Summer Chicken Marinade made on repeat — marinade and throw on the grill

Posted on July 30, 2026 | Leave a comment

These grilled chicken breasts are always a good idea. I keep a few packages in the freezer of thin chicken breasts , but you can do this marinade with a thicker breast , or use boneless skinless chicken thighs.

Marinade is simple ingredients that can be usually found in one’s pantry but if not easily obtainable. I made the thin breasts and marinated them for about 31/2 hours. At least 40 minutes but no more than 4 hours because they start to break down the fibers of the chicken . You’ll want chicken pieces to be even sometimes I use a rolling pin or the flat side of a meat mallet.

Awesome served for dinner with some spinach and some corn on the cob but obviously very delicious the next day or day of in a salad.

And really delicious the next day cold out of fridge, perfect for a picnic.

Enjoy!

Ingredients:

I used about 2 lbs. thin chicken breasts, this marinade will be good for up to 4 lbs.

1/3 cup olive oil

1/4 cup apple cider vinegar or red wine vinegar

3 Tablespoons Worcestershire Sauce

2 heaping Tbsp. Dijon Mustard

2 Tablespoons fresh lemon juice –probably juice of 1 juicy lemon

2 Tablespoons Italian Seasonings — dried and available in every supermarket

2 teaspoons kosher salt

1 tablespoon black pepper

1 teaspoon granulated sugar ( it’s just a teaspoon and it makes a difference)

Directions:

I like to combine all marinade ingredients in a large measuring cup. I whisk it up and then combine chicken and marinade in a large plastic freezer bag and up to 4 hours marinate them if I can. If not at least 40 minutes.

Preheat grill to medium heat — I spray my grill with Pam Grill Spray bring it to medium high heat and add chicken, allowing any excess to drip off . Discard the remaining marinade , this is why I love the baggie. Place chicken on the grill for 7-8 minutesI watch it carefully the very thin pieces barely need 7-8 minutes, just watch them — no one likes to eat burnt chicken. Flip chicken over and it should be done in another 7 minutes depending on the size of the chicken pieces.

Transfer to a plate and let rest before slicing.

Your welcome for this delicious marinade recipe that I promise you you will cook over and over again.

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Easy Peasy Chicken Caprese

Posted on July 27, 2026 | Leave a comment

This is one of those recipes that I make that is so super easy. Very few ingredients and other than cutting tomatoes and mozzarella balls, there is very little prep. You gotta love meals like this, especially in the summer when these beautiful heirloom tomatoes are abundant. I really only make this in the summer . It is light and delicious and makes for a beautiful salad as well and you can serve it at room temperature. I made this last night with burnt brussel sprouts on the side . You’re not going to believe how easy this is. It’s amazing!

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Ingredients:

1 container marinated bocconcini ( mozzarella balls) you will need the oil from the container to marinate chicken ( it comes in an olive oil marinade with spices)

4 skinless, boneless chicken breast halves , I buy them pounded thin or use chicken tenderloins –you just don’t want them too too thick — or just pound them yourself- a good mallet helps but buy thin if you can

Kosher Salt and Freshly Ground Black Pepper

1 pint heirloom ( if you can get them) cherry or grape tomatoes, halved

*a little cut up basil is always a good idea!

Directions:

Take bocconcini balls out of the marinade. Cut bocconcini balls in quarters. Transfer about 1/2 of the marinade from bocconcini to a medium size baking dish , add the chicken , salt and pepper the chicken and let it sit at room temperature for about an hour before cooking. If you’d like you can refrigerate , and take out and bring to room temperature before grilling.

Put cheese in a bowl, add the remaining oil marinade and add the cut tomatoes to this bowl. Salt and Pepper to taste, give it a good stir and put in refrigerator till you’re ready to cook chicken. I removed from fridge about 1/2 hour before I cooked the chicken. Just bring it to room temperature.

Grill the chicken over medium high heat , till you get nice grill marks, probably about 8 minutes. You can cut the chicken into smaller pieces and mix with tomatoes and cheese. I just plated up the chicken and put tomato/cheese mixture on the plate. Perfect summer meal.

