My version of country lo boil: this will be third year for gs and my combo birthday dinner: country lo boil my way 3-4 lb shrimp OR less for your family--in shell and deveined, yes deveined. I get mine at Publix 2 tsp thyme 1 tsp salt 1 1/2 tsp pepper 2 bay leaves or if they are small ones use 3 or 4 2 crushed garlic cloves (I used jarred crushed) juice of 2-3 lemons **I used bottled for 3 lemons 1/4 lb melted butter Melt the butter, stir in the ingredients. Pour over shrimp and with hands, YES HANDS, toss with the mixture so each shrimp is coated, in a 9 x 13 pan, ( I used my large rectangle glass dish) Cover with foil, bake 400 for 25 minutes. OR until they are all pink I generally check and stir at least once. To serve put on the table as is from the over, and spread with newspaper for tablecloth, and damp hand clothes as this is ls lots of fingers foods. I also boiled some smoked sausage, cut into large single serving pieces. ----------------------------------------------------- New Potatoes or Red Potatoes 12 10 medium serves 4 Salt 1 teaspoon Fresh Chives ***I used dried parsley 1/4 cup Butter 1 tablespoon 1. Scrub unpeeled new red potatoes and cut in half. 2. Bring to a boil in well-salted water. 3. Reduce to a simmer. 4. Simmer ONLY 10 Minutes 5. Drain 6. Add Chives and Butter to Taste. You may substitute a very good olive oil for butter. --------------------------------------------------- My boiled corn, we like it crunchy Fill a large stockpot halfway with unsalted water and bring to a rolling boil. Add corn on the cob (husk and cornsilk removed) to the boiling water. Let water return to a full boil. Cover pot and immediately turn off heat. Let covered pot sit undisturbed on the burner for 10 to 15 minutes. Remove corn and serve hot with your choice of butter, margarine, salt, and/or other seasoning I make my own flavored butter for the corn.

Chipotle and Orange Chicken (Eating Well) 2 tablespoons orange-juice concentrate, thawed 1 tablespoon finely chopped chipotle peppers in adobo sauce, (see Note) 1 tablespoon balsamic vinegar 2 teaspoons unsulfured molasses 1 teaspoon Dijon mustard 1 pound boneless, skinless chicken breasts, trimmed Salt to taste 1 Preheat grill or broiler. 2 Whisk together orange-juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl. 3 Lightly oil the grill or broiler rack. Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer. Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Can I do a dessert? I saw this in an email from Relish magazine and tried it. Absolutely delish. I made my own buttermilk from regular milk and lemon juice. It is very moist and flavorful. Banana Cake: 1/2 cup (1 stick) butter, softened 1 cup sugar 2 eggs, slightly beaten 1 teaspoon vanilla 1 cup mashed ripe banana 1 cup buttermilk 2 1/4 cups sifted all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts or pecans Frosting: 1/4 cup (1/2 stick) butter, softened 1 pound powdered sugar 1/2 cup mashed ripe banana 1/2 teaspoon lemon juice Instructions Preheat oven to 375F. Grease and flour 2 (9-inch) round cake pans. To prepare cake, combine butter and sugar in a mixing bowl. Beat with a mixer at medium speed until light and fluffy. Add eggs and vanilla. Combine banana and buttermilk in a small bowl. Sift together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with banana mixture. Stir in nuts. Scrape batter into prepare pans. Bake 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and cool completely on wire rack. To prepare frosting, combine butter with 1 cup powdered sugar; mix well. Combine banana and lemon juice. Add to butter mixture alternately with remaining powdered sugar. Frost top of one cake layer. Place second layer on top and frost sides and top. (If frosting seems too soft, chill for a short time. Testers� notes: Increase the frosting by half if you like a thicker coating

Grilled Thai Chicken Breasts (Fine Cooking) The reviews on this recipe were all superb, and the recipe can be easily halved for your family. Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until youâÂÂre left with just the tender heart of the stalk. 1-1/2 cups chopped fresh cilantro (leaves and tender stems) 3/4 cup coconut milk 1/4 cup finely chopped lemongrass (from about 2 stalks) 12 fresh basil leaves 3 Thai bird chiles, 2 jalape�os, or 2 medium serranos, stemmed, seeded, and finely chopped 3 cloves garlic, minced 1-1/2 Tbs. kosher salt 2 tsp. packed light brown sugar 1-1/2 tsp. freshly ground black pepper 3/4 tsp. ground coriander 12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached) 2 limes, cut into wedges for serving Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and pur�e until smooth. Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day. Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.