Recipe: Let’s Get Sauced.

I’ve started making some different sauces and marinades in order to jazz up a few of my go-to dinner recipes.  For example, I’m a big fan of making pan fried chicken with brown rice and veggies, so the other night I decided to dress it up a bit by pairing it with an easy lemon-yogurt sauce.  The finished dish got rave reviews from the hubs (my main audience) which made me realize doing this regularly was an easy way to give a bit of *POW* to an ordinary meal.

I want to share three sauces I’ve been leaning on recently.  I’ll be sure to share more in the future!

Each sauce “recipe” makes enough for 4-6 servings.  Make just enough for your meal, or double one to keep on hand throughout the week for leftovers or as a quick way to jazz up a basic bowl of leftovers.

Lemon-Yogurt Sauce – Pairs well with Chicken or Roasted Veggies


In a small bowl, combine 1 cup plain greek yogurt, 1.5 tbsp  lemon zest, the juice of one lemon, 1 tbsp finely minced garlic, a drizzle of olive oil and a big pinch each of salt and pepper.  Stir well then serve.

Orange Vinaigrette – Pairs well with Chicken or Shrimp, over a green salad.


In a small bowl, combine 1/2cup orange juice (roughly 3 orangs juiced), 2 tsp orange zest, 1 tbsp honey, 3 tbsp white wine vinegar, 3 tbsp olive oil, pinch each of salt and pepper.  Whisk thoroughly to combine then serve.

Chimichurri Sauce – Pairs well with Steak or Chicken


In a small bowl combine 1/2 cup red wine vinegar, 1 tsp salt, 4 minced garlic cloves, 1 diced shallot, 1 diced jalapeños (seeds removed), and 3/4 cup olive oil.  In a medium bowl combine 2 bunches cilantro,  roughly chopped and 2 bunches parsley, roughly chopped.  Add the red wine vinegar mixture into the medium bowl and stir to combine. Use as a marinade and/or serve as is.


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