Well maybe an overstatement, as I am still looking for the BEST one…LOL. In the interim I tried this one and was quite happy with it overall. Any suggestions you might have would be greatly appreciated as I approach 14000 views on this blog!! Thanks to all of you have stopped by… here is the result with chicken thighs…
Best Chicken Marinade Ever
- 6 Chicken breasts or 3.5 lb. chicken
- 2 tsp Garlic powder
- 2 tsp Rosemary, dried
- 1/2 cup Balsamic vinegar
- 2 tbsp Dijon or spicy brown mustard
- 1/8 cup Lemon juice
- 1/4 cup Soy sauce
- 1/4 cup Worcestershire sauce
- 1 tsp Black pepper, ground
- 3/4 cup Brown sugar ( I cut this back to 1/4 cup so not so sweet)
- 2 tsp Salt
- 1/2 cup Olive oil, extra virgin
- Combine all ingredients, except for chicken, in a large Pyrex measuring cupor mixing bowl and whisk together.
- Remove a half a cup of marinade and reserve for basting the chicken later.
- Place chicken in a large, Ziploc bagand pour marinade over the top. Close securely.
- Marinate for at least 4 hours and up to 24 hours.
- Preheat grill to medium high heat and lightly oil the grates.
- Remove the chicken from the marinade, letting the excess drip off.
- Grill chicken for 5 to 6 minutes on each side or until cooked through.
- Baste the chicken occasionally with the reserved marinade.
- Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving
Someone in the house is not a fan of turkey at Thanksgiving, so I scoured Pinterest for this wonderful roast beef recipe, which turned out to be delicious! This is definitely one of those KISS recipes – Keep It Simple Stupid! That someone in the house really enjoyed it…serve some horse radish alongside it! As always, the words in red reflect my changes to the original recipe.
Slow Cooker Rosemary Garlic Crusted Roast Beef
Author: Slow Cooker Gourmet Serves: 6-8
- 2 pound eye of round beef roast
- 2 tablespoons olive oil
- 3 or more stalks fresh rosemary
- 4 teaspoons minced garlic or more
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
- 1 tablespoon balsamic vinegar
- 2 cans of beef broth
- Rub roast all over with olive oil
- Chop three stalks of rosemary leaves and combine with garlic, sea salt and pepper
- Rub around the outside of the roast to form a crust
- Preheat a skillet to 400 degrees
- Add roast and sear on each side until lightly browned (4-6 minutes)
- Deglaze pan with balsamic vinegar and transfer all contents to slow cooker
- Cover and cook on low for 8-9 hours OR cook on high for about an hour
- Pour one or two cans of broth around the roast and more rosemary stems to taste
- Cook for another 30 minutes and check with a meat thermometer depending on the doneness you like.
- Remove and let rest for 15-30 minutes then slice to serve
Michael Dixon Smith is a Canadian chef and writer, host of The Inn Chef, Chef at Home, Chef at Large, Chef Michael’s Kitchen, Chef Abroad, and Chopped: Canada (all of which have appeared on the Canadian Food Network). Some of Michael’s recipes have been used by me for many years. One of his best is the French Onion Soup which was posted on this site in January 2012. For more of his great recipes, follow the link below.
And now here is today’s great fall recipe!
Pan Roasted Pork with Rosemary Applesauce
for the applesauce:
1/4 cup olive oil
4 onions, peeled and thinly sliced
4 of your favourite apples, cored and cut into chunks (I used Granny Smith)
1/4 cup apple cider vinegar
1 tablespoon fresh rosemary
a sprinkle or two sea salt and freshly ground pepper
For the pan-roasted pork chops
4 thick centre-loin pork chops
2 tablespoons Butter
1 tablespoon any vegetable oil
a sprinkle or two sea salt and freshly ground pepper
For the applesauce, heat the oil in a small saucepan. Add the onions and patiently cook them, stirring occasionally until they are caramelized and turn golden brown. Add the apple chunks, apple cider vinegar, rosemary and salt and pepper. Stir well. Simmer until the apples are very soft. Serve warm, or refrigerate and serve chilled.The applesauce will keep for several days.
For the pork chops, preheat a large sauté pan over medium-high heat. Splash in the oil and toss the butter into the centre of the oil. This will help keep the butter from burning. Pause until the butter begins to brown.
Meanwhile, pat the chops dry using paper towels, then season them with salt and pepper and carefully place them into the hot pan. Sear for 2 minutes or so on each side. Reduce heat to medium-low, cover and cook for another 10 minutes.
Serve with the warmed applesauce.
Potatoes Chambray with Rosemary
This baked rosemary potato recipe is so quick and easy to put together. The flavor of the rosemary, combined with the olive oil and seasonings, make this a very tasty side dish.
