{Grilled Key West Chicken Breasts}

Monday, April 15, 2013

 Ok, here's the deal. We eat this chicken often in the spring and  summer. I use it sliced and put on top of salads, shredded and used in sandwiches and sometimes even cold , right out of the refrigerator in the mornings for breakfast. This recipe came from allrecipes and I use it as my go to marinade for grilled chicken. Although my husband hates grilling chicken. He says it takes too long and he doesn't get that smoky, beefy smell that he associates with beef. :( But he stops complaining when he tastes it. Works every time!

Grilled Key West Chicken Breasts
adapted from


  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon lime juice
  • 1 teaspoon chopped garlic
  • 4 skinless, boneless chicken breast halves

  1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
  2. Preheat an outdoor grill for high heat.
  3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.    

Monkey Bread Muffins

Friday, April 5, 2013

Breakfasts around here in the mornings are pretty relaxed. I have 4 kids, two being teenagers, and they wake up at different times during the morning ( and sometimes afternoon) . I try to have granola and yogurt available every morning. I wake up at 5am , and that is what I eat, before the house starts to wake. Eggs , bacon and sausage are usually reserved for the weekends. I do make waffles and pancakes once a week and freeze them for the boys to pop in the microwave if they are hungry. I have posted before about monkey bread . Loved by all. I usually make it in a bundt pan, but recently  have been popping the bread dough into muffin cups. I think I prefer the muffins. The kids can grab one and go. They get so big and fluffy in the oven.And what kid doesn't like gooey , cinnamon goodness first thing in the morning? I made 16 of these huge muffins for breakfast, and by dinner, there was one left. Someone graciously left the very last one for my husband to enjoy when he got home from work! This recipe makes 12 muffins, but I always make 9, and add a few more biscuit pieces to the tops, to make them big , fluffy and oversized.

Monkey Bread Muffins
3 tubes buttermilk biscuits, each biscuit cut into fourths
3/4 cup sugar
1 T cinnamon
1 stick butter,melted

Preheat oven to 375. Spray a muffin tin generously with cooking spray ( the muffins will spill over, and the cinnamon-sugar mixture will be sticky.)

Take @10 balls of dough, and place each ball into cinnamon sugar mixture and place in the muffin cup. Repeat with remaining dough balls.

When you have filled the muffin cups with the cinnamon sugar coated balls, add the leftover cinnamon sugar mixture into the melted butter. Mix well. (it will be a thick mixture) 

Spoon about 1 teaspoon of the cinnamon sugar butter over each muffin top and spread out .

Bake in a 375 degree oven for 13-15 minutes, or until the bread is cooked through. (it should bounce back when touched)

Let cool in muffin pan for about a minute, then cool on wire rack.

******Here is an alternative preperation method from a reader cshrull :
We dip the dough pieces in butter and then roll in the sugar mix. Makes the pull apart easier and makes the sugar stick better!

Garlic Lime Chicken

Tuesday, April 2, 2013


 I have tried a few garlic chicken recipes and have liked them all enough to keep the recipe and try it again. However, a friend of mine  Heather sent me this recipe . And I am forever grateful. I doubled the recipe and everyone at the table commented on the taste. No need to keep the other recipes! I plan on making lots of this chicken this summer to add to salads and to carry on picnics.