We love our food here at LJ. Anyone else?
We might not claim to be foodies exactly, but we do enjoy food. Who doesn’t? We have compiled a list of each of our favorite recipes for you to enjoy. All we ask, is that you let us know which recipe you tried, and how you liked it! We can’t wait to hear back from all you chefs.
Brenda enjoys this marinade recipe for the grill:
Salt Marinade:
- 1/4 cup Custom BBQ Salt
- 1/4 cup Lawry’s Seasoning Salt
- 1/4 cup Garlic Salt
- 1/4 cup Onion Salt
- 1/8 cup Black Pepper
- Mix well and store in shaker container. It’s meant for pork, but she uses it on anything you can think of!
Grill Spray:
- 1 cup Water
- 1 cup Lemon Juice Concentrate
- 1 cup White Vinegar
- Mix well and store in spray bottle in fridge. Marinate meat in salt marinade then spray often while grilling. Makes the best American cut or butterfly pork chops ever! Super juicy and flavorful!
Katy enjoys recipes from Chungah:
Easy Chicken Tacos
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste.
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon canola oil
- 12 mini flour tortillas
- 1 cup pico de gallo, homemade or store-bought
- 1 avocado, halved, peeled, seeded and diced
- 1/2 cup chopped fresh cilantro leaves
- 1 lime, cut into wedges
In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.
For more of Chungah’s recipes, check out her website! https://damndelicious.net/
Danielle goes for the sweet & spicy, cold & creamy:
Mexican Corn Dip
- 15 oz corn (any color (white, yellow, etc), drained)
- 22 oz mexicorn (2 11oz cans) drained. Can also use southwest corn
- 1 cup sour cream
- 1 cup mayonnaise
- 1 bundle green onions, chopped
- 2 cups cheese shredded or grated, any flavor you prefer
- tortilla chips for dipping
In a large mixing bowl, mix together corn, mexicorn, sour cream, mayonnaise, green onions, and cheese. If desired, reserve a few tablespoons of chopped green onion or cheese to garnish the top of the dip. Serve dip immediately with tortilla chips for dipping. You can also bake this dip in the oven at 350 for about 15 minutes!
Julie shares her favorite:
Cauliflower Mac & Cheese
- 1 pound cauliflower florets, cut small
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons olive oil
- Toss cauliflower in olive oil and spread on foil lined baking sheet, sprinkle with grated parmesan. Bake at 400 F for 15 to 20 minutes or until tender.
Sauce
- 1/2 cup heavy cream
- 3 ounces (about 1 cup) shredded cheddar cheese
- 2 ounces cream cheese
- 2 teaspoons dijon mustard1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- In small saucepan, add all ingredients. Heat for about 5 minutes over medium heat until melted and smooth, whisking frequently. Toss roasted cauliflower with sauce until well-coated and sprinkle with more parmesan if desired.
Brenda H loves a good roast:
Chef John’s Paper Pork Shoulder
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- Roast & Wrap:
- 1 (7 pound) pork shoulder roast
- Unbleached parchment paper
- Heavy duty aluminum foil
- Preheat oven to 225 degrees F (110 degrees C). Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl. Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface. Cut a 4-foot piece of unbleached parchment. Place roast at one end and roll roast tightly in the parchment. Cut a second piece of parchment and roll the roast, positioning it in the opposite direction before rolling. Cut a long piece of heavy duty aluminum foil and tightly wrap the parchment-wrapped roast. Wrap the roast in a second piece of foil, and then a third, rotating the position of the roast each time. Place wrapped roast in a roasting pan with folded edges facing up to minimize leaking. Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork). Remove pan from oven and allow the wrapped roast to rest at least 1 hour before unwrapping. Brush roast with accumulated juices in the parchment paper.
Happy cooking, everyone! May your kitchens smell as good as ours when we use these recipes.
