I really love a versatile recipe. You know one that you can use over and over, but a little differently each time. I know I have said before that I’m not really good at make-ahead meals. I can do leftovers, but for some reason making a meal and not eating and then eating it later loses its luster and excitement. I do realize that it would make my mealtimes enormously more efficient, but you know how sometimes you really think you want to eat something and then change your mind later?! Well, that’s me with make ahead meals. It always seems like if I have food I know that needs to be eaten in the fridge that I sabotage the meal altogether and just go out. Weird, I know.
So back to the versatility of a recipe. This “Green-ish Goddess” recipe is just that. I didn’t really have a plan for it when it all started, but had some chicken to grill in the fridge, a TON of fresh herbs and three hungry people. SIDENOTE: Since I first sent out the sneak peek of this recipe on Facebook, Insta & Twitter as Green Goddess Dressing, I have learned that “Green Goddess” is actually a real dressing with specific ingredients, so this has now been renamed to Green-“ish” Goddess to eliminate any confusion. I’m sure it will work.
Anyway, after being single mom for a week while my precious hubs was out of town, I got some uninterrupted time in the kitchen last night and perhaps felt somewhat goddess-esque with all my free time and clearly the fresh herbs made the most vibrant green mixture, so that’s how the name came about in my head. As I made it and tasted it, I discovered that this would be good in so many ways. I decided to coat and marinate the chicken skewers in it before grilling and then topped the chicken with a little more sauce after it had been cooked. It will also make a fantastic salad dressing and tonight we are having grilled shrimp and I think it will be great as a dipping sauce and perfect for veggies, too. So while this could technically be considered a “make-ahead” recipe, I will definitely be making this ahead for all kinds of uses for most any meal. So channel your inner green goddess and make this tasty sauce tonight!!
This insanely fresh mixture is perfect for a marinade or dipping sauce for grilled chicken shrimp or it can be used as a creamy dressing for a fresh salad.
- 8 ounces reduced fat sour cream
- 1/2 teaspoon extra virgin olive oil
- 1/4 teaspoon lemon juice
- 1/2 cup, chopped fresh rosemary, basil, thyme and oregano
- 2 garlic cloves
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- In a food processor, render enough finely chopped herbs for 1/2 cup. Add sour cream, olive oil, lemon juice, garlic cloves, salt and pepper. Process until smooth.
- To use this as a marinade, combine boneless, skinless chicken breasts or fresh, raw shrimp and marinade in a bowl and toss to coat. Refrigerate and let marinate at least one hour. Skewer shrimp or chicken on a wooden skewers and grill on medium heat on aluminum foil until shrimp are pink and chicken reaches an internal temperature of 160 degrees F. Remove from heat and lightly wrap in foil for 5 minutes. Unused marinade (not used for meat) can be served on the side as a dipping sauce.
KITCHEN TIP: For the best results when using wooden skewers, submerge them in water tip down for at least an hour to prevent splintering and burning.
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