Chicken Marinades--Master List

 

Fajita Marinade:

1 – 1.5 lbs. boneless skinless chicken breast

1/4 cup olive oil

2 tablespoons lime juice

1 tablespoon rice vinegar

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/8 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon ground pepper

Lemon Garlic Chicken Marinade:

1 – 1.5 lbs. boneless skinless chicken breast

1/4 cup olive oil

2 garlic cloves minced

3 tablespoons lemon juice

1/2 teaspoon ground mustard

1 tablespoon fresh dill

1/2 tablespoon rice vinegar

2 teaspoons honey or maple syrup

1/4 teaspoon salt

BBQ Chicken Marinade:

1 – 1.5 lbs. boneless skinless chicken breast

1/4 cup olive oil

1/4 cup BBQ sauce

1 teaspoon chili powder

1/2 teaspoon smoked paprika

2 cloves garlic minced

1/2 teaspoon salt

1/4 teaspoon pepper

Honey Mustard Chicken Marinade:

1 – 1.5 lbs. boneless skinless chicken breast

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp honey

1 Tbsp dijon mustard

3 garlic cloves - minced

1 tsp salt

½ tsp ground black pepper

Pineapple Chicken Marinade:

1 – 1.5 lbs. boneless skinless chicken breast

1/4 cup pineapple juice

2 Tbsp soy sauce

1 tbsp garlic, minced

1 Tbsp olive oil

1 tsp onion powder

1 tsp ground ginger

1 tsp salt

½ tsp ground black pepper

Directions:

Place the chicken breasts or thighs in a ziplock bag, large bowl or container. In a small bowl or jar, mix together the marinade ingredients. Pour over the chicken and allow it to sit for at least 30 minutes, or package in a ziplock bag and store in the freezer for up to 3 months.

Cooking Methods

Oven: transfer the chicken and chicken marinade into an oven-safe baking dish. Bake at 400ºF for around 20-30 minutes or until the internal temperature reaches 160ºF.

Grill: grill chicken at 400ºF over direct heat for around 15 minutes or until the internal temperature reaches 160ºF.

Slow Cooker: Add both chicken breasts to a slow cooker bowl, then add marinade on top. Cover and cook on low for 5-6 hrs or 3-4 hrs on high.

Instant Pot: Add 1 cup of chicken broth into the instant pot insert, place the trivet inside, before adding the chicken fillets on top of the trivet. Cover your Instant Pot and set the valve to the SEALING position. Select the manual setting (or poultry setting), make sure the pressure is set to high and set the timer to 5 mins. Let the steam release naturally for about 8 mins (10 mins for thicker chicken breasts) before quick releasing then opening.

Broil: Preheat oven broiler and set the oven rack about 6 inches from heating grill. Place the chicken breast-side down on a parchment lined baking dish or baking sheet and broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling until the chicken is cooked through or reaches 165°F, about 8-10 minutes more. Cooking time will depend on the thickness of the chicken breasts.

Air Fryer: Place the chicken breasts in the air fryer basket and spray and pat both sides with oil. Air fry at 365°F for 10 minutes then flip the chicken and finish cooking for another 8-12 minutes. Internal temperature reaches 165 degrees.

Oven Baked Rice Krispy Treats

 OVEN BAKED RICE KRISPIES

Ingredients:
• 6 TBSP BUTTER
• 11/2 TEASPOONS VANILLA EXTRACT
• 16 OZ BAG JUMBO MARSHMALLOWS
• 8 CUPS RICE KRISPIE TREATS (DIVIDED)


Directions:
1. SPRAY AND 9 X 13 BAKING DISH WITH NONSTICK COOKING SPRAY.

2. ADD 6 TABLESPOONS OF BUTTER TO THE BOTTOM OF THE PAN, ALONG WITH ONE AND A HALF TEASPOONS OF VANILLA EXTRACT.

3. POUR IN THE ENTIRE BAG OF JUMBO MARSHMALLOWS COVERING THE ENTIRE PAN.

4. ADD 6 CUPS OF RICE KRISPIES TO THE TOP, SPREADING OVER EVENLY AND BAKE AT 350° FOR 20 MINUTES. (IT WILL BE VERY FULL, SO RESERVE THE EXTRA 2 CUPS FOR THE END)

5. REMOVE THE PAN FOR THE OVEN AFTER BAKED AND USE A SPATULA TO COMBINE ALL THE INGREDIENTS, THEN ADD IN THE REMAINING 2 CUPS OF RICE CRISPIES.

