Saturday, May 26, 2012
3 lbs. of skinless chicken (I sliced up boneless breasts into strips)
1/3 cup of Carribean Jerk Seasoning
1/4 cup of apple cider vinegar
1/4 cup of orange juice
1/4 cup of pineapple juice (from the can of sliced pineapples)
1/4 cup of coconut milk
2 T. of lime juice
2 T. of extra virgin olive oil
2 T. of soy sauce
1 large can of sliced pineapple rings
1 recipe of my Grilled Asparagus http://tonya-justcooking.blogspot.com/2011/03/grilled-asparagus.html
-Place your chicken in a large 1 gallon double zipper ziploc bag. In a medium bowl, stir together the seasoning, vinegar, orange juice, pineapple juice, coconut milk, lime juice, e.v.o. adn the soy sauce; reserving a small amount in a sealed container for plating (about 4 T.'s or so). Pour the marinade in with your chicken and seal it well; shake it to mix. Refrigerate to marinate for up to 24 hours (the longer the better- I do 24 hrs). When you are ready to cook it, preheat your grill to a medium flame. Discard the marinade and grill the chicken strips until the juices run clear (mine were thin so about 5 minutes), turning often. Meanwhile, when you toss on your chicken, also toss on your pineapple rings with smear of honey on each side- grill them and turn them just like your chicken. Plate it all up and drizzle that reserved marinade. Serve with grilled asparagus and steamed Jasmine rice. Serves 6. Enjoy!
Wednesday, May 16, 2012
12 reduced fat Ritz crackers
some peanut butter (I only buy Jiff creamy)
1 mozzarella string cheese stick (sliced into 12 pieces)
-Simply smear some peanut butter across your crackers and top each one off with a piece of cheese. Serves 1. Enjoy!
1 gallon (16 cups) of tap water
1 cup of lavender dish soap (I used Palmolive)
-Combine all three ingredients in a large mixing bowl by slowly stirring together (making the least amount of suds as possible). Allow this to sit for a few hours to 'merry' (otherwise your bubbles won't form if used too soon). You can transfer it into a pitcher, empty gallon jug or what-have-you for storage (I saved the last 2 store-bought bubble containers and wands to re-use for this). Then it is ready to use with bubble wands, plastic clothing hangers (which make huge bubbles) and more :) Makes just over 1 gallon. Enjoy!
Thursday, May 10, 2012
1 1/4 lbs. of 80/20 ground beef
1 small yellow onion (chopped)
sea salt and fresh cracked pepper
2 shakes of lite soy sauce
3-4 T. of BBQ sauce (I used Sweet Baby Ray's)
1 T. of steak sauce (I used A.1.)
1 egg (beaten)
1/2 a cup of plain bread crumbs
3 slices of American cheese
-Preheat your oven to 350*. In a large mixing bowl, using your hands, knead to thoroughly combine all of the ingredients EXCEPT for the cheese slices. Once it is good and mixed, place it into a loaf pan. Shape it into a loaf, keeping it away from the edges (this way the grease can separate from it and be easily poured out). Go ahead and do a big healthy smear of some extra BBQ sauce all across the top and down the sides. Bake on the center rack of your oven at 350* for 1 hour. Carefully remove it from the oven, using a spatula to hold the loaf in, pour out the grease (I save old pickle/ jam jars just for this stuff). Once the grease has been discarded, using your spatula again, lift the loaf up and then flip it onto it's side while still in the loaf pan. With a serrated knife, cut the loaf in half lengthwise (so you are cutting off the top). Then use your spatula again to lift up the top half, wiggle your loaf pan around to let the bottom half fall back in place, layer the cheese slices over it and then replace the top half back on top (basically you are making a stuffed meatloaf here). Place it back into the oven for about 3-5 more minutes. Remove from oven and let stand 5 minutes before slicing. Serves 4. Enjoy!