The Best Chicken Marinade by momontimeout

 

Honestly I have lots of marinades that I love and it takes a lot for me to find one better than what I have, but this one won me over!  It is one of the best I've used.  I've made it 3 times in one week! The flavors go so good together.  It doesn't disappoint! Enjoy!

6 chicken breasts or 3.5 lbs. cut up in serving size pieces ( I used chicken tenders in these pictures- it was faster )

For the marinade:

1/2 c. extra virgin olive oil

1/2 c. balsamic vinegar

1/4 c. soy sauce

1/4 c. Worcestershire sauce

1/8 c. lemon juice, fresh or from a bottle

3/4 c. brown sugar

2 tsp. dried rosemary

2 Tbsp. Dijon mustard or spicy brown mustard

1 1/2 tsp. salt

1 tsp. black pepper

2 tsp. garlic powder ( I love garlic so I did 3)

**I put all the ingredients in a gallon size Ziplock bag, but you can use a deep dish, add chicken.

**Marinate 4 to 6 hours or up to 24 hours ( I did two days, I wouldn't do longer because it can be too strong)

**Remove chicken and put on barbeque and base with the leftover marinade a few times to give it a nice outside color and flavor, internal temp. should be 165 F. when they test done.  Chicken tenders don't take very long if you are using them. 

**comments in the section said they have used this marinade on steak or porkchops with good results, I haven't tried those yet

**also she said you can bake this at 400 F. for 18 - 22 minutes (Internal temp. 165 F.) baste as often as you can.

Swiss Chocolate Brownies

 

This recipe came from a recipe card subscription I got in the mail quite a few years back, I made them and they became a staple Sunday dessert or to surprise my guests.  I store them in the refrigerator --

Brownies:

1 c. water

1/2 c. butter

2 oz. squares of unsweetened chocolate, I like Bakers or Ghirardelli unsweetened chocolate bar

2 c. flour

2 c. sugar

1 tsp. baking soda

1/2 tsp. salt

2 eggs, slightly beaten

1/2 c. sour cream

1/2 tsp. vanilla

1 c. chopped walnuts, optional ( I don't use them)

Icing:

1/2 c. butter

2 oz. squares unsweetened chocolate

5 Tbsp. milk

1 tsp. vanilla

3 c. powdered sugar, DIVIDED

BROWNIES:

**In a saucepan, stirring with a whisk, bring water, butter and chocolate to a boil.  Boil 1 minute. Remove from heat; cool

**In a mixing bowl, combine flour, sugar, baking soda, and salt.

**Add chocolate mixture and mix until combined.  Add eggs, sour cream and vanilla; mix again just until combined.

**Pour into a greased 15x1 inch pan ( I use my jelly roll pan).  

**Bake at 350 F. for 20 - 25 minutes, or until it tests done I use a toothpick to check, although you need to make sure it isn't over baked or it will be dry!

** Cool for 10 minutes.

ICING:

**Melt butter and chocolate together in saucepan stirring with a whisk,  then put in a mixing bowl;

**Mix in 1 1/2 c. of the powder sugar

**Add milk and vanilla

**Add the rest of the 1 1/2 c. powder sugar

**Beat until smooth.  Spread over warm brownies. 

**Makes about 3 dozen brownies.

Michelles's Fruit Salsa

 

This is a fun recipe I got from Bunco and it's become a staple every New Year's party and Super Bowl party, it's one my family always request.

2 apples ( I like ones that have a lot of flavor, golden delicious or fuji)

1 c. strawberries ( I buy the frozen sweetened ones in the 12 oz carton)

(If you don't use the sweetened strawberries, for the sweet part you can substitute :

*1/4 c. orange juice

*1 to 2 Tbsp. brown sugar 

1 orange peeled and sectioned  can also use about 3 cuties

1 - 2 bananas

*use whatever fruit you like and how much you want of each, this is just an estimate of what I use

--I chop all this up small and serve chilled on cinnamon tortilla chips

For the tortilla chips:

Dip the top of a flour tortilla in water and lightly sprinkle cinnamon/sugar mixture on top, shake off excess cut into about 1 1/2 to 2 inch strips with pizza cutter or knife.  Place on pan ( I use a pizza stone and it doesn't stick to it) I also do about 4 to 5 flour tortilla's .

