Tuesday, December 28, 2010
Tuesday, December 21, 2010
lunar eclipse
Monday, December 20, 2010
SWEET TEA
Recipe #1 Southern Sweet Iced Tea
Ingredients:
3 Family sized tea bags
a pinch baking soda (about 1/4 teaspoon)
1 to 1 1/3 cups of sugar
Directions:
Here is my never fail sweet tea...
Everyone (even yankees) loves it.
Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water and add 3 family sized tea bags. Remove from heat and cover. Allow to sit for at least 10-15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate.
*the soda takes out the bitterness and darkens the tea....this small amount doesnt change the taste.
Recipe #2 Sun Tea (no cooking!)
Ingredients:
3 Family sized tea bags
1 quart water
Glass or translucent pitcher
Directions:
Here is my easy, no work needed...Sun Tea
Put the water and tea bags in the pitcher. Put in the Sun and let sit. In about 30 minutes to an hour you have tea. Add cold water to desired strength. Refrigerate.
This recipe is great for guys who can't cook!
Note: The sun does not usually heat water up enough to kill all the bacteria, so you should take proper cleaning procedures and throw out the tea if it ends up looking weird (extra thick, has strands in it, is syrupy).
bbq chicken sammie...yum yum
Ingredients
- 12 oz boneless, skinless chicken breast
- 4 cups low-sodium chicken broth
- water, as needed
- 1/2 cup barbecue sauce, your favorite (if you are daring, make your own…I haven’t attempted this yet)
- alfalfa sprouts
- 4 sprouted wheat buns
- butter
- garlic powder
- sea salt
Directions
Cut chicken breasts into quarters to help it cook faster. Place into a medium size sauce pot, pour in chicken broth for added flavor, and top off with water so that chicken is covered. Boil until chicken is cooked through.
While chicken is boiling, preheat oven to 400° F. Place sprouted wheat buns, open face, on a cookie sheet. Spread a small amount of butter (maybe 1/2 tsp per bun) on each, just to help them toast. Sprinkle with a little garlic powder and salt. Place cookie sheet into the oven and toast for 10 minutes, or until golden brown on top. Remove from oven and set aside.
Remove chicken from pot and place on cutting board. Using two forks, shred chicken into small, bite-size pieces. Then place chicken into a medium size bowl. Cover with barbecue sauce. Typically I use about 1/2 cup of barbecue sauce per 12 ounces of chicken but you can start with a little, mix, and add more if necessary. Stir until chicken is thoroughly coated. Set aside.
Time to assemble…
Place bun open face on plate. Spoon 1/4 of the barbecue chicken mixture onto the bottom half of the bun. Then top with a bunch (I use about a palmful) of alfalfa sprouts. Place top half of bun on top. Serve!
albert einstein quote
— Albert Einstein