Butternut Squash "Lasagne"

 

This meatless and gluten-free main dish was a hit when my sister and her husband visited a couple of weeks ago. Although the recipe, as I've written it below, does have gluten flour as the thickener, I used cornstarch when they were here. 

There are a number of steps, but it's a dish that can be made ahead and frozen. I thawed it (mostly) before baking. Creamy and satisfying, and loaded with vegetables. 

The squash is cooked before assembling the dish so the water has been removed and the dish will not ooze liquid when cut. 

Butternut Squash "Lasagne"

For the squash

1 very large, or 2 medium butternut squash, peeled. Note: I look for squash that have a very long neck as it makes it easier to get the pieces needed for the recipe.

1-2 Tablespoons olive oil

Preheat oven to 400 degrees. Peel the squash. Cut off the bulbous end, halve it and scrape out the seeds. I found that I didn't need this part and saved it for another day. 

Slice the remainder of the squash into long wide strips, about 1/2 inch thick. It's helpful to stand the squash on an end and slice downwards. You can also cut the squash into 1/2 inch thick rounds, but this won't fill the pan quite as smoothly.

Place the squash slices on a baking sheet and brush lightly with olive oil. Turn and brush with oil again. Bake for 20-30 minutes until tender. Remove from oven and cool. 

For the sauce

1/4 cup butter

1/2 cup flour 

2 1/2 cups milk

1/2 cup white wine or vegetable/chicken broth

1 cup grated Parmesan cheese

1/4 teaspoon salt, 1/4 teaspoon ground nutmeg

Melt the butter in a saucepan. Add the flour and stir to combine. Cook for a minute or so, stirring constantly. Add the milk and wine. Whisk over medium heat until the sauce thickens and boils. Remove from heat and add the cheese, salt and nutmeg. Set aside.

For the onion/mushroom layer

1 Tablespoon olive oil

1 medium onion, peeled, quartered and thinly sliced

200 grams (8 oz) mushrooms, coarsely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1/4 teaspoon salt

Heat the oil in a skillet. Add the onion and saute until mostly tender. Add the mushrooms, garlic, and oregano. Continue to cook and stir until the mixture is soft and cooked through. Add the salt. Set aside.

For the ricotta mixture

1 package frozen chopped spinach, thawed and liquid squeezed out

1 cup ricotta cheese

1 egg

1/4 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients. Set aside.

To layer the dish:

In a 7 x 11 baking dish, thinly spread 1/3 cup of the sauce. Lay one layer of butternut squash over, filling the dish as much as possible. Add half of the ricotta/spinach mixture and all of the mushroom/onion mixture. Cover with half of the remaining sauce. 

Add another layer of squash slices, the remaining ricotta/spinach mixture and finally, the remaining sauce. 

Sprinkle with 3/4 cup of grated mozzarella cheese. 

Cover with foil and bake at 400 degrees for about 45 minutes, or until bubbly. Uncover and bake another 10-15 minutes until the top is browned.

Let cool for 10-15 minutes before cutting.

Chicken with a Hint of Mexican

During these days of staying at home I find myself thinking about food a lot more than usual. I want bold flavours and food that's hearty and satisfying. This recipe is a twist on an idea I read about in Fine Cooking magazine, but bears little resemblance to the original.

Smokey bacon, sweet onions and peppers, and a hint of chipotle heat made these chicken drumsticks something we really enjoyed. 

Chicken with a Hint of Mexican

8-10 chicken drumsticks
3 slices thick bacon, cut into 1 inch pieces
1 Tablespoon olive oil
1 large yellow onion, diced
1 medium red bell pepper, seeded and diced
1 Tablespoon chili powder
1 teaspoon ground cumin
1 Tablespoon chipotle in adobe sauce (found in the Mexican food section - I keep leftovers in a small glass jar in the freezer)
2 cups chicken broth
salt and pepper to taste

1. Preheat oven to 400 degrees. Place drumsticks in a 9 x 13 glass baking pan. Arrange bacon pieces on top of and around chicken. Bake for 30 minutes.

2. Meanwhile, heat olive oil over medium high heat, then add the peppers and onion and saute until tender. 

3. Stir in the chili powder, ground cumin, and chipotle pepper. Add the chicken broth. Bring to a boil, then pour over the chicken in the baking dish.

