Sunday, July 20, 2014

Chicken Marinade

This flavorful recipe makes 1 3/4 cups, enough for up to 4.5 pounds of chicken. The secret is to not overlook the chicken, grill or broil just until chicken center is no longer pink and juices run clear.

Chicken Marinade

1/2 cup brown sugar
1/2 cup balsamic vinegar
1/2 cup low sodium soy sauce
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
4 cloves garlic, minced
1/2 teaspoon ground black pepper
Up to 4.5 lbs. boneless skinless chicken breasts, cut into serving size pieces, pierced all over with a fork.

Place all ingredients except chicken in a gallon ziplock bag. Zip bag shut and mix gently with hands. Add chicken breasts to marinade in bag and coat evenly. Place in bowl in refrigerator and let marinate for two or more hours. Remove from marinade and grill outside or broil in your oven, turning a few times until juices run clear.

Tuesday, May 20, 2014

Oatmeal Cookie Bites - No Added Sugar!

These cookies taste like a sweet mouthful of oatmeal, hence the name. The recipe makes about 22-24 so if you eat six you are eating a serving of oatmeal. But in cookie form! What could be more fun? A handful of these cookies would make a great, portable breakfast. Enjoy!


Oatmeal Cookie Bites

3 ripe bananas, smashed with fork
1/3 cup applesauce
1 teaspoon vanilla
1/4 cup skim milk (or almond milk)
2 cups regular oatmeal
1/2 cup raisins (or craisins)
1 teaspoon cinnnamon

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Combine bananas, applesauce, vanilla, and milk in a large mixing bowl. Add oatmeal, raisins, and cinnamon and stir well.

Using a 1.5 inch diameter cookie scoop, scoop dough onto prepared pans. Bake at 350 degrees for about 15 minutes, until firm. Let cookies cool completely on baking sheet. Store tightly covered in the refrigerator.





Wednesday, April 16, 2014

Slow Cooker Pulled Pork

This smells great all day while it's cooking and ends up tender and juicy and full of flavor. Enjoy!

Slow Cooker Pulled Pork

5 lbs boneless pork shoulder
2 onions, sliced
3 cups V-8 juice, low sodium
1 tablespoon minced garlic
3 tablespoons smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1.5 tablespoons ground cumin
1 cup apple cider vinegar
1/2 cup light brown sugar
1 teaspoon salt

Place onions, V-8, garlic, paprika, chili powder, pepper flakes, cumin, vinegar, brown sugar and salt into the slow cooker. Stir to combine. Add the pork and mix together gently.

Cover and cook for 8 hours with slow cooker set on low. After four hours, turn meat over once, cover and continue cooking.

After 8 hours, remove the meat and set aside. Carefully place liquid from slow cooker into blender and blend until smooth. (If the hot sauce makes you nervous you can let it cool a bit before you transfer it to the blender.)

Shred pork with two forks, return to slow cooker. Add sauce from the blender and cover and keep warm until serving.

Serve over toasted bread or buns.

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