It’s been a while since I’ve posted a recipe or, if I’m being really honest, cooked a full meal from scratch in our kitchen. Since one of our goals for 2014 is to cook more and eat out less perhaps it’s time to revive the ol’ blog with recipes and stories from our kitchen. Here goes nothing…
First, it helps to have a great playlist for motivation and impromptu dance breaks with a spoon as a mic. Oh wait. I’m the only one that does this? Forget I said anything.
But, if you do need a playlist, I found a great one. Unfortunately, I can only take credit for finding it, not for putting it together.
It will become my soundtrack for all cooking going forward, so if you’re coming over for dinner be prepared for music blaring from our front room so I can hear it in the kitchen.
My husband spent many of his formative years in a commercial kitchen and, since I apparently suck at getting all the dishes ready to serve at the same time, he is in charge of timing the dishes. He always succeeds in this area. Thankfully.
This week, we chose to cook grilled chicken with a basil-lemon drizzle and garlic rosemary roasted fingerling potatoes. We also had a side salad using a premade organic Italian salad mix and Newman’s Own Italian Dressing (because I was too lazy to whip up my easy scratch vinaigrette).
I started on the fingerling potatoes first and used this recipe from Designlovefest. These were the best roasted potatoes I’ve ever eaten and I definitely added it to our binder of go-tos for future reference. Adam kept saying how amazing they tasted and how perfectly cooked they were. #winning
While the potatoes were roasting away in the oven, I got started on the drizzle for the chicken and told Adam, ” Go forth and grill chicken”.
For the chicken, he seasoned boneless skinless chicken breasts with black pepper (he LOVES black pepper) and some chili powder, before grilling them to perfection.
For the drizzle I followed a recipe from Skinny Italian by (don’t judge) Real Housewife Teresa Giudice. This isn’t the first recipe I’ve made from her cookbook and it won’t be the last. This had a wonderful flavor that we both loved and it was quick to put together!
Basil Lemon Drizzle
from Skinny Italian
- 1/2 garlic clove
- 1 cup packed fresh basil leaves
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (We added a bit more. Did I mention the hubs loves pepper?)
- In a food processor (we only have a mini-prep and it did the job), drop in garlic to mince.
- Add basil and pulse a few times to chop it.
- Add in the lemon juice, oil, and 2 tablespoons water and process until it becomes a thin sauce.
- Season with salt and pepper and pulse once more.
- Let stand at room temperature until ready to serve, no longer than one hour.
Yield: 6 tablespoons, about 4 servings
Once the chicken was grilled and the potatoes roasted, we plated our meals and ate up. Everything was delicious and we were quite happy to have leftovers, which we’re planning to finish off tonight 🙂