July 4th

Marinated Grilled Chicken

~ lindy

We made 2 different chicken marinades for our Grilling Party.  Italian and Chili, the chili was the biggest hit but the Italian chicken is very good too!

Italian Marinade

*3 large Chicken Breasts, filet the chicken/halved

*1/4-1/2 cup Extra Light Olive Oil

*8 tablespoons Worcestershire Sauce

*1 Tablespoon Garlic, minced

*1/2 cup chopped Onions

*2 tablespoons Fresh lemon Juice

*Zest from 1 Lemon

*1 tablespoon Italian Seasoning

*1/2 teaspoon White Pepper

*1 teaspoon Sea Salt

*2 tablespoons Apple Cider Vinegar

*1/2 cup Sprite

Place 1/2 of the above ingredients in a Ziploc bag and add the chicken fillets (halves) refrigerate 2-4 hours or overnight. (Discard any Marinade in bag)

Save in the fridge the other half of the marinade for the chicken and at the end of grilling and baste with marinade.  Grill chicken for about 5 minutes on each side or until juices run clear on low-medium.

Chili Chicken Marinade

*3 Large Chicken Breast, Filet the chicken/halved

*1/4-1/2 cup Extra Light Olive Oil

*8 tablespoons Worcestershire Sauce

*1/2 cup Chopped Onions

*2 tablespoons fresh Lemon Juice

*Zest of 1 Lemon

*2 tablespoons Apple Cider Vinegar

*1 tablespoon Chili Seasoning

*1/4 cup Brown Sugar, optional if you don’t want sweetness

*1/2 teaspoon Freshly Ground Black Pepper

*1 teaspoon Sea Salt

*2 tablespoons Apple Cider Vinegar

*
Place 1/2 of the above ingredients in a Ziploc bag and add the chicken fillets (halves) refrigerate 2-4 hours or overnight. (Discard any marinade in bag.)

Save in the fridge the other half of the marinade for the chicken at the end of grilling and baste with marinade. Grill chicken for about 5 minutes on each side or until juices run clear on low-medium.

*A Little Extra:  I like to put the Grilled chicken fillets in a cast Iron skillet and cover the skillet and chicken with foil and place them in a 350*F. Oven for 20 minutes with any extra saved marinade  to make them extra moist.


  
  

  


Enjoy!

Lindy

 

 

Angel Food Cake

~ lindy

My Nana’s Angel Food Cake Recipe.  A Yummy recipe a handed down recipe from the Whitakers/Carvers

Angel Food Cake

*
*1    1/2 cups Egg Whites, room temperature, around a dozen eggs

*1 teaspoon Vanilla Extract

*1     1/2 teaspoons Cream of Tartar

*1/3 teaspoon Salt

*1     1/2 cups Granulated Sugar, gradually adding

*1 cup Cake Flour, plus 2 tablespoons, sifting as added

*
Hint: Make sure Stand Mixer equipment like the: Bowl, whisk attachment, rubber scraper, spoons etc.. are cleaned from all impurities like grease etc…

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Break each egg one at a time (separating the yolk from the whites) placing the egg white in a small clean bowl and then add the egg whites into stand mixer mixing bowl or measuring cup, repeating until all eggs are added. Making sure no egg yolks get in with the egg whites.

*
Add the cream of tartar, Vanilla Extract  and salt and whisk in with the egg whites on medium speed until the mixture makes stiff glassy stiff peaks, about 5 minutes (Careful not to over mix).  Then reduce speed and gradually add sugar just until incorporated. Remove the bowl from stand mixer and slowly sift the flour into egg white mixture, folding in the flour carefully.

*
Pour the batter into a greased/Pam sprayed bundt pan. (Bundt pan 4 inches deep and 9 1/2 inches across the top.) Note: We used a cake pan with a raised center to help our fruit to stay on top of the cake.

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Bake cake in a 300*F. oven for 1 hour and 15 minutes. Do not open the oven door until done.

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Cool the cake for about 10 minutes before removing from bundt pan.

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Allow cake to cool completely before adding toppings.

*

Whipped Cream Topping

*
*1 cup chilled Heavy Whipping Cream

*1/4 cup Confectioners’ Sugar, sifted if desired

*1 teaspoon Vanilla Extract

*
In a cleaned stand mixer (bowl) with whisk attachment add the above ingredients and whip until soft peaks that stay up. Being careful not to over mix, turning cream to butter.

  


  

Enjoy!

Lindy