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Fresh Basil Pesto

Posted on July 21, 2026 | Leave a comment
photo 2 (6) Chicken and Pesto on the Grill
photo 2 (8) Pasta Pesto

The original recipe for this delicious pesto appeared back in May 2011 on Cooking with Candi and this pesto sauce has summer written all over it. Basil is abundant in the summer and it’s great on pasta as well as chicken. Yummy Pesto was the original title for this recipe way back in 2011.  This is the same recipe from my BFF Suki. I have tried many pesto sauces and this remains my absolute go to favorite. It is super easy and while the basil is abundant you should make it and freeze it. When you freeze the pesto in a container, pour a thin layer of olive oil over the top . I have it frozen for up to 3 months. I use it on chicken, pasta, and it’s wonderful as a spread. This recipe is good for 2 lbs. of pasta usually. So I use 1/2 and freeze the rest if it’s just the 2 of us.

Enjoy!

Pesto Chicken on the Grill with Grilled Peppers and Roasted Sweet Potatoes
DSCN3588 Fresh Basil

If you are going to use on chicken , just brush on the chicken sprinkle a tiny bit of  kosher salt on it and  let it marinate for a few hours at least and it can be marinated  overnight in the refrigerator. Take it out of fridge and let it sit at room temp. before putting on the grill. That’s it!

*You’ll need a food processor

Ingredients:

2 cups fresh basil (washed)

1/2 cup romano cheese (grated)

1/2 cup parmesan cheese ( grated)

1/2 cup pignolli nuts or walnuts

1 cup extra virgin olive oil–use a good one

1 – 3 tablespoons of unsalted butter (it’s good if the butter is softened before adding) you can soften in microwave

4 cloves garlic – peeled and whole

freshly ground black pepper–to taste

*kosher salt to taste if you feel you need it after finished making pesto

Directions:

I put all ingredients except for olive oil in the food processor. Give it a few grinds using the blade attachment. Then I slowly add in the olive oil through the top of processor while it’s on. Beautiful green pesto! so easy. Taste for salt and pepper

Cook pasta and drain and add pesto. Done!

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Angel Hair Pasta with Fresh Tomato Sauce — no cook sauce

Posted on July 14, 2026 | Leave a comment

This is a most delicious delightful easy way to make fresh tomato sauce. Very light served over angel hair pasta and summertime easy. No fuss no muss. I like to make tomato sauce and let it sit for about 4 hours so that’s all the planning you really have to do. Very little prep with very few ingredients and you have a delicious dinner. Summer in a bowl. Enjoy!

Can make tomato sauce in the morning let it sit in fridge all day –take out bring to room temperature -cook past and there you go – delicious light dinner.

Ingredients:

4 pints small cherry or grape tomatoes — you can use different colors or all the same color–halved

1/2 cup Good Olive Oil

6 cloves garlic minced — app. 2 Tablespoons

Fresh Basil — I used a small package from grocery store but probably 15 Basil leaves — this is approximate — I use a kitchen scissor and snip it up into small pieces– you can roughly chop as well

1/2 teaspoon crushed red pepper flakes — more or less depending on your own individual relationship with crushed red pepper flakes

1 teaspoon kosher salt — and more to taste if necessary

1/2 teaspoon freshly ground black pepper

1 pound angel hair pasta

Grated Parmesan cheese — for serving

Directions:

 

In a large bowl combine the tomatoes, 1/2 cup Olive Oil, garlic, basil, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cover with plastic wrap and let it sit out at room temperature for about 4 hours. After 4 hours taste for Salt and Pepper.

When you’re ready to serve, cook up pasta according to box directions for al dente and be careful because angel hair cooks up very fast. Drain the pasta well and add to the bowl with the tomatoes. If you’d like you can add more basil and if you’d like you can add cheese to the bowl . I like to add cheese at the table individually. Use tongs to mix and get oil all over the pasta you’ll need a rather large bowl.

Enjoy! and this recipe can easily be cut in 1/2 but we like cold pasta for lunch so it makes for great leftovers.

 

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Chicken Fajitas on the Grill

Posted on July 12, 2026 | Leave a comment

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IMG_5593.JPG Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They’re called Hobo Packs. This is so easy to make and so delicious to eat. Definitely one of our favorite go to meals in the summer. If you don’t have a grill you can make in the oven on a large rimmed baking sheet.

