Chicken Asado my way

• This recipe has been adapted using two 

different recipes and methods.

I did this stove top but you can use boneless 

chicken breasts and grill the chicken.

          Note:  I did not use the achiote powder or the cilantro but left it in as it may be something you might have and want to use.

               

                 1lb. Chicken breasts pieces 

                Marinade:

                1/3 cup orange juice (the juice of one orange)

2 tablespoons lime juice

2 tablespoons vegetable oil

                 1 tsp. Coriander 

2 garlic cloves minced

                ****1tsp. Achiote powder optional 

1 tablespoon chili powder

2 teaspoons salt

1 teaspoon cumin

****1/4 cup cilantro minced( optional) 

Combine the orange juice, lime juice, vegetable oil, garlic, chili powder, salt, cumin , coriander and cilantro in a large bowl. Whisk until smooth. 


Add the chicken to the marinade. Flip several times to make sure that the chicken is completely coated. Cover and marinate for 2 to 24 hours. 


Remove the chicken from the marinade and discarde the excess marinade. 

In a large frying pan place about 2 tablespoons vegetable oil.  On medium heat Place seasoned chicken in pan.  With a large spoon stir chicken while cooking as not to stick.  Turn heat to high and keep stirring to brown chicken.  After chicken has browned and no longer pink.   add about 1/4 cup water to pan , stir to incorporate and cover.  

Do not overcook.  

Sweet chili Salmon

Easy ingredients make not only an easy meal choice but one that is delicious.

Ingredients:

.92 center cut fresh Salmon

1/2 cup Sweet chili sauce

1/4 cup sweet chili sauce for topping

Marinate Fresh salmon for several hours in the chili sauce.

Bake 400° for 20 to 22 minutes.  Turn broiler on high   Broil for another 2to 4 minutes .  Brush with  remaining .

Serve immediately.  I served salmon over rice pilaf

 

Review of Barilla no boil GLUTEN FREE PASTA NOODLES

My unsolicited review on Lasagna made with Barilla non boil Gluten free pasta noodles.

I had bought these by mistake but I was determined to make lasagna since that was my plan for a late dinner today.

I baked the lasagna as the directions called for with the exception in the last 20 minutes*** (I changed temperature to 400° and I’m glad I did it as it would have been burnt tasting imo).  (I removed the foil the last 20 minutes) The top ends raised up looking and tasting dry.  The texture was tolerable (nothing like regular pasta) a little softer than we are used to.  I did not mind the taste of the pasta.  It is made with corn and rice as noted in ingredients.  I like both but hubby not so much.  We both had small seconds lol because my sauce is awesome.  Lol

We will try some leftover tomorrow maybe!  I’ll let you know if hubby ate any of the leftovers.

 

Chicken cobbler

• 1/2 cup (1 stick) butter

• 4 cups rotisserie chicken meat, shredded

• 1 (15 ounce) bag frozen mixed vegetables (such as corn, peas, carrots and beans)

• 1 (11.36 ounce) package Cheddar bay biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix®)

• 2 cups milk

• 
  

  1 (10.5 ounce) can cream of chicken soup

• 2 cups chicken stock

• 2 tablespoons fresh chopped parsley (optional)

  
  

  Preheat the oven to 375 degrees F (190 degrees C). Place butter in the bottom of a 9x13 baking dish and place in the oven to melt.  

  1. 
     

     When butter is melted, add chicken in a single layer over the butter. Top evenly with frozen veggies.  

  2. Stir together biscuit mix, seasoning packet from the mix, and milk in a bowl until well blended; pour over the chicken and veggies. Spread lightly and evenly over the top of the  mixture but do not stir.  
     

  3. Whisk together soup and stock in a second bowl until smooth. Pour over biscuit mix but do not stir.  

  4. Bake in the preheated oven uncovered until very golden brown and only very slightly jiggly in the center, about 45 minutes. 

  5. Sprinkle parsley over the top if desired and let stand for 10 minutes before serving.  

     Adapted from Allrecipes.com

Blueberry Pie with Homemade Pie Filling

Todays Blueberry Pie

Real whipped cream on top!

Today’s Blueberry Pie Filling

I had at least 4 cups of frozen blueberries in my freezer and decided it was a good day to clean out the freezer and make a Blueberry Pie.

Tomorrow it’s supposed to be a complete wash out so a little pie and ice cream just might make being in a little more comforting.

Hubby watches football in the fall so I know this Saturday he’ll be living the “GoodLife” in his man cave having some easy baked turkey and cheese roll ups and pie for dessert.

Here’s how I made the filling 

4 cups frozen blueberries washed well

1cup sugar

1/2 cup corn starch

1 cup water 

1pkg. Pillsbury refrigerated pie crust

 

Place sugar ,water and corn starch in a 3 qt.Sauce pan.  Whisk to blend.  Turn heat to medium heat and bring to a complete boil. Whisk continuously as it will start to thicken.  Turn heat to low and keep whisking for a few minutes(3).  Place blueberries in thickened mixture stirring constantly. Allow to cook for approximately 5 minutes.  Mixture should be thick.

Remove from heat add 1/4 tsp. Ground cinnamon, 1 tsp. Lemon juice and 2 tablespoons butter. Stir well so all us incorporated.  It will be thick like pudding.  Allow to cool completely.  Cover and refrigerate until you are making the pie.  It will keep in refrigerator for 5 days.

When baking pie set pie on lowest rack in oven.  Bake 425° for 10 minutes.  Lower temperature

To 375° and cover edges with foil.  Bake 50 minutes making sure blueberries are bubbling through lattice.

****Note:  you must bake at least 50 minutes or blueberry pie will be very liquid.  Allow to cool completely or refrigerate until ready to serve.  Serve alone it with vanilla ice cream or teal whipping cream.  Enjoy!

                        Before Baking