February 14, 2010
Marinated Lemon Chicken
Florence
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 2 cups Greek virgin olive oil
- 8 large boneless/skinless chicken breasts
- 6 garlic cloves -- minced
- 2 lemons -- juiced
- 2 tablespoons fresh oregano -- finely chopped
- 1/8 teaspoon pepper
Combined oil garlic, lemons, oregano and pepper.
Place chicken in skillet and pour mixture over chicken.
Put refrigerate for 24 hours.
Charbroil the chicken for 6 to 7 minutes on each side, or until it is done
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January 22, 2010
Hot Salsa
Florence
- 1 large whole onions
- 8 whole tomatoes
- 3 whole jalapeno
- 1/2 whole fresh cilantro
- 1 dash lime juice
- 1 dash lemon juice
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Dice onions, tomatoes, jalapenos, and cilantro as small as possible (using food processor will make this MUCH easier)
Combine remaining ingredients
Chill over night and use.
This will make a hot salsa, but if you want it hotter add another jalapeno.
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January 6, 2010
Salsa
Florence
- 1 onion -- finely chopped
- 1 28 oz can tomatoes chopped
- 1 large garlic clove
- 1 1/2 tablespoons balsamic vinegar
- 1 green or red pepper
- 1/4 cup chopped fresh coriander
- 2 jalapenos cored -- minced
In a one-quart sauce pan, combine onion, garlic, peppers and olive oil and cook until tender.
Stir in tomatoes, balsamic vinegar and coriander, season sauce with salt and pepper.
Refrigerate until ready to use,
Makes approximately 2 cups of sauce.
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January 1, 2010
Summer Vegetable Relish
Florence
Course Relish
Cuisine American
- 1 yellow squash
- 1 zucchini
- 2 carrots
- 1 red onion
- 2 tablespoons fresh chopped dill or 2/3 teaspoon dry dill
- 1/3 cup cider vinegar
- 1/4 cup light brown sugar
- 1 teaspoon whole mustard seed
- 1 teaspoon whole coriander seed
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper
Dice yellow squash, zucchini, carrots, red onion.
Combine yellow squash, zucchini, carrots, red onion and dill and mix well together.
Over low heat, combine vinegar, sugar, mustard seed, coriander seed, salt and red pepper in small sauce pan.
Cook until sugar dissolves, approximately 3 minutes
Pour over vegetable mixture, and toss until all pieces are well coated.
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