Category Archives: Family Recipe

Lemon Cucumbers and Peanut Sauce

OLYMPUS DIGITAL CAMERALemon Cucumbers and Peanut Sauce

I’m curious…  Have you ever heard of or seen lemon cucumbers before?  The reason that I ask is that I have to tell you that lemon cucumbers are my all time favorite variety of cucumber.  Every year I grow one or two plants in my little garden and for about 4 months during the summer, I get big handfuls of tennis ball sized sweet little cucumbers.  This year, due to lack of garden space, I had to grow my lemon cucumber plants in a pot.  They did surprisingly well and I will be sure to try that method again next year.

One of the ways I like to eat lemon cucumbers is to slice them into thin slices and dip them into a creamy homemade peanut sauce.  I could eat lemon cucumbers and peanut sauce all day if I could… I first was introduced to peanut sauce by my grandmother many years ago.  She always seemed to have a small bowl of peanut sauce on the table at family barbecues and meals.  I loved to drizzle it on many Indonesian dishes such as pork satay, nasi goreng and gado gado.   Many years later, I’ve taken peanut sauce a step further and put it on pizza, tofu tacos and turkey burgers.  Peanut sauce is so versatile and delicious!

OLYMPUS DIGITAL CAMERALemon Cucumbers

Lemon cucumbers resemble lemons with the yellow color and oval shape.  What I like about lemon cucumbers is that you don’t have to peel them for the skin is paper thin and you can eat them like an apple.  After picking them, you will notice that the cucumbers have a bit of a rough exterior.  All I do is wash them well and rub off the small little stickers or spines with a damp cloth that grow on the outer skin of the cucumber.   Once cleaned up, the skin is smooth and the cucumber is ready to eat.  Lemon cucumbers are delightfully mild and delicious.  Lemon cucumbers have a short shelf life as compared to the green cucumbers that you see in the store.  Once picked you have to eat them within a day or two.  Maybe that is why they are hard to find except if you grow them yourself or visit a farmers market.  Lemon cucumbers taste great sliced up in salads, on sandwiches or in a pickle.  If you get a chance to purchase or grow lemon cucumbers, be sure to make some of my peanut sauce for dipping!  Enjoy!  Tessa

OLYMPUS DIGITAL CAMERA

Ingredients:

  • 1/3 cup creamy peanut butter
  • 1 can coconut milk
  • 2 tsp. garlic paste
  • 1 tsp. ground ginger
  • 1 lime (juiced)
  • 1 Tbls. Indonesian soy sauce
  • 1 Tbls. sweet chili sauce
  • regular soy sauce (optional, to taste)
  • sambal oelek or red pepper flakes (optional)
  • Lemon cucumbers (regular cucumbers can be substituted)

Grab a medium sauce pan or saucier.  Find a whisk.  Add all ingredients to the pan and cook on low heat for 20 – 30 minutes, whisking constantly.  You want the flavors to marry and the sauce to thicken.  Taste it.  If it is too sweet for your liking, add some soy sauce.  If you want it spicier, feel free to add some sambal oelek or some red pepper flakes.  Remove from heat and let it cool.  Pour into a serving dish.  While preparing the peanut sauce, wash and slice the cucumbers.  Serve cucumbers with the peanut sauce.  Makes nearly 1 1/2 cups.

Print Friendly

Grilled Grapefruit Chicken

OLYMPUS DIGITAL CAMERA

Grilled Grapefruit Chicken

I finally had another well earned day off and let me tell you, it was great!  It was so amazing to spend a leisurely day at home and in my garden doing absolutely nothing.  The house was quiet most of the day until the unthinkable occurred.  While assembling some fresh fruit smoothies for Bruce and I the other morning is when it happened…  Neither Bruce or I saw it coming.    Everything appeared normal and all looked fine as I dropped in some gorgeous bright strawberries, blueberries and bright orange mango chunks into one of my most cherished kitchen appliances.  As I secured the lid, the base of my blender appeared to be tightly fastened to the glass pitcher before I pushed the start button.  Within a matter of seconds, I shredded the motorized gears and destroyed the base unit, rendering my blender completely useless.

