*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.

Ingredients:
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

Directions:
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!

Ingredients:
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.

Directions: 
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.

*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 :)

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

DIRECTIONS:
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!!!

INGREDIENTS:
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)

DIRECTIONS:
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 :) 

INGREDIENTS:
1 watermelon, cubed
1 block feta cheese
bundle of fresh mint
toothpicks

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

*Caprese & Artichoke Chicken*

Last night, my sister Hatley joined us for dinner & this is what I served.  We all really enjoyed it!  Jay O. is not a big fan of tomatoes, but he loved this recipe's ingredient combo. 

Ingredients:
4 boneless, skinless chicken breasts
4 Roma Tomatoes, diced
1 Can Artichoke Hearts, drained & diced
2 cloves garlic, minced
1 tsp. sugar
2 Tbsp. all-purpose flour
2 Tbsp. EVOO
Sea Salt & Fresh Ground Pepper to taste
8 oz. shredded mozzarella cheese
fresh basil



Directions:
Combine tomatoes, artichokes, garlic, sugar, flour, and olive oil in a large bowl.  Generously season with sea salt & ground pepper.  Stir to combine.

Place tomato & artichoke mixture over chicken breasts in a casserole dish. 

Bake @ 350 until chicken is almost cooked through (~35 minutes).  Take out casserole dish & top with mozzarella.  Broil on high for ~5 minutes, until the cheese is slightly brown on top. 

Remove casserole dish & top with fresh basil. 

You may serve this with noodles if you would like, but it would be great by itself!  I served mine over whole wheat noodles with a side of Caesar Salad.  I used the Bolthouse Farms Caesar dressing you can find in your produce section (the kind made with Greek Yogurt).  ENJOY!

Original recipe found here.

*Mexican Chicken & Corn Soup*

So, it looks like the chilly days are soon to be behind us for 2014.  Can you say, hooray?!  At least it looks like it is going to be warm for the next week or so.  Fingers crossed it stays that way.

Unfortunately, I am sure we will still have some chilly days ahead.  And, when we do, I suggest you try out this easy peasy & yummy soup!

Ingredients:
2 tsp. butter
2 tsp. minced garlic
6 cups low sodium chicken broth
1 10 oz. tomatoes with green chiles (Rotel)
4 cups frozen corn
1 tsp. dried oregano
1 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1 rotisserie chicken, shredded & skin removed
1 cup fat free half & half
sea salt & fresh ground pepper to taste
Colby Jack cheese for topping

Directions:
Add butter and garlic to a large pot. Simmer for a few minutes. Add chicken broth, Rotel, frozen corn & all spices. Bring to a boil.
Reduce heat to low/simmer. Add in your shredded chicken and let it warm up for a few minutes. Stir in your half & half until combined. Cook for 5 more minutes.
Ladle into bowls & sprinkle cheese on top. 

I served mine with cornbread.

*BLT Roll Ups*

This is the recipe I made for our dear friends Megan Moore & Phil Brick's engagement party.  Megan is one of my life-long best friends & I could not be happier that she found Phil! 

I chose this appetizer because it was a mid-afternoon wine party & we were going for light finger foods that would be easy for people to pick up & eat while they were working the room :)  And, it's also good because you don't have to worry about this appetizer getting room temperature before the end of the party.

I doubled the recipe.

Ingredients:
8 burrito size tortillas
1 package 1/3 less fat cream cheese, softened
1 Tbsp. Dry Ranch Seasoning
8 pieces bacon, cooked crispy & crumbled dressing
2 roma tomatoes
2 cups shredded lettuce

Directions:
Combine cream cheese (softened) & Ranch seasoning evenly, stirring to combine.  Spread mixture in a thick line down one side of each tortilla.  Sprinkle bacon, tomatoes, and lettuce on top.  Roll up like a burrito.  Chill for at least two hours or up to overnight covered in saran wrap.  Before serving, cut the burrito's into slices.  I chose to serve mine with my low-fat ranch dipping sauce.

 

Since I'm such a dork, here is a picture of the soon to be Mr. & Mrs.!

