Grilled Chicken

February 22, 2017

Plain Chicken  is a blog I follow and I’m constantly pinning her recipes to try.  This recipe may be my favorite I’ve tried so far.  It’s her  Amazing Grilled Chicken Marinade. Let me tell you it IS amazing!  This has been my go to since trying it when I want grilled chicken breasts or tenderloins.   I know you’re thinking it’s February and you’re grilling chicken?  Here in Virginia it’s been more like spring than winter so when the hubby said he’d grill for me this was the first thing that came to mind.



Amazing Grilled Chicken Marinade

From: Plain Chicken

1/4 cider vinegar

3 tablespoons Dijon mustard

3 cloves minced garlic

2 tablespoons lime juice

1 1/2 tablespoons lemon juice

1/2 cup light brown sugar

1 1/2 teaspoon salt

4 tablespoons olive oil

1/4 teaspoon pepper

6 boneless skinless chicken breast halves or 12-16 chicken tenderloins, whatever you prefer


Place chicken in Ziploc bag. Whisk together the vinegar, mustard, garlic, lime & lemon juice, brown sugar, salt, olive oil, and pepper.  Pour over chicken and refrigerate overnight.

So juicy and so flavorful give it a try I know you’ll think it’s amazing too.








Taco Macaroni

February 21, 2017

In a lot of ways I’m nothing like my mother and in some ways I am A LOT like her.  One thing we share is a love for recipes and cooking.  She used to have tons and tons of cookbooks, magazines, and clippings of recipes to try.  Much like her even with Pinterest  I still have all those cookbooks, magazines, clippings and in my case printouts from websites that I would file away to try later.  The other day while going thru that old recipe file box I found this recipe I printed in 2009 from of course my trusty Taste of Home.  Oh and yes I said 2009!  I’ve never tried it so I thought yeah 8 years was long enough.  Plus, I had everything on hand and was looking to use up some ground turkey in the fridge.


Taco Macaroni

(adapted from Taste of Home)

16 ounces elbow macaroni

1 pound ground beef ( I used ground turkey)

1/2 cup chopped onion

1 can 14 1/2 ounces diced tomatoes, undrained

(I used Del Monte diced tomatoes with Zesty Mild Green Chilies)

1 can Campbell’s Tomato Soup 10 3/4 ounces

1 can 8 ounces tomato sauce

1/4 cup taco seasoning

Shredded Cheddar Cheese

Light Sour Cream (optional)

Cook macaroni according to package directions.   Spray a large pot with a little cooking spray and cook the ground turkey and onion until no longer pink.  (If using ground beef you more than likely will need to drain off the excess fat).  Stir in tomatoes, soup, tomato sauce, and taco seasoning.  Bring to a boil and reduce heat.  Simmer uncovered 8-10 minutes or until thickened.  Add your cooked macaroni into the meat mixture and heat thru.  Sprinkle with cheddar cheese.

*I love sour cream on my tacos so I thought I’d add a dollop on top and try it out.  It was pretty good.



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Ham and Cheese Sliders

February 7, 2017

I have seen many versions of these little gems.   So I just used what I liked from the recipes I’ve seen to make my version.


Ham and Cheese Sliders

Martin’s Potato Dinner Rolls

1 package thin sliced ham I’ve used Red Eye (also called Country Ham) or VA Baked Ham

12 slices provolone cheese

1 stick butter, melted

1 teaspoon Worcestershire sauce

1 1/2 teaspoon Dijon mustard

1 teaspoon onion powder

1 tablespoon poppy seeds

Melt the butter and mix in the Worcestershire Sauce, Dijon, onion powder and poppy seeds.  Brush over rolls, sometimes I’ll brush a little on the inside of the roll tops as well.  Cover with foil and refrigerate 6-8 hours or overnight.   Bake covered in a 350 degree preheated oven for 15 minutes.  Uncover and bake another 5.

These are so good and great when you are feeding a group of people because they are so easy to throw together and you do them ahead of time !  I usually do a batch of country ham and the other the Virginia baked ham.  The hubs will only eat the ones with the country ham.  Sometimes it’s just too much sodium for me!   They are good leftover the next day,  but it’s rare I have any left.  I do this as well for breakfast with some slight variations.  I’ll share that another day!



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Crock-pot Teriyaki Chicken Thighs

February 1, 2017




Everyone in my house loves this Teriyaki Chicken Thighs recipe and I think you will too.


12 boneless skinless chicken thighs

1/2 cup sugar

3/4 cup soy sauce

6 tablespoons apple cider vinegar

1/2 teaspoon ground ginger

3/4 teaspoon garlic, minced


Can of water chestnuts, drained  (optional)

4 tablespoons cornstarch

1/4 cup cold water

Hot cooked rice


In the crock-pot mix the sugar, soy sauce, vinegar, ginger and garlic.   Add the chicken thighs and turn to coat.  Sprinkle with pepper.  Add  your can of water chestnuts here if desired, I like the crunch they add.  Cook your thighs on low for 6 hours.  Remove the thighs to a platter and cover with foil to keep warm.  Mix the water and cornstarch.    Drain the juices into a saucepan and add the cornstarch slurry.  Bring to a boil and whisk until thickened. Pour the teriyaki sauce over the chicken thighs and serve over hot cooked rice.


