Salmon/Chicken Marinade

I love this marinade! You can use it for chicken as well as salmon, too. It's the marinade I made for the chicken we had at the cabin over General Conference weekend. Here are the directions for how to make the Salmon.

SALMON

Put fish on foil

Put olive oil on surface of fish (like a tablespoon)

Top with garlic salt and pepper

Put small slices of butter on top of fish and underneath

Sprinkle brown sugar, quarter inch layer over surface

Sprinkle teriyaki sauce on top

Roll up foil over fish

350 degrees for 10 minutes

CHICKEN

It depends on how much chicken you are making, and I don't really have exact measurements! I always just kind of throw it in, ha! You'll want to add some water so the chicken can really soak it all up. Marinade for at least 5 hours.

Small amount of olive oil

Garlic Salt

Pepper

Soy Sauce

Brown Sugar

Water

Cheesecake Chocolate Chip Cookie Bars

Sterling & I made these the other night and I have to say, they were quite delicious. 

However, I think the cheesecake recipe for the 

middle of the bar could have been cut in HALF it was so sweet!

That's what we would do if we made them again.

Hopefully our neighbors enjoy them as much as we did 

because there is no way I'm keeping the whole pan of it!

It would be gone before the end of the week!

Chocolate chip cookie layer:

1/2 cup unsalted butter

1/2 cup butter flavored vegetable shortening

1 cups brown sugar

1/2 cup granulated sugar

2 tsp vanilla extract

3/4 tsp salt

1 T cider vinegar

1 large egg

1 tsp baking soda

2 cups all-purpose flour

2 cups semisweet chocolate chips

Cheesecake layer: (Seriously, I think you'd only need half of this amount!)

1 package (8 oz) cream cheese, at room temp

1/2 cup sugar

1 egg

1/2 tsp vanilla

Directions:

1. In a large mixing bowl, cream together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Divide the dough into two equal portions and set aside.

2. In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla. 

3. In a 9x13 pan, spread 1/2 of the cookie dough mixture evenly across the bottom. (This is somewhat tricky to do. I find it easier to add dollops of cookie dough throughout the pan and then spread all the dollops together. Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture. (The dough discs don't have to touch, just place them near each other so they cover the surface as well as possible.) 

4. Bake at 350 for 35-45 minutes, or until the top is brown and cooked through. Cool completely and store in the refrigerator.

Via: http://heatovento350.blogspot.com/2011/04/cheesecake-chocolate-chip-cookie-bars.html

Skinny Chicken & Broccoli Alfredo

I made this a few months ago and it was pretty tasty! 

I was trying out all sorts of recipes that use plain greek yogurt

 instead of heavy cream, butter, etc. 

Sterling approved so it's been added to my list of favorites.

Oh, and we definitely had plenty of leftovers!

Ingredients:

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)

2 cups roasted broccoli florets

8 ounces fettuccine

2 tablespoons extra virgin olive oil

2 teaspoons minced garlic

2 tablespoons flour

1 cup fat-free, low sodium chicken broth

1/4 cup plain Greek yogurt

1/4 cup skim milk

1/4 teaspoon pepper

1 pinch ground nutmeg

3/4 cup freshly grated Parmesan cheese

Directions:

1. In a pot of boiling, salted water, cook the pasta according to package directions. 
2. Drain and set aside.
3. In a medium saucepan, heat the olive oil over medium-low heat. 
4. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
5. Whisk in the flour until smooth, about 2 minutes. 
6. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. 
7. Bring to a low boil, stirring constantly. 
8. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.
9. Stir in 3/4 cup Parmesan.
10. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. 
11. Toss to combine and serve with more Parmesan, if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

via:  http://www.celebrations.com/content/skinny-chicken-broccoli-alfredo