Category Archives: Dry Rub & Marinades

Herb Marinated Chicken

Herb Marinated Chicken

Herb Marinated Chicken

Hello everyone, it’s been a long while since I have posted. I have no good excuse except I have just been too busy enjoying things around the house and yard.  I’m glad to have picked up the computer again and hope you all will enjoy this simple yet flavorful marinade recipe. It’s early summer and my herb garden is in full bloom and that always get my taste buds anxious for new recipes.


  • juice of 2 lemons
  • 1 white onion
  • 3 to 4 garlic cloves
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • handful of fresh parsley leaves
  • handful of fresh spearmint leaves
  • a pinch of saffron
  • a splash of rosewater
  • 1 cup of water

Using a food processor, combine all the ingredient and pulse until completely blended. This fresh tasting marinade is a great pair with chicken. Just place some chicken thighs in a zip-lock gallon sized freezer bag, add the marinade, seal and refrigerate for at least 4 hours. Grill or bake when ready. We like to pair it with a little onion-peach salsa for dipping.

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Posted by on June 8, 2014 in Chicken, Dry Rub & Marinades


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Citrus & Saffron Grilled Chicken

Citrus & Saffron Grilled Chicken

Citrus & Saffron
Grilled Chicken

It’s summer time and grilling chicken is a must. I love citrus and saffron flavored chicken. Here’s an easy way to have it all.

Ingredients for brine:

  • 1 1/2 cup apple cider vinegar
  • 1 grapefruit, peeled and quartered
  • 1 TB Kosher Salt
  • 1/2 tsp Saffron
  • half an onion, quartered
  • water if needed

Using a food processor blend all of the ingredients until well blended. Place the brine mixture in a large freezer zip lock baggy and place your chicken pieces in the bag. Swish it all around and refrigerate over night. Add water if you are needing more marinade to cover all the chicken pieces.

Tips: We grill our chicken on low heat for 60 to 70 minutes. Basting frequently during the last 20 minutes of the grilling process.

Ingredients for basting mixture:

  • 1 stick of salted butter
  • 1/4 tsp of saffron
  • juice of 2 limes

In a small sauce pan melt the butter, then add the saffron and limes juice. Use this mixture frequently to baste your chicken on the grill.

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Posted by on July 16, 2013 in Chicken, Dry Rub & Marinades


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Green Apple Vinegar Salad Dressing

Green Apple Vinegar Salad Dressing

Green Apple Vinegar
Salad Dressing

This weekend I was wonderfully surprised with a visit from my Son and Daughter-in-Law. They have recently moved from the west coast to the mid west which puts them within driving distance for weekend visits. Without my knowledge Mark and my son had planned this wonderful surprise for a couple of weeks. So at 1 am I was awakened by Mark telling me we had visitors. Imagine my surprise and joy when I walked into the entryway to see both my Son and Daughter-in-law standing there. Needless to say I had a glorious weekend of visiting with them both. There was only one setback. I went to make the “Loveless Cafe’s” tomato, onion and cucumber salad and found that we were all out of apple cider vinegar….what to do, oh what to do? Then I started thinking, I had 2 green apples and distilled vinegar. So I made the dressing for the salad with what I had. Below is the recipe that I will be using from now on.


  • 2 green apples, peeled and sliced
  • 3/4 cup distilled vinegar
  • 6 TB sugar
  • 1 TB Olive Oil

Combine the above ingredients and process in your food processor until completely blended and smooth. Toss with about 4 cubed tomatoes, 2 sliced cucumbers, 1 sliced summer squash and half of an onion cubed. Season with kosher salt and black pepper. Chill for a while before serving.


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Homemade French Dressing

French Dressing

Ingredients:   1 1/2 cups of dressing

  • 1/2 cup Olive Oil
  • 1/2 cup Vegetable Oil
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup lemon juice (usually 1 lemon)
  • 1 tsp salt
  • 3/4 tsp dry mustard
  • 1/2 tsp paprika
  • 6 Tb honey (optional)

Add all ingredients into a dressing bottle or a “Ball” canning jar and shake until well blended. Keep refrigerated and always shake well before each use. The honey is optional if you like sweet French Dressing. When using this recipe in my potato salad, leave the honey out.

Suggestions: Homemade dressing taste much fresher than commercial dressing. Try using this dressing drizzled over fresh vegetables. I like to drizzle it over sliced tomatoes and mozzarella cheese. It also works very well as a marinade for chicken and pork.


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Chipotle Rub


  • 1 @ 7oz can of Chipotle Peppers in Adobo Sauce
  • 1 cup light brown sugar, packed
  • 2 Tb Mexican oregano, crushed
  • 3 cloves garlic, peeled and trimmed
  • 1 tsp Kosher Salt

Combine all the ingredients in a food processor and pulse until fully combined. Refrigerate or freeze if not using right after making. Rub this mixture over pork, chicken or beef to season the meat.

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Posted by on July 27, 2012 in Dry Rub & Marinades


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Sweet & Sour Barbecue Sauce

Sweet & Sour Barbecue Sauce

This sweet and sour barbecue sauce is fantastic served with my recipes for “Spicy Smoked Chicken” or “Chipotle Smoked Pork Shoulder, still to be posted”. It has a great cooling compliment to the heat of the chicken and pork.


  • 1 fresh mango, peeled and cubed
  • 1 fresh peach, peeled and cubed
  • 2 cups fresh pineapple, cubed
  • 1 cup of a vinegar based, thin BBQ Sauce

In a food processor combine all of the ingredients and puree until smooth. You can store in a container in the refrigerator if using later or place the mixture in a small pot and heat over low heat until warm. Serve warm.

Suggestions: This sauce also works well as a marinade or try mixing a little with white rice for a sweet and sour taste. (I am very lucky as Mark’s Brother-in-Law gives me a gallon of his homemade BBQ sauce every year. I used that as my BBQ base. If I am ever lucky enough to be given the recipe I will definitely share it with everyone.)


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Ras El Hanout Spice Rub

Ras El Hanout is Arabic for “Head of the Shop or Best of the Shop”. It’s an amazing dry rub for chicken and lamb.

Ras El Hanout


  • 2 tsp ground ginger
  • 2 tsp ground cardamom
  • 1 tsp cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground coriander seeds
  • 1 tsp ground nutmeg
  • 1 tsp turmeric
  • 1/2 tsp ground mace
  • 1/2 tsp saffron threads
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground white pepper
  • 1/4 tsp ground cayenne pepper

Mix all of the above spices and store in an air tight container until use. I used this rub in an attempt to recreate the Moroccan style chicken served at my Son’s Wedding. This is a unique rub used on chicken or lamb or combine it with yogurt for a marinade. I found the recipe for this rub in different cooking magazines and on-line.


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