We had a great time hanging out with friends from church last night! We even took advantage of the warmer weather (high 40's) by cooking up a storm on our BBQ grill. Today I'd like to share two of my favorite chicken marinade recipes with you. The Mouth Watering Chicken Marinade seemed to be the favorite of most but I really enjoy the Lemon Chicken Marinade as well. They are both perfect for a good BBQ!
MOUTH WATERING CHICKEN MARINADE
1 can Sprite
3/4 c. vegetable oil
3/4 c. soy sauce
1/4 t. garlic powder
Combine all ingredients, add chicken pieces, cover and refrigerate 1-2 hours or overnight. Discard marinade, grill chicken on your BBQ grill.
- - - - - -
LEMON CHICKEN MARINADE
Source: www.cooks.com
1/2 c. extra virgin olive oil
1/2 c. lemon juice
1 T. lemon zest
1/2 T. kosher salt
1 t. ground black pepper
4 large cloves garlic, peeled and roughly chopped
Put all ingredients into a blender or food processor until liquids are fully combined and garlic is well pureed. Mixture should be opaque and fairly thick. Pour over chicken and marinade for 4-8 hours.
Sunday, March 7, 2010
Saturday, March 6, 2010
Oreo Rice Krispie Treats
Do you like Oreos? Do you like Rice Krispie Treats?
Then you will love this next treat!
Oreo Rice Krispie Treats
Source: 3B's
3 T. butter
6 c. mini marshmallows (*Next time I would use more!)
5-6 c. Rice Krispies
Oreo cookies, broken into chunks, about 1/2 a package
In a large bowl melt butter and marshmallows in the microwave, stiring until mixed together. Add the Rice Krispies and Oreo chunks. Stir to combine. Press into a greased 9x13 pan. Cut into bars of what ever size you want.
*These are yummy little treats; however I learned this time around that you need to be very generous with the marshmallows. Next time, I would use 9 cups of marshmallows because these just were not gooey enough!
Then you will love this next treat!
Oreo Rice Krispie Treats
Source: 3B's
3 T. butter
6 c. mini marshmallows (*Next time I would use more!)
5-6 c. Rice Krispies
Oreo cookies, broken into chunks, about 1/2 a package
In a large bowl melt butter and marshmallows in the microwave, stiring until mixed together. Add the Rice Krispies and Oreo chunks. Stir to combine. Press into a greased 9x13 pan. Cut into bars of what ever size you want.
*These are yummy little treats; however I learned this time around that you need to be very generous with the marshmallows. Next time, I would use 9 cups of marshmallows because these just were not gooey enough!
Friday, March 5, 2010
Italian Lasagna w/Meat
For dinner last night...LASAGNA! This recipe caught my eye and I've been meaning to try it for awhile. It was very good and full of flavor! I even doubled the recipe, baking one last night and sticking the other in the deep freezer for another day.
Italian Lasagna
Source: Amanda's Cookin'
1/2 of a (1-pound) package lasagna, uncooked
1 lb Italian sausage
1/2 lb ground beef
1 c. chopped onion
2 cloves garlic, minced
1 (28 oz) can diced tomatoes, undrained
2 (6 oz) cans tomato paste
2 t. sugar
2 t. salt
1 1/2 t. basil leaves
1/2 t. fennel seed
1/4 t. pepper
1 (15 oz) container ricotta cheese
1 egg, beaten
1 T. parsley flakes
1/2 t. salt
4 c. shredded mozzarella cheese
3/4 c. grated parmasan cheese
Prepare lasagna according to package directions, drain.
In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat, simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, remaining meat sauce, ricotta mixture, mozzarella cheese, and parmesan cheese. Repeat layers. Cover. Bake in 375 degree F oven for 25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting.
Serve with garlic bread and side salad.
Italian Lasagna
Source: Amanda's Cookin'
1/2 of a (1-pound) package lasagna, uncooked
1 lb Italian sausage
1/2 lb ground beef
1 c. chopped onion
2 cloves garlic, minced
1 (28 oz) can diced tomatoes, undrained
2 (6 oz) cans tomato paste
2 t. sugar
2 t. salt
1 1/2 t. basil leaves
1/2 t. fennel seed
1/4 t. pepper
1 (15 oz) container ricotta cheese
1 egg, beaten
1 T. parsley flakes
1/2 t. salt
4 c. shredded mozzarella cheese
3/4 c. grated parmasan cheese
Prepare lasagna according to package directions, drain.
In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat, simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, remaining meat sauce, ricotta mixture, mozzarella cheese, and parmesan cheese. Repeat layers. Cover. Bake in 375 degree F oven for 25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting.
