Ginger-Lime Marinade

 

No matter the temperature outside, when March arrives, I’m ready for spring. My thoughts automatically turn to flower gardens, fresh vegetables, and grilling.

This ginger-lime marinade is easy to assemble and gives either chicken or pork a satisfying Asian-citrus flavor. Since my grill is stored in the shed, I broiled this chicken breast. Next time, I’ll break out my grill pan until warmer weather lets me move to outside cooking.

Yield: 4

Author: Linda Ditch

Ginger-Lime Marinade

An easy to assemble marinade that gives either chicken or pork a satisfying Asian-citrus flavor.

Ingredients

• 1/4 cup low-sodium soy sauce
• 3 tablespoons lime juice
• Zest of two limes
• 2 teaspoons dried ginger
• 1 teaspoon garlic powder
• 1 teaspoon dried coriander
• 1 tablespoon honey
• 2 tablespoons canola oil
• 4 boneless skinless chicken breasts or pork chops

Instructions

1. Place all the marinade ingredients into a gallon zipper bag or a baking dish large enough to hold the meat of choice. Whisk together until combined. Add the meat, making sure each piece is coated.
2. Place in the refrigerator and marinate for at least 4 hours, turning the meat over halfway through to make sure it is evenly coated in the marinade. When ready, cook the meat either by grilling, in a skillet, or under a broiler.

Created using The Recipes Generator

Grandma’s Noodles with Chicken

I've written many times about Mamaw, my mom’s mom, who was a wonderful cook but hated the process. On the flip side is Grandma, my dad’s mom, who loved to cook. She passed that love on to my dad, who also loves to cook, and she's where my cooking gene originated.

If Grandma knew you were coming to visit, she always had something for you to eat, such as cookies, pie, or cake. If she didn't know you were coming, one of the first things she would say was, “Let me make you something to eat.”

Grandma loved feeding people. And since my dad is the oldest of six, there were always a lot of people to feed. This sign that was in her kitchen offers the perfect explanation.

Grandma was a country cook. I remember the tub of lard that sat in her kitchen. Most of the meals featured fried chicken or pork chops…sometimes both…mashed potatoes and pan gravy, and lots of desserts.

But Grandma was best known for her homemade noodles. They were similar to the frozen noodles found in the grocery store, which my research suggests is thanks to her German ancestry. They were a staple at every family meal. To this day family members will close their eyes in reverence at the memory of those delicious noodles cooked in chicken broth. The noodles were coated in so much flour the chicken broth became a thick gravy while they cooked. 

    

 

I watched Grandma make them from time to time, but of course, I never wrote down her recipe. When she died years ago, the recipe went with her. My Aunt Mary told me she had one particular spoon she used to measure the flour, and the only ingredients were flour, eggs, and water.

A few years ago, my sister challenged me to recreate the noodles for Thanksgiving. I did! When I bit into the noodles, all of the memories of Grandma’s kitchen came flooding back.

This time I decided to add chicken and vegetables to the mix to make a complete meal. The Picky Eater liked it, and even ate the leftovers!

I think Grandma would be happy.