BY SHALEEN DESTEFANO

While I still love a good cookbook, I have found that the vast world of food blogs to be extremely resourceful. Tracey Benjamin is the brains behind the foodie blog, Shutterbean, based out of San Francisco. I’ve been following her for years now, she has an expansive recipe box full of easy and delicious meals, and bonus, her site is brimming with beautiful photography and insight, as she offers a glimpse into her everyday life, from her beautiful home in the Bay Area. What I’m saying, is that you could easily lose an hour perusing her site.

A few years ago her mother passed away and she has been sharing some of her mom’s best dishes on the blog, which is really such a gift. This is one of her mother’s recipes, and it instantly caught my eye because she says her mom reserved it for special occasions, because it was a “real crowd pleaser.” It may just have been just another Tuesday over here, but the crowd (Sam and our three kids) were indeed pleased.

When I stumbled upon this recipe, I was determined to make it the same day, so even though the recipe calls for an overnight marinade, I found four hours to do the trick, although, I’m sure it would be even better with an all night soak.

serves 4-5

 

Ingredients

6 small chicken breasts, boned or 3 large ones cut in half

3 garlic cloves, minced

½ teaspoon salt

½ cup grainy mustard

½ cup brown sugar

¼ cup apple cider vinegar

6 tablespoons olive oil

1 lime, juiced

½ lemon, juiced

black pepper

 

Directions:

Mix garlic, salt, mustard, brown sugar, apple cider vinegar, olive oil, lime and lemon juices in a bowl. Season with black pepper and mix until well combined. Pour marinade over chicken breasts and refrigerate overnight.  

Bring to room temperature before grilling. Grill or broil 4-5 minutes per side. Do not overcook.

That’s it! 

For more yummy recipes, visit her site at shutterbean.com

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