Grilled Veggies with Ginger Sesame Marinade

Grilled Veg

The intense marinade is what makes these veggies so delicious. I made up a big batch and used it for BSCB* too!

Ginger Sesame Marinade
1/4 cup Soy Sauce
1/3 cup Red Wine Vinegar
1/4 cup Sesame Oil
1/2 cup Canola Oil
3 tablespoons Fresh Ginger (grated)
1 tablespoon Fish Sauce
1 clove Fresh Garlic (grated)
1 tablespoon Toasted Sesame Seeds
1-2 tablespoons Sugar

Combine all ingredients in a tight sealing jar and shake very well to combine. Store in the refrigerator until ready to use. Shake well to re-combine before using.

Grilled Veggies
Pre-heat your grill to medium-high or about 400-500 degrees.
I have one of those handy grilling baskets that we use on the BBQ but you can also put down a layer of foil over the grates and cook your veg that way.
1/2 cup Ginger Sesame Marinade
2 Summer Squash
1 Red Onion
1 bunch Asparagus
1 Fennel Bulb
Salt & Pepper

Slice the squash, onion and fennel into 1/2 inch thick slices. Leave the asparagus whole.
Place all the veggies into a zip top bag and add about 1/2 cup of the Ginger Sesame Marinade. Allow to sit at room temp for about 30min to and hour.
Place the veggies onto a sheet pan or a grill basket and place it on your hot grill for about 2 minutes a side, or until the veggies are browned.
Take off the heat and wrap the veggies in foil and allow to rest for about 5 minutes.
This will cook the veggies the rest of the way through.
Serve with a little more dressing spooned over.

(*boneless skinless chicken breasts)

Print this Recipe? Ginger Sesame Marinade Grilled Veggies

Baked Chicken with Mustard Sauce

Baked Chicken w: Mustard Sauce

No time for a fancy pants foodie picture of this recipe, we devoured this dish before I could take one! It’s perfect for a week night in that it has maximum flavor for minimum effort.

Baked Chicken with Mustard Sauce
Preheat oven to 400 degrees.

3-4 Bone-in Chicken Breasts
Salt & Pepper
2 tablespoons Butter
2 tablespoons Olive Oil

Season the chicken with salt and pepper.
Heat a heavy casserole or brasier with a lid, over medium high heat. Add the butter and olive oil.
When the butter is melted, add the chicken skin side down, and brown until golden, about 7-10 minutes.
Flip the chicken skin side up, place the lid on the pot and slide the pot into the oven.

brown the chick

Bake for 25-30 minutes, or until the meat registers 165 degrees on a digital meat thermometer.

For the Mustard Sauce:

2/3 cup White Wine
2 tablespoons Whole Grain Mustard
3 tablespoons Dijon Mustard
1 tablespoon Butter

Take the pot out of the oven and place back onto the stove. Take the chicken out and set aside to rest covered in foil.
Turn the stove to medium-high. Once the leftover chicken juices have come to a boil add the white wine and scrape the bottom of the pan to release and dissolve all those lovely crispy bits left on the sides and bottom of the pan.
Reduce the sauce for 5 minutes.
Add the mustard(s) and whisk until fully incorporated into the sauce. Add the butter and whisk until melted.
Add back in the chicken and spoon the sauce over to serve.

Note: The chicken breasts I bought varied in size greatly. Note the one in the above pic is HUGE, while another in that same packet was about half that size. (We’ll talk about the quality control of meat in the U.S. another time.)
Of course the cooking time for the smaller chicken breast was different from the larger ones. I checked the temp on the smaller breast at about 20 minutes and discovered it was done. I set it to rest under some foil while the larger ones got put back into the oven for 10 more minutes.

Paprika Chicken

paprika chicken

There’s nothing better than a pot of something yummy bubbling away on the stove when it’s rainy out.

Paprika Chicken
6-8 Bone-in Skin-on Chicken Thighs
Salt & Pepper
3 tablespoons Olive Oil
1 large Sweet Onion
1 teaspoon Sugar
3 tablespoons Sweet Paprika
2 tablespoons Tomato Paste
1 cup White Wine
3 cups Chicken Stock
1/2 cup Heavy Cream

Slice onions into thin half moons then set aside.
Heat a large stew pot or brazier with a lid over medium heat and add the olive oil. Season the chicken liberally with salt and pepper and brown skin side down for 7-10 minutes or until golden brown. Remove from the pan and set aside.

Add the onions and sugar and stir to make an even layer. Don’t add anymore salt, as the onions won’t caramelize properly. Saute for 10 minutes stirring occasionally.

Add the paprika and tomato paste, stir to combine with the onions.
Add the wine and stir, allow to reduce for 5 minutes.
Add the chicken stock and stir well.
Add back in the chicken and bring to a boil.
Reduce the heat, cover, and simmer for 30-40 minutes or until the chicken is cooked through. (Temp 165 internal)

When the chicken is cooked remove it from the pot and set aside. Turn the heat up and boil the sauce to reduce and thicken. About 5-7 minutes.
Whisk in the heavy cream.
Add back the chicken and garnish with fresh herbs and a final sprinkling of paprika.
Serve with a crusty loaf of bread for dunking.

Tarragon Chicken (Garden Series)


I love my herb garden! Every year I look forward to the convenience of simply waddling out to the yard and plucking the start of something delicious.

Tarragon chicken

The Boneless skinless chicken breast (BSCB), a cooks delight or worst nightmare? For much of my cooking life they’ve been a disappointment. Rubbery and dry. Gross. Happily, I think I’ve cracked the code.

