Delicious Home Cooked Meals

The Merrick Girls Weekday Recipes facebook foodies group has some delicious ideas for meals fyour family will enjoy for the holidays or any day! Give these recipes a try and if you haven’t already joined their group, visit them on facebook to exchange recipes and join the fun!

MARINATED CHICKEN & BEEF KABOBS

~ Christine White Restaino

Chicken and beef kabobs with mango and veggies. All marinated in hoisin sauce, ginger, garlic, fresh squeezed orange juice and lime juice. Serve with brown rice.

Marinated Chicken & Beef Kabobs

PINEAPPLE SHRIMP

Denise Rubinstein Grossman

1 1/4 lb shrimp (peeled and cleaned) 1 tsp low sodium soy sauce 1 clove garlic grated 8oz can of pineapple juice fresh pineapple pieces for kabobs salt to taste.

Mix all ingredients except for pineapple, marinade for 30-45 minutes, make kebabs using the pineapple. Grill over indirect heat.

Pineapple Shrimp

SWEET & STICKY HOT HONEY BBQ RIBS

Gabrielle Calle

2 day operation:

DAY ONE: Brine ribs completely submerged in water flavored with maple syrup, cinnamon, star anis, salt, peppercorns, adobo, onion powder garlic powder, fresh garlic and onion sliced. For measurement I pour the spices in the palm of my hand until it looks like 3TB. 3 each cinnamon stick and star anis. Let the ribs sit in the fridge submerged over night.

NEXT DAY: Remove from brine and place in braising liquid. Water flavored with sliced apples, onion, garlic, no salt no pepper nothing. Braise ribs completely submerged for 7 hours at 225° I know it sounds low but slow is the way to keep them juicy! Turn the oven up too 350° let ribs go meat side down for one more hour. Remove from stove let cool in liquid for 20 min. Remove from liquid glaze with your favorite BBQ.

BBQ SAUCE

Cook one onion and 8 cloves of garlic sliced until soft. Add mustard powder 3Tb, garlic powder 1TB, onion powder 2TB, paprika 4TB, aleppo pepper flakes 4 TB. Deglaze with the juice of one lemon, half cup of white vinegar, worsheshire sauce 4TB, ketchup 2C, half cup maple syrup, 1C brown sugar, half cup Mike's hot honey cook until homogeneous then blend. We used the rib braising liquid to thin it out a bit, around 1.5C

COOK RIBS

Bake at 375° with first glaze for 20 minutes. Add thick second coating cook for 25 minutes.

If you need more char you can broil for 5 to 10 minutes but keep an eye on it because the sugar will burn!

GARLIC HONEY MUSTARD SLOW COOKED HAM

Gail Peltz Goldman

9-10 pound precooked spiral cut ham, bone in

2 cups honey 1 cup Dijon mustard

1/4 cup Worcestershire sauce

2 tablespoons minced garlic

Combine all ingredients except ham in your blender and pulse until well blended. Reserve one cup of glaze. Place ham in crock pot, flat side down. Slowly pour glaze over ham, making sure to get some between each spiral slice. Lift ham to get glaze underneath as well. Cook on low for 2 hours. Pour remaining glaze over ham and continue cooking on low for an additional 1 to 2 hours. Enjoy!

POT ROAST

Jill Bromberg

3lbs Deckel cut pot roast salt

pepper and garlic oil to coat bottom of pan

5 red potatoes

3 carrots

2 onions

fresh sting beans

3 cups beef broth

1/2 cup Worcestershire sauce

Preheat oven. Wash decked roast and dry with paper towel. Season with salt and pepper. Then place oil on the bottom of a dutch oven to lightly coat the bottom and sear meat on both sides. Remove meat and add a teaspoon of chopped garlic. Then add 1 cup of beef broth and stir to get the flavors from the meat stuck to the pan into the broth. Turn the heat off and place the meat back into dutch oven. Add 5 or 6 red potatoes, 2 onions, 3 carrots cut into chunks then place around the meat. Add two cups of beef broth. Top meat with 1/2 cup of Worcestershire sauce and cook for two hours on 400 degrees. Add fresh string beans and cook for an additional hour.

Pot Roast

SEARED COD IN WHITE WINE TOMATO BASIL SAUCE

Sheree Glickman-Mancuso

Ingredients For the White Wine Tomato Basil Sauce:

2 tablespoons olive oil

1/2 teaspoon crushed red pepper flakes

2 large cloves or 3 smaller cloves garlic

finely minced 1 pint cherry tomatoes sliced in half 1/4 cup dry white wine

1/2 cup fresh basil finely chopped

2 tablespoons fresh lemon juice

1/2 teaspoon fresh lemon zest

1/2 teaspoon salt

1/4 teaspoon ground black pepper

For the Cod: 2 tablespoons olive oil 1 and 1/2 pounds fresh cod cut into 4 fillets (or four 6 ounce fillets) Season fish and bake. Pour sauce over fish and serve.

Seared Cod in White Wine Tomato Basil Sauce