Eagle’s Marinated Chicken Breasts

Charcoal Chicken resized

Want to make your Memorial Day memorable? Here’s a chicken recipe that’s both memorable and mouthwatering!

Marvelous Marinated Chicken Breasts

Ingredients:

6 small chicken breasts, boneless

3 med garlic cloves, crushed

1 ½ tsp salt

½ cup brown sugar

3 T grainy mustard

¼ cup apple cider vinegar

Juice of 1 lime

Juice of ½ large lemon

6 T olive oil

Black pepper to taste

This recipe is easily doubled or tripled!

Directions:

Pound the chicken breasts so they are as even as possible. To save time, you can buy 6 large really good quality chicken cutlets that have already been pounded out.

Note: We like Stop & Shop’s Nature’s Promise individually sealed chicken breasts; however, the pieces are smaller, so you might substitute two of these pieces for one larger breast or cutlet. You’d still want to pound these out before marinating.

Put chicken pieces into large ziplock bag.

Whisk all the other ingredients together in a bowl and pour over chicken. Seal bag and make sure all chicken pieces are thoroughly coated with marinade.

Marinate overnight or at least for several hours. If possible, flip the bag a few times while marinating.  Remove bag from fridge and let chicken come to room temperature before grilling.

Grill on charcoal or gas grill approximately 4 minutes per side. DO NOT OVERCOOK… I CAN’T STRESS THIS ENOUGH!! The goal here is tender chicken.

Serving options: Boil down the remaining marinade until it is reduced by half and drizzle over grilled chicken. Suggested sides: grilled baby potatoes and asparagus.

These chicken breasts are great as leftovers! Just cut into strips and serve on a salad.

Happy 100th Birthday, Dad!!!

Make em laugh

Due to the current safety restrictions at assisted living facilities, we unfortunately can’t be with Mary Ellen’s Dad on Friday, April 24th for his 100th birthday. But we CAN make him laugh and we’d like you to help us!! Get creative and send your wittiest wishes before April 24th and we’ll make sure Dad receives them on his special day!

Please mail cards and photos to:

Ed Otremba
c/o Mary Ellen Graham
2211 Durham Road
Madison, CT 06443

Please send online greetings, photos and videos to:

maryellen@eagle-inspections.com

 

Eagle’s Espresso Yourself Muffins

Espresso Yourself Muffins

ESPRESSO YOURSELF MUFFINS

Prep time: 15 minutes. Cook time: 20 minutes. Yields: 18 muffins.

Ingredients:

½ cup unsalted butter, melted

1 cup light brown sugar

2 eggs

3 ripe bananas

1 ½ cups all-purpose flour

1 cup oat flour*

2 T unsweetened cocoa powder

2 T instant espresso powder

1 T cinnamon

½ tsp salt

½ tsp baking soda

½ tsp vanilla extract

Chocolate chips (I prefer Ghirardelli Bittersweet. They’re larger than regular chips, less sweet and more chocolatey.)

*If you don’t have oat flour, just make your own! Measure a little more than a cup of dry oatmeal (steel cut, regular or quick cook is fine) into a blender. Use higher setting, such as liquefy, to turn it into flour.

Directions:

  1. Preheat the oven to 350 degrees. Line 18 regular size cupcake/muffin cups with paper liners.
  2. Pour melted butter into medium size mixing bowl or into food processor. Add brown sugar, eggs, bananas and vanilla. Mix until combined. In a separate bowl, whisk together all-purpose and oat flours, cocoa, espresso, cinnamon, salt and baking soda. Add dry mixture to banana mixture and blend until just combined.
  3. Batter will be thick. Spoon evenly into prepared muffin cups. Put about 4 chocolate chips on top of each.
  4. Bake in preheated oven about 20 minutes. Muffins are done when tops spring back when lightly touched or toothpick inserted into center comes out clean.

We love these muffins served warm. Great with cream cheese! Or, if you are a lover of nut spreads, try them with your favorite peanut or almond butter. Too many muffins? Freeze some for later!!