Huli Huli Chicken

Marinade 2 Split chicken halves in:
Sautee 3 minced garlic cloves in TBSP veg oil add 1/2 TBSP fresh ginger for about 30 seconds. Stir in
1 qt water and 1 cup soy sauce. Pour over chicken and refrigerate for an hour or up to 8 hrs.
To make glaze:
Combine 3 ounces pineapple juice, 1/8 cup brown sugar, 1/8 cup soy sauce, 1/8 cup ketchup, 1/8 cup of rice wine vinegar, 2 cloves of minced garlic, 1 TBSP fresh ginger, 1 tsp asian chili-garlic sauce.
Either grill chicken basting with the glaze or do in oven basting with glaze until it becomes a sticky gooey yummy mess. Around 45 minutes. in 400 degree oven!

Sweet Potato Salad

This was soooo good. Full of flavor. I had planned to save some out for mom and Erin but I ate it all. That's how good it was. My additions were I roasted the sweet potato (that is key i think) add a little curry and some blue cheese crumbles! Enjoy!

Sweet Potato Salad

serves 4

2.5 cups peeled, cubed sweet potatoes
1/4 cup chopped celery
1/4 cup chopped red onion
1.5 tablespoons finely diced home-canned bread and butter pickles
1/2 cup or less mayonnaise, preferably homemade
.5 tsp prepared yellow mustard
salt and pepper to taste

Place the cubed, peeled sweet potatoes in a large pot of cool water; bring to a boil and cook for 3 – 5 minutes, or just until fork tender. Drain in a colander and rinse with cold water until they have cooled enough to handle. At this point, I drain them well and refrigerate for a couple of hours.

In a large bowl, combine the remaining ingredients except the salt and pepper and mix well. Gently stir in the potatoes, then add salt and pepper to taste.

Serve immediately (can be refrigerated before serving if desired).