Phew... just saying that is a mouthful! Wait until you get it all on your plate!
I find that I am a much more adventurous cook when my husband is away. It's probably got something to do with the first time I tried to cook him a meal and how utterly disastrous it was. I'd chosen a simple dish - herb stuffed roasted turkey breast - or something like that. Well unfortunately, Safeway was out of cilantro. They did, however, have lots of really great looking parsley and it was on sale! Really, how different can two green, leafy herbs be?! So I subbed the parsley for the cilantro. Needless to say, we ate out that night, but only because I literally took the plate away from him and dumped it in the trash! I have only had a handful of recipes come out so terribly that I considered them inedible, but each time I have had to pry the food out of his hands. Don't get me wrong, I'm grateful he's not a picky eater, but am equally hard pressed to get a wow out of him so when he's away I play - in the kitchen! ;) I'm pretty sure this meal will get a wow when I fix it for him (hint hint Honey!).
Balsamic Grilled Chicken
This recipe is the result of combining several others, so I can't really credit anyone in particular nor can I fully accept the credit myself. I have to say that this is probably the best chicken I have ever made and possibly ever eaten. The chicken was moist and flavorful throughout, not just the outer edges. I absolutely loved it! As I was assembling the marinade I felt like there were a lot of different flavors going on and wasn't really sure how I'd feel about the end result. My usual philosophy is that food is supposed to taste like what it is, or less is more. Olive oil, salt and pepper are my usual M.O., but I was really very pleasantly surprised and will definitely be making this again!
Ingredients
4 Boneless, Skinless Chicken Breast
1/2 cup water
1/4 cup olive oil
1 (generous) tbsp balsamic vinegar
2 tsp dried onion flakes
1 tsp each: marjoram, thyme, rosemary and oregano
2 tsp ground mustard
1 tsp sea salt
1 tsp fresh black pepper
Mix olive oil, balsamic vinegar, herbs, salt, pepper and onion flakes in 1 gallon resealable plastic bag along with chicken Allow chicken to marinate for at least 1/2 hour. Heat grill place chicken on grill and sear both sides.
Brown Rice Salad
Loosely based on Whole Foods Markets' recipe
This is one of those really great recipes that doesn't really require measurement. It's also very adaptable to what you like, have on hand, and need to use up. It was a great way for me to use up some leftover rice! It was beautiful, colorful and very refreshing. You could also try using any cooked grain in place of the rice - Israeli cous cous would be nice!
Ingredients
2 1/2 cups cooked brown rice
1/2 cup chopped carrots
I find that I am a much more adventurous cook when my husband is away. It's probably got something to do with the first time I tried to cook him a meal and how utterly disastrous it was. I'd chosen a simple dish - herb stuffed roasted turkey breast - or something like that. Well unfortunately, Safeway was out of cilantro. They did, however, have lots of really great looking parsley and it was on sale! Really, how different can two green, leafy herbs be?! So I subbed the parsley for the cilantro. Needless to say, we ate out that night, but only because I literally took the plate away from him and dumped it in the trash! I have only had a handful of recipes come out so terribly that I considered them inedible, but each time I have had to pry the food out of his hands. Don't get me wrong, I'm grateful he's not a picky eater, but am equally hard pressed to get a wow out of him so when he's away I play - in the kitchen! ;) I'm pretty sure this meal will get a wow when I fix it for him (hint hint Honey!).
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| "Wow!" |
Balsamic Grilled Chicken
This recipe is the result of combining several others, so I can't really credit anyone in particular nor can I fully accept the credit myself. I have to say that this is probably the best chicken I have ever made and possibly ever eaten. The chicken was moist and flavorful throughout, not just the outer edges. I absolutely loved it! As I was assembling the marinade I felt like there were a lot of different flavors going on and wasn't really sure how I'd feel about the end result. My usual philosophy is that food is supposed to taste like what it is, or less is more. Olive oil, salt and pepper are my usual M.O., but I was really very pleasantly surprised and will definitely be making this again!
Ingredients
4 Boneless, Skinless Chicken Breast
1/2 cup water
1/4 cup olive oil
1 (generous) tbsp balsamic vinegar
2 tsp dried onion flakes
1 tsp each: marjoram, thyme, rosemary and oregano
2 tsp ground mustard
1 tsp sea salt
1 tsp fresh black pepper
Mix olive oil, balsamic vinegar, herbs, salt, pepper and onion flakes in 1 gallon resealable plastic bag along with chicken Allow chicken to marinate for at least 1/2 hour. Heat grill place chicken on grill and sear both sides.
******
Brown Rice Salad
Loosely based on Whole Foods Markets' recipe
This is one of those really great recipes that doesn't really require measurement. It's also very adaptable to what you like, have on hand, and need to use up. It was a great way for me to use up some leftover rice! It was beautiful, colorful and very refreshing. You could also try using any cooked grain in place of the rice - Israeli cous cous would be nice!
Ingredients
2 1/2 cups cooked brown rice
1/2 cup chopped carrots
1/2 cup sliced radishes
1/2 cup chopped bell pepper (whatever color you have/prefer)
1/2 cup chopped celery
1/2 cup chopped red onion
1 cup frozen peas
1/4 cup chopped watercress
1 tablespoon honey
2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon coarse ground Dijon mustard
1/2 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/2 cup chopped celery
1/2 cup chopped red onion
1 cup frozen peas
1/4 cup chopped watercress
1 tablespoon honey
2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon coarse ground Dijon mustard
1/2 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Combine all ingredients into a large bowl and toss gently to combine. Serve immediately or chill until ready to serve.
******
Grilled Garlic Scapes
Oh. My. Word. I'd invited a friend over for dinner and when I bit into these I was glad she'd declined because I wouldn't have wanted to share!! I am convinced that garlic scapes are the best thing that God created for us to eat! I am absolutely in love!! I only just recently heard about them from my CSA farmer, which served to build quite some anticipation. When I picked up my box today, I knew I'd be making them for dinner. I would have to say that its somewhere between a green onion and asparagus with a mild garlic undertone. You just have to hunt them down and try them for yourself. I mean it. Right now!! This is probably the simplest way to prepare them and since it's the only way I have ever had them prepared, I'd have to say it's the best!
Ingredients
Garlic scapes
olive oil
Sea salt
Fresh cracked pepper
Wash scapes. Drizzle with oil, salt and pepper and toss to coat. Grill over medium flame until tender and just slightly charred, about 5 minutes.
Enjoy!