4. Return to oven and bake for an additional 30-40 minutes or until the chicken is tender and cooked through. 

5. Sprinkle with fresh parsley, if desired, or cilantro. Serve with rice. 

Chinese Meatballs

My mother loves trying out new recipes. This is one that she first made when I was about 13. I can envision the kitchen it was prepared in. We were living in a rented duplex, shortly after moving to Prince George, before purchasing a home. The meatballs and vegetables, with a hint of sweetness, were served over rice. It was a big hit with the whole family, and became a tried and true dish. 

There's a bit of a joke with this recipe now. My mom used get us children to help roll the meatballs, as she often made more than one recipe. She liked the meatballs to be small, and would check on the progress my sister and I were making. "Too big," she would say, and we would pinch off little bits and make them smaller. I think of those days every time I make the recipe. So I was shocked when I was at my parents' house a couple of years ago and Mom had made meatballs that were NOT as small as they used to be! Whatever size, they are delicious.

I don't know that there's much Chinese about this recipe, except that it seems any recipe with soy sauce is labeled as such. This is not a sweet and sour recipe, but rather a meat and vegetable dish with a hint of sweetness and oriental flavour. 

Chinese Meatballs (and Vegetables), slightly adapted from the original

Meatballs

1/2 pound ground beef
1/2 pound ground pork (or use all beef)
5 medium-sized white mushrooms, cleaned and finely chopped - I'm going to guess about 1/2-3/4 cup
1/4 cup finely minced onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 Tablespoons soy sauce
1/4-1/2 teaspoon sesame oil (optional)
2 Tablespoons cornstarch

Mix the ingredients thoroughly. Form into small balls (less than 1 inch) and fry until cooked through. Remove from pan.

Vegetables and Sauce

1-2 sweet red bell peppers, cut into 1 inch pieces
2 cups thinly sliced carrots
1 tin pineapple chunks, drained, save the juice
1 or 2 chopped fresh tomatoes
1 Tablespoon oil

2 Tablespoons cornstarch
1/2 cup cold water
1/4 cup soy sauce
1/2 cup reserved pineapple juice

Heat the oil in a skillet. Use the same pan that was used for the meatballs, providing there are no burned bits. Add the peppers and carrots, stir fry for 5-8 minutes or until tender crisp. Add the pineapple, and meatballs.

Stir together the cornstarch, water, soy sauce and pineapple juice. Add to skillet and stir until slightly thickened. Stir in tomatoes and cook about 10 minutes. 

Serve over rice.  

Sausage, Green Bean and Sweet Potato Medley

The garden is bursting with green beans these days. I looked on line for some recipes using green beans. I wanted something that would feature vegetables since I love them so much. After reading quite a few recipes, I came up with this combination. It was good for dinner and I froze another dish of it for the future. I hope it thaws reasonably well. We'll see.

Sweet potatoes, green beans and Italian sausage combine with sauteed onions and peppers to make a very satisfying dish. 

Sausage, Green Bean and Sweet Potato Medley

1 pound mild (or hot) Italian sausage (I used turkey sausage)
3 cups of cut green beans (cut into 1 - 1 1/2 inch lengths)
3 cups of cubed and peeled sweet potato
1-2 Tablespoons olive oil
1 medium yellow onion, diced
1 medium sweet red pepper, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 cup chicken broth
salt and pepper to taste

Cook the Italian sausage either by baking or frying, let cool, then slice 1/2 inch thick. 

Place the prepared green beans in a saucepan, add an inch of water and bring to a boil. Cover and simmer about 5 minutes until crisp tender. Drain and set aside.

Place the prepared sweet potato cubes in a saucepan, add an inch of water and bring to a boil. Cover and simmer about 15 minutes until tender when pierced with a knife, but not mushy. Drain and set aside.

Heat the olive oil in a skillet. If you fry the sausages, you could use the drippings from that instead of the olive oil. Add the onion and red pepper and saute until tender but not brown. Add the garlic and saute for another minute. Add the oregano.

Combine the sausage, green beans, sweet potatoes, and sauteed onions and peppers in a large bowl. Stir gently to combine. Season to taste with salt and pepper. Place in an open baking dish and pour the chicken broth over top. Bake until heated through, about 20 minutes at 350 degrees. Cover if baking longer. 