1 1/2 kg young yellow potatoes, peeled ( 2-3 pounds)
3 Tablespoons olive oil
1 teaspoon dried rosemary
2 Tablespoons rosemary, fresh minced
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
2 pieces of garlic..why not?
Preheat the oven to 425 degrees F.
Line an oven proof dish with aluminum foil.
Wash and peel the potatoes. For years now I hardly ever peel my potatoes…just wash. Dry them with a paper towel and place them into a mixing bowl.
Stir the olive oil together with the rosemary, paprika, garlic, salt and pepper and drizzle onto the potatoes. Toss to coat them as evenly as possible.
Place the potatoes into the oven and bake for 45 minutes or until golden brown. Turn the potatoes over at 20 minutes so both sides of the potatoes brown.
So today you get two for one recipes. These went so well together I decided to share them together. First up is the baked scampi, breaded with lots of garlic and butter and a lemony flavor. It goes well with the orange and garlic in the rice, with a touch of crispiness from the celery. I see no reason why you could not substitute asparagus pieces for the celery…peas would not cut it in this recipe…LOL
Baked Shrimp Scampi (Ina Garten – Food Network)
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots or green onions
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on.
Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.
Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.
Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp.
Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. …and now for the Orange Rice…
Orange Rice With Celery (Rio Caliente Hot Springs Spa – Guadalajara)
1 cup brown rice (I used Jasmine)
1 cup celery chopped
½ cup green onions chopped
2 cloves garlic chopped
2 T sunflower oil ( I used avocado oil)
1 cup water
1 cup fresh orange juice
Brown the rice, celery, green onions and garlic in the oil. When vegetables are tender, add water and orange juice. Cover. Cook 40 minutes, covered, over LOW flame. Let stand for 5 minutes. This rice dish goes so well with fish, etc.
This recipe is quick and tasty…
Glazed Balsamic Chicken (Canadian Living)
• 1/4 cup (60 mL) all-purpose flour
• 1/4 tsp (1 mL) each salt and pepper
• 4 boneless skinless chicken breasts
• 2 tbsp (30 mL) vegetable oil (do NOT use olive oil as it heats too quickly)
• 3 cloves garlic, minced
• 1/2 tsp (2 mL) crumbled dried sage or rosemary
• 1 cup (250 mL) chicken stock
• 2 tbsp (30 mL) balsamic vinegar
• 2 tsp (10 mL) liquid honey
• 1 tbsp (15 mL) chopped fresh parsley
• In shallow dish or plastic bag, combine flour, salt and pepper. Add chicken and turn or shake to coat.
• In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Remove to plate and keep warm.
• Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour; cook, stirring, for 30 seconds. Stir in stock, vinegar and honey; cook until thickened enough to coat back of spoon.
• Return chicken and any accumulated juices to pan, turning to coat; cook until chicken is glazed, about 1 minute. Sprinkle with parsley.
We normally have a bottle of Tawny Port Wine in the house, as it can be used for many things aside from the obvious. I thought you might like to know a little about this wine…
Tawny ports are wines, made from red grapes, that are aged in wooden barrels, exposing them to gradual oxidation and evaporation. As a result, they gradually mellow to a golden-brown colour. The exposure to oxygen imparts “nutty” flavours to the wine, which is blended to match the house style.
Tawny ports are sweet or medium dry and typically consumed as a dessert wine.
When a port is described as tawny, without an indication of age, it is a basic blend of wood aged port that has spent at least two years in barrels. Above this are tawny with an indication of age which represent a blend of several vintages, with the nominal years “in wood” stated on the label. The official categories are 10, 20, 30 and over 40 years. The categories indicate a target age profile for the ports, not their actual ages, though many people mistakenly believe that the categories indicate the minimum average ages of the blends. It is also possible to produce an aged white port in the manner of a tawny, with a number of shippers now marketing aged white ports.
Pork Chops with Cranberry, Port, and Rosemary Sauce
There’s always leftover cranberry sauce after the holidays; this easy pork chop recipe makes delicious use of it. However, you can always pick up a can of cranberry sauce at the store to enjoy this year round.
Recipe by Bon Appétit Test Kitchen
• 4 1-inch-thick pork rib chops
• 2 3/4 teaspoons minced fresh rosemary, divided
• 2 tablespoons (1/4) stick butter
• 3/4 cup low-salt chicken broth
• 3/4 cup tawny Port
• 1 cup leftover cranberry sauce
Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.
Since our local supermarket had some great looking tuna steaks, we had to buy them. Both of us like tuna tartare (yes, the raw stuff) but we wanted to try grilling the steaks. The result was great! This is perfect for a small get together over the long weekend, which is why I am posting this early this week!
