No Bake, Nut Free Granola Bars

These no bake, nut free Granola Bars are super easy and will last you forever – or at least until you eat them all!

They are also PERFECT for making with your kiddos because you really can’t mess them up. As long as all the things stick together – you’re good to go!

Granola Bars
Print Recipe
These no bake, nut free Granola Bars are super easy and will last you forever - or at least until you eat them all! They are also PERFECT for making with your kiddos because you really can't mess them up. As long as all the things stick together - you're good to go!
Servings Prep Time
12 pieces 15 minutes
Passive Time
20 minutes
Servings Prep Time
12 pieces 15 minutes
Passive Time
20 minutes
Granola Bars
Print Recipe
These no bake, nut free Granola Bars are super easy and will last you forever - or at least until you eat them all! They are also PERFECT for making with your kiddos because you really can't mess them up. As long as all the things stick together - you're good to go!
Servings Prep Time
12 pieces 15 minutes
Passive Time
20 minutes
Servings Prep Time
12 pieces 15 minutes
Passive Time
20 minutes
Ingredients
Granola Base
Added Ingredients (these are suggestions and you can add anything you love)
Servings: pieces
Instructions
  1. First combine date paste and oats. Use your hands to seriously smoosh the ingredients together and make sure they are totally incorporated. When you break the mixture in half you should see oats laced throughout the date paste.
  2. Add the honey & coconut oil and mix thoroughly. These ingredients will smooth out our base and get it ready for the flavorful ingredients
  3. Once you have mixed the base, add your other seeds/nuts/dried fruit and combine. If your ingredients are not sticking, then you need more date paste. Feel free to add as needed. If your mixture is too filled with date past and not balanced - ass more oats and seeds.
  4. Once mixture is done, line a baking sheet with parchment paper & press the mixture in the pan. Cover with parchment and press more.
  5. Place in the fridge for 20 minutes before cutting into bars. Kids also like to make their own shapes or balls. Simply use parchment to help shape and prevent sticking.
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Winter Squash Soup

Winter squash Soup

Getting a variety of Winter squash in the Fall months is my favorite! Winter squash keep outside the fridge for what seems like ever and are so great for adding some depth and warmth to any dish.

This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another week’s meal. I love working smarter, not harder. 🙂

This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kombucha, Acorn, Carnival, Pumpkin, ect.)

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Winter squash Soup
Winter Squash Soup
Print Recipe
This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂 This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kombucha, Acorn, Carnival, Pumpkin, ect.)
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Winter squash Soup
Winter Squash Soup
Print Recipe
This Winter squash soup is very simple and fast AND like so many of The Connected Chef recipes, can be batch made and frozen for another weeks meal. I love working smarter, not harder. 🙂 This recipe uses Butternut Squash, but feel free to swap that out for any other Winter squash you have available. (Kombucha, Acorn, Carnival, Pumpkin, ect.)
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Rough chop onions & garlic & set aside
  2. Rough chop squash & set aside
  3. Brown 1 stick of butter at the bottom of a stock/soup pot
  4. One butter is browned, add onions & garlic and season with salt & pepper. Let brown lightly.
  5. Add squash, sage, thyme & maple syrup and stir. Reseason.
  6. Let vegetables cook and soften slightly. Then, add your liquid (chicken/veggie stock or water).
  7. Allow the soup to simmer as the squash softens, about 15-20 minutes. Stir occasionally.
  8. Add milk and let cook for 5 minutes more.
  9. Blend soup in blender or food processor. Fee free to add more stock at this point if the soup is too thick. Once blended the soup can be strained through a fine mesh strainer if you'd like.
  10. Re-season & enjoy!
Recipe Notes

Ingredients to prep ahead: 

  • All vegetables can be prepped ahead of time
  • When storing precut veggies, be sure to store them in an airtight container. You can also store them together based on the stages that they are used in the recipes. (i.e. onions/garlic in 1 container, squash/herbs in a separate container)
  • Brown Butter can also be done ahead and stored in a mason jar or other air tight container - I actually love making a giant batch of brown butter and storing it in my fridge. It's a great flavor boost in so many recipes.
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Vegetable Dumplings

dumplings

These Vegetable Dumplings are by far one of the favorites in our kid’s cooking classes. The children love to make and stuff the dumplings and they ALWAYS eat them up like crazy.

