Favorite Marinade

This favorite marinade came from my favorite aunt! And it's fabulous on chicken and beef...

Give it a try...you won't be sorry!

½ c soy sauce
¼ c red wine vinegar
¼ c olive oil
1 tsp oregano
½ tsp garlic powder
½ tsp Basil
¼ tsp Pepper

Marinade for 2-4 hours.

mexican chicken

(i don't know where i picked this up, so if it's yours, thanks...take credit in the comments!)


4-5 boneless/skinless chicken breast (I semi thaw and chunk them in approx 2 inch cubes, but you can leave whole frozen, I just found that if I leave them whole, we only get 2 meals out of this, if I chunk them, we get 4 meals)
1 can corn, drained
1 can black beans (I do not drain or rinse)
1 can ro-tel tomatoes (don’t drain)
cumin to taste (I love cumin so use approx 1 teaspoon)
garlic powder to taste (same note as above)
Option: If you have a lime hanging around, you can squeeze the lime juice in the pot too… or add a bit of the zest.

All in the pot.
Cook on low 7-8 hours or on high 4-6 hours in crockpot.
Serve over white rice with some shredded cheese, sour cream and diced avocados.
*notes in () are from the original author.

my notes: we quite liked this. i only used 1 chicken breast because that's all i had on hand, but it was still good. i did cut them into chunks, which i would do again, but i would also shred it about an hour before serving. i used frozen corn, just in case you were wondering. also, i served it over brown rice, just because that's what we prefer. i'll definitely make this again, mostly because it was super fast to throw together.

Praline Chicken

This is one of my favorite ways to eat chicken, and that's hard to say because I love chicken in almost every way. The kick of the creole combines with the sweetness of the syrup to make taste buds explode in your mouth. It's so wonderful. This does contain a large amount of nuts, but if you don't like them, you can still make the sauce and I'm sure it would still be tasty. I love nuts, however, so for me, the more the merrier! Enjoy. I do.

Prep time: 5 min. Cook time:15 min.

2 tsp. Creole seasoning

6 boneless, skinless chicken breasts

1/4 c. butter, melted

1 Tbsp. vegetable oil

1/3 c. maple syrup

2 Tbsp. brown sugar

1 c. chopped pecans, toasted

Sprinkle seasoning on both sides of chicken. Cook chicken in butter and oil in a skillet over medium heat 5 minutes on each side or until done (I cook longer because I like my chicken browned and a little bit crispy on the edges).

Remove on each side or until done. Remove chicken, reserving drippings in skillet. Place chicken on a serving platter; keep warm. Add syrup and sugar to drippings in a skillet; bring to a boil.
Stir in pecans; cook 1 minute or until heated. Spoon mixture over chicken.

Yield: 6 servings

I made the chicken, the green bean-garlic toss and the rosemary potatoes all together. The flavors compliment each other well.