Friday, November 9, 2007

Best. Meal. Ever.

Some nights I make a meal and I'm just like "man, I am awesome at cooking." It doesn't happen very often, but last night was one of those nights. YUM! So we had loaded potato soup (I found a recipe online that was an O'Charley's imitation), cheddar biscuits (Red Lobster imitation), "life changing chicken", and a lame mesclun salad for Mike. Everything was awesome. I could eat a thousand of those biscuits. And the soup was delish! I froze the rest to save for lunches (although I hope you can freeze potato soup...we'll see!).

So recipes:

Very quick, very easy, very delicious (That's what she said)

I of course omitted the chives and parsley, and I also only used 4 cups of half-and-half, and added 1 can of chicken stock. I also added some extra cheddar and some cornstarch at the end to thicken it a bit. Heart attack warning: if following the exact recipe, this soup contains 97% of your daily fat intake. Yeah. No wonder it's good, right.

Life changing chicken:
Chicken tenderloins (fresh work better than frozen with this recipe. I use 2 packages for me and DH, I use 3-4 packages for company)
1 c chopped cilantro
6 T olive oil
3 cloves minced garlic (might want to make it 2 if you are using fresh garlic)
1/4 t salt
1/4 t pepper
1/2 c lime juice

5 T brown sugar
2 T mustard (I use honey dijon)
3 T hoison sauce
1.5 T red wine vinegar

Combine first 6 ingredients in a bowl. Combine last 4 ingredients in a separate bowl. Spoon all of the first bowl and about half of the second bowl into a large ziplock baggie. Add chicken, coat it well and stick in the refrigerator for 2-6 hours. Keep other half of second mixture in the fridge too (helps it thicken up a bit). Thread the chicken onto metal skewers and immediately put on a hot grill. Cook for about 8 minutes on each side, basting generously with the remaining mixture. It should be charred but not burnt when you take it off the grill. Eat and enjoy!

These are great for parties too, just take them off the skewers and stick a toothpick through each one. You can even make them ahead of time, refrigerate, then heat and add a little extra sauce. They won't be quite as good as fresh, but they'll still be delicious!

1 comment:

Beth Anne said...

Can I come over for dinner???

& holy hell at the soup fat wonder Doug & I love it so much!!!!!