Tuscan-Style Grilled Tuna Steaks
As seen on Food Network with Rachael Ray
Prep Time: 15 min
Cook Time: 12 min
Serves: 4 servings
4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
Just came across this great recipe for Thanksgiving…. turned out perfectly. <y changes as always are in RED
Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce
6 servings PREP: 25 minutes TOTAL: 2 hours Recipe by The Bon Appétit Test Kitchen
- Nonstick vegetable oil spray
- 4 tablespoons honey mustard, divided (I used grainy mustard)
- 5 tablespoons chopped fresh tarragon, divided (I used dried rosemary)
- 2 1/2 tablespoons olive oil, divided
- 1 2 1/4-pound boneless turkey breast, net removed (I used a skinless one from Costco)
- 2 pounds baby potatoes, halved
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 large) (substitute carrots, small onions and baby squash)
- 2 8-ounce packages trimmed French green beans (haricot verts)
- 1 cup low-salt chicken broth
- TEST KITCHEN TIPS
The Bon Appetit Test Kitchen used a whole small turkey breast when testing this recipe. If you plan on cooking a turkey breast half, then shorten your cooking time.
- To ensure the best results, make sure your oven is calibrated to the correct temperature.
- After 30 minutes, check the potatoes and leeks for doneness. After 35 to 45 minutes, check the turkey temperature with an instant-read thermometer. It should register 165°F when it’s done.
- If you don’t like the tarragon, thyme or rosemary would suit this recipe just as nicely. Just be sure to use a smaller amount—about 1 tablespoon—as these herbs can be overpowering.
NOTE: I did the turkey in one covered Corelle baking dish and the vegetables in another…on the same shelf in our gas oven. I did put te green beans in with the turkey as indicated.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon or rosemary, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
- While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon or rosemary, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper; spread out on second baking sheet.
- After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes. Remove potatoes from oven.
- Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes. Rewarm potatoes in oven 5 minutes.
- Place potatoes and beans on platter. Slice turkey; place on same platter. Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Pass remaining juice.
IF you are still able to afford the roast, this was a great recipe which I made in the North for our friend. Ask the butcher to remove the ‘ribs’ and tie them back onto the roast! While it was in the oven, I added parsnips, potatoes and some great heritage carrots (the multi-colored types) after dropping the temperature to 250 degrees. The ‘jus’ was wonderful!
PRIME RIB ROAST WITH MUSTARD & ROSEMARY CRUST
Jennifer MacKenzie (LCBO Food and Drink Holiday 2009)
With a simple mustard and herb seasoning, the wonderful beefy flavour of prime rib really shines. Searing the roast in a hot oven and then cooking it low and slow does take a little longer but it seals in every drop of juice keeping it melt-in-your-mouth tender. A good meat thermometer is worth the investment to make sure you get an accurate test for doneness. The slow roasting method reduces the quantity of pan drippings so the flavour of the jus relies on good-quality stock. Use homemade stock if you have it or the highest-quality prepared stock available. If you prefer thickened gravy, stir 2 tbsp (25 mL) all-purpose flour into the onions and cook for a minute before adding the stock.
FOLLOW THE DIRECTIONS ACCURATELY!!!!
5 lbs (2.2 kg) beef prime rib premium oven roast
½ cup (125 mL) grainy or Dijon mustard
2 tbsp (25 mL) chopped fresh rosemary,
or 2 tsp (10 mL) dried
1 tsp (5 mL) salt
1 tsp (5 mL) coarsely ground pepper
1 small onion, finely chopped
1 tsp (5 mL) finely chopped fresh rosemary,
or ¼ tsp (1 mL) dried
2 cups (500 mL) beef stock
1 tsp (5 mL) grainy or Dijon mustard
Salt and freshly ground pepper to taste
1. Preheat oven to 450°F (230°C).
2. Place roast rib-side down in roasting pan. Combine mustard, rosemary, salt and pepper. Rub over top and sides of roast.
3. Roast for 10 minutes. Turn heat down to 275°F (140°C). Add whatever vegetables you prefer
4. Roast rib for 3 to 3½ hours or until meat thermometer reads 135°F (57°C) for medium rare, 4 hours or until meat thermometer reads 145°F (62°C) for medium or until desired doneness. Place roast on cutting board and tent with foil for 20 minutes.
5. To make jus, place pan over medium heat and stir in onions and rosemary; sauté for about 3 minutes or until soft. Stir in beef stock and mustard and bring to a boil, scraping up any bits stuck to pan. Simmer, stirring often, for about 5 minutes or until slightly reduced. Season with salt and pepper to taste. Pour into a warmed gravy boat. Serve slices of roast drizzled with jus.