Good morning, Kitschies! It's only Tuesday and it's been a crazy week, partly because it seems like the weekend took forever to get through and then it's bled on over to this week. I'll spare you the deets, but it was not a good weekend. And come to think of it, that *not good* started on Friday. *sigh* Anyway...I'm not going to let this be a Debbie Downer post, so let's get on with it, shall we?
I went to a derby practice on Saturday and then again last night. Saturday's practice was brutal - my legs were sore after that practice and then add in a couple falls last night (thanks stoopid berries from the damned trees and sand on the track) and I'm one sore mama today! I am so thankful to work with some great physicians - chiropractic/osteopathic manipulations are saving my derby-lovin' life! I may be sore and I may be bruised, but I'm lovin' every second of it.
I haven't share a good recipe with you lately, so I dug a good one out of my pending folder for today. These recipes came from my go-to recipe site: allrecipes.com.
3 Tbsp vegetable oil
1 1/2 cups cider vinegar
1 Tbsp salt
1/4 tsp ground black pepper
2 tsp poultry seasoning
2 pounds cut up chicken pieces
Heat grill to medium heat.
In a small skillet combine the oil, vinegar, salt and pepper and put over low heat. Add the poultry seasoning while stirring constantly; when sauce mixes well and starts to bubble, it is done.
Place chicken on hot grill and brush with sauce. Grill for 45 to 60 minutes, turning every 5 to 10 minutes, and brush chicken with sauce after each turning. Grill until chicken is done and juices run clear. (Note: Be sure to keep an eye on the chicken as it cooks, as it tends to have flair ups due to the oil and chicken drippings!)
NOTES: I used skinless, boneless chicken breasts, not pieces. And instead of brushing the chicken while it was grilling, I marinated it for a few hours. I think the flavor is better that way. And a bonus, side dish recipe:
Roasted Garlic Cauliflower 2 Tbsp minced garlic 3 Tbsp olive oil 1 large head cauliflower, separated in to florets 1/3 cup grated Parmesan cheese salt and pepper to taste 1 Tbsp chopped fresh parsley
Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
NOTE: I did not use parsley - I didn't think it would add anything and it doesn't matter to me if my side dish lacks color.
I think the cider vinegar in the marinade really made the chicken moist. I really liked this recipe, and so did the others (boys big and small alike).
I liked the cauliflower but I don't remember if the boys did or not. I have a feeling they probably turned their noses up at it until they finally gave in and took a taste. And wouldn't you know it...they ended up liking it.
Mmm...and now I'm hungry. Great. Good thing I'll be going to lunch soon!
I'll be back tomorrow with a WWtKW (I haven't played for a few weeks) and hopefully an On Wednesday We Wear Pink post, too! Thanks for bearing with my slower than usual posting. It's been a crazy couple of weeks!
I am a 30-something wife and mom to two adorable boys. I am doing this blog to comment on my day-to-day trials and tribulations as a mom, my love of pretty things, my obsessive collection of recipes and all things in the above and beyond. Characters welcome. :)