Very quick prep and delicious ingredients. Feel free to substitute whatever peppers you would prefer. This is what I did.

You’ll need heavy-duty aluminum foil for the grill.

  • If you double up the recipe you’ll need more hobo packs and feel free to experiment with the ingredients. 

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Ingredients:

1 lb. chicken tenders–I cut them in 1/2 so they’re still thick enough that they don’t over-cook in the 15 minutes it takes to cook. If the pieces are too too thin they’ll over-cook. 

1 medium red onion, halved and sliced 1/4 inch thick (approximately)

1 poblano chile or serrano chile whatever you can get. Stemmed and cut lengthwise into 1/2 inch strips. I used both .

1 Red Bell Pepper–cut into strips lengthwise

1 Yellow Bell Pepper –cut into strips lengthwise

*you can really use any peppers that you’d like–these are the ones I used Shishito Peppers would be wonderful as well.

1/4 cup extra-virgin olive oil

1 1/2 tsp. cumin seeds

Kosher Salt and Freshly Ground Black Pepper- you’ll need to be fairly generous with the salt –I used about 1 1/2 teaspoons of salt and a few grinds of the pepper mill.

4 -6 fresh oregano sprigs–at least 1 in each packet–I used 2 in each packet. This is an optional option if no oregano– I like the flavor. 

1 lime, thinly sliced crosswise

Warm flour or corn tortillas, sour cream , guacamole and salsa and some hot sauce for serving. I used small tortillas but any kind will work out nicely. This is a very easy Summer Meal. I also like to serve with rice and beans.

Directions:

Cut up all the veggies, onions and chicken and light the grill, I had the grill turned up high , it should be medium to high. I put it to high to pre-heat and then lowered to a more medium – high, if you are unable to do this step just check on them after 12 minutes to make sure the bottom isn’t burning.

In a large bowl, toss the chicken, onion and all the peppers with the olive oil and cumin seeds. Season generously with salt and pepper and toss again. I like it to sit for about 15 minutes while grill is heating up. 

Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out you can   eyeball it, it needs to fit a pile of veggies and chicken. Last night I increased the chicken so we had about 6 packs.

Pile the chicken and veggies evenly on one 1/2 of each foil sheet and top with the oregano and lime slices. Fold the foil over the ingredients and pinch the edges to seal.

Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, anywhere from 12 to 15 minutes.

Open the packets and serve with warm flour fajitas, sour cream , guacamole, salsa and hot sauce.

*Packets can be made a night ahead of time and kept in the refrigerator.

I usually place all ingredients after cooking in a large serving dish/bowl and let everyone help themselves.

Enjoy!

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Yellow Tomato Gazpacho

Posted on July 10, 2026 | 1 comment

photo 4 (3)photo 4 (2)I had purchased the most beautiful yellow  tomatoes and figured I would make gazpacho. Gazpacho is by far one of my most favorite summer time soups.  This one is fairly smooth.  Before serving I added  avocado and served with tortilla chips for a wonderful most satisfying meal. This is also super easy and you’ll look like a pro if you just follow these easy directions. You’ll need a decent blender and a few easy to obtain ingredients and you have a wonderful additional to any meal or a nice light lunch. This time I used beautiful yellow tomatoes, you can use any color you’d like and you can use any kind of tomato from the small grape or cherry tomatoes to the larger ones.  The yellow tomatoes with the flecks of jalapeno made a strikingly beautiful soup.photo 2 (3) photo 2I have another recipe titled “Farm to Table Gazpacho” it’s more of a traditional gazpacho! I am going to re-post it as well.

Ingredients:

2 lbs. yellow tomatoes, I used regular sized tomatoes. You can use yellow or orange cherry tomatoes and get the same effect. I washed and dried tomatoes and cut into quarters or halves for easier blending. Heirlooms are amazingly delicious when in season which they are right now! My sister makes this recipe by parboiling the tomatoes, removing the skin and cutting core out of tomatoes. This is an other option. I opted for the easier method but both are delicious and work well.