This recipe adds cabbage and other shredded vegetables, but you can also brown off some meat, cook some shrimp or change up the vegetables to make any flavor dumplings you’d like.

You can also lay your dumplings on a sheet tray and freeze them. Once they are frozen, you can combine them together in a ziplock bag or airtight container.

If you are looking for a sauce to perfectly compliment you dumplings, check out our Ponzu Sauce!

dumplings
Vegetable Dumplings
Print Recipe
This recipe adds cabbage and other shredded vegetables, but you can also brown off some meat, cook some shrimp or change up the vegetables to make any flavor dumplings you'd like.
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
dumplings
Vegetable Dumplings
Print Recipe
This recipe adds cabbage and other shredded vegetables, but you can also brown off some meat, cook some shrimp or change up the vegetables to make any flavor dumplings you'd like.
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Shred cabbage, carrots & beets using a box grater.
  2. Small chop red pepper.
  3. Saute Garlic, Ginger, Scallions in a little olive oil and season with salt & pepper.
  4. Add chopped veggies & season again. Cook until soft.
  5. Add a splash of soy sauce & let cool.
  6. Place a small amount of veggie mix in the center of a wonton wrapper.
  7. With the tip of your finger, wet the edges of the wrapper all the way around.
  8. Fold the wonton wrapper in half and press down on the edges to seal. Be sure not to use too much filling.
  9. Fry dumplings in a pan with a liberal amount of olive oil.
  10. When browned, take out and place on a linen or paper towel and season with salt.
Recipe Notes

Items that can be prepped ahead: 

  • Make the mix ahead and store in an air tight container.
  • The mix can also be made in a double batch and kept frozen for later use!
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Veggie ragout with creamy cheese polenta

ragout

This Veggie Ragout & creamy polenta makes me feel SO warm and cozy as the weather gets colder.

By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar.

Make a double batch and freeze half to keep for another day. It will always make you happy when you are scrambling to figure out dinner and you remember you have a delicious homemade meal in the freezer waiting for you.

As for leftovers – I ALWAYS eat any extra polenta with my eggs in the morning. YUM!

The Polenta can be made with vegetable stock and no cheese to make this a yummy vegan dish as well.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don’t like an ingredient or want to swap for another vegetable – Go for it! You know what you like!

Check out some of our other One Pot Meals too!

ragout
Veggie Ragout & Cheese Polenta
Print Recipe
This Veggie Ragout makes me feel SO warm and cozy as the weather gets colder. By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar. As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don't like an ingredient or want to swap for another vegetable - Go for it! You know what you like! Check out some of our other One Pot Meals too!
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
ragout
Veggie Ragout & Cheese Polenta
Print Recipe
This Veggie Ragout makes me feel SO warm and cozy as the weather gets colder. By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar. As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don't like an ingredient or want to swap for another vegetable - Go for it! You know what you like! Check out some of our other One Pot Meals too!
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
Ragout
  1. Chop all your vegetables to the same size and set aside Keep onion & garlic separate from other veggies
  2. Heat a pan to with olive oil using low heat. Add onion, garlic with salt & pepper. Cook until soft.
  3. Add all other veggies (except spinach & parsley)
  4. Season with paprika, gr. coriander, salt & pepper & cook for about 3-5 min. until the veggies begin to soften.
  5. Add red wine to deglaze the pan and cook down for another 3-5 min.
  6. Add canned tomato and crush tomato with spoon or hands (I like to use my hands :)) Let cook for another 3-5 min.
  7. Add bay leaf & chick peas and re-season with spices and salt & pepper to taste.
  8. Cook down at a simmer (uncovered) for about 20min. You want the vegetables to be soft, but not mushy. The ragout sauce should be a bit thick & have a deep flavor, similar to that of a stew.
  9. Finish with chopped spinach & parsley
Cheese Polenta
  1. Add 3 cups of milk & 2 cups of water & stick of butter to a medium sauce pan and warm.
  2. Once liquid is warm, season with salt to taste & add polenta
  3. Allow to cook on medium heat for 20 minutes, while stirring occasionally. As the polenta thickens and cooks you will need to stir more often.
  4. As the polenta cooks, it will likely need more liquid before it is completely cooked through. Add more milk as necessary throughout the cooking process.
  5. Taste the polenta as you go and it will begin to soften. Once cooked, add cheese. *The cheese will thicken the polenta more, so if you need to add a bit of milk to it to thin it out a bit, go right ahead!
  6. Re-season with salt & black pepper and enjoy Your final polenta should be smooth and creamy.
Recipe Notes

Items that can be prepared ahead:

  • chop vegetables
  • polenta

*Essentially, this is a great meal to make a few days ahead and the flavors will just get better as it sits.

