Oregano is one of my favorite herbs…super versatile and it’s flavor compliments so many types of proteins. With a jar of this marinade in your fridge, you could make two delicious meals this week…perhaps Roasted Oregano Chicken on a Sunday evening and then a few days later Grilled Oregano Shrimp. An investment in your dinner bank and super kid-friendly as well, this marinade is a keeper!
I'm not a gadget girl, give me a chef's knife and I can get dinner on the table. That said, I LOVE my food processor. It's a particular type of magic to toss in a few ingredients, hit the pulse button, and in 30 seconds you have a perfectly emulsified dressing. Of course, a mason jar works fine, but if you don't have a food processor, consider adding it to your wish list...it will quickly your favorite thing in the kitchen! Happy cooking!
3-4 Oregano, large sprigs, leaves removed from the stems
1 shallot, peeled and halved
1 tsp Kosher salt
¼ White wine vinegar
¾ Olive oil
Place oregano and shallot in the food processor and pulse until combined.
Add the Kosher salt, white wine vinegar and olive oil and pulse until emulsified.
Use right away or store in the fridge for up to 5 days.
I love experimenting with barbecue sauce recipes. It’s one of the easiest things to make, your house smells amazing, and you have this delicious condiment in the fridge to jazz up all sorts of lunches and dinners. This is the sauce I make as soon as the season for grilling and smoking arrives – the secret is the beef broth – it adds such an interesting and tasty flavor.
This is my classic version, the one I return to year in and year out. My version makes a lot because I love having extra mason jars full of it in the fridge. I use it to make my barbecue chicken, mix it in with pulled pork and serve it with brisket. Happy cooking!
4 cups Ketchup
1½ cups Beef Broth
1 cup Apple cider vinegar
3 tbsp Worcestershire sauce
10 tbsp Light brown sugar
2 tbsp Ground mustard
2 tbsp Garlic powder
2 tbsp Onion powder
1 tbsp Paprika
Add all ingredients to a large saucepan / small stockpot.
Whisk throughly to combine.
Heat over low heat, once the sauce begins to bubble, reduce to low, stir and simmer for at least 20 minutes or as long as 1 hour. The longer the sauce simmers the more the flavors meld and deepen.