S

Endive Ham Rolls aka Endives au jambon

Several years ago I found this recipe on a French language site, Les Fruits et Les Legumes Frais (Fresh Fruits and Vegetables). Actually, the site was then called 10 par jour or 10 per day. Regardless, I've enjoyed making this classic and simple dish from time to time. 

At the deli, I ask for the ham to be cut into slices about 1/8 inch thick. Thinner slices could be used, but you may want two or three per roll. The dish can be prepared ahead, refrigerated, and baked just before serving. As I prepared this dish today, I thought that two or three stalks of asparagus would make an equally good vegetable to roll up into the ham. I've adapted the recipe slightly from the original

Endive Ham Rolls

6 endives, washed, with outer leaves removed and ends cut off
6 slices ham, either from the deli or from a leftover baked ham, about 1/8 inch thick
3 Tablespoons butter
2 Tablespoons all-purpose flour
1/2 teaspoon Dijon mustard (optional)
2 cups milk
1/2 teaspoon salt, or to taste
freshly ground pepper, to taste
3/4 cup finely grated Swiss or Gruyère cheese

Steam the endives until tender, about 15 minutes. If you don't have a steamer, place them in about 1/2 inch of barely simmering water. Drain and let cool. This could be done ahead and the endives stored in the refrigerator for a day or two.

Cut the endives in half lengthwise. Cut the ham slices in half crosswise. This step will depend greatly on the size and shape of your ham slices. You want the ham to mostly cover the endives and to wrap around them with a bit of overlap.

Wrap the endives in the ham. Set aside.

Melt the butter in a saucepan, then stir in the flour. Let cook until barely golden. Do not let it get overly browned. Stir in the mustard, if using. Whisk in the milk and cook the sauce until thickened and bubbly. Remove from heat and season to taste with salt and pepper.

Pour about half of the sauce into an 11 x 8 inch baking dish. Arrange the ham and endive rolls on top in rows. Pour the remaining sauce over each row. Sprinkle with grated cheese. 

Bake for 20 - 30 minutes or until the sauce is bubbly and the rolls are hot throughout. The ham may brown a little on the edges. 

Enjoy with a green salad and some white wine. ooh la la
 

  

Grilled Rosemary Steak

The weather cleared up after a week of dullness and I've been inspired to cook on the grill again. Earlier this week I made Grilled Rosemary Steak which we enjoyed out on the deck as the sun slanted in the west. This is as easy a recipe as you can get. We enjoyed it with Potato Splats, Roasted Peppers with Olives and Parsley, and some sauteed patty pan squash.

Grilled Rosemary Steak

2 strip loin steaks (or however many you need)
olive oil
finely chopped fresh rosemary
freshly ground black pepper
salt

Several hours before grilling the steaks, coat them on both sides with a little olive oil, rub in some rosemary and pepper and let marinate in the refrigerator. About 20 minutes before grilling, take the steaks out of the refrigerator and let them come to room temperature. 

Preheat the grill to medium or medium high and grill until done as desired, preferably a bit underdone as the meat will continue cooking as it rests. Sprinkle with salt, remove from the heat and let rest on a covered dish while you eat your salad or first course. Serve and enjoy.  

Eggplant and Kale Bake

Wow, I've been away from this blog for quite awhile. It's not that I haven't been cooking! 

This recipe is a little of this and a little of that, making it up as I went along. But the result was really good - a meatless entrée that filled our tummies with satisfying goodness. Rich tomato sauce, eggplant slices with a bit of kale from the garden and cheese in between, topped with a little more cheese - who needs meat? 

There are a few steps to this recipe, especially if you make your own tomato sauce, which I did. I won't give you a recipe for that, I'm sure everyone has their favorite. It should be a nice thick chunky sauce, whether you buy it in a jar or cook it up yourself and fill the kitchen with delectable fragrance. But the recipe can be made ahead, and even frozen for future baking.