To make this dish vegan - use vegetable stock instead of milk & leave out the butter. If you like coconut flavor, you can finish the polenta with some coconut butter (not oil).

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Lemon Chicken

  • Using the BRAISING method, this is the perfect one pot meal.

It requires minimal prep and cooks without needing much attention. That means it’s great for a week night or a busy day with your kids. It’s also a meal that can be adjusted to be made in a Crockpot or Instapot.

I used to make this recipe for family meal when I worked for David Burke in his UES restaurants. It was always a hit and a welcomed variation from the mundane, slapped together meals we were used to scarfing down as busy cooks.

This recipe was nicknamed “Long Island Chicken” because it’s a riff off of  the Lemon Chicken my grandma used to make me as a kid. I don’t have many childhood dishes, but this is definitely one of them.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Check out some of our other One Pot Meals too!

Lemon Chicken
Print Recipe
Using the method BRAISING, it's this is the perfect one pot meal. This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot. 
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Lemon Chicken
Print Recipe
Using the method BRAISING, it's this is the perfect one pot meal. This dish requires minimal prep and cooks without needing much attention, which means it's great for a week night or a busy day with your kids. It's also a meal that can be adjusted to be made in a Crockpot or Instapot. 
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Servings: people
Instructions
  1. Coat chicken in Paprika, salt & pepper
  2. Sear off in a hot pan to brown (Remember that you need high heat to sear. You can turn it down once the chicken goes in the pan. Spices will brown quickly, but don't worry about burning.)
  3. Removed seared chicken & set aside.
  4. Add onion, garlic, pepper, thyme & cook until lightly browned. Feel free to add a little oil if you need to.
  5. Add lemons, juice and halves pieces. Throw it all in there! 🙂
  6. Add chicken back into pot & add stock until ¾ of the way up the chicken
  7. Add butter & simmer on low until chicken is cooked through
  8. Finish with Kale and chopped parsley at the very end and cook 3-4 minutes.
Recipe Notes

Items that can be prepped ahead:

  • Cut veggies and herbs
  • half and juice lemons

Pro Tip: When storing prepped veggies, store them based on the stage that they are added in the recipe. If you are adding a bunch of veggies together in 1 step, they can be stored together.

  • store onion/garlic/peppers/thyme together
  • halve and squeeze you lemons into a container and save for cook time. Then you just need to dump and move on.

 

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Ponzu Sauce

Ponzu sauce is a tangy, salty sauce that is great with items like spring rolls, sushi or poke.

With only a few ingredients, this sauce can be made in large batches and kept in the fridge for (ever?) months. The soy sauce & citrus preserves the aromatics and you never really need to worry about it going bad.

*Transformation tip: add some to fried rice for extra flavor!

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and reseason as needed!

Ponzu Sauce
Print Recipe
Ponzu sauce is a tangy, salty sauce that is great with items like spring rolls, sushi or poke. With only a few ingredients, this sauce can be made in large batches and kept in the fridge for (ever?) months. The soy sauce & citrus preserves the aromatics and you never really need to worry about it going bad.
Prep Time
10 minutes
Prep Time
10 minutes
Ponzu Sauce
Print Recipe
Ponzu sauce is a tangy, salty sauce that is great with items like spring rolls, sushi or poke. With only a few ingredients, this sauce can be made in large batches and kept in the fridge for (ever?) months. The soy sauce & citrus preserves the aromatics and you never really need to worry about it going bad.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Add all ingredients in an air tight container & shake
Recipe Notes

Remember: taste as you go and look for balanced flavors.

When tasting you should get an even amount of ginger & garlic. The honey should balance the saltiness of the soy & the citrus should be in the forefront, but not overwhelming.

