Who does not love summer dishes? They are so light, flavorful, and make you feel so good! The warmth has finally come back to Rochester, and we have broken out the grill. With meat in the summer, i love to marinate it. I normally marinate it overnight or for two days. It allows the meat to stay juicy on the grill and not become tough as a hockey puck with a punch of flavor.
We grill alot of chicken in the summer which is a lean meat and great protein all at the same time. On Facebook, I am in a group for those who love to cook Italian food. I have met such amazing people in there and we all share our recipes like family should. One of the members, Ellie, who cooks awesome and amazing food, posted to use pickle juice as a brine. Pickle juice, you say? Most people think Gross! But I say, bring it on, let's try it! I love vinegar and I love cucumbers, which in turn become pickles.
So the night before I poured pickle juice, garlic powder, salt, and pepper and let it marinate overnight. The next night. we threw it on the grill and cooked it up. After taking it off the grill, I whipped up a new batch with some pickle juice, olive oil, garlic powder, and oregano and poured it over the chicken that had been grill. The garlic gave it a bite while the pickle juice gave it a nice vinegar taste but toned down.
What summer sides do you enjoy? We always love a nice bowl of mac salad. My grandmother had a very simple recipe for it. So here we go!!
Mac Salad
elbow pasta
Hellman's Mayo
Diced Carrot
Diced Celery
Diced Pickle
Shredded Carrot
Pepper
Paprika
Start by boiling the pasta w a splash of salt in the water to give the pasta flavor. Leave it al dente and drain. Then put a splash of olive oil on it to keep it from sticking and throw it in the fridge to cool down. Once it is cold add in all the mixings, and then add as much mayo as your heart desires. I only like to add a little bit and not have my noodles swim. Then top it with a hit of pepper and paprika.
We grill alot of chicken in the summer which is a lean meat and great protein all at the same time. On Facebook, I am in a group for those who love to cook Italian food. I have met such amazing people in there and we all share our recipes like family should. One of the members, Ellie, who cooks awesome and amazing food, posted to use pickle juice as a brine. Pickle juice, you say? Most people think Gross! But I say, bring it on, let's try it! I love vinegar and I love cucumbers, which in turn become pickles.
So the night before I poured pickle juice, garlic powder, salt, and pepper and let it marinate overnight. The next night. we threw it on the grill and cooked it up. After taking it off the grill, I whipped up a new batch with some pickle juice, olive oil, garlic powder, and oregano and poured it over the chicken that had been grill. The garlic gave it a bite while the pickle juice gave it a nice vinegar taste but toned down.
What summer sides do you enjoy? We always love a nice bowl of mac salad. My grandmother had a very simple recipe for it. So here we go!!
Mac Salad
elbow pasta
Hellman's Mayo
Diced Carrot
Diced Celery
Diced Pickle
Shredded Carrot
Pepper
Paprika
Start by boiling the pasta w a splash of salt in the water to give the pasta flavor. Leave it al dente and drain. Then put a splash of olive oil on it to keep it from sticking and throw it in the fridge to cool down. Once it is cold add in all the mixings, and then add as much mayo as your heart desires. I only like to add a little bit and not have my noodles swim. Then top it with a hit of pepper and paprika.