Before I share today’s recipe, I had to show all of you this picture I received over the weekend. The picture is of a 10 year old girl making a recipe from my cookbook. I know there are many of you that stop by Carrie’s Experimental Kitchen on a regular basis and I’m so glad I can encourage you to try new recipes in your own kitchen. It especially made me glad that I’ve inspired someone so young to form a new passion. Her mom is a friend of mine and has told me she flips through the book all of the time looking for something new to make, but her favorite recipe is Bruschetta. SEE, if my recipes are easy enough for a 10 year old, you can do it too! Thank you all for reading and following along on my daily kitchen experiments, I truly appreciate each and every one of you. <3
Ok and now for today’s recipe, which technically isn’t one of my own, but rather one I found while reading through one of my food magazines recently. I loved the simplicity of it so much, that I had to share it with all of you as well. I came across this recipe for Ladolemono created by Michael Psilakis; which is a citrusy Greek sauce that is traditionally served with lamb, chicken or fish.
Since I love the flavors of fresh squeezed lemon juice, oregano, Dijon mustard and extra virgin olive, I decided to use it as a marinade instead of a dipping sauce for grilled chicken. The Ladolmeno was deliciously light and really made the grilled chicken extremely moist.
For my version, I used fresh oregano instead of the dry Greek oregano the recipe called for since that is what I happened to have on hand. Click here for the recipe: Michael Psilakis’ Ldolemono.