grilled lemon, garlic and fresh herb chicken


Ok, let’s be honest…. some of you are just plain “chicken” to step out of the box on Labor Day. It seems like everyone wants to grill up a burger. Don’t get us wrong, Cashmere Apron appreciates a good burger but why not prepare something a little different? This chicken recipe is so simple to make, and is packed with flavor and juiciness. Who doesn’t want to show their crew that they care enough to  put a little extra thought into their holiday menu? Simply combine the chicken with the marinade ingredients and let them mingle in a zip-lock bag until you are ready to fire up the grill. The only rule to this chicken recipe is that you use fresh herbs and freshly squeezed lemons. This is a terrific WOW recipe that you can cook up during a busy work week or why not try grilling it up this Labor Day?

3 large chicken breasts with bone and skin
1 Tb lemon zest
2 cloves garlic, minced
2 Tb fresh rosemary, chopped
2 Tb fresh oregano, chopped
6 sprigs of fresh thyme
1 tsp. salt
1 tsp. fresh ground pepper
2 lemons, juiced

PicMonkey Collage

Place all the ingredients into a large zip-lock bag and seal. Rotate the bag so that all the chicken is coated with the marinade. Place the bag in a bowl (in case of leakage) and place in the refrigerator. Marinate for two hours or more.

Preheat the grill for medium hight heat.

Lightly oil the grill grate. Place the chicken on the grill and discard the marinade. Grill the chicken until juices run clear. Chicken breast should reach 165-170 degrees when fully cooked. If you don’t have a thermometer- go buy one! It is sometimes hard to tell when the bird is done and some pieces cook quicker than others. Remove from the flame and allow to rest for 5 minutes under a sheet of foil. Serves:3

* Christi is in love with her charcoal Weber Grill and boasts of it’s cooking abilities. She says that it can hold its own against some of the more superior grills. Let us know what your favorite grilling method is and which grill is your favorite.

PicMonkey Collage


asian turkey burgers

Extra-virgin olive oil
1 small onion, cut into 1/4-inch dice
Kosher salt
2 cloves garlic, smashed and finely chopped
1 1/2 pounds ground turkey
1/4 cup soy sauce
1-inch piece fresh ginger, peeled and grated
One 8-ounce can water chestnuts, drained and coarsely chopped
1/2 bunch fresh cilantro leaves, finely chopped

Optional Garnishes
4 slices of cheese
4 hamburger buns
4 slices of tomato
4 slices of raw onion
alfalfa sprouts

Preheat the charcoal grill.

Coat a sauté pan with the olive oil. Add onions, season with salt and bring to medium high heat. Cook the onions until they are soft and very aromatic, 7 to 8 minutes. Turn off the heat and let cool.

In a large mixing bowl, combine the turkey, soy sauce, water chestnuts, cilantro, garlic and the cooked onions. Add one-quarter cup water; this will help the burgers stay nice and moist. Using your hands, mix everything together until the ingredients are well combined. Form the mixture into 4 equal size patties.

Grill burgers 5-7 minutes on each side, until the internal temperature of the patties reaches 170 degrees on a meat thermometer. *Turkey burgers should be cooked through, never rare.

Toast buns in a broiler or a toaster. Put a burger on each of the bottom buns and top with garnishes of your liking. Close up each burger, give each a little squish and eat em’ up! Serves 4.
Compliments: Ann Burrell

Quick and Easy from the Grill on Hump Day!

Quick and Easy from the Grill on Hump Day!

grilled steak with corn salsa


1 tsp chili powder
1 tsp coriander
1 tsp kosher salt; more to taste
2- 8ounce beef rib-eye steaks (about 3/4 inch thick)
2 tsp canola oil
1 small poblano chili, seeded and diced into small pieces
freshly ground black pepper
1 generous cup of fresh corn kernels from two ears of corn
1/2 cup heavy cream
1 Tb minced oil-packed sun-dried tomatoes
1 Tb fresh lime juice

In a small bowl, mix the chili powder, coriander, and salt. rub the mixture onto the steaks.

Heat the oil in a 10- to 11-inch cast-iron or other heavy skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about three minutes per side for medium rare. Transfer to a plate and cover loosely to keep warm.

Add the chile to the pan, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about two minutes. Add the corn and continue to cook until it’s slightly browned, 1 to 2 minutes more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 minutes.

Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and pepper, if you like. Serve the rib-eyes whole or slice them and arrange on plates. Serve immediately, with corn ragout on top or alongside. Serves 2 (you & your pops). Compliments:


grilled greek grouper

1 pound  fresh grouper fillets, cut into 4 ounce portions
Greek seasoning
1 – 14.5 ounce can of stewed tomatoes
1/2 cup Greek olives, pitted and sliced
4 ounces feta cheese

Preheat outdoor grill to medium high heat and oil the grate to prevent sticking.

Sprinkle grouper with the Greek seasoning. Place on preheated grill and cook for 4-5 minutes per side. Remove from the grill once the fish flakes easily with a fork.

In a saucepan, combine stewed tomatoes, chopped olives and 1 tsp Greek seasoning. Simmer for 4-5 minutes or until heated through.

Put a spoonful of the tomato sauce on a plate and lay the cooked fish on top. Sprinkle with the feta cheese. Serve immediately. You can substitute another mild white fish if you cannot find grouper in your fish market. Serves 4.

Pair Grilled Greek Grouper with our Greek Salad. Scroll down for recipe.

Quick and Easy from the Grill on Hump Day!

Quick and Easy from the Grill on Hump Day!