What completely “frosted my cookies” about the incident was that I received that blender as a gift from my mother many years ago.  I loved that blender.  It was a beautiful bright red KitchenAid and it was in perfect running condition before I destroyed it… And the smoothie ingredients?  Not salvageable either.  All went straight into the garbage can.

Well.  I have to tell you.  There is a bright side to the story.  I have a new blender.  My husband Bruce felt pity for me and within a few hours he brought me down to Macy’s to pick out a replacement to help dry my tears.  Before we left our home, I did my homework, and read the blender reviews on the internet prior to purchasing the new blender. First of all, I avoided purchasing a unit with a similar design.  I wanted something with a one piece construction rather than three.  I wanted a quality blender that was sturdy, with high wattage and really easy to clean.  Surprisingly, Bruce did not even bat an eye at the price.  We simply walked into the store, I pointed at what I wanted, he lifted the box off the shelf and pulled out his credit card from his wallet.  What a sweet man! Or rather, I should say, a very sweet intelligent man.   He really likes his smoothies.

While all the fuss was going on, I had placed some chicken thighs and legs in a tangy grapefruit marinade in the refrigerator for dinner later that day.  The marinade is a wonderful combination of flavors with fresh squeezed grapefruit juice, lime juice, garlic, Sazon Goya seasoning, cayenne pepper, salt and black pepper.  I marinated the chicken for a few hours before tossing on the grill.  My grilled grapefruit chicken is easy to make and has a wonderful Mexican inspired flavor.  Enjoy!  Tessa

OLYMPUS DIGITAL CAMERA

Grapefruit Chicken on the grill…

Ingredients:

  • 2 – 3 pounds chicken thighs and legs
  • 2 grapefruit (juiced)
  • 1/3 cup olive oil
  • 1 Tbs lime juice
  • 1 Tbs sugar
  • 1 1/2 tsp garlic paste
  • 1/4 tsp cayenne pepper (I used more)
  • 2 packets Sazon Goya seasoning (cilantro and anchiote blend)
  • salt and pepper to taste

Whisk together the grapefruit juice, olive oil, lime juice, sugar, garlic paste, cayenne pepper, Sazon Goya seasoning, salt and pepper.  Add the chicken pieces, cover with plastic wrap and marinade in the refrigerator for at least 4 hours.  Turn chicken at least once.  Heat up your grill and place chicken on medium high heat.  Throw away the marinade.  Cook until juices run clear and the internal temperature of the chicken reaches 165 degrees.  Remove from grill, place on serving platter, garnish with cilantro and serve.  Makes about 4 servings.

Print Friendly

Gevulde Broodjes

OLYMPUS DIGITAL CAMERA

Gevulde Broodjes

The recipe that I am sharing with you today is one of my most favorite of our family recipes.  They’re called Gevulde Broodjes.  Translated from Dutch, it means stuffed buns.  It’s one of those dishes that I like to prepare because it reminds me of my most fondest childhood memories.  Many years ago my Oma used to make these for my sister and I whenever we visited her home.  The filling for these little rolls is the same as the filling that she used to make for her kroketten (croquettes).  Kroketten is another recipe that I need to share one day soon!

Gevulde Broodjes are small fist sized dinner rolls that are hollowed out and stuffed with a warm beefy filling.  They are generally served as a snack but I have also made them for lunch or even dinner.  Last summer my Uncle Boebi made a large batch of these rolls to share with our family.  Within a few short minutes, the Gevulde Broodjes were gone. Scarfing the rolls is probably a better word to describe what happened.  That was the only time over the entire weekend with the family that there was near complete silence in the home.  Silence because everyone was quietly devouring the rolls :).  My family loves these little beef rolls and I hope that you do too.  Enjoy!  Tessa

OLYMPUS DIGITAL CAMERA

Slice the top off of the roll…

OLYMPUS DIGITAL CAMERA

Gently hollow out the roll.  Save the crumbs for another dish…

OLYMPUS DIGITAL CAMERA

Stuff the rolls with beef mixture and replace the top.  Now they’re ready to warm up and serve!

