Joshua William Mitchell

Graphic Design Portfolio

Business Card and Logo

Joshua Mitchell
General Manager

602-761-8370
4801 N. University Ave
Provo, UT 84604
thatgoodbbqplace.com

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March 13th, 7:00pm

4801 N. University Ave, Provo

602-761-8370

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Pizza will be provided!

Magazine

e
7

The queen of
crush, a mom
in a monster
truck helps her
family through
a tough
economy.

By Charlene Renberg Winters (BA 73, MA 96)

Nicole Jardin Johnson (BS

96) gleefully climbs into an 11-foot-high beast and

prepares for battle. With her signature mane of dark
hair and her commanding confidenceand armed
in a helmet and fire-protective suitshe resembles
aw
arrior princess preparing to conquer a world few
women dare to venture.

The Las Vegas mother of two boys drives a
custom-built monster truck, a cherry-red behemoth
called Tasmanian Devil, which weighs in at 10,000
pounds and whose 66-inch tires equal her 5-foot-6
height. A closer inspection of the trucks pointed ears,
hefty ebony nose, and razor-sharp teeth reveals details
in the paint, including hair and whisker d
imples.

For safety she straps into a custom-fit
a luminum seat with immovable neck and head

restraints, but Johnson retains enough control

girl, besides Franks mom, who ever got to drive his
over the 1,475-horsepower motor to hurl the
Cruiser.
monster truck up and over other vehicles.

Although her parents predicted she would

I have the best time, Johnson says. With
not graduate because of her early marriage, a
all the color and action, its as if Im in a cartoon.
determined N
icole returned to BYU and finished
To earn points she crushes smaller vehicles beneath
her degree in construction management while Frank
her trucks huge tires, drives up and over barriers
attended Utah Valley State College.
at high speeds, catches serious air, and performs

As a young family they often spent
tricks, pushing her truck beyond its limitsall to
w eekends camping and four-wheeling t ogether,
the delight of cheering crowds.
and their interests eventually expanded to

A f t e r winning the most victories ever
competition rock crawling, a motor sport in
by a rookie,
Johnson switched trucks, from the
which c ontenders m aneuver f our-wheel-drive
Tasmanian Devvehicles
over
il to the Adharsh
terrain,
vance Auto Parts
such as boulI have the best time,
Grinder. She finders, steep inJohnson
says.
With
all
ished her second
clines, and verseason by racing
tical drop-offs.
the color and action, its
at the first-evInitially it was

as if Im in a cartoon.
er Young Guns
Frank who comShootout at the
peted, and Nicole
Advance Auto
cheered
from
Parts Monster Jam World Finals XIII in March 2012.
the sidelines when their children were young.
She cheerfully describes the huge explosion fans
In 2004 Nicole took the wheel when asked to
saw as she spun multiple doughnuts at Sam Boyd
drive a friends vehicle at a womens rock crawlStadium in Las Vegas.
ing competition. Her first-place win fueled the

I was going to just burn it down with that
familys passion for off-road c ompetition. They
doughnut, she laughs. I was planning to either
acquired a top-of-the-line, custom-built rock
roll or blow up, and so [its no surprise] the tranny
crawler and jumped into the sportNicole as
cooler blew into a million pieces. It took out the
driver, Frank as her spotter, providing another
transmission, of course, but hey, the fans loved it,
pair of eyes to help her navigate tricky spots.
and we had a good time.

From the beginning, we decided our

Johnson grew up under the hood of a
car, spending weekends and summers with a
diesel-mechanic dad. I was around motors, gears,
and smelly oil all the time, she says. Like my dad,
I have an analytical mind, and it was cool to explore
what he did.

As a convert to The Church of Jesus Christ
of Latter-day Saints and the only Church member
in her family, she attended BYU and was engaged
by 19but not to a BYU boy. She returned home
to Ventura, Calif., and married Frank Johnson, her
friends returned-missionary brother. Johnson liked
Franks big, curly hair and his four-wheel drive 72
Toyota Land Cruiser, which her stepdad dubbed
the Japanese Thunder Chicken for its roaring
Nicole Jardin Johnsons truck crushes the competition
Chevy-motor conversion. She recalls, I was the first

approach was going to be wholesome and family

oriented, Johnson says. We were always going to
be on time, and our clothes and vehicles would be
clean whenever we showed up to crawl. I wanted to
set a good example as a member of the Church. Plus
I was going to earn respect by working hard and
being just one of the guys.

Johnson turned professional in 2007, and
the family received national TV coverage in 2008
on the History Channels Modern Marvels during
a
segment that featured people who seek out
dangerous roads. But a 2010 trip to an i nternational
exhibition that focuses on the auto world, i ncluding
motorsports, altered her career trajectory.

