two good recipes

Since we’re still doing the wheat-free thing at our house at suppertime, here’s a marinade I came up with last night by combining three other recipes. I didn’t have enough to make any of the 3 marinade recipes I found, but I had enough to make this one. It was good!

Emily’s Chicken Marinade

1/4 C. soy sauce
1/4 C. maple syrup
1/4 C. white wine
2 Tbsp. vegetable oil
1/2 tsp. ginger
1/2 tsp. dry mustard
2 cloves garlic, minced

Combine in a small ziplock bag with 2 lbs of boneless, skinless chicken. Let marinate for as long as you like, the longer the better. Our chicken only marinated for under two hours, and JJ and I agreed that it should have been longer. Cook the chicken on a grill.


Also, I made this Salmon Broccoli Bake last week, and the whole family, children included, loved it!  I had left-over salmon from a big fillet I had made earlier in the week, but it was only 4 ounces, so I added a 6 ounce can of tuna into the recipe.  I also steamed my own broccoli, didn’t have enough for 10 ounces, so I also steamed some green beans and zucchini.  My only caveat to this recipe is that wild rice takes a long time to cook, but the flavor is worth it!  However, if you’re pinched for time, you could make a different kind of rice.

It was VERY GOOD. 🙂