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Sep 082016
 

Yuengling Beer Marinated Chicken

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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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Jul 212016
 

Taco Quiche-One of Regina’s favorite…and mine.

Hello strangers! After a little physical problem for Kenny last week and a computer glitch afterwards, things are seemingly back on track. Husband scared the living daylights out of me which ended up with a trip to the ER and then a transfer to a hospital a little over an hour from home. I wanted to stay with him but with having animals that needed attention at home, it was a daily trek to and fro until we got the word that everything looked fine and he could come home. Of course, I think they would have thrown him out anyway after he found out that everything was okay and started really nagging doctors and nurses to get him the Hell out of Dodge! Oh, and then the trip home with me driving was my biggest nightmare, as he kept telling me how to drive especially through the severe thunderstorm we had to go through with a white out rain, lightening and hail. Upon walking through the front door, I headed right to the frig for a well deserved cold one, then I was fine! Husband is still doing great thanks to the good Lord!!!

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I actually made this quiche before all the trauma started and after I got my editor-in-chief back home, we had some computer problems so I was unable to do much. Then factor in that our daughter moved out and I needed to get the spare bedroom ready for company next week. Cooler temps would have been appreciated but NOOOO, still hitting over a hundred every afternoon! Anyone want to come cook for me, I’m tired of the heat and I’m hiring, ha ha………

taco quesh 003

You can vary this recipe with different cheeses and or spices, it’s all up to you and now…………

5.0 from 1 reviews
Taco Quiche
 
Author:
Ingredients
  • 1 flour tortilla (12 inch)
  • 2 cups grated cheddar cheese
  • ½ lb ground beef
  • 3 eggs
  • 1 cup sour cream
  • 1 small to medium tomato, chopped
  • Salt, pepper, garlic powder, cumin powder, onion powder and cilantro, all to taste
Instructions
  1. Lightly grease pie plate and add tortilla shell, pressing lightly to shape.
  2. Cook ground beef in a skillet over medium heat breaking into pieces as it cooks until no longer pink inside; drain of any excess grease.
  3. Sprinkle half of the cheese over bottom of shell followed by the cooked beef and then the tomatoes.
  4. Beat together the eggs, sour cream and spices you choose to use.
  5. Pour mixture over the tomatoes and sprinkle with remaining cheese.
  6. Bake in a 350 degree oven for 45 minutes.
  7. Let rest for 10 minutes before cutting.

Husband again, was very skeptical before trying, but Ha Ha, I got him but yet once more! Hope you enjoy and I’ll be back before long I hope………… ENJOY

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