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I’ve been looking for new ways to use up the giant lemons my mother-in-law brought up from Florida and happened upon this recipe. It was perfect since I had every ingredient already. It was a nice night out so I decided to get something marinating and didn’t feel like making a run to the store.

The capers add a much needed change of pace to the typical grilled chicken recipe, but make sure not to add additional salt since they are pretty salty already! Even with the strong flavors, it wasn’t overpowering and was well received. It’s definitely going into the Summer grilling rotation!

Grilled Chicken with Lemon, Capers, and Oregano


  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 1 tsp dried oregano, crushed
  • 1 tsp garlic, minced
  • 1/2 Tbsp caper juice
  • 2 Tbsp capers, finely chopped
  • fresh ground black pepper to taste

In a small bowl, mix together olive oil, lemon juice, oregano, garlic, caper juice, chopped capers, and black pepper.

Place chicken in a large Ziploc bag and pour the marinade over. Let the chicken marinate in the refrigerator for a minimum of two hours, but preferably for 4 to 6 hours or longer. I made small slices on the top of each breast to allow the marinade to penetrate better.

Preheat your grill to medium-high. You should only be able to hold your hand over the grill for a few seconds. Grill the chicken top side down first, rotating after 4 to 5 minutes. Cook until the chicken is well browned on both sides and firm, about 15 minutes.

Source: Kalyn’s Kitchen

Enchilada Sauce

Now that Cinco de Mayo has come and gone, I wont inundate you with Mexican posts all in a row. I do have quite a few though, so they are coming! I wanted to show you some basics though, that way when you do your cooking at home you can forget about that store bought stuff and make your own! If you thought the flour tortillas were easy, this is a cinch!

Besides the added benefit of not having mass amounts of added sodium from a store bought sauce, you no longer have to add this to your grocery list because most of you already have all of the ingredients in your pantry. If you decide on a whim you want enchiladas, no more running out to the store, you can whip it up in minute. Plus, it’s homemade so you know it tastes better! I really enjoy this sauce recipe. It’s not too spicy, but doesn’t have an overly tomato taste that some do. Also, according to my two year old daughter, it’s great to dip french fries in. Who would have thought?

Enchilada Sauce


  • 1/4 cup vegetable or canola oil
  • 2 Tbsp all-purpose flour
  • 2 Tbsp chili powder
  • 8 oz tomato sauce
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion salt
  • 1/4 tsp salt

Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

Serve immediately or keep in a covered bowl in the refrigerator for up to 3 days.

Source: Recipe Girl



I already have a few strawberry ice cream recipes that I like, but when I saw that this used brown sugar, my interest was peaked. I love brown sugar and my husband would never turn down strawberry ice cream so I gave this a go. This recipe turns things up a notch, breaking away from the classic and adding a hint of distinction. The brown sugar intensifies the sweetness and flavor of this rich strawberry ice cream.

Strawberry Ice Cream with Brown Sugar


  • 16 ounces strawberries, halved
  • 1 cup brown sugar
  • 1/8 tsp salt
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 tsp vanilla extract

Mix strawberries, sugar, and salt in a heavy saucepan. Let stand 10 minutes off heat. Mash mixture with potato masher until all berries have broken up. Puree one-half strawberry mixture in a blender, then return to the saucepan. If you want a smoother texture, puree all of the mixture.Heat mixture gently only until fragrant, about 5 minutes. (Be careful to not overcook.) Stir in heavy cream, milk and vanilla and chill in refrigerator overnight.

Pour mixture into an ice cream maker and freeze according to manufacturer’s directions.

Source: Driscolls

Flour Tortillas

For some reason, even though I make most things at home these days, tortillas are  a staple on my grocery list. My husband and daughter go through them pretty quickly so I’m always buying them and never batting an eye. I’m not sure why I didn’t think I could make these little circles of toasted flour? The ingredients are always in my pantry and they don’t take long to make?! Not anymore! I wanted to make these a few days ahead of Cinco de Mayo this year, but my schedule became busy and the weather here was the pits. I’m not a rainy day baker. So, I whipped this up early Saturday afternoon so I would have them on hand when I made enchiladas for dinner. They were finished in a matter of 30 minutes and so much better than store bought. No more, stale cardboard tortillas for us!

All of you should try these. The ingredients are simple, the process isn’t difficult, and the dough is very resilient. If you get a tear, pat it down and roll it out. This isn’t a perfect pie crust you’re making, it’s a tortilla! It’s going to be covered in cheese, salsa, or other delicious ingredients!

Flour Tortillas


  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 heaping tsp salt
  • 5 Tbsp shortening or unsalted butter, softened
  • 3/4-1 cup water

Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade. Add the shortening and process until the mixture is uniformly crumbly.

With the food processor on, slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl (you might not use all of the water or you might need a little more).

Let the dough knead for about 30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. (You can most certainly do this by hand with a pastry cutter, a wooden spoon, and your hands.)

Turn out onto a flour-dusted surface and divide dough into golf-ball sized portions, 2 ounces each. Cover with a kitchen towel and let rest for 10 minutes.

Heat a large, dry saute pan over medium high heat. (I prefer a cast iron skillet)

With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin.

Lay tortilla flat in the heated pan and cook on each side for about 10 to 20 seconds, until the bubbled areas are brown. Make sure you don’t overcook them, otherwise you’ll have stiff tortillas! Keep covered with a kitchen towel to keep warm and pliable.

Serve warm. This recipes creates 12 8-inch tortillas. Store in an airtight container for one week or freeze.

Source: Annie’s Eats, originally from Confections of a Foodie Bride