Greek Inspired Chicken
On a recent trip to Greece, I asked several women I met, what was their favorite chicken marinade. I took some notes and here is what I came up with when I got home. I used boneless/skinless chicken breasts and grilled the chicken.
Marinade
1/4 c. olive oil
1 Tablespoon red wine vinegar
Juice of one lemon
1 Tablespoon honey
2 teaspoons garlic powder
2 teaspoons dried oregano
¼ teaspoon ground paprika
cracked sea salt and black pepper to taste
ENJOY!
Lemon Crinkle Cookies
Ingredients –
Cookie Dough
2 c. butter, softened
1 c. powdered sugar
3 1/2 c. all purpose flour
1/2 c. cornstarch
2 Tablespoons lemon zest
1 Tablespoon vanilla
Instructions –
Using a mixer, beat the butter and the powdered sugar together until smooth, then gently stir in the flour, cornstarch, and lemon zest and vanilla.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Drop cookies onto prepared cookie sheet and bake for 9-11 min or until edges start to slightly brown.
Ingredients –
Frosting –
1 c. powdered sugar
2 Tablespoons fresh squeezed lemon juice
2 teaspoons lemon zest
Instructions –
Whisk all ingredients together. Once cookies have completely cooled, dip the top of the cookie into the frosting. Place on a clean parchment lined baking sheet and place in refrigerator. Cookies need about 30 minutes to set.
If you can be patient, they taste even better after being refrigerated for 24 hours.
Enjoy!!
Sweet/Tart Arugula Salad
Salad
Dressing
Honey Glazed Salmon
Ingredients –
4 salmon fillets
1 Tablespoon Olive Oil
1/4 c. light sodium soy sauce
2 Tablespoons honey
1 clove garlic, minced
salt and pepper to taste
One lemon, sliced thinly
In a small bowl, mix together – soy sauce, honey and garlic
Drizzle salmon fillets with olive oil and sprinkle with salt and pepper. Place lemon slices on top of fillets.
Broil on low heat for about five minutes then remove fillets from the oven and drizzle generously the honey mixture over the fillets. Return to the oven and continue to broil until salmon is cooked through to your personal preference.
This recipe is so easy and delicious. I pair it with fresh asparagus and wild rice.
Enjoy!
Snowflake Pie
Ingredients
4 pie crusts ( I use the Pilsbury refrigerated Pie Crust)
2 cans Oregon pitted cherries in water ( Red Tart )
2 cans whole cranberries
2 large Honey Crisp apples, peeled and diced into small pieces
3 Tablespoons flour
3/4 c. sugar
1 tsp. fresh orange zest
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. almond flavoring
2 Tablespoons unsalted butter, chilled and cubed
Instructions
Drain juice from cherries and place in a large pan – add sugar and flour, bring to a boil and thicken
Add apple slices, cherries, cranberries, orange zest, cinnamon, cloves, and almond flavoring. Mix thoroughly.
Prepare pie pans by spraying non cooking spray on the bottom – place one pie crust in bottom of each pan. Divide the fruit mixture and place on top of the pie crust. Finely chop butter into small pieces dividing equally amongst both pies. Roll out the two remaining pie crusts and using a snowflake cookie cutter, design the top crust – be creative. This pie also looks beautiful with a braided or lattice top.
Bake at 400 degrees for 15 min then lower heat and bake at 350 degrees for an additional 30 minutes or until crust is golden brown and fruit is bubbly.
This makes a gorgeous pie for the holiday season. You can keep one and take one as a hostess gift.
Enjoy!
Veggie Egg Dish
1 dozen eggs
1/2 c. Half and Half
1 1/2 c. grated sharp cheddar cheese ( save 1/2 c. to top)
1 can original Rotel tomatoes
4 sweet small peppers, diced
1 small can diced green chilies
1 bunch green onions, diced
salsa to top
Whisk the above ingredients together in a large mixing bowl and pour into a well greased 9X13 pan. Top with 1/2 c. grated sharp cheddar cheese.
Bake at 350 degrees for 45 minutes
Top with your favorite salsa
Enjoy!