My Little Secret

Has anyone else tried the Lawry's Marinades?

They have become my little secret to great tasting food. Jacob and I got a recipe from a coworker of mine that asked you to use the mesquite with lime. The chicken tasted wonderful so it made us wonder how great the other flavors were. Each time we have used the marinades, we have not been unimpressed. It is something simple that you can use to make your food tastes like it comes from a restaurant. A few weeks ago we tried the Sesame ginger with orange on some pork. We marinated it and then grilled the pork. We couldn't get enough of the pork and wanted to keep eating it. We put a little bit of the marinade on the rice for the side dish and it tasted good even on that. So far we found that you may slow cook your meat in the sauce on low for 4-6 hours or do a quick grill of it. We are excited to try some more. You can find them in most grocery stores and they aren't that expensive. We are excitingly waiting for the time to use the other flavors we have.

Red Chicken

5-6 boneless, skinless chicken breats
1 cup ketchup
1 cup sugar
1/3 cup vinegar
1/3 cup soy sauce
1 TBSP mustard
1 tsp garlic salt

Place chicken in slow cooker. Mix all other ingredients together and pour over chicken. Cook on low 5-6 hours. Serve over rice.

Jacob made this meal for us and it was really good. The sauce it makes is a almost a homemade barbecue sauce. It is very easy and very filling.

Garlic Chicken Farfalle

16 oz. Farfalle pasta (bowtie pasta)
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper
1/2 c. butter
1 lb. bacon, crumpled (optional)
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade with lime juice

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

My co-worker knows about this blog and said she had a great recipe for me to try. She told me about it, and I thought that it sounded really good. It ended up being better than I thought it may be. It did take some time to prepare because of the slow cooking part, but well worth the food.

About the sauce, I thought it was going to be a think sauce like alfredo, but really it came out to be kind of runny. Which is good because it coated the pasta and chicken very well. As for the pepper, I was warned it looks like a lot of pepper, but it adds to the taste. You may make alter this recipe as much as you want. I left out the bacon & it still tasted great.This plate of pasta is what mine looked like without the bacon and a different type of pasta. (I didn't have bowtie pasta when I went to make the dish, so I substituted it for what was available. It worked just fine.)Just so everyone knows. I found this picture online of what the pasta can look like with the bacon and the actual farfalle (bowtie) pasta.

Nacho Chicken Rice Wraps

2 cans cheddar cheese soup
1 cup water
2 cups salsa
1 1/4 cups uncooked white rice
2 lbs boneless chicken breast, cubed
10 flour tortillas (10 inches in diameter)

Mix soup, water, rice, salsa, and chicken in the crock-pot. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours or until done.
Spoon about 1 cup rice mixture down center of each tortilla. Fold to and enjoy!