Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Tea and Honey Marinated Chicken Breasts

May 11, 2014 by Mary 24 Comments

The Calmer Sutra Peppermyntle Tea and Ginger Infused Honey from Australia, which were in the spring box of MARY’s secret ingredients are, of course, divine as a cup of tea with honey. Lovely before going to bed at night, the peppermint is a digestive aid as is the ginger in their ginger infused honey. Add the lemon kick from the myrtle and you’ve got a flavor explosion in your cup. I LOVE the ginger honey! The ginger adds a kick of heat perfectly combined with the sweet honey, the combo is quite nice! (Please remember to refrigerate your honey after you’ve opened it.) With the myrtle being indigenous to Australia, a little research came up with a lot of dessert recipes for this herb. So of course I could have followed in that direction which would also work well with the honey, but I chose to go the savory way instead with this Tea and Honey Marinated Chicken Breasts recipe.

This is my first time marinating with tea and this resulting dish was just delicious! Besides the chicken being juicy, tender and subtly flavored, the browning was beautiful and I do believe that was because of the tea and honey!

Here’s the recipe:

TEA AND HONEY MARINATED CHICKEN BREASTS – serves 4

3/4 cup of water
1 tbs. Calmer Sutra Peppermyntle Tea
4 scallions, white and pale green only, chopped
3 tbs. canola oil, divided
Zest of one lemon
Juice of 1/2 lemon
1 tbs. low salt soy sauce
1 tbs. Calmer Sutra Ginger Infused Honey
1 tbs. chopped fresh ginger root
3 garlic cloves, minced
4 boneless, skinless chicken breasts

Heat the water over high heat to a simmer. Pour over the tea leaves and steep for 5 minutes. Strain the tea mixture through a fine sieve into a bowl, and discard the tea leaves. Add the scallions, 2 tbs. canola oil, lemon zest and juice, soy sauce, honey, ginger and garlic. Stir to combine and place over a bowl of ice water to cool. Make 4 to 5 diagonal cuts 1/4” deep across each chicken breast half. Pour marinade into a zip lock bag, add chicken and massage the chicken with the sauce, turning occasionally and refrigerate overnight.

Heat the remaining tablespoon of oil in a large skillet over medium high heat.

Remove the breasts from the marinade and pat dry. Place the marinade in a small saucepan and bring to a boil over high heat. Reduce to a simmer. Add the chicken to the skillet without crowding and cook until browned, 3 – 4 minutes.

Turn the breast and continue cooking until the juices run clear when pierced with a knife, an additional 3 to 4 minutes. Set aside on a platter to rest for 5 minutes. Serve the chicken topped with the sauce.

I served this with fluffy Jasmine rice, topped with the sauce and a side of the Eggplant Tomato Yum.

Eggplant Tomato Layered YUM! with Greek Oregano

May 9, 2014 by Mary 8 Comments

There is oregano and then there’s Greek OREGANO! The oregano in our spring box from Harmonian, straight from Greece, is so fragrant, so flavorful and unlike any store bought oregano you’ll find in grocery stores here. Now of course you can use this just like you would use oregano in any recipe, but I have 2 suggestions for it here, one with a nod to Greece using lemon, as my memories of Greece and Greek food always include lemon. The main recipe, Eggplant Tomato Layered Yum! is a go-to meal for us on our meatless nights. I have another version posted before, but since I have noticed that this is an often searched-for recipe, I thought I’d spice up your repertoire and add this version as well!

EGGPLANT TOMATO LAYERED YUM! with GREEK OREGANO – serves 6

4 small Italian eggplants, trimmed and cut into 1/4” slices
5 large cloves of garlic, minced
1 bunch of scallions (with large bulbs if you can find) or 2 large shallots, thinly sliced
2 tsp. Harmonium Greek oregano
1/2 of a ball of mozzarella cheese, thinly sliced
8 slices of provolone cheese, torn to fit
6 plum tomatoes, cored and cut into 1/4”slices
Salt
Pepper
1 cup panko bread crumbs
2 tbs. olive oil
2 tbs. grated Pecorino Romano cheese
1 tbs. chopped chives

Preheat oven to 425 degrees. Slick a 15” x10” glass Pyrex pan with olive oil. Lay eggplant slices to cover the bottom. Sprinkle on sea salt and fresh ground pepper. Spread out garlic and sliced scallions or shallots to cover. Then sprinkle on the Greek oregano and take a moment to breathe in the wonderful aroma. Lay on top any leftover extra eggplant slices. Swirl a little bit of olive oil all over the top.

