Grilled Rosemary Chicken in Herb Vinaigrette

1/4 cup dry white wine
1/4 cup rice vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
1 garlic clove, minced
1/4 cup olive oil
1/4 cup canola oil
Salt and pepper to taste
3 Tbsp. chopped fresh rosemary
3 Tbsp. chopped fresh marjoram

1 (3-pound) chicken, butterflied

For the vinaigrette, process the wine, vinegar, Dijon mustard, Worcestershire sauce and garlic in a blender or food processor until blended. Add the olive oil and canola oil gradually, processing constantly until thickened. Season with salt and pepper. Add the rosemary and marjoram. Process just until blended.

For the chicken, pierce the chicken with a sharp knife and arrange in a shallow dish. Pour the vinaigrette over the chicken, turning to coat. Marinate, covered, in the refrigerator for 6 to 8 hours, turning occasionally; drain.

Grill the chicken over medium-high heat (grill lid closed) until cooked through, turning occasionally.

Serves 6

Notes:

I didn't have any fresh herbs, so I used dried rosemary and marjoram. Rather than butterfly a whole chicken, I used one cut-up chicken. I grilled it the pieces for about 20 minutes total.

Original recipe from Colorado Colore: A Palate of Tastes

Roasted Lime-Cilantro Eye of Round Roast Tacos

8 garlic cloves
1 jalapeno pepper, seeded and diced
1/4 cup chopped fresh cilantro
1/4 cup fresh-squeezed lime juice
1 Tbsp. coriander seeds
1 Tbsp. cumin seeds
1 Tbsp. coarse-grain salt
1 Tbsp. olive oil
1 (4.5-pound) eye of round roast

Corn or flour tortillas, warmed

Garnishes:

Diced fresh tomatoes
Shredded cheddar and/or Jack cheese
Sour cream
Pico de Gallo
Guacamole
Cilantro

Process the first 8 ingredients in a food processor until a thick paste forms, stopping to scrape down sides of bowl.

Make 3 to 4 (1-inch) cuts in each side of roast with a sharp knife. Fill each cut with about 1 teaspoon of paste. Spread remaining paste over beef. Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours. Unwrap roast; place in a 13-x 9-inch pan.

Bake, covered, at 325° for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180°. (Meat will not shred below this temperature.) Let stand 10 minutes before shredding or chopping.

Serve with warm tortillas, tomatoes, cheese, guacamole, salsa, and sour cream.

Makes 12 servings

Notes:

I only used half the amount of beef (and the full amount of ingredients for the paste) and it still made plenty of meat for several meals (for two adults). I didn't include the garlic, so rather than a paste, I wound up with a marinade. I simply placed the meat in a large Ziploc bag, added the marinade and let it sit in the refrigerator over night, turning occasionally.

I also didn't bother with the 1-inch cuts in the roast.

I didn't have coriander seeds or cumin seeds, so I used 2 teaspoons of dried ground coriander and cumin. I probably could have even gone with a full tablespoon of each.

Instead of roasting the meat in the oven, I used my crock pot, cooking it for 8 hours on the low setting. It turned out great!

This is a nice alternative to my pork carnitas. Delicious for tacos, enchiladas, or mixed with scrambled eggs (Machaca Con Huevos).

Adapted from Southern Living magazine (April 2004)

Navy Bean and Ham Soup

1 lb. dried navy beans
6 cups water
1 cup chopped carrots
1 cup chopped celery
2 cups diced potatoes
1 tsp. garlic powder
1 tsp. minced onion
2 tsp. salt (optional)
1/2 tsp. ground white pepper
1 cup diced smoked ham
2 bouillon cubes (chicken-flavored)
1 Tbsp. chopped chives

The night before, place the dried beans in a large pot. Cover with water and soak overnight.

The following morning, drain the water and place the beans in a 4-quart crock pot. (Or, simply use 3-4 cans of navy beans.)

Add 6 cups of water and the remaining ingredients to the crock pot. Stir well and cover.

Cook on low setting for 8-10 hours (or high setting for 5-7 hours).

Yield: 6-8 servings

Notes:

I've always made this with canned beans. I like to throw in a ham bone and usually use the meat from a honey-baked spiral ham.

Warning: Do not feed the leftovers to your dog! ;)