Chicken Marinade Recipes

 

1. Asian Honey Marinade

 • Ingredients:

•  • 1/4 cup soy sauce
•  • 1/4 cup honey
•  • 2 tablespoons rice vinegar
•  • 2 cloves garlic, minced
•  • 1 teaspoon grated ginger
•  • 1 tablespoon sesame oil

 • Instructions:

 • Combine all ingredients in a bowl. Marinate chicken for 1-4 hours for a sweet, savory, and umami flavor.

2. Jalapeno Garlic Marinade

 • Ingredients:

 • 1/4 cup olive oil

 • 2 jalapenos, seeded and finely chopped

 • 4 cloves garlic, minced

 • Juice of 1 lime

 • 1 tablespoon honey

 • Salt and pepper, to taste

 • Instructions:

 • Mix ingredients well. Marinate chicken for 2-4 hours for a spicy and garlicky kick.

3. Italian Marinade

 • Ingredients:

 • 1/4 cup olive oil

 • 1/4 cup red wine vinegar

 • 1 tablespoon Italian seasoning

 • 2 cloves garlic, minced

 • 1 teaspoon dried oregano

 • Salt and pepper, to taste

 • Instructions:

 • Combine and marinate chicken for 30 minutes to 2 hours. Expect a classic, zesty Italian flavor.

4. Fajita Marinade

 • Ingredients:

 • 1/4 cup olive oil

 • Juice of 2 limes

 • 1 tablespoon chili powder

 • 1 teaspoon cumin

 • 1/2 teaspoon paprika

 • 1/2 teaspoon cayenne pepper (optional)

 • 2 cloves garlic, minced

 • Instructions:

 • Whisk ingredients together. Marinate chicken for 1-3 hours to get the vibrant, tangy, and spiced fajita flavor.

5. Honey Mustard Marinade

 • Ingredients:

 • 1/4 cup Dijon mustard

 • 1/4 cup honey

 • 2 tablespoons apple cider vinegar

 • 1/4 cup olive oil

 • Salt and pepper, to taste

 • Instructions:

 • Mix all ingredients. Marinate chicken for 1-2 hours. The result is sweet, tangy, and creamy.

6. Nashville Hot Marinade

 • Ingredients:

 • 1/2 cup buttermilk

 • 1/4 cup hot sauce

 • 1 tablespoon paprika

 • 1 tablespoon brown sugar

 • 1/2 teaspoon cayenne pepper (adjust to taste)

 • 1 teaspoon garlic powder

 • Instructions:

 • Combine ingredients, and marinate chicken for at least 1 hour. Expect spicy, smoky, and slightly sweet notes.

7. Teriyaki Marinade

 • Ingredients:

 • 1/3 cup soy sauce

 • 1/4 cup brown sugar

 • 2 tablespoons mirin (optional)

 • 1 teaspoon grated ginger

 • 2 cloves garlic, minced

 • 1/4 cup water

 • Instructions:

 • Mix until sugar dissolves. Marinate chicken for 1-4 hours for a traditional, sweet-savory glaze.

8. Cilantro Lime Marinade

 • Ingredients:

 • 1/4 cup olive oil

 • Juice of 2 limes

 • 1/4 cup fresh cilantro, finely chopped

 • 2 cloves garlic, minced

 • 1 teaspoon cumin

 • Salt and pepper, to taste

 • Instructions:

 • Blend all ingredients. Marinate chicken for 30 minutes to 2 hours for a bright, zesty, and herbaceous flavor.

These marinades will elevate your chicken dishes, adding variety and bursts of flavor to your meals!

Homemade cinnamon

 

Ingredients:

• 2 cups all-purpose flour
• 
  
• 1 ½ cups sugar
• 
  
• 1 teaspoon baking powder
• 
  
• ½ teaspoon baking soda
• 
  
• ½ teaspoon salt
• 
  
• 1 cup buttermilk
• 
  
• 2 large eggs
• 
  
• 1 teaspoon vanilla extract
• 
  
• ½ cup unsalted butter, melted
• 
  
• For the Cinnamon Swirl:
• 
  
• 1 tablespoon cinnamon
• 
  
• 1 cup brown sugar
• 
  
• ½ cup unsalted butter, melted

Directions:

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together buttermilk, eggs, vanilla extract, and melted butter.

