There are days when my brain sort of stops functioning and couldn’t for the life of me get things together. It usually happens when I wake up really late that I am just barely getting through all the tasks at hand. That’s when it’s hard to think of what to make for dinner. I keep rushing to get things done that I forget to plan what to cook. Boneless chicken breasts and a well-stocked pantry usually come to the rescue.
I had to that the chicken in the microwave of course and just combining herbs and sauce together in a …read more

When it comes to sumer grilling, I really enjoy creating marinades for the meat to make them flavorful and delicious. Sure I buy marinades from brands like Lawry’s but most of the time I’m actually combining ingredients from my own pantry to make my own. It’s amazing what you could create ouf of all the stuff you already have. Like this Italian and honey mixture I made tonight.
INGREDIENTS :
chicken pieces (quarters, legs or thighs)
1 cup of Italian dressing
1/4 cup of honey
2 tbsp Worcestershire sauce
2 tbsp of soy sauce
a sprinkle of red pepper flakes
water for par-boiling the chicken
Because you are grilling …read more

I have a few leftover stalks of cilantro that would probably go bad in a few days so I decided to chop and add them up in a mojito-key lime-marinade I was making for the chicken. Check out the recipe below. It’s easy to make and it’s delicious.
INGREDIENTS :

6-8 pieces of chicken (legs, thighs)
few stalks of cilantro, finely chopped
1/4 cup of Captain Morgan’s Mojito drink
juice from 8 key limes
2 tbsp olive oil
sprinkle of salt and pepper

Barbecue season is coming to a close, but I hope I’m not yet late in sharing this tip: marinate your meat before grilling to reduce formation of carcinogen compounds called heterocyclic amines (HCA) during grilling.
In a study published recently in published in the Journal of Food Science, scientists tested three commercial spice- containing marinade blends (Caribbean, Southwest, and Herb) on round beef steaks. The steaks were marinated for one hour and then grilled at 400 degrees Fahrenheit. Their results showed that steaks marinated in the Caribbean blend produced the highest decrease in HCA content (88 percent), followed by the herb …read more