Italian Dressing

This is just a simple Italian Dressing recipe.

I use Italian dressing quite often as a marinade. It use to be all I would eat on salads but I have since then fallen in love with Ranch dressing and no longer us Italian that much on salads.

From left to right: Salt, dried parsley, dried celery leaves, dried oregano leaves, onion powder, garlic powder, ground basil leaves, dried thyme leaves and pepper. Mix spices together add vinegar (whatever kind you want, I go back and forth between white and red wine) and olive oil.

Ingredients:

• 1 & 1/2 teaspoons or garlic powder
• 1 tablespoon of onion powder
• 2 tablespoons of oregano
• 1 tablespoon of dried parsley
• 1 tablespoon of granulated sugar
• 2 tablespoons of salt
• 1 teaspoon of pepper
• 1 teaspoon of ground basil
• 1/4 teaspoon of dried thyme leaves
• 1/2 teaspoon of dried celery leaves

Directions:

• Mix all spices together in a resealable container
• When ready to make dressing add 2 tablespoons of dressing mix with 1/4 cup of vinegar of you choosing, 2 tablespoons of water and 1/2 to 2/3 cups of olive oil.

Enjoy,
A Engineer in the Kitchen

The Chicken Marinade

I know such an original name, hope I don't come up with another marinade for chicken because what am I going to call that...Chicken Marinade Junior or The Second.

Anyways, this is so amazing it's not even funny. It is really just a little bit of that a little bit of this.

From left to right: Dried oregano leaves, garlic powder, dried thyme leaves, ground mustard, dried rosemary leaves, salt and pepper. Mix all of the spices together add some red wine vinegar and olive oil.

Ingredients:

• 2 tablespoons of red wine vinegar
• 1/3 cup of olive oil
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried rosemary leaves
• 1/2 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

• Mix all of the spices, vinegar and olive oil together in a resealable containter
• Add chicken breast 
• Give the container a good shake or two
• Let marinade in the refrigerator over night
• Grill chicken until no longer pink in the middle

 Enjoy,
A Engineer in the Kitchen