Add the wet ingredients to the dry ingredients and mix until smooth.

For the swirl, mix brown sugar and cinnamon in a small bowl.

Pour half of the batter into the prepared dish, then sprinkle the cinnamon mixture over it.

Pour the remaining batter on top, then swirl it gently with a knife.

Bake for 35-40 minutes, or until a toothpick comes out clean.

Let it cool slightly before serving.

Enjoy!

Banana Cocoa Oatmeal Bake with Dark Chocolate

 

Ingredients:

2 eggs
25g cocoa powder
3 ripe bananas
5g baking powder (optional)
Banana slices or nuts for decoration (optional)

Instructions:

Preheat the oven: Set your oven to 180°C (350°F) and allow it to preheat while you prepare the dessert.
Prepare the bananas: Peel the bananas and place them in a large mixing bowl. Mash them well with a fork or potato masher until smooth.
Add the eggs: Crack the eggs into the bowl with the mashed bananas. Beat the mixture well until fully combined and slightly frothy.

Optional baking powder: If you desire a slightly fluffier texture, add the baking powder and mix well.
Bake the dessert: Pour the batter into a greased or lined baking dish. Bake in the for 35 minutes or until a toothpick inserted into the center comes out clean.
Mix in the cocoa powder: Add the cocoa powder to the banana-egg mixture. Stir until the cocoa is completely incorporated, resulting in a smooth, chocolatey batter.
Cool and decorate: Allow the dessert to cool in the pan for a few minutes before transferring to a wire rack. Decorate with banana slices or nuts if desired.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 180 kcal (approx.) | Servings: 6 servings

TIPS AND SHARING IDEAS

Banana Selection: Use ripe bananas with brown spots for the best sweetness and flavor.
Cocoa Variations: You can use dark cocoa powder for a richer chocolate flavor.
Storage: Store any leftovers in an in the for up to 3 days. Reheat in the microwave for a warm treat.
Optional Add-Ins: Add a handful of chopped nuts, dried fruits, or dark chocolate chips to the batter for extra texture and flavor.
Serving Suggestions: Serve this dessert warm with a dollop of Greek or a drizzle of honey for added sweetness.
Vegan Option: To make this recipe vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and ensure the baking powder is vegan.
Portion Control: Bake the mixture in a muffin tin for individual portions that are easy to serve and great for portion control.
Texture Tips: For a fudgier texture, slightly underbake the dessert and allow it to cool completely before slicing.
Flavor Enhancements: Add a pinch of cinnamon or vanilla extract to the batter for an additional layer of flavor.

Enjoy!

For the Cupcakes

 

Harry Potter Butterbeer Cupcakes—a sweet treat inspired by the famous Butterbeer from the Wizarding World! 

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/4 cup butterbeer (or cream soda as a substitute)
• 1/4 tsp butterscotch extract (optional for extra flavor)

Instructions:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Whisk dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.

Cream butter and sugar: In a large bowl, beat together butter and sugar until light and fluffy.

Add eggs and vanilla: Add eggs one at a time, beating well after each addition, then add vanilla extract.

Alternate adding liquids and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and butterbeer. Start and end with the dry ingredients.

Mix in butterscotch extract: If using, add the butterscotch extract and stir to combine.

Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.

For the Butterscotch Buttercream Frosting:

Ingredients:

1 cup unsalted butter, softened

3 cups powdered sugar

1/4 cup butterscotch sauce (store-bought or homemade)

2 tbsp heavy cream

1/2 tsp vanilla extract

A pinch of salt

Instructions:

Beat the butter: In a large bowl, beat the softened butter until smooth and creamy.

Add powdered sugar: Gradually add powdered sugar, 1 cup at a time, beating well after each addition.

