From The House: Orange Garlic Marinade

I’m excited to announce that I am adding a new section to my blog called “From The House”.  This page will feature recipes that are created from scratch such sauces, dressings, marinades, etc. that I frequently make in my  kitchen!  It is definitely a work in progress right now, but I will continue to add to it over time.

This first recipe is an easy marinade that is perfect to use on chicken prior to grilling.  The chicken then can be served alongside fresh veggies, quinoa, rice, or even on top of a salad to round out your meal.  I hope you will give this a try and come back to give me your thoughts!

Orange Garlic Marinade

For 4 -6 chicken breasts

1 cup orange juice

¼ teaspoon liquid smoke

4 cloves garlic, minced

1 teaspoon minced ginger (I use the kind in the tube by Gourmet Garden)

Dash hot sauce

2 green onions, sliced

1 tablespoon olive oil

½ teaspoon dried basil

Salt & Pepper

Combine all of the ingredients with a whisk.  Lay chicken breasts flat in a large pan.  Pour marinade into the dish and flip over the chicken to cover both sides.  

Cover with plastic wrap and turn occasionally.  Allow to marinate for 6-8 hours in the refrigerator.  Grill chicken until done and discard marinade. 

I love serving this with a tossed salad, filled with carrots, mushrooms, radishes, apples, avocados, and artichoke hearts!  My boys eat way more meat if it is cut small for some reason!  Here is the finished product!

Citrus Rosemary Grilled Chicken with Vegetables and Quinoa

I had some quinoa leftover in my pantry from my Chicken-Apple Sausage Quinoa dish so wanted to make use of it.  Looking through the rest of my pantry and my refrigerator, I came up with this meal. 

I really enjoy the combined flavors of citrus and rosemary, so that's what I did here.  Using more than just lemon, I included a blood orange olive oil from the Queen Creek Olive Mill and a dry Orange Wine from Florida Orange Groves Winery to create a fresh, citrusy meal.  If you are unable to find these specific ingredients, you can always use extra virgin olive oil and a dry white, such as a Chardonnay, and add other citrus juice or zest.

 

 

 

 

Citrus Rosemary Grilled Chicken with Vegetables and Quinoa

Serves 4

 

2 chicken breasts

1 large zucchini, chopped

1 cup chopped asparagus

1 cup chopped mushrooms

14 oz can artichoke bottoms, chopped

1 cup quinoa, plus 2 cups water for cooking

6 tablespoons blood orange olive oil

4 cloves garlic, minced

1/2 cup dry Orange Wine

2 tablespoons butter

2 sprigs fresh rosemary

Lemon

Salt, pepper

 

In a small saucepan, combine the quinoa and water and bring to a boil.  Reduce heat and let simmer until water is absorbed, about 15-20 minutes. 

 

Meanwhile, preheat your grill.  Drizzle both sides of the chicken breasts with 2 tablespoons olive oil then sprinkle with salt and pepper and rub with 2 cloves of minced garlic.  Grill chicken until done and juices run clear.  Cut chicken into bite sized pieces and set aside.

 

In a large sauté pan, heat 2 tablespoons of olive oil.  Add zucchini and asparagus, stir occasionally and cook for about 5 minutes.  Add mushrooms, artichokes, and 2 cloves minced garlic, cook another 3-4 minutes.    Add chicken and cooked quinoa to the pan and carefully pour in wine.  Stir to combine.  Add final 2 tablespoons of olive oil, 2 tablespoons of butter, juice of a lemon, and salt and pepper to taste.  Stir until butter melts.  Add rosemary at the last minute, stir to combine and serve.