Ingredients:
2 Tablespoons basil, fresh chopped
0.5 Teaspoon pepper, black
0.5 Cup oil, olive
4 6-ozs chicken breast, boneless, skinless
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Directions:
Peel onion and garlic. Cut onion into 1/8-inch slices and separate into rings. Mince garlic, set aside. Squeeze enough lemon juice to measure ½ cup. Grate enough zest to measure 1 tablespoon.
In shallow glass or stainless steel baking pan, combine onion, garlic, lemon juice, zest, olive oil, thyme, basil, salt, and pepper. Stir to combine. Add chicken breasts and turn to coat with marinade. Seal dish with plastic wrap and marinate at least 30 minutes.
Grill about 3 inches from heat source. Grill about 1 minutes per side. Raise to 4 inches above heat source.
Put remaining marinade in saucepan. Simmer. Brush chicken with marinade and continue basting and cooking about 15 minutes. Turn chicken as needed.
Grill onion rings and garnish with them and lemon slices. |
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Potato Salad Vichyssoise
(Add to shopping list) :
0.5 Cup mayonnaise
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Directions:
In a large covered saucepan, bring 3 quarts water and 1 tablespoon salt to a boil over high heat. While water is coming to a boil, fill large bowl with cold water. Under cold running water, rinse potatoes and peel with vegetable peeler, placing each one in bowl of water when finished.
Remove one potato from water. Cut potato widthwise into 1/8-inch to 1/4-inch slices. Return slices to water and repeat process with remaining potatoes. In colander, drain potatoes and slip them carefully into boiling water. Cook over medium high heat until slices can be easily penetrated with tip of a knife, about 5 minutes. In colander, drain potatoes, taking care not to break slices.
With wooden spoon, carefully return potatoes to pan. Place a folded clean dish towel over pan and lay saucepan cover on top. With heat turned off, let potatoes sit in pan about 5 minutes. Transfer potatoes to a large bowl and season with salt and pepper to taste. Leave potatoes to cool, about 15 minutes. While potatoes are cooling, combine mayonnaise, sour cream, and 1/4 cup chives in a small bowl, and stir with a fork until blended.
Cover and refrigerate potatoes until needed. Remove dressing and potatoes from refrigerator. With wooden spoon, spoon dressing over potatoes and gently toss to combine, being careful not to break potato slices. Turn potatoes into serving dish and, if desired, garnish with chives. |
Mushroom and Cauliflower Salad
(Add to shopping list) :
0.5 Pound mushrooms
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Directions:
In a medium sized covered saucepan, bring water and salt to a boil. While water is coming to a boil, cut cauliflower into bite-sized florets. Place them in colander, rinse thoroughly under cold running water, and drain.
Add cauliflower to boiling water and blanch 2 minutes over high heat. In colander, drain cauliflower and immediately refresh under cold running water for 2 minutes. Drain florets and set aside.
Wipe mushrooms clean with damp paper towels. Cut mushrooms into 1/8-inch slices. Wash celery hearts, drain, and pat dry with paper towels. Cut into 1/4-inch slices.
In salad bowl, combine oil, vinegar, and salt and pepper to taste, and beat with fork until blended. Add cauliflower, mushrooms, and celery, and toss gently, but thoroughly to combine. |
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