Serve with garlic bread and side salad.
Thursday, March 4, 2010
Chicken Pot Pie
Yes, I know...ANOTHER freezer meal! This recipe took some time with all the peeling, dicing, and chopping but it sure did look and smell delicious in the end. I just know all the prep time will be worth it once my family sits down for this delicious dinner!
Chicken Pot Pie
Source: www.freezerdinner.com
Yield: 2 pot pies (6 to 8 servings each)
4 c. cubed cooked chicken
4 medium potatoes, peeled and diced
2 c. sliced carrots
1 medium onion, chopped
1 c. butter
1 c. flour
2 1/2 t. salt
1 t. dried thyme
1 t. pepper
3 c. chicken broth
1½ c. milk
1 c. frozen peas
1 c. frozen corn
Ready-made pastry for two double-crust 9-inch pies
Boil potatoes and carrots in a large stockpot. In another pot, boil cubed chicken for 8 minutes. Reduce heat, cover, and simmer vegetables for 8 to 10 minutes. Drain vegetables and chicken and set aside.
In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carrots. Remove from heat.
Line two 9-inch pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and style the edges. Bake one pot pie at 425ºF for 35 to 40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
*To serve frozen pie: Cover edges of frozen pie crust with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70 to 80 minutes longer, or until crust is golden brown.
Chicken Pot Pie
Source: www.freezerdinner.com
Yield: 2 pot pies (6 to 8 servings each)
4 c. cubed cooked chicken
4 medium potatoes, peeled and diced
2 c. sliced carrots
1 medium onion, chopped
1 c. butter
1 c. flour
2 1/2 t. salt
1 t. dried thyme
1 t. pepper
3 c. chicken broth
1½ c. milk
1 c. frozen peas
1 c. frozen corn
Ready-made pastry for two double-crust 9-inch pies
Boil potatoes and carrots in a large stockpot. In another pot, boil cubed chicken for 8 minutes. Reduce heat, cover, and simmer vegetables for 8 to 10 minutes. Drain vegetables and chicken and set aside.
In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carrots. Remove from heat.
Line two 9-inch pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and style the edges. Bake one pot pie at 425ºF for 35 to 40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
*To serve frozen pie: Cover edges of frozen pie crust with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70 to 80 minutes longer, or until crust is golden brown.
Wednesday, March 3, 2010
Ziplock Chicken
Our baby is due this Spring...perfect grilling weather! So I thought it would be a good idea to add this as one of our freezer meals. All we'll have to do is let it thaw, throw it on the grill, and serve it with some grilled vegetables.
Ziplock Chicken
Source: 30 Day Gourmet
4 lbs. legs and thighs (I used boneless, skinless chicken thighs)
1 c. barbecue sauce
1 t. garlic powder
1 t. onion powder
12 oz. coke or beer
Salt and pepper to taste
Assembly Directions:
Wash chicken parts well. Combine barbecue sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken parts.
Freezing and Cooking Directions:
Seal, label and freeze.
To serve, thaw parts. Cook on grill using a brush to baste chicken with leftover marinade. Test doneness by piercing thickest part of chicken. Juices should run clear.
Ziplock Chicken
Source: 30 Day Gourmet
4 lbs. legs and thighs (I used boneless, skinless chicken thighs)
1 c. barbecue sauce
1 t. garlic powder
1 t. onion powder
12 oz. coke or beer
Salt and pepper to taste
Assembly Directions:
Wash chicken parts well. Combine barbecue sauce, garlic powder, onion powder, coke or beer, salt and pepper in a large freezer bag. Add chicken parts.
Freezing and Cooking Directions:
Seal, label and freeze.
To serve, thaw parts. Cook on grill using a brush to baste chicken with leftover marinade. Test doneness by piercing thickest part of chicken. Juices should run clear.
Tuesday, March 2, 2010
Crock Pot BBQ Ribs & Mashed Potatoes
A good friend of mine recently emailed this recipe to me.
(Thanks Kelli!) BBQ ribs are one of my hubby's favorite foods. I wanted to try this recipe just as soon as I could make it to the grocery store to buy some ribs and liquid smoke! For those of you who have never cooked with liquid smoke (it was a first for me) then you can find it in the condiment aisle by the BBQ sauce and marinades.
Many times, when I cook a big meal like this, I look forward to having the following day off and eating leftovers. I had all intentions of eating leftovers tomorrow; however, these ribs were so good that we couldn't stop eating them! With only a couple ribs left, I think I need to figure out a new game plan for tomorrow's dinner! :)
If you like BBQ ribs - this is a must try recipe!!!
