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Sep 082016
 

Yuengling Beer Marinated Chicken

bathroom-floor-chicken-and-bread-011

Hello friends! I wish I could say that Kenny and I went on a long vacation for the last few weeks, but that didn’t happen! After Kenny’s little trip to the hospital, we had to get ready for daughter’s visit down from Indiana. After that, it was laying about 125 square feet of new flooring in the spare bedroom and bath.

Kenny's knees were not happy!!!

Kenny’s knees were not happy!!!

Did I mention...Kenny's knees were killing him?

Did I mention…Kenny’s knees were killing him?

The flooring was the easy part, it was getting everything out of the rooms to make it happen and then returning what we took out. Boy am I happy that’s done! We only have two more rooms to go and that project is starting very soon. At that point our home will be free of carpet and all done in vinyl planking, hate carpet!!!
Then there was Hermine who decided to go right over the top of us. So off to the store just to pick up a couple of staples to get us through and then making sure we had enough ice in case of a power loss. Well it happened, 2- 1/2 days at that! Never before had we lost power for that long and we did manage to lose some food that I had left in the frigs. Our big freezer survived fairly well and the only meat that was in peril was a still ice cold but thawed bag of sausage and a bag of chicken breasts. I really think it was God’s way of telling me it was time to do some cleaning! So when the power came on I had work to do, hence this recipe that I found on the internet by Anna Roberts at pop sugar food and it was a big hit with both of us! So let’s gooo—–>

5.0 from 1 reviews
Yuengling Beer Marinated Chicken
 
Author:
Ingredients
  • Four boneless, skinless chicken breasts, I used 40 ounces of chicken, what I had thawed
  • 12 oz. of your favorite been, we used Yuengling, Kenny's favorite
  • ¼ cup kosher salt
  • ¼ cup brown sugar, I used light brown
  • 1 teas of your favorite mixed seasoning
Instructions
  1. Place chicken in a resealable plastic bag and add the remaining ingredients. Seal bag and shake to mix.
  2. Marinate for 2 to 24 hours. I had only two hours before dinner time and I was sorry not to marinated longer.
  3. Grill over medium coals, turning occasionally until done and tested for internal temperature of about 180 degrees.
  4. Remove from grill and let set for a few minutes.

Well, now that you know that we weren’t off to the Bahamas or something crazy like that, we hope you’ll keep checking with us for more recipes, hopefully soon…………………….Enjoy!

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Jan 262016
 

Black Eyed Pea Soup With Ham And Spinach

Kenny STILL had to have a dash of vinegar...

Kenny STILL had to have a dash of vinegar…

With the cold that came all the way down to Florida this past weekend, it was the perfect time for me to get busy in the kitchen making a dish that would warm our tummies and sooth our souls. I know a lot of you up north had it down right freezing compared to us but when we don’t get out of the 40’s during the day time, no sun and have old man winter blowing those cold temps out of the north, it’s down right freezing to us here in the south! I even got to see a few SNOW flakes fluttering in the air on Saturday morn, WOW, I was a happy, happy camper!

I had a few plans for Saturday that went by the wayside as all we wanted to do was get the fireplace cranked up and enjoy what I hypothetically called a “SNOW DAY” for us retired fogies, just relaxing, snuggled up on the couch and watching movies.

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I had seen a recipe similar to this by Chef Curtis who represents our Winn Dixie grocery stores and with a few alternate ingredients, it served us up something tasty and was a perfect compliment for the cold weather along with some homemade cornbread!

 
Author:
Ingredients
  • 8 oz bacon, chopped
  • 1 medium sweet onion, chopped
  • 2 cloves of garlic, minced
  • 1 teas crushed red pepper
  • ⅓ cup vinegar
  • 1 tbsp light brown sugar, packed
  • 1 16 oz bag dried black eyed peas, rinsed
  • 10 cups water, more if needed
  • 1 lb fresh baby spinach
  • 2 cups cooked ham, cubed
Instructions
  1. Cook bacon over medium heat in a Dutch oven until crispy, drain on paper towels reserving fat in pan.
  2. Add onions and garlic to pan and saute until transparent in color; add the red pepper, vinegar, brown sugar and the 10 cups of water.
  3. Cover and simmer for 15 minutes.
  4. Stir in black eyed peas, cover and simmer for another hour or until peas start to soften adding more water if necessary.
  5. In batches, add spinach, letting each batch wilt before adding next batch.
  6. Recover and let simmer another 45 minutes or until peas are of desired consistency.
  7. Stir in ham and heat just until ham is heated through.
  8. Ladle into soup bowls and top with crumbled bacon pieces and more chopped onion if desired.
  9. Have some extra vinegar close by as husband added more to his!

 

Well, I actually have a couple of more recipes to share with you before the week is over! It’s been refreshing to have all the Christmas decor put up for another year and the house back to our normal craziness with one exception, Kenny decided to repaint our living room and we are so happy with the outcome and I am soooo happy to have time back in my kitchen to experiment again with some great tasting recipes and of course some bloopers too…….. Hope you enjoy and see ya in a day or two with some special pickles that anyone can do! Oh and a special Happy Birthday to our granddaughter’s boyfriend Eric who hits the big 30 tomorrow, Happy Birthday Eric!!!!

 

Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

 

 

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