Ally's Sweet and Savory Eats: July 2018

Wednesday, July 25, 2018

Cast Iron Skillet Dutch Baby

This pretty dutch baby pancake is simple and delicious.
Ideal for Sunday breakfast!

This post is sponsored on behalf of Kalona SuperNatural, but all opnions are my own.

Cast Iron Skillet Dutch Baby...this delicate, thin, tender dutch baby pancake has a secret dairy ingredient!  Pull this out of the oven, dust with powdered sugar and dig in!  Start to finish done in 30 minutes. Perfect for breakfast, brunch, even dessert! #KalonaSuperNatural (sweetandsavoryfood.com)

Can you tell I'm on the breakfast bandwagon lately?

I'm not sure if it's because my kids are sleeping in {one good thing about Summer break} or if my inner-calling is to write a cookbook based on all meals prior to 11 a.m. or if it's just because I like carbs.

So bare with me while we again dive into all things breakfast and brunch related.  And my friends, this is a good one!  You'll want to dive right in and swim in the pools of deliciousness here.

Cast Iron Skillet Dutch Baby...this delicate, thin, tender dutch baby pancake has a secret dairy ingredient!  Pull this out of the oven, dust with powdered sugar and dig in!  Start to finish done in 30 minutes. Perfect for breakfast, brunch, even dessert! #KalonaSuperNatural (sweetandsavoryfood.com)

As a Brand Advocate for Kalona SuperNatural {a kick butt organic Iowa dairy company}, this is my third recipe for them this Spring and Summer.  Remember my Strawberries & Cream Pull-a-Part Bread?  And my Frozen Summertime Yogurt Bark?  Dear readers, you loved them both!

This month I'm featuring their Organic 100% Grass-Fed Whole Milk Kefir {in this case their Vanilla flavored version}.

What's kefir you say?

Kefir is a tart, refreshing beverage that is packed with vitamins, minerals and beneficial probiotic bacteria {good gut bacteria}.  Kalona SuperNatural has two flavors - plain and vanilla - and it makes great bases for smoothies, parfaits, salad dressings and just to drink plain.

As always, their products come from Kalona, Iowa, a small Amish and Mennonite farming community in the middle of the heartland.  These small, family farms produce certified-organic cream-topped kefir from 100% pasture-grazed cows.

Happy cows.

Make sure you take a moment to JOIN THE HERD to receive coupons and keep up with the fun happenings over at Kalona SuperNatural.

Cast Iron Skillet Dutch Baby...this delicate, thin, tender dutch baby pancake has a secret dairy ingredient!  Pull this out of the oven, dust with powdered sugar and dig in!  Start to finish done in 30 minutes. Perfect for breakfast, brunch, even dessert! #KalonaSuperNatural (sweetandsavoryfood.com)

Let's face it.

Pancakes make me HAPPY.  You guys, I'd be happy to eat pancakes for breakfast every single morning.  No joke.  Preferably with a side of crispy bacon.  But alas, my hips would explode and so would my cholesterol.

Instead of making traditional pancakes, I decided to try my first attempt at a dutch baby pancake.  Sometimes called a German pancake, a Dutch puff or Bismarck they are made out of a very simple, thin batter of eggs, flour, sugar and milk.  They are generally baked in a cast iron skillet {as I did} or a metal skillet and are baked in the oven as one big family-sized dish.

Sometimes plain, sometimes dusted with cinnamon and sugar and sometimes sprinkled with fruit - they really do come together super quick, yet look fancy!

Cast Iron Skillet Dutch Baby...this delicate, thin, tender dutch baby pancake has a secret dairy ingredient!  Pull this out of the oven, dust with powdered sugar and dig in!  Start to finish done in 30 minutes. Perfect for breakfast, brunch, even dessert! #KalonaSuperNatural (sweetandsavoryfood.com)

Ever made pancake batter in the blender?

Well, now you will!  It makes for super easy clean up too.  A typical dutch baby calls for whole milk or buttermilk, but since kefir is a great substitute for buttermilk, I easily swapped these two and it worked perfectly.