Bake 375 F. for 7 minutes, make sure they don't over cook! 

White Lasagna Soup (from the Recipe Rebel)

I was looking for a white lasagna soup recipe because my daughter can't have tomato based food.  This one had so many 5* ratings that I had to try it!  It was a hit with everyone I fed it to.  My friend who comes every week for lunch, said that I would have a hard time topping this one - not only was it delicious, it was quite fast and easy, at least compared to most of my soups.  I just made it a second time because we went through it pretty fast!

This recipe makes 4 servings.

2 Tbsp. butter

1 medium onion, finely chopped

3  cloves garlic, minced( I love garlic so I added 4)

2 tsp. Italian seasoning

1 tsp. salt

1/4 tsp. pepper

1/8 tsp. red chili flakes ( I omitted this)

3 c. chicken broth ( I used 4 c. because the pasta absorbs the liquid)

2 boneless skinless chicken breasts,  1 lb. (I used chicken tenders, its easier to shred

1/4 c. sundried tomatoes, chopped ( I think I like the ones in oil the best, just drain the oil and chop the tomatoes)

2 c. short pasta or break up lasagna noodles, I used fettucine noodles

2 Tbsp. cornstarch ( I did 3)

1 c.  (1/2 and 1/2) I actually used cream

1 c. fresh spinach (I did omit this since it's another thing my daughter can't eat)

**fresh Parmesan cheese for garnish  ( the recipe calls for mozzarella and Ricotta, I only used the Parmesan and it was wonderful!)

1. Melt butter in large dutch oven or soup pot, over medium heat.

2.  Add onion and cook, stirring until just starting to brown, about 3 to 4 minutes.

3.  Stir in garlic, Italian seasoning, salt, pepper, and chili flakes - Cook 1 minutes

4.  Stir in broth.  Add uncooked chicken and sun dried tomatoes

5.  Increase heat to medium/high and bring to a simmer.  Cover and reduce heat to medium/low and cook for 12 - 15 minutes until chicken is cooked through - 165 F.

6.  In large pot of salted boiling water, cook the pasta according to package directions.

7.  Remove chicken from soup and shred with 2 forks ( I just broke it into pieces)

8.  In a small bowl, whisk together the 1/2 and 1/2 and cornstarch - stir into soup and cook for 1-2 minutes until thickened.

9.  Stir in chicken, pasta and spinach into the pot and heat through.

10.  Taste and adjust seasonings - I like to add garlic salt

**Serve with cheese 

Swedish Meatballs

 

This recipe I found on the internet by Art and the Kitchen- my husband really liked this one and loved that it was from scratched.  I served it with mashed potatoes, another good recipe!

1 lb. ground beef

1/4 c. panko bread crumbs

1/4 c. milk

1/2 c. chopped onion

1 clove garlic, minced ( I used 2 )

1 Tbsp. fresh Oregano or 1 tsp. dry oregano

1 egg

1 Tbsp. olive oil

5 Tbsp. butter

3 Tbsp. flour

2 c. beef broth (warmed up)

