Basic Chicken Marinade

I've got a few chicken marinade recipes up my sleeve, but this one is your standard, "I'm not sure what I'm serving my chicken with or putting my chicken in" recipe.  It's simple and delicious.  Tonight, we're having quinoa pilaf, fresh corn, and salad with our chicken, but I'm freezing a good bit of it (after I grill it all tonight) to use in casseroles and on top of salads.  I use this method a lot.  I grill a bunch of it and put small portions of it in freezer zip top bags, making instant delicious chicken for lunch salad toppings or casserole nights.  I'll be glad I did this come August and the beginning of school...oh dear.  I don't want to think about that!

This recipe only requires 10 ingredients.  I left out a picture of my sugar.  (This picture isn't too good, by the way, but I'm trying not to be too much of a perfectionist...sigh.)  I will definitely post pictures of the finished product tonight!  This marinade also serves as a great salad dressing too...save a few tablespoons of it for a salad with dinner, if that floats your boat.

Here's the cast of characters:

1 c. red wine vinegar

1 c. extra virgin olive oil

Juice from 2 small lemons

1 tbs. lemon zest

2-3 cloves of garlic (minced)

3 tbs. fresh rosemary

1 tsp. salt

1 tsp. sugar

Lots of freshly ground pepper

Up to 6 chicken breasts

Whisk the first 9 ingredients together in a large bowl.  Dip chicken into marinade and place 3 pieces in a large zip top bag.  Pour some of the marinade over it.  Repeat this process for the remaining 3 pieces.  Allow chicken to marinate in refrigerator for at least 3 hours (overnight is best).  Grill as usual and then freeze, eat, use in something else, give to a friend, you get the idea.  

Salsa Snob

Salsa is tricky.  It's hard to get it exactly right and then when you do, (if you're like me) you forget what you did.  I've tried to remember exactly how I made this salsa, so I could document it for the future.  Homemade salsa has spoiled me.  I can't stand the jarred kind now.  It just tastes so...fake.  I know...I'm a salsa snob.  Jarred salsa has vinegar and preservatives in it.  Something to remember As Ree Drummond (my blog idol: www.thepioneerwoman.com) would suggest, never use vinegar in salsa...ever.  You just can't beat the real deal.  By the way, don't limit yourself to chips and salsa (although chips do rock).  Dip raw zucchini, squash, carrots, or green pepper in it.

A few salsa basics:
Use a food processor, not a blender.
Never use vinegar or purchase any sort of canned tomatoes that have vinegar in them.
Add a little sugar.  Yes.  Sugar takes away some of the sour "edge." (And there is a TON of it in the jarred version, so don't feel guilty about it, ok?)
Always use fresh lime juice (never the jarred stuff).
Always use fresh garlic.
Always use fresh cilantro...there is never enough cilantro in the world.
Go easy on the salt.
Don't limit yourself to chips as dippers!

I didn't use fresh jalapeno peppers in this salsa, but you can add 1 small jalapeno pepper (without seeds) to the mix if you're up for some extra heat.

Process all of the following in a food processor.  You can process it as much as you'd like.  I like my salsa more smooth than junky.  It's up to you, though...whatever floats your salsa boat!

1/4 c. chopped fresh cilantro (This is a lot of cilantro, but add more if you have it...love cilantro.)
Juice from 2 small limes
1/4 c. chopped red onion
2-3 cloves of garlic (2 if garlic cloves are large, 3 if they are small)
2 tbs. diced green pepper (or any colored pepper for that matter)
2 14 oz. cans whole tomatoes (Use the whole ones, not diced.  They are more flavorful.)
1 can mild Rotelle tomatoes

1/4 tsp. ancho chili pepper

1/4 tsp. salt

1 tsp. sugar

Dash cayenne pepper (more if you can handle it)

Add black beans (1/2 c.) or frozen corn (1/2 c.) after you've processed it if you want a twist!  

Try your salsa after you've processed it.  If you feel like you need to add more garlic or spices, do it.  Although if you're like me, you may end up devouring a lot of it before anyone else has even tried it.  Luckily, it makes a ton. :)  Remember that you can always adjust your salsa if you make it too spicy for your taste.  Add more tomatoes (1/4 c. at a time) to help turn down the heat.  Keeping a can or two of crushed tomatoes on hand allows you to avoid processing more whole ones.  I'm a canned tomato hoarder.  I buy the cheap ones (Walmart brand, Kroger brand) and stash them in my garage.  They taste the same as the name brand.  One of these days, I'm going to can my own tomatoes...but I haven't gotten around to that yet.  Then, I'll probably become a tomato snob. :)

Vegan Gluten Free Chocolate Cupcakes with Vegan Fluffy Buttercream Frosting

Before I made these cupcakes, I thought that nothing could compare to the "real thing."  You know...white flour, butter, eggs, whole milk...Miss Deen style?  Well, my world has been turned upside down by these cupcakes.  These cupcakes put all other cupcakes to shame.  They are amazing...and I don't say that about everything.  I thought they were going to be a grainy, tasteless mess.  I thought they would taste healthy.  They don't.  They are rich, indulgent, and delicious.

