Ranch Chicken Marinade

This recipe was inspired by my colleague sharing this recipe for Rosemary Ranch Chicken Kebabs. My version is pared back to a quantity suitable for dinner for two, and to reflect that rosemary is not a favorite herb in this household.

1/2 cup olive oil
1/2 cup Hidden Valley Ranch dressing
1 tsp Worcestershire sauce
1/2 tsp salt
splash of lemon juice
splash of red wine zinfandel vinegar
two twists of pepper from the pepper mill
1/2 tsp sugar
1 large boneless skinless chicken breast (a little over 1 lb) chopped into small chunks

Combine all but the chicken in a small bowl and whisk together until combined. Let stand 5 min while you chop up the chicken. Place chopped chicken in a ziploc bag, and pour marinade over the top. Refrigerate for at least 1 hour prior to cooking chicken by your preferred method.


Our Easter Eats: Spicy Lamb Roast and Strawberry Gooey Bars

Sonoma County vineyards
As planned, I made Jam Hands' gooey bars for easter dessert. I couldn't find lemon cake mix though, so they became strawberry gooey bars, since that was the one fun flavor I could find at Target. They looked incredibly festive. No photos of them, unfortunately, as I never did figure out a good way to capture their yumminess in a photo without making a mess.

And yes, I made dessert first. Because it was a lot less daunting than making a lamb roast for the first time.

I used Charles Phan of the Slanted Door's lamb marinade, at my colleague Melita's suggestion. I love spicy sweet combinations, and knew from the get-go that I was going to love this marinade.

I modified mine slightly to be as follows:

2 large shallots, peeled and chopped
1 small jalapeƱo, stemmed and chopped (left the seeds in)
1/2 cup sugar
1 tablespoon canola oil
2 tablespoons fish sauce

I combined all the ingredients in a bowl then used my pestle to smash them all together nicely. I placed my Boneless lamb leg roast into a ziploc plastic bag, poured the marinade over it, then sealed the bag up and left it in the refrigerator to soak it up for about 2 hours.

I preheated the oven to 375, and baked the lamb, having poured the marinade over the top of it in the baking dish, until it was no longer pink in the center, which was about an hour and a half. I served with a tamrind chutney, some sour-cream laden mashed red potatoes, and some Roederer sparkling wine.

Glad that I finally tried my hand at lamb. It wasn't any trickier than any other meat I've roasted thus far. Too bad I can't make gyros at home...