Now, I'm thinking I put a splash of this crazy-good Kalona SuperNatural vanilla kefir in my coffee tomorrow morning!  And possibly whip up another dutch baby to go along side?  I'm thinking the possibilities are endless and the deliciousness will go on forever.

Cast Iron Skillet Dutch Baby...this delicate, thin, tender dutch baby pancake has a secret dairy ingredient!  Pull this out of the oven, dust with powdered sugar and dig in!  Start to finish done in 30 minutes. Perfect for breakfast, brunch, even dessert! #KalonaSuperNatural (sweetandsavoryfood.com)

When you take her {I like to call this a 'her'} out of the oven, the pancake will be all puffy in the middle and golden on the edges.  It will start to deflate once you get it out of the heat, but CALM DOWN, that is okay.  It's normal.

Immediately sprinkle it with powdered sugar {because, it's my rule}, top with additonal berries {again, because it's summer!} and if you need more sweetness a drizzle of pure maple syrup.  I didn't think any maple syrup was needed, but it's your life and you can do what you want.

In the end, it's thin, slightly sweet, crispy on the edges and tastes like sweet bliss.  If you set this on the breakfast table {or dinner table, who cares}, it will disappear before you probably sit down, fork in hand.

Cast Iron Skillet Dutch Baby...this delicate, thin, tender dutch baby pancake has a secret dairy ingredient!  Pull this out of the oven, dust with powdered sugar and dig in!  Start to finish done in 30 minutes. Perfect for breakfast, brunch, even dessert! #KalonaSuperNatural

A big thanks to Kalona SuperNatural for sponsoring this post.

Yield: 6-8

Cast Iron Skillet Dutch Baby

This tender, flaky, but rich thin dutch baby pancake is brillant and easy! A showstopper on breakfast tables, you just might ditch the old way of making pancakes.
prep time: 5 minscook time: 22 minstotal time: 27 mins

ingredients


  • 3 eggs
  • 2/3 cup Kalona SuperNatural Vanilla Kefir or regular buttermilk
  • 2/3 cup flour
  • 2 T sugar
  • 1 t salt
  • 4 T unsalted, butter
  • 1/2 cup blueberries
  • powdered sugar, maple syrup for topping

instructions


  1. Place your cast iron skillet in the oven and preheat to 425 degrees.
  2. In a blender place the 3 eggs.  Blend for 1 minute until bubbly and frothy.
  3. Add remaining ingredients to the blender and pulse to combine.
  4. Remove the hot skillet from the oven and place in the butter.  Carefully swirl the pan to allow the butter to melt.  Quickly pour the pancake batter into the middle of the skillet and top with blueberries.
  5. Bake for 20-22 minutes or until the pancake is puffy with golden edges and the middle is set.
  6. Serve immediately, dusting with powdered sugar, additional berries and maple syrup.
Created using The Recipes Generator

Thursday, July 19, 2018

Croissant French Toast Cups

Sometimes we just need to pretty up our food!
These Croissant French Toast Cups are perfect for your next brunch or gathering.

Croissant French Toast Cups...the hit at your next brunch or breakfast!  Croissants are soaked up in a delicious custard then topped with an array of toppings - blueberries, strawberries or chocolate chips and pecans. (sweetandsavoryfood.com)

Aren't these Croissant French Toast Cups gorgeous?

I'm sure someone in the history of all things cooking has made something similar to these, but I'm telling myself I invented them.  Because here's the thing.  My brain can brillantly dream these up at 2:47 a.m., but apparently I cannot remember to take my kids to camp.

Yes, you heard corrently.

A few days ago I forgot to take my kids to a morning day camp.

Oh bless.  Here comes the Mom guilt.  It was strong and steady this lovely morning when I lazily drank my coffee, watched the morning news, let the kids sleep in and casually flipped open my day calender after two leisurally hours of morning glory and read KIDS GEOLOGY CAMP 9 AM.

