Thursday, October 30, 2014

Easiest Ever Chicken Marinade

Easiest Ever Chicken Marinade.  

Confession time:  When Uncle Bee and I first got married.... I didn't know how to cook.  At all.  Nothing.  I finally figured out how to make spaghetti, hamburger helper, tacos and manwiches from the boxed mixes and cans.  We lived off that for a few months.  Uncle Bee wouldn't have hurt my feelings for anything.  He happily ate the same thing week after week.  He offered to make me some of his marinated grilled chicken (maybe he had finally gotten a little tired of hamburger helper....)  It was DELICIOUS!  Turns out he is QUITE the grill master!  A whole new world opened up to me!  I could make SO MANY THINGS with this delicious chicken!!!!  We had fajitas, salads, sandwiches, all kinds of meals with fresh ingredients!  To this day, his 'secret' family recipe marinade is still my favorite and reminds me of those newlywed days!  Now if you will go excuse me, I am going to marinade some chicken and send Uncle Bee a sweet text :-)

Easiest Ever Chicken Marinade
Ingredients
Boneless Skinless Chicken Breast
1 part Worcestershire sauce
2 parts Italian Dressing
Directions
We like to slice our chicken through the middle to make thinner cutlets.  It is easier to grill and more marinade gets through the chicken.  Combine Italian dressing and Worcestershire in a ziplock bag.  Enough to cover the chicken completely.  Add chicken and put bag in a bowl to protect from leaks.  Refrigerate overnight and grill the next day!  Enjoy! 
*If using a gas grill, I add a Tbsp or so of liquid smoke to the marinade 


Sunday, October 26, 2014

Baked Honey Sriracha Wings


           Y'all are just going to have to excuse these crappy iphone pictures of these wings.  This was my first time cooking with Sriracha Sauce and I hadn't even planned on blogging this recipe. I changed my mind..... These were the most delicious wings I have eaten in a long time.  As soon as we tried them, I hurried and snapped a pic with my phone before my family of pirhanas hungry folks devoured them.   I use frozen and thawed wings because I like having them in my freezer at all times cuz you never really know when you will feel like having some hot wings, plus these have the tips removed and have already been cut in half, which I am not a huge fan of doing myself.  :-)  
If you love spicy at all, you gotta try this one! 

Baked Honey Sriracha Wings
2.5 lbs frozen wings, thawed completely
3 Tbsp melted butter
1 Tbsp oil
1.5 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
Honey Sriracha Glaze
5 Tbsp unsalted butter
1 Tbsp flour
1/4 cup honey
1/4 cup Sriracha
1 Tbsp soy sauce
1 Tbsp lime juice (I just used the bottled stuff)
Sesame Seeds for garnish 

Directions
Heat oven to 400 degrees and line a cookie sheet with foil and spray with cooking spray.  (DO NOT SKIP THIS STEP OR YOU WILL HAVE A MESS!)  In a large bowl combine the wings, melted butter, oil, garlic powder, salt and pepper.  Place wings on the prepared cookie sheet and bake for 35 minutes, turning them over once at the halfway point.  
Meanwhile prepare the Honey Sriracha Glaze.  Melt butter in a small pan over medium heat.  Whisk in flour until lightly browned, about 1 minute.  Stir in honey, Sriracha, soy sauce and lime juice.  Bring to a boil until slightly thickened.  (about 1-2 minutes)  Once the wings are finished baking, use tongs to place each wing in the sauce, coating it well.  Place wings back on the cookie sheet and broil for 3-4 minutes then turn them over and broil the other side.  (Watch closely to keep from burning)  Sprinkle with sesame seeds and serve! 



Thursday, October 23, 2014

Nana's Ground Beef & Vegetable Soup


The very first thing my hubby said when he found out I was working on a Fall Soups & Stews round up for Rocket City Mom was, 'You gotta include my Mama's soup!'  I showed him my list and it was the very first one on it!  We LOVE this soup!  Served with a grilled cheese and you have a PERFECT Fall or Winter meal!  

Ground Beef & Vegetable Soup
Ingredients
2 lbs ground beef
2 onions, chopped
3 or 4 cloves garlic, minced
28 oz can tomatoes with juice
46 oz can tomato juice
4 potatoes, peeled and diced in bite size pieces
28 oz canned green beans or lima beans, drained
2 (15 oz) cans corn drained
salt & pepper to taste or seasoned salt (like Lawry's)
Directions
In a dutch oven or large soup pot, brown ground beef with onion.  Drain off grease, but leave a couple of Tbsp for flavor.  Add garlic and saute for 2 minutes, stirring constantly.  Add tomatoes, juice, potatoes, drained beans, and drained corn.  Bring to a boil and cover and reduce heat to medium/medium low (a slight bubble).  Cook for 2 hours, stirring occasionally.  Season to taste and serve with grilled cheese!  


Smoked Sausage & Black-Eyed Pea Soup


Food is clearly a big deal in our family.  We have planned entire vacations around our favorite restaurants.  We love to cook, and we love to eat.  We love to try new foods and try to recreate them at home.  So that's why when my dad went out of town for a Fishing Expo for his company, The Fish Ranger, when he tried this soup, he had to ask for the recipe.  Low and behold  they gave it to him, and my mom has been making it at home eversince.  To be honest, black eyed peas aren't my absolute FAVORITE, so I was a little hesitant to try this recipe, but I finally did after hearing them go on and on about how good it was.  OH MY GAWD y'all, this just became my favorite soup.  I did adapt the recipe slightly, the original didn't call for garlic (the horror!) and was made in 2 pots.... way too much work.  HA.  If you like smoked sausage, you HAVE to try this recipe!!!! 

