If you’ve sampled our chicken wings at the farmers markets, this is what they were marinated in.
Mix all ingredients. Pour mixture into a bowl or a plastic freezer bag with chicken. Set in refrigerator and allow marinade to soak in overnight. If grilling or roasting, you can use leftover marinade to baste the chicken. Make sure any marinade added during cooking gets throughly cooked. To avoid risk from bacteria, discard leftover marinade.
(If you prefer shortcuts, you can use Mojo Criollo by Goya, available in the Mexican section of your grocery store.)
1 gallon of chicken stock (skimmed and strained)
1 onion chopped
1 can of corn
1 medium butternut squash (cut up into quarters, seeds removed)
1/2 tsp oregano/basil (italian spice blend)
1/2 tsp black pepper
1/4 tsp salt
dash of Mrs.Dash
1/4 tsp tyme
Add all the above ingredients to boiling broth, simmer for 6 hours or thereabouts. After 1 hour remove the squash and carefully peel the rind from the meat with a fork. The squash meat will be soft and falling apart. You can mash it or leave it chunky and put it back into the soup. When the soup is almost done:
Add 2 cp (3 handfuls) of egg noodles
Simmer for 5 minutes then turn off the heat.
Add about a cup or more of Potato Flakes to thicken as desired.
Makes 10-12 servings
2 small-medium sized butternut squash
4 T. butter, softened
Dash of salt and pepper
Zest of 1 orange
3 T. honey
Pinch of cinnamon
Cut the squash into halves, lengthwise. Remove the seeds and rub half of the butter all over the insides. Add a dash of salt and pepper and bake (skin side down) at 350 degrees for 30-40 minutes, until tender.
When the squash is done, remove from oven and scoop out the insides (probably a good idea to let it cool a bit). Put in a bowl or food processor with the remaining ingredients and blend well.
Makes about 6 servings
Serving size 1/6 of prepared recipe
Fat 8 g.
Sat. Fat 0g.
Chol. 20 mg.
Sodium 79 mg.
Sugars 8 g.
More recipes coming soon.