Fresh Herb Marinade – A Recipe!

Kayla Howard Real Food Leave a Comment

Fresh herb marinade – A recipe!
by Kayla Howard

Let’s see, we’re having company tomorrow so I should make something totally new—something that I’ve never made before in my life. In fact, I’m not even going to use a recipe, I’m just going to make this up as I go along.

Have you ever done that?

Ha-ha! Why do women do that? Maybe it’s just me and I shouldn’t assume you do that to. This weekend was no exception to my normal pattern of doing things. 

I’ve been participating in something called Bountiful Baskets. This is wildly fun for me because I like gifts and surprises. Each week I get to go get a whole box of veggies then thoroughly enjoy discovering everything from ordinary potatoes to exotic lychee fruits. After that, I sit down and plan how I’m going to use ALL of them during the week for our meals. We ate vegetables before, but I do believe this has upped it. 

This week I added a pack of herbs to my order. And a PACK of herbs it was!!! I carted home a big sack of many different fresh cut herbs for cooking this week—and I stepped up to the challenge I set for myself—to use them all.

My first thought was, “how can I use a whole bunch of these all at once?” That’s when my eyes fell on my Vitamix blender. Ah-HA!
 
Into my blender I stuffed and stuffed….
 
 
Then blended and blended and finally produced a green paste.
 

After that I marinated the chicken with my green paste, then today we barbecued and ate it with our guests. And yes, it was delicious! 

As we ate and visited, I suddenly realized what it was that finally freed me in my kitchen to pull something like a bunch of herbs and no recipe to make a yummy meal. You’ll never guess what it was.

Ratatouille

Yes, the movie Ratatouille. As I watched the rat sniff different herbs and ingredients, then decide what worked and what didn't, I thought to myself, “I can totally do that.” That was the day I started paying more attention to what smelled good and how it would work together and less time following recipes.

Unfortunately, that makes it hard to translate to you just exactly what I did, but I’m working on a cookbook so I’m trying to remember to at least take pictures. [wink]

Okay—are you ready? I present to you, Herb Crusted Chicken!

1 fistful/small bunch each of:
·         Rosemary
·         Dill
·         Sage
·         Thyme
·         Basil
1-2 onions quartered
Juice from 1-2 lemons
Olive oil
Sea Salt
Chicken

Blend the herbs, onions and lemon juice in a blender until mixed. Blend it as smooth as you like. I left mine a little chunky.  I meant to add garlic, but forgot.  I think it would be wonderful if you did.
 
Next layer chicken breasts, (mine were frozen) sprinkle with some olive oil, salt and part of the herbs. Continue to layer until you’ve used all the marinade. Leave in the fridge over-night if frozen, or for a few hours if not. 

Barbecue until done or bake at 375 degrees in an oven until done, (about 30 minutes).  I kept a thick layer of the herbs on the chicken as it grilled, (them promised my guests that it wasn't mold).

ENJOY!

Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home.  She is a  Biblical Health Coach and Senior T-Tapp Trainer, certified to teach all forms of T-Tapp.  If you'd like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions!  Visit her website: www.kaylahoward.com or Send an email to: kayla@t-tapp.com

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