Marinated Chicken

By: Rod

Combine ingredients and pour over chicken in a bowl or ziplock bag. Refrigerate for 2-4 hours. Discard marinade and grill chicken parts.

Fresh Grilled Asparagus

By: Rod

Break off the cut end by holding on to the end and the middle, then bend to snap off the tough end. In a bowl, drizzle olive oil over asparagus, salt and pepper. Grill to desired tenderness, before serving, squeeze fresh lemon juice over asparagus and toss.

Perfect Corned Beef Brisket

By: Rod

The beef brisket is a very tough piece of meat, so it is important to cook it properly.

Start with a LARGE pot, the bigger the better. Add enough to float the corned beef, you can make more than one piece IF the pot is large enough. Add the packet of spices that come with the meat. Turn on high and bring to a rolling boil. Set the timer for 3 HOURS! No more, no less. Make sure that the water does not boil away, add more boiling water if needed.

Take the brisket out of the pot after three hours and have at it! Make sure to cut across the grain, so there are no long meat fibers.

A great dressing for your Corned Beef sandwich can be achieved by mixing Thousand Island dressing and Catalina Dressing together.

Creamed Potatoes

By: Rod's Mother

Start by peeling Yukon Gold Potatoes. Slice them about the thickness of a thick potato chip. Layer them in a casserole dish. To the potatoes add.. CREAM...Yes, whipping cream...Not milk or half and half, but real heavy cream. Add to cover potatoes, if you are a little short you can add water, NOT milk. Salt and put in a 350 degree oven for one and a half hours. The potatoes should be tender and a nice dark crust should have formed on the top.

That's all there is to my Mom's cream potatoes; potatoes, cream and salt.

You can add your own blend of seasoning if you wish, but I like'em plain, like mom made.