Ingredients:

  • 1 1/2 pounds ground beef
  • 1 cup white onion (minced)
  • 1 cup celery leaves and stems (minced)
  • 2 Tbs butter
  • 2 chicken bouillon cubes
  • 2 tsp garlic paste
  • 1 1/2 tsp ground coriander
  • 1/2 tsp fresh ground nutmeg
  • 1/4 tsp white pepper
  • 1/3 cup flour (use more if needed)
  • 2/3 cup water (use more if needed)
  • salt to taste
  • 12 soft french bread dinner rolls

Melt butter in a large frying pan.  Cook onions and celery on medium heat until onions are translucent, taking care not to brown the mixture.  Add ground beef and mix well and cook for a few minutes until nearly done and the beef is finely crumbled.  Drain any grease out of the pan.  Add chicken bouillon cubes, garlic, coriander, nutmeg, and white pepper.  In a separate bowl, \whisk together the flour and water until there are no lumps.  Add flour mixture to beef mixture and cook for about 15 minutes, constantly stirring until the flour taste is gone.  Add additional flour and water if needed.  Taste and correct your seasonings and remove from heat.

Meanwhile, preheat your oven to 350 degrees.  Start cutting the tops off the dinner rolls and set the tops aside.  Using your fingers, gently remove the center of the rolls.  Be sure to leave 1/2 inch of bread on all sides of the roll.  Do the same for the tops of the rolls also.  Do this until each of the rolls have been hollowed out.  Fill each roll with about the beef mixture and add back the tops.  Place rolls in a baking pan, cover with foil and bake until warmed through.  Serve with good quality yellow mustard.

Print Friendly

New England Clam Chowder for a crowd

OLYMPUS DIGITAL CAMERA

New England Clam Chowder

Chances are that if you spent Christmas Eve at our home you’ve had a big bowl of my homemade New England Clam Chowder.  It’s been a family tradition of ours for nearly 20 years to serve piping hot New England Clam Chowder, fresh baked rolls, sourdough bread, pints of beer, flutes of prosecco and sparkling apple cider.  Whenever I prepare the chowder, I make a large vat of it…  When I say vat, I mean two and a half gallons or enough to serve well over a dozen people.  That’s a lot of chowder!

I don’t think I’ve ever made this recipe on a small scale before…  And this is the first time that I have written down the recipe.  Whenever I prepare the soup, it’s from memory and taste. Since the recipe makes about 10 quarts of chowder, be prepared to spend a couple of hours preparing the soup.  It’s just that large quantities of soups take longer to cook than recipes for 4 to 6 people.

My New England Clam Chowder is a wonderfully hearty and creamy soup with tender clams, diced potatoes, onion, celery and bits of bacon.  I then finish the soup with a bit of half and half to lend a bit more creaminess to the chowder and then garnish with a sprinkling of fresh chopped parsley for color.  Enjoy!  Tessa

Ingredients:

  • 4 cups chopped clams
  • 1 – 51 ounce can of clam juice
  • 12 cups diced potatoes (russet)
  • 7 cups of water
  • 1 tsp salt
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 Tbs butter
  • 1 pound bacon
  • 1 1/3 cup flour
  • canola oil (as needed)
  • 1/2 gallon whole milk
  • 2 tsp old bay seasoning
  • 1 tsp white pepper
  • 1 cup of half and half
  • 1/2 cup chopped parsley
  • salt and black pepper to taste

Place 12 cups of potatoes in a covered pan.  Add 7 cups of water and 1 tsp salt.  Cover and boil over medium heat until potatoes are tender (be sure not to over cook the potatoes).  Drain, cover and set aside.  Meanwhile, sauté the onions, celery, a big pinch of salt in 2 Tbs butter.  Cook until onions are translucent.  Remove from heat and place onions and celery aside for later.

