Leeks – Oven Roasted or Stove Top

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

leeksPreheat 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

Red Chicken

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!

Roasted Tomatillo Chile Salsa

  • 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!

Lemon-Herbed Chicken

 –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.