Eggplant and Kale Bake

1 large eggplant, washed, sliced crosswise in 1/2 inch slices

olive oil

salt, pepper

2 cups of washed, coarsely chopped kale (Spinach or Swiss chard would also work)

2-3 cups of thick tomato sauce

1 cup fresh cheese (ricotta) I used a fresh cheese from Little Qualicum Cheeseworks, just down the road)

1 egg

1/2 cup freshly grated Parmesan cheese

1 tsp dried oregano

1 tsp dried basil

1 cup grated Monterey Jack cheese (or Fontina)

Brush both sides of the eggplant slices with olive oil. Place them in a single layer on an oiled baking sheet. Sprinkle with salt and pepper. Bake at 400 degrees until tender, turning them over once. This will take 20-30 minutes in total.

Bring a pot of salted water to a boil. Drop in the kale and simmer for 10-15 minutes until tender. Drain well. Cool. Press out any remaining water.

Combine the fresh cheese, kale, egg, Parmesan cheese, oregano and basil until well mixed.

In an 8 inch square baking pan, spread 1/2 cup tomato sauce. Place slices of eggplant over to cover. Top with 1/2 of the kale cheese mixture. Spoon 1/2 - 3/4 cup of the tomato sauce over. Repeat layers. Top with a final layer of eggplant slices and the remaining tomato sauce. Sprinkle with the grated Monterey Jack cheese.

Bake at 350 degrees for 30 minutes or until bubbly and hot throughout.

Makes four generous servings.  

Rustic Beefsteak Tomato Tart

I've made this tomato tart twice in the past month. It's that good. Hearty and filling enough for a meal with just a green salad accompaniment. I like the free-form shape. Cheesy tomatoes, basil, black olives and capers - what a great combination!

It does take some time to make - the pastry must be done ahead, but it could lounge around for a couple of days in the fridge. The tomatoes need to drain for at least 45 minutes and I was surprised at the amount of water under the colander. Not draining them would result in a soggy tart. But don't let the steps deter you. They are easy enough and the result is fantastic. The recipe is from Fine Cooking (August/September 2006).

Crust

1 cup all-purpose flour
1 cup whole wheat flour (the original recipe called for all white flour, but I think the whole wheat adds to the rusticity)
1/4 cup freshly grated Parmesan cheese
1 Tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
11 Tablespoons (5 1/2 ounces) cold butter, cut into 1/2 inch cubes
5-6 Tablespoons water (I find Canadian flour always needs more liquid so I used 1 beaten egg plus the water)

NOTE: When I say Canadian flour, I mean as opposed to American or Ecuadorian flour. Someone told me once that our flour is made from harder wheat. I know that when we lived in Texas and in Ecuador, the amount of liquid in recipes was correct, but since returning to Canada I've always added more.

Combine the flour, cheese, thyme, salt, pepper, cayenne in a food processor. Blend to combine. Add the butter all at once and pulse until the butter pieces are about the size of rice grains. Add the liquid while pulsing in short bursts just until the dough starts to come together. It might look crumbly but when pressed together it should compact. Turn out onto a clean work surface and gather with your hands into a rough ball. Place on a sheet of waxed paper and gently press into a flat disk. Wrap tightly and refrigerate for at least 45 minutes.

Filling

1 1/2 pounds ripe beefsteak tomatoes
kosher salt
1 1/2 cups freshly grated Parmesan cheese
4 Tablespoons roughly chopped pitted black olives
12 large basil leaves, thinly sliced
2 teaspoons capers, drained and patted dry, roughly chopped if large
freshly ground black pepper
1 Tablespoon olive oil

Core the tomatoes, then slice 1/4 inch thick. Sprinkle with 1/2 teaspoon kosher salt and stack them in a colander set over a bowl. Let drain for at least 45 minutes and up to 1 hour. (Longer doesn't hurt.) About every 15 minutes, turn the slices gently and tilt the colander to let the juices drain freely.

Assembly

Preheat oven to 425 degrees. Cut a piece of parchment to fit a rimmed baking sheet. Take the dough out of the fridge and let it warm to become pliable, about 10 minutes. Sprinkle the parchment lightly with flour. Set the dough on top and roll into a 14 inch round that's 1/8 inch thick.

Sprinkle two-thirds of the cheese over the center of the dough round, leaving a 2 inch wide band around the edges. Scatter half the olives and half the basil over the cheese. Arrange the tomato slices on top so they overlap slightly, making a solid layer. Sprinkle on the remaining basil and olives, the capers, and the rest of the cheese. Season with pepper and drizzle the olive oil over top.

