Crinkled Molasses Ginger Cookies

1 cup sugar

3/4 cup vegetable shortening (or margarine)

1/4 cup light molasses

1 egg

2 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom

1/4 teaspoon salt

Granulated sugar

Heat oven to 350.  In large mixing bowl, combine 1 cup sugar, shortening, molasses and egg.

Beat at medium speed of electric mixer until well blended.

Add flour, baking soda, cinnamon, ginger, cloves, cardamom & salt.

Beat at low speed until soft dough forms.

Shape dough into 1-inch balls. Roll balls in granulated sugar.  

Place balls 2 inches apart on ungreased cookie sheets.

Bake for 8 to 12 minutes, or until set.

Cool completely before storing

::Thai Peanut Lime Dressing::

                                                               Dressing:

3 tablespoons peanuts
3 tablespoons lime juice
2 tablespoons rice wine vinegar
1 red chiles, minced
1 1-inch square piece ginger, peeled, grated
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mint, or lemon grass, chopped
2 tablespoons water

Avocado Mayo

2 T grated white onion {using a sieve, rinse grated onion under cold water and let excess water drain off}
1 ripe avocado: pitted & peeled
2 T mayonnaise
2 plum tomatoes: cored, seeded & chopped
1 T fresh cilantro: finely chopped
2 t fresh lime juice
1 small garlic clove: grated
Kosher salt

Mash avocado & mayo in a bowl.
Stir in the rest of the ingredients.
Season generously with salt.

Serve on burgers or sandwiches.

Found in 'weber's Way To Grill'

::Mojo Drumsticks::

::Photo Credit::

AIDAN AND I HAVE AVOIDED CHICKEN ON THE BBQ FOR FEAR OF THE DREADED DRYNESS. BUT THEN WERE HOSTED BY FOLKS WHO DID IT RIGHT. WE HAVE BEEN COOKING THESE BABIES EVER SINCE.

8-10 chicken drumsticks

Marinade::1/2 cup fresh orange juice
2 Tbs soy sauce
2 Tbs fresh lime juice
2 Tbs olive oil
1 Tbs minced garlic
1/2 tsp Tabasco sauce
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp pepper

Instructions:: 1. Whisk together marinade ingredients. Place in a large freezer bag with drumsticks. Press out the air and seal. Leave in the fridge for up to 8 hours. Turn over halfway. 2. Remove chicken. Empty marinade into a saucepan. Bring to a boil. Boil for one minute and use to baste the chicken on the BBQ. 3. Grill meat over direct medium heat until grill marked. Then grill on indirect medium heat for 30-40 minutes until juice runs clear. For crispy skin place back on direct heat for the last 5 minutes.

Sides:: Grilled Veggies and Grilled baguette

Banana Bread take 2

1/4 cup butter
1/2 cup brown sugar
1/8 cup ground flax seed
3 overripe mashed bannanas
1 tsp baking soda
pinch of salt
1/2 cup whole wheat flour
1 cup white flour
handful of chocolate chips

My updated ingredient list for this recipe

Oatmeal Cranberry Flaxseed Cookies

My new favorite cookie recipe: click here

Chicken Papadoris

I got this recipe from Alanna and it is AMAZING. you have to try it.
The original recipe is here
I've tripled the amounts in the details below because I found the original amounts was only enough to serve 2-3, and I've made a few modifications from the original.

3/4 cup pine nuts
1/4 ~ 1/2 cup butter (I made it with the full 3/4 cup it originally called for once and found it too greasy... so the next time I used less butter)
6 chicken breasts, cubed
3 small onions, chopped
1 head of garlic, crushed
6 T soy sauce
3- 14oz cans of coconut milk
6 cubes of chopped frozen spinach
5 tsp paprika (I use smoked paprika)
1 tsp cumin
3 tsp curry powder

* toast the pine nuts and set aside
* melt the butter in a frying pan and brown the chicken (I did this in batches)
* add onions & garlic, saute until tender
* add the soy sauce, cocunut milk, spinach & spices
* simmer 20 min
* add in the toasted pine nuts
* serve over rice

(if you have time let it simmer longer under it is nice and thick, if you don't have time and want it thicker you can dissolve 2 Tblsp of cornstarch in 3/4 cup cold water and add it to the pan.)