Thunder Roads Magazine of Oklahoma/Arkansas TRMOKAR July 2017_FINAL | Page 37

FEATURES
SPICY PATRIOT PEANUT CHICKEN
3 Chix Legs, 3 Thighs & 3 Breasts
1 Cup of Quality Peanut Butter
1/4 Cup of Soy Sauce
1 Tbls. of Smoked Paprika & A Pinch of Cayenne
mixed together with a Tbls. of Lime Juice
1/2 Cup of Unsweetened Coconut Milk
2 Tbls. Apple Cider Vinegar
Salt & Pepper to Taste
Place chicken in a large ziplock bag. In a me-
dium bowl add all the ingredients and whisk
to combine until smooth. Pour the marinade
all over the chicken in the ziplock bag. Place in
fridge and allow to marinate for at least 2 hours.
Take chix from fridge and allow to come to room
temp. Now, you can cook on a hot grill for those
fab grill marks, or on a grill plate over your gas
stove or, you can bring a frying pot of oil up to
apprx. 450 degrees and fry them quick. You
might want to make a tad more of the marinade
to brush on chicken regardless of which way you
prepare. We had these grilled on an outside grill
and they were clucking fabulous!
CRABMEAT STUFFED PORTOBELLO’S
10 Extra Large Portobello Mushrooms
2 Small Cans of Alaskan King Crab
1 Small Bag of Shredded Swiss Cheese
1 Bundle of Scallions
Lime Juice; real of bottled
Olive Oil & Also 2 Large Pats of Butter
Salt & Pepper to Taste
If not already removed, remove the stems and
the gills from your Portobello’s. Wipe clean inside
with damp paper towel. In a large skillet, cover
the bottom of skillet with oilive oil and add the
pats of butter until melted. Put the cap side
down and cook on medium-high. You want a
beautiful golden brown color. Flip over and let in-
side cook for just a bit. Take off and drain on pa-
per towels; cap side up. In a medium glass bowl
mix the crabmeat with thinly chopped scallions
and salt & pepper. Preheat oven to 350 degrees.
Fill all your shrooms’ heaping with the crabmeat
mixture. Place on a cookie sheet lined with foil
or a silt pad. Pop in the oven for 15 minutes;
just long enough for mushroom & crabmeat to
get nice and hot. Pull out and sprinkle shredded
Swiss cheese all over the top and pop back in
over until melted. OoLaLa! These are the best!
ALL AMERICAN SUGAR COOKIES
1 Can or Box Mix or Frozen Sugar Cookies
Follow Directions to Prepare
Take out of oven and sprinkle generously
with large sugar crystals (in baking aisle)
Now comes the fun part; take colored pastry
tubes of red, white & blue and make stars &
stripes or flag designs......get creative!
FROZEN GIN & TONIC
4 Limes plus lime wedges for garnish
1/2 cup sugar
1/2 cup bottled water or purified from fridge
2 cups of Gin
6 Cups of Ice
Cut off tops and bottoms of limes and peel off
the skin. Cut out each segment between the
white pith part as this is bitter. Place in blender.
Add sugar and water and blend until smooth
and icy. Serve in a tall chilled glass with a wedge
of lime. *Freeze your bottle of gin Stick a little
American Flag in it and may God Bless America.
Thunder Roads Magazine of OK/AR
37