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Best chicken marinades

Turn your average chicken recipe into a flavoursome feast with our round-up of the best chicken marinades.

From honey and mustard to spicy Moroccan, we’ve got all sorts of delicious marinades that are sure to give your meat an extra special flavour.

So if you’re looking for a way to jazz up your chicken then you’ve come to the right place.

We’ve got plenty of mouth-watering chicken marinades to choose from including Gordon Ramsay’s jerk chicken, barbecue tandoori chicken and a classic BBQ glaze. Just allow your chicken to absorb all the lovely flavours for a few hours – it’ll be worth the wait!

Click through our best chicken marinades now to give your chicken lots of lovely flavour

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Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach

by Pam on February 24, 2013

This was SO GOOD! I wanted to make myself a healthy and hearty breakfast so I went to my refrigerator in search of ingredients. I found mushrooms, grape tomatoes, spinach, onions, and garlic as well as eggs and toast. I decided to sauté all of the veggies together, then place them on top of the toast followed by a poached egg. This breakfast was so healthy, delicious, and filling and it only took 10 minutes to make. I love that!

Heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.

While the mushrooms are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is poaching, toast the piece of bread in a toaster. Then add the tomatoes and spinach to the mushrooms as well as the minced garlic. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste and a dash of crushed red pepper flakes. Place the veggies on top of the toast. Place the poached egg on top of the veggies then season with sea salt and freshly cracked pepper, to taste. Enjoy.

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Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach

Yield: 1

Cook Time: 10 min.

Ingredients:

1 tsp olive oil
Handful of button mushrooms, sliced
1 tbsp sweet yellow onion, diced finely
Handful of grape tomatoes, sliced in half
Handful of baby spinach,
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Dash of crushed red pepper flakes
1 egg
1 piece of bread

Directions:

Heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.

While the mushrooms are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is poaching, toast the piece of bread in a toaster. Then add the tomatoes and spinach to the mushrooms as well as the minced garlic. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste and a dash of crushed red pepper flakes. Place the veggies on top of the toast. Place the poached egg on top of the veggies then season with sea salt and freshly cracked pepper, to taste. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Creamy Mashed Potatoes

by Pam on February 18, 2013

These potatoes were creamy, smooth, and so flavorful and they had just a touch of butter – how great is that!?! I found this recipe in my The Best Light Recipe cookbook from the editors of Cook’s Illustrated I love this book because they test and re-test recipes until they are just right! These potatoes were a huge hit with the whole family and tasted excellent with the meatloaf (recipe to come) I paired them with. Quick, easy, and comforting – you can’t beat that.

Peel and cut the potatoes. Place them,along with a sprinkling of salt, into a large saucepan and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Place the butter into the milk and heat in the microwave for 30 seconds. Pour the milk mixture onto the potatoes along with the sour cream; season with sea salt and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.

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Creamy Mashed Potatoes

Yield: 6

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

4 russet potatoes, scrubbed, peeled, and cut into 1 inch chunks
1/4 cup + 2 tbsp 2% milk
1 tbsp butter
2 tbsp light sour cream
Sea salt and freshly cracked pepper, to taste

Directions:

Peel and cut the potatoes. Place them,along with a sprinkling of salt, into a large saucepan and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Place the butter into the milk and heat in the microwave for 30 seconds. Pour the milk mixture onto the potatoes along with the sour cream; season with sea salt and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by The Best Light Recipes – Cook’s Illustrated

References

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