Month: July 2025

Kiwi Marinade for Chicken
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Kiwi Marinade for Chicken

Lyn Found this recipe and it was well worth it falling of the bone both the thighs and the breast. While the kiwi 🥝 takes care of the tenderizing, the sour cream adds an extra layer of depth and keeps the chicken juicy throughout the cooking process. The result is a perfect blend of sweet, tangy and savory flavors and the most tender, melt-in-your-mouth meat.

https://themodernnonna.com/kiwi-marinade-for-chicken/#wprm-recipe-container-29323

Kiwi Marinade for Chicken

Ingredients

  • 6 chicken thighs bone in and skin on
    •  Steve Note: (I went with 4 thighs and one breast, Lyn prefers white meat) 
  • 1 whole kiwi peeled
    • Steve Note: (I might try 2 next time) 
  • 2 tablespoons olive oil
  • 1 teaspoon salt to taste
  • 1 teaspoon garlic powder to taste
  • ¼ teaspoon pepper
  • 2 tablespoons sour cream or plain yogurt
    • Steve Note: (used sour cream) 

How

  • In a food processor, puree one peeled kiwi. Open the lid and add the olive oil, seasonings and sour cream.
  • Place the chicken in a large bowl and pour the creamy marinade over it.
  • Let it sit for a minimum of 1 hour (or overnight).
  • Once marinated, preheat the oven to 425F (220C).
  • Transfer the chicken into a baking dish and cook for 45-60 minutes or until fully cooked.
  • Feel free to crisp up the skin the last 5-10 minutes on broil (top burner only) but keep a close eye on it
Potato, Pepper & Broccoli frittata
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Potato, Pepper & Broccoli frittata

This is a quick and easy meal especially when you’re looking for breakfast for dinner. In fact this dish has become a bi-weekly staple. Love it because it cleans out the frig, makes many meals (breakfast, lunch and dinner) anyway the other day we were at Stop and Shop and they had those mini potatoes buy one get one free deals. I grabbed a bag of small Yellow potatoes and one of the mixed colors. made the cubing easier they were already small.

Ingredients

About 1.3 lbs. 2 bags of mini potatoes

1 Vidalia onion chopped

1 head of broccoli (375g)

1 red pepper

1 teaspoon smoked paprika

8 large farm fresh eggs

1/3 Cheddar cheese and 2/3 cup Cheddar Cheese

How

  1. Preheat the oven to 400ºF
  2. Drizzle 1 tablespoon of olive oil into an ovenproof non-stick frying pan on a medium-high heat.
  3. Scrub potatoes and chop into ½” dice, adding to the pan as you go.
  4. Trim, finely slice and add 1 bunch of scallions. Deseed, finely slice and add 1 red pepper. Add to the pan
  5. Season with a pinch of sea salt and black pepper, add 1 teaspoon of smoked paprika, then cook for 15 minutes, or until golden, stirring occasionally. Slice the head of broccoli apart into bite-sized florets, adding to the pan for the last 5 minutes.
  6. Crack 8 large eggs into a bowl and beat together, grate in 1/3 cup of Cheddar cheese and season with salt and pepper. Mix together well.
  7. Pour the egg mixture, swirling to coat the base of the pan.
  8. Grate over the remaining 2/3 cup of Cheddar and cook for 2 minutes, then bake for 10 minutes, or until golden and set.
  9. Slide the frittata out onto a serving board and cut into wedges.