1 c. heavy cream

1/2 Tbsp. Worcestershire sauce

1 tsp. Dijon mustard

1/2 tsp. kosher salt

1/2 tsp. pepper

*** 

1. In small bowl combine panko bread crumbs and milk.  Let sit for 10 min. until bread crumbs have soaked up milk.

2. In large skillet heat 1 Tbsp. olive oil with 1 Tbsp. butter, medium heat

3. Add onions and sauté until translucent, about 5 min. , add garlic and oregano and sauté for another 1 -2 min.

4. In large bowl, combine ground beef, the sauteed onion, garlic and oregano.

5. Mix in salt, pepper and egg combine until egg is mixed in.

6. Add bread crumbs to meat mixture and combine well.

7. Use a Tbsp. or scoop to make equal sized meatballs  Makes about 20

8. Reheat skillet used to sauté onion mixture, adding a bit more olive oil and butter if needed.

9. On medium heat, brown meatballs on all sides, carefully turning so they don't break apart.

10. Don't overcrowd skillet with meatballs, work in batches.

11. Transfer meatballs to baking sheet and keep warm in oven while making sauce.

12. Add 4 Tbsp. butter to skillet, when melted whisk in flour, cook until golden brown.

13. Slowly stir in heated beef broth, cook at temperature that keeps sauce at slow bubble.

14. Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens a bit.

15. Add meatballs into sauce, cover and simmer on low heat for about 10 min.

16. Serve with egg or broad noodles or mashed potatoes. 

Chocolate Frosted Brownies

 

( a neighbor lady brought these over a few years back , I ate the whole plate!  Well, I did freeze a few and ate one at a time, but when they were gone,  I couldn't stop thinking about them!  I had to have the recipe, and when I got the chance, she sent over the recipe with a fresh supply of brownies!  I am a brownie-a-holic I will confess.  I do hope to try this frosting on a homemade brownie as I think the frosting really makes it!)

**This recipe takes two bags of Ghirardelli  double chocolate brownie mix - the one with the chocolate chips in it,  ( the big box at Costco has the bags inside, so I would use two of the bags, or you can 1/2 the frosting and use one box that makes an 8x8 pan

Make up the brownie mix, making sure not to overbake!  

Frosting:

for a 9x13 pan ( 9x9 or 8x8 pan in parenthesis) :

** Melt 1/2 c. butter, add ( 1/4 c. butter)

     5 Tbsp. unsweetened cocoa (2 1/2 Tbsp. unsweetened cocoa)

     5 Tbsp. milk ( 2 1/2 Tbsp. milk)  bring to a boil.  Remove from stove and add:

     5 c. powdered sugar (2 1/2 c. powdered sugar)

     1 tsp. vanilla  (1/2 tsp. vanilla) 

** Frost and let set up, this is so yummy and fudgy!  

Easy Chicken Cordon Bleu

 

( this is a dish I made for my Bunco group on March 2007, I thought I would try it again on April 2025, wow a lot of years ago! The chicken is tender and the sauce is very flavorful, we really enjoyed this!)

Makes 4 servings:

4 boneless, skinless chicken breasts (about 1 1/2 lb.), I filet my chicken breast to about 1/4 ",  just don't use thick ones.

4 slices of baked deli ham

salt and pepper

1 c. grated Swiss or Gruyere cheese ( I used Swiss, and it was good, next time I'll try the Gruyere)

oil for frying chicken in

16 Ritz crackers, or any butter cracker, crushed coarse

1 c. heavy cream

1/2 c. dry white wine

1 Tbsp. minced fresh Tarragon or 1 1/2 tsp. dried

1.  Adjust oven rack to lowest position and heave oven to 475 degrees.  Pat chicken dry with paper towels and season with salt and pepper.  Heat oil in large nonstick skillet over medium-high heat until just smoking.  Brown chicken, about 3 minutes each side.  Transfer chicken to 13 x 9 inch baking dish, smooth side up

2.   For the sauce:  Add cream, wine,  2 tsp. yellow mustard, tarragon, and salt and pepper to taste to skillet and bring to simmer.  Remove pan from heat.

3.  Meanwhile, spread 1 tsp. mustard over each breast, lay 1 slice of ham on top,  and mound each with 1/4 c. cheese.  Sprinkle cracker crumbs over cheese, pressing to adhere.  Pour sauce around chicken without disturbing crumbs.  Bake until chicken registers 160 degrees, about 15 minutes.  Serve.