It was 10:13 a.m.

Croissant French Toast Cups...the hit at your next brunch or breakfast!  Croissants are soaked up in a delicious custard then topped with an array of toppings - blueberries, strawberries or chocolate chips and pecans. (sweetandsavoryfood.com)

Fuuuuuuuuuuuudge.

I'm not going to lie, my eyes filled up with tears and I immediately wanted to punch myself.  There was no way I could get us all ready and out the door and drive them to the next town over in time, they would miss two-thirds of it.  So I called and apologized saying we'd make the next one {two days later} and I could almost hear the gal on the line rolling her eyes.

Another Mom who doesn't have her crap together.

As the day rolled on I felt better.  The kids were sweet and said it was fine.  Why do we as Mom's put so much guilt on ourselves?  I need to get better at this.

You know what else made me feel better?  I made this recipe that day.  I took my stress and pissi-ness {I also invented that word} and created these Croissant French Toast Cups.  Because, why not?

Croissant French Toast Cups...the hit at your next brunch or breakfast!  Croissants are soaked up in a delicious custard then topped with an array of toppings - blueberries, strawberries or chocolate chips and pecans. (sweetandsavoryfood.com)

I had grabbed a package of mini croissants a few months back from Aldi planning to use them for chicken salad sandwiches, but that never happened.  That package got thrown into the freezer, shoved to the back and forgotten about.

Until that thought at 2:47 a.m.

I also happen to have three children that each prefer different "toppings" mixed into the batter when I'm flipping up pancakes.  And well, since French Toast is the pancake cousin, I figured I could do the same thing here.

My eldest is the blueberry fan, my middle loves anything with chocolate chips and nuts and the pipsqueak dies for all things strawberry.

Croissant French Toast Cups...the hit at your next brunch or breakfast!  Croissants are soaked up in a delicious custard then topped with an array of toppings - blueberries, strawberries or chocolate chips and pecans. (sweetandsavoryfood.com)

These little cups take just 5 minutes of prep and bake in another 20.  Plus, you dress them up anyway you like.  Not a fan of my toppings?  Trust me, my feelings will not be hurt.  Top with raspberries, sliced almonds, a dusting of cinnamon and sugar or freshly chopped peaches.  

Endless opportunites folks.

Another perk?  These keep well in the fridge and are equally perfect re-heated the following day.  My kids devoured them the next morning topped with a little drizzle of maple syrup.

Croissant French Toast Cups...the hit at your next brunch or breakfast!  Croissants are soaked up in a delicious custard then topped with an array of toppings - blueberries, strawberries or chocolate chips and pecans. (sweetandsavoryfood.com)

I'm not going to lie, my favorite version was the one topped with chocolate chips and pecans.  Just like my middle child {which is probably the reason that we often butt heads...too much alike}.  Also, if you are hosting a gathering - say bridal shower, morning brunch, etc. - these should be the main event.

Maybe with a side of crispy bacon?

Yes, definitely with bacon.

Yield: 12

Croissant French Toast Cups

Pretty up your French Toast with these dazzling croissant cups! Studded with blueberries, strawberries and my personal favorite - chocolate chips and pecans. Dress them up however you like.
prep time: 5 minscook time: 20 minstotal time: 25 mins

ingredients


  • 12 mini croissants or 6 regular croissants, torn into pieces
  • 5 eggs
  • 2 cups half & half
  • 1/2 t. nutmeg
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1 t. vanilla extract
  • blueberries, strawberries, chocolate chips, pecans

instructions


  1. Preheat the oven to 350 degrees and grease a 12-cup muffin tin with cooking spray.
  2. In a large bowl whisk together the eggs, half & half, vanilla extract and seasonings.
  3. Tear the croissants into bite-sized pieces and put into the custard mixture.  Toss to coat the croissant pieces and let sit for 5 minutes.
  4. Fill each muffin tin with the soaked croissants.  Top with blueberries, strawberries or chocolate chips and pecans.
  5. Bake for 20 minutes or until the tops are puffed up and golden brown.  Allow to cool for 5 minutes.  Serve warm with maple syrup.
Created using The Recipes Generator

Saturday, July 14, 2018

Mushroom & Asparagus Rice Pilaf

This super simple side dish is a crowd pleaser!
Crispy vegetables and creamy rice bring it all together.

