Cobble Creek Kitchen

4 C Lemon Lime Soda
2 C Soy Sauce
2 C Oil
1TB Garlic Powder
1 TB Horseradish (optional)
10 LB. Boneless Turkey or Chicken Breasts or Thighs

Combine all ingredients but meat in a large non-metal pan.  Place the turkey in the mixture and marinate for at least 12-18 hours in the refrigerator.  Cook on the grill, turning twice and basting with the marinade if desired.  (We put the meat in large 2 gallon zip-lock bags and poured the marinade over it.  By placing it in a cake pan, it could be rotated occasionally to more evenly distribute the marinade.)  (This recipe originated with the Norbest Sanpete, Utah turkey plant.  Often, the marinated turkey steaks are served for dinner as part of the Manti Pageant.)



Submitted by: Stephanie Ransom

Categories: Chicken , Main Dishes , Stephanie Ransom

2 large Tomatoes
1 large all of Fresh Mozzarella(about 1 cup)
1 bunch Fresh Basil
2 C. Mixed Organic Baby Salad Greens
1 Recipe Balsamic Dressing

Slice tomatoes and mozzarella. Rinse basil and remove leaf from stem. On large salad platter arrange a layer of salad greens. Top with alternate layers of tomato, mozzarella, and basil leaves. Drizzle with dressing and enjoy. Serves 4

Recipe for Balsamic Vinaigrette Dressing:
1/3 c. Balsamic vinegar
1/4 c. extra virgin Olive Oil
1 Shallot, chopped
Salt and freshly ground pepper
1 tsp. sugar or honey

Combine all ingredients except the oil in a blender. While blending, gradually pour in the oil-this will allow optimum emulsification. Adjust to your taste.

Submitted by: Stephanie Ransom

Categories: Salads , Stephanie Ransom