Sunday, August 19, 2012

Citrus Marinade

Lately, I haven't wanted to cook very much, unless it is on my grill.  I don't know if it is the heat, or just wanting to enjoy the last few weeks of summer.  But because of that, I have been able to try out some new marinades.  This one was delicious.  A little citrus-y, a little mustard-y.  The recipe said to marinade it for eight hours.  I never remember to do that, so this got about 30 minutes.  And it still tasted great.  I marinaded chicken, but I bet this would be great with pork, too.  Sorry that the pictures aren't great.  I keep forgetting to take pictures until the last minute, or we've cleaned up dinner, or all I have clean is a Blue's Clues plate.  Don't let that deter you from this recipe.

Citrus Marinade
adapted from:

1/4 c. cider vinegar
3 Tbsp. mustard
1 1/2 tsp. minced garlic
1 lime, juiced 
1/2 lemon, juiced
1/2 c. brown sugar
1 1/2 tsp. salt
6 Tbsp. oil
pepper, to taste
chicken breasts or pork chops

In a shallow bowl, mix all the ingredients together.  Marinade your meat for up to eight hours.  Then grill it until it is cooked through.  

Saturday, August 11, 2012

Easy Chicken Teriyaki

Dustin made this for our family on a Sunday evening.  It was delicious and pretty low maintenance.  (Actually, very low maintenance for me!)  

Easy Chicken Teriyaki
adapted from:

2 chicken breasts, cut into thirds
1 Tbsp. oil
3/4 c. brown sugar
3/4 c. soy sauce
1/2 Tbsp. ginger (we used slightly less than 1/2 Tbsp)
2 cloves garlic, minced
vegetables, sliced 

Pour the oil into a large skillet.  Add the chicken and cook over medium heat until it is no longer pink in the center.  In a medium bowl, whisk together the brown sugar, soy sauce, ginger and garlic.  Pour half of your sauce over the chicken and let it simmer for 2-3 minutes.  Add the sliced vegetables to the pan and the rest of the sauce and cook it all until the vegetables are tender.  Serve it over rice.