BBQ’d Chicken

-1/4 cup of cider vinegar
-3 tbsp prepared coarse ground mustard
-3 cloves of garlic peeled and minced (use more if you like, garlic
is yummy!)
-1 lime juiced
-1/2 cup brown sugar
-1 tsp fresh ground sea salt
-1 1/2 tsp fresh ground black pepper or more to taste
-6 oz Extra Virgin Olive Oil (do yourself a favor and buy a really
great one!)
-6 skinless boneless organic chicken breasts

  1. In a large bowl mix the cider vinegar, mustard, garlic, limejuice, lemonjuice, sugar, salt, pepper.
  2. Whisk in extra virgin olive oil and add the chicken
  3. Cover and refrigerate allowing chicken to marinate for at least 5 hours
  4. Preheat BBQ on high heat.
  5. Lightly oil the grate. Place chicken on grill and cook 6 to 8 minutes per side. Discard Marinade.

Greek Salad

-1 package of cherry or grape tomatoes cut in halves
-1/2 red onion sliced in chunks
-1 medium English cucumber ( not the waxy other kind, not ever)
-3 cloves of finely chopped garlic (more if you love it like I do)
-6 oz Greek Feta “Sheep’s Cheese
-1/2 head of crisp romaine lettuce thinly sliced
-1/2 cup Extra Virgin Olive Oil
-A few dashes of balsamic vinegar
-A few leaves of fresh basil, about 4 to 6 depending on size
-1 cup Kalmata olives
-Fresh ground sea salt
-Fresh ground pepper
Marinate tomatoes, onion, cucumber, garlic, fresh ground sea
salt and fresh ground pepper in Extra Virgin Olive Oil and
balsamic vinegar for one hour.

  1. Mix in crisp shredded romaine, greek feta and olives and serve.

Baby Red Rosemary Potatoes

-25 baby red potatoes (try to select all similar size)
-5 tbsp butter
-5 tbsp Extra Virgin Olive Oil
-2 tbsp chopped fresh Rosemary
-Fresh ground sea salt
-Fresh ground pepper

  1. Boil the potatoes for 15 minutes. Remove from heat and drain
  2. Preheat the oven to 375 degrees
  3. Mix together melted butter and extra virgin olive oil then pour into a large baking dish and place the potatoes in the dish and stir until coated
  4. Sprinkle the rosemary, salt and pepper, cover with aluminum foil
  5. Bake for 20 to 30 minutes, depending on size of potatoes, until potatoes are tender (Stir the potatoes occasionally to make sure they are evenly cooked)