Ron Wilson

Ron Wilson

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Rita's Recipes - Summertime Fun Edition

Grilled chicken with Greek oregano marinade

We usually use breasts, but thighs are OK.

Greek oregano is more pungent than Italian, Mexican or Turkish, to my palate, but all work well.



1 generous tablespoon or so fresh oregano, chopped

1 generous tablespoon olive oil or bit more as needed

1 teaspoon chili powder blend

1 teaspoon cumin

3/4 teaspoon salt

3 nice garlic cloves, minced


3 to 4 boneless, skinless chicken breasts or thighs, 1 to 1-1/2 pounds


Combine marinade ingredients. It won’t make a lot, but no worries.

Add chicken to large plastic bag.

Pour marinade ingredients over.

Smoosh marinade all over chicken.

Lay bag flat and smooth out to remove excess air. This lets marinade “hug” chicken, penetrating flavor.

Seal bag and refrigerate 4 hours or so, turning occasionally.

Grill over high heat, about 5 minutes each side for breasts and 6 minutes or so for thighs, until cooked through.

Let rest few minutes tented in foil, then serve.

Optional salsas to serve atop or alongside chicken

Melon mango salsa


2 cups finely diced watermelon, cantaloupe or honeydew

1 nice mango, finely diced

Diced red or sweet onion to taste, 1/4 cup or so

1 jalapeno pepper, minced

Juice of one lime or more to taste

Sugar or honey to taste - just a little

Salt to taste

Chopped cilantro to taste, both leaves and stems - start with a handful


Just mix everything together but cilantro.

Taste for seasoning.

About half an hour before serving, stir in cilantro and mix well.

Did you know?

Chop cilantro stems up with leaves - they’re tender!

How about making a batch of do ahead s’mores in jars for a sweet holiday ending?

No campfire needed.

My recipe makes individual jars of this dessert. So yummy with layers of chocolate cake, chocolate pudding, graham crackers and toasted marshmallows.

What I love about this dessert is the jars can be stacked and toted in a cooler. 

Let the little ones help assemble the s’mores in jars. You’re making memories here.


Assembling s’mores

Depending upon size of container, you’ll get one or several layers of each ingredient.


4-8 oz broiler proof jars or plastic/disposable glasses or cups

Chocolate cake

Crushed graham crackers

Chocolate pudding

Mini marshmallows

Maraschino cherry for garnish


For broiler proof jars:

Make layers of cake or crackers in bottom, then add pudding, and marshmallows. Keep layering until filled up.

Run jars under broiler to toast marshmallows. This happens quick.

Let cool, cap and refrigerate.

Before serving, plop a maraschino cherry in the middle.

For disposable/plastic jars, cups or glasses

Layer ingredients as above but leave off top layer of marshmallows.

Pour a single layer of marshmallows on sprayed cookie sheet, then run under broiler until golden. This happens quick.

Cool, scoop up with a flat spatula, enough to top each serving.

Let cool, cover and refrigerate.

Before serving, plop a maraschino cherry in the middle.

Tip: How much does this recipe make?

Hard to say as it depends upon container sizes, how much cake, graham crackers, marshmallows you have, etc.

Make boxed pudding taste like homemade!

Before adding liquid in measuring cup, stir in one egg, then add enough liquid to equal amount called for in recipe.

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