Wednesday, November 24, 2010

Chicken Kick

With Josh in charge of the meals this week, we have been eating a lot chicken. I guess my decision to give up chicken all together is on a temporary hold!

Even if I do not love eating every aspect of the actual meals, I love what Josh has been up to in the kitchen. Cooking for Thanksgiving has totally inspired him to be a master chef...just another reason I love him! The other night he made a whole chicken. Last night, he made his world famous grilled lemon chicken and delicious sauteed spinach. YUM!

Grilled Lemon Chicken
2-4 pieces of boneless chicken
1/2 cup lemon juice
1/4 cup olive oil
pinch of lemon zest
1-2 cloves of minced garlic
sour salt
salt and pepper
2-4 slices of lemon

1) Combine lemon juice, olive oil, lemon zest, minced garlic in a resealable bag with chicken
2) Shake it up and let the marinade work its magic for at least 10 minutes (though the longer, the better)
3)Place chicken on pan (or grill) and sprinkle with sour salt, basil, salt, and pepper
4)Add a slice of lemon on yop

If grilling, use medium/medium high heat.

The recipe can easily be done in the oven, cook at 375F

Sauteed Spinach with Toasted Pine Nuts
Bunch of spinach
Pine Nuts
Olive Oil
1 cloves of garlic
1/2 a small shallot
Salt and Pepper
1/2 lemon
red wine vinegar

Toasted Pine Nuts:
Place the pine nuts in a toaster oven for a few minutes on high heat until they brown.
Place a little olive oil in a pan and add the pine nuts. Allow them to brown slightly.

1) Clip the ends off the spinach
2) Chop garlic and shallot
3) Saute olive oil, garlic, and shallots until  garlic begins to brown
4) Add  spinach and lower the heat (add more olive oil if necessary)
5) Keep the spinach moving
6) After spinach wilts, add  lemon juice from  1/2 a lemon
7) Season to taste with salt, pepper, and red wine vinegar (about 1/4 cup)
8) Add pine nuts

It was a pretty fantastic meal. I have definitely been spoiled lately with Josh's creativity :)

No comments:

Post a Comment