I was there late one afternoon and saw
Dennis Anderson standing alone with
his son Ryan. I was instantly
starstruck, Johnson says. He
and his truck,
Grave Digger,
are legendary
on the Monster Jam circuit.
Dennis was polite

and encouraged me
to audition for the A
dvance
Auto Parts Monster Jam.

As a rock crawler Johnson had rolled her
truck in every conceivable directionback flipping,
bursting into flames, and barrel rolling before
eventually landing back on the tires. She figured
monster truck driving was just another challenge.

Within two weeks of meeting the Andersons,
she test drove monster trucks in North C
arolina
and was offered a job by Feld Entertainment,
whicho
perates Advance Auto Parts Monster Jam.
The monster truck season began six weeks later
and crossed the country, with events every weekend during the first three months of the year. Her
January 2011 d
ebut was only her third day driving a monster truck. In her rookie year, Johnson
achieved nine racing winsthe most victories by a
rookie or a female in a single season. She also was
named the Rising Star Driver at the 2011 Monster
Jam awards ceremony. In 2012 she advanced from
racing in arenas to televised stadium events, where
the courses and competition are more challenging

and the spectators sometimes exceed 100,000.

Her biggest accomplishment, in March 2012, was
winning a double down, meaning she won both
the overall racing and freestyle competitions in one
event. What a great way to help support a family,
she says.

The Johnsons are licensed contractors
who build custom homes, and she works from
a home office so she can be a hands-on mom.
[My BYU] degree shaped our careers, she
says. Frank has always been in construction,
and with my degree
in construction management, we
have made a good
team
for the past
d ozen
years. But when
the recession hit
Las Vegas particularly hard, she
was grateful for
opp or t u n it i e s
beyond
the
construction
world.

e
w
,
ing was
n
n
egi oach
e
b
r
m
e
p
o
th
ap oles d.
m
r
o
e
h
u
Fr ed o be w rient
o
id
o
dec ing t mily
go d fa
an

10
4

In her rookie year, Johnson achieved nine racing wings- the

most victories by a rookie or a female in a single season.

Times get tough, and Mamas forced to be a truck

driver, she jokes. This is perfect for me. Im hyper
by nature, and I have a lot of energy. I am obsessed,
however, with safety. To give me focus to do well, I

choose something like tap dancing or knitting,

because shes very feminine. But she was born
fearless. Im learning to relax a little and really
look up to her as a wonderful role model for her
sport.
As much as Johnson loves
When they see this monster monster trucks, she also
ppreciates the profile it gives
truck mother, I get their at- aher
to follow another interest.
tention. As a bonus, my sons She sets a positive example
school groups where
tell me their friends think Im through
she urges children to respect
themselves,
follow
their
the coolest mom around.
dreams with hard work and
discipline, and have confifind a private place to pray before every racenot
dence that they can achieve goals. I want them
to win, but to do my best and be alert. I wouldnt
to envision success, to reinvent themselves, if
race without a prayer.
necessary, and to realize they can be whatever

Her mom, Georgia Crandall, is grateful
they want to be. When they see this monster
her daughter is safety conscious. If anything,
truck mother, I get their attention. As a bomonster trucking seems less dangerous [than rock
nus, my sons tell me their friends think Im the
crawling] because of all the safety regulations,
coolest mom around.
Crandall says. I dont know why Nicole didnt

11

Book

12

By Joshua Mitchell
Homemade, gourmet barbecue recipes for the whole family!

13

ii

By Joshua Mitchell

Homemade, gourmet barbecue recipes for the whole family!

iii

Copyright 2014 by Joshua Mitchell .

Published at Brigham Young University.

iv

Recipes from allrecipes.com.

Images from compfight.com, sxc.hu, and shutterstock.com.
Do not attempt to sell or redistribute this product for any reason.

Table of Contents
Burgers .................................................................................................
Bacon Wrapper Hamburger
Bleu Cheese Burger
Tex-Mex Burger with Cajun Mayo

3
5
7
9

Kabobs ..................................................................................................
Sensational Sirloin Kabobs
Asian Beef Skewers
Haitian Voodoo Sticks
Saucy Beef Kabobs

21
23
25
27
29

Steak Slabs ..........................................................................................

Grilled Delmonico Steak
Savory Garlic Marinated Steak
Whiskey-Marinated Steak
Italian Ribeye

Fish ........................................................................................................
Grilled Salmon Kyoto
Other Meat ..........................................................................................
Restuarant Style Buffalo Chicken Wings
Grilled Turkey Breast with Fresh Sage

Sides ......................................................................................................
Red Skinned Potato Salad
Fabulous Fruit Salad
Baked Macaroni and Cheese
Orange Cream Fruit Salad
Coconut Ambrosia Salad

Sauces and Marinades .....................................................................

