This is one of my favorite things to make for lunch. I usually make it the day after we have had a roasted chicken.
Here is a delicious recipe for you. Mmmmm....mmmmm...good! Loved it. So tender and flavorful.
I did not put measurements because I did not measure. It's sorta of to taste. I can tell you that this is not a thick sauce. It is watery. I added about 1 cup of red wine and quarter cup of olive oil. This was for A LOT of steaks. If you only have 4 steaks I think a quarter cup of wine with 3 tablespoons of olive oil would work. I prefer fresh herbs but didn't have any. I used dry herbs and they worked great.
Ingredients
This recipe calls for quite a few ingredients. I like the flavor but would change the red wine vinegar to a touch of balsamic vinegar...or both!?
I like this recipe because you can add more or less of the seasonings you prefer.
I sliced the cooked chicken and served it with a salad. The salad had a few slivers of red bell pepper, mushrooms, blue cheese chunks, blueberries, sunflowers seeds, boiled egg, and black olive. On the side were canned cooked white beans. I sprinkled a bit of balsamic vinegar over them and put a piece of fresh basil leaf on top. That was super yummy!!
Whisk together these magical ingredients.
1 lime juiced
1 tablespoon red wine vinegar
1/2 cup white wine
1/4 cup orange juice
1/4 cup honey
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon ground ginger
3 tablespoons olive oil
Salt and pepper to taste
Adding red pepper flakes and cayenne pepper if you like it to have a little "kick".
6 skinless, boneless chicken breasts, pounded to 1/2 inch thick
Marinade for at least 30 minutes. I let mine sit in the fridge for 24 hours.
I sorta thought this had an Indian or middle eastern flair. I really like the ginger and cumin flavors.
You can click on the image to enlarge it.
Give it a try and let me know.
Well, well. What do we have here? How about some YUMMY donut holes?
I saw this idea on a TV show and had to make it my own. It turned out awesome and was super easy to make.
Break open a tube of biscuit dough from the grocery store. Role pieces of the dough into donut hole sizes. The kids enjoyed doing that part.
Heat a pot of oil. I used canola oil.
While the oil is heating up I got brown paper bags. I put a bit of white sugar, cinnamon and a dash of nutmeg into the paper bags.
I also mixed a side of powdered sugar with milk. This made a sort of glaze.
Once the oil was heated I carefully placed some of the rolled dough into the pot. I turned them frequently to brown on all sides.
Once golden brown I place them on a paper towel for just a moment then put a few in the brown bag with sugar mix. The boys bunched up the top of the bags and shook them. They were coated in sugar, cinnamon and nutmeg. Mmmmmmm
I drizzled with the glaze and ATE them!! Warm and yummy.
Super easy and not very time consuming. Loved it. Hope you do too. Please comment and let me know what you think.
Made approx. 24-30 donut holes.
This is Called Korean BBQ Chicken Marinade. It is a quick and easy marinade to make ahead and I usually have the ingredients on hand. Super simple with a lot of flavor.
YUM!
I mixed together 1 cup each of white sugar, soy sauce and water. Add onion powder, ground ginger, and garlic to taste. I added about 1 teaspoon of the onion powder and ginger and one clove of garlic. You bring those ingredients to a light boil. Reduce heat and simmer for a few minutes. Remove from heat and allow to cool. Once cool you can add some lemon or lime juice as well as hot chili paste or hot pepper flakes to add some spice.
I pounded down some chicken breasts so they would cook evenly. I place them in a zip-lock bag an refrigerated for about four hours. There is enough marinade for 6 or 8 chicken breasts. You could set some aside to spoon over rice and use the rest for the marinade. They cooked for a few minutes on each side. I cooked two in a frying pan of sorts and cooked the others on an outdoor gas grill. Both were quick, easy, and yummy. I would use fresh ginger if it was available. Enjoy!
Please let me know if you try it or if I missed something.
xo M