Mushroom & Asparagus Rice Pilaf....a simple, 20 minute side dish full of beefy mushrooms and crisp vegetables.  This rice pilaf pairs great with grilled steak, shrimp, chicken or by itself! (sweetandsavoryfood.com)

Friends, I've missed you!

Our lives have been a bit of a whirlwind {to the point of where I've hardly even cooked}, but I'm back and slowly things are getting put back in place.

Last Friday I dropped the kids off with one set of grandparents and the husband and I had two days to ourselves.  We had dinner with good friends one night and boated with another set of friends the next day.  The weather was beautiful!  Then on Sunday I headed to my parents {where the kids were} and spent an additional 3.5 days at their house.

I intentionally planned this.  I wanted to go to my parent's house without having an agenda.  They live 1.5 hours away so it often seems like we are only there for events {i.e. Thanksgiving, Christmas, Easter, etc.}.  Can I tell you how nice it was to be there with no plans?

We spent oodles of time on their screened in porch and two days at the pool and consumed way too many delicious calories at their table.  I woke up slowly, dranks lots of coffee, read a whole book, went to a movie, consumed two slices of homemade apple pie, stayed up late and soaked in good quality time.

Mushroom & Asparagus Rice Pilaf....a simple, 20 minute side dish full of beefy mushrooms and crisp vegetables.  This rice pilaf pairs great with grilled steak, shrimp, chicken or by itself! (sweetandsavoryfood.com)

We packed up on Wednesday and then I promptly dropped the kids off at their OTHER set of grandparents {who also live 1.5 hours away - in a different direction} as they wanted them for a few days with their local fair in town.

I finally made it home, cleaned the house, did buckets of laundry and prepared a MEAL.  I had hardly remembered what a meal was, having snacked my way through the previous days and apparently the husband was feeling the same way as he had texted me earlier in the day and said, "this is the 3rd night in a row of microwaved brats for supper.  I'm ready for you to come home and cook!"

So I made burgers on the grill and this Mushroom & Asparagus Rice Pilaf.  I was feeling the need for a little greenery in my life.

Mushroom & Asparagus Rice Pilaf....a simple, 20 minute side dish full of beefy mushrooms and crisp vegetables.  This rice pilaf pairs great with grilled steak, shrimp, chicken or by itself! (sweetandsavoryfood.com)

People are always telling me that they need more ideas for side dishes.  They can easily whip up the main dish, but then they are lost when it comes to finding something to serve beside it.

THIS IS THE DISH.

I served it with burgers, but it can easily be served along side a steak, or grilled chicken or even just topped with sauteed shrimp.  And for my vegetarian readers {do I have any?}, it's perfect simply alone.  Just swap out the beef broth with vegetable broth.

I loved how hearty it tasted - compliments of the beef broth - plus the beefy mushrooms - it really is filling!

Mushroom & Asparagus Rice Pilaf....a simple, 20 minute side dish full of beefy mushrooms and crisp vegetables.  This rice pilaf pairs great with grilled steak, shrimp, chicken or by itself! (sweetandsavoryfood.com)

I also purposely served this while the kids were gone, as I have ONE child who hates mushrooms and ANOTHER child who hates asparagus.

So this meal would have been a double edged sword of whining, complaining and gagging noises at the dinner table.  And frankly I just wasn't in the mood for that nonsense.  The husband and I actually had a dinner in peace!

And since the hubby doesn't often read this blog I will also tell you that I had one small helping and he stood hovering over the stove with a wooden spoon inhaling the rest of the dish.