Crusty-Crumbled Bleu Cheese Steak Topping
Beer and Brown Sugar Steak Marinade
Steak Tip Marinade
Tip to the Chef.....................................................................................

11
13
15
17
19

31
33
35
37
39
41
43
45
47
49
51
53
55
57
59
61
v

Burgers

This is great! The bacon makes the hamburgers so tender!

Bacon Wrapped HAMBURGER

Submitted By: Jan
Photo By: Molly
Servings: 6
1/2 cup
1 tablespoon
1
1
1 tablespoon
1 tablespoon
1/2 teaspoon
1/8 teaspoon
1 pound
6 slices
6

Prep Time: 15 Minutes

Cook Time: 10 Minutes
Ready In: 25 Minutes
shredded Cheddar cheese
grated Parmesan cheese
small onion, chopped
egg
ketchup
Worcestershire sauce
salt
pepper
ground beef
bacon
hamburger buns, split

Preheat a grill for high heat. In a large bowl, mix together the Cheddar
cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt
and pepper. Crumble in the ground beef, and mix together by hand.

2
3

Form into 6 patties, and wrap a slice of bacon around each one. Secure
bacon with toothpicks.

Place patties on the grill, and cook for 5 minutes per side, or until well
done. Remove toothpicks before serving on hamburger buns.

These hamburger patties are made with ground beef combined with
blue cheese, Worcestershire sauce, and dry mustard. Grill or broil for
best flavor. Patties can also be broiled.

Bleu Cheese BURGER

Submitted By: QUIKSMYLE
Photo By: ALFANN02
Servings: 12
3 pounds
4 ounces
1/2 cup
1/4 teaspoon
1 teaspoon
1 teaspoon
1 1/2 teaspoons
1 teaspoon
12

Prep Time: 15 Minutes

Cook Time: 10 Minutes
Ready In: 2 Hours 25 Minutes
lean ground beef
blue cheese, crumbled
minced fresh chives
hot pepper sauce
Worcestershire sauce
coarsely ground black pepper
salt
dry mustard
French rolls or hamburger buns

In a large bowl, mix the ground beef, blue cheese, chives, hot pepper
sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and
refrigerate for 2 hours.

2
3

Preheat grill for high heat. Gently form the burger mixture into about 12
patties.

Oil the grill grate. Grill patties 5 minutes per side, or until well done.
Serve on rolls.

A jazzy way to spice up the boring basic burger that will tantalize your taste
buds! Cajun spiced mayonnaise is the perfect complement to these spicy beef
burgers.

Tex-Mex BURGER with Cajun Mayo

Submitted By: Sarah Stephan
Photo By: CookinBug
Servings: 4
1/2 cup
1 teaspoon
1 1/3 pounds
1

1/2 cup
1 clove
1 tablespoon
1 teaspoon
4 slices
4
4 leaves
4 slices

Prep Time: 25 Minutes

Cook Time: 15 Minutes
Ready In: 40 Minutes
mayonnaise
Cajun seasoning
ground beef sirloin
jalapeno pepper, seeded and
chopped
diced white onion
garlic, minced
Cajun seasoning
Worcestershire sauce
pepperjack cheese
hamburger buns, split
lettuce
tomato

1
2

Preheat grill for mediumhigh heat. In a small bowl, mix together the
mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.

In a large bowl, mix together the ground sirloin, jalapeno pepper, onion,
garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using
your hands. Divide into 4 balls, and flatten into patties.

Lightly oil the grilling surface, and place the patties on the grill. Cook for
about 5 minutes per side, or until well done. During the last 2 minutes,
lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise
onto the insides of the buns. Put burgers in the buns, and top with lettuce and
tomato to serve.

10

Steak Slabs

11

Marinated steaks so tender you can cut with a fork! Friends and family always
come running when they know Im grilling.

12

Grilled Delmonico STEAK

Submitted By: MACAW06
Photo By: Spunky Buddy
Servings: 4

Prep Time: 10 Minutes

Cook Time: 20 Minutes
Ready In: 3 Hours 30 Minutes

1/2 cup
1/4 cup
6 tablespoons
1/4 cup
1/2
2 tablespoons
1 tablespoon
1 tablespoon
3 tablespoons
3 tablespoons
4 (10 ounce)

olive oil
Worcestershire sauce
soy sauce
minced garlic
medium onion, chopped
salt
pepper
crushed dried rosemary
steak seasoning
steak sauce (e.g. A1)
Delmonico (ribeye) steaks

Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt,
pepper, rosemary, steak seasoning, and steak sauce in the container of a
food processor or blender. Process until well blended.

Prick steaks on both sides with a fork, and place in a shallow container
with a lid. Pour marinade over steaks, cover, and refrigerate at least 3
hours, or overnight.

