Saturday, July 24, 2021

Summer Fresh Recipe Series: Lemon Rosemary 20 Minute Marinade

Everyone needs a good go to marinade.  One that's bright and herby and super quick.  This Lemon Rosemary Marinade is all that an more.   It's a 3 ingredient, no fuss, 20 minute counter-top marinade that you will be using over and over!



Grilled Chicken using the Marinade


Lemon Rosemary 20 Minute Marinade


3 Ingredients is all it takes to whip up a fantastic lemon and herb marinade that packs a huge flavor punch.  This is a quick marinade, only 20 minutes, on the counter.  No refrigerator, no advanced prep needed.  Just marinade your meat while you prepare the rest of your meal.  The result is meat that is succulent and tender and has a major lemon burst and a slight herb flavor.  Perfect for veggies as well.

This will be your new go to marinade all summer long, so make use of the lemons that are available to you right now, and make sure to use fresh ones.  Enjoy!


What Ingredients do I need?

  • Lemons
  • Olive Oil
  • Dried Rosemary
  • salt & pepper


Grilled Chicken using the Marinade


Substitutions and Variations

  • Use fresh herbs if you choose:  thyme, cilantro, oregano
  • Other dried herbs will work well: basil, thyme, Italian seasoning
  • Use on any meat
  • Works great for grilled vegetables


Kitchen Tips and Notes

  • I add the marinade ingredients straight into a ziploc bag or a tray with sides so I have less dishes to wash!
  • Toss your meat in the marinade so both sides have marinade on them.
  • Leave on the counter for 20 minutes, then cook.


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Lemon Rosemary 20 Minute Marinade


2 small lemons cut in half and juiced
1 Tablespoon dried Rosemary
1/3 cup olive oil
salt & ground black pepper to taste


In a measuring cup add all ingredients and whisk to combine.  Add to chicken, fish, pork, beef, or vegetables in a sealed plastic bag or a large rimmed bowl or tray to marinate.  Allow to sit on the counter in the marinade for 20 minutes.  This works well when allowing your meat to come to room temperature.  Throw away any excess marinade.







Saturday, July 17, 2021

Summer Fresh Recipe Series: Salsa Verde

Everyone needs a great versatile sauce in their repertoire.  Salsa Verde is a wonderful Italian green sauce filled with vibrant herbs that provides a lot of flavor to both meat and vegetables.  This is a must have recipe!



Salsa Verde


Salsa Verde literally means "green sauce".  Many Latin countries have a version of this but today we are focusing on the Italian version.  This herby, savory sauce with an olive oil base, is used as a fresh and tangy condiment most often served with meats or seafood.  Chopped parsley is the backbone of this sauce and is married with garlic, capers, vinegar, and a little bit of crushed red pepper flakes for some zip.  All of this is combined with olive oil to create a rich and tangy sauce that is concentrated with flavor.

Perfect to use on meats and vegetables.  We grilled some chicken and salmon and used the sauce on both.  This is definitely a recipe you will use time and time again.  Enjoy!

 

What you need for Salsa Verde

  • parsley
  • garlic
  • salt
  • red pepper flakes
  • capers
  • olive oil
  • red wine vinegar


Substitutions and Variations

  • For less heat omit the red pepper flakes
  • Use red or white wine vinegar and adjust the measurements to your taste
  • Use less parsley and add in additional herbs such as basil or mint






Kitchen Tips and Notes

  • Use a blender or food processor to make this sauce
  • Adding in a tablespoon of mustard will help to emulsify it if you don't like the oil consistency.
  • This sauce will perk up any plainly prepared meat or seafood.
  • Give a tangy boost to vegetables. Dollop this on cut tomatoes for a fresh summer salad.
  • The better the olive oil the better the sauce!


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Salsa Verde


serving:  1/2 cup


1 1/2 cups tightly packed flat leaf Italian parsley
1 garlic clove
1/8 - 1/4 teaspoon crushed red pepper flakes
1 tablespoon capers
1/2 cup extra virgin olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon kosher salt

Place the parsley, garlic, salt, red pepper flakes, and capers in a food processor.  Pulse several times to chop the ingredients.  With the motor running slowly pour in the oil.  Pulse in the vinegar.  Taste and adjust any seasonings.  Serve over meat, seafood, or vegetables.





Tuesday, July 13, 2021

Summer Fresh Recipe Series: Chicken and Mango Salad with Mint and Bacon Vinaigrette

Juicy chicken and mango bites atop a bed of baby arugula offer a light meal, finished with a bacon warm vinaigrette.  




Chicken and Mango Salad with Mint and Bacon Vinaigrette


Keeping with out summer fresh produce theme today we are spotlighting arugula and mangos.  Arugula is available all year round, but is especially fresh and tasty in the early summer from a spring/early summer harvest.  You may have seen it called 'rocket' and this vegetable is known for it's fresh, bitter and peppery flavor.  Mangos are a wonderful tropical stone fruit that is considered a superfood due to the many nutrients it contains.  

