Sunday, August 18, 2019

My Favorite Chicken Marinade

I found this marinade recipe early in the summer, and it was so delicious that we have ended up using it multiple times this year.  We love it!  I have shared it with some of my sisters, and they felt the same.  It is now my go-to marinade for grilling.

Chicken Marinade

2 lbs. chicken breasts, tenders or thighs
1/3 c. olive oil
3 Tbsp. lemon juice
3 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
1/4 c. brown sugar
1 Tbsp. Worcestershire sauce
1 1/2 tsp. minced garlic
1 1/2 tsp. salt
1 tsp. pepper

In a bowl, stir all the ingredients together, except for the chicken.  Poke the chicken with a fork all over it.  Place the chicken in the marinade, either in the bowl, or in a large ziploc bag, and let it marinate for at least 30 minutes in your refrigerator.  4-5 hours of marinading is best, however, I have done mine for about 30 minutes, and it was still very tender.  Cook it on your grill and enjoy what's left of your hot summer nights!

Tuesday, July 23, 2019

Mango Rice Pudding

Jen, Lynnette and I were all given a Thai cooking class by our husbands, for Christmas last year.  It was a really fun class, with delicious food to make and eat, plus we got a lot of new recipes that hopefully someday we'll try again!  One of the recipes I did try pretty soon after, and it was just as delicious as it had been in the class.  Mango Rice Pudding is one of my favorite treats, and this recipe is so easy and so much cheaper than buying it at a Thai restaurant.

Mango Rice Pudding
by: Meiling Dawson

4 c. cooked short grain white rice
2 cans coconut milk
1 can sweetened condensed milk 
fresh mango, cut into small chunks (to equal 2 cups of mango chunks)

In a large pot, combine the rice, coconut milk and sweetened condensed milk.  Cover it and cook it on low heat for about 20 minutes.  Let it cool for 10 minutes, and then stir in the mango chunks.  You can eat this warm or cold, and store the leftovers in your fridge.  When it is chilled, it will become more firm, and you can add milk to make it softer again.

Sunday, March 3, 2019

Soy Glazed Chicken with Peanut Noodles

The other day I found this recipe in one of my magazines that I accidentally bought.  It was piggy backed on a magazine I was buying for my mom for mother's day, and I guess, if nothing else, one good thing came out of that accidental purchase: this recipe!

Soy Glazed Chicken with Peanut Noodles
slightly adapted from: Family Circle Magazine

2-3 chicken breasts
salt and pepper
1 Tbsp. soy sauce
1 Tbsp. honey
12 oz. spaghetti 
1/4 c. rice vinegar
3 Tbsp. soy sauce
3 Tbsp. vegetable oil
3 Tbsp. peanut butter (I used creamy, but next time I will definitely use crunchy for the added texture)
2 tsp. sesame oil
1-2 dashes onion powder

Season your chicken with salt and pepper.  In your instant pot, add 1 c. of water and cook the chicken on high for 8-10 minutes.  Meanwhile, in a small bowl, whisk together the 1 Tbsp. of soy sauce and the honey.  When the chicken is cooked, baste the honey soy mixture on the chicken.  While the chicken is cooking, cook the spaghetti noodles according to the package directions.  Drain and rinse them in cold water.  Stir together the rice vinegar, 3 Tbsp. soy sauce, vegetable oil, peanut butter, sesame oil and onion powder, until smooth.  Toss the sauce mixture with the noodles and serve it with the chicken.

Sunday, January 13, 2019

Garlic Butter Accordion Potatoes (Hasselback Potatoes)

A number of teenagers in my neighborhood sold potatoes as a fundraiser for some school function or another, so this fall, I ended up with 75+ pounds of potatoes to use fairly quickly.  Needless to say, we tried out many new potato recipes!  The shape of these potatoes was kind of fun for my kids.  And, it was a delicious way to try something different!

Garlic Butter Accordian Potatoes
adapted slightly from:

1 1/2 pounds small potatoes
1/4 c. butter, melted
1/4 c. oil
1 1/2 tsp. minced garlic
kosher salt
freshly ground black pepper
1 c. shredded mozzarella cheese
1/2 c. Parmesan cheese

Preheat oven to 375 degrees.  Line a baking sheet with tinfoil, and spray the foil with cooking spray.  Wash and dry each potato, and then make thin slits in each, like an accordion.  Be careful not to cut all the way through (sometimes I accidentally did, and it is not that big of a deal, they are just more fun when they are a whole potato with accordion slits!).  In a small bowl, stir together the butter, oil and garlic.  Using a basting brush, spread the butter mixture over the potatoes and sprinkle with salt and pepper, then bake them for 20 minutes.  After 20 minutes the potatoes will begin to fan out (you may have to gently help them with this).  Brush them with the butter mixture again, and sprinkle them with the mozzarella and Parmesan cheeses.  Bake them again for 25-30 minutes, or until they are crispy on the outside and tender on the inside.  Serve warm and enjoy!  

