Recently, we were invited to a wonderful event for Bloggers hosted by EP Henry. You may know EP Henry as the company behind beautiful patios, pavers and other wonders of brick and stone. You may not know that EP Henry is a New Jersey company headquartered in Woodbury, and that they are a major participant in the beautiful Philadelphia Magazine Design Home in nearby Lower Gwynedd, Pennsylvania. The Design Home is open for touring through October 10th. Details and directions can be found at by clicking here. Ticket proceeds benefit Ronald McDonald House.
EP Henry treated us to a lovely assortment of hors d’oeuvres and martinis in a spectacular setting on the patio of the Design Home. There was an amazing outdoor covered area with fireplace and TV, a beautiful paved area around the pool, and an over the top grill and refrigerator area. As I enjoyed the wonderful food and inviting atmosphere, I got to thinking about the fact that outdoor living does not have to end on Labor Day. Enjoying your outdoor space can be a wonderful thing in all seasons. Once summer is over, temperatures finally cool down and the bugs move away. I love throwing an old sweatshirt on and relaxing with a cup of tea in the back of our house on a weekend morning, or sitting outside with a glass of wine as the sun sets and the cooling breezes kick in.
While grilling is normally associated with summer, cooking outside is something that many people do year round. We have a well-loved list of outdoor grilling recipes that we use on a regular basis. Our recipe for ranch-marinated chicken is one of my favorites. Whether you use an over the top grilling station like the gorgeous one EP Henry created for the Design Home, or a charcoal kettle grill, I hope that you will try this recipe and that you will enjoy it as much as we do. The original recipe came from a recipe booklet published by the makers of Hidden Valley Ranch salad dressing, but we have tweaked it a bit over the years.
Ranch Lime Grilled Chicken
1 ½ pounds boneless chicken breast
½ cup canola oil
1/3 cup lime juice
1 envelope ranch-style salad dressing mix
1 teaspoon ground cumin
½ teaspoon freshly ground pepper.
Combine oil, lime juice, dressing mix, cumin and pepper. Place chicken in a large resealable plastic bag or shallow container. Pour marinade over chicken and refrigerate at least 4 hours or overnight. Grill until chicken is well-seared but not blackened. Serve and enjoy!
Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods. Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between. When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants, farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride.
Disclosure: Jersey Bites was guest at the EP Henry event at the Philadelphia Magazine Design Home and was provided with complimentary food and drink.