Fold the edges of the pastry over the edge of the filling, pleating it as you go so it forms a neatly fitting round edge. Bake until the dough is lightly browned, turning the pan halfway through baking, about 40 minutes total. Let cool 15 - 30 minutes before cutting and serving.

I'm adding a link to Foodie Friday at Designs by Gollum. Click on over for more wonderful and tasty ideas.

Oven Baked Chicken, Sauteed Vegetable Medley

Baked Chicken

4 boneless, skinless chicken breasts
1 Tablespoon Dijon mustard
1/4 cup melted butter
3/4 cup dry breadcrumbs
1 tsp salt
1/2 tsp freshly ground pepper
2 Tablespoons chopped fresh parsley (or use 1 T dried)
1/4 cup grated Parmesan cheese

Place chicken in 9 x 11 baking dish. Spread mustard over the tops of the chicken breasts. Drizzle with 1/2 of the melted butter. Combine the breadcrumbs, salt, pepper, parsley and Parmesan cheese. Sprinkle over the chicken breasts. Drizzle with remaining butter. Bake at 400 degrees for about 30 minutes or until done.

Sautéed Vegetable Medley

3 sweet peppers, I used one each of red, yellow and orange, cut into strips
6 medium large mushrooms, sliced
1 cup sugar snap peas, trimmed and cut in half
2 T olive oil
1 Tablespoon balsamic vinegar
salt and pepper to taste
1/2 cup grated Swiss cheese (or whatever you have on hand)

Heat the olive oil in a skillet, add mushrooms, peppers and snap peas. Sauté for about 5 minutes or until just starting to be tender. Add balsamic vinegar and remove from heat. Season to taste. Spoon into oven proof casserole dish, sprinkle with cheese and bake for about 10 minutes at 400 degrees.

Mini Meatloaves with Blue Cheese Filling

This recipe is taken from the Thrifty Foods flyer - slightly adapted.

1 1/4 pounds extra lean ground beef

2 Tablespoons milk

1 large egg

1/4 cup bread crumbs (I used dry ones since the recipe didn't specify)

2 teaspoons chopped fresh rosemary (chopped fine)

3 green onions, thinly sliced

1/2 teaspoon salt

freshly ground black pepper to taste

4-6 chunks of blue cheese, about 1 inch square

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Combine all the ingredients except the blue cheese, in a bowl. Mix well, but lightly. Divide the mixture into 4-6 balls (I made 6). Flatten each slightly, place a square of blue cheese on the meat, then bring up meat around it to enclose completely. Shape into a mini meatloaf. Roast for 30 minutes, or until entirely cooked through (160 degrees on a meat thermometer.

I also made a sauce to go over the meatloaves. No real recipe - sauteed a few onions in a bit of olive oil, added some cream and crumbled blue cheese and stirred until melted.

Pork Tenderloin with Apples and Prunes

This represents a perfect fall dish to me - earthy apple and rosemary flavours, tender meat and a hint of sweetness in the prunes. Served with roasted potatoes, baked tomato halves and steamed broccoli.

Pork Tenderloin with Apples and Prunes

1 T olive oil
1 pork tenderloin
salt and pepper to taste
2 apples, quartered, cored and cut into wedges
1/4 - 1/2 cup dried prunes, quartered
2 Tablespoons grainy mustard
1 cup white wine (or apple juice)
1 sprig fresh rosemary

Heat oil in large skillet over medium-high heat. Season the tenderloin with salt and pepper. Brown in the oil on all sides. Whisk the wine with the mustard to blend, then add to skillet along with the apples and prunes. Lay the fresh rosemary sprig on top. Simmer, covered, 20-30 minutes or until tenderloin is tender. The apples will have cooked down somewhat and all will be wonderfully fragrant.

Slice the tenderloin and serve with the apples and prunes. Garnish with another sprig of rosemary, if desired.

Salmon with Beurre Blanc

This was tonight's dinner. I made a citrus ginger beurre blanc, and a huge mess. I had the white wine in the little saucepan on the stove and I was using a reamer to squeeze the orange juice over top. My hand slipped and the saucepan flipped and sent the mixture ALL over the kitchen. I was wiping orange pulp and white wine off of cupboards, the floor, the fridge and the microwave. And then I had to start all over again. But it was delicious - citrusy, not sweet, with a hint of ginger and a wonderful smoothness that made me want to eat it all with a spoon.

