Sunday, June 29, 2008

Yummy Chicken Marinade

Here you go Lee Ann! We all love this chicken on the grill so I hope you like it too.

5 Tablespoons lemon juice
3 Tablespoons soy sauce
2 cloves garlic, minced (or pressed)
1/8 teaspoon pepper
1 Tablespoon olive oil
1 teaspoon dried basil

Mix all ingredients together and pour over 4-6 boneless skinless chicken breasts. Marinade at least 30 minutes. I recommend letting it marinade all day to get a wonderful flavor! Grill and enjoy :).

***I brush on the marinade once when I flip the chicken during grilling as well***

Looking for......

Marinade recipe for beef or chicken and

Sweet and Sour chicken recipe

Can anyone help me?

Tuesday, June 10, 2008

100% Whole Wheat bread...Easy!

I have been on the hunt to find bread without hydrogenated oils and high fructose Corn Syrup (2 things I'm trying to avoid). Turns out, it's rare to find in a store, so I decide to start making my own, and my family LOVES it! Especially right out of the oven! mmmm.

Here's the easiest and tastiest recipe I've found: Dont' let the total time scare you, you can start it, and walk away, knead it walk away...I find it' pretty easy to do once a week or so. For me, I get 4 loaf pans out of one batch.

Lightest 100% whole wheat bread anywhere! Recipe by Maxine Meyers.

This is the lightest 100% whole wheat bread anywhere! Nobody believes it when I tell them it is made from 100% whole wheat. The secret is the three risings. I have had people tell me that they did not like whole wheat at all but after trying this recipe want nothing else. Don't let the three risings scare you. This bread is so easy because you can start it and walk away, come back and walk away. Your family will love homemade bread not just when it comes hot out of the oven but for days on end.

To start...

* 3 Tablespoons yeast (I use 3 pkgs active dry yeast)
* 4 cups warm water
* 4 cups whole wheat flour

Mix these ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called a sponge and is very important to allow the yeast to get a head start.


* 1/2 cup butter or vegetable oil ( I use butter)
* 2/3 cup honey or molasses
* 3 teaspoons salt
* 6-8 cup whole wheat flour

Mix this together and knead for 15 -20 minutes if kneading by hand. Place in oiled bowl, cover and let rise again until double. (About 30 minutes) Punch down and shape in pans. Cover and let rise again until double. (20-30 minutes). Bake at 350 degrees for 30 minutes. Oil (I use olive), top of bread for a nice shiney crust.

I keep my loaves in a gallon ziploc and in the fridge, and they don't seem to dry out too bad, and definitely last a week. It makes great french toast!

Friday, June 6, 2008

Cooking Light Baked Potato Soup

I made this last night from Cooking Light Magazine and it was really yummy. It was posted on another blog. I'm actually really looking forward to leftovers for lunch today!

2 tbsp. butter

1/4 of a large onion, chopped

1 clove garlic, minced

4 baking potatoes (about 2-1/2 lbs.)

2/3 cup all-purpose flour (about 3 oz.)

6 cups milk (use 2 percent reduced fat if you prefer)

1 cup (4 oz.) shredded extra-sharp cheddar cheese, divided (use reduced fat if you prefer)

1 tsp. salt (i used a lot more than this)

1/2 tsp. freshly ground black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled

Cracked black pepper (optional)

Preheat oven to 400°F.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour into the vegetables; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).
Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp. pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
Ladle 1-1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1-1/2 teaspoons onions, and about 1 tbsp. bacon. Garnish with cracked pepper, if desired.
Serves 8.

Wednesday, June 4, 2008

blogger Challenge #2

Michelle's post reminded me of one of our favorites! I first discovered this when we were first married and BROKE. We love Thai but could rarely go out for it, so I was thrilled when I found this!

It's also a Taste of Thai mix, the Peanut Sauce Mix. SO GOOD!

Here's way #1 I use it- Stir Fry style
1 Can of light coconut milk
1 packet of Taste of Thai Peanut Sauce (there is 2 packets in the pouch, use both)
A couple cups each of carrots, broccoli, bell pepper, sugar snap peas cut up
1 onion
clove of garlic
1 can of water chestnuts/bamboo shoots (optional)
2 chicken breasts
2 cups rice (I use wild rice, but you can use plain white)

Get your rice going in the rice cooker if you have one, on the stove if you don't

mix the packets into the coconut milk and let it simmer while you do the following (oh, the longer it simmers the spicier it gets, we like it with a little kick):

slice up onion and saute it.

I add a cup or two of each carrots, broccoli, sugar peas, 1 can water chestnuts bamboo shoots, bell peppers, sometimes I add some crushed garlic and fresh ginger if I have it...whatever I have and throw it in until tender crisp and set aside.

I like to grill my 2 chicken breasts whole for 7 min per side(I think it stays juicier that way-can be done on gas grill or in fry pan)let it rest for a couple minutes and then slice it up. Add it to veggie mix and pour the peanut sauce over it. Serve over delish!!

Way #2 I use it is Skewers w/ Dipping Sauce
cut of chicken breast into strips, skewer it lightly salt and pepper it and grill till done. Make rice for the side, and use the peanut sauce (prepared the same as above) as a dipping sauce for the chicken skewers. Yumm!

Blogger Challenge #2

Here is an easy dinner I make often using some easy store bought ingredients. I got the Curry Paste idea from Kelly. She uses this stuff too. Maybe she will post what she does with it as well.

There are other recipes on their website.

Eryn had a bite of it the other night at home group and asked for the recipe...

Coconut Curry Chicken

One packet Red Curry Paste from "A Taste of Thai" (available at Winco)
2 cans coconut milk (found in the same Asian section at Winco)
2 chicken breasts
1 onion, sliced
1 can bamboo shoots or water chestnuts
Fresh basil, cut into small strips

Cut chicken into bite-sized pieces. Cook in oil with sliced onion until no longer pink. Add water chestnuts or bamboo shoots.

In a saucepan, mix 2 cans coconut milk with 2 Tbsp of Red Curry paste. Heat to a boil and reduce heat for a few minutes.

Pour sauce over chicken. Add fresh basil strips. Serve over rice, preferrably basmati or jasmine for best asian flavor.