Have you dusted off your grill for the upcoming summer cookout season? We have and this week we enjoyed delicious grilled chicken thighs that were flavored by the recipe that is included here. This recipe makes a lot of marinade and I used only a portion for the chicken that Spicer was grilling but the rest is waiting in the refrigerator for several more meals.
Just remember — once the marinade has touched the chicken (or whatever meat you might choose to use it on), it should be discarded.
I discovered this recipe on allrecipes.com and used boneless chicken thighs for this testing.
One of the first fresh vegetables that appear in the spring is spinach. We have some growing in our garden but it is not yet ready to be picked so I had to purchase baby spinach from the grocery so that we could enjoy this fresh spinach casserole.
Strawberries from Florida and California have appeared in the stores for weeks now but our local Cambridge produce grower promises that by this time next week, we will be able to purchase lovely ripe, red locally grown berries. Who needs those crates of Mexican strawberries (offered this week in a “big box store”) when we can enjoy “home-grown” berries? The Fifer Orchard website indicates that they too should have local berries soon. You can enjoy them in this strawberry cake whether you savor it as a dessert or as a breakfast cake. This may be one of the easiest and quickest “cake” recipes that you’ll ever use.
Marinade for Chicken
1 1/2 cups vegetable oil
3/4 cup low-sodium soy sauce
1/2 cup original Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt (optional and not used for testing)
2 teaspoons freshly ground black pepper
1 1/2 teaspoons finely minced parsley
In a medium bowl mix together oil, soy sauce, Worcestershire sauce, wine vinegar and lemon juice. Whisk in mustard powder, salt, pepper and parsley to blend well. Place chicken pieces in a glass dish and pour enough of the marinade over the chicken to cover it. Place remaining marinade in a glass jar, cover and refrigerate. Marinate chicken in refrigerator for three or four hours before grilling. Discard used marinade.
Fresh Spinach Casserole
1 pound fresh spinach, thoroughly washed and drained
3 eggs, room temperature
3/4 cup mayonnaise
2 cups shredded sharp Cheddar cheese
1 (6-ounce) can mushroom pieces and stems, drained and chopped
1 cup Italian-seasoned bread crumbs
Preheat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish. Tear washed and drained spinach into small pieces and place in a large mixing bowl. Add eggs and toss lightly to coat. Add cheese and blend lightly. Mix in the mushrooms and mayonnaise. Place this mixture into the prepared baking dish. Sprinkle bread crumbs evenly over the top and sprinkle paprika over crumbs. Bake for 20 minutes.
1/2 cup milk
1 tablespoon white vinegar
1/4 cup canola or vegetable oil
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon granulated sugar
1 pint strawberries, washed, capped and cut into quarters
Preheat oven to 350 degrees. Lightly grease a 9-inch deep-dish pie plate and set aside. Whisk the egg, milk, vinegar and oil together in a big bowl. Whisk in the 3/4 cup sugar and vanilla and mix well. Fold in the flour and baking powder and mix well with whisk until smooth. Pour batter into the prepared pie plate. Toss together the 1 tablespoon sugar and the strawberries and arrange the berries on the top of the batter, pushing each piece of strawberry gently into the batter. Bake for 45 to 50 minutes until the top is lightly browned. Cool to room temperature before serving.