Today is a beautiful Sunday! Fall is in the air with high temps in the South running in the upper 60’s and I have stumbled upon newly found energy to do things around the house. Grass has been cut hopefully for the last time, cars washed, clothes are washing, I just finished vacuuming and I’m about to fire up the grill for dinner and make some tasty Asian grilled chicken thighs.
You could use any cut of chicken, but we’ve been buying a lot of boneless, skinless chicken thighs. Not only are they reasonably priced, darker meat seems to have more flavor (along with more fat, but then again, fat IS flavor). The recipe for this dinner is all in the marinade and the longer it marinates, the better the flavor. I’m going to skip cooking instructions because the way you cook chicken is entirely up to you. I’ve roasted chicken this way and it’s been delicious, but today I want to take advantage of the weather, so I’m using the grill.
Soak any chicken you prefer in the following, then simply cook and enjoy! It’s also a great way to make “Teriyaki” wings for a tailgate!
1 cup low sodium soy sauce
the juice from 2 Navel oranges
Juice from 1 lemon
4 Keffir lime leaves or you can substitute the juice of 2 fresh limes
1/4 cup grated fresh ginger or 1 tbsp ground dried ginger
1/4 cup sesame oil
1 tbsp minced garlic
1 tbsp chopped fresh cilantro
Combine all ingredients. Add chicken to big Ziploc bag, cover with marinade and put in the frig. The longer it marinates, the better, but at least 1 hour if you can’t let it go overnight.
Happy Easter everyone! Ok, so maybe this isn’t a proper Easter recipe, but for some families it may be just the right thing. While my family is great, many friends dread family encounters. I know it’s alcohol and it’s Easter, but that combination isn’t so strange in my family. See one side of my family was a strong Catholic family from New Orleans, and every family gathering (regardless the reason we gathered) involved a half-gallon of bourbon and some 3 liter Cokes. So for me, having a highball was common place. It didn’t matter what day of the week it was or what day of the year it was. I’d walk into my grandparent’s house and the first thing they would tell me was to make myself a drink. I miss my grandparents 😦
Today we spent the morning repairing the seawall at the lake, which got me thinking about pier parties and this recipe will be a must for the next one we have, so get ready ladies, because I’ll be the one passing out the Patron strawberries!
1# box of strawberries
1 cup plus 1/2 cup (divided) of your favorite Margarita mix
1/2 cup tequila
2 tsp triple sec or orange juice
1 box strawberry JELL-O
Limes and sugar for garnish
Wash the strawberries and cut a flat spot on the bottom of each so they will sit flat. Remove the stem and hollow out the core (best done with a melon baller).
In a sauce pan, bring 1 cup of Margarita lime mix to a boil. Add the strawberry JELL-O and stir until dissolved. Remove from heat, then add the tequila and triple sec/orange juice. If you add it to the boiling liquid, all your alcohol will boil off.
Spoon the mixture into your strawberry cups and place cups on a platter or tray. Freeze until set/solid.
Before enjoying, let them thaw slightly. Dip each strawberry top in Margarita mix and then dredge in sugar. Garnish with a lime.