Monday, August 18, 2014

"Peruvian Grilled Chicken"

"Peruvian Grilled Chicken"
Was it the Cumin?  The Paprika? Or the Lime Juice that smelled so good when the cover to our outdoor grill was opened?  This combo along with Garlic & Oregano resulted in a wonderful aroma floating through our Family Room screen!  I knew I was hungry, but suddenly I was famished!  Then, my DH turned the chicken that was grilling over to grill the other side.  We totally loved the flavor while enjoying dinner that evening.  No need to purchase any bottled marinade for this recipe.  You have the marinade ingredients in your fridge & pantry!

Two weekends ago we had a "Family Get-Together".  So FuN & a family tradition!  This entree was definitely on our menu- very tasty, very tender slices of marinaded chicken.  Oh, it's outdoor grilling time!

This recipe, "Peruvian Grilled Chicken", was one that I had literally ripped out of our local Springfield Republican back in 2007. The recipe had been reprinted from the Sept. 2007 issue of Gourmet Magazine.  So glad I saved it!

The chicken breasts are marinated 4- 8 hours or overnight in a great combo of ingredients!  A gallon sized Ziploc Freezer bag works so well, here.  If you enjoy the taste of tangy Lime Juice, Cumin & Paprika, you'll definitely like this marinated grilled chicken.  Try it, you'll like it!

"Peruvian Grilled Chicken"
     adapted from Gourmet Magazine  
            via Springfield Republican

3 Boneless Skinless Chicken Breast halves

 In a Gallon sized Ziploc Freezer bag combine & mix the following:

1 teaspoon Garlic Powder
2 teaspoons Cumin
1 teaspoon Paprika
1/2 teaspoon Oregano
1/2 teaspoon Black Pepper - or less according to taste
1 Tablespoon Olive Oil for sauteing & baking
1/3 Cup Lite Soy Sauce
3 Tablespoons Lime Juice

  1. Prepare marinade by combining ingredients in Gallon sized Ziploc Freezer Bag.
  2. Add 3 boneless skinless Chicken Breast halves to Ziploc Gallon sized Freezer bag. (I still rinse the chicken under cool running water & then carefully clean my work surface later.)
  3. Place closed Ziploc Bag in/ on a dish & refrigerate for 4 - 8 hours, or overnight.
  4. Turn once.
  5. Heat grill.
  6. Remove Chicken from bag to drain.  Do not save marinade. 
  7. Grill Chicken.  Our grill requires 12 Minutes each side of chicken.  Grilling time depends on size/ thickness of Chicken & your grill.
  8. After grilling, place on clean platter.  Let stand 5 minutes before cutting into slices.
I like to grill 3 chicken Breasts & use the leftover slices in a cold salad platter for dinner the next evening.
Cold Salad Platter
This is a "try it, you'll like it" recipe.  For our "Family Get-Together", I prepared a triple batch - each marinading separately.  There were no extra slices for any cold Salad Platters the next evening!  The Lime Juice gives it an extra kick!


Wednesday, August 13, 2014

Favorite Summer Sights

As promised on all of our weather reports for today, it absolutely poured buckets of rain - for a very long time.  Yesterday's views of our colorful flowers were a memory.

This garden on the side of our home is always a welcome sight as we "round the bend" to our street.  A closer view of the bright yellow Marigolds & pink/ red/ orange Zinnias:

This view will last until we do get our first strong frost.  The Zinnias were planted from seed while small Marigold plants were placed in the soil.  I probably will save the Zinnia seeds to dry & store to plant in next year's garden.  Some of my favorite sights of Summer!


Wednesday, August 6, 2014

~Peach Freezer Jam~

This is the week - August 3- 9!  Tom Vilsack, our U.S. Department of Agriculture Secretary, has declared this week National Farmers Market Week

If there is a Farmers Market near you, plan to stop in this week & purchase fresh fruits & vegetables that are available.  This Thursday when I stop in to our local Farmers Market, Peaches will definitely be one of my purchases.  They are locally grown.  They are sweet & juicy.  The local Peaches are a delicious snack & they also make very tasty Peach Freezer Jam!

Peach Freezer Jam is the last variety that I make every summer.  I have the Certo, Sugar, Lemon Juice & containers.  For over 30 years I've prepared Freezer Jams, but every time I always reread the directions located in the Certo package along with own my helpful hints.  Each batch is prepared separately. 

One of my helpful hints is:
To remove Peach skin- place the Peach in simmering water for about 35 seconds.  Remove, cool.  Skin peels with no waste.

Fresh Green Beans, Beets, Eggplants & Zucchini are also on my list when I stop in to our Farmers Market tomorrow!

Locally grown fresh fruits & vegetables are so good!  Next week stop in to a Farmers Market, again.  It's a great habit!


