The article published by Health Watch MD last week about herbs and spices was so much fun to do. I did give some ideas about what herbs and spices paired with which foods – but I thought I would share some of my favorite herbs and spices recipes, so you could take advantage of the wonderful summer growing and grilling season.
To Prepare Your Meat or Poultry for the Grill:
Marinate chicken breasts, thighs or a pork tenderloin for 1 hour in a mixture of 2 TB Olive oil, 1 TB Chopped Rosemary, 1 TB Chopped Parsley, 1 Cup White Wine, (or Apple juice) and 1 TB Dijon Mustard. Remove from the marinade, pat dry and season with salt and pepper and grill. Add a green salad and a side of the Herb Cornbread Muffins and you have dinner!
½ Cup Minced Onions
TB Unsalted Butter
Garlic Cloves, grated
½ Cups Ketchup (low sugar if possible)
Cup Bourbon (optional)
TB Dark Brown Sugar
Tsp Cayenne Pepper
Tsp Smoked Paprika
TB Lemon Juice
Cup Cider Vinegar
TB Worcestershire Sauce
Cup Orange Juice (if not adding bourbon, add another ½ cup orange juice.
the onion in the butter and turmeric until soft. Add the garlic and cook and
stir for an additional minute. Stir in the remaining ingredients and bring to a
boil. Lower the heat and simmer for 30 – 45 minutes or until slightly
thickened. Serve with chicken, portabella mushrooms or pork that has been seasoned with a sprinkle of smoked
paprika, salt and pepper.
using dried use 1 TB)
oven to 400F. Combine the flours, corn meal, sugar, baking powder and salt
together in a large bowl.
bowl, stir in buttermilk, oil, egg whites, and herbs.
ingredients to the dry ingredients – mixing just until dry ingredients are
moistened. Pour batter into 12 or 24 non-stick sprayed muffin tin. Bake 12 -18
minutes or until golden brown.