This was inspired by something I saw on a Paleo website. Check out this yummy marinade that is perfect for chicken or pork. It can be hot if you use the habanero peppers. I used a serrano instead. You will need a food processor for this recipe.
Marinade (I marinaded chicken for 24 hours...which resulted in delicious delicious chicken)
4 green onions (cut up)
1 whole shallot (peeled and cut up)
5 cloves garlic (roughly chopped)
1/4 cup EVOO
2 splashes of vinegar
Juice of 2 limes
1/2 inch fresh and peeled ginger
1-2 T of honey
1/2 tsp of cinammon
1 tsp of allspice
pinch nutmeg
1 pepper (either habanero, Serrano, or jalapeno) seeded and chopped
1 tsp of salt
1 tsp of pepper
Put all of this in the food processor and pulse until very smooth. I put this over a cut up chicken fryer that I grilled. It was so good. It would awesome for pork, but don't marinade it for more than 8 hours.
Happy eating!
Thursday, March 29, 2012
Maple and Sage Roasted Butternut Squash
I have not posted in many months. Studying for the licensing exam in psychology is a full time job on top of my full time job. I am still cooking, but finding it difficult to blog about it. Here is a simple roasted squash that I had at my cousin Sarah's house. It is an Ina Garten recipe and just delicious.
Roasted Butternut Squash
1 butternut squash
1 head of garlic (take the head apart so that there are many cloves, but leave the cloves whole and unpeeled)
16 sage leaves (left whole)
2 T of EVOO
2 T of real maple syrup
1/4 pound of chopped bacon or pancetta
Preheat oven to 400
1) cut up squash into bite sized pieces
2) place squash on a cookie sheet (foiled lined may be a good idea)
3) toss with EVOO and liberal amounts of salt and pepper
4) drizzle maple syrup over the squash and toss
5) scatter whole garlic cloves over the top and mix around
6) roast for 20 minutes
7) after 20 minutes, scatter the sage and bacon
8) roast for 20 to 30 more minutes
9) the squash should be soft and caramelized
This is the best squash ever. Try it now. For a vegetarian version, omit the bacon, but it won't be as good. If omitting bacon, maybe place some pats of butter over the top.
Enjoy!
Roasted Butternut Squash
1 butternut squash
1 head of garlic (take the head apart so that there are many cloves, but leave the cloves whole and unpeeled)
16 sage leaves (left whole)
2 T of EVOO
2 T of real maple syrup
1/4 pound of chopped bacon or pancetta
Preheat oven to 400
1) cut up squash into bite sized pieces
2) place squash on a cookie sheet (foiled lined may be a good idea)
3) toss with EVOO and liberal amounts of salt and pepper
4) drizzle maple syrup over the squash and toss
5) scatter whole garlic cloves over the top and mix around
6) roast for 20 minutes
7) after 20 minutes, scatter the sage and bacon
8) roast for 20 to 30 more minutes
9) the squash should be soft and caramelized
This is the best squash ever. Try it now. For a vegetarian version, omit the bacon, but it won't be as good. If omitting bacon, maybe place some pats of butter over the top.
Enjoy!
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