Manic Monday Mixer has arrived!
To celebrate the unique nature of blogging, the people who sign up below me in spots 2 & 3 of each list will be my guest hosts. If you are the lucky guest hosts, send me a little about you, your blog, etc… so I can introduce you to the group! Feel free to link up in the GFC, Facebook, and/or Twitter section.
About Me: I am a sahm of 3 boys who have helped bring out my creative side. They have taught me so much about being grateful for the little things. I love being able to share my adventures in gluten free living (both the good & frustrating), saving money, and other creative outlets. I hope you enjoy my blog. As always, I look forward to meeting to bloggers! Each week I enjoy sharing a make-ahead recipe that is (usually naturally gluten free)…
Guest blog #1: My name is Heather Svihl. I am a full-time student at Nevada State college, a mother, a wife and an Independent consultant with Mary Kay. Blogging is one of the ways that I spent me time. I first started a blog on WordPress on June 29, 2010. I moved over from WordPress to Blogger on March 29, 2011. I write about my life and what’s important to who I am. Find her at Adventures of My Life blog.
It is hard to believe that summer is almost over, so I have created a summer-inspired make ahead recipe for you all to enjoy. To me, grilling and pineapple ooze summer. This has been a busy summer and the end will be the most hectic for me. With Blogher coming up, I am making ahead meals for my mom to help me while I am away. While freezer cooking is fun, I like to offer a variety of choices.
1/3 cup dry sherry
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
20-ounce can pineapple rings, plus 2/3 cup juice from the can
4 large boneless chicken breasts
1 teaspoon rice flour (or cornstarch if you prefer)
1 tablespoon butter
1. Stir sherry, soy sauce, brown sugar and the pineapple juice in a large bowl. Then, add chicken. Refrigerate for 15 minutes or place in freezer for later.
2.Preheat grill to medium-high.Remove the chicken from the marinade about 15 min. before grilling; reserve the marinade.
3. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side. If you like, sprinkle cinnamon on pineapple.
4. Combine the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook,stirring often, until reduced and thickened, 2 to 4 minutes. Stir in butter.
5. Serve the chicken drizzled with sauce with a side of grilled pineapple, rice, and steamed veggies.
*if freezing, bag pineapple separate unless you want it to marinate as well. I often have a freezer bag for ckn/marinade, steamed rice, pineapple then I use a big food sealer bag to help me keep it all organized. Thawing: place chicken in refrigerator the night before cooking. Freezer marinades make for flavorful meals. When defrosting they are marinading, so it combines some steps for you when you are short on time.
On to Manic Monday Mixer,