Since hubby and I are both all about planning ahead, we like big batch cooking. We buy big packages of chicken breasts at Costco and marinade them for several days and then grill them all at once. We can “feed” off those for several days (talk about a quick, easy dinner – change up your sides or put the chicken on a salad and you have a different meal each night!) or even put some cooked chicken in the freezer for future “convenience” meals.
We have two marinades that we really like, and both produce tender, flavorful grilled chicken that does not get dried out on the grill like chicken breasts have the tendency to do.
KC Farms Chicken Marinade #1
1/4 cup lime juice
1/3 cup white vinegar
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
Mix together in a bowl and pour over the chicken in a ziplock or container. This is good for about three large breasts. We always double and have even quadrupled this recipe. Best if it marinades at least overnight, but even better if it has a couple of days. (We think the vinegar, lime juice, garlic, and cayenne do a good job of “preserving it”.)
Another marinade we have been using that is becoming a household favorite:
KC Farms Chicken Marinade #2
1/2 cup balsamic vinegar
2 Tblsp extra virgin olive oil
6 cloves garlic, coarsely chopped
6 rosemary sprigs (we used dried rosemary because my rosemary plants weren’t big nough yet to take this much fresh and crush it with a mortar and pestle – I don’t know how much exactly…is there such a thing as too much rosemary??)
Mix together in a bowl and pour over chicken in bag/container – just like previous recipe. Again, this is good for about three large breasts, so we double this one every time too.
One of our favorite go-to meals in the crock pot is Mexican Steak and Beans! I’ve posted about it before (It Helps To Be Organized When You Live In The Country, May 3, 2012), but I didn’t post the recipe, just the process. It is really convenient to mix everything the night before and then just put the meat in the crockpot and dump the rest on top of it on your way out the door the next morning.
KC Farms Mexican Steak and Beans
Beef flank steak (we just use about ½ pound for the two of us, and have more beans and rice than meat)
1 10-ounce can diced tomatoes
1 small can diced green chiles
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon snipped fresh oregano OR 1 teaspoon dried oregano, crushed
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can pinto beans, rinsed and drained
Cheese and sour cream, optional
I mix the tomatoes, chiles, onion, garlic and spices in a bowl and them put them in a quart jar the night before. In the morning, I just put the flank steak in the crockpot (I spray with Pam first) and pour the tomato mixture on top, spread it around, covering the meat and turn the crock pot on.
Cover and cook on low-heat setting for 7 to 9 hours or on high-setting for 3 1/2 to 4 1/2 hours (depending on your slow cooker settings).
We have a rice maker with a timer, so we set the rice up to be done at the same time and voila, dinner is done when you walk in the door after work!
Remember when I mentioned before how hard it is to find good help? Well get a load of this!
What a mess this little boy is!!! When we’re not growling over the latest piece of furniture he has eaten, he really does make us laugh a lot. J
Until next time, worms rock.
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