1 garlic clove (average sized)–you can use 2 cloves if you like a bit more bite of garlic

1/4 cup extra-virgin olive oil

1 jalapeno, seeded and minced ( be careful handling jalapenos always, I use rubber gloves and be very careful not to get seeds on my hands) wash carefully after cutting up jalapenos, seriously. If you like more kick keep a few seeds from jalapenos. You can use Serrano Chiles also but I still think Jalapenos have the most bang for the buck.

app. 1 tsp. kosher salt and freshly ground black pepper to taste , you may need to add salt and pepper at the end

Diced avocado and tortilla chips for serving.

Directions:

In a blender, puree the halved tomatoes and garlic with 1/4 cup of water. While the machine is on I gradually add the olive oil until fully incorporated. Transfer to a bowl then stir in the jalapeno and season with salt and pepper. Refrigerate until chilled, at least an hour or so, better overnight.

When you’re ready to serve ladle the gazpacho into bowls and top with diced avocado. Serve with tortilla chips. If you leftover shrimp it is also delicious to add and makes it more of a meal!

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Chicken on the Grill: summer staple marinade

Posted on July 7, 2026 | Leave a comment

Grilling Chicken is a summer staple in our house. This recipe requires no marinating and whips up quickly. In less than 15 minutes from start to finish. Really quick.

You probably have all the ingredients in your pantry.

I love chicken thighs but if you must use breasts you obviously can just watch them because they cook very quickly.

Delicious the next day in salad cold or a rice bowl and I recommend Tzatziki sauce on the side.

*another good idea is to double the recipe and freeze 1/2 the raw marinated chicken for another time. Just defrost bring to room temperature and cook

Ingredients:

8 boneless skinless chicken thighs

1/3 cup Olive Oil

2 Tbsp. Paprika — I used regular sweet paprika but you can use smoked paprika for a different flavor

1 1/2 Tbsp. Oregano ( dried oregano)

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. Kosher salt

1 tsp. black pepper

Directions:

Pat chicken thighs dry and place in a bowl.

In a measuring cup or a small mixing bowl add the oil and spices and stir with a fork or whisk with a small little whisk ( my fav tool)

Pour marinade over the chicken make sure chicken is coated on all sides , it’s messy with hands but it’s the best way. Make sure chicken is well coated.

Heat bbq grill to medium high to high heat — Make sure grill is very hot before putting chicken on. Cook the chicken for app. 4-5 minutes per side . Make sure chicken is cooked through and dark grill marks form ( see photo)

Now if you have no grill you can cook the chicken in the oven at 425 degrees for 15 minutes then flip over and cook for 5 more minutes under the broiler — but keep an eye on it.

You can also use a grill pan on the stove top.

Enjoy!

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A Berry Patriotic Trifle

Posted on July 4, 2026 | Leave a comment

I made this for the Fourth of July a few years ago and it was so very pretty and pretty yummy too. I honestly didn’t care how good it tasted because it looked that good but it really was very yummy. Very easy to make and no baking involved. Perfect for the Fourth or Labor Day or really any old time . Actually this would be lovely made with all blackberries , all strawberries and just serve it any old time if you’re not feeling the Patriotic theme. It’s delicious and an easy solution for dessert for those summer bbq’s.

You’ll need a Trifle Bowl — worth the investment.

Happy Fourth of July America! Land of the Free because of the Brave!

Ingredients:

1 store bought angel food cake

For the syrup:

1/4 cup sugar

1/4 cup fresh lemon juice

1/4 cup water

1/4 tsp. Almond Extract

Whipped Cream Cheese:

2/3 cup sugar

1 lb. Cream cheese , at room temperature

2 cups Heavy Cream, at room temperature

Fruit:

2 pints blueberries

2 pints strawberries, hulled and sliced

Directions:

Heat 1/4 cup sugar, lemon juice , and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Cut the pre made angel cake into 1 ” slices

Brush both sides of the sliced cake with syrup — I put on a rimmed baking sheet to do this

Cut the slices into 1″ cubes

Beat 2/3 cup sugar and the cream cheese with a mixer with paddle attachment on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream

Arrange half of the cake cubes in the bottom a 13 cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread

Top with a layer of strawberries

Layer the remaining cake cubes on top of the strawberries. Then sprinkle with more blueberries

Top with remaining whipped cream and finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate for at least a few hours. Overnight is perfect and what I recommend.

Like I said any berries will do , it’s a lovely dessert.

