Monday, June 23, 2014

*Mexican Chicken Marinade*

This is the marinade I did over the weekend for Saturday's dinner.  I had done this a few times last year too, but never got around to posting it!  It is definitely my favorite marinade, especially because you can work Mexican flavors in with the rest of the meal, too.  It's a nice change to stick with a Mexican theme, but not to have the typical enchiladas, fajitas, etc. 

I recommend marinating the chicken overnight.

Chicken of your choice (I did 11 chicken thighs)
1 cup fresh lime juice
2/3 cup olive oil
6 cloves garlic, minced
2 Tbsp. hot paprika
2 tsp. dried chile powder
3 tsp. kosher salt
4 Tbsp. chopped cilantro

In a large Ziploc bag place chicken.  In a small Ziploc bag or small bowl, combine dry ingredients (seasonings).
Place lime juice, olive oil, and garlic in large Ziploc bag with the chicken.  Add dry ingredients to large Ziploc & chopped cilantro. 
Close large Ziploc & toss until the marinade is evenly distributed on the chicken.

I know a marinade picture is never going to look pretty, but this is what the finished product should look like.  Keep in fridge overnight & until you are ready to grill the next day!

*Biscuit Breakfast Casserole*

We had our good friends Jack  & Rachel to the lake over the weekend & the lovely Feland's were able to join us for dinner on Saturday night.  Even though the weather wasn't great on Saturday, the clouds cleared out by the end of the day & we were able to catch some rays.  We had a great time!  It had been awhile since I had planned out meals for the weekend.  I had a lot of fun doing it & having the chance to try out new recipes :)

This is what we had for brunch on Sunday.  It's very easy to prepare.  I always serve mine with a little bit of hot sauce on the side.  I can't have eggs without my hot sauce!

1 lb. sausage
8 eggs
3/4 cups milk (I used skim)
1 heaping cup shredded cheddar
1 heaping cup shredded mozzarella
1 can biscuits (mine had 9 & I use the flaky Pillsbury Grand's biscuits)
salt & pepper to taste
Optional: spicy sausage or sprinkling red pepper flakes on top if you use regular sausage.

Cook sausage in a non-stick skillet over medium/high heat (I cooked my sausage ahead of time so it would make morning prep even easier). 
Place biscuits in a nonstick baking dish or spray bottom of baking pan.  I had 9 biscuits, so I did 3 across.
Mix together eggs, milk, cheese, and cooked sausage.  Pour over the biscuits.  Sprinkle cheese on top. 
Bake at 350 for 30-35 minutes.
Sprinkle red pepper flakes on top (optional).
I served fresh fruit on the side with a little drizzle of honey mixed in.

Tuesday, June 17, 2014

*Prosciutto Wrapped Cantaloupe*

This is another refreshing summer appetizer that has become one of my favorite things to prepare!  One plus is, it requires no cooking.  The only thing that makes this at all difficult is having patience with the prosciutto, because it tears very easily!

On a side note, I am not a huge fan of cantaloupe, but I do enjoy it this way.  The combination has the perfect ratio of sweet & salty.  If you're not at all a fan of cantaloupe, this would also be good with honeydew melon :)

1 package prosciutto, cut into slices
1 small cantaloupe, cut into cubes

Simply wrap each cube of cantaloupe with a slice of prosciutto & skewer with a toothpick.

I also just found this recipe ... click here.  This is next on my list!  YUM!!!

*Goat Cheese Crostini w/Strawberry Bruschetta*

This is the other amazing appetizer that Donna prepared!  I was very impressed!!!

6 large, fresh strawberries (or 10 smaller ones), diced
1 tablespoon balsamic vinegar
1/4 teaspoon white sugar
8-10 large, fresh basil leaves, finely chopped
6 slices of a baguette, 1/4 inch thick, lightly toasted
4 ounces spreadable goat cheese (not the crumbles)

Prepare the bruschetta:  Combine the strawberries, balsamic, sugar and basil in a small bowl.  Let sit while preparing the crostini.
To prepare the crostini:  Lightly toast each piece of bread. Spread each toasted piece with a thin layer of goat cheese.
Top each crostini with approximately one tablespoon of the bruschetta mixture.

And, another plus, these app's make a great presentation!
Donna found the original recipe, here.

*Watermelon Skewers App*

My apologies for being MIA lately.  I have been doing a lot of repeat recipes when cooking or just cooking basic things because of being short on time! 

Last week, my dear friend Donna made 2 delicious app's that I had to share.  I definitely recommend them both for a refreshing summer app :) 

1 watermelon, cubed
1 block feta cheese
bundle of fresh mint

Cut Watermelon into cubes.  Skewer watermelon cubes, a slice of feta cheese, & a piece of fresh mint on each toothpick.  And, voila!