Mushroom & Asparagus Rice Pilaf....a simple, 20 minute side dish full of beefy mushrooms and crisp vegetables.  This rice pilaf pairs great with grilled steak, shrimp, chicken or by itself! (sweetandsavoryfood.com)

Are you one of those people who can eat leftover Chinese food cold and straight out of the carton the next day?  If you are, this rice pilaf works just the same.

Stand with the fridge door open and shovel in the leftovers.  No judging here.  

Share the love with this dish!

Yield: 4-6

Mushroom & Asparagus Rice Pilaf

This simple, 20 minute side dish is full of flavor! Beefy mushrooms, crisp asparagus and creamy, fluffy rice come together quick to complement any meal.
prep time: 5 minscook time: 15 minstotal time: 20 mins

ingredients


  • 1 bunch asparagus, the ends trimmed and discarded, cut into 2 inch pieces
  • 5-6 fresh button mushrooms, sliced
  • 1 small onion, diced
  • 1/2 cup white rice
  • 1/4 cup beef broth (or chicken can be used)
  • 2 T.  butter
  • 1 t. garlic powder
  • 1 t. salt
  • 1 t. pepper
  • 1/2 cup sliced almonds
  • non-stick cooking spray, to coat the skillet

instructions


  1. Heat a large, rimmed skillet to medium heat and coat with cooking spray.
  2. Prep the asparagus, mushrooms and onions.  Saute the onions for a few minutes until tender.  Then add in the asparagus and mushrooms, continuing to stir/saute until slightly tender.
  3. When the veggies are tender, add in the garlic powder, salt, pepper and butter.  Stirring to combine.
  4. Add in the rice and beef broth and stir.  Place a lid on the skillet and turn the heat to LOW.  Let this mixture cook for 15 minutes.
  5. Stir and check and see if the rice is fully cooked, if not give it a few more minutes.  Serve warm, topped with sliced almonds.
Created using The Recipes Generator

Monday, July 9, 2018

Jumbo Kitchen Sink Cookies

I dumped everything into the mixing bowl for these cookies!
Crispy on the edges and soft in the middle.  Dessert perfection.

Jumbo Kitchen Sink Cookies...these cookies are huge, sweet, salty and full of chewy, ooey goodness!  Truly everything but the kitchen sink! (sweetandsavoryfood.com)

Happy Monday!

Did you survive the 4th of July?  Was it a loooooooooong holiday weekend for you or just another day?  It was a little bit of both for us.  We worked and played and while writing this I had to physically put my eyes on the calendar to even see what day it was.

It's a hard life.

I'm currently at my parent's house for a few days with the kiddos.  They came early while we went boating with our friends and I finally met up with them yesterday.

Jumbo Kitchen Sink Cookies...these cookies are huge, sweet, salty and full of chewy, ooey goodness!  Truly everything but the kitchen sink! (sweetandsavoryfood.com)

Their house is a bit like a summer resort.  They have a nice big lot, with a large yard that backs up to open ground {see my IG story for a tour}, with plenty of room to run.  We spend most of our time on their big screened in porch - drinking coffee and reading the paper in the morning, throwing out a picnic lunch for everyone mid-day, then finally transitioning to drinks {margaritas, gin and tonics, wine} and yummy food for dinner.

When I have the kids here we throw in visits to the swimming pool, the Sugar Shack {ice cream} and walks in the local cemetery {creepy - but hey, exercise is needed after all that food and drink!}.

Oh, and did I mention I always bring a good book too?  It truly is relaxing.  I try and make a point each summer to get back during a week when nothing is planned so we can just hang and relax.

Jumbo Kitchen Sink Cookies...these cookies are huge, sweet, salty and full of chewy, ooey goodness!  Truly everything but the kitchen sink! (sweetandsavoryfood.com)

These cookies remind me a bit of my parent's house.  A little bit of everything thrown in, nothing making much sense, but delicious in the end.

I make them HUGE, pretty much the size of an adult hand, so that when I eat just ONE, I feel better about myself because I only ate ONE.

Which in fact, it is more like TWO, because they are so large.

Whatever.