Friday, August 1, 2014

Chocolate Chip Cookies

Can you eat only one?
The photo says it all.  These soft, chewy Chocolate Chip Cookies will be a surprise for my fam!  The recipe - Ruth Wakefield's Toll House Cookie Recipe - is located on the backside of the packages of Nestle Semi Sweet Chocolate Morsels.

For more of the story visit my FuN Facts page above.

Do you bake these occasionally?


Friday, July 25, 2014

Solar Green Tea

It's a Solar Green Tea kind of day!  The sun is shining & my pitcher of water containing 3 decaf Green Tea Bags is in the window.  A typical summer week.


Tuesday, July 22, 2014

Blueberry or Raspberry Balsamic Vinaigrette

With a drizzle of Blueberry Balsamic Vinaigrette
The flavor started to grow on meBalsamic Vinaigrette!  I'm not sure when, but whenever we ate dinner out this dressing was my choice for salads.  Then, I purchased a bottle of a commercial brand for my salads at home.  When I discovered the OXO Salad Dressing Shaker for making/ storing salad dressings, I purchased one.  That's how it all started.  Balsamic Vinaigrette is quite simple to prepare.  The ingredients are placed into a container & shake, shake, shake and shake again.  Repeat if necessary!

Then one evening while dining out I enjoyed Raspberry Balsamic Vinaigrette.  Oh, the sweetness combined with the tang & flavor of raspberries!  Yum, yum, yum!

Now fast forward... it's Blueberry season!  Blueberry Freezer Jam time, too!  Last night I took out the handy green OXO Salad Dressing Shaker and made another delicious Balsamic Vinaigrette - Blueberry Balsamic Vinaigrette.  Drizzled over our cold grilled chicken salad plate it was delicious!

Grilled Chicken Chunks Salad
with Blueberry Balsamic Vinaigrette

I haven't purchased dressings in quite a few months, because I'm totally hooked on Balsamic Vinaigrette.  What can be better than a dressing made with Olive Oil???   And making it yourself???  And controlling the ingredients???

About 20- 25 minutes before using a Balsamic Vinaigrette, I take it out of the fridge to warm it up a bit, before shaking it & drizzling.  Then back into the fridge it goes. 

Blueberry Balsamic Vinaigrette

1/2 Cup Olive Oil for salads & marinades
1/4 Cup Balsamic Vinegar
Dash Black Pepper
1 Tablespoon Blueberry Jam or Jelly

***Salad Dressing Mixing/ Shaking Container

  1. Place Olive Oil & Balsamic Vinegar in shaker container.
  2. Add dash of Black Pepper.
  3. Add 1 Tablespoon Blueberry Jam or Jelly.
  4. Place cover on container.
  5. Shake, shake, shake & shake again.  Repeat.
  6. Drizzle over salads.
For Raspberry Balsamic Vinaigrette use Raspberry Jelly.

Do you enjoy the taste of a Balsamic Vinaigrette?  Try it, you'll like it!  Plain, Blueberry or Raspberry!  A little drizzled over a salad goes a long way!


Saturday, July 19, 2014

Blueberry Freezer Jam

Waiting for Certo/ Lemon Juice to be added.
Was just jammin today.  Well more like listening to Rod Stewart, Billy Joel & Bruce Springsteen while making Blueberry Freezer Jam.  It's Blueberry season here!  The time to purchase the fresh local blueberries from Calabrese Farms in Southwick, MA.  It's just a short drive away.
Calabrese Farms
It's a tradition for me to prep & freeze the sweet yummy local berries & also make the year's supply of Blueberry Jam!  3 batches each made separately was accomplished this afternoon.  Now the freezer containers are sitting on our dining room table for the 24 hour period - basically making itself!

Suddenly this past spring, there no longer were containers of my homemade jam on the top shelf of our large freezer.  The good news was that we enjoyed it.  The bad news was that a commercial brand needed to be purchased.  Well, it doesn't have a consistency nor a flavor that we are fond of... at all.  I've been waiting for the fresh local fruit to ripen!  The Certo liquid fruit pectin was purchased weeks ago along with containers & Sugar.  ***The directions are found in the Certo box!  I was almost good to go!  Yesterday, the fresh local Blueberries needed to be purchased from Calabrese Farms.

After arriving, I headed to the blueberries:
Pints & Pints & More Pints of Blueberries!
2 trays (24 pints) were purchased.  Enough to enjoy now, prep for the freezer & make Freezer Jam.  A discounted price was available with the larger quantity. :)  

Yesterday was Day 1 - freeze the year's supply of Blueberries.  Today was Freezer Jam Day.  Tomorrow afternoon at the designated times, the 3 batches of Blueberry Freezer Jam will be placed on the top shelf of our freezer - next to the Strawberry Freezer Jam

This is a great time of year with all of the local veggies & fruit!  It's great to enjoy them now & also prep/ freeze them to enjoy later!