Homemade Life

Cooking For The Ones I Love

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This chicken is delicious.  It’s sweet and a little spicy.  I serve it with roasted potatoes and sauteed green beans.  It turns out great on a BBQ, but since we don’t have one I use our indoor grill.  Piri Piri Chicken 5 garlic cloves, cut in half 1 red pepper, chopped coarsely 1 unseeded jalapeno pepper, diced 1/2 cup olive oil 2 tbsp. cider or red-wine vinegar 1 tsp. salt 1/2 tsp. hot red chili flakes 4 skin-on, bone-in chicken breasts Combine garlic and peppers in a large saucepan over medium heat.  Add the oil, vinegar, salt and chili flakes.  Stir often until peppers sizzle and soften, about 5 minutes.  Let cool 10 minutes.  Pour into a food processor or blender and puree. Preheat grill to medium.  Place chicken in a large bowl and pour in 1/2 cup sauce and coat.  Oil grill and cook chicken until juices run clear when pressed.  Baste chicken with remaining sauce.

This chicken is delicious.  It’s sweet and a little spicy.  I serve it with roasted potatoes and sauteed green beans.  It turns out great on a BBQ, but since we don’t have one I use our indoor grill. 

Piri Piri Chicken

  • 5 garlic cloves, cut in half
  • 1 red pepper, chopped coarsely
  • 1 unseeded jalapeno pepper, diced
  • 1/2 cup olive oil
  • 2 tbsp. cider or red-wine vinegar
  • 1 tsp. salt
  • 1/2 tsp. hot red chili flakes
  • 4 skin-on, bone-in chicken breasts

Combine garlic and peppers in a large saucepan over medium heat.  Add the oil, vinegar, salt and chili flakes.  Stir often until peppers sizzle and soften, about 5 minutes.  Let cool 10 minutes.  Pour into a food processor or blender and puree.

Preheat grill to medium.  Place chicken in a large bowl and pour in 1/2 cup sauce and coat.  Oil grill and cook chicken until juices run clear when pressed.  Baste chicken with remaining sauce.

Filed under food chicken grill

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I love shortbread, especially dipped in chocolate.  These are great with a cup of tea or coffee.  Chocolate Dipped Shortbread 1 stick butter, room temperature 1/4 cup superfine sugar or powdered sugar 1/2 tsp. vanilla extract pinch of salt 1 cup all-purpose flour 1 cup semi-sweet chocolate chips 2 tbsp. butter Preheat oven to 375 degrees. Blend the 1 stick of butter, sugar, vanilla and salt in a bowl with a fork until well combined.  Sift flour and then add the butter mixture, blend with a fork until a soft dough forms.  Place dough in an ungreased square baking pan.  Pat the dough into the pan to make it even.  Bake shortbread until the edges are golden brown, about 10-15 minutes.  Take out of oven and wait 5 minutes, then cut into small squares.  Cool on a wire rack. Melt chocolate chips and 2 tbsp. butter in a bowl set over a pot of boiling water.  Stir consistently.  When chocolate is almost melted take off heat and stir until completely melted.  When cookies are completely cooled, dip into chocolate.  Place on a cooling rack and let the chocolate harden.

I love shortbread, especially dipped in chocolate.  These are great with a cup of tea or coffee. 

Chocolate Dipped Shortbread

  • 1 stick butter, room temperature
  • 1/4 cup superfine sugar or powdered sugar
  • 1/2 tsp. vanilla extract
  • pinch of salt
  • 1 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp. butter

Preheat oven to 375 degrees.

Blend the 1 stick of butter, sugar, vanilla and salt in a bowl with a fork until well combined.  Sift flour and then add the butter mixture, blend with a fork until a soft dough forms. 

Place dough in an ungreased square baking pan.  Pat the dough into the pan to make it even. 

Bake shortbread until the edges are golden brown, about 10-15 minutes.  Take out of oven and wait 5 minutes, then cut into small squares.  Cool on a wire rack.

Melt chocolate chips and 2 tbsp. butter in a bowl set over a pot of boiling water.  Stir consistently.  When chocolate is almost melted take off heat and stir until completely melted.  When cookies are completely cooled, dip into chocolate.  Place on a cooling rack and let the chocolate harden.

Filed under food baking cookies chocolate

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Living in the city and not having an outdoor space brings me down sometimes.  I crave BBQ’d food like when I was growing up.  My dad would fire up the grill anytime of the year, standing out there in the pouring rain, just to grill up our dinner.  I now have an indoor grill, which is by no means the same, but it does the job.  I often make shish kebabs, which we all enjoy, anytime of the year. Greek Shish Kebab 5 skinless, boneless chicken breast 1 red onion 1 small zucchini any other veggies you like (cherry tomatoes, red pepper, etc…) 1/4 cup olive oil 1 tbsp. dried oregano 2 cloves garlic, minced salt and pepper to taste Cut chicken, onion and zucchini into bite size pieces.  In a bowl combine oil, oregano, garlic, salt and pepper.  Toss meat and veggies in oil mixture.  Cover with plastic wrap and let marinate at least 1 hour. Skewer meat and veggies and cook on grill until meat is cooked through (not pink and juice runs clear when pressed) and veggies are soft. Serves 4.

Living in the city and not having an outdoor space brings me down sometimes.  I crave BBQ’d food like when I was growing up.  My dad would fire up the grill anytime of the year, standing out there in the pouring rain, just to grill up our dinner.  I now have an indoor grill, which is by no means the same, but it does the job.  I often make shish kebabs, which we all enjoy, anytime of the year.

Greek Shish Kebab

  • 5 skinless, boneless chicken breast
  • 1 red onion
  • 1 small zucchini
  • any other veggies you like (cherry tomatoes, red pepper, etc…)
  • 1/4 cup olive oil
  • 1 tbsp. dried oregano
  • 2 cloves garlic, minced
  • salt and pepper to taste

Cut chicken, onion and zucchini into bite size pieces. 

In a bowl combine oil, oregano, garlic, salt and pepper.  Toss meat and veggies in oil mixture.  Cover with plastic wrap and let marinate at least 1 hour.

Skewer meat and veggies and cook on grill until meat is cooked through (not pink and juice runs clear when pressed) and veggies are soft.

Serves 4.