6. CONTINUE TO MIX ALL THE INGREDIENTS UNTIL THEY'RE EVENLY COMBINED, THEN PAT ALL THE INGREDIENTS FLAT AND SET ASIDE TO FOR A FEW HOURS COOL.

7. FINALLY CUT, SERVE, AND ENJOY!

 

Cool Whip Frosting

1. Cool Whip

¾ cup cold whole milk

4 tablespoons powdered sugar

3.4 ounces instant pudding (whatever flavor frosting you need)

8 ounces whipped topping, thawed

2. Blueberry 

1 cup fresh blueberries

2 tablespoons granulated sugar

1 cup salted butter, softened

16 ounces cream cheese, softened

5 cups powdered sugar

1 teaspoon vanilla extract

3. Strawberry 

16 ounces cream cheese, softened to room temperature

1 cup salted butter, softened to room temperature

1 teaspoon vanilla extract

6 cups confectioner's powdered sugar

2½ cups freeze-dried strawberries, pulsated to a powder

4. Lemon 

16 ounces full-fat cream cheese, softened to room temperature (two 8-ounce or two 453-gram packages)

1 cup salted butter, softened to room temperature

1 tablespoon freshly zested lemon

2 tablespoons freshly squeezed lemon juice

1 teaspoon pure vanilla extract

7 cups powdered sugar, sifted

Instructions:

Mix pudding mix and powdered sugar in a bowl.

Add milk and vanilla, beat for 2 mins until thickened.

Fold in Cool Whip until smooth.

Frost your cake or cupcakes and enjoy!

 

Italian Grinder Sandwiches

Sandwiches

12 hawaiian rolls

8 ounces ham, thinly sliced

4 ounces provolone cheese, sliced

3 ounces thinly sliced pepperoni

3 ounces thinly sliced salami

Glaze

2 tablespoons butter

2 tablespoons grated parmesan

1/2 teaspoon garlic powder

1/4 teaspoon salt

Salad

8 ounces shredded lettuce

1/2 cup diced tomato

1/2 cup sliced pepperoncini peppers

1/4 cup mayonnaise

1 tablespoon red wine vinegar

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

Directions

Preheat the oven to 350˚F.

Cut the Hawaiian rolls horizontally. Lay the bottoms in a baking dish.

Layer the provolone cheese on the bread. Then add the ham, pepperoni, and salami on top. 

Place the tops back on the rolls and cut through the sandwiches between each roll.

Combine the butter, parmesan, garlic powder, and salt. 

Spread over the tops of the slider sandwiches. 

Bake for 15-20 minutes or until the cheese is melted and the tops are golden brown.

While the sandwiches bake, make the grinder salad by whisking together the mayonnaise, red wine vinegar, Italian seasoning, salt, pepper, and garlic powder to form a dressing.

Toss the lettuce, tomatoes, and pepperoncini peppers together with the dressing.

Once the sandwiches are done, remove the tops, add the grinder salad and put the tops back on. Serve immediately.

 

Homemade Dunkaroo Dip

1 box confetti cake mix

1 container cool whip

2 vanilla pudding cups

Brownie Mix

Brownie Mix

FOR THE MIX:

2 cups (400g) granulated sugar

1 cup (80g) unsweetened cocoa powder

1 cup (124g) all-purpose flour.

½ teaspoon salt

TO MAKE A 9×9" PAN OF BROWNIES:

* Mix 2 cups of Brownie Mix with 1/2 cup melted butter (or you can use vegetable oil, or liquid coconut oil)

2 eggs, 1 teaspoon vanilla extract, and 1 tablespoon water 

Spread in a 9x9" pan that's been lined with foil and sprayed with cooking spray. 

Bake at 350°F for about 20-24 minutes.

Pancake Mix

Pancake Mix

Ingredients

6 cups all purpose flour

6 tbsp granulated sugar

4 tbsp baking powder

4-5 tsp ground cinnamon

1 tsp salt

To make the pancakes:

1 1/2 cups dry mix

1 egg

3/4 cup milk or buttermilk

3 T oil or melted butter

To make mini muffins:

Put into a greased tin and add toppings.

Bake at 350 for 10-12 mins.