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.
This was AMAZING, btw. The wine really made it. I have used a white before, but not a red .. this Yellowtail Shiraz really pulled out and tied all the flavors together. I also ended up using V8, & sea salt, and doubling everything but the beans & spinach (pot was full to the rim) as I wanted the ‘stuff’ all even; next time I will just put 1/2 as much beans in the pot. Also, I think I will cook the pasta separately next time and mix it in per bowl. Mushy pasta is not my friend in the leftovers.
- 3 tablespoons olive oil
- 1 cup minced white onion (about 1 small onion)
- 1/2 cup chopped zucchini
- 1/2 cup frozen cut italian green beans
- 1/4 cup minced celery (about 1/2 stalk)
- 4 teaspoons minced garlic (about 4 cloves)
- 4 cups vegetable broth (unsalted Swanson is good *note: Do not use chicken broth!*)
- 2 (15 ounce) cans red kidney beans, drained
- 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
- 1 (14 ounce) can diced tomatoes undrained
- 1/2 cup carrot, julienned or shredded
- 2 tablespoons minced fresh parsley
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 3 cups hot water
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