Basic Kitchen Skills

Eats: Southwest Chicken Marinade

Cooked Southwestern Chicken Marinade

I had a leftover container of salsa sitting in the fridge and I wanted to use it before it went bad so I whipped this super easy southwest style chicken marinade for lunch. 
Precooked Southwestern Chicken Marinade

You'll need: 
6-8 boneless, skinless chicken breast halves
1/2 cup medium or mild salsa
1/4 cup dijon mustard
2T lime juice
In a flat dish, stir together the salsa, mustard and lime juice. Lightly pound the chicken breasts and add the the marinade. Let sit for 30 minutes at room temperature. Remove chicken from marinade and cook on both sides. Add leftover marinade to skillet and simmer until marinade reduces. Serves 6-8. 
Amanda ❤

Eats: Cream Cheese Frosting


I have a tendency to not try recipes until the day that I want to make them. Thanksgiving was no exception. I knew I wanted to make a pumpkin creme pie with cream cheese frosting but had never actually made frosting before.  Surprisingly, it turned out to be really easy. 
You Need: 
  • 8 oz cream cheese at room temperature
  • 1 stick of unsalted butter at room temperature
  • 1 C confectioners sugar
  • 1tsp pure vanilla extract

Place cream cheese in a medium mixing bowl, using a rubber spatula, soften the cream cheese. Gradually add butter, continue beating until smooth and well blended. Sift in confectioners sugar, continue beating until smooth, add vanilla and stir to combine. 



Amanda ❤

Eats: Easy Chicken Marinade


Since starting paleo, I think I eat a lot more chicken than I used to. I USED to think that I ate it a lot, but my chicken consumption has almost doubled, compared to my steak consumption. Mmmm, a diet that allows you to eat steak, oh yes. 

Anywho, whenever I make chicken I use this really simple marinade and I love it. 

*In a bowl, mix 1/4 cup of olive oil, 1 tablespoon of worchestershire sauce, 1 tablespoon Sri Racha, juice from 1/2 a lemon, and salt, pepper, and thyme, to taste. Whisk until it all blends together. Add the chicken and let sit for 30 minutes.*


This is for one serving of chicken so adjust the recipe for more servings. Sometimes I mix it up and switch out the Sri Racha for mustard, which gives it a tangy flavor. I use boneless skinless chicken breasts from Fresh & Easy or Albertsons. I'll usually butterfly my chicken and cut a small vertical line into the thicker part of the breast just to make sure everything is cooked thoroughly. Remember: You don't want undercooked chicken because chicken automatically contains Salmonella, and food poisoning is never a reason you should want to stay in bed all day. 

Do you have an easy marinade that you use all the time? Let me know. If you try this one, let me know how it goes for you. 

Amanda ❤