Crock Pot BBQ Ribs
1/2 c. brown sugar
1 t. black pepper
2 T. liquid smoke
2 t. minced garlic
1 medium onion sliced
1 c. cola
3 c. BBQ sauce
Combine above ingredients in crock pot. Add a rack (or two!) of baby back ribs, cutting the ribs up into sections so they will fit in your crock pot. Cook on low for 8 hours or until meat if falling off the bones.
Mashed Potatoes
1 1/2 lbs potatoes, peeled and cubed
1/2 t. salt
4 T. heavy cream
3 T. butter
1 T. milk
Salt and Pepper
Add potatoes and salt to a boiling pot of water. Bring back to a boil then reduce heat and simmer, covered, for 10 minutes or until fork can easily be poked through them.
Drain water from potatoes. Add cream and butter to the potatoes and mash with a potato masher. Add milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
(Thanks Kelli!) BBQ ribs are one of my hubby's favorite foods. I wanted to try this recipe just as soon as I could make it to the grocery store to buy some ribs and liquid smoke! For those of you who have never cooked with liquid smoke (it was a first for me) then you can find it in the condiment aisle by the BBQ sauce and marinades.
Many times, when I cook a big meal like this, I look forward to having the following day off and eating leftovers. I had all intentions of eating leftovers tomorrow; however, these ribs were so good that we couldn't stop eating them! With only a couple ribs left, I think I need to figure out a new game plan for tomorrow's dinner! :)
If you like BBQ ribs - this is a must try recipe!!!
Crock Pot BBQ Ribs
1/2 c. brown sugar
1 t. black pepper
2 T. liquid smoke
2 t. minced garlic
1 medium onion sliced
1 c. cola
3 c. BBQ sauce
Combine above ingredients in crock pot. Add a rack (or two!) of baby back ribs, cutting the ribs up into sections so they will fit in your crock pot. Cook on low for 8 hours or until meat if falling off the bones.
Mashed Potatoes
1 1/2 lbs potatoes, peeled and cubed
1/2 t. salt
4 T. heavy cream
3 T. butter
1 T. milk
Salt and Pepper
Add potatoes and salt to a boiling pot of water. Bring back to a boil then reduce heat and simmer, covered, for 10 minutes or until fork can easily be poked through them.
Drain water from potatoes. Add cream and butter to the potatoes and mash with a potato masher. Add milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Monday, March 1, 2010
Tator Tot Casserole
While searching for more freezer recipes online, I ran across a cool website called The Freezer Chicks. They have lots of great freezer recipes out there!
I've had many variations of Tator Tot Casserole but never one quite like this so we are going to give it a try. It was very easy to put together and it is now tucked away in our deep freezer...another meal waiting to be eaten after our baby girl is born.
Tator Tot Casserole
1 lb. ground beef
small onion, chopped
1 can Cream Mushroom Soup
1/4 c. milk
1 c. sour cream
16 oz. pkg frozen mixed vegetables
3 c. shredded cheddar cheese (medium or sharp)
Tator Tots
Brown ground beef and drain. Saute onion until translucent. Mix. In bowl mix soup, milk, sour cream. Stir until well blended. In 9'x13' freezer/oven pan layer ingredients evenly as follows:
1. Ground beef/onion mixture.
2. Frozen Vegetables (break up any clumps of vegetables)
3. Soup/milk/sour cream mixture.
4. Cheddar cheese.
5. Top with layer of tater tots.
Cover with plastic wrap and then aluminum foil and freeze. Freezes about 6 months.
To heat: Preheat oven to 350'. Bake UNCOVERED 35-45 minutes until tater tots are brown and casserole is bubbly.
I've had many variations of Tator Tot Casserole but never one quite like this so we are going to give it a try. It was very easy to put together and it is now tucked away in our deep freezer...another meal waiting to be eaten after our baby girl is born.
Tator Tot Casserole
1 lb. ground beef
small onion, chopped
1 can Cream Mushroom Soup
1/4 c. milk
1 c. sour cream
16 oz. pkg frozen mixed vegetables
3 c. shredded cheddar cheese (medium or sharp)
Tator Tots
Brown ground beef and drain. Saute onion until translucent. Mix. In bowl mix soup, milk, sour cream. Stir until well blended. In 9'x13' freezer/oven pan layer ingredients evenly as follows:
1. Ground beef/onion mixture.
2. Frozen Vegetables (break up any clumps of vegetables)
3. Soup/milk/sour cream mixture.
4. Cheddar cheese.
5. Top with layer of tater tots.
Cover with plastic wrap and then aluminum foil and freeze. Freezes about 6 months.
To heat: Preheat oven to 350'. Bake UNCOVERED 35-45 minutes until tater tots are brown and casserole is bubbly.
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