Italian Marinade

1/2 c. Italian salad dressing (Make sure it is gluten, dairy and soy free)
1/4 t salt
1/4 c lemon juice
1/8 t pepper
1 t oregano

Mix thoroughly and use either as a marinade or a basting sauce.  I will use this to marinade chicken breasts that will alter be done on the grill.  I have even marinated chicken breasts overnight and then frozen them in the sauce.  I have heard that this is also a great marinade for white fish or shrimp.  I plan on using this recipe over the summer.

Camping Menu Tip:  Right before leaving for the camping trip, place the frozen chicken breasts in the bottom of the cooler and pile the ice on top of it.  Continue to pile ice on top of the chicken breasts to keep them frozen until about a day before you plan on cooking them.  Move the package to the top of the cooler which allows them to thaw out enough for cooking but stay cold enough to be safe.  :)

Quick and Easy Hummus

2 large cloves garlic, peeled
2 cans (15.5 oz) garbanzo beans
4 1/2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon freshly ground sea salt
pepper to taste (optional)
2 tablespoons olive oil

In food processor, chop garlic until finely chopped. Drain but do not rinse beans.  Reserve liquid for later.  Add all remaining ingredients.  Process in food processor until smooth adding reserved bean liquid until desired consistency is reached.  I had to use 2 tablespoons of the bean liquid.  Store in air tight container in fridge.

Lemon Ginger Chicken Thighs

From Better Homes and Gardens, September 2010
35 minute cook time

1 lemon
1 tbsp grated fresh ginger
1/2 tsp salt
2 tbsp honey
2 tbsp water
1 tbsp Bragg's Liquid Aminos
8 chicken thighs, bone in
2 tsp vegetable oil
sliced green onions and lemon wedges (optional)

(1) Finely shred peel from lemon and juice lemon.  In bowl combine the lemon peel, ginger, and salt.  In another bowl combine lemon juice, honey soy sauce, and water.

(2) Rub lemon peel mixture under the skin of the chicken thighs.  In 12-inch skillet, heat oil over medium high heat.  Place chicken, skin down, in the hot oil.  Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture.  Reduce heat; cover and cook 14 to 18 minutes longer or until no pink remains (180 degrees).

(3) Transfer chicken to plates.  Skim fat from pan juices, if desired.  Drizzle chicken with some of the pan juices.  Top with green onion and serve with lemon wedges.

Serves 4.

Notes: 

(1) I freeze my ginger as I cannot use it fast enough.  When I need fresh ginger, I just take the ginger out of the freezer and grate it with the peel.  A nice rule of thumb is 1 tablespoon = 1 inch of the ginger root.

(2) I used some Bragg's Liquid Aminos.  The main ingredient is non-GMO soy sauce which did not effect my daughter negatively.  Be very careful if you are allergic to soy.  I am not endorsing that you use this.  I am just saying that it worked for us.

Pink Lemonade

This is compliments of Dacia Grace.  She found this recipe in her Highlights, June 2009 and requested we make it.  Very easy and so good.  I plan on trying it with some San Pellagrino water instead of plain water one of these days.  Mmmmm!

1 c simple syrup
1 c lemon juice (6 lemons)
1 c cranberry juice
3 c water

Combine ingredients in pitcher and stir.  Chill and serve over ice.