Sunday, November 25, 2018

Amazing Banana Cream Pie with Salted Caramel Sauce

We made a lot of really delicious pies for Thanksgiving this year.  This was one that my girls and I found and decided that we really needed this on Thanksgiving.  It was super easy, very creamy and delicious, and probably my favorite of all that I tasted.

Banana Cream Pie with Salted Caramel Sauce
adapted from:

1 baked pie crust
1 c. chopped vanilla wafers
2 small bananas
1 8 oz. tub of whipped topping, divided
1 1/2 c. milk
1 5.1 oz box of instant banana cream pudding
dash of lemon juice
salted caramel sauce

In a large bowl, stir together the banana pudding and the milk until thick and creamy.  Fold in 1/2 of the tub of whipped topping.  Slice your bananas and sprinkle them with a dash of lemon juice to prevent them from browning.  Stir the banana slices in to your pudding mixture.  Pour it all in your cooled pie crust.  Refrigerate the pie until the pudding is set (I made mine before the Thanksgiving meal started, and then added the rest of the ingredients just before we ate pie).  Spread the remaining whipped topping over the top of the pudding mixture.  Sprinkle the chopped vanilla wafers on top, and then drizzle the salted caramel sauce over the top of the wafers.  Serve it immediately and enjoy!

Sunday, September 9, 2018

Copycat Zupa's Mango Berry Salad

The Mango Berry Salad from Zupa's Cafe is my very favorite salad.  I get it every time I go there.  I think I could happily eat this every day!  (And, I did, for about a week, so that none of the delicious dressing or berries would go to waste!)

Mango Berry Salad with Mango Dressing and Cinnamon Almonds
adapted from:

8-10 c. salad greens
2 c. sliced strawberries
1 small package blueberries
1 mango, cubed

For the dressing:
1 (5.3 oz) container vanilla greek yogurt
1 Tbsp. lemon juice
1 mango, pitted, peeled and cubed
1 tsp. honey
pinch of salt

In a food processor or blender, combine all the ingredients until it is smooth.  Then taste it and add more honey or salt to taste.

For the cinnamon almonds:
I put a handful of sliced almonds (about 1/2 c.) in a small frying pan, with about two teaspoons of butter, and a generous sprinkling of cinnamon sugar.  Over medium-low heat, stir it constantly until the butter and sugar melt and coat the almonds.  Remove it from the heat.  Once they have cooled, sprinkle them over the top of your salad.

In a large bowl, combine the greens, strawberries, blueberries, mango cubes and cinnamon almonds.  Pour some of the dressing over the top and toss it to coat.  Serve and enjoy!

Sunday, July 29, 2018

Shredded Chicken in the Instant Pot (From Frozen or Fresh Chicken Breasts)

I love my Instant Pot.  There are so many reasons that I love it, but this is one of my top reasons: shredded chicken.  It is so incredibly fast and easy to throw in some chicken breasts from the freezer, shred them when they are done, and bag them in 1 cup increments to be used later in all sorts of yummy recipes.  It really makes my meal time prep so much faster on a busy weeknight!

Shredded Chicken in the Instant Pot
by: Carolyn (after reading many, many blogs on this subject)

5 chicken breasts (really, do as many as you want, but I usually don't fill the Instant Pot up more than about halfway full)
1 c. chicken broth
generous sprinklings of onion powder, garlic powder, kosher salt and fresh ground pepper

Place the chicken in the Instant Pot.  Pour the chicken broth over the top.  Sprinkle all of the seasonings on top of the chicken.  Set your Instant Pot for High Pressure, for 14 minutes if the chicken is fresh, 26 minutes if the chicken is frozen.  When the chicken is done cooking, I let it do a natural release until I am ready to shred it.  Then I put it all in my Kitchen Aid mixer and turn it on to the lowest speed until it is shredded.  Put the shredded chicken in freezer bags in 1 cup increments, label them with a sharpie and freeze them for later.  I use it in my soups, enchiladas, tacos, taquitos and whatever else I am making that calls for chicken!  It is such a time saver!