Updated: Apr 22, 2020
Herb-Citrus Sauce & Marinade
1/2 cup of fresh squeezed orange juice
1/4 cup of lemon juice
2 Tbsp. dry white wine (or white wine) vinegar
2-3 clove of garlic crushed
1/2 Tbsp. olive oil
2 TBS fresh parsley, finely chopped (Sub: fresh cilantro, or 1 TBS of dried parsley)
1/4 tsp. sea salt
1/4 tsp. fresh black pepper
In a food processor or blender, pulse all of the ingredients and blend until slightly smooth. You can also make the dressing without either appliance. Just add everything to a bowl and whisk vigorously. In this case, you would just want to chop all of your ingredients finely.
Crispy Roasted Chicken Thighs
4 Chicken Thighs (skin-on)
2 tsp salt
1 tsp pepper (white pepper preferred)
Pre-heat oven to 375 degrees.
Clean and dry chicken thighs. Sprinkle salt/pepper mixture on chicken, working some of it underneath the skin without detaching the skin. Just use your finger.
Take a cool 12-inch oven-proof skillet (cast iron works best) and place chicken inside, skin down, spaced well. DO NOT ADD OIL
Turn on stove to med-high and sear chicken for 4-5 minutes, until the skin releases easily from the pan and is nice and golden. If it does not release without sticking, allow it to sear for a few moments more.
Flip chicken skin up, sear the bottom for 3-4 minutes, then place the oven-proof skillet into the oven, uncovered for 20 minutes, or until chicken is golden brown and its juices run clear.
NOTE: If you don't have a cast iron or oven-proof skillet, just take remove the chicken from the skillet and place on a roasting sheet pan (with raised sides).
5- Minute Spring Veggies
8 Asparagus, trimmed and chopped in 2-inch pieces (sub broccoli, green beans or cauliflower)
1 1/2 cup of fresh or thawed frozen corn kernels
1/2 medium red bell pepper, sliced in long strips, then halved
1 handful of grape tomatoes, sliced in half, long-wise
1 TBS extra virgin olive oil
1/2 tsp salt + 1/2 tsp pepper
Bring 2 cups of water to a boil in a skillet.
Toss in corn, asparagus, and red bell peppers. Bring them to a boil for 60 seconds, only. Drain immediately and return to skillet.
Add olive oil, salt, pepper. Toss around for 1-2 mins, remove from heat, add tomatoes and toss with my Herb-Citrus Sauce