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New Summer Fav Salad –

Posted on July 3, 2026 | Leave a comment

This is my new go to summer salad and I just love it – so easy to make and so delicious.

I only use Avocado, Cucumber, Fresh Charred Corn, some salty feta, and peppery arugula or if you’d like use romaine.

The dressing is Lemon and Dijon dressing which hits the right flavors. it’s tangy and slightly sweet.

This salad belongs at every bbq, potluck lunch or dinner throughout the summer , I know it will be on my table and if you come to my house for a meal you’re bound to get it.

This is what I did, salads are not an exact science so just enjoy and use as much or as little of any of the ingredients and make it your way. The dressing is sort of exact measurements though.

Happy Summer!

Ingredients for the Salad:

4 ears fresh corn husks removed

2 ripe avocados, diced

3 mini cucumbers or those little baby ones are great you’ll have to eyeball those

3 cups arugula, chopped or not or use crunchy romaine chopped

4 ounces feta cheese, cubed or crumbled

Lemon Dijon Dressing:

1/3 cup extra virgin olive oil

Juice of 1 small lemon

1 heaping tablespoon Dijon mustard

1 tablespoon honey

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

I put corn on the grill outside — You can lightly coat with olive oil and a sprinkle of kosher salt and cook turning occasionally until lightly charred on all sides, transfer to a plate and cool down

If no grill you can just cook in some boiling salted water till bright yellow , after a few minutes in boiling water I put in ice bath to cool down and stop cooking — corn will turn bright yellow

In a small bowl, I used a measuring cup or a mason jar, whisk together the olive oil, lemon, dijon, honey, garlic powder, salt and pepper until emulsified and smooth.

Prepare the salad ingredients, once corn is cooled down slice the kernels from the cob and add them to the salad

Pour the dressing over the salad and gently toss. I didn’t use all the dressing, I lightly dressed and added as necessary.

*of course you can add a protein and make this a complete meal

Serve immediately and hope you love it as much as I do.

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15 Minute Marinara Sauce and Shrimp Marinara

Posted on June 29, 2026 | Leave a comment

Sometimes you just can’t wait for the two to three hours slow simmering sauce as delicious as it is and wonderful tasting it’s just sometimes not possible. The other night I wanted to make Shrimp Marinara but I didn’t want to use a jarred sauce and believe me I love Raos and Carbone sauces and this shrimp would have been just fine using one of them which I know and encourage you to use if you don’t want to make your own.

This is my recipe for a quick sauce for spaghetti and meatballs, anything marinara when I don’t want to make my slow sauce.

Enjoy! and this is what I did.

15 minute Marinara Sauce

Ingredients:

1/4 cup extra virgin olive oil

1 teaspoon crushed red pepper flakes we like it spicy so I use 1 1/2 if you hate spicy omit it all together

1/2 -1 teaspoon kosher salt

3 medium cloves of garlic, minced or finely chopped

1 28oz can crushed red tomatoes, not pureed, not whole not diced

Directions:

Combine the olive oil, red pepper flakes, salt and garlic in a cold saucepan. Stir while you heat the pan to medium high heat. Saute till fragrant , try and avoid burning the garlic don’t let it get brown . Stir in the tomatoes and heat to a gentle simmer, this will take a few minutes.

I added a little additional salt, and a little additional water. Also I use the pasta water from spaghetti so it got to the right consistency , just add a little water at a time. My sauce was sitting in pan while I prepped shrimp and pasta so it got thicker than I wanted. Easy to thin out , use the pasta water it will help sauce to stick to spaghetti.

Shrimp:

Prepare the pasta– follow directions on packaging for al dente.

Clean Shrimp, pat dry with paper towels and lay out and sprinkle with salt and pepper

I bring sauce to a boil and add the shrimp , the shrimp will start to curl as they cook , stir the shrimp through the sauce a few time and depending on the size of your shrimp they should cook in about 10 -12 minutes , smaller shrimp will cook faster.

Don’t over cook shrimp no body likes rubber shrimp.

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Once shrimp is cooked turn off the heat, finish the pasta , take some pasta water and incorporate into sauce. ( about 1/2 cup) but if you need more use more.

Plate it up and it’s done. Delicious homemade sauce with shrimp or meatballs.

Enjoy!

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