Grilled Island Chicken

I found the recipe here and it is definitely one of the best marinades I've tried;  I think the lime juice/steak combo would make for great fajitas!

2/3 cup vegetable oil
1/3 c. freshly squeezed lemon juice (I think I might try lime juice next time!)
3 Tbl. soy sauce
3 cloves of garlic, finely minced
1 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. black pepper
8 chicken breasts/pork chops or 1 pork tenderloin or a flank/skirt steak

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. Cover and refrigerate up to 10 hours (I would suggest marinating for at least 3 hours).

Simple Orzo Pilaf

I found this recipe here, but made a number of changes based on her results.  It was delicious, and the perfect accompaniment to her Grilled Island Chicken!

4 1/2 c. low sodium chicken broth (I used chicken base -- more flavorful and no need to add extra salt)
12 oz. orzo/rosa marina pasta
4 green onions, sliced (I didn't use the white parts)
Freshly grated Pecorino Romano (or Parmesan if you prefer)
¼ teaspoons black pepper
salt to taste

In a large saucepan, bring 3 1/2 cups of the broth to a boil over medium-high heat. Stir in the orzo and reduce the heat to low. Simmer the orzo and broth uncovered, stirring to prevent sticking on the bottom of the pot, about 8-10 minutes, until the orzo is tender. Add remaining broth, green onions, pepper, and salt --  remove from heat.  Let sit for 10 minutes, stirring occassionally. Top each serving with Romano cheese.

Oatmeal Breakfast Bars

Found the recipe here and made a few modifications.  I think you could get really creative with your additions:  dried fruit, coconut, nuts, chocolate chips...there are tons of possibilities!  These tasted even better the next day!

4 c. dry oats (I used a combination of old-fashioned and quick
1 1/2 c. flour
1 c. brown sugar
1/2 c. sugar
1 t. cinnamon
1/2 t. salt
3/4 c. oil (I used 1/2 c. applesauce and 1/4 c. oil)
4 eggs
1 1/2 c. raisins (I used dried cranberries)

Mix together all ingredients until just combined.
Press into a greased 13×9 casserole dish and bake at 350 degrees for 25-30 minutes. Let cool completely before cutting into individual bars.


Here is another great receipe from Amy. These are so very good.

1lb canned white chicken breast chunks,
1 green and 1 red bell pepper chopped fine,
5 jalapenos minced,
1 can of corn and 1 can of black beans rinsed well,
1 small can of diced green chilies,
8 oz Kraft Philadelphia cream cheese,
2 T taco seasoning,
1 tsp cajun seasoning,
1/4 cup salsa verde,
sea salt,
3T+ of chopped fresh cilantro,
lime juice,
2 packages of 25 each eggroll wrappers,
1T cornstarch,
1/3 cup water,
( I sometimes add some "Weber Kickin Chicken")
makes up to 50 tacquitos!

Amy's Lasagna Perogies

My sweet friend Amy, (no, I am not talking in 3rd person), recently entered her very cool recipe in to the Paula Deen Philadelphia contest. She is a rockin' chef! She gave me permission to share it.
You can also watch the step by step instructions!

These are DE-licious little lasagna perogis! It's like having a bite sized lasagna that you can eat without the mess. They look fancy and fantastic on the plate too! Just a few simple ingredients that don't even require a mixer. I sure hope you try these out and cook up a little fun in your kitchen! Prep time: 35 minutes |Cook time: 5 minutes |Total time: 40 minutes |Servings: 45
•1 large egg yolk
•1 egg white
•1 cup(s) of whole milk
•3 1/4 cup(s) of all purpose flour
•4 cup(s) of herb pesto
•1/2 cup(s) of cottage cheese
•15 ounce(s) of ricotta cheese
•1 beaten egg
•15 grape tomatoes sliced into thirds
•8 ounce(s) of Kraft Philadelphia Cream Cheese
•1/2 cup(s) of water
•3 tbsp. of parmesean cheese
•3 tsp. of italian seasoning
•2 tbsp. of butter
1.To make the perogi wrappers, first seperate your egg yolk from your egg white and save both in separate bowls
2.Add egg yolk and water to milk and beat with a fork
3.Add all the flour to a large bowl and make a well in the center
4.Add 1/3 the milk mixture to the well and fold the flour slowly over the top of well and blend it together using your fingers like a rake
5.Create another well and add the milk mixture and blend and repeat until the milk is gone. Keep kneading the dough forms a nice ball and is smooth. If it is sticky add flour only 1tsp at a time on a floured surface
6.When the dough is elasticy and smooth transfer it to a clean ungreased bowl and cover with plastic wrap and refrigerate for 20 minutes
7.While the dough is chilling mix your cheese fillling. Add the ricotta, cottage cheese, pesto, and beaten egg together and mix.
8.Next, divide your dough into three equal balls. Roll out one ball at a time on a well foured surface to 1/16 inch thickness.
9.Using a large circle cookie or biscuit cutter cut out as many circles as you can.
10.Add a spoonful of Kraft Philadelphia Cream Cheese to half of the circle leaving the edges free
11.Add a spoonful of your cheese mixture and top with tomatoe slices
12.Swipe the edges with the egg white and fold one half over so the sides meet and crimp the edges to seal
13.Bring a large pot of water to boil ( at least 4qt) lightly salted and add perogis
14.Heat deep fryer until hot and add perogis as an alternative
15.Cook until perogi has popped to the surface whether deep frying or boiling
16.If boiling, remove perogi when done and finish off with a light sautee in butter in a medium heated skillet on stove
17.Sprinkle with parmesean cheese and italian seasoning and serve with spaghetti or marinara sauce