In a large pot, cook the bacon.  Remove bacon from the pot and set aside.  Add 1 1/3 cup flour to the bacon grease.  Add canola oil to the mixture (if needed) in order to make a thick batter like consistency.  Cook on medium low heat, stirring constantly for about 3 to 4 minutes (light roux).  Slowly add the clam juice (not the clams!) and milk whisking constantly.  Cook until thickened or about 20 – 30 minutes.

Chop the bacon into small bits.  Add the bacon, Old Bay Seasoning, white pepper, potatoes, onion, and celery and continue to cook until hot and almost to a bubble.  Don’t let the soup boil or let it stick to the bottom of the pot.  When the soup is nearly done, add clams, parsley, half and half, salt and black pepper to taste.  Cook for an additional 5 to 10 minutess.  Taste the soup and correct your seasonings.  If there’s a floury taste to the soup, just cook it a bit longer.  If it’s too thick for your liking just add more milk or half and half.

Ladle hot soup into cups or bowls and garnish with fresh chopped parsley.  Serve with crusty sourdough bread or fresh baked rolls.  Makes about 10 quarts.

Print Friendly

Turkey Cranberry Sandwich

Turkey Cranberry Sandwich

Every year during the winter holidays we always seem to have leftover turkey.  The reason is because we always have at least a 20 pound bird for Thanksgiving and sometimes we may even cook another turkey for Christmas dinner.  So, in the grand scheme of things, that’s a lot of turkey!  That’s when I have to get creative with the leftovers.  I make soups, stews, enchiladas, and even turkey lasagna.

One of my favorite ways of preparing leftover turkey is a turkey sandwich.  I got my idea from a local deli in town that offers Turkey Cranberry Sandwiches on their menu.  Whenever I stop there for lunch, that’s the sandwich that I generally like to order.  The turkey cranberry sandwich is piled high with fresh sliced turkey, tangy cranberry relish, and melt in your mouth cream cheese.  My version of the Turkey Cranberry Sandwich is a bit different for I like to use blueberry bread instead of white bread.  If you can’t find blueberry bread just keep in mind that it also tastes great on raisin bread.  So, the next time you happen to have leftover turkey, make this sandwich.  You’ll be glad that you did!  Enjoy!  Tessa

Ingredients ***

  • 1/4 pound sliced turkey (no bones)
  • 2 Tbs cream cheese
  • 2 Tbs cranberry relish
  • 2 slices of bread (I used blueberry bread)

On one slice of bread, pile on your turkey. Add the cream cheese and then the cranberry relish.  Top with remaining bread, slice in half and serve.  Makes one delicious sandwich!

*** Note:  ingredient amounts are an approximation.

Print Friendly

Polvorones with Pepitas

Polvorones with Pepitas

I love the Thanksgiving Holiday.  Thanksgiving is the time of year that we get to spend quality time with friends and family.  We cook, we talk much, we laugh, play games, watch football and most importantly, we simply get to enjoy each others company.  I’m so lucky to have such a wonderful family.  In my opinion, the grand feast of roasted turkey, stuffing, gravy, green peas, rolls, potatoes, cranberry relish, pumpkin pie, cakes, cookies and so many other dishes is just a bonus.  At our annual Thanksgiving dinner this year, I offered to bake Polvorones with Pepitas, Mint Chocolate Mint Chip Cookies, and Herb Rolls to share.  I also brought an antipasto platter and a couple of bottles of prosecco :).

Polvorones are little cookies that are also called Mexican Wedding Cakes, Russian Tea Cakes, Snowballs, or even Butterballs.  Whatever you choose to call them, they’re just delicious!

My Polvorones recipe is a twist on the traditional cookie recipe for I used toasted pepitas (pumpkin seeds) instead of walnuts or pecans.  Many people know by now that I don’t cook with walnuts, pecans or other type of tree nut because I am allergic to them and I have other members in my family that share the same issue.  Pepitas are a perfect substitute for they have a delicious nutty flavor and crunch similar to nuts.  I use pepitas in recipes all the time that list nuts as an ingredient.  Pesto, cookies, and granola just to name a few…

I like to give the little cookies a light dusting of powdered sugar before setting them out at the dessert table.   The powdered sugar reminds me of fresh fallen snow.

