Favorite Chicken Marinade

We have been using this simple chicken marinade for years.  It makes for some awesome grilled chicken.  I like to use chicken thighs when we grill because they are so tender and juicy.

1 cup Sprite

1 cup soy sauce (I use low sodium)

1/2 cup oil (I use light tasting olive oil)

2 garlic cloves, minced (or garlic powder)

Put chicken in a big zip-loc bag.  Pour in the marinade ingredients and seal up the bag really good.  Move the bag around so the ingredients mix together and the chicken is all covered.  Keep in fridge until ready to grill.  Marinade at least a few hours or even overnight.  If you don't have access to a grill, you can also broil them on a cookie sheet in the oven for about 12 minutes on each side.

The Perfect Omelette

Years ago on Oprah, I saw a segment about how to make the perfect omelette.  I have been using this method ever since and it really does work.  I have egg issues and cannot eat eggs unless they are very well-cooked.  No egg juice!  I never order eggs at restaurants because I'm too afraid of egg juice.  So I love this method because I can make sure my omelette is well-done!

Step 1:  Crack two eggs into a bowl.  Add 1 Tbs of water.  Whisk really well with a fork.

Step 2:  Pour eggs into an already butter/sprayed pan that has been heating over low-medium heat.  Sprinkle with salt and pepper.  With a spatula, push in the sides to the center and let the eggs fill in the gaps.  Do this like 3 times until there is no more runny eggs.  Then flip.

Step 3:  Add toppings to one side of the omelette.  Then fold over the other side.  Cook for about a minute on each side.

Step 4:  Serve and enjoy!!

Teriyaki Chicken

We love this homemade teriyaki sauce!  I found this recipe in my ward (church) cookbook years ago.  It's so easy and so good!  I used to add the sauce to the chicken in the crockpot, but then I decided I liked it better when we added it right before serving.  That way it has more flavor.  Try it and see what you think!

1 Tbs. cornstarch

1/2 cup cold water

1/4 cup brown sugar

1/4 cup soy sauce

1/4 cup vinegar

1 garlic clove, minced

1 tsp. ginger (I used about half this much)

*Mix cornstarch and cold water until smooth.  Combine with the rest of the ingredients in a saucepan.  Stir over medium heat until thick and smooth.  Serve over chicken and rice.

Red and White Pasta

I saw this recipe a couple of years ago on one of my favorite blogs, 71toes.  It's a great way to feed a lot of hungry kids.  It has become the favorite pasta dish at our house.

For the RED SAUCE:
1 lb. mild breakfast sausage (I use Jimmy Dean)
1 onion, finely chopped
2 garlic cloves, minced
1 bottle of marinara (I use Trader Joe's Tomato Basil)

*Cook sausage with onion and garlic, drain grease, add marinara.

 For the WHITE SAUCE:

4 Tbs. butter

1 cup whipping cream

1 8oz. package cream cheese

1 clove garlic, minced

1/3 cup parmesan cheese

*Melt the butter, then add whipping cream, cream cheese, garlic and parmesan.  Whisk together on stove for a couple minutes until smooth and thick.

*In a 9x13 pan, layer one box of cooked penne pasta, the white sauce, the red sauce and then cover with shredded mozzarella.  Bake at 350 for 25 minutes.