- Lunch -

Some Rosemary-Thyme-Garlic Focaccia bread...awesome for sandwiches! 

- Cookbook Recipe in the Works: Chicken Bisque -

It turned out pretty yummy!

- Lemony Chicken Salad with Lemony Dressing -

I'm sure all of you can tell from my last post that I'm a health food nut, right? Wrong! But honestly, who is? Everyone want's chocolate cake, not everyone wants salad. This is the sad truth. But people, it's short sleeve weather, you're all going to be in bathing suits this summer, and it just might be the right time to put away the cake plate (at least for a little while). Don't worry, my next post will probably be heavy and fattening too, this isn't a diet blog ;). But really, I am working on keeping healthy, and chicken is the way I like to do it. I'm not the biggest fan of salad, so I have to find ways to make it delicious and tempting. This recipe does just that. Giada would be proud of this recipe ('cause you know how she loves her lemons!). After all, we need to prove to the world that lemons aren't just for throwing at people, right? So pull out the bathing suit and dig into this salad, you won't be sorry!

 

Lemony Chicken Salad with Lemony Dressing

For Chicken and Marinade:

2 Chicken Breasts (pounded to a 1/4-1/2 inch thick)
1/4 c. Olive Oil
The Zest from one Lemon
The Juice from one Lemon
1 tsp. Kosher Salt
1/2 tsp. Pepper

For Salad and Dressing:

8 c. Lettuce (I used Romaine)
1 c. Grape Tomatoes
1/8 c. Olive Oil
The Zest from One Lemon
The Juice from 1/2 a Lemon
Pinch of Kosher Salt
A couple cracks of Pepper

Directions:

In ziplock bag add chicken, olive oil, lemon zest, lemon juice, salt, and pepper. Seal the bag and shake around, mixing everything together. Put into the refrigerator to sit for 2 hours.

Heat up the grill and take the chicken