Lemon Herb Chicken

1/3 cup olive oil
1/4 cup lemon juice
1/4 cup finely chopped onion
1 tbsp minced garlic
1 tbsp parsley flakes
1 tsp rosemary
1/2 tsp thyme
1/2 tsp sage
1 tsp salt
1/2 tsp pepper

Marinate chicken breast halves for up to 4 hours (refrigerated), and grill.

Tastes good on a bun too.

Cevapcici

This is a Croatian dish my grandmother makes. I'm not exactly sure of measurements since I just do it by eyeballing, but here goes:

ground pork - about 250g - 400g
ground beef - about 250g - 400g
1 small-medium onion
5mL minced garlic
1 egg
handful breadcrumbs
salt & pepper

mix the ingredients then form into sausage-link size logs (about 7cm by 1.5cm). Cook them on the barbeque or a frying pan. Some people put it on a bun or pita. I prefer to dip them in ketchup (because I'm Canadian and we put ketchup on everything).

Goulash

This is something my grandparents and father make. I learned how to make it from my dad.

stewing beef, cubed
1-2 onions, chopped
1/2 tsp garlic
2 tbsp paprika
1 28oz can crushed tomatoes
2 32oz cartons chicken broth
4 medium potatoes, peeled and cubed
4 eggs, flour (for dumplings)

Sauté beef cubes with oil until browned, add onions and cook until translucent. Add garlic, paprika, can of crushed tomatoes, chicken broth, potatoes, and salt to taste.

To make dumplings, beat eggs, and add flour until a sticky dough is formed. Drop table-spoon sized dumplings into boiling goulash.

Chicken Vino Bianco (Olive Garden)

I had this dish at Olive Garden, but they discontinued it. I found a copycat recipe online, but made some minor changes.

4 pieces boneless skinless chicken breast
1 small tomato, diced
1/2 cup red onion, sliced
1 1/2 cup mushrooms, sliced
2-3 cloves garlic, chopped
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1 stick butter, divided
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 lb uncooked linguine


Heat a small amount of olive oil in large sauté pan.
Slice chicken breasts into cutlets, salt and pepper, then dust with flour.
Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
Remove chicken from pan and set aside.

Add 2 Tbsp butter to pan.
Add onions to pan and sauté until they begin to turn golden. Be careful not to burn the butter. Add garlic and cook slightly. Add mushrooms, diced tomato, chopped parsley, crushed red pepper, black pepper and salt to pan. Cook until mushrooms are done, then add white wine, lemon juice and the remainder of the butter.
Allow to come to a boil. Add cooked chicken back to pan.

Cook pasta according to directions, drain and toss with a small amount of sauce. Serve chicken and sauce over the pasta.