Bring on the oregano
I can’t help it, I get a weird satisfaction out of watching my garden grow. Even more satisfying is using what I grow in a meal for my family. I’m getting ahead of myself here since it’s merely an herb I speak of but still…..I grew it!
Last week I went a little overboard and made enough Black eyed peas with pesto salad to feed most of these people
This week the oregano is ready to be trimmed but I only have
four three people in my house who would want a meal with oregano so I need to chillax on the buffet size dishes I make.
I love this marinade and always fall back on it in the summer for chicken bbq’ing but dried oregano is what the original recipe calls for. My brother-in-law first quickly mentioned these ingredients to me as a marinade for his very gross deer heart that he had just gutted and I mentally recorded it for something a little less horror filmish.
4 or 5 large skinless, boneless chicken breasts. This works with perfectly with any meat and seafood but marinade time changes
1/4 cup olive oil
1/4 cup chopped fresh oregano or 3 tbsp dried oregano
2 tsp salt
1/4 cup worchestire sauce
2 tbsp dried garlic flakes
1/2 cup lemon juice
Put everything in to a ziplock bag and massage the chicken with marinade. Let sit for at least 4 hours. Grill, bake or barbecue.
With 3 tbsp of fresh oregano left from the marinade I added it to some cooked jasmine rice along with lemon juice, salt and fresh feta cheese. In keeping with the Greek theme I chopped up some fresh cucumbers and sprinkled them with salt n pepper along with a bit of……yup oregano!
So light, flavorful and yummy! Steve had some plain yogurt and a whole wheat pita with his.
What’s your favorite herb?