Tarragon Chicken

2-4 Boneless skinless chicken breasts
2 tablespoons Olive Oli
Salt and Peper
2 tablespoons Unsalted Butter
2 tablespoons Fresh Tarragon Leaves
1/4 cup White Wine
1/2 cup Heavy Cream

Rinse and pat dry the chicken. Rub on the olive oil and season with salt and pepper.
Heat a saute pan to medium high and add the butter.
Place the chicken in the pan. Allow the breast to brown for a few minutes then place the lid on the pan to cover.
Allow to cook for 5-7 minutes.
Flip the breast to the other side and place the lid back on the pan.
Allow to cook for another 5-7 minutes.
Check the temperature in the center of the thickest part of the meat with a digital thermometer. It should read 160-165 degrees.
If not, place the lid back on the pan and allow the chicken to cook for 3-5 minutes more.
Check the temp again.
When cooked, wrap the chicken in foil and set aside to rest while you get on with the sauce.
Whisk the white wine into the (now) browned butter and chicken drippings in the pan. Reduce by half; about 5 minutes.
Add the tarragon leaves and then whisk in the cream.
Reduce the sauce until slightly thickened.
Add back in the chicken and turn to coat in the sauce.
Serve with a crusty loaf of bread.

Chicken with Forty Cloves

The recipe I learned when I first started cooking this dish years ago was one of those that, at the end, you had a sink full of dishes. Over the years I’ve simplified it down to its essence without losing any of its charm.

chook w 40

Chicken with Forty Cloves
3 heads of Garlic
8 Chicken Thighs (bone-in skin on)
Salt & Pepper
1 tablespoon Butter
2 tablespoons Olive Oil
1/4 cup Cognac
1 1/2 cup White Wine
1 teaspoon Dried Thyme
Beurre manié: 2 tablespoons soft butter + 2 tablespoons flour, mix into a paste.
3 tablespoons Heavy Cream

You have a few options on how to peel all those cloves. You can use this method but, I’ve found that it works only half the time for me. I think It depends on how fresh your garlic is.
If that method fails try the old-fashioned way: Take your cloves and place them into boiling water for about 1 minute. Drain and allow to cool until you can handle them with out burning your fingers. The skins should be much easier to deal with now. Cut the very tip of the garlic clove off and peel the skin off.
Or, if you can find the pre-peeled garlic at the grocery; go for it!
Once you have your garlic peeled you can store tightly sealed in the fridge. Also, to get rid of your stinky garlic smelling fingers rub them along the sides of a piece of stainless steel (I use my sink).

Whew! Okay on with the recipe!

Season the chicken with salt and pepper. Heat a high sided pot or Dutch oven with a lid over medium heat. Add the butter and olive oil.
Place the chicken skin side down and sauté until golden brown. You might need to cook the chicken in batches if they all don’t fit.
Remove the chicken and set it aside. The chicken will not be cooked through at this point, it will finish cooking later.
Add the garlic cloves to the fat in the pot and sauté until nicely toasted.
Add the Cognac and scrape the bottom of the pan to help free those lovely browned bits from the bottom of the pot.
Add the white wine. Cook for about 5 minutes or until reduced slightly.
Prepare the beurre manié and whisk it into the garlic and wine in the pot to thicken the sauce. Whisk in the heavy cream.
Add back in the chicken thighs. Bring the pot back to a simmer and cover. Cook for 40 minutes or until a meat thermometer inserted into the thickest part of the meat reads 165 degrees.

Serve with a nice crusty baguette.

Mushrooms in Balsamic Cream

Toss with pasta or over steaks or chicken. There are so many applications for this dish.

shrooms 13

1 tablespoon Butter
1 tablespoon Olive Oil
8 oz. Brown Button or mixed Mushrooms (sliced)
Salt & Pepper
1 tablespoon finely chopped Rosemary
1/4 cup Cream Sherry or White Wine
1/2 cup Heavy Whipping Cream
2 tablespoons Balsamic Vinegar

In a large pan over medium high heat melt the butter and add the olive oil. Toss in the mushrooms and coat with the butter and oil. Add the salt and pepper to taste and cook uncovered for about 7-10 minutes or until the mushrooms are soft and lightly browned.
Stir in the sherry or wine and cook until the liquid is reduced to about 2 tablespoons. Add in the cream and balsamic vinegar.

Reduce the heat to a simmer and cook until the cream is thickened and coats the mushrooms in a velvety sauce. About 10 minutes.

Taste for seasoning and serve hot.
This would make a wonderful side dish for the holidays. Just double the ingredients for a crowd.

Grilled Chicken Burger

chook burgerSnapseed

This simply grilled chicken breast on a bun has been a staple for us this summer. It’s tasty, quick and can be gussied up as you like.

Grilled Chicken Burger
4 Boneless Skinless Chicken Breasts
2 tablespoons Olive Oil
Salt & Pepper
4 Hamburger Buns (toasted)

Toppings as you like:
Ranch Dressing

Place the chicken breast between two pieces of cling film and pound until a uniform thickness. About 1/2 inch.
Discard the cling wrap and sprinkle with the olive oil, salt and pepper.
Heat your gas grill to medium, about 400 degrees. Place the chicken on the grill for 3-4 minutes a side.
Cover loosely with foil and let rest for 5 minutes.

chick burger 2_Snapseed

Assemble the burger with your toppings and enjoy!