And, a picture of what we drew for their party.  It turned out a lot better than Becca & I anticipated, thank goodness!



*Spicy Whiskey BBQ Sliders*

I am by no means a BBQ fan what. so. ever.  Jay O. has learned not to even ask if I want to go eat BBQ.  However, I always stop with him at Craig's in Devalls Bluff on our way to or from Helena.  He says it is the best around.  If you are a BBQ fan he says that it is a must try.  There is also a little hole in the wall "Pie Shop" across the street from Craig's if you ever make the trip that would be worth picking one up to take back home to share with your fam.  I know Jay O.'s office always LOVES it when he brings in one of their pies.

Anywho, I think it might be the sloppiness of pulled pork that gets me most.  Who knows.  I decided to go out on a limb & try a BBQ recipe at home & I LOVED it.  I love bison & I love anything with a little kick.

I will say, I chose to use the spicy Rendezvous BBQ sauce ... BEWARE.  I recommend just using the regular sauce (for sure).  After using the hot & adding the peppers, I know we went through at least 5 glasses of water a piece.

I found the original recipe here.  The only change I made was using the Serrano peppers as opposed to jalapenos.  Jay O. is not a jalapeno fan so I always go to Serrano (a little milder than a jalapeno).  I also halved this recipe since I wasn't feeding an army :)

Ingredients:
2 pounds Ground Meat (I chose Bison, but beef/bison/turkey would work)
Salt And Pepper
4 Tablespoons Butter
1 whole Large Onion, Diced
1/2 cup Whiskey
1 cup Barbecue Sauce
2 Serrano Peppers, seeded & diced (original recipe called for 1/4 cup Jarred Jalapeno Slices)
12 whole Slider Buns Or Dinner Rolls, Split

Directions:

Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

 

Add the diced onions & Serrano peppers (if you chose to use them) to the skillet & stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in BBQ sauce  (also stir in jalapenos at this time if you chose to use them).

 

Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.

 

Place the patties on individual buns and be sure to spoon extra sauce over the top of each one before topping with the other half of the bun.

 

Did I say BBQ? ;)

*Cashew Chicken in the Slow Cooker*

Slow Cooker Cashew Chicken

Ingredients:

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*

1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Read more at http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html#vBcH2keDpuqEB1gI.99

Slow Cooker Cashew Chicken

Ingredients:

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*

1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Read more at http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html#vBcH2keDpuqEB1gI.99

My Mom made this recipe a few weeks ago, and made it again this week.  I knew this was a sign it was a must try for her to be making it again already!  It is very easy to prepare.  The package of chicken breasts I used was 3 lbs.  So I tripled the sauce mixture, because the original recipe recommends doubling the sauce to have some to pour over each individual dish.  I chose to use boneless, skinless chicken breasts & shredded the chicken after cooking with a fork & before adding in the cashews.  I recommend you try this one day this week, especially if you're pushed for time!

The recipe was found here.

Ingredients:
2 lbs. boneless, skinless chicken thighs OR boneless, skinless chicken breasts
1/4 cup all purpose flour
1/2 tsp. black pepper
1 Tbsp. canola oil
1/4 cup soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. brown sugar
1 garlic clove, minced
1/2 tsp. grated fresh ginger (I used ground ginger b/c it's all I had on hand)
1/4 tsp. red pepper flakes
1/2 cup cashews

Directions:
Combine flour & pepper in a large zip lock bag.  Add chicken & toss to coat evenly.  In a non-stick skillet over medium heat, heat canola oil.  Brown chicken 2 minutes on each side.  Then, place chicken into the crock pot.  In a medium sized bowl, combine soy sauce, rice vinegar, ketchup, brown sugar, garlic, ginger, & red pepper flakes.  Stir to combine.  Pour mixture over chicken.  Cook chicken on low, 3-4 hours. 

NOW, add the cashews.  Make sure to wait to add the cashews before serving so they don't absorb moisture during cooking time.

I served mine over rice with a side of broccoli.  ENJOY!

1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Read more at http://www.sixsistersstuff.com/2011/10/slow-cooker-cashew-chicken.html#9jtOX3frqtiE36cq.99