Preheat an outdoor grill for medium heat, or light charcoal, and wait until
coals are completely white. Soaked wood chips may be added to the coals
when ready for a smoky flavor, if you like.

Remove steaks from marinade, and discard the marinade. Lightly oil the
grilling surface, and place steaks on the grill. Cover, and grill steaks for
about 10 minutes on each side, or to your desired degree of doneness.

13

This beautiful marinade adds an exquisite flavor to these

already tender steaks. The final result will be so tender and
juicy, it will melt in your mouth.

14

Savory Garlic Marinated STEAK

Submitted By: Angie Gorkoff
Photo By: CookinBug
Servings: 2
1/2 cup
1/4 cup
3 tablespoons
2 tablespoons
2 tablespoons
2 teaspoons
1 teaspoon
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1 pinch
2 (1/2 pound)

Prep Time: 15 Minutes

Cook Time: 15 Minutes
Ready In: 1 Day 30 Minutes
balsamic vinegar
soy sauce
minced garlic
honey
olive oil
ground black pepper
Worcestershire sauce
onion powder
salt
liquid smoke flavoring
cayenne pepper
ribeye steaks

In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil,
ground black pepper, Worcestershire sauce, onion powder, salt, liquid
smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade, and turn to coat.
For optimum flavor, rub the liquid into the meat. Cover, and marinate in
the refrigerator for 1 to 2 days.

3
4

Preheat grill for mediumhigh to high heat. Lightly oil the grill grate to
avoid sticking.

Grill steaks 7 minutes per side, or to desired doneness. Discard leftover

marinade.

15

In this recipe, steaks sit overnight in a whiskeybased marinade with onions

and garlic, before being grilled to your desired doneness.

16

Whiskey Marinated STEAKS

Submitted By: Victoria
Photo By: hungryallweighs
Servings: 4
2/3 cup
1/2 cup
1/2 cup
1/2 cup
1/2 cup
1/3 cup
1/3 cup
1/4 cup
1 teaspoon
4 (8 ounce)

1
2
3
4

Prep Time: 15 Minutes

Cook Time: 10 Minutes
Ready In: 8 Hours 25 Minutes
water
whiskey
pineapple juice
brown sugar
diced onion
teriyaki sauce
soy sauce
liquid smoke
minced garlic
ribeye steaks

Whisk together the water, whiskey, pineapple juice, brown sugar, diced
onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.

Lie the steaks in the bottom of a baking dish. Pour the marinade over the
steaks; refrigerate overnight.

Prepare and preheat an outdoor grill for high heat, and lightly oil grill
grate.

Grill steaks to desired doneness, 3 to 5 minutes per side for medium

rare. Allow steaks to rest for 5 to 10 minutes before serving.

17

Fresh herbs, balsamic vinegar, and plenty of garlic flavor these juicy, grilled
rib eye steaks.

18

Italian RIBEYE
Submitted By: Devan
Photo By: billycaseyjr
Servings: 3
10 cloves
1 tablespoon
1 tablespoon
1 tablespoon
1 teaspoon
1 tablespoon
1/2 cup
2 tablespoons
1 teaspoon
3 (10 ounce)

Prep Time: 15 Minutes

Cook Time: 15 Minutes
Ready In: 1 Hour 30 Minutes
garlic, roughly chopped
chopped fresh oregano
chopped fresh basil
chopped fresh parsley
chopped fresh rosemary
kosher salt
olive oil
balsamic vinegar
white pepper
boneless beef ribeye steaks, cut
1 inch thick

Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar
or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic
vinegar, and white pepper until evenly blended. Scrape half of the mixture
into a separate small bowl; set aside. Spread the remaining half of the herb
mixture evenly over the steaks. Set aside to marinate for 1 hour.

2
3

Pprepare and preheat an outdoor grill for mediumhigh heat, and lightly
oil the grill grate.

Cook the steaks on the preheated grill for 7 minutes, then turn over, and
coat with the reserved herb mixture. Continue cooking 7 minutes more
for mediumwell, or until your desired degree of doneness has been reached.

19

20

Kabobs

21

After a wild night marinating in a slightly sweet soy

sauce and lemonlime mixture, sirloin steak chunks are
skewered with veggies and grilled. Youll want to make
these again and again!

22

Sensational Sirloin KABOBS

Submitted By: Kimber
Photo By: Elle
Servings: 8
1/4 cup
3 tablespoons
3 tablespoons
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
4 fluid ounces
2 pounds
2

1/2 pound

1 pint
1

Prep Time: 15 Minutes

Cook Time: 15 Minutes
Ready In: 8 Hours 30 Minutes
soy sauce
light brown sugar
distilled white vinegar
garlic powder
seasoned salt
garlic pepper seasoning
lemonlime flavored carbonated
beverage
beef sirloin steak, cut into 1
inch cubes
green bell peppers, cut into 2
inch pieces
fresh mushrooms, stems
removed
cherry tomatoes
fresh pineapple peeled, cored
and cubed

In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar,
garlic powder, seasoned salt, garlic pepper seasoning, and lemonlime
flavored carbonated beverage. Reserve about 1/2 cup of this marinade for
basting. Place steak in a large resealable plastic bag. Cover with the remaining
marinade, and seal. Refrigerate for 8 hours, or overnight.