Today we are going to use arugula as a base for our light summer salad which is topped with chicken and mango bites and bacon.  This dish is great for lunch or a light dinner served with some crusty bread.  During the summer we like to eat lighter foods but still want a little substance so chicken is great as a protein.  This salad is all about the dressing and the bacon, so don't skip those!  It's best when served warm.  Hope you enjoy this as much as we did!




What Ingredients do I need?

  • bacon
  • olive oil
  • sherry vinegar
  • mint
  • Dijon mustard
  • peach preserves
  • garlic
  • arugula
  • butter
  • boneless skinless chicken breasts
  • mangos


Substitutions and Variations

  • Scallops or shrimp would be a great substitution for the chicken
  • Use apricot or pineapple preserves for the peach
  • Use spinach or spring green mix for the arugula
  • Chicken tenders for the breasts
  • Red wine vinegar for the sherry vinegar
  • Leave out the fresh mint or use basil or oregano
  • Whole grain mustard instead of Dijon will work perfectly
  • Peaches or nectarines would be a great substitute for the mango



Kitchen Tips and Notes

  • Cook the bacon first so you make dripping for the vinaigrette.
  • Don't wipe your skillet clean after cooking the bacon.  Cook the chicken in any leftover drippings still in the pan.
  • A mason jar is handy for making vinaigrettes.
  • To store arugula, wrap leaves in a cloth or paper towel and place them in an open plastic bag in the vegetable crisper
  • Fresh mango is best.  Cutting a mango is a little different as the pit runs vertically along the middle of the fruit.  Cut off either side to avoid the pit and then slice in to cubes. 

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Chicken and Mango Salad with Mint and Bacon Vinaigrette


serves 3


3 strips of thick-cut bacon
1/4 cup finely chopped fresh mint
2 Tablespoons sherry vinegar
1 Tablespoon whole grain Dijon mustard
1 Tablespoon peach preserves
1 clove of garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
olive oil to make 1/4 cup
4 cups baby arugula
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
1 Tablespoon unsalted butter, divided

In a large skillet, cook bacon over medium heat until brown and crispy.  Remove bacon and drain on a paper towel.  Pour any bacon drippings into a measuring cup and reserve.  Crumble bacon when cooled.

In a small bowl or mason jar add the chopped mint, sherry vinegar, mustard, peach preserves, garlic, salt, and pepper.  To the reserved bacon dripping add enough olive oil to create 1/4 cup of oil, and mix together.  Slowly add the oil mixture to the dressing ingredients and whisk until combined.

To the skillet that the bacon was fried in, add the chicken bites and 1 tablespoon of butter.  Cook over medium-high heat stirring the chicken (stir fry style) often until browned and no longer pink inside.  About 5-6 minutes.  

Arrange arugula among 3 plates.  Place chicken bites over the arugula.  Top with crumbled bacon and drizzle with the warm vinaigrette.  Serve immediately.












Saturday, July 10, 2021

Summer Fresh Recipe Series: Mediterranean Style Lentil Salad

This Mediterranean Style Lentil Salad is filled with protein, bursting with summer flavors from the tomatoes and cucumbers, and the tangy bite of feta cheese.  All doused in a wonderfully light Mediterranean vinaigrette.  Perfect along side all your summer dishes.  


Mediterranean Style Lentil Salad


Another great salad to add to our Summer Fresh Recipe Series.  This highlights summers fresh tomatoes and cucumbers.  Tossed with fresh spring greens, feta cheese, lentils, and a light and bright homemade dressing and you have a great side salad.

Perfect for all the summer grilling dishes, this salad goes with fish, chicken, pork or steak.  It's filled with healthy items but it is hardy on it's own.  This is one tasty salad!  Enjoy!




What Ingredients do I need?

  • olive oil
  • red wine vinegar
  • dried oregano
  • spring greens
  • cherry tomatoes
  • cucumber
  • parsley
  • feta cheese
  • brown or green lentils


Substitutions and Variations

  • Add chicken for a main dish salad
  • Omit the greens
  • Try Persian cucumbers
  • Add fresh herbs such as basil or mint
  • Try this with ricotta salata or goat cheese
  • Substitute spinach, kale, or swiss chard for the greens



Kitchen Tips and Notes

  • Make a batch of lentils ahead of time and serve them as a side dish, stir in rice, toss in salads.
  • Mason jars are great for making and storing salad dressing.


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Mediterranean Style Lentil Salad


serves 4


Dressing
1/4 cup olive oil
1/8 cup red wine vinegar
1/2 tsp dried oregano
salt and freshly ground black pepper to taste

Salad
4 cups spring greens
1 cup halved cherry tomatoes
1/2 large English cucumber, diced
1/3 cup parsley
1/3 cup Feta crumbled
1/2 cup brown lentils cooked and cooled according to package directions

In a small bowl or mason jar add the ingredients for the dressing whisking or shaking until combined.

In a large bowl add the salad ingredients.  Drizzle with dressing and toss to coat.  Serve.












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