Key West Grilled Chicken(marinade)

I found this recipe on Pinterest. I've had some good luck with recipes I pinned and bad luck.. This my friends was definately AWESOME luck! My husband raved about this and said that we should use this marinade pretty much all the time. I made it on skewers with Green and Red peppers,onion and mushrooms. So without further ado, here it is!


3 tablespoons soy sauce
2 Tbs. honey
1 tablespoon vegetable oil
Juice of 1 Lime
1 teaspoon minced garlic
4 skinless, boneless chicken breast halves

Mix first 5 ingredients together in a bowl with a lid. Add chicken. Put lid on and shake shake shake! Let Marinade for 30 min.

If you prefer kebabs,cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.
For a slightly zestier version, add a teaspoon of Freshly Chopped cilantro to the marinade.( I didn't add cilantro)

Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear. Serve with fresh salad, steamed veggies, baked potato or any of your favorite sides. For variation, try marinating shrimp, (which will take 2-4 minutes to grill in all!)

Long story short, I was making this on a monday. Kyle reminded me that he was going to have a Pizza party at school. So this marinade, with the chicken or turkey already in it starting the 30 min marinade, was in the fridge. We ended up having it on Wed. So it was a 3 day marinade. Still delish! Hope you all are adventurous and try it!

Sweet and Sour Mahi-Mahi (or Chicken!)

Kellen had some sweet and sour Mahi-Mahi on our honeymoon that he absolutely loved. He's been asking me to find a good recipe for some. This is what I made last night for dinner, and it was amazing (I did make a piece of chicken the same way to see how it tasted)!! I doubled the sauce and served it with rice.

Ingredients:
Sweet and Sour Sauce:
1/3 cup sugar
1 1/2 teaspoons cornstarch
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 teaspoons Japanese soy sauce, such as Yamasa
1 teaspoon minced fresh ginger (or 1/4 tsp ground ginger)

Marinade:
Juice of 1 large lime
2 teaspoons Japanese soy sauce, such as Yamasa
1 1/2 pounds mahi-mahi fillets, cut into "fingers" about 3 inches in length
About 1 cup dried bread crumbs
Vegetable oil for pan-frying

Directions
Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.
Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with the bread crumbs. Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking.

My kids even ate it!
I found this recipe Here.

Shrimp Fra Diavolo

I love this recipe for a few reasons. It is so easy, so tasty, and so quick. After you make this you'll never want to use jar spaghetti sauce again! I've made this with shrimp and with chicken and we loved it both ways. Also, I don't know how much of a difference it makes, but I used stewed tomatoes because that's what I had.

Recipe courtesy Giada De Laurentiis

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

18 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 pound large shrimp, peeled, deveined
• 1 teaspoon salt, plus additional as needed
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil, plus 1 to 2 tablespoons
• 1 medium onion, sliced
• 1 (14 1/2-ounce) can diced tomatoes
• 1 cup dry white wine (I used 1/4 cup red wine vinegar and 3/4 cup chicken broth)
  
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoon chopped fresh Italian parsley leaves (I used dried)
  
• 3 tablespoon chopped fresh basil leaves

Directions

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

I just pour everything over some angel hair pasta (or whatever pasta you like) and mix it up and top with some freshly shaved Parmesan cheese! YUM.