Q Kitchen

  Chicken Marinade Recipes Chicken Satay: - 2 pounds of chicken breasts or thighs, cubed - 1/4 cup neutral oil - 1/3 cup coconut milk - 3 tbsp. soy sauce - 2 tbsp. peanut butter - 1 tbsp. fish sauce - 2 tbsp. red curry paste - 1.5 tbsp. brown sugar Southwest Chicken: - 2 pounds boneless chicken breasts or thighs - 1/4 cup olive oil - 2 tsp. paprika - 1.5 tsp. cumin - 1 tsp. allspice - 1.5 tsp. salt - 1 tsp. cayenne - 1.5 tsp. garlic powder - Freshly ground pepper to taste - 4 cloves garlic, minced - 1 onion, sliced - 1 bell pepper, sliced Garlic Soy Chicken - 2 pounds chicken breasts or thighs - 1/4 cup soy sauce - 1 tbsp. dark soy sauce - 2 tbsp. water - 2 tbsp. brown sugar - 2 tbsp. sesame oil - 5 garlic cloves, minced - 1 tsp. fresh ginger, grated Italian Chicken: - 2 pounds chicken breasts, cubed - 1/4 cup olive oil - 1 tbsp. paprika - 2 tsp. onion powder - 2 tsp. Italian seasoning - 1 tsp. crushed red pepper (or to taste) - 1.5 tsp. salt - Black pepper to taste - 4 garlic clo...

  SUMMER SCHEDULE ⏰ Time: 10:00 a.m. - 12:00 p.m. 💸 Cost: FREE 📍 DATES & LOCATIONS June 24 - Browns Park | 3101 S Pines Rd, Spokane Valley, WA 99216 July 1 - Friendship Park | 606 E Greta Ave, Spokane, WA 99208 July 8 - Orchard Park | 20298 E Indiana Ave, Liberty Lake, WA 99019 July 15 - Audubon Park | 3405 N Milton St, Spokane, WA 99205 July 22 - Upper Manito Playground | 2406 S Tekoa St, Spokane, WA 99203 July 29 - Browns Park | 3101 S Pines Rd, Spokane Valley, WA 99216 August 5 - Friendship Park | 606 E Great Ave, Spokane, WA 99208 August 12 - Orchard Park | 20298 E Indiana Ave, Liberty Lake, WA 99019 August 19 - Audubon Park | 3405 N Milton St, Spokane, WA 99205 August 26 - Upper Manito Playground | 2406 S Tekoa St, Spokane, WA 99203

  Here's how you make it: Combine 3 tablespoons of sugar, 1 1/2 teaspoons of active dry yeast, and 2 cups of warm water (roughly 45 to 50 seconds in the microwave). Let the yeast activate for 10 to 15 minutes. Mix in 4 cups of flour, 2 teaspoons of salt, and 3 tablespoons of oil. Gradually add 1 to 2 more cups of flour until the dough pulls away from the bowl. Knead the dough for approximately 5 minutes. Divide the dough into four pieces and place them in oiled, covered containers in the refrigerator for 24 to 48 hours. After chilling, shape into balls and allow them to reach room temperature before rolling them out on a floured surface. Dock the dough thoroughly with a fork to prevent air bubbles during baking. Parbake the crusts at 400°F for 4 minutes. Let the crusts cool completely before wrapping and freezing them.

  Chicken Fajitas 3–4 chicken breasts 1 orange pepper 1 green pepper 1 yellow pepper 1 onion 1 packet fajita seasoning Add everything to a freezer bag Freeze Cook LOW 6–8 hours Serve over rice or in tortillas ⸻ Hawaiian Meatballs 2 lbs frozen meatballs 1/4 c brown sugar 1/4 c soy sauce 1/2 tsp garlic powder 1 jar sweet and sour sauce 1 red pepper 1 c broccoli 1 onion 1 can pineapple chunks with juice Add everything to a freezer bag Freeze Cook LOW 6–8 hours Serve over rice ⸻ Sausage and Peppers 2 packages sausage or kielbasa 2 green peppers 1 red pepper 1 onion 2–3 cloves garlic 1 (15 oz) can Italian-style diced tomatoes 2 tsp Italian seasoning olive oil (drizzle) Mix everything in a freezer bag Drizzle with olive oil Freeze Cook LOW 6–8 hours Serve over noodles ⸻ Southwest Chicken 1.5 lbs chicken 1 can black beans (drained) 1 can diced tomatoes + green chiles 1 c corn 1/2 c salsa 1 red onion 1 jalapeño 2 tsp cumin 2 tsp chili powder 4 cloves garlic juice of 2 limes salt + pepper ...

  Richard and Suzanne's Famous Spaghetti Sauce 4 tablespoons olive oil 8 cloves garlic, minced 2 large onion, diced 2 large green bell pepper, chopped 12 fresh basil leaves, minced 2 bunch green onions, diced 2 bay leaf 2 teaspoons salt 2 teaspoons ground black pepper 4 (10 ounce) cans tomato sauce 2 (15 ounce) can stewed tomatoes 2 (10 ounce) can diced tomatoes with green chilies, undrained 5 cups water 4 teaspoons white sugar Directions Pour the olive oil into a skillet and place over medium heat. Cook the garlic in the hot oil 1 to 2 minutes; add the onion, bell pepper, basil, green onion, and bay leaf and cook until the bell pepper softens; season with salt and pepper. Stir in the tomato sauce, stewed tomatoes, diced tomatoes with chiles, water, and sugar; continue to cook 20 to 30 minutes, stirring every 5 to 10 minutes.

  You Will Need 1 (4-ounce) jar sliced pimento peppers, drained (about ½ cup) 8 ounces extra-sharp Cheddar, grated on the large holes of a box grater ¼ cup (2 ounces / 56 g) cream cheese, at room temperature 3 tablespoons mayonnaise ¼ teaspoon freshly ground black pepper ¼ to ½ teaspoon red pepper flakes ⅛ teaspoon garlic powder Pinch fine sea salt, plus more to taste For serving: Crackers, veggies, pickles , or sliced crusty bread Directions 1 Thoroughly drain the jar of pimento peppers, then spread them on a cutting board and finely chop them into tiny pieces. 2 In a medium bowl, combine the chopped pimentos, cheddar cheese, cream cheese, mayonnaise, black pepper, red pepper flakes, garlic powder, and a pinch of salt. 3 Use a spoon or a flexible rubber spatula to smoosh and stir the ingredients until the cream cheese and mayonnaise are well blended. Do your best to keep some of the shredded cheddar’s texture. 4 Taste and adjust with additional salt or red pepper flakes. Serve imm...