If you live in Seattle, it appears summer has left the building. Before it is totally gone and with Labor Day weekend coming up, I wanted to share my favorite grilled chicken recipe of the summer. Backing up a little, I wasn’t always the master griller I am today. Four short months ago I had never operated a grill on my own and was completely intimidated. I thought this was a guy job. I don’t currently have one of those. I decided it was about time to change my status – my grilling status. For Mother’s Day, my parents got me a Weber grill and it has been the best gift ever! I grill everything now! Steaks, chicken, lots of hotdogs for Oliver, veggies, salmon. Obsessed.
My first grilling project was Ina’s Tuscan Lemon Chicken. It is so delicious. I’ve probably made it six times this summer and it is just really good. I have made this a few ways, a whole chicken flattened as is in the recipe or cut up into eight pieces. The latter is the easier method and much less mess. Read More
You know how much I love to cook. I do. I really, really do. Except when I don’t. Which is usually a weeknight when I’m getting home from work at 5:30 and want to enjoy a little time with my guy without slaving away in the kitchen cooking and cleaning. There are so many options these days when you don’t want to cook, making dinner easier via prepared meal delivery, ingredient delivery, etc.
I tried Blue Apron a few weeks back, my friend Nelle gave me a coupon for a free week. Blue Apron is a really cool concept: fresh ingredients and recipes for 3 meals, delivered right to your door. Read More
I had my cousin Hillary and her fiancé John over for dinner on Sunday and spent Saturday night watching Game of Thrones and flipping through cookbooks to menu plan. I love reading cookbooks. I had honestly forgotten how much. I get so programmed to look at blogs or the Food Network or Epicurious that I forget about my good ole cookbooks. I was perusing Jamie Oliver’s Food Revolution and The Smitten Kitchen Cookbook. I ended up selecting recipes from both, but the clear winner at dinner was the Everyday Green Chopped Salad. I think I am going to need to eat this salad at least once weekly for the forseeable future. So. fricking. good. It’s the perfect combination of crunch and vinegar and avocado.
Everyday Green Chopped Salad – courtesy of Jamie Oliver
- 1 head butter lettuce
- 2 avocados, diced
- 4 green onions (both white and green parts)
- 1/2 cucumber, peeled and sliced
- handful basil, sliced
- freshly shaved parmesan
- 3T olive oil
- 1T red wine vinegar
- 1t Dijon mustard
- salt & pepper
- Wash and roughly chop lettuce and put in a large bowl
- After you’ve cut up the green onions, cucumber, basil, put them together and roughly chop up some more
- Toss with the lettuce and coat well with dressing
- Finish with fresh shaved parmesan
Total Cook Time – 20 minutes
This salad is perfect to serve with a lighter dinner, like halibut or salmon. Definitely worthy of guests. I served with Jamie Oliver’s Crunchy Garlic Chicken, Sauteed Asparagus, and Smitten Kitchen’s Roasted Potato and Carrot Coins.
Yesterday was the first Sunday in a while that felt normal. Oliver and I woke up, snuggled on the couch for a movie, had my friend Courtney and her little guy Luca over, and did our Sunday grocery shopping. For dinner, I decided on one of my old faves, Skillet Rosemary Chicken and served with roasted kale.
One of the best additions in my new house is speakers in the kitchen and living room. I got the Sonos hooked up and had a little dance party while cooking. Oliver has some sweet moves, just sayin. I cannot even describe how much I love my new kitchen. It is so functional and beautiful and spacious, I feel like the luckiest lady ever. Cooking is a dream.
- 3/4 pound small red-skinned potatoes, halved, or quartered if large
- Kosher salt
- 2 sprigs fresh rosemary, plus 1 tablespoon leaves
- 4 cloves garlic, smashed
- Pinch of red pepper flakes
- Juice of 2 lemons (squeezed halves reserved)
- 2 tablespoons extra-virgin olive oil
- 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
- 1lb cremini mushrooms, halved
- Preheat the oven to 450°. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Stir things around so mushrooms and potatoes get coated by the sauce.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
I can’t wait to see some of the search terms that come through after adding “devirginizing” to the post. Actually, I’m scared. You have no idea how many “best bloe job” (yeah, people who are searching for porn aren’t the best spellers) terms I see.