Jumbo Kitchen Sink Cookies...these cookies are huge, sweet, salty and full of chewy, ooey goodness!  Truly everything but the kitchen sink! (sweetandsavoryfood.com)

These Jumbo Kitchen Sink Cookies are crispy on the edges and chewy and soft in the middle.  Don't over bake these!  They are supposed to be a bit chewy and gooey in the middle.  Trust me!

I preferred to fold mine in the half and dunk that big thing in a glass of cold milk.  But, do whatever you love.  They are great dunked in hot coffee too.  Or used as "the sandwich" for an ice cream sandwich {I only tried that once, then promptly put the ice cream away}.

Big time problems with that last one.

Super good.

Jumbo Kitchen Sink Cookies...these cookies are huge, sweet, salty and full of chewy, ooey goodness!  Truly everything but the kitchen sink! (sweetandsavoryfood.com)

And hey, guess what?

If you're not a coconut fan...omit that and replace it with another favorite.  I've done these with crushed corn flakes and even salty potato chips.

Yes, potato chips.

That sweet and salty combo is pretty dang good.  Give these a whirl and watch everyone smile!  And if you do make them and show them off on social media be sure to tag me {@sweetsavoryeats}!  I promise if I see it I'll tag in my Instagram story.


Yield: 18 jumbo cookies

Jumbo Kitchen Sink Cookies

Everything gets thrown into the bowl for these cookies! Big, hearty and full of sweet milk, white & dark chocolate chips, pecans, oats and coconut.
prep time: 10 minscook time: 14 minstotal time: 24 mins

ingredients


  • 1 1/2 sticks unsalted butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 t vanilla extract
  • 2 cups flour
  • 1/2 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 2 eggs
  • 1 cup pecans, chopped
  • 1/2 cup shredded sweetened coconut
  • 3/4 cup white chocolate chips
  • 3/4 cup milk chocolate chips
  • 1/2 cup dark chocolate pieces, chopped
  • 1 cup old-fashioned oats

instructions


  1. In a large bowl or stand mixer combine the softened butter and sugars until creamy.  Add in the eggs, one at a time and then the vanilla extract.
  2. Sift together the salt, baking powder, baking soda and flour.  Add this to the creamed butter/sugar mixture.  Then add in the oats.
  3. Lastly, gently stir in the add-ins: pecans, coconut and chocolate chips.
  4. Cover the dough and chill for at least 1 hour.
  5. Preheat the oven to 350 degrees.  Spray a large cooking sheet with cookie spray.
  6. Take 1/4 cup of dough, roll into a ball and place on the cookie sheet, gently pressing down.  Only put 6 cookies on a sheet, as they will spread a bit when baking.
  7. Bake for 12-14 minutes or until the edges are just browned.  They should still be a bit soft in the middle.  Remove from the oven and transfer to a wire cooling rack.   Keep in an airtight container for storage.
Created using The Recipes Generator

Sunday, July 1, 2018

24 Hour Greek Chicken Marinade

I've discovered my new favorite chicken marinade!
Better yet, it can be prepped ahead 24 hours in advance.

24 Hour Greek Chicken Marinade...this will be your NEW, favorite marinade!  5 minute prep and can stay marinating for up to 24 hours.  Creamy, lemony, garlicky and perfect for summer! (sweetandsavoryfood.com)

Somehow, the calendar flipped over to July when I was not paying attention.  Every week in June was busy for us.  I'm guessing this is just how Summer is from here on out till death?  Readers who are 20 years my senior, can you please confirm or deny this?  Summer just goes so stinking fast whereas the days of cold, gloomy January drag on like honey leaving a jar.

Last week the kids were at Vacation Bible School at our church and I volunteered.  I figured since my youngest was now old enough to attend, I should probably get my butt there and help out.  I brought out my most inner "craftiness" and came home each day with glue stuck under my fingernails and random magic markers dotting my skin like tattoos.

It will be fun they said.

