Month: March 2014

Found but not lost just filed away….



HI!!  Remember me?  I have been so busy and debating on whether or not to continue with this blog.  Today I am off work and updating my personal recipe book and while going through my photos/recipes and thought to myself  “Why not keep sharing?  I can do this at my own pace!”  So much like this recipe I was just filed away.  I actually printed this recipe back in 2012 and just got around to trying it for the first time January of this year.  I think what kept me from making this and refiling it to try later, is the fact that molasses isn’t something I always have on hand.  Can I just tell you I am SO GLAD I kept it.  This chicken is super good.  I made it again last night and the husband AGAIN stated, “this is really good, I really like this recipe”. Then as I looked over to my daughter to ask her, her thoughts I notice there was no need to ask.  My girl’s plate was already clean!  My son had his after getting home from baseball practice and again not a bite left.  I have to admit I was wishing there’d be some leftovers for me today, but no such luck.  You won’t find me complaining though!

Note:  When I got on the internet to find the link to share I discovered this gem is from Cooking Light Magazine!  Can we say bonus?





1/4 cup fresh lemon juice

2 tablespoons molasses

2 teaspoons Worcestershire sauce

4 garlic cloves, chopped

8 boneless skinless chicken thighs (about 2 pounds)

1/4 teaspoon salt

1/4 teaspoon black pepper





Combine first 4 ingredients in a  baking dish; add chicken turning to coat. Cover and marinate in refrigerator,  turning occasionally. (I marinate it during the day while I’m at work) Preheat oven to 425°.  Sprinkle with salt and pepper. Bake at 425° for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done.


** These thighs cook quick mine cooked in 30 mins.**



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