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.

I make 50 of these @ a time, then freeze them for Dh's breakfast. It's for those days when ya don't have muffins, pumpkin bread or other home made items for him. :0) Pare down or adjust to your liking. People used to see me eating these and want me to write the recipe down....so here it is. :0) Breakfast Burritos You can pare this recipe down to serve 2 people or open your own burrito business 50 10" flour tortillas 3 cans-32oz ea Las Palmas green chile enchilada sauce Or feel free to make your own 3 lb.s breakfast sausage(Jimmy Deans is good) cooked & crumbled NOTE: If you use HOT sausage it will give these more ZIP! 8 cups cooked white rice or brown 3 lb grated colby or cheddar cheese Note: If your making these to serve right away, add cooked scrambled eggs to each burrito....but eggs do NOT freeze well as they have a rubbery texture when thawed. 50 zip lock baggies Layout all 50 tortillas on your counter. :0) Place a generous scoup of rice on each. Sprinkle about 3 TBL crumbled sausage on each little pile of rice. Sprinkle each with grated cheese. Spoon about 3 TBL green chile sauce on top of each. Now fold each side over and pull the bottom and top together. Put into a ziplock baggie, pressing the air out as you zip it shut until you have packaged all 50. Freeze.

This looks good and the reviews great as well. Five-Spice Grilled Chicken with Hoisin-Maple Glaze (Fine Cooking) Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they're really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you're feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings. Serves 4 to 6 2 Tbs. dark brown sugar 1 Tbs. sweet Hungarian paprika 1 Tbs. minced fresh garlic (about 3 large cloves) 2-1/2 tsp. Chinese five-spice powder 1 tsp. ground fennel seed 1 tsp. dry mustard Kosher salt and freshly ground black pepper 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings) 1/4 cup hoisin sauce 2 Tbs. pure maple syrup 1 Tbs. soy sauce 1 Tbs. honey 2 tsp. Asian sesame oil 2 tsp. minced fresh ginger 1/4 cup peanut or canola oil Tip: Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don't glaze the chicken until just before it's done, or the glaze will burn; watch for flare-ups after the glaze goes on. In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours. Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325F to 375F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder. Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165F (breast pieces) to 170F (leg pieces), 30 to 45 minutes. Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.