Smoked Sausage & Black Eyed Pea Soup
Ingredients
16 oz bag dried black eyed peas
2 lbs smoked sausage, sliced
2 Tbsp bacon drippings or oil
1 onion diced
1 whole fresh jalapeno, minced
1 can rotel, mild or original
1 box chicken broth
3 cups water
Directions
Soak peas in cold water overnight.  Drain the next day.  In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes.  Add onion and cook for 5 more  minutes,  Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes.  Add soaked peas, rotel with juice, chicken broth and water.  Bring to a hard boil.  Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender.  Salt and pepper to taste.  Serve with Tabasco sauce and corn muffins.  


Slow Cooker Soy Braised Chicken & Bok Choy


You know that recipe that your kid always requests anytime you ask what they want on the meal plan this week?  Well this one is THAT recipe for my daughter.  She absolutely loves it.  Her love affair with this recipe started a couple of years back when I let her make dinner with it.  It was so simple, even at the time when she was 6 or 7 years old, she could make it almost entirely by herself.  Now that she is almost 10 (OMG! Where has the time gone?)  She can cook just about anything, but this is still one of her favorite recipes!    If Bok Choy isn't your thing, you could sub out broccoli or whatever veggies you like!  Definitely add this one to your crock pot rotation!

Slow Cooker Soy Braised Chicken & Bok Choy (recipe source)
Ingredients
1 3/4 lbs boneless, skinless chicken thighs
2 onions sliced
3 or 4 cloves garlic, minced
1/3 cup apple cider vinegar
1/3 cup soy sauce
2 Tbsp brown sugar
1 bay leaf
1 tsp paprika
1/4 tsp black pepper
1 large head bok choy, cut into 1 inch strips
green onions, thinly sliced
buttered white rice
Directions
Spray slow cooker with non stick cooking spray or use a slow cooker liner.  Place chicken in bottom of slow cooker.  Top with sliced onions.  Combine garlic, apple cider vinegar, soy sauce, brown sugar, bay leaf, paprika, and black pepper in a small bowl.  Pour over chicken and onions.  Cook on low for 8 hours.  During the last 10 minutes, turn the slow cooker up to high and fold bok choy in with the chicken to cook.  Prepare rice.  Serve Chicken & Bok choy over rice and top with green onions.  Enjoy


Wednesday, October 22, 2014

Honey Dijon Baked Chicken Legs


My husband does not like meat on a bone.  So we save wings and chicken legs for nights when he won't be dining with us.  My daughter and I LOVE chicken legs!  My mother in law taught me how simple they are to make and we enjoy them with all kinds of different glazes.  This is one of our favorites!  

Honey Dijon Baked Chicken Legs
Ingredients
1 Package chicken legs (ours had 11 in it)
4 Tbsp butter
3 or 4 cloves garlic minced
1/2 cup Dijon mustard
1/2 cup honey
1 TBSP soy sauce
Directions
Line your cookie sheet with aluminum foil to keep from having a sticky mess to clean up!  Spray the foil with nonstick cooking spray.  Melt the butter in a small skillet over medium heat and add the garlic.  Cook for 2 minutes, stirring constantly.  Remove from heat.  Stir in Dijon mustard, honey and soy sauce.  Divide the sauce into 2 bowls.  Place one bowl in the fridge.  Coat the chicken legs completely in the other bowl of sauce and place them on the foil lined cookie sheet.  Cover the chicken legs with another large piece of foil, and tuck the foil around the pan.  Bake at 350 degrees for 1 hour.  After the hour is up, remove foil and turn the chicken legs over carefully with a pair of tongs.  Pour the remaining sauce from the bowl in the fridge over the chicken legs.  Bake uncovered for 15 more minutes.  Serve!  

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Monday, October 20, 2014

Meal Planning Inspiration For The Week: 10-20-14


Hello!  We could not ask for more gorgeous weather than we have had this past weekend and will continue over the next week here in Madison, Alabama!  We got our bikes tuned up and have been enjoying family bike rides every afternoon!  We have had some DELICIOUS food to fuel our activity heavy Autumn days.  Take a peek:


Hamburger Steak & Gravy - This Southern Classic is one of our favorite comfort foods.  Sure 'from scratch' takes a little more time and effort, but it is worth every second!  SO delicious!

Southern Style Peas - You won't have to make your kids (or husband) eat these veggies!!!  My kids call them 'better than candy' peas.... for a reason!

Honey Dijon Baked Chicken - Don't skimp on the fresh garlic and fresh bread crumbs in this recipe.  This is the juiciest baked chicken you will ever eat!

{Ultimate} Pinto Beans with Bacon & Chives - Our favorite pot o' beans!  You would never guess they were from a can!

Baked Ziti - Italian comfort food at it's finest!

Fresh Ginger & Garlic Roasted Broccoli - Our favorite way to eat broccoli!

Ham, Broccoli & Alfredo Pasta Toss - You won't believe how delicious and EASY this 5 ingredient, 20 minute meal is!

Pumpkin Spice Cheesecake Bars - NON Bakers UNITE!  These 4 ingredient bars will wow your family and friends!  They are so delicious and EASY that they have been deemed DANGEROUS!  


I hope you have a wonderful week!  See ya next time!  

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Check out other weekly menu inspiration over at Organization Junkie!