Oven Roasted Mexican Chicken

This was another recipe from The Crepes of Wrath.  I didn't cook it in the oven.  I cooked it outside on the grill.  The flavor was really rich and really good.  I thought it would be too spicy for my kids, but they loved it.

3 chicken breasts or legs (the drumstick + thigh attached), fat trimmed
1/4 teaspoon hot sauce
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/4 cup olive oil
juice of 1 lime
3 cloves garlic, minced

1. Combine all of the ingredients, except the chicken, in a small bowl and whisk together. Place the chicken in a sealable container or bag, then pour the marinade over the chicken. Allow to sit in the fridge for at least 1 hour or up to 24 hours.

2. Preheat your oven to 400 degrees F and place the chicken on a wire rack over a baking sheet (preferably covered in tin foil to prevent the juices from burning to your baking sheet). Bake for 30-40 minutes, until cooked through and the juices of the chicken run clear. Cover with foil and allow to rest for 5 minutes before serving with some fresh summer veggies.

Garlic Beef and Green Beans

I found this recipe at Crepes of Wrath.  This was so good!  Port and I got in a disagreement over this dish because I thought he took more than his fair share!  We didn't even eat it with rice.  We ate it over salad and it was awesome.  It also is a great meal for anyone who got beans in their Bountiful Basket today.

2 tablespoons olive or peanut oil
2 pounds sirloin/top round/filet/flank steak (whatever you have on hand), sliced into long, thin strips
1 onion, diced
1 pound green beans, cleaned and de-stemmed
1/4 cup water (if needed)
Rice, cooked according to package directions (for serving)

For the sauce:
1 tablespoon olive or peanut oil
6 cloves garlic, minced
2/3 cup Hoisin sauce
2 tablespoons granulated sugar
2 tablespoons low-sodium soy sauce
1 to 2 teaspoons Sriracha (I used 1 teaspoon)
1/3 cup water

1. Slice your beef into long, thin strips. Heat 2 tablespoons of olive or peanut oil in a large saute pan over high heat and add in your beef. Cook for 3-5 minutes, until almost completely cooked (it can still be a little pink, as it will continue to cook a bit on the plate) and remove with a slotted spatula onto a plate with paper towels so the juices drain a bit.

2. Drain all but 2 tablespoons of juices out of your pan and add the diced onion. Cook for 5 minutes over medium-high heat until softened, then add in the cleaned and de-stemmed green beans. Add in 1/4 cup of water, if needed (just enough so the beans can steam), and cook for 5 more minutes, stirring frequently.

3. While you cook the onions and green beans, heat 1 tablespoon of olive or peanut oil in a small sauce pan over medium heat, then add in your minced garlic. Cook for 3 minutes, until fragrant, then add in the rest of the sauce ingredients. Stir to combine, then cook over medium-high heat for 3-5 minutes until bubbling and slightly thickened.

4. Add the sauce to the pan with the onions and green beans and cook over medium-high heat until thickened a bit more (about 3 minutes). Add in the beef and cook until heated through (about 3 minutes). Serve over rice or more vegetables. Serves 4 (or serves 5 when served over rice).

Candy Corn Sugar Cookies

I am so excited for Fall (or pre-Winter if you live in Idaho).  I love this season and all the food that comes with it.  I saw these on Jamie Cooks It Up and thought they were so fun and cute for Halloween.  They were easy and my kids thought they were so awesome!  I used my own sugar cookie recipe, but hers looks easy as well. Enjoy these!