This Lemon and Basil Chicken is another new favorite of ours. The marinade flavors the chicken so much more and the meat is really moist if you let the chicken marinate in the refrigerator for 24 hours before you cook it. We buy the family size packs of boneless skinless chicken breasts which usually weigh about 4 pounds. It…
I have been wanting to do a post on the Russian dressing marinade that I use for chicken and pork. The barbequed meat always turns out moist and flavorful, especially if the chicken marinates for 24 hours. Frank and I both enjoyed this chicken more than any other that we have made (well, maybe except for…
I came up with the idea for this recipe after the service deli guy cut some slices of ham way thicker than I wanted for sandwiches. I wanted him to cut them a little thicker than normal so they were easier to handle. He cut them really thick- about 3/8 of an inch! I…
This recipe for Pork With Cherry Preserves And Mustard is the first part of a two post recipe for Arugula Salad With Pork And Cherries. The combination of cherry preserves and the mustard is amazing. The salad features fresh cherries to bring out the flavor even more. I used pork boneless country style ribs…
These Italian Sausage and Chicken Skewers are so full of flavor from the marinade ingredients- you will love them! Marinating the meats for 24 hours before grilling will vastly improve the tenderness, moisture and flavor. The ingredients in this marinade are olive oil, sun dried tomatoes, garlic, onion, and fresh basil. You know from…
I created the marinade for this chicken to compliment the flavors in my recipe for Grilled Chicken Chopped Salad. The dressing for that salad uses the same Green Curry Paste from Thai Kitchen as I use in this marinade. Other than the Green Curry Paste, the ingredients in this marinade are very simple- grapeseed…
