Latest Favorite Recipes: Part II (and tips for cooking with ginger root)

A few weeks ago, I shared some of my latest favorite recipes. I’m always trying new ones, so I figured I’d share a few that have been especially great.

First of all, two of these call for grated ginger root. Don’t use the dried stuff from your spice cupboard. Buy some of the whole root at the store (in the produce section) and put it in your freezer. Then remove it, don’t bother thawing it, and finely grate it as you need it (try and remove most of the brown covering first.)


Chicken Marinade for Grilling or Baking

1/2 c orange juice
1/3 c honey
1/4 c lemon juice
1/4 c soy sauce
2 T grated fresh ginger root (I buy the root at the store and then freeze it, grate what I need straight from the freezer)
4 garlic cloves
1/2 t pepper
1/4 t salt
4 chicken breasts (or chicken thighs)
I marinate the chicken a few hours or overnight and then either grill or bake it.

Chewy Chocolate Chunk Cookies. You’ll have to visit Sally’s Baking Addiction for that one, but following the instructions exactly truly results in cookies that bake up to be chewy!

Asian Beef & Broccoli. This was a recipe I got from Parents Magazine a year ago and I finally made it this past week. It actually uses ingredients very similar to the above recipe for chicken marinade, so if you have those ingredients on hand, you can make this meal, too. My boys both ate it, but I did use snap peas instead of broccoli. And this recipe is gluten free, in case you have someone with that dietary restriction at your home.

Last week, I made homemade tortillas.


They were fun to make and my four-year old helped me roll them out. It was great until I broke my huge mixing bowl all over the sink and cut both hands. I had to get five stitches. But the recipe is great. I used lard in ours!

Hope these recipes give you something new to try.