Hillman Family Recipes

Years ago, Grill Mates would have this simple marinade recipe on their spice bottles.  I haven't seen it for a while, but we really enjoy the flavor and the simpleness.  I needed to write it down before I forget it.  1/4 C oil 2 T Vinegar 1 T Grill Mates seasoning of any flavor (or mix your own spice variety to reach 1 T) 1 lb chicken Combine oil, vinegar, and seasonings.  Pour over chicken (or place chicken and marinade in Ziploc bag) and marinade for at least 2 hours in the refrigerator.  Grill or bake as desired until reaches internal temperature of 165 F.  Discard extra marinade. Note: This can be used with pork, beef, or even vegetables. 

My sister, Marni, made this potato salad for a family get together last year.  I love the fresh, summertime taste that comes from the lemon and mint. I love that it can be made ahead of time. 2 pounds russet potatoes (about 3 medium) 1/4 cup lemon juice 3 T olive oil 1/2 tsp salt 4 green onions, sliced 1/2 cup chopped fresh mint Freshly ground pepper 1. Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil and cook until tender, 25-30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into ½ inch pieces. 2. Whisk lemon juice, oil, salt and pepper  in a large bowl. And the potatoes and  toss to coat. 3. Just be serving, add green onions and  mint to salad and toss gently. Make Ahead Tip: prepare through step 2,  cover and refrigerate for up to 2 days.  Add additional lemon juice and/or salt to taste.

We really love this syrup and enjoy it on waffles, pancakes, and aebleskiver (Danish sphere pancakes). The recipe comes from The Girl Who Ate Everything blog. 1/2 C butter 1 C granulated sugar 1/2 C buttermilk 1 t vanilla 1 t baking soda 1. Melt the butter, sugar, and buttermilk in a medium saucepan.  Bring to a boil and boil for 1 minute. 2. Remove from heat and whisk in the vanilla and baking soda.  The mixture will foam.  Serve warm.  Note: Store in the refrigerator and gently warm to serve. 

We love this syrup and have it on waffles, aebleskiver (Danish sphere pancakes), and Overnight Pumpkin French toast bake . 1/2 C butter 1 1/2 C sugar 1 t cinnamon 3/4 C buttermilk 2 T corn syrup 1 t baking soda 2 t vanilla Melt and mix together on medium heat in large saucepan (so you have enough space for when it bubbles later):  butter, sugar, cinnamon, buttermilk, corn syrup.  Bring to a boil.  Turn heat to lowest setting.  Add baking soda and vanilla extract and mix thoroughly.  Note: Store leftovers in the refrigerator and gently warm before serving. We place our squeeze bottle of syrup in a bowl of warm water.

I love the idea of a make ahead breakfast, but haven't found a lot that we like. My neighbor, Janna, made this for a work breakfast and told us we needed to try it. The original measurements for this recipe made the bread too soggy for my preference so I reduced the liquid by 1/3 (see below). I love the flavors in this French toast bake and the syrup is amazing! 1/2 loaf sliced french bread or Texas toast (the kind in the bread section, not the bakery section) 6 eggs 1 1/3 cups milk 1 1/2 tsp pumpkin pie spice 5/6 cups pumpkin puree 3 1/2 T heavy cream 3 1/2 T sugar 1 Tbsp vanilla extract Spray 9x13 pan. Tear/cut bread up into pieces and place in pan.  In large bowl, whisk together all of the ingredients EXCEPT bread.  Pour mixture over bread chunks and refrigerate overnight. Streusel Topping:  1/2 cup flour 1/2 cup brown sugar 1 tsp pumpkin pie spice 1/2 tsp salt 1/2 tsp cinnamon 1/2 cup butter, soft Mix together everything except butter.  Cut in butter.  Re...

To be honest, I am not a "red" noodle sauce fan, but I love the idea of noodle dishes because they can be made so fast.  Years ago, Barilla pasta put out a pdf to show how to create a pasta dish by picking your own aromatic, protein, vegetable, cheese or cream and herb. I really like to use to create pasta dishes for my family.  Below I have halved regular recipe, but sometimes I wing it.  Pasta Builder Central:  https://www.barilla.com/en-us/pfp/builders 1/2 box Pasta - whatever shape and however much your family will eat 2 T Oil - olive, vegetable, canola, peanut, whatever you like Base/Aromatic flavor - garlic clove, minced; onion, shallot, celery 6 oz Protein - chicken, shrimp, ground beef, tuna, crumbled bacon, beans (whatever you like) 6 oz vegetables -   cherry tomatoes, halved; broccoli, zucchini, mushrooms, peppers, spinach 1/4 C cream/cheese - parmesan, heavy cream (1T), mozzarella, Spice (fresh or dried) - basil, thyme, oregano, chives,  B...

Sometimes I just need my water to taste a little different to help me stay hydrated.  I have enjoyed making fruit infused water using a mason jar.  I have gotten the different flavor combinations from different sites ( A Sweet Pea Chef , Taste of Home ) and these are the ones I have tried and enjoy. 1 quart size mason jar with lid Watermelon-basil Infused water:    1/3 cup watermelon, cut    4-6 leaves of basil Raspberry-Lime Infused water:    1/3 cup raspberries    1 lime, sliced Orange-Cranberry Infused water:    1/2 orange, sliced    1/3-1/2 cup cranberries 1. Place fruit in the mason jar.  Fill with water to the top.  2. Let sit in refrigerator for 3-4 hours (longer for stronger flavor).  3. Strain water from jar into pitcher, keeping fruit inside the jar.  Refill jar with more water and start again.   Note: Fruit can be reused for 2-3 days.  Flavor strength will decrease over ti...