2
3

Bring a saucepan of water to a boil. Add green peppers, and cook for 1
minute, just to blanch. Drain, and set aside.

Preheat grill for high heat. Thread steak, green peppers, mushrooms,
tomatoes, and pineapple onto skewers in an alternating fashion. Discard
marinade and the bag.

Lightly oil the grill grate. Cook kabobs on the prepared grill for 10
minutes, or to desired doneness. Baste frequently with reserved
arinade during the last 5 minutes of cooking.
m

23

Strips of flank steak are marinated overnight in a very flavorful mixture

of hoisin sauce, soy sauce, ginger, sherry, barbeque sauce, green onions
and garlic. Skewer, grill and serve as an entree or appetizer.

24

Asian Beef SKEWERS

Submitted By: Vivian Chu
Photo By: GotRice?
Servings: 6
3 tablespoons
3 tablespoons
1/4 cup
1 teaspoon
2
2 cloves
1 tablespoon
1 1/2 pounds

Prep Time: 30 Minutes

Cook Time: 6 Minutes
Ready In: 2 Hours 40 Minutes
hoisin sauce
sherry
soy sauce
barbeque sauce
green onions, chopped
garlic, minced
minced fresh ginger root
flank steak skewers

1
2

In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque
sauce, green onions, garlic, and ginger.

Cut flank steak across grain on a diagonal into 1/4 inch slices. Place
slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over
slices, and mix well. Refrigerate 2 hours, or overnight.

3
4

Preheat an outdoor grill for high heat. Discard marinade, and thread
steak on skewers.
Oil the grill grate. Grill skewers 3 minutes per side, or to desired
doneness.

25

Beef cubes are marinated with cayenne pepper and garlic before being
grilled. This fiery dinner goes great with fresh pitas, chopped onion, and sour
cream to temper the black magic heat! Trust me, youll crave them!

26

Haitian Voodoo STICKS

Submitted By: Eating Indy
Photo By: Luvs2cook
Servings: 4

Prep Time: 20 Minutes

Cook Time: 12 Minutes
Ready In: 2 Hours 32 Minutes

2 tablespoons
2 tablespoons
3 cloves
2 teaspoons
1/2 teaspoon
1 teaspoon
1 1/2 pounds
10

beef bouillon granules

water
garlic, minced
cayenne pepper
salt
black pepper
beef sirloin, cut into inch
cubes
wooden skewers, soaked in
water for 1 hour
vegetable oil

2 tablespoons

Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and
black pepper. Toss the meat in the marinade, cover, and marinate in the
refrigerator for at least 2 hours.

2
3
4

Prepare and preheat outdoor grill for high heat, cleaning grill grate with
oil.

Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a
plate, and roll the skewers in it to coat them on all sides.
Grill the skewers, turning frequently, until the beef has turned light pink,
12 to 15 minutes.

27

This is a four star recipe that combines the great taste of grilled beef kabobs
with a delicious tomato sauce baste. I always double the sauce to top the beef
and veggies over rice. A mouthwatering meal.

28

Saucy Beef KABOBS

Submitted By: Debbie Taber
Photo By: Ange
Servings: 8
2 cups
1/2 cup
1/4 cup
1/3 cup
1 teaspoon
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1 clove
1 tablespoon
1 dash
2 pounds
1/2 pound

1 pint
1
1

Prep Time: 15 Minutes

Cook Time: 40 Minutes
Ready In: 55 Minutes
tomato juice
butter
finely chopped onion
ketchup
dry mustard
salt
paprika
ground black pepper
garlic, minced
Worcestershire sauce
hot sauce
beef sirloin, cut into 1 inch
cubes
fresh mushrooms, stems
removed
cherry tomatoes
large onion, quartered
large green bell pepper, cut into
1 inch pieces

In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup,
mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce.
Simmer for 30 minutes, remove from heat, and allow to cool.

2
3

Prepare and preheat outdoor grill for medium heat, cleaning grill grate
with oil.

Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters,

and green pepper pieces onto skewers, alternating as desired. Drizzle
some of the sauce over the kabobs.

Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until
meat is cooked through, occasionally turning kabobs. Baste with sauce
during the last 5 minutes.

29

30

Fish

31

This grilled salmon gets its great taste from a unique

marinade flavored with garlic, soy sauce, orange and ginger!

