Hillman Family Recipes

This recipe comes from Saving Dinner  by Leanne Ely.  It is pretty tasty as our family tries to increase our fish intake. :D Serves: 3 1/4 cup orange juice 1/4 cup soy sauce 1/4 cup brown sugar 1/4 cup green onions, chopped 1 1/2 tablespoons lemon juice 1-2 cloves garlic, pressed 3 salmon fillets In a large plastic, zipper-topped bag, combine first six ingredients and mix well. Add fish and marinate in fridge for an hour, turning bag occasionally.  Preheat broiler. Transfer marinade to a bowl.  Place salmon on broiler pan and cook about 4-6 minutes on each side (depending on the thickness of your fish and your broiler - I'd watch it pretty carefully). Baste fish with marinade every time you check on it.  When fish flakes when tested with a fork, it is done. Serving Suggestions: Baked potatoes, salad, and steamed baby carrots.

This chicken has a kick with a variety of flavors!  It is very fast and easy. 4 skinless, boneless chicken breast halves 1 1/2 C salsa or picante sauce 3 T brown sugar, packed 1 T dijon-style mustard Place chicken in a baking dish (I use an 8 x 8 inch).  Mix picante sauce, sugar, and mustard.  Pour over chicken.  Bake at 425 for 20-25 minutes or until chicken reaches internal temperature of 165 F.  Serve with hot cooked rice if desired (I use the extra cooked "sauce" on top of the rice).  A funny story behind this recipe: When I was a teenager, my mom asked my sister, Lindsey, and me for dinner ideas.  Lindsey loved (and I believe still does) this recipe and suggested it, while I suggested one of my favorites, Italian Chicken Bake.  My mom chose my recipe to have for dinner. About a week later, my mom asked us again for suggestions with Lindsey answering first, "Texas Two-Step Picante." My mom said, "No, we had that recently." I suggest...

This is a very yummy chicken that we got from Saving Dinner  by Leanne Ely.  We halved the recipe from the book to fit our family size...the chicken was so tasty that there wasn't anything left! Serves: 3 1/2 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 1/8 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon thyme 3 boneless, skinless chicken breast halves 1 tablespoon butter 1 tablespoon olive oil 2 tablespoons lime juice 1/4 cup chicken broth On a dinner plate, mix together first seven ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet heat butter and olive oil together over medium high heat. Sauté chicken until golden brown on each side and internal temperature reaches 165 F. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve. ...