If your sauce is too salty, balance with more honey and citrus juice. If it's too citrusy, add a bit more soy and drop of honey.

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Cream Biscuits & Jam

There is not much better than warm biscuits and homemade jam. This recipe biscuit recipe

Cream Biscuits
Print Recipe
If you want warm, fresh, delicious biscuits with out any fuss - these are it. This recipe is perfect to make with kids because it's 1 bowl and you don't have to worry about butter melting too fast or over mixing. It's forgiving and minimal ingredients! This recipe is from thekitchn.com
Servings Prep Time
8 bicuits 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 bicuits 15 minutes
Cook Time
20 minutes
Cream Biscuits
Print Recipe
If you want warm, fresh, delicious biscuits with out any fuss - these are it. This recipe is perfect to make with kids because it's 1 bowl and you don't have to worry about butter melting too fast or over mixing. It's forgiving and minimal ingredients! This recipe is from thekitchn.com
Servings Prep Time
8 bicuits 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 bicuits 15 minutes
Cook Time
20 minutes
Ingredients
Biscuits
Strawberry Jam
Servings: bicuits
Instructions
Cream Biscuits
  1. Place a layer of parchment paper across the bottom and up 2 sides of an 8x8-inch pan. Preheat oven to 425°F.
  2. In a medium bowl, whisk together dry ingredients until combined.
  3. Pour in all but 1/4 cup of the cream.
  4. Stir until the dough is shaggy, then add the remaining cream and stir to combine.
  5. Knead the dough: Turn the dough out onto a well-floured work surface. Knead the dough for about 30 seconds, just until it all comes together.
  6. Shape dough into a rectangle, about 12 inches long and 4 inches wide.
  7. Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan.
  8. Transfer the pan to the oven, and bake for 15 to 18 minutes, until golden
Strawberry Jam
  1. Combine all ingredients in a sauce pan
  2. Heat on medium heat and stir occasionally
  3. Cook berries 20-25 minutes. Strawberries will begin to stew and cook down. You will notice more liquid in the pot as the berries cook.
  4. Taste your strawberries. You are looking for a strong flavor. If it seems a bit bland and not full flavor, they may need to cook a bit more.
  5. Once strawberries are soft and flavorful they are ready. Remove from heat and blend with a blender or food processor until desired smoothness. (Some people like it a bit chunky, others enjoy a completely smooth jam)
  6. Optional: strain through a mess strainer
  7. Let cool and enjoy!
Recipe Notes

[recipe]For time efficiency - I would get the jam started first and then work on the biscuits. This way the jam can stew while you make and bake the biscuits.

The jam is going to be a little non-traditional because it calls for WAY less sugar than a traditional jam. It will be full flavored non-the-less. However, don't be alarmed by a more loose consistency than usual store bought jam.

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is perfect to make with kids because it’s 1 bowl and you don’t have to worry about butter melting too fast or over mixing. It’s forgiving and minimal ingredients!

 

 

Biscuit recipe is from thekitchn.com

Mediterranean Summer Tabouli

Tabouli is a great snack to pack for picnics or bring for your next pot luck. It’s super simple and quick to make.

Typically Tabouli is made with bulgar wheat, but this version utilizes QUINOA to make it gluten free and protein packed.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

For some more ideas on how to utilize Quinoa – check out this Marinaded Veggie Recipe.

Tabouli
Print Recipe
Enjoy this simple, finely chopped salad with tons of parsley. Serve with lettuce wraps or crackers for a snack or as a side dish to some grilled meats. To achieve the right tabouli texture, you will need to chop the vegetables as finely as possible. (Be sure to use firm tomatoes!)
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
0 minutes 0 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
0 minutes 0 minutes
Tabouli
Print Recipe
Enjoy this simple, finely chopped salad with tons of parsley. Serve with lettuce wraps or crackers for a snack or as a side dish to some grilled meats. To achieve the right tabouli texture, you will need to chop the vegetables as finely as possible. (Be sure to use firm tomatoes!)
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
0 minutes 0 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
0 minutes 0 minutes
Ingredients
Servings: people
Instructions
  1. Boil quinoa in salted water until tender. Strain well & let cool
  2. Finely chop mint, parsley and scallion. Use the whole scallion (greens and white)
  3. Very small dice cucumbers and tomato
  4. Mix all ingredients with lime juice & olive oil. Season well with salt & pepper
  5. Serve with lettuce wraps or crackers for a snack or as a side dish to some grilled meats.
Recipe Notes

Be sure not to use too much Quinoa when you mix up the salad.  The idea is to have a little quinoa with the salad, not a little salad with your quinoa.