The dessert table at Thanksgiving…  We had quite the selection of brownies, pumpkin pie, salted caramels, apple pie, coffee cake, chocolate cookies and my little Polvorones with Pepitas.  We are so fortunate to have some amazing cooks in our family.  Everything that we prepare and share is made from scratch.  I just love it!

My Polvorones with Pepitas recipe is slightly adapted from Epicurious (Bon Appetit,2003).

Enjoy!  Tessa

Ingredients:

  • 1 cup butter, room temperature
  • 2 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 cup pepitas, toasted, coarsely ground
  • a big pinch of ground cinnamon

In a medium sized bowl, use an electric mixer to beat the butter until fluffy (I used my stand mixer).  Add 1/2 cup powdered sugar and vanilla extract.  Continue to mix.  Slowly add the flour and pepitas.  Cover with plastic wrap and place in the refrigerator for about a half an hour or so to chill the dough.  Mix remaining sugar and cinnamon in a shallow bowl and set aside.  Meanwhile, preheat your oven to 350 degrees.

Using a small cookie scoop (2 tsp sized) to scoop out 4 dozen little balls.  Roll each ball in the palm of your hand and place 1″ apart on a silicone lined baking sheet.  Bake for about 18 minutes or until the cookies are golden brown on the bottom and have a pale color on the top.  Remove from the oven and let the cookies cool on the cookie sheets for about 5-7 minutes.  Carefully roll each warm cookie in the powdered sugar mixture and place on racks to cool completely.  Sift leftover powdered sugar over the cookies before serving. Store in an airtight container for 2 – 3 days.  Makes about 4 dozen cookies.

Print Friendly

Grilled Herb Stuffed Wild Trout

Grilled Herb Stuffed Wild Trout

There are few dishes that I can think of that tastes better than fresh Oregon caught Grilled Herb Stuffed Wild Trout. Somehow, trout tastes better when you catch it yourself just like I did over the weekend.  Simply delicious!

Early morning in the Sky Lakes Wilderness.  The air was cold, crisp and clean. We were the only people on the lake that day. Do you see the first snow of the season on the mountain?  There was one snow patch on the gravel road on the way up to the lake.  Once we saw the snow, we all knew that it was the last day of trout fishing for the year.  Within weeks or even days, access to this beautiful high mountain lake will be non existent due to snow covered roads.

Once we got out on the lake, the water looked like glass.  It was so cool to see the reflections of the clouds on the surface of the water.

A view of Mount McLoughlin from the north.  Mount McLoughlin is located in Southern Oregon in the Cascade Mountain Range.  It is a volcanic mountain peak nearly 9,500 feet in elevation.  I’ve never been to the top but, from what I have heard from others is that the view on a clear day is spectacular.  If there was anyone on the top of the mountain that day, they would not have been disappointed.

Fishing poles, check.  Fish finder, check.  Down rigger, check.  Beverages, check…  What a perfect day to go fishing!

It was early afternoon and the wind started to pick up.  Between the three of us, we had not caught a thing.  No bites, no bumps, no nothing.  I was starting to get a bit discouraged because I am used to catching fish.  What was so interesting, is that we observed numerous fish on the fish finder but the problem was that we had difficulty getting them to bite.  We trolled flashers, we bait fished, we tossed out a variety of lures, and we worked the surface of the lake.  We hit all depths and we threw everything that we had in our tackle boxes at them.  The fish simply were not interested.  I’m thinking it is because it was very late in the season and the water was really cold.  When the water is cold, the fish tend to slow down, they are not as hungry as they are in the summer months and in the winter, they descend into depths of the lake.  In the summer, different story.  You can catch the fish from the bank and at times have better luck than those who fish from a boat.