32

Grilled SALMON Kyoto

Submitted By: MEYERKL2
Photo By: BATCAVES
Servings: 4
1/3 cup
1/4 cup
2 tablespoons
2 tablespoons
1 teaspoon
1/2 teaspoon
1 tablespoon
1 clove
1/2 teaspoon
4
1 tablespoon

Prep Time: 10 Minutes

Cook Time: 10 Minutes
Ready In: 1 Hour 20 Minutes
soy sauce
orange juice concentrate
vegetable oil
tomato sauce
lemon juice
prepared mustard
green onion, minced
garlic, minced
minced fresh ginger root
salmon steaks (1 inch thick)
olive oil

In a shallow glass baking dish, combine soy sauce, orange juice concentrate,
oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger.
Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30
minutes to 1 hour.

2
3
4

Prepare and preheat an outdoor grill for high heat, cleaning grill grate
with oil.

Remove salmon from marinade. Pour marinade into a small saucepan.

Bring to a boil, and cook for 1 minute.

Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook
on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn
salmon once, and brush with boiled marinade halfway through cooking time.

33

34

Other Meats

35

Restaurantstyle buffalo chicken wings can be prepared in the comforts of

your own home with a few simple ingredients.

36

Restaurant Style Buffalo Chicken WINGS

Submitted By: Kelly
Photo By: I <3 allrecipes
Servings: 5

Prep Time: 15 Minutes

Cook Time: 15 Minutes
Ready In: 2 Hours

1/2 cup
1/4 teaspoon
1/4 teaspoon
1/4 teaspoon
10
1/4 cup
1/4 cup
1 dash
1 dash

allpurpose flour
paprika
cayenne pepper
salt
chicken wings
butter
hot sauce
ground black pepper
garlic powder
oil for deep frying

In a small bowl mix together the flour, paprika, cayenne pepper and salt.
Place chicken wings in a large nonporous glass dish or bowl and sprinkle
flour mixture over them until they are evenly coated. Cover dish or bowl and
refrigerate for 60 to 90 minutes.

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should
be just enough to cover wings entirely, an inch or so deep. Combine
the butter, hot sauce, pepper and garlic powder in a small saucepan over
low heat. Stir together and heat until butter is melted and mixture is well
blended. Remove from heat and reserve for serving.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings
begin to turn brown. Remove from heat, place wings in serving bowl, add
hot sauce mixture and stir together. Serve.

37

Your family will love the light, fresh taste of turkey

breasts grilled and served with lemon and fried sage
leaves. It makes a gourmet treat out of an inexpensive
bird.

38

Grilled TURKEY BREAST with Fresh Sage

Submitted By: Gina Toso
Photo By: Spunky Buddy
Servings: 8
3 tablespoons
3 tablespoons
28 leaves
4

2 tablespoons
3 tablespoons
2 lemons, halved

Prep Time: 20 Minutes

Cook Time: 30 Minutes
Ready In: 1 Hour 20 Minutes
freshly squeezed lemon juice
extravirgin olive oil
fresh sage
skinless, boneless turkey breast
halves
extravirgin olive oil
unsalted butter
lemons, halved
sea salt and freshly ground
black pepper to taste

Mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container
and place turkey breast halves into the marinade. Allow meat to marinate
for 30 minutes at room temperature, turning turkey breasts over occasionally.

Preheat grill for medium heat and lightly oil the grate. Remove turkey
breasts from marinade and reserve the marinade and sage leaves.
Sprinkle turkey on both sides with sea salt and black pepper.

Grill turkey breasts on the preheated grill until they show grill marks, the
meat is no longer pink inside, and an instantread meat thermometer
inserted into the thickest part of the breast reads at least 160 degrees F (70
degrees C), about 30 minutes. Turn turkey pieces over after 15 minutes.

While turkey is grilling, heat 2 tablespoons olive oil with unsalted butter
in a large skillet over mediumhigh heat until hot and bubbling. Pour
reserved marinade, including sage leaves, into the oil and butter and cook,
stirring often, until the marinade has evaporated and the sage leaves are
crisply fried, 10 to 15 minutes.

Transfer grilled turkey breasts to a cutting board and season again with
salt and black pepper if desired; thickly slice the turkey on the diagonal
and arrange on a platter, topped by fried sage leaves and garnished with
lemon halves.

39

40

Sides

41

A creamy potato salad chock full of meltinyourmouth bacon, bits of hard

boiled egg, crunchy celery and spicy onion.

42

Red Skinned Potato SALAD

Submitted By: Donna
Photo By: mominml
Servings: 12
2 pounds
6
1 pound
1
1 stalk
2 cups

Prep Time: 1 Hour

Cook Time: 30 Minutes
Ready In: 2 Hours
clean, scrubbed new red
potatoes
eggs
bacon
onion, finely chopped
celery, finely chopped
mayonnaise
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until
tender but still firm, about 15 minutes. Drain and set in the refrigerator to
cool.