If you are making ahead and have the time - strain your tomatoes to separate eliminate the seeds and juice. This will keep your tabouli dry and not too wet as it sits.

 

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Balsamic Marinated Summer Veggies

There are many vegetables at the market that grow in abundance in the Summer.

Squash, Zucchini, Peppers, Eggplant – These veggies are cheap. Unfortunately, many people don’t like them or don’t know how to make them SUPER yummy so that they enjoy them.

My secret – This is the ONLY way I will eat these particular veggies.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Balsamic Marinated Summer Veggies
Print Recipe
This simple & fast marinated veggie recipe can be made ahead of time and eaten all week. You can also use the let over marinade as a dressing! Add some cooked Quinoa, Cous cous or Rice for a full lunch.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Balsamic Marinated Summer Veggies
Print Recipe
This simple & fast marinated veggie recipe can be made ahead of time and eaten all week. You can also use the let over marinade as a dressing! Add some cooked Quinoa, Cous cous or Rice for a full lunch.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Ingredients
Balsamic Marinade (aka. dressing)
Veggies
Servings: people
Instructions
Marinade
  1. Add all ingredients to a jar and season with salt & pepper. Shake it up.
Roasted Veggies
  1. Load all the cut veggies in a bowl and pour the marinade over the top. (Peppers - simply cut off the sides for large pieces)
  2. Let sit for 10 minutes.
  3. Place all veggies on a baking sheet. Be sure to not crowd the pan and do not let them overlap. (This will ensure that they will brown and not steam)
  4. Place in a 450 degree oven for about 10-15 minutes until they are tender. No need to flip or move the veggies.
  5. Enjoy with a salad or as a side dish. Finish with some of the left over marinade as a dressing!
Recipe Notes

The veggies for this recipe are also really great if grilled! -- Just be sure to cut the pieces lengthwise so they don't fall through the grill.

Add these veggies to some cooked quinoa, cous cous or brown rice for a delicious Summer salad.

Marinade will last weeks in your fridge!

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Orange Coriander Marinade

turkey brine

This marinade recipe is a Connected Chef Classic and one of the very first recipes I started teaching clients when I began. It’s FILLED with flavor, good with any lean meat or veggies and is SO fast and easy. (as with all marinades!)

Toasting the spices are ultimately optional, but if you do so it will add more flavor.

With that said, when we need to feed our kids, toasted spices can wait! 🙂

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

turkey brine
Orange Coriander Marinade Recipe
Print Recipe
This marinade recipe is a Connected Chef Classic and one of the very first recipes I started teaching clients when I began. It's FILLED with flavor, good with any lean meat or veggies and is SO fast and easy. (as with all marinades!) The measurements are not exact because we want you to make it your own. Keep in mind a marinade should be EXTRA strong in flavor because not all of it will make it to the final dish.
Prep Time
10 minutes
Prep Time
10 minutes
turkey brine
Orange Coriander Marinade Recipe
Print Recipe
This marinade recipe is a Connected Chef Classic and one of the very first recipes I started teaching clients when I began. It's FILLED with flavor, good with any lean meat or veggies and is SO fast and easy. (as with all marinades!) The measurements are not exact because we want you to make it your own. Keep in mind a marinade should be EXTRA strong in flavor because not all of it will make it to the final dish.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Chop onion and garlic
  2. Toast coriander & black peppercorns in a dry saute pan on high heat until you can smell the aromatics of the spice This step can be done in bulk and ahead of time!
  3. Crush the spices, just to crack them open. How? coffee grinder, ziplock bag and pot, or a mortar & pestle
  4. Combine all ingredients in a container and taste.
  5. Adjust for additional amounts of ingredients if you desire.
Recipe Notes

Toasting the spices are ultimately optional, but if you do so it will add more flavor.

With that said, when we need to feed our kids, toasted spices can wait! 🙂

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

Keep in mind a marinade should be EXTRA strong in flavor because not all of it will make it to the final dish.

 

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