Finally… It happened.  It was a late bite.  By late afternoon, I was the first one to land a fish.  Woo-hoo!  By the end of the day the score was:  John – 2, Tessa – 1 and Matt – 0.  I felt bad for Matt, for he had a brand new fishing pole that he got for his birthday the day before.  Today was a perfect example of why fishing is called “fishing” and fishing is not called “catching”.

My catch of the day!  I am so glad that I did not get “skunked” and have to return home empty handed.  I probably would not have heard the end of it…

My Grilled Herb Stuffed Wild Trout is prepared with fresh caught trout, fresh picked herbs from my garden, and is brightly flavored with orange and lemon zest.  It’s easy to make, fresh tasting, quick to prepare, and most of all delicious!  Most importantly, Bruce loved it too!  Enjoy!  Tessa

Ingredients:

  • 1 pound trout (cleaned, scaled, head and fins removed)
  • 1/4 cup chopped herbs (I used mostly parsley, then, chives and thyme)
  • 1 Tbs each lemon and orange zest
  • 1 Tbs olive oil
  • salt and pepper to taste
  • lemon wedges
  • fresh chopped herbs for garnish

Prepare trout for grilling.  Wash and pat dry.  Set aside.  Mix together herbs, lemon zest, orange zest and olive oil.  Fill cavity of fish with the herb mixture and on the exterior of the fish.  Add salt and pepper.  Place fish on plastic wrap, tightly cover and refrigerate for an hour.  Remove fish from plastic wrap and place directly on a medium high grill or barbecue.  Cook 6 minutes on each side or until done.  Don’t overcook!  Gently remove from grill, place on serving platter.  Garnish with herbs and serve with lemon wedges.  Serves 2.

Print Friendly

Cioppino

Cioppino

My son went back up to the University for fall term and the final day he was home I made a big pot of Cioppino to share with our family for his send off dinner.  Cioppino is a fish stew that is of Italian American origin and is served at many seafood restaurants up and down the west coast of the United States, particularly in the San Francisco Bay area.  It is a spicy tomato based seafood stew generally prepared with fresh caught dungeness crab, live clams, shrimp, mussels, scallops, fish fillets and plenty of white wine.  Every time I make Cioppino it is never exactly the same as I made it last for I use what ever fresh fish and shellfish that I can find at my local store.

I love to make a vat of Cioppino when our family vacations at the Oregon Coast (talk about fresh seafood!) or when I have a large group of friends stop that by our home.   It’s easy to make and tastes delicious with a fresh picked green salad and crusty french bread.  Enjoy!  Tessa

Ingredients:

  • 2 cups chopped onions
  • 2 cups chopped fennel bulb
  • 3 Tbs olive oil
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 Tbs dried basil
  • 1/4 tsp cayenne pepper (or more to taste)
  • 2 cups white wine
  • 2 – 28 oz. cans diced tomatoes
  • 4 cups of seafood stock (I used vegetable stock this time)
  • 1 pound shrimp (cleaned, shelled and deveined)
  • 1 pound fresh clams (scrubbed well)
  • 1 pound fresh scallops
  • 1 pound fish such as halibut or salmon (cut into large chunks)
  • 1 pound cooked dungeness crab legs
  • salt and pepper to taste

Begin by grabbing an extra large dutch oven or pot with a snug lid.  Place on stove, with medium heat add the onions, fennel and olive oil.  Cook until onions become translucent.  Add garlic, bay leaves, oregano, basil, cayenne, wine, tomatoes and stock.  Stir well.  Cover, cook on medium low for about an hour and a half or until flavors marry.   Stir occasionally.  When nearly ready to serve, add fresh seafood and shellfish to the boiling stew, cover and cook for an additional 10-12 minutes or until shrimp is cooked through and the clams open.  Discard bay leaves and any unopened clams.  Taste and correct your seasonings.  Ladle into bowls, garnish with sprigs of fresh fennel leaves or fresh chopped parsley.  Makes about 12 – 14 servings.