In all good fun, it actually was.  Minus the one day my 4 year old wanted to attach herself to my leg.  Other than that, all good fun.

24 Hour Greek Chicken Marinade...this will be your NEW, favorite marinade!  5 minute prep and can stay marinating for up to 24 hours.  Creamy, lemony, garlicky and perfect for summer! (sweetandsavoryfood.com)

We did end the week with my middle child coming down with strep throat AND an ear infection.  AS YOU DO when around oodles of random children with their snotty noses and unwashed hands.

It took her about 24 hours to come around, but she perked up after a good dose of meds and a little extra "mom" time.  If you follow me on Instagram you saw her and I spending Saturday morning together at the Farmer's Market, getting groceries and finally a much-needed ice cold drink at Starbucks.  Which she claimed, "felt so good on her throat".

Well, mission accomplished.

Then, we came home to THIS chicken.

24 Hour Greek Chicken Marinade...this will be your NEW, favorite marinade!  5 minute prep and can stay marinating for up to 24 hours.  Creamy, lemony, garlicky and perfect for summer! (sweetandsavoryfood.com)

Let me give this chicken a bit of a back story.  Way back in let's say circa 1996, my family went on vacation to this little lake resort in Minnesota.  At the time I was in high school, yet my sister was already married.  Like most families {or maybe this is just how we do it?}, when on vacation we usually go out for dinner a few nights, but the remaining nights we take turns cooking at the cabin.

My sister and her husband took one night and I distinctly remember my brother-in-law marinating chicken in a bottle of Zesty Italian Dressing all day and then later grilling it for dinner.

You would have thought he had invented a cure for cancer.  WE LOVED IT.  Well now, circa 2018, everyone knows that chicken marinating trick.  In fact most of America has been doing this since.  But, some 25 years later, I've come to realize I'm kind of tired of that darn marinade.

Could we please try something else?

24 Hour Greek Chicken Marinade...this will be your NEW, favorite marinade!  5 minute prep and can stay marinating for up to 24 hours.  Creamy, lemony, garlicky and perfect for summer! (sweetandsavoryfood.com)

Naturally, out of sheer boredom and chicken fatigue, I came up with this 24 Hour Greek Chicken Marinade.  Honestly because I had yogurt that needed used up, a plethora of lemons, a jar of minced garlic and enough fresh parsley on my deck to alert the authorities.

So I researched a bit and came up this creamy, lemony, garlicky, fresh herby marinade that is now my new favorite.

We ate this grilled chicken with some baked beans and called it dinner.  Then the next day for lunch I warmed up the leftovers, added a slice of cheese, put them on buns and the kids ate sandwiches.  Loved both ways!

I absolutely LOVE how it can marinate the day prior.  Nothing beats a little upfront prep work {seriously, just 5 minutes}, to make dinner super simple the next night.  You can even freeze the marinade and the chicken in the Ziploc baggie, lay it flat and keep it in your freezer for up to 3 months.

Whose ready to change up their grilled chicken routine?

Yield: 6-8

24 Hour Greek Chicken Marinade

This creamy, delicious Greek marinade will give your chicken the best flavor! Marinate for up to 24 hours for your next grilling party.

ingredients


  • 1 cup plain Greek yogurt
  • 2 T olive oil
  • 4 cloves garlic, minced
  • 1/2 T dried oregano
  • 1 lemon, juice + zest
  • 1/4 cup fresh parsley, chopped
  • 1 T salt
  • 1 T pepper
  • 6-8 boneless, skinless chicken breasts or thighs

instructions


  1. Place the chicken pieces in a large plastic Ziploc baggie.
  2. Place in all marinade ingredients - yogurt, olive oil, garlic, oregano, lemon juice and zest, parsley, salt and pepper.
  3. Seal the Ziploc baggie removing any excess air.  Squeeze the baggie to mix and combine the marinade ingredients around the chicken.  Place in the fridge and marinate for up to 24 hours.
  4. When ready to eat grill the chicken, disgarding any remaining marinade.
Created using The Recipes Generator