If you are looking for an all-purpose go-to barbecue sauce look no further. This recipe from Leah Bradley will carry you through the rest of the summer. The best part is this tangy, sweet sauce works on all types of protein from chicken, pork, burgers or even fish.Ā You can literally put it on anything. I […]
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This marinade is great with chicken or even shrimp. It comes together quickly to make a healthy delicious dinner on the grill. The result is a succulent sweet chicken with a lingering spicy kick.
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This recipe is a quick crowd pleaser. Roast the vegetables while the pasta is cooking. Mix up the dressing and then toss it all together. To prepare the chicken you can either roast chicken breasts yourself while the vegetables are cooking or chop up a roasted chicken from the grocery store. Just a few simple steps […]
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Chimichurri sauce is an essential Argentinean condiment (typically made with parsley, oregano, vinegar, and garlic) and always accompanies any type of grilled meat. This fool-proof recipe canāt get any easier: throw all ingredients into a food processor and give it a whirl. Typical recipes have you make the chimichurri a day before serving in order […]
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When we want something a little different for chicken wings this is our go to recipe. Good quality balsamic vinegar, fresh rosemary and hints of garlic combine to make a marinade and glaze all in one.Ā Rather than discarding this wonderful marinade, we cook it on the stove reducing it to flavorful glaze to finish […]
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We adapted this recipe from The Good Housekeeping Cookbook: Sunday Dinner Collectorsā EditionĀ but we found it so fast and simple that it would definitely work on any weeknight too.Ā
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This recipe is great for weeknights for two reasons: (1) you donāt need to marinate the chicken hours ahead of time, and (2) there are very few ingredients; sometimes you donāt always have fresh herbs and produce on hand.Ā However, you can still achieve wonderful flavors by taking advantage of our rosemary infused olive oil […]
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Chicken Marengo is a French savory dish so named for being the dinner that NapolƩon Bonaparte feasted on after the Battle of Marengo. Modern versions of this recipe include browning pieces of chicken and slowly baking them in a tomato sauce made with chopped tomatoes, garlic, wine, black olives and fresh herbs.
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Want to grill without having to marinate the meat ahead of time? Tired of the bottled teriyaki sauce with preservatives and ingredients you canāt pronounce? We concocted an easy recipe for a glaze you can use at the grill. With our honey ginger balsamic and garlic infused olive oil you can still achieve rich flavor […]
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Our Milanese Gremolata Olive Oil is a classic Italian combination of garlic, lemon and parsley with a hint of mint. Itās also the star ingredient in this āmock fried chickenā recipe we adapted from Ina Garten. We roasted the chicken in the oven and used a Dijon-white wine mixture (rather than egg/flour batter) as a […]
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