I have two recipes in my collection from one of my mom's long-time friends, Julie. The first is your standard corn casserole made with Jiffy mix, which ranks as one of Levi's top five favorite foods.
The second is the marinade I'm about to copy down for you. Julie says it's good on any sort of meat, but I've only used it for chicken. Dump everything in a bag with some chicken thighs (my personal preference), let it sit for a while -- I've done four hours up to two days -- and throw it on the grill. De-lish. The recipe below makes enough for two bags of chicken at my family's current size, so you can make one ahead for next time or freeze the marinade on its own (or just make half the recipe).
Marinade
1-1/2 cups olive oil (or oil of your choice)
3/4 cup soy sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon pepper
2-1/2 teaspoons salt
1/2 tablespoon parsley flakes
2 cloves crushed garlic
Put all ingredients in blender and mix well. Or . . . don't. I just pour it all in the bag with the chicken and squish it around.
This week, since Isaac was grilling anyway, I had him throw some fat slices of fresh pineapple and red onion on the grill as well. I rounded out the meal with my favorite green bean recipe and salted caramel apple crisp (with fresh apples from my neighbor's tree). I should've taken a picture of all this bright, beautiful food, but it was devoured before it crossed my mind!
The second is the marinade I'm about to copy down for you. Julie says it's good on any sort of meat, but I've only used it for chicken. Dump everything in a bag with some chicken thighs (my personal preference), let it sit for a while -- I've done four hours up to two days -- and throw it on the grill. De-lish. The recipe below makes enough for two bags of chicken at my family's current size, so you can make one ahead for next time or freeze the marinade on its own (or just make half the recipe).
Marinade
1-1/2 cups olive oil (or oil of your choice)
3/4 cup soy sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon pepper
2-1/2 teaspoons salt
1/2 tablespoon parsley flakes
2 cloves crushed garlic
Put all ingredients in blender and mix well. Or . . . don't. I just pour it all in the bag with the chicken and squish it around.
This week, since Isaac was grilling anyway, I had him throw some fat slices of fresh pineapple and red onion on the grill as well. I rounded out the meal with my favorite green bean recipe and salted caramel apple crisp (with fresh apples from my neighbor's tree). I should've taken a picture of all this bright, beautiful food, but it was devoured before it crossed my mind!
This sounds like such a perfect meal!
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