Creative Angels' Recipe of the Week

With warmer weather and the easing of COVID restrictions, most of us are finally emerging from our homes after what seems like a year-long forced hibernation. Perhaps, like us, you find yourself reacquainting yourself and catching up with neighbors over the backyard fence. Here at the Marsh household, the grill is once again much more active and we are enjoying dinners outside on our side porch where we can exchange greetings with neighbors walking the dog or taking an evening stroll. These are two recipes Deb and I enjoy when the grill is hot and and fresh vegetables are plentiful. Enjoy! - Deb & Keith

PRETTY CHICKEN MARINADE

The name comes from the fact that when grilled, the marinated chicken takes on a beautiful caramel color, which makes for a great presentation.

• 2/3 cup olive oil

• 2/3 cup reduced-sodium soy sauce

• 1/4 cup lemon juice

• 2 TBsp liquid smoke flavoring

• 2 TBsp spicy brown mustard

• 2 tsp ground black pepper

• 2 tsp garlic powder

• 4 skinless, boneless chicken breasts

1. In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place the chicken in the bowl, and coat with the marinade. Cover, and allow the chicken to marinate for a maximum of 4 hours in the refrigerator. (NOTE: Do NOT marinate for more than 4 hours or the lemon juice will begin to cook the chicken!)

2. Remove chicken and discard marinade. Place chicken on grill over med-high heat. Cook 6-8 minutes on each side, until juices run clear.

When most of us hear the word "succotash", we probably think of the old cartoon catchphrase, "Sufferin' succotash!" But truthfully, this may actually be one of America's oldest vegetable recipes, coming from a Narragansett Indian word. This may be served hot or cold as a side dish. Or with the addition of shrimp, shredded cooked chicken, or diced cooked ham, it makes a wonderful - and healthy - main dish.

CHIEF JOHN'S SUCCOTASH

• 1 TBsp olive oil

• 1 1/2 tsp butter

• 1 small onion, diced

• salt and black pepper to taste

• 1/2 red bell pepper, diced

• 1 jalapeno pepper, sliced

• 3 cloves garlic, minced

• 1/2 cup diced tomatoes

• 1/2 tsp ground cumin

• 1 pinch cayenne pepper

• 2 green zucchini, cut into cubes

• 4 oz. fresh green beans, cut into 1/2-inch pieces

• 1/4 cup water

• 1 1/2 cups corn

• 1 cup frozen baby lima beans, thawed

1. Heat olive oil and butter in skillet over medium heat. Add onion, salt and pepper to hot skillet. Cook, stirring frequently, until onion is softened and golden, 6-7 minutes.

2. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3-4 minutes.

3. Stir tomatoes, cumin, and cayenne pepper into onion mixture; cook and stir until heated through, 2-3 minutes.

4. Add zucchini, green beans, water; cook until zucchini are almost tender, 5-6 minutes.

5. Stir corn and lima beans into mixture until heated through, 3-5 minutes.