Place eggs in a saucepan and cover with cold water. Bring water to a
boil and immediately remove from heat. Cover and let eggs stand in hot
water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

3
4

Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Drain, crumble and set aside.

Chop the cooled potatoes, leaving skin on. Add to a large bowl, along
with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper
to taste. Chill for an hour before serving.

43

How could this recipe miss with ripe nectarines, apples, walnuts, and dried
cranberries, all stirred in a bowl with lemon yogurt. Chill and enjoy.

44

Fabulous FRUIT SALAD

Submitted By: Tracy Fall
Photo By: Foodie Family
Servings: 4
1
1

1
2 stalks
1/2 cup
1/2 cup
1 (8 ounce) container

Prep Time: 20 Minutes

Cook Time: None
Ready In: 20 Minutes
red apple, cored and chopped
Granny Smith apple, cored and
chopped
nectarine, pitted and sliced
celery, chopped
dried cranberries
chopped walnuts
nonfat lemon yogurt

In a large bowl, combine red apple, Granny Smith apple, nectarine, celery,
dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

45

You will love the flavor of sauteed onion, garlic and bacon in this rich and
creamy macaroni and cheese bake. The secret to the cheese sauce is constant
stirring over low heat. Add the milk just a bit at a time and keep stirring!

46

Baked MACARONI AND CHEESE

Submitted By: Abbey Robb
Photo By: mominml
Servings: 5

1
2
3
4
5

2 slices
8 ounces
1
1 clove
3 cups
2 tablespoons
3 tablespoons
2 cups

Prep Time: 10 Minutes

Cook Time: 35 Minutes
Ready In: 45 Minutes
bacon
penne pasta
onion, chopped
garlic, minced
shredded Cheddar cheese
butter
allpurpose flour
milk

Preheat oven to 350 degrees F (175 degrees C) and prepare kitchen for
cooking.

Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Drain, crumble and set aside.

In a large pot with boiling salted water, cook all the pasta until al dente.
Then drain.

In a medium skillet saute the chopped onion, and minced garlic. Take off
heat and add chopped cooked bacon and set aside.

To make the sauce, in a medium saucepan melt the butter or m

argarine
over low heat. Once melted, add the flour and stir constantly for 2
minutes. Gradually add milk and continue stirring until thickened. Stir in 2
cups of the grated Cheddar cheese and stir until melted.

Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2

quart casserole dish. Add the last cup of grated Cheddar cheese to top of
mixture.

Bake uncovered in preheated oven until cheese on top is melted and

brown, 15 to 20 minutes. Serve warm.

47

Canned and fresh fruit are mixed into a lovely orange cream concoction made
form vanilla pudding, milk, orange concentrate and sour cream. After a few
hours in the refrigerator, it s ready to be spooned out and enjoyed.

48

Orange Cream FRUIT SALAD

Submitted By: LEAGLE
Photo By: Andi B.
Servings: 10
1 (3.5 ounce) package
1 1/2 cups
1/3 cup

3/4 cup
1 (20 ounce) can
1 (15 ounce) can
1 (11 ounce) can
2
1

Prep Time: 10 Minutes

Cook Time: None
Ready In: 2 Hours 10 Minutes
instant vanilla pudding mix
milk
frozen orange juice concentrate,
thawed
sour cream
can pineapple tidbits, drained
sliced peaches, drained
mandarin orange segments
bananas, sliced
apple peeled, cored and sliced

In a medium mixing bowl, combine pudding mix, milk, and orange juice
concentrate. Beat with an electric mixer on medium speed for 2 minutes.
Mix in sour cream.

In a large salad bowl, combine fruits. Gently mix in orange dressing.

Cover, and refrigerate for 2 hours.

49

Therell be twelve happy people at your table when you spoon

us this delightful salad/dessert, made with Mandarin oranges,
pineapple, whipped topping, coconut, marshmallows and, of
course, maraschino cherries.

50

Coconut Ambrosia SALAD

Submitted By: Didi
Photo By: Cookin Up A Storm
Servings: 12
1 (11 ounce) can
1 (8 ounce) can
3 1/2 cups
2 cups
2 cups
1/2 cup
1 cup

1
2

Prep Time: 10 Minutes

Cook Time: None
Ready In: 1 Hour 10 Minutes
mandarin oranges, drained
crushed pineapple, drained
frozen whipped topping, thawed
shredded coconut
miniature marshmallows
milk
maraschino cherries

In a large bowl, combine the oranges, pineapple, whipped topping, coconut,

marshmallows and milk.
Mix together well and chill 1 hour before serving. Garnish with cherries.