I plated the salmon on a bed of just barely sauteed fresh spinach, and served garlic smashed potatoes, carrots and pan-seared cherry tomatoes alongside. The potatoes, carrots and tomatoes all came from our garden. No matter how hard I try I cannot make spinach grow. It sprouts and then just sort of sits there, green and stunted. I think next year I'll just skip trying.

Beurre Blanc

1 Tablespoon minced red onion
1 Tablespoon minced fresh ginger
1/4 cup white wine
juice of 1/2 orange
1 Tablespoon lemon juice
1/2 cup butter, in 1 inch cubes

In a small saucepan, combine the onion, ginger, white wine, orange juice and lemon juice. Bring to a boil over high heat and let boil until the mixture is reduced to about 2 Tablespoons. Lower the heat to minimum and add the cubes of butter, one at a time, whisking briskly. Make sure that each cube melts before adding the next one. Don't let the mixture get too hot or it will break and the butter will separate.
Keep warm until ready to serve.

I just salted and peppered salmon fillets, heated olive oil and a bit of butter until hot, then quickly pan-fried the salmon, adding the cherry tomatoes after turning the salmon. Serve the beurre blanc over the salmon.

Watermelon, Feta, Shrimp Salad

I made this a couple of weeks ago - had a craving for sweet watermelon. The combination of flavours might seem odd, but they work really well together - salty feta with the sweet watermelon. The grilled shrimp is optional but since this was our main course, I added some. I suppose you could add grilled chicken as another option.

Step One:
1 pound large shrimp, deveined (peeled or unpeeled - I like peeling them as I eat them)
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more to taste

Preheat grill or grill pan to medium-high. Toss shrimp with olive oil. Stir in salt and pepper. Cook shrimp about 2 minutes per side or until just cooked through. Transfer to a plate to cool.

Step Two: the Dressing
2 tablespoons fresh lime juice
1 teaspoon honey
1/2 small red onion, thinly sliced
1/4 cup sliced fresh mint, divided
1 T olive oil
1/2 teaspoon salt
freshly ground black pepper to taste

Whisk together the lime juice and honey, salt and pepper. Whisk in the olive oil. Pour over the red onion and 2 T of the mint. Toss gently to combine.

Step Three: Putting it all together

4 cups arugula (or mixed greens)
8 (4-inch) seedless watermelon wedges
4 ounces crumbled feta cheese

To serve, place 1 cup arugula on each of 4 plates and top with 2 melon wedges and 1/4 of the onion-mint mixture; sprinkle with equal amounts of feta, top with about 6 shrimp, and garnish with some of the remaining fresh mint. Serve immediately.

Add some french bread, toasted with herbs to round out this simple and delicious meal - perfect for a hot summer night.

Chicken Marinade

I love barbecued chicken breasts. But they can become too dry if not watched carefully. A friend gave me this recipe for a chicken marinade that results in juicy and flavourful chicken.

I like to purchase a big package of chicken breasts, then freeze them in smaller portions. Last summer I tried making the marinade and putting it on the chicken in the ziploc bag before freezing. Take a bag out of the freezer and the meat marinades beautifully while it thaws. Father's Day was the day after I returned from a trip to Europe with my mom and my sister. I knew I wouldn't be in any frame of mind to cook or even think about a menu, so I suggested to my daughters that I would prepare the marinade and chicken before I left on my trip, and they could take care of the rest of the menu. I felt so organized!

We had a wonderful barbecue on our son and daughter-in-law's new deck. The girls made yummy salads and dessert, and I contributed my bag of chicken. I was feeling a little punch-drunk with just 6 hours sleep in 36 hours.

Chicken Marinade

1/4 cup soy sauce
1/4 cup mayonnaise
1 Tablespoon olive oil
1 Tablespoon lemon juice
2 Tablespoons chopped fresh oregano
2 cloves garlic, minced
3/4 teaspoon ground pepper

Mix it all up, pour over chicken pieces and marinade for several hours, or freeze. Grill chicken until done.