Lay on the mozzarella,

then cover with the Provolone, tearing slices to make a nice even covering. Spread out tomatoes on the top. Lightly salt and pepper the tomatoes.

In a small bowl, mix together with a fork, the panko, olive oil, Pecorino Romano, chives and salt and pepper to taste.

Spread crumb mixture on top. Bake in the oven, uncovered, for 35 minutes. Let sit 10 minutes before cutting up to serve.

Cut into 6 rectangles and serve on top of whole wheat pasta for a delicious vegetarian meal!!

For this delicious LEMON OREGANO ROAST CHICKEN, refer to this recipe, but instead of shoving garlic and thyme sprigs under the skin, cover lemon slices with oregano and slide underneath the skin, oregano side down.

Use 2 slices for each breast and one slice for each back side of the thighs. Also use the parmesan cheese rinds in the cavity and you’ll have a delicious roast chicken!

I served this on top of fusilli with sautéed broccoli rabe.

MARY’s secret ingredients revealed!

May 5, 2014 by Mary 14 Comments

Everyone should have their box of surprise secret ingredients by now. It was chock full of goodies from all over the world. So let me present it to you with music in the video below! This is our lovely Marie Anello, our project manager and soon to be famous opera singer belting it out to the tune of “I Can Cook Too” from On the Town.

Or you can watch the video on YouTube here: http://youtu.be/bneUwn7zMWk

Here’s what Marie is pulling out of the box, in order:

Sweetwater Spice Company Brine Bath bottles SWEETWATER SPICE COMPANY
Created in Austin TX, their brine concentrates produce the most tender and juicy meat, no matter how it’s cooked! Now this is a brine concentrate, NOT a BBQ sauce. You need to follow the directions and dilute this with water to create a quick time brine solution to marinate, tenderize and flavor your chicken, meat or seafood. Either one of the two flavors below were included in our box.

Pineapple Habanero Jerk BBQ Bath Brine: This brine is a classic, island inspired recipe with the traditional flavors of pineapple, thyme, allspice, garlic, onion, and of course, habanero chilies. In all, there are 16 herbs and spices and each hits the tongue together with an extra kick from the habaneros. It’s great on pork, poultry, and seafood!
OR:
Tres Chilies Fajita Bath: This brine uses natural smoked salt and smoked chilies (chipotle, ancho, and cayenne) to bring the taste of the grill indoors. The medium degree of spice of this flavor is balanced with the sweet final note of the apple juice base.

Harmonian Greek oregano
HARMONIAN
Harmonian is a Greek brand just established in June, 2013. The company’s aim is to bring a new understanding of “healthy” and “taste conscious” food to the market.

Oregano From Wildcrafted Plants: The ultimate Mediterranean spice – with rich aroma, full flavor and antioxidant properties – is inextricably linked to red sauces, Greek cuisine, and pizza in any form. Following the tradition of Harmonian spice collection, the oregano is collected by hand from wildcrafted plants in Pindos’ cliffs, contributing a unique, strong aroma in contrast to conventionally cultivated oregano. You can smell this through the packaging – it is heavenly!

Flathaus Fine Foods chipotle cheddar cheese straws
FLATHAU’S FINE FOODS
Flathau’s Fine Foods was formed by a husband and wife duo back in 1995. They set out to systematically perfect gourmet snacks, one at a time, and I do believe they succeeded with these cheese straws. And the packaging is so darn cute!!

Chipotle Cheese Straws: These are all natural cheese straws made with aged sharp cheddar. Based on the owner’s great grandmother’s family recipe, this version has been released in an updated cheddar chipotle variety, using the right blend of high quality ingredients to create these perfect gourmet snacks. Bite into this traditional Southern favorite blended with a tiny kiss of chipotle that will keep your taste buds coming back for more. “I could eat a LOT of these” my husband, Steve, said.

NUESKE’S
Nueske's Applewood smoked sausages Nueske’s was founded in 1933 by R.C. Nueske who couldn’t find an Applewood smoking flavor as good as his family recipe anywhere. So, he decided to market his smoked bacon, sausage, turkeys and hams in rural Wisconsin.

