My chicken was hot and rum soaked. I can’t decide if I want to call it Pirate Chicken or me. 😉
Okay, the original recipe calls for marinating the breasts overnight or slapping them on the grill. Me, being ever impatient, placed them in a vaccum seal bag, pressed the marinade into the chicken for about 4 hours, and then baked them in the bag. It comes handy if you buy the vaccum bags that you can put in the oven. It owrked out for me.
1/2 cup brown sugar
1/2 cup lime juice
1/3 cup soy sauce
1/3 cup CPT Morgan Private Stock
1/2 cup water
1/4 tsp cayenne pepper
6 chicken breasts
The original cooking instructions from Food.com had this to say:
To Bake: Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
Combine all ingredients in a glass baking dish, cover and marinate overnite.
Bake in the same dish, covered @ 375 for 45 minutes, stir. Cover and continue baking for another 45 minutes. Stir and continue baking for additional 10 minutes, uncovered.
Serve over Jasmine rice.
BBQ: Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
Combine all ingredients in a glass baking dish, cover and marinate overnite
Spray BBQ grill with olive oil cooking spray and grill chicken for 5 minutes on each side, until chicken is no longer pink & juices run clear. Be sure to baste continuously with Caribbean marinade. Enjoy!
I followed the Bake instructions, minus the 24 hours of marinating time. Vacuum sealing removes the long wait time. Love it.
As a side, I made green beans and Rosemary-Garlic Red Potatoes:
By Danna Korn and Connie Sarros
Flounder with mustard dill sauce is packed with flavor. The recipe for this gluten-free dish is easy.
Yield: 4 servings
1 teaspoon plus 3 tablespoons olive oil
Four 5-ounce flounder fillets
1 garlic clove
2 green onions
1/2 teaspoon dried dill
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon salt
3 tablespoons slivered almonds
1 teaspoon brown mustard
1/4 teaspoon pepper
Preheat the oven to 350 degrees F.
Lightly oil an 8-x-11-inch baking dish with 1 teaspoon of olive oil.
Rinse and pat the fillets dry.
Place the fish in a single layer in the dish.
Mince the garlic.
Juice the lemon.
Chop the green onions.
Combine 1/4 teaspoon garlic, 2 tablespoons lemon juice, the onion, dill, red pepper flakes, oregano, salt, almonds, brown mustard, pepper, and 3 tablespoons of olive oil in a blender.
Puree the ingredients for 10 seconds.
Scrape down the blender’s sides with a spatula.
Puree for 10 more seconds.
Spread the sauce over the fish, dividing evenly.
Bake the fillets for about 15 minutes or until a fork inserted in the thickest part of the flounder turns easily.
4 (4 ounce) fillets swai fish
2 tablespoons margarine
1/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon chopped fresh cilantro (optional)
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C). Spray a shallow pan or baking sheet with cooking spray.
Place fish fillets into the prepared pan.
Heat margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
makes 4 servings
Tonight, we paired the Swai Fillets with steamed broccoli and whole grain freekeh.
Okay, I saw this video yesterday and died laughing. Yes, it is terrible, and yes it is hysterical! There are days when I think that something like this would be amazing to have. lol. I love my children with all of my heart, but they have their days.
This naturally gluten-free dish is not only low calories and lower in fat, but also simple to prepare and deliciously tasty. The benefit of eating salmon is its high Omega-3 fat content. You may opt to serve this over a bed of gluten-free noodles or on a bed of cooked spinach.
Preparation time: 5 minutes
Cooking time: 10 minutes
Yield: 2 servings
3/4 cup water
1/4 cup sherry
2 teaspoons fresh lemon juice
1/2 teaspoon chicken bouillon granules
1 tablespoon capers, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried parsley flakes
1/4 teaspoon dried dill
1/4 teaspoon dried mint flakes
1 tablespoon butter
Two 5-ounce pieces wild salmon filets, thawed and skin removed
Place the water, sherry, lemon juice, bouillon granules, capers, salt, pepper, parsley flakes, dill, mint, and butter in a medium skillet over high heat. Bring the mixture to a boil.