Don't lick the screen.  Go to your nearest grocery store (quickly) and purchase some rice flour and Earth Balance Vegan Butter.  Then, get busy in the kitchen.   A special thank you to Chelsea Gillis for asking me to help with a recipe.  I owe you big time!

The cupcake batter and "buttercream" frosting have been modified from Isa Chandra Moskowitz and Terry Hope Romero's recipes in Vegan Cupcakes Take Over the World.  (They sure have taken over mine.)  I've substituted vegan butter for the oil (makes them richer), added a banana (for binding power), changed the flour from all purpose to rice flour, and increased the flour amount.  Please note: this recipe only makes 12.  You will probably want to double this recipe because they will disappear quickly!

Vegan Gluten Free Chocolate Cupcakes
1 c. soy milk
1 tsp. apple cider vinegar
3/4 c. granulated sugar
1/3 c. melted vegan butter (Earth Balance is great)
1 1/2 tsp. vanilla extract
1 1/4 c. rice flour
1/3 c. cocoa (Make sure you get gluten free if you are preparing for severe gluten allergies.)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees and line a 12 count muffin tin with liners.

Whisk together soy milk and apple cider vinegar and allow to curdle for a couple minutes.
Add sugar, melted vegan butter and vanilla extract to milk mixture and beat with electric mixer until foamy.
In a separate bowl, sift flour, cocoa, baking soda, baking powder, and salt together.
Add dry ingredients to wet ingredients and mix.
Beat for 1-2 minutes with electric mixer.
Pour into lined muffin tin.

Bake for 18-20 minutes, or until cupcakes bounce back a bit when touched.

Allow these little guys to cool completely before frosting.

Vegan Fluffy Buttercream Frosting 

1/2 c. nonhydrogenated shortening
1/2 c. softened vegan butter (Earth Balance is great)
3 1/2 c. powdered sugar
1 1/2 tsp. vanilla extract
1/8 c. soy milk (plus more to thin out, if needed)

Beat the shortening and vegan butter with electric mixer until fluffy.
Gradually add the sugar until well combined (about 3 minutes).
Add the vanilla and soy milk and beat for another 5-7 minutes.
Add more soy milk if needed.

You can get fancy with piping the frosting or you can be like me and throw it in a zip top bag and snip off the end.  Whichever way you choose, as long as the fluffy goodness gets on them cakes, it'll do!

Too bad this only made 12.  Did I already say that?

Berry-O-Delight

The close of strawberry season is quickly upon us.  Luckily, my friend Lindsay (Werdon) brought me some fresh strawberries from Scott's Farms in Unicoi, TN.  You can't beat local produce.  Tonight we had strawberries on our salad and in our dessert.   Let me tell you about the dessert.  It was a wedding of Oreos and strawberries.  Who knew they went so well together.  I have named this creation Berry-O-Delight.  I had about 20 minutes to make something and run off to coach swimming lessons, so I didn't have enough time to bake something.   This hit the spot perfectly, though!

Here's how you make it.

You'll need a package of Oreos and about 1 1/2-2 cups of sliced strawberries.

Beat the following with a hand mixer until soft peaks form:
2 cups heavy whipping cream
1/2 c. powdered sugar
1 block low fat (you can use full fat, but low fat was all I had) softened cream cheese
2 tsp. vanilla extract

Using 1 package Oreos (you can use more than that, but 1 package was all I had), layer Oreos on the bottom of a trifle dish (if you're that fancy) or flat bottomed, wide bowl (if you're a little tacky and cheap like me.)  I used a chips 'n dip dish (without the dip bowl, of course).   Reserve about 5 Oreos for crumbling at the end.  Put your fresh strawberries on top of the Oreos, then top that with the whipped cream mixture.   A spatula is good for this brocess. Repeat this process, finishing with whipped cream.  Crumble the 5 Oreos you left out on top, and garnish with strawberries.  Allow this heavenly goodness to sit for at least 2 hours in your fridge.  Scoop it out to serve!