I have a Ninja Cooking System that I purchased off QVC.  QVC had the best price and I was able to pay on their easy pay program and break up the payments.  Score!  I love the Ninja for recipes like this one because I literally do it all in the crock-pot.  I added the cornstarch slurry straight into the crock and switched the system from slow cooker to stove top to make the sauce.  No extra pan to worry about cleaning.  Another nice feature is the timer you can set for how long you want your food to cook.  I didn’t get home from work before the six hour mark and the Ninja just went into a hold warm mode.


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Taste Test Tuesday 1/31/17

I’ve been pinning a lot of recipes that are on the lighter side lately.   Desserts can be so tasteless when you try to make them a lighter version.  I have to say these Weight Watchers inspired Lemon Cupcakes are pretty good.  They don’t taste like cardboard, there isn’t a bad aftertaste and they are very moist even with omitting the oil and the eggs. With 3 simple ingredients that makes them even better.




Three Ingredient Lemon Cake Muffins


1 box lemon cake mix

1 cup water

1 100 calorie lemon flavored yogurt


Line 2 muffin/cupcake tins with cupcake liners and fill 1/2 full.   Bake in a preheated 350 degree oven for 15-22 minutes.





The Best Flank Steak Marinade

January 30, 2017

In my opinion this is hands down the best flank steak marinade EVER.  So tender so juicy so amazing!   Luckily even when it’s cold my husband will still grill, so we had this yesterday for dinner.   Give this a try and I bet it’ll become your favorite as well.

1 Beef flank steak (1 pound)

3 Garlic cloves,minced

1/2 tsp ground ginger

1/4 cup soy sauce

1 tbsp brown sugar

1/2 tsp Pepper

1 tbsp oil (vegetable or olive)

2 tbsp Water


(We doubled the marinade since we had two and wanted to have some leftovers.)

















Happy Monday!


Tuesday Takes

Tried some new recipes this weekend and all were good!  Love when that happens.  One needs a little tweaking in my opinion so I won’t share until I can get it to where I like it.

First The Country Cook’s  Chicken Stew.  I pinned this in December to try and couldn’t wait on this one,  it was on the top of my list.


Look at all the hearty goodness in that ladle !

Here’s how I did her recipe:

Country Cook’s Chicken Stew

1 tbsp olive oil

1 medium onion finely diced

1 cup chopped carrots

1 cup chopped celery

2 cloves garlic minced

1 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme

2 32 oz cartons chicken broth low sodium

1 12 oz package Reames Frozen Egg Noodles

1  cups 1 %  milk

1/2 cup half and half

1/4 cup corn starch

chopped cooked chicken breast

1 cup frozen peas

(I added frozen Lima beans and corn because the boys were out-of-town and my girl doesn’t like peas)

In a large pot, over medium-high heat, add olive oil. Saute the onion, carrots and celery for about 5 minutes .  Then add in the minced garlic and cook for an additional minute. Season with salt, pepper and thyme.  Add both cartons of chicken broth and bring  to a boil.  Then add your noodles and let simmer over medium-heat for 10 minutes.  Next add your chicken and frozen veggies and simmer for another 10 minutes.  In a bowl, whisk together milk and cornstarch until smooth.  Pour milk mixture into pot and stir well.  Bring mixture up to a gentle boil to thicken.

SO SO GOOD!!  You’ve gotta try it!   My daughter and her friend were my guinea pigs on Sunday and they both loved it too.  My daughter ate it again for lunch Monday and my son ate the rest when he got home from Florida and he gave it a thumbs up too.  You know it’s good when leftovers are just as good.

Next for dinner I wanted to do something in the crock-pot and I typed in the search engine on Pinterest boneless skinless chicken thighs in crock-pot.  This was the first recipe to come up,  Honey- Garlic Slow Cooker Chicken Thighs.  This was super good too.  My daughter and I really liked it and my husband ate this on Monday for his dinner when they got back from Florida and he said it was really good too.  Momma was 2-2 this weekend on the new recipes she tried.

Honey Garlic Slow Cooker Chicken Thighs


I forgot to get a picture after they were completely done.  I snapped this while they were in the crock-pot cooking, they smelled so GOOD!

2 pounds boneless skinless chicken thighs

1/2 cup soy sauce

1/2 cup ketchup

1/3 cup honey

3 cloves garlic minced

1 teaspoon dried basil

Place chicken in crock-pot and mix together remaining ingredients pour over the top and cook on low 6 hours or until chicken is done. I think mine were probably done around the 5 hour mark.  Will watch more closely next time and see.  These were so tender and so flavorful.

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