Bandilicious Chicken Marinade

Everyone needs a go-to marinade in a pinch--this one is not exclusively for chicken, but could be used for vegetables you are planning to grill or sauté.  Whisk everything together and let the marinade work its' magic while you go to class, the gym, work, whatever.  When you return, preheat the oven and set your skillet on MEDIUM-HIGH.

What makes this marinade so flavorful is an old time classic seasoning salt: Cavenders Greek Seasoning  found in any grocery store where the spices and salt and pepper reside.

Equipment:
Pyrex dish (for marinade or use large freezer bag)
Baking sheet covered with aluminum foil and large enough to fit all chicken breasts
PAM Non-stick spray
Large Non-stick skillet (for sautéing)

Ingredients:
3-4 large skinless chicken breasts, scored

Marinade:
6 cloves garlic, chopped
1/2 to 3/4 cup olive oil
Juice from one lemon
Juice from 1/2 lime
3-4 tsp of Cavender's Greek Seasoning
2 tsp of Cayenne
2-3 tsp of Freshly ground pepper to generously coat one side of chicken
2-3 tsp of Kosher salt, enough to generously coat one side of chicken

Instructions:
1. Wash your hands.
2. Place chicken breasts in a pyrex dish after scoring the breast with a sharp knife

3. Salt and pepper the chicken breasts generously.

4. Sprinkle the cayenne and Cavender's Greek Seasoning over chicken.

5. Add the olive oil and squeeze the lemon and lime.

6. Add the minced garlic.

7. Take your washed hands and lather the chicken in the marinade.
8. Make sure you push garlic and spices into the scored slats of the chicken breast and any other layers.

9. Cover the pyrex with seran wrap / clear wrap and let marinate for several hours.

10. Once you are ready to cook chicken, preheat the oven to 350F degrees.
11. Remove chicken from marinade onto a plate with paper towels and pat dry.

12. Allow chicken to come to room temperature.
13. Cover your baking sheet in foil or use PAM non-stick spray
14. Heat your non-stick skillet over MEDIUM-HIGH.

15. Sear the chicken with breast side down for 3-4 minutes and DO NOT TOUCH or MOVE it!

16. Sear the other side for 3 minutes.

17. Place all the chicken breasts on your prepared baking sheet and bake for 15-20 minutes.

18. Remove from oven and cover with foil for 5 minutes to complete cooking.
19. Slice the chicken and serve with your salad, rice or taters.

Chili-Lime Pepper Salad

August is over but the summer spirit continues, at least for me, and until the leaves start changing and the farmer's market closes shop with all its' fresh produce.  This is one of Jon's most requested recipes since the inception of this blog to give him my recipes and those I have made at home throughout the years.

I concocted this recipe back in 2008 when I discovered  Tajin Chili Seasoning--never thought my teenager would go for this...but here we are!  See what you think. 

Equipment:

Large mixing bowl

Sharp knife

Whisk

Ingredients:

2-3 mix of large peppers, green, red, orange, yellow

1/2 large cucumber, quartered

1 large carrot, peeled and sliced diagonally

2-3 green onions, sliced

2 cloves garlic, minced and chopped

1/2-1 tsp of Kosher salt

Fresh Ground Pepper, or regular black pepper

1 Tbls red wine vinegar

1/2 lime, juiced

2-3 Tbls of extra-virgin olive oil

2 tsp Tajin Chili Seasoning, sprinkled

1/2" Block of feta, cubed

Instructions: 

1. Wash your hands.

2. Chop and mince your garlic.

3. Add pinch kosher salt

4. Add few grinds of black pepper.

5. Add red wine vinegar, lime juice.

6. Slowly whisk in olive oil. 

7. Adjust salt, pepper, and lime juice to taste. Set aside.
8. Prep your veggies:

--peppers, seeded and chopped

--cucumber, quartered 

--carrot, diagonally sliced

--green onions, sliced

--add everything to mixing bowl with the dressing

8. Sprinkle Tajin Seasoning and combine with veggies. Adjust salt, lime juice, Tajin once more to taste.

9. Add feta and gently fold into veggies.

10. Add this salad to any soup and crusty bread and you've got yourself a fantastic meal.

Summer In Your Mouth

Basil and tomatoes are one of the greatest combos ever (next to Frodo and Sam, 007 & M, or Skywalker & Obi-Wan). Some things just go together!

Bruschetta is an explosion of flavors in your mouth and you can't help but taste summer.  This is one of our son's favorite appetizers or snacks...although, to be honest, we have eaten an entire tray as our supper some nights.  The key here is getting fresh tomatoes off the vine from your local farmer's market and fresh ingredients--it's better for you, the environment and the economy.

Keep it simple with a fresh loaf of French bread; or, go all out with the goat cheese and toasted pine nuts version.

Note: 

I have never tried this, but you could conceivably exchange cilantro, red onions, and jalapeños for the basil and green onions, and make a salsa.

Equipment: 

Large mixing bowl

Chopping Surface

Knives to chop

Ingredients:

3 cups tomatoes, diced

5 green onions, sliced

2 cloves garlic, minced

10-12 basil leaves, chopped

1 tsp kosher salt

Fresh ground pepper

3 Tablespoons olive oil

2 tsp red wine vinegar

Juice of 1/2 to 1 lemon

French bread or ciabatta, sliced

4 oz. Soft goat cheese

1/3 cup pine nuts, toasted & chopped

Instructions:

1. Wash your hands.

2. Wash tomatoes, herbs, and onions.

3. Seed tomatoes and finely dice them.

4. Slice your green onions and mince the garlic
5. Chop a nice handful of fresh basil.  Sorry the dried stuff isn't good enough for this.

6. Combine first 9 ingredients. (except bread, cheese, and nuts)

Add 2 teaspoons of red wine vinegar

Add 3 Tablespoons of good olive oil

Add juice of 1/2 to 1 full lemon.

7. Once it's gently combined, adjust the taste according to your liking with additional salt, lemon, vinegar, or oil.

8. Slice fresh baguette and enjoy!

Optional, but so worth it:

9. Toast slices of bread in oven with a drizzle of oil

10. Toast pine nuts ( as demonstrated in previous blog. Remember these little nuts burn easily) 

11. Spread goat cheese on toast.

12. Sprinkle pinenuts on bread.

13. Place generous helping of tomatoe mix on top.