51

52

Sauces and Marinades

53

A rich and slightly crunchy blue cheese topping for any cut of grilled steak! If
you like the blue cheese crumb crust on your steak at Outback Steakhouse
you will love this! The kids cant get enough, and they dont even like blue
cheese.

54

Crusty Crumbled Bleu Cheese STEAK TOPPING

Submitted By: Ski Mom
Photo By: Occasional Cooker
Servings: 2
3 tablespoons
1 tablespoon
1/2 cup
1/2 cup
2 (6 ounce)

1
2
3

Prep Time: 5 Minutes

Cook Time: 10 Minutes
Ready In: 15 Minutes
roomtemperature butter
prepared horseradish
crumbled blue cheese
Italianseasoned bread crumbs
ribeye steaks

Prepare and preheat an outdoor grill for mediumhigh heat and lightly oil
the grate.

Set oven rack about 6 inches from the heat source and preheat the ovens
broiler.

Stir butter and horseradish together in a bowl until evenly mixed.

Fold blue cheese crumbles into the butter mixture. Mix bread crumbs
thoroughly into topping.

Grill steaks until they start to firm and are reddishpink and juicy in the
center, about 4 to 5 minutes per side for medium rare. An instantread
thermometer inserted into the center should read 130 degrees F (54 degrees
C). Transfer steaks to a broiler pan. Spread about half the blue cheese mixture
atop each steak.

Cook steaks under the broiler until the crust becomes golden, about 3
minutes.

55

I concocted this marinade on a lark and it turned out great. The flavors complement and do not overwhelm the natural taste of beef.

56

Beer and Brown Sugar STEAK MARINADE

Submitted By: Craig Jones
Photo By: paslea1987
Servings: 4
2 (16 ounce)
1/4 cup
2 tablespoons
2 tablespoons
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon

Prep Time: 30 Minutes

Cook Time: 15 Minutes
Ready In: 1 Hour 10 Minutes
beef sirloin steaks
dark beer
teriyaki sauce
brown sugar
seasoned salt
black pepper
garlic powder

1
2

Prepare and preheat outdoor grill for high heat, cleaning the grill grate
with oil.

Use a fork to poke holes all over the surface of the steaks, and place
steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce,
and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle
with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10
minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and
garlic powder, and continue marinating for 10 more minutes.

3
4

Remove steaks from marinade. Pour marinade into a small saucepan,

bring to a boil, and cook for several minutes.

Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired
doneness. During the last few minutes of grilling, baste steaks with
boiled marinade to enhance the flavor and ensure juiciness.

57

This marinade is great for beef or chicken. The

Worcestershire sauce and Italianstyle dressing give the
marinade a zing, while the garlic pepper seasoning and
barbeque sauce give it that barbeque flavor. The longer
the beef or chicken sits in the marinade, the better it will
taste.

58

Steak Tip MARINADE

Submitted By: DOMENICI
Photo By: cookinmama
Servings: 8
1/2 cup
1 cup
2 teaspoons
1 cup
2 pounds

Prep Time: 15 Minutes

Cook Time: 10 Minutes
Ready In: 1 Hour 25 Minutes
Worcestershire sauce
Italianstyle salad dressing
garlic pepper seasoning
barbeque sauce
beef sirloin tip steaks

In a medium bowl, mix the Worcestershire sauce, Italianstyle salad

dressing, garlic pepper seasoning, and barbeque sauce. Place the meat in
the marinade, and turn to coat. Cover, and refrigerate for at least 1 hour.

2
3

Prepare and preheat outdoor grill for high heat, cleaning grill grate with
oil.

Brush grill lightly with oil to prevent sticking. Place steaks on the grill,
and discard marinade. Grill steaks 10 minutes on each side, or to desired
doneness.

59

60

Tip to the Chef

Barbecueing is a fun and relaxing pasttime. However, it can also be a very
detailed and delicate hobby.
This art requires patience. Slow-cooking your barbecue will always yeild far
more desirable results than if you just blow through the process. Crucially,
slowing down the experience will preserve the tender juicyness of the meat.
But also, its more fun to take your time, kick back, and enjoy the company!
Lucky, you. Im about to reveal the key to world-class barbecue. Its the big
papa. Its the notorious mouth-watering thing... that makes the mouth water.
Its the izzle-dizzle.
Passed down from generation to generation, the secret ingredient to successful
barbecue has followed our family in an unbreakable line. But yes, I am going to
share it with you now. This one savory and sweet ingredient is often a surprise.
Honey. You can never have too much.
May all your barbecue dreams come true!

Enjoy!
61

You couldnt get a barbecue during the barbecue

mating season in a field full of horny barbecues if
you smeared your body with barbecue sauce and
did the barbecue mating dance. Edward Flaherty
BBQing is one percent inspiration, and ninety-nine
percent perspiration. Rene Descartes

62