A few new recipes.....

Old Bay Chicken Marinade

1/4 cup Olive Oil
2 Tbsp. lemon juice
1 Tbsp. Old Bay Seasoning (I put some extra)
1 Tsp. parsley flakes
1/4 Tsp. ground black pepper
1 lb. boneless chicken breasts

Combine ingredients in glass dish or plastic bag. Add one pound boneless chicken breasts. Refrigerate at least 30 minutes. Grill or broil (we grilled).

This recipe was fantastic. It will definitely be added to my rotation of meals!

Black Bean Soup



Ingredients
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
Directions
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Jordan and the children LOVED this soup! I was in the mood to try some new recipes last week, and both were a success!

Let me know how you like them!