"Blow Your Mind" Grilled Chicken Marinade

Sometimes simplicity is the best. Like the easy breezy grilled chicken marinade I invented the other day.
As a person who loves chicken dishes and couldn’t get tired of them, ever, I’m constantly looking for different and original methods to cook chicken so I can serve it more often without the risk of getting bored. My goal is always the same, juicy, tender, succulent chicken that packs a flavor punch.

Marinated Red Peppers with Garlic and Oregano

Most of the time, I don’t choose the recipes I share here, it’s the market that controls it.
As it happens when you live in a climate that deprives you of field-fresh produce for almost half the year, leaving you to go completely out of control and of course overdo it in the months that you’re graced with it — bringing home buckets of fresh produce when you only need a fraction of it.
The other day I picked-up some mega-huge red peppers thinking about pickling them, but then I changed my mind — as I often do— and I instead roasted them.

Easy Gratineed Eggplant

It’s finally starting to feel like summer so today I’m making a dish that has summer written all over it.
A super simple Gratineed Eggplant — a dish that get raves from anyone who's tried it.
I know that “gratineed” sounds like a fancy word but in reality it just means to bake or broil in au gratin style. That’s it.

Mom's Pink Lemonade

When I was a kid I was 100% convinced that pink lemonade was made from pink lemons (yes, pink lemons do exist but unfortunately their light pink flesh juices run clear).
Then for years I thought it was made by adding pink grapefruit juice to lemonade; it’s not.
Pink lemonade is a popular cloudy variation of traditional lemonade made with added grape juice or cranberry juice, giving the drink its distinctive pink color.
If the taste of pink and traditional are exactly the same, why does the former is more popular than the latter?