Add butterscotch sauce and vanilla: Mix in the butterscotch sauce, heavy cream, vanilla extract, and salt. Beat until smooth and fluffy.

Frost the cupcakes: Once the cupcakes are completely cooled, frost them generously with the butterscotch buttercream.

Serve and 

Enjoy! 

Crockpot Cowboy Soup

 

Ingredients:

Ground beef; I used 2 pounds.2 large chopped onions.Minced garlic; You’ll need 3 cloves.2 Tsp.Of chili powder.2 Tsp.Of cumin.1/2 Tsp.Of salt.1/2 Tsp.Of black pepper.2 cans.Of ranch beans.Frozen mixed vegetables; I used a 15-ounces can.2 large cans.Of whole kernel corn – drained.A large can.Of diced tomatoes – drained.A medium Ro-tel can of 10-ounces.4 diced russet potatoes.Beef broth; I used 4 cups.

Instructions:

1st Step – Brown the ground beef in a big saucepan or dutch oven (mine is 9.5 qt) over medium-high heat. Drain if you so want.2nd Step – In a large bowl, combine the chopped onion, garlic, and spices. While stirring to incorporate the ingredients, begin to bring the onion to a soft state by cooking for 5 minutes.3rd Step – Add in the chopped tomatoes, corn, and veggies along with the ranch beans and corn. To combine, give it a stir.4th Step – Put in some chopped potatoes, some Ro-tel, and some beef broth. To combine, give it a stir. Bring to a boil, then lower the heat to maintain a simmer.5th Step – Simmer for twenty minutes, or until the potatoes have reached the softness you like.6th Step – Turn off the heat, and the dish is ready to be served! I hope you’ll Enjoy it!NutritionServing: 1g | Calories: 591kcal | Carbohydrates: 40g | Protein: 46g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 412mg | Fiber: 6g | Sugar: 13g

Enjoy!

Fluffy Japanese Cotton Cheesecake Cupcakes

 

These Japanese Cotton Cheesecake Cupcakes sound absolutely delightful! They combine the creamy richness of cheesecake with the light, airy texture of a soufflé, making them a perfect treat for any occasion. Here’s a quick recap of the recipe with some tips, variations, and storage instructions to help you master this dessert:

Japanese Cotton Cheesecake Cupcakes Recipe

Ingredients

For the Cheesecake Batter:

4 oz (120g) cream cheese, softened

1/4 cup (60ml) whole milk

1/4 cup (50g) unsalted butter

3 large eggs, separated

1/4 cup (50g) granulated sugar (for egg whites)

2 tbsp (25g) granulated sugar (for yolks mixture)

1/2 cup (65g) cake flour (or sifted all-purpose flour)

1 tbsp cornstarch

1/4 tsp cream of tartar or lemon juice

Optional Topping:

Powdered sugar or fruit preserves

Instructions

Prepare the Batter:

Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.

Melt cream cheese, milk, and butter over a double boiler or in the microwave. Whisk until smooth.

Let cool slightly, then add egg yolks and mix well. Sift in cake flour and cornstarch, and whisk until smooth.

Whip the Egg Whites:

In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy. Gradually add sugar and whip until stiff peaks form.

Combine:

Fold one-third of the egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites in two additions.

Bake:

Divide the batter evenly among the cupcake liners, filling them about 80% full.

Place the muffin tin in a larger baking tray. Add hot water to the larger tray to create a water bath.

Bake for 25-30 minutes, or until the tops are golden and set.

Cool:

Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Serve:

Enjoy as-is, or dust with powdered sugar, or serve with fruit preserves for added flavor.

Tips for Perfect Japanese Cotton Cheesecake Cupcakes

Room Temperature Ingredients:

Ensure the cream cheese, eggs, and milk are at room temperature for a smooth batter.

Don’t Overmix:

Fold the egg whites gently into the batter to maintain the airy texture. Overmixing can deflate the batter.

