Recipe of the Month

Chicken Marinade/Flank Steak Marinade:

Chicken Marinade:**

1 C soy sauce
1/2 C Mirin or sherry
1/2 C brown sugar
1 Tbls fresh grated ginger or 1 tsp powdered ginger
1 clove garlic -crushed

Mix well and marinate chicken for at least 1 hour.  Baste while cooking

**I generally only make about half as much of this recipe

Flank Steak Marinade:

1/2 C brown sugar
6 Tbls olive oil
4 Tbls cider vinegar
3 cloves -crushed
3 Tbls grainy mustard
4 Tbls lemon juice
1.5 tsps salt

Mix all in a large bowl or plastic bag with zipper. Add you meat of choice and marinate of at least 1 hour.

Pear Berry Crumble:

1 cup peeled and chopped pear
2 cups fresh or frozen blueberries
1 cup fresh or frozen raspberries
3/4 cup all purpose flour
2/3 cup unpacked light brown sugar
6 tbsp regular butter, melted

Directions Preheat oven to 350˚F. Place fruit in a medium bowl. In another medium bowl, combine flour and sugar. Remove 3 tablespoons of flour mixture and gently toss with fruit. Place fruit in an 8-inch square pan.

To make topping, add melted butter to remaining flour mixture, and mix well. Crumble little bits of topping all over top of fruit. Place pan in oven. Bake 35-40 minutes, or until fruits start to bubble. Cut into 8 pieces, and serve warm or at room temperature. 

Crockpot Taco Soup:

Crockpot Taco Soup:

Easy and delicious crockpot taco soup recipe for the rainy spring days!

I cut recipe in half to feed two adults and two small kids.

To feed 5-6 adults:

4 chicken breast
1 packet of fajita or taco seasoning
1 jar salsa
2 cans beans of your choice (I do one pinto and one black).
64 oz beef broth

Grease bottom of crockpot. Place chicken breasts in first and pour all ingredients over chicken.
Set low for 6-8 hours
Set high 4-6 hours

30 min before time is done, remove chicken and shred it. Place shredded chicken back in crockpot for remaining time.

Top with sour cream, tortilla strips, avocado, or whatever you like!