Reduce the heat to medium and add the salmon. Cover the skillet and simmer the filets for 7 to 8 minutes (cook 10 minutes per inch of thickness at the thickest part) or until the fish flakes easily with a fork. (You don’t need to turn the fish over during cooking.)
Remove the fish from the skillet with a wide spatula to prevent the salmon from breaking apart. Discard the remaining liquid in the pan.
Per serving: Calories: 282; Total fat: 15g; Saturated fat: 5g; Cholesterol: 92mg; Sodium: 701mg; Carbohydrates: 3g; Fiber: 0g; Sugar: 1g; Protein: 28g.
I am preparing quinoa and sweet potato for sides. Now that I think about it, two starches might have been a bad idea. Oh well, the kids will enjoy it regardlessly. I’ll whip some kind of fresh veggie side up in no time. Bon appetite!
Today has been an interesting day for questions and comments from my dear son, David. He has caught me off guard a few times today with the things he has come up with.
While on our way to church, we were passing the turn off for our old house. Dave, from the backseat suddenly spoke up. “Daddy, I miss our old house. When mommy stops being rude, can we live there together again?” Well, I was speechless for about 30 seconds, trying to come up with a politic way of answering his innocent question. Finally I told him, “No baby, we won’t be living together again. Choices have been made that makes that impossible. You will still spend time with mommy and I, we just won’t do it together anymore.” Normally, when answering these questions, I feel a certain level of disgust and ire towards their mother. Today when he asked, I didn’t feel that. I just felt confidence in what I was saying and love for these two amazing gifts from God.
So, we continued on our way to church. The service was a good one and the kids had fun. Rose was in the mood to be held and wanted kisses. I definitely won’t refuse her those. When they released the children to go to children’s church, my buddy and I patrolled the parking lot.
After church, the three of us continued our Sunday ritual by visiting McDonald’s. We had our lunch and then I let the kids play for half an hour. While they were playing in the play place, Dave struck up a conversation with a little blond girl. (Yep, he loves blondes.) They were talking about their families. The little girl telling Dave about her siblings and that her Daddy had just come home two days ago (I’m guessing e was deployed.). Dave pointed at Rosie and said that was her sister, he pointed out our car in the parking lot and then he said, “My daddy’s in the Army and my mommy is in trouble.” Kids definitely say some of the darnedest things.
I haven’t brought this up with him. I think he believed he was having a private conversation. I was, in fact, eavesdropping, because I was listening to him and Rose for any issues. It made me pause and think. Apparently my son is highly observant. He definitely knows there are issues between his parents. I’m saddened that Rose and Dave have to be effected by their Mother’s poor decisions and my legal responses to them. They deserve to grow up in a happy home. I am doing my best each day to ensure that they have that here with me. It’s not always easy, but nothing that is rewarding ever is.
As I was writing this, Dave came over to me to ask me what I was doing and then just threw his arms around my neck and gave me a kiss. I love these little wild people. I am going to continue to fight for what is best for them everyday. I’ve recently tried to engage their mother in discussion as to visitation again. She keeps giving me excuses that her vehicle is inoperable, she doesn’t have the money to make the trip and her work schedule isn’t very flexible. Call me crazy, but that sounds like exactly what they are, excuses. I am a full time, active duty soldier in one of the most operationally active units in the military and I have still managed to put Rose and Dave first. I make the time, My unit having the understanding that the army is no longer my first priority and that it will always come second to Rose and Dave. They can do what they have to, but I won’t budge on this principle.
Anyway, it is time to get some house cleaning done. The kids have tomorrow off from school. I sure wish I could take tomorrow off from work and spend it with them. Yesterday, we went to the fair and had a blast. We hung out with our roommate and one of my closest friends. They had so much fun and we rode almost every ride. We were there for about 4 hours, running around seeing the sights and riding the rides. We have some pretty epic weekends. I’ll post a few photos of our fun. Take it easy, dear reader.