Water Bath:

The water bath is crucial for even baking and preventing cracks. Make sure the water is hot when you add it to the tray.

Avoid Overbaking:

Bake until the tops are golden and set, but the center should still have a slight jiggle. Overbaking can make the cupcakes dense.

Cool Gradually:

Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack. This prevents them from collapsing.

Use Cake Flour:

Cake flour gives the cupcakes a lighter texture. If using all-purpose flour, sift it twice to mimic the lightness of cake flour.

Variations

Matcha Cotton Cheesecake Cupcakes:

Add 1-2 tablespoons matcha powder to the batter for a vibrant green color and earthy flavor.

Chocolate Cotton Cheesecake Cupcakes:

Add 2 tablespoons cocoa powder to the batter for a chocolatey twist.

Citrus Cotton Cheesecake Cupcakes:

Add zest of 1 lemon or orange to the batter for a refreshing citrus flavor.

Berry Swirl Cupcakes:

Swirl 1-2 tablespoons berry jam or fresh berry puree into the batter before baking.

Cheesecake with a Crust:

Add a small amount of crushed graham cracker crumbs to the bottom of each cupcake liner before adding the batter.

Vanilla Bean Cotton Cheesecake Cupcakes:

Add the seeds of 1 vanilla bean or 1 teaspoon vanilla bean paste to the batter for a rich vanilla flavor.

Coffee-Flavored Cupcakes:

Add 1 teaspoon instant espresso powder to the batter for a subtle coffee flavor.

How to Store

Room Temperature:

Store the cupcakes in an airtight container at room temperature for up to 1 day.

Refrigerating:

For longer storage, refrigerate the cupcakes in an airtight container for up to 3 days. Let them come to room temperature before serving.

Freezing:

Wrap the cupcakes individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 1 month.

Thawing: Thaw in the fridge overnight or at room temperature for a few hours before serving.

Serving Suggestions

Dust with powdered sugar for a simple, elegant finish.

Top with fresh berries, fruit preserves, or a dollop of whipped cream.

Serve with a cup of green tea, coffee, or hot chocolate for a delightful pairing.

These Japanese Cotton Cheesecake Cupcakes are a light, fluffy, and irresistible treat! Let me know if you’d like more tips or variations. 😊

Cheesy Potato Sticks: Crispy Golden and Irresistibly Delicious

 

Cheesy Potato Sticks are the ultimate snack for cheese lovers. These delightful treats combine the comforting flavor of potatoes with the rich, savory taste of cheddar or Edam cheese, all wrapped up in a crispy, golden crust. Whether you’re hosting a party, looking for a quick snack, or simply craving something cheesy, these potato cheese sticks are sure to satisfy.

They are easy to make and perfect for any occasion, with a simple yet delicious recipe that requires just a few ingredients. Serve them with your favorite dipping sauce, and watch them disappear from the plate in no time!

Full Recipe:

Ingredients:

400 grams of potatoes

90 grams of cheddar or Edam cheese (to taste)

90 grams of cornstarch

1/4 teaspoon salt (if needed)

Instructions:

1. Boil Potatoes:

Start by peeling and boiling 400 grams of potatoes in a pot of water until they are soft and can be easily mashed. This should take about 15-20 minutes, depending on the size of the potato pieces.

Drain the water and let the potatoes cool slightly.

2. Mash Potatoes:

Once the potatoes have cooled a bit, place them in a bowl and mash thoroughly until they are smooth and free of lumps. You can use a potato masher or fork to do this.

3. Add Salt:

Taste the mashed potatoes, and if needed, add 1/4 teaspoon of salt to enhance the flavor. This step can be adjusted based on the saltiness of the cheese you are using.

4. Add Cheese:

Grate 90 grams of cheddar or Edam cheese and mix it into the mashed potatoes. The cheese will add a rich, savory flavor to the mixture.

5. Add Cornstarch:

Add 90 grams of cornstarch to the potato and cheese mixture. Cornstarch helps to bind the ingredients together and gives the sticks a light, crispy texture.

