Wednesday, November 18, 2015

Chicken Marinade

It really doesn't matter what the outside temperature is doing;

we like to grill!

Since it's the Mr. that stands out in the cold,

or heat,

or mist,

or snow,

or rain,

I'm always game to throw something on the grill for dinner!

The other day, when shopping for groceries, I noticed the store didn't carry my favorite marinade.

But they had another marinade from a brand that I like that sells BBQ sauce.

Plus, it is a local brand, and I like shopping local.

So I bought the new brand marinade.

But I didn't like it.

Matter of fact, the Mr. and cherubs didn't like it either.

Not that it was bad, because we wouldn't know.

Because it had no taste.


I'm not into tasteless marinade.

So now, with no marinade in the house and chicken thawed out,

I needed a marinade.

I remembered a teriyaki  marinade that I used to make,

but couldn't find the recipe.

Then I remembered another one.

This one is delicious.

I tweeked it just a bit, because I wanted to.

You can do the same if you feel like it.

I think this might become my new favorite marinade,

even over the other favorite marinade!

At dinner, everyone commented on how yummy it was!

The next day, I made a double recipe to store in the refrigerator,

just so that I'd have some when we I wanted to grill!

Chicken Marinade

1/4 cup oil
1/2 cup soy sauce (I used gluten free)
2 TBSP Worcestershire sauce (I used gluten free)
2 TBSP water
1 TBSP brown sugar (or white if you're out of brown)*
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. ground ginger**

Place all of the ingredients in a jar and shake to mix.

Pour desired amount over your favorite meat and marinade.

Discard any marinade after using.

*If this amount seems too sweet for your taste, just reduce by 1/2.
**I omit this occasionally.  Not everyone prefers the taste of ginger.

Friday, November 13, 2015

Double Corn Spoon Bread

The other evening, we were having friends over for dinner.

I wanted to make bread to serve with dinner.

But we were having corn as a veggie and I didn't think we needed bread and corn.

Oh, don't get confused . . . I didn't say we didn't want bread and corn . . .

just that we didn't need both!

I thought just a moment and decided I would combine the bread and corn and make a spoon bread.

Now, in case you're wondering what "spoon bread" is, I'll tell you.

"Spoon bread" is a Southern dish and could be considered a savory pudding.

But spoon bread isn't "smooth" like a dessert pudding, as it is usually made with cornmeal.

So, with the idea to combine the want of bread and the need of a veggie, we had spoon bread with our grilled chicken dinner.

It was so yummy!  The cherubs really liked it and the girl cherub went back for seconds.

Which is unheard of for her!

Double Corn Spoon Bread

1 15oz can corn, drained
1 15 oz can cream corn
1 7oz-8.5 oz package cornbread mix**
1 egg
1/2 cup sour cream
1/2 cup butter, melted
1/2 cup shredded cheese (or more if you'd like it)

Preheat oven to 350 degrees.

For a "thin" spoon bread, spray a 9X13 pan with cooking spray.
For a "thick" spoon bread, spray a 2 quart pan with cooking spray.  I wanted a "thick" spoon bread.

In a bowl, mix all of the ingredients together.  Pour into your desired size pan and place in the oven.

Bake for 35-45 minutes for a 9X13 pan, or until set in the middle and golden on the top.

If using a 2 quart casserole dish, bake for 5--60 minutes, or until set in the middle and golden on top.

Serve warm.

**Martha White Gluten Free cornbread mix worked great.  You can use Jiffy Cornbread mix if you can have gluten.

Monday, November 2, 2015

Peanut Butter Bars

It's turned nice and fallish around here and we have enjoyed the perfect days!

We have opened the windows.

We have watched the deer come into the clearing on our land.

We have started searching for our favorite fall recipes.

My sweet girl cherub got the notion to make peanut butter bars.

Since it was Halloween evening, and we needed a little treat,

we grabbed the ingredients and made these delicious bars!

These are great because they require no baking and they're quick!

If you like Reese's, then you're going to love these!  I say, "so long" to buying those peanut butter cups; these are a classic snack treat!

Peanut Butter Bars

1 /4 cup butter, melted
1/4 cup packed brown sugar
1/2 tsp vanilla extract
1 cup peanut butter (smooth or crunchy)
1 1/4 cups confectioners sugar
4 full-size Hershey chocolate bars, melted (or 1 cup melted chocolate chips)

To the melted butter, add the brown sugar and peanut butter and stir until well combined.

Use a large spoon to stir in the powdered sugar, in small scoops until all of the ingredients form a ball of dough that leaves the side of the bowl.

Pat the peanut butter dough into an 8X8 (or 9X9) square pan, as evenly as you can.

Break the chocolate bars into pieces into a microwave safe bowl and microwave at 30 second intervals, stirring after each, until completely melted. Spoon over top of peanut butter mixture and spread evenly.

Allow to cool completely at room temperature until chocolate hardens again or place in the refrigerator for faster hardening.

Cut into squares and serve to some to your family, who's been asking, "When will this be done?"

This recipe can easily be doubled; just use a 9 X 13 pan!