Always on the lookout for something new and healthy, I do a lot of recipe reading, get tips from friends, and find interesting new dishes at restaurants. Call me a relentless seeker of healthy dishes which are new to me, I just love learning about all things culinary, and try to stay away from making staples for Ron and I and our guests to enjoy.
Here’s a new creation of mine, influenced by a Haitian dish I’ve only read about. Once I read about the Haitian marinade, it got my mind racing, and I wanted to create my own. Here’s my Green Summer Marinade for Chicken!
This delicious vegetable combination of green bell pepper, shallot, and parsley was pureed to use as a thick marinade. I took four organic chicken breasts and covered them in this fresh marinade then chilled them for four hours in the refrigerator before cooking them. Not only did our loft smell beautiful, but the chicken came out juicy and to die for.
Served with a side of brown rice and green salad, I honestly think you need to try this recipe for yourself. I promise you won’t be disappointed, and this comes from a person (me) who is not a fan of green bell pepper. If I see a green bell pepper sliced up in salad, I pick them out and ask my husband if he would like my peppers, or I toss them—which I hate to admit—but that’s the truth. Not so in the case of my Green Summer Marinade for Chicken.
Organic chicken breasts in the Summer Marinade, served with a side of salad. ©Reel Chow
For the weekend we headed upstate to Medusa, New York, where my sister and brother-in-law own five acres in the Catskills. They live in New York City and commute on the weekends to their country property. While continuing their building plans for a Green Home, a very cool 1955 vintage Spartan is where they sleep at this time. They have solar panels for electricity and a well for fresh water. They’ve put in a garden which grows the most amazing organic vegetables, fruits and herbs all summer and well into the fall.
I made the tomato sauce based on my 