Zesty Grilled Chicken

Here's a basic chicken marinade that we've been enjoying lately. I usually let the chicken remain in the marinade at least 6 hours. While grilling the chicken, I boil the remaining marinade for seven minutes & spoon over the meat when it's finished as a sauce. We have enjoyed the chicken with & without the sauce.

6 T. White Vinegar

3 T. Canola Oil

2 T. Ketchup

2 t. Parsley

1 1/2 t. Garlic Salt

1/2 t. Paprika

1/4 Dried Oregano

1/8 t. Hot Pepper Sauce (I use Frank's/Tabasco)

1/8 t. Worcestershire Sauce

1 Bay Leaf

4 Boneless Skinless Chicken Breasts

Combine the first 10 ingredients in a mixing bowl. Place chicken breasts in large, re-sealable plastic bag and pour marinade over chicken. Turn to coat. Refrigerate for 4-8 hours, turning occasionally. Grill chicken on medium heat for 6-8 minutes per side.

Slap Your Mama Good Yogurt Pancakes

These aren't healthy but they're the best we've made. SO GOOD and easy. This might be the last we try. I think a cast iron pan makes a difference. The real maple syrup, tapped from one of Caleb's co-worker's trees, may have made the difference as well.

Slightly less than 2 cups flour, all-purpose
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
1 3/4 cup yogurt, plain (we used whole yogurt, so good...and bad)
1/2 cup sour milk
2 large eggs slightly beaten
5 tablespoons butter, melted

Sift together flour, baking powder, soda, sugar, and salt.

In a separate bowl combine yogurt, milk, and eggs. Stir in melted butter.

Pour liquids into flour mixture, mixing just until dampened.

Cook on hot cast iron pan, sprayed lightly with cooking oil.

Modified from this recipe

Extra zucchini?

Make this amazing pasta dish from Smitten Kitchen.

making it with what you got

we only have one shelf in the fridge and pantry each here at the bonny doon.

so i dont have tons of ingredients to choose from all the time. we're keeping it simple. it's nice.

here was a surprisingly delicious meal, the highlight being the last of our week's arugula and spinach from the CSA. yes a box of veggies is delivered to our house each thursday for us to share! it's amazing.

-1 box annie's mac and cheese (white cheddar)
-lots of arugula and a little spinach
-onion
-garlic
-fresh oregano
-oil
-cashews

saute chopped onion and sliced garlic in oil in a cast iron pan. add the spinach, arugula and oregano, and give it just enough time to wilt. season w/ salt/pepper.

plop a serving of mac/n/cheese on the plate
add a big dallop of the greens
sprinkle some crushed toasted cashews on top.

caleb loved it. it's pretty and delicious! one of those quick but yum meals when you dont have time or much in the fridge.

What I did with my farmer's market broccoli today

Broccoli Slaw
Adapted a bit from a Smitten Kitchen recipe


1 heads of broccoli, broken into bits
1/4 cup thinly sliced almonds, toasted
1/4 cup raisins
1/4 c. red onion, finely chopped

Dressing-- whisk together
1/4 cup mayonnaise )
1ish tablespoons cider vinegar
1 tablespoon sugar
milk to thin

Sage Pesto

A friend of mine (Jaci White) recommended to me that I try to make pesto out of sage. I adjusted this recipe and tried it today and all I can say is YUM! we're planning on using it this week with pasta and sliced sausage.

3/4 c. fresh sage leaves
1/4 c. fresh wide leaf parsley leaves
1/4 c. toasted pine nuts
a few tablespoons fresh lemon juice
1/4 c. olive oil (or more)
3 cloves garlic
kosher salt to taste

puree in food processor or blender

What to do with radish tops?

Radishes are everywhere at the Farmer's Market right now. Last week I picked up a bunch for $1. I've always felt sad composting the beautiful greens-- and last Sat. decided to give Clotilde's recipe for Radish Leaf Pesto a go. It had (obviously) quite a different taste than regular basil pesto-- but we totally enjoyed it. It made a huge serving and with the help of a few guests ate it all up with chips. Definitely making it again-- yummy and incredibly economical.