As I sit writing this, I cannot believe that I haven’t shared this recipe with you before. It’s my absolute favorite marinade for grilling chicken, and I usually triple the recipe and freeze for whenever the mood strikes. When my niece Ari was little, this was just about the only chicken she would eat (except for chicken strips from what she called ‘Burr-Burr Ville). We made it for her every year during our annual sister’s beach getaway, and it still brings smiles to everyone who tries it. She named it ‘Dick’s Chicken’ because he was in charge of the grill, and the name stuck. It’s rich and smoky from the dried chilies, with a hint of citrus to brighten it up. It’s just so darned good on the grill with a little char, but is nearly as good baked in the oven. Let’s make some thyme-infused succotash with colorful peppers, edamame and corn. Starting to sound like summer to me!!
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Dick was down with a bad cold, and that usually means homemade soup in our household. Translation: he needs me to get out of his ‘territory’ so he can rest, so I end up puttering away in the kitchen, which to me is a win-win. On that particular day, the soup depended on what was available in the pantry and fridge, and this soup is the result. It’s hearty….super hearty, and one of those you can pack in a thermos for a special treat after a day of digging in a soon-to-be garden, an early spring hike, or any other activity that requires you to warm up from being out in the elements. Big hunks of colorful vegetables are the base, and then we load on a lot of healthful cannellini beans, a fair amount of carbs with big elbow macaroni, and enough crushed tomatoes and chicken broth to round everything out. We won’t forget to add big dollops of pesto to the top of our bowls for freshness, and let’s not skimp on the butter on those crackers – we earned it.
Here’s an easy side dish I developed pretty much by accident due to the fact that I stepped away from the stovetop while attempting an orzo risotto recipe. Orzo is a little pasta shape that looks a lot like big grains of rice. When I returned to the stove, I saw that the orzo was super toasted, and there was no way that was going to cooperate into giving off its starch to becoming a creamy risotto. “Rats”, I thought, but then decided just to go with it and see what happened. The result was this happy surprise. Toasting the orzo until just a tad past golden brown gave it a nutty, more developed flavor, and didn’t make the pasta clump up – not one bit. The addition of some wine, then chicken broth, further popped up the flavor. But being one who can’t leave well enough alone, I grabbed a couple of handfuls of baby spinach and tossed them in until just softened, then finished the whole business with some crumbled feta cheese, toasted pine nuts, and roasted garlic. Yowza.
Are you as tired as I am of the current onslaught of advertising that encourages all of us to do one or more of the following: “Don’t Eat Sugar!! Don’t Eat Fat!! Don’t Eat Carbs!!” or my personal favorite “Drink this magic shake and lose about 20 pounds in two weeks!!” …all hogwash if you ask me, and designed for others to make money at your expense. There is only one way to eat a healthy diet and stick to it as far as I’m concerned, and it amounts to not dieting. Enjoy what you eat, eat in moderation, cook at home more, take some time to learn what’s good for you. Lean protein, lean dairy, healthy carbs and plenty of fruits and vegetables are the key. Allow yourself a splurge now and then, and stop staring at the scale. Get exercise – it will help your mind as well as your body, and above all – have fun every day. In the spirit of healthy eating without suffering, I give you my rendition of Chicken Marbella.
Is it just me, or do you all have cravings for substantial and cheesy comfort food this time of year? This could possibly be the solution, and is so loaded with healthy vegetables that your guilt factor quotient should be quite low. Oftentimes, frittatas are started on the stovetop and finished in the oven. We aren’t doing that. The whole shebang goes into the oven, is baked until beautifully puffed and golden, and served. This frittata is chock full of roasted red potatoes, colorful peppers and scallions. And yes, there are eggs, half & half, and Provolone cheese, but the per serving amount will leave you with a clear conscience. Delicious right out of the oven, but if you want, bake it the day before, refrigerate, and bring to room temperature before serving. This makes a super easy and do-ahead breakfast or brunch dish for holiday company – or you can be like me and have it for supper on a cool fall evening. All up to you….
Don’t get me wrong – I love chili – really. It’s just that sometimes I get weary of the tomato-y aspect of it all. Enter Chicken & Corn Chili. Full of diced green chilies, big chunks of chicken, plenty of white beans, and smoked paprika. The broth is savory with chicken broth, garlic, chili powder and plenty of that smoked paprika. To top the whole works off, we crumble some Queso Fresco cheese, which is mild and just a little salty, and then crumble on some corn chips. The whole corn chip aspect is especially challenging for me since I usually end up devouring half the bag before the chili is ready. I have called this ‘quality control’, which is very important in recipe creation, and good for my guilt complex. This chili is just right on a rainy day while you are watching a football game on television, and counting your lucky stars that you are not sitting in the stands. 
FINALLY!!! Our tomato harvest is in full swing, bushes are loaded, and they are demanding attention. If you are in the same boat as I am, here is an answer to your dilemma. I have canned tomatoes for nearly forty years, and was desperate to find an easier, less messy and time consuming way to deal with them. Enter our two ingredient, slow cooker tomato sauce – truly the easiest and most delicious tomato sauce I’ve ever eaten. Throw it into a crockpot, and after it’s cooked down by half, blend the living daylights out of it, and freeze. No seeding, no peeling – just pure tomato.
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The recipe for the Korean Grilled Chicken comes from our good friend, Mike Turina. Mike has lived in Hawaii for nearly 30 years, is an excellent cook, and an absolute terror in the kitchen. When Nic (that’s what we call him – not sure why) enters our kitchen, all within 100 yards grab a HAZMAT suit and prepare to be covered in flying soy sauce, shrimp heads, and a noodle or two. That’s just how he operates. The result is always worth the mess, however. The last time Nic made the recipe for us, it was for an OSU tailgate party. The game was dismal, our grill was incinerated, but the chicken was delicious. 
This is what I call the perfect solution for a hot summer evening. I am all sweaty and not in the mood to cook, but since I am forever in the mood to eat, let’s just throw everything on the grill. Skewer some big shrimp and slice up some hearts of romaine lettuce, grab some blackberries and your favorite Caesar dressing, Parmesan cheese and croutons and you are good to go. Grilling the romaine to a slightly smoky char gives this salad a whole new identity. Use your favorite best-quality Caesar dressing to make this a nearly effortless endeavor, which is critical during this time of year. Jump right on over to the blog and I’ll show you how you can get this on the table in no time flat.