I don’t know too many marketers who aren’t busy. And I mean busy busy. Insanely busy. So busy and often overwhelmed with the workload that at the end of the day finding the energy to cook dinner is becoming harder, and harder, and… then there’s grub hub. And isn’t it just easier to order something to be delivered so you can keep working? Well, yes AND no.
I’ve recently discovered the value of an actual break from my work, which is truly a break as your brain follows a recipe and creates something yummy. It also helps with the boundary between our work and personal lives.
Here’s a few of my personal favorites:
Chicken Thighs in Apple Juice, Garlic & Oregano
- 1.5 lb’s chicken thighs, boneless and skinless
- 1 cup of apple juice (better quality apple sauce is nicer and less sugary)
- ¼ cup olive oil
- Dried garlic
- Dried Oregano
- Parmesan (optional)
Pre-heat oven to 460F. (This dish cooks best at a really hot temperature.)
Lay out the chicken thighs in a large baking dish. In a small bowl whisk the apple juice, oil, and around 1-2 teaspoons each of garlic and oregano (alter the ratios to your liking). Poor over and around the chicken thighs and cook for 30 mins. (Top with some parmesan if you’re a cheese fan!) The meat should be watery/juicy without being pink.
Herb & Mayonnaise Chicken Thighs
- 3 lb’s chicken thighs, boneless & skinless
- 1/4 cup mayonnaise
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 2 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp chili powder
- 1 tsp ground paprika
Pre-heat over to 375F.
In a bowl, combine mayo, olive oil and minced garlic. Add chicken thighs and coat with mayo mixture. Prepare the seasoning in a separate bowl and combine the salt, pepper, chili powder and paprika. Season both sides of chicken with the seasoning. Place chicken thighs in a baking dish, covered in foil. Bake about 45 minutes and then remove foil and cook for an additional 5-10 mins (tops of thighs should start to go crispy).
Pork Tenderloin in Herby-Lemon & Dijon Marinade
- 1 pork tenderloin (around 1-1.5lbs)
- Marinade
- salt & pepper
- Marinade: 1/4 cup extra virgin olive oil, 1/4 cup freshly squeezed lemon juice, zest of 1 lemon, 5 large garlic cloves pressed (about 2 tbsp), 5 sprigs fresh rosemary minced (about 2 tbsp), 1 tbsp Dijon mustard, salt & pepper to taste
Preheat the oven to 450F.
Whisk together all the ingredients in the marinade plus desired levels of salt and pepper. Put the pork and marinade in a Ziploc bag and seal. Move it all around to evenly marinade. Over medium high heat in a skillet sear tenderloin on each side for about 90 seconds, until brown on the outside. (Don’t cook the pork for more than 3 minutes total on the stove.)
Place the entire skillet into the oven. Roast for 5 minutes, then flip the pork over. Cook for an additional 5-10 minutes, until the interior measured at the thickest part reads 140F. (And remember, it will continue cooking another 5 degrees as it rests.)