I have really starting loving to cook over the last couple years. Not that I didn't like cooking before, but I finally realized HOW to cook. For instance, I used to follow every recipe to the T, and if I didn't have an ingredient, I would run to the store. I would buy stuff that I knew I may never use again, spend too much money, and end up throwing it all away. So, I finally realized that many recipes can be adjusted, and substituted and, to make it so much easier, not even measured accurately (pinch, handful, a bit, etc). That little (and obvious) realization has made cooking a much more enjoyable experience!
So, I wanted to share a couple good recipes. First off, I made poppyseed bread yesterday from a recipe found on Jen from MS's blog. VERY good, highly recommend. Thanks Jen!
Poppy Seed Bread:
3 eggs
1 1/2 c. milk
1 1/8 c. vegetable oil
1 1/2 t. vanilla
1 1/2 t. almond extract
1 1/2 t. butter flavoring
2 1/3 c. sugar
2 T. poppy seeds
1 1/2 t. salt
1/2 t. baking powder
3 c. flour
Beat eggs together in a large mixing bowl and add all liquid ingredients. Mix well and then add dry ingredients. Pour into 2 lightly greased loaf pans and bake at 325 degrees for one hour. Let cool for 10 minutes in pans.
Glaze:
1/4 c. orange juice
1/2 c. sugar
1/2 t. vanilla
1/2 t. almond extract
1/2 t. butter flavoring
Mix all ingredients together until sugar is dissolved completely. Pour glaze on top and leave in pans to cool completely.
I also wanted to share one of my favorite and easiest grilled chicken recipes. My husband, the pickiest of all eaters (and I am NOT kidding) loves it.
Spicy Grilled Chicken
- 1/3 cup vegetable oil
- 2 tablespoons lime juice
- 1/2 teaspoon grated lime zest
- 2 cloves crushed garlic
- 1 1/2 teaspoons fresh oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 skinless, boneless chicken breast halves
- In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.
The chicken is SO juicy and flavorful. I usually serve it with seasoned brown rice and veggies. My picky husband and kids won't touch the rice, or many of the veggies, so I cave and give them some type of potato. Terrible, I know.
I can't take credit for this recipe though, it is courtesy of
Allrecipes. I am sure most people have heard of this site, but if not, I highly recommend it. I love that there are so many recipes and they are rated recipes. That is the key. I find a recipe with a good reviews, and then review the reviews where you can get feedback about adjustments/substitutions for the recipe. A recipe that sounds good, may have quite a bit of feedback about how it just isn't as great as you think, and why, and how you can improve it. What a great resource!
Well, take care!!
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