Leeks are an amazing vegetable that, regretfully I don’t purchase enough. Growing up, my German from Russia grandmother would frequently eat things like livers and leeks. Occasionally I thought it was good, but I think it was just too potent in the summertime here in Florida. My Grandma’s recipe was very simple, and though I cannot be CERTAIN that this is it, it was very similar.
- a handful of Leeks, cleaned and cut lengthwise int quarters
- a tablespoon or 2 in the bottom of your baking dish
- herbs de provence to taste (I like it heavy, so about 1 tablespoon!)
- pepper to taste
- about 1/2 cup chicken or vegetable stock (low sodium) or water
- salt to taste if using water, I omit if I use stock
Preheat the oven to 400 degrees. While preheating, clean and cut your leeks. Place all the oil and seasonings into the baking dish and blend together with a wooden spoon or spatula. Add the leeks to the pan and … Continue reading
This is a family favorite, even the kids eat it up.
- 1-2 lbs of boneless skinless chicken breasts
- 2 tablespoons of paprika (hit for an extra kick or mild for a sweet flavor)
- 1/2 tsp allspice (or substitute 1/8 tsp of ground clove)
- 1 teaspoon chili pepper
- 1 teaspoon cyanne pepper
- generous palmful of dried peppers, sliced – add seeds & skins
- 1 teaspoon pepper (black or white – I use white but cooks choice)
- 1 teaspoon oregano
- juice of one lime (3 tablespoons)
Throw everything in a ziplock and marinate for at least 8 hours for best flavor. Grill outdoors, on skillet, or even throw it in the oven. Chicken is done when juices run clear. You can cook this one a little “black” if you like – it has a wonderful spicy flavor that pairs well in salads, in Alfredo pasta, and in cucumber wraps. I usually grill a few sweet red peppers after I take the chicken off to pair with it. Adds a sweet compliment that fits wonderfully!
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
Roast first 4 ingredients over open flame or on a grill pan, then dice, chop or process together, adding last 4 ingredients. Enjoy!
–Use it on pizza, pasta, in salads, or serve it straight from the grill.
- Juice of one lemon (~3 tbsp lemon juice)
- 1 tsp minced garlic (~ 2-3 medium-large cloves)
- 1 tsp salt
- ¼ – ½ tsp pepper (use white for a new flair)
- ½ tsp oregano
- ½ tbsp ground sage
- 1 lb chicken breasts
Marinate the chicken overnight. If I’m using this for a pizza or salad, I dice the raw chicken and marinate it that way. If it’s diced it has more surface area to marinate and then you can get away with only marinating it for 8 or so hours. You can grill this indoors or outdoors, or use a skillet.