Print Friendly

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Chicken Satay.  Now close your eyes and repeat after me.  Saa-taay…  While you are saying it, just imagine hot, juicy, succulent, flavorful barbecued chicken on bamboo skewers drizzled with peanut sauce.  Close your eyes and say it again.  Saa-taay…

Did I just catch you drooling?

If you have never had satay before, satay is an amazingly flavorful barbecued dish that is generally of Southeast Asian origin.  It is prepared with many different ingredients such as chicken, beef, shrimp, lamb, fish, pork, goat and even tofu.  One of my favorite ways to prepare satay is with chicken.  I like to use bits of boneless, skinless chicken thighs marinated for several hours in coconut milk, Indonesian soy sauce and a variety of spices.  I then thread the chicken on to the skewers and cook them on the barbecue.

I like to serve my Chicken Satay with my homemade peanut sauce or drizzled with sweet chili sauce or sriracha.  I also serve it with a scoops of fluffy jasmine rice and fresh sliced cool cucumbers for garnish.  I also make sure that there’s plenty of sambal oelek on the side for those who love fiery hot food.  Makes 10 -12 skewers.  Enjoy!  Tessa

Ingredients:

  •  1 1/2 pounds boneless skinless chicken thighs cut into 1″ cubes or strips
  • 1/2 cup coconut milk
  • 2 tsp ground coriander
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 2 tsp Indonesian soy sauce
  • 1 – 2 tsp minced garlic
  • pinch of red pepper flakes or sambal oelek (optional)
  • 1/2 tsp salt (or to taste)

In a medium sized bowl whisk together all the ingredients except for the chicken.  Once the marinade has been blended, add the chicken and toss well to coat.  Cover with plastic wrap and place in the refrigerator for at least 4 hours or overnight.  Take 10 -12 bamboo skewers and soak completely in water while the chicken is marinating.  Soaking the skewers in water prevents the skewers from burning off while the satay cooks on the barbecue.

Thread chicken onto the skewers and cook on medium hot barbecue or grill pan until the juices run clear or the chicken reaches 170 degrees Fahrenheit.  Toss any remaining marinade.  Do not brush it on the chicken while cooking and do not even think about reusing it.  Pay attention and turn your skewers occasionally for even cooking.  Be sure not to over cook or under cook the satay.  Makes 10 -12 skewers.

Print Friendly

Lemon Rosemary Chicken

Lemon Rosemary Chicken

Bruce and I lead very busy lives so cooking dinner on weekday evenings can be a crazy mad scramble. I’ve learned over the years to prep what I can in the morning before work and by the time I get home in the evening all I have to do is toss together a salad, make a quick side dish and grill up dinner.  Done.  If there is any one dish that tastes great and easy to make, my Lemon Rosemary Chicken is one that fits the bill.

Fresh picked Rosemary from my garden.

To make the Lemon Rosemary Chicken, all you need is boneless skinless chicken thighs, fresh rosemary, fresh squeezed lemon juice, olive oil and some spices.  Toss all the ingredients in a covered container in the morning before work, cover and refrigerate.  Come home, pull the chicken out of the fridge, toss on a grill or grill pan, and cook until the juices run clear.  See?  I told you that it was easy…  Enjoy!  Tessa

Ingredients:

  • 2 pounds boneless skinless chicken thighs
  • 1/8 cup olive oil
  • 1/4 cup lemon juice
  • 1 1/2 Tbs rosemary (chopped)
  • 1 1/2 tsp minced garlic
  • 1/2 tsp smoked paprika
  • 1/2 tsp seasoning salt
  • 1/4 tsp pepper

Toss all ingredients in a covered container and let marinade in the refrigerator for at least 4 hours.  Toss any remaining marinade.  Place on medium hot barbecue grill or grill pan.  Turn chicken when halfway cooked.  Cook until juices run clear or the chicken reaches an internal temperature of 170 degrees Fahrenheit.  Pull from grill, let chicken rest for about 5 minutes covered, garnish with sprigs of rosemary and plate up.  Serves 4 – 6 people.

 

Print Friendly