Garlic Lime Chicken

Yum!

The girls loved the chicken. It was awesome, we couldn't stop eating it. Unfortunately, there were no leftovers, we just couldn't get enough!

Garlic Lime Chicken

Ingredients
1/2 cup lime juice
1/4 cup cider vinegar
6 garlic cloves, minced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon dried coriander
2 teaspoons pepper
1 teaspoon salt
1 teaspoon paprika
chicken wings, family pack
1/4 cup vegetable oil

Directions
In a large resealable plastic bag, combine the lime juice, vinegar, garlic and seasonings; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

In a skillet, brown chicken on all sides in oil. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Pour marinade over wings. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reaches 170° and juices run clear. Yield: 8 servings.

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I thought for our first "exotic" vegetable experiment, it would be best to pick something pretty. If I had to pick a vegetable that would appeal most to a little girl, I think beets would have to be it. That gorgeous magenta color, what girl could resist? I couldn't have been more wrong! I was proud of Maddy she tried so hard to like them. She put them to her mouth numerous time but it always ended with the same result, a sour face and an, "uck!" Kaity and Abby agreed. El said, "They taste like dirt." Thanks! I thought they were tasty, but were missing something. Maybe balsamic vinegar?? The oranges in the salad were a welcomed surprise. They blended well and everyone liked those!

Beet and Orange Salad

Ingredients
8 whole fresh beets
fennel/anise
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
Rind of 1 orange
1 medium navel orange


Directions
Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Meanwhile, chop fennel and cut orange. Drain and cool beets. Peel and slice; place in a serving bowl and keep warm.

In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat, add rind. Pour over beets. Yield: 8 servings.