Applewood Smoked Landjaeger Sausages: Super lean cuts of pork and beef are coarsely ground and blended with just the right amount of fresh cracked black pepper to give this slightly chewy, traditional German snack its fabulous Old World flavor. Then they let their smokehouses work their magic, bringing the essence of sweet applewood to each and every bite. A standby for generations of outdoorsmen, these sausages are the perfect tag-along for your next trek through the woods, tailgate event, or any time you crave a deliciously different kind of snack.

Calmer Sutra peppermyntle tea and ginger infused honey CALMER SUTRA TEA
Calmer Sutra Tea is an Australian family-owned business specializing in crafting deliciously calming tea, herbal tisane and honey blends. They started their tea journey over 10 years ago.

Peppermyntle Tea: A calmer twist on a calming drink: Peppermint leaves with a hint of sweet lemon myrtle. This blend is fresh and minty with subtle citrus notes. It’s perfect for refreshing your body, settling an upset stomach, and helping to restore a sense of calm at the end of a long day.

Ginger Infused Honey: Smooth textured and sweet, our double blended honey dances with its freshest partner, ginger root, in this palate pleasing blend. It’s sweetness with a calmer KICK!

LOACKER
Loacker is an Italian company based in South Tyrol, at the base of the Alps, specifically the Dolomite Mountains, producing wafer and chocolate products. Alfons Loacker founded it in 1926 as a family company.

Loacker Quadratini wafer cookies
Quadratinis, Hazelnut or Dark Chocolate Flavors: A mouth-watering snack supply for a break
wherever you are: at home, at work, on a trip, or when exercising. Loacker applies craftsmanship to the best raw ingredients to make wafer and chocolate specialties that are appreciated for their fresh, crisp taste, their delicate creams, and their fine chocolate. A delight that never fails to please, combining a love of nature with a passion for the art of baking results in a delicious creation. And they’re not too bad in calories – only about 17 per cube!

Starting on Wednesday of this week, on every other day, I will post a recipe and/or serving suggestion using each one of these ingredients, starting with Nueske’s Applewood Smoked Sausages and Flathaus Fine Foods Chipotle Cheese Straws. You can also find our partners highlighted on the Partners page of our MARY’s secret ingredients website www.maryssecretingredients.com

A big thank you to all of you who ordered a box! Your purchase will help to eradicate childhood hunger as 10% of our annual profits will be donated to Feed The Children.

So see you on Wednesday – to put some LOVE in your cooking!

Snow Peas with Ginger, Garlic, Shallots, Lemon and Mint

May 4, 2014 by Mary 18 Comments

snow peas, ginger, garlic, shallots Photo from Apr 12, 2014

For a vegetable dish bursting with flavors, and a perfect springtime meal accompaniment, try this Snow Peas with Ginger, Garlic, Shallots, Lemon and Mint recipe. Our oldest son’s girlfriend made this for dinner a couple of weeks ago and it was delicious! They paired this with braised short ribs and some good French bread. It was a fresh, crisp antithesis to the tender, melty short ribs.

Here’s what she did:

SNOW PEAS WITH GINGER, GARLIC, SHALLOTS, LEMON AND MINT

2 tbs. olive oil
1 shallot, chopped
2 tbs. minced ginger
3 cloves of garlic, minced
1 lb. of snow peas, strings removed
Pinch of sugar
Salt
Pepper
1/2 of a lemon, juiced
Grated zest of a whole lemon
3 tbs. chopped mint

Heat a large sauté pan on high heat for 1 minute. Add the olive oil, shallots and ginger to the hot pan and sauté for 2 minutes, stirring constantly. Add the snow peas to the pan, the pinch of sugar, salt and pepper and toss and cook for another 1.5 – 2 minutes. Then add the lemon juice and zest and cook for 30 seconds more. Off heat, fold in the mint and serve.

We have had so much going on here at LOVE. As perhaps you’ve noticed, we’ve redesigned this site so that you can see more posts at a glance on the home page. This makes more recipes immediately accessible and hopefully will provide additional inspiration for you to cook clean, healthy, delicious food, with LOVE.