Easy Cheesy Cornmeal Biscuits

Biscuits.  What an amazing creation: flaky, warm, melt in your mouth sort of yummy.   I'm not big on getting goo all over my hands.  I do it, don't get me wrong, but if I try to avoid it unless totally necessary.  These biscuits are made with a bowl, wooden spoon, and muffin tin.  They are fabulous, super easy, and delicious.  For all you mayo haters out there, please don't discriminate.  You'll never know it's the secret ingredient.  I promise!  I first got this idea from Paula Deen.  I love her.  I've told you that, right?

I've added some cornmeal to this to make a "cornmeal biscuit."  I also added cheese.  YUM.  Add cheese to any food and it can transform it.  I made 12 of these for a cookout we had today with two college aged boys.  I also had my husband at the table.  Need I say more? :) They ate about three a piece,  and I think they were just trying to be polite.  Please note that you can modify this recipe to vegan.  Leave out the cheese and substitute vegan mayo and dairy free milk.  Because this recipe has no eggs, it is great for those with egg allergies.

Preheat oven to 350.

Grease a 12 count muffin tin.  (I'm sure you could make mini muffins, but you'd have to shorten the bake time.  Who wants mini muffins, when you can have a regular sized one, anyway?)

Mix the following together with a wooden spoon in a large bowl:
1 1/2 c. self rising flour
1/2 c. white or yellow cornmeal
2 tbs. sugar
4 heaping tbs. low fat mayo
1 c. milk
1/2 c. shredded cheese (any shredded kind will do)

Drop into greased muffin tin and sprinkle tops with a little cheese, if desired.

Bake for about 12 minutes.  The tops should remain pretty white, but the bottoms should be a golden.

Rosemary Lemon Potato Salad

It's been a few days since my last post...life happens, I guess.  I'm finding if I don't post right away, I forget what I threw into my dishes!  Does anyone else ever feel that way?  It's probably just me. :)

My dear, childhood friend, Lindsay Moore is in town for the next couple days.  We enjoyed a great dinner of stuffed shells with the fresh tomato marinara sauce last night with Tara (also a childhood friend) and Ben Barnett.  I'll post about that later on!

Lindsay (better known as "Werdon," a childhood nickname), Brendan, and I will be having an outdoor dinner tonight (weather permitting).  I thought that a little twist on the trusty red potato would be a fun side.  Again, I was getting tired of looking at the red potatoes in my fridge...and my fridge was getting too full.  My fridge always seems to be either way too empty or far too full.   It's a common phenomenon in our home.

Of all the herbs in my garden, rosemary is the most abundant, probably because it's the heartiest, and I don't have to water it much to get it to grow.   It was super easy to throw together, and I can just let it sit and soak up all the great flavors while Werdon and I are out and about today.   I think this will be a light, lemony addition to our BBQ chicken and fresh corn tonight.  (Oh my, it's only 9 am, and I'm already excited about dinner.)   Hope you enjoy!

Rosemary Lemon Potato Salad

Boil salted water in a large pot
Scrub and cube about 6 small-medium red potatoes (I left the skin on...it gave the salad great color.)
Place in water and boil for about 18-20 minutes (or until tender)

While those taters are boiling, whisk the dressing together in a large bowl.

Dressing:
Juice from two lemons
1-2 tbs. chopped fresh rosemary (plus more for garnish, if desired)
3-4 tbs. extra virgin olive oil
1/2-3/4 c. fresh shredded parmesan cheese plus more for grating on top (I always seem to have this on hand.  It keeps forever in the fridge crisper drawer in a sealed zip top bag.)
1/4 tsp. salt
freshly ground pepper (lots of it)

When the potatoes have finished boiling, rinse and drain them.
Place them in the large bowl with dressing.
Toss to coat.
Garnish with additional parmesan cheese, freshly ground pepper, and rosemary, if desired.
Note:   You can always make this dish vegan by leaving out the parmesan.

The Blog High

I love The Pioneer Woman, Ree Drummond.  If you haven't checked out her blog, you should.  Here's an article about blogging that she posted...loved it!

Ten Important Things About Blogging by Ree Drummond

I am exhausted from blogging.  It takes longer and is more effort than I thought...but aren't most things that way? It's kind of like going on a long run or swimming a long set.  (Once upon a time, I used to be a swimmer.  That's a story for another day.)  You want to stop because you're tired, but you know you can keep going (and you want to) because you're on that exercise "high."

Thank you to those of you who are following my blog and reading my entries.  It's so exciting to look at how many folks view my pages each day...it's rivaling the excitement from seeing that little red alert symbol on Facebook.

I'm going to be getting a massage this afternoon and then I'm hanging out at the pool with my good friend, Louise Negus.  I think I'll go for a walk now.   I love summer...and I'll probably be back at blogging tonight...because I can't seem to get enough of it.