Brining the chicken is a MUST because it seems to help make the chicken juicier. To brine, first mix 4 cups of cold water with ¼ cup of kosher salt and ¼ cup of brown sugar. Stir until dissolved. Wash and put the boneless, skinless chicken strips in a gallon size zip-lock bag and pour the brine mixture in the bag and refrigerate for 2 to 3 hours. Now, it is time to make the marinade.
- 1-1/2 cups of apple cider vinegar
- 1/2 cup olive oil
- Juice from one lemon or lime (whichever you prefer – mixing both is tasty too)
- 1/2 cup orange juice
- 8 tsp of minced garlic
- 1/4 cup honey
- 1 cup of Heinz 57 sauce
- 1/2 cup of Worcestershire sauce
- 1/2 cup A-1 Marinade
- Tabasco to taste
- 4 tsp flaked red pepper
- 1 tsp garlic powder
Remove the chicken strips from the brine and rinse and pat dry with a paper towel. Submerge the chicken strips in the homemade marinade (you can use a Tupperware type bowl with a lid, a zip-lock bag or for best results a Vacuvin Marinater) and refrigerate a minimum of 4 to 6 hours. Please note it is best to let them soak in the marinade overnight. You should set aside some of the marinade to baste the chicken breasts when cooking. Remove and grill. And that’s pretty much it. Good luck and you won’t be disappointed!
I tried my first Brie en Croute this weekend. It was absolutely delicious and clearly not on my diet.
- Package Puff Pastry Sheets
- 1 egg
- 1 tablespoon water
- 1/2 cup apricot preserves
- 1/3 cup dried cranberry, softened
- 1/4 cup toasted sliced almonds
- 1 (13.2 ounce) round Brie cheese
- Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
- Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle cranberries and almonds over preserves. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inch from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
- Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.
Well I made a couple things that were totally yummy this weekend. First there was biscuits and chocolate gravy followed up by bread pudding. I forgot to take a picture of the former but I remembered on the latter. Without further delay I present: Bread Pudding.
- 10 slices white bread, cut into cubes
- 1/4 cup butter, melted
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
- 6 eggs, beaten
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups hot milk (160 degrees F/71 degrees C)
- 1 pinch ground nutmeg
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
- Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
- Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.
- Sprinkle with nutmeg and bake for 25 minutes.
I’ve been on a diet for several months now and when I travel it always presents a challenge in terms of having the proper discipline to eat light. Nothing like cold fish soup to help out a diet right? But seriously, this is simply the best Ceviche I have ever had. If you are ever in Ventura California take the Vista Del Mar exit and head towards the beach. In about 3 blocks you will find Dukes on your left. They make the worlds best Ceviche fresh each morning and it is to die for. You MUST try it!
For those of you with the Ceviche itch to create your own. You can find a pretty good Ceviche recipe on allrecipies.com.
Sorry for the blurry iPhone photography. 🙁
I need an iPhone upgrade.
I got inspired to post this recipe this morning after making them for the family. Enoy.
A Dutch Baby pancake is a German Pancake that is a cross between a soufflé, Yorksire pudding and an omelet – it is a light, airy pancake with sides. It is made with eggs, flour and milk, and usually seasoned with vanilla and nutmeg, although occasionally sugar is also added (but I don’t recommend it, they are much better with no sugar in the batter). It is baked in a iron skillet and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar or fruit toppings or syrup. The lemon and powdered sugar should be applied liberally in my opinion.
- 2 eggs
- 1/2 cup milk
- 1/2 cup sifted all-purpose flour
- 1 pinch ground nutmeg
- 1 pinch salt
- 2 tablespoons butter
- 2 tablespoons confectioners’ sugar for dusting
- Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C). I actually use two small 6 inch iron skillets most of the time.
- In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
- Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
- Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.
- Squeeze 1-2 lemon wedges over the Dutch baby, apply fruit (or not) and then (using a hand strainer) shake powdered sugar liberally on top.
- 3 eggs, lightly beaten
- 2 tbsp olive oil
- 3 tbsp milk
- 4 cloves garlic, peeled and chopped
- 1 1/4 cups Italian seasoned bread crumbs
- 8 pork chops – thinly sliced
- 1 3/4 cup grated Parmesan cheese
Preheat oven to 325 degrees. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs and the Parmesan cheese.
Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet and brown.