6. Mix Together:

Mix all the ingredients until they are well combined and a smooth dough forms. The dough should be soft and pliable, but not sticky. If it’s too sticky, you can add a little more cornstarch.

7. Prepare Plastic:

Place a piece of plastic wrap or parchment paper on a flat surface. This will make it easier to shape and cut the dough without sticking.

8. Flatten Dough:

Place the dough onto the plastic wrap and flatten it out to your desired thickness. For best results, aim for about 1/4 inch thick. You can use a rolling pin or just press it down with your hands.

9. Heat Oil:

In a frying pan, heat coconut oil over medium to low heat. The ideal temperature is around 170°C (338°F). The oil should be hot enough to fry the sticks to a golden brown, but not so hot that it burns them.

10. Cut Sticks:

Once the dough is flattened, use a knife or pizza cutter to cut it into stick shapes. You can make them as long or short as you like, but try to keep them even so they fry uniformly.

11. Fry Sticks:

Carefully place the cut sticks into the hot oil and fry them until they are golden brown. Make sure to fry them evenly on all sides, flipping them as needed. This should take about 2-3 minutes per side.

12. Drain Oil:

Once the sticks are golden and crispy, remove them from the pan and place them on a paper towel to drain any excess oil.

Serve:

Enjoy your delicious, crispy Cheesy Potato Sticks! Serve them warm with your favorite dipping sauce, such as ketchup, spicy mayo, or garlic aioli.

Nutrition Facts (Per Serving, Approximate):

Calories: 180 kcal

Carbohydrates: 20g

Protein: 4g

Fat: 9g

Saturated Fat: 4g

Cholesterol: 15mg

Sodium: 120mg

Fiber: 1g

Sugar: 0g

Frequently Asked Questions (FAQs):

1. Can I use a different type of cheese?

Yes, you can use any cheese that melts well. Mozzarella, Gouda, or even a mix of different cheeses can be used. Each cheese will give a unique flavor to the sticks.

2. Can I bake the potato cheese sticks instead of frying?

Absolutely! To bake, preheat your oven to 200°C (400°F), place the sticks on a lined baking sheet, and bake for about 15-20 minutes, flipping halfway through until they are golden and crispy.

3. How can I make the sticks spicier?

Add some chili flakes, paprika, or black pepper to the potato mixture for a little extra kick. You can also serve them with a spicy dipping sauce.

4. Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. When ready to fry, let the dough sit at room temperature for a few minutes, then proceed with cutting and frying.

Tips for Making Perfect Cheesy Potato Sticks:

Use Starchy Potatoes: Starchy potatoes, such as Russets, work best for this recipe as they give a fluffier texture.

Grate Cheese Finely: Finely grated cheese blends more easily into the potato mixture and ensures even flavor throughout.

Avoid Over-Mashing Potatoes: Over-mashing can make the potatoes gluey, which may affect the texture of the sticks. Mash just until smooth.

Test Oil Temperature: Before frying all the sticks, test one to check if the oil is at the right temperature. The stick should sizzle and turn golden without browning too quickly.

Uniform Thickness: When cutting the sticks, make sure they are of uniform thickness to ensure even frying.

Storage Tips:

Refrigeration: Store leftover potato cheese sticks in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 180°C (350°F) for about 5-7 minutes to crisp them up again.

Freezing: These sticks can be frozen before frying. Lay them out on a baking sheet and freeze until solid, then transfer to a zip-lock bag. Fry directly from frozen, adding a couple of extra minutes to the frying time.

Conclusion:

Cheesy Potato Sticks are a fantastic snack that combines the rich taste of cheese with the comforting flavor of mashed potatoes. They are simple to make, require only a few ingredients, and are a big hit among kids and adults alike.

The crispy exterior contrasts beautifully with the soft, cheesy interior, making them a perfect treat for any time of day. Whether you are preparing them for a party, a movie night, or just because you’re craving a cheesy snack, these potato cheese sticks are sure to please. Give this recipe a try, and you’ll find yourself making it over and over again!