Our MARY’s secret ingredients boxes were all mailed on the 25^th of April, as scheduled! They should be in everyone’s hands, including those of you on the west coast, by tomorrow. There has been so much excitement surrounding them! Many of you have already posted your very enthusiastic comments and shared photos on Twitter and Pinterest. I will reveal everything here tomorrow and post recipes and serving suggestions for all of the ingredients in the coming two weeks. I’m very excited about that!

We’ve also had a rush of people coming back and ordering more boxes after receiving this spring box. So if you are interested, I urge you to place your order now for the other seasons as they are selling fast and we will only have 100 boxes each season.

So stayed tuned and visit often or sign up for an email notification (on the right rail here) when I post a new recipe, and remember to cook with LOVE. Your food will always taste better!

MARY’s secret ingredients boxes are on their way!

April 27, 2014 by Mary 14 Comments

It’s been a week of preparing and packing the actual boxes. Our team at the office, headed by our amazing Lily, did an awesome job! The boxes have all been lovingly filled with amazing products that I know will inspire your cooking. All of our spring MARY’s secret ingredients (MSI) boxes are on their way. I’m guessing that those of you who ordered them will have them in your hands early this week and I can’t wait to hear what you think.

Our spring boxes are completely sold out. But don’t worry, you can still order the other seasonal boxes right now but really, don’t wait, as we’ve already sold quite of few of those as well, as many people purchased all of the seasons.

The ingredients in this season’s box are from all over the world, and of course, fit our profile of all natural, healthy, gourmet eating. I have been busy working on recipes and serving suggestions using all of them, which will appear here in the coming week.

More importantly, we want to thank everyone – our partners and our customers who have made a commitment with us to eradicate world hunger as we are donating 10% of our profits to Feed The Children. No one should go hungry.

Soon the suspense will be over and you’ll be spicing up your cooking with new flavors and new ingredients! Spread the word and remember, to always cook with LOVE.

Our Easter Dinner

April 24, 2014 by Mary 35 Comments

This year was unusual for us.

We celebrated a lovely Easter Sunday dinner on . . . Saturday night! I was originally planning on having a Sunday dinner, but then my sister-in-law pointed out that people would have to leave so early, or couldn’t be there at all due to the travel time needed to be back home for work on Monday morning. I thought this solution was genius. It accommodated some of our guests and worked out so well. I think I might do this every year! Last year I complained about Easter Monday not being a true holiday so I’ll just go at it from the other end and celebrate our Easter dinner on Saturday!

An added benefit for us hosts was that this left Sunday to be truly a day to relax, take a walk in the park, and enjoy leisure time. It was a gift!

The dinner I made, I must say, turned out really, really well. After a workout in the gym on Saturday, I got started on prepping all the vegetables, enlisting my husband to help. As long as I didn’t balk at listening to the baseball game, he was willing to be an able sous chef.

Vegetables that cooked with the elephant beans.

There were 10 of us. We started with an asparagus soup topped with crème fraiche and snipped chives – a recipe from the HayDay Country Market cookbook. This soup was delicious, however I must confess that when I was pureeing it, I had my doubts, as it smelled just awful – like Del Monte canned asparagus – eew! I was near gagging and then thinking, how could I possibly serve this? And by that time, it was too late to throw it out and make something new. Fortunately, the smell didn’t last and the soup tasted delicious – whew!

Our main course was a delicious 10 lb. organic, free range, no nitrate ham from Herondale Farms in upstate New York and it was amazing!! Just look at this beauty. My glaze was a homemade mustard, honey, rum and cloves number, no sticky pineapple and awful cherries for me! This type of ham almost looks like a fresh ham, because there are no dyes to make it pink, but it is smoked. It is so different and so good!!

Here’s the full dinner plate: the ham, chrzan (our Polish red beets and horseradish dish), Greek elephant beans baked in a tomato sauce that were so creamy and good (I’ll have to make that again and measure, so I can give you the recipe) and sauteed spinach with garlic. It was certainly colorful!

We ended the meal with this totally yummy sour cream topped cheesecake – an Amanda Hesser recipe that was in the New York Times years ago, with fresh figs and raspberries on the side.

A totally satisfying, delicious dinner! But what always happens at these big dinner parties is that I’m rushing and take crappy pictures or forget to take them at all! With all the excitement and all the people, it’s just not foremost in my mind, so I apologize for that.

As I said before, our big bonus was a totally enjoyable, lazy Sunday with a walk down to Central Park drinking in the sunshine and sights.

Aren’t they just so cute?