spaghetti sauce. It makes a wonderful gravy that is not a strong tomato flavor. I like to use leftovers in soups and other dishes so that nothing goes to waste.

• a cut of your favorite roast beef ( I used an inside round), size depending on how many you want to serve
• a chopped onion
• 2 cups sliced mushrooms
• 2 cups of left over spaghetti sauce
• 2 tbsp. cornstarch
• 1/2 cup of cold water

1. place your roast in the slow cooker.
2. add onions, mushrooms, and spaghetti sauce.
3. cook on low for 8 hours.
4. remove roast and cover while you make the gravy.
5. turn slow cooker to high and mix the cornstarch with the cold water.
6. add to the gravy and stir well.
7. bring to a boil and simmer 2 minutes.
8. add roast beef (that has been sliced at an angle and against the grain) back to the gravy.
9. serve with mashed potatoes and your favorite side vegetable dish.

Hearty Beef Stew

"Every house where love abides
And friendship is a guest,
Is surely home, and home sweet home,
For the heart can rest."
~Henry Van Dyke~

I usually buy a large roast that is on sale and cube the meat into stewing meat or stir-fry strips etc. and freeze them in portion sizes that I would use for one meal. You would be surprised as to how much money you are able to save if you do a little of the work your self. This stew has very simple ingredients with that, comes a good and flavorful homemade earthy goodness, better known as, "Good ol' comfort food". Start with a fresh salad, then serve the stew along with your favorite biscuit or bun and a nice fruit crisp for dessert and your family will be very happy!

• 2 lbs of cubed beef
• 1 tbsp. olive oil
• 1 chopped onion
  
• 1 clove garlic crushed
• salt and pepper to taste
• 1 carton of low sodium beef broth (or equivalent bouillon cubes and water about 4 cups)
• 1 bay leaf
• 2 sprigs of fresh parsley
• 3 large carrots
• 1 1lb of sauteed mushrooms (didn't have any today but we like them)
• 3 potatoes cubed
• 1 cup each of frozen green peas and green beans
• 2 heaping tbsp of cornstarch or gravy maker
  

1. Brown the beef in the oil, add onions and garlic til onions are softened.
2. Add the beef broth, bay leaf and parsley. Cover and simmer until the meat is tender. Depending on the cut of meat it could be one hour to three hours.
3. Add carrots and potatoes, cook 20 more minutes.
4. Add the sauteed mushrooms, peas and beans.
5. Add the cornstarch or gravy maker dissolved in a little bit of water, and cook til thick and the raw taste of the cornstarch is gone, about 5 minutes.
6. Take off the heat and let stand for about ten minutes.
7. Now is a good time to start with that salad.
   

Chili Con Carne

This a wonderful meal to make on a rainy cool day, it is perfect to let simmer in a crockpot all day and come home to a delicious and filling meal. This recipe is a guideline but you can add any vegetables you like or those leftover from another meal and adjust the spices to your liking.

Ingredients:

• 1 pound lean ground beef
• 2 medium celery stalks, cut up
• 1/2 sweet red pepper, cut up
• 1/2 green sweet pepper, cut up
• 1 cup frozen peas
• 1/2 cup green beans, cut up
• 1-12 ounce/341 ml can of corn, with liquid
• 1-28 ounce/796 ml can of diced tomatoes
• 1-19 ounce/549 ml can of kidney beans or use a blend of beans
• 3 tablespoons chili powder
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 2 red hot peppers, leave whole or cut up finely if you want more spice

1. Brown ground beef in a frying pan chopping it finely as it browns.
2. Pour into slow cooker, stir in the rest of the ingredients and let simmer on low for 8 to 9 hours.
3. I served it with fresh baked multigrain bread and a salad.

BBQ Chicken with a Southwest Spice Rub

Soon the BBQ season will come to an end for us, but I wanted to share with you this fantastic recipe of BBQ ed chicken with a south west spice rub. This amount makes enough for 4 large chickens. It help to have one of these contraptions that are very inexpensive and are a great substitute if your barbecue does not have a rotisserie.

• 1/2 cup of smoked paprika / regular is fine too
• 1/4 cup chili powder
• 1 tbsp. salt / more according to taste if necessary
• 2 tbsp. coriander
• 2 tbsp. garlic powder
• 2 tbsp. sugar
• 2 tbsp. curry powder
• 1 tbsp. pepper
• 1 tbsp. basil
• 1 tbsp. thyme
• 1 tbsp. cumin
• 1 tbsp. cayenne pepper.

1. Combine and store in a sealed jar, in a cool and dark place. (like all your spices should be).
2. First off you need one of those bbq stands for roasting a chicken upright on the bbq, or split your chicken in half and bbq that way.
3. Schmear the chicken with your favorite mustard or the mustard you have on hand and give it a good massage.
4. Rub your chicken generously with the spice rub, inside and out.
5. Turn on half the bbq , place the chicken on the opposite side of the heat.
6. Close the lid, and bake about 2 1/2 - 3 hours or until the meat thermometer reaches
   180 degrees when it is place in the thickest part of the thigh.
7. Cover the bird and let rest for 10-15 minutes before you try to take it off the stand.
8. Keep the carcass what ever you do, DO NOT throw it away. It makes a great soup for later on in the week.
9. Finger licking good, make sure have lots of napkins.

Tomato Sauce

Serve over whole wheat pasta, and a fresh crisp Salad.

• 1 tbsp Olive Oil
• 1 large onion chopped
• 1 of each red and green pepper
• 2 tsp. basil
• 1 tsp. thyme
• 1 tsp. oregano
• salt to taste
• lots of cracked pepper to taste
• 1 tbsp honey
• a small can of tomato paste
• 2 cans 28 0z tomatoes (I use whole or diced, but crushed is good if your prefer less chunks).
  

1. Saute onions, peppers along with the herbs in the Olive oil.
2. Add the Tomatoes and Tomato Paste, honey and season with salt and freshly ground pepper.
3. Bring to boil and simmer for 20 minutes.
4. Add minced garlic and simmer for 10 more.
5. Add fresh parsley right at the last minute.
6. For variation add a variety of added vegetables like mushrooms and zucchini
7. This makes a very thick sauce, if you prefer a thinner one just add a 14 oz can of tomato sauce to thin it out.
   

This makes a very thick and rich tasting sauce,
and you don't need a lot of it on your pasta.

This is a very quick and easy recipe that can be made in under 30 minutes, faster than waiting for a take out pizza to arrive. It is made with simple ingredients and tastes great. I always make extra to use for pizza sauce or adding it to stew or roast. It isn't just the fresh ingredients that make it good, I think that it is in the order that the ingredients come in. It is good just as is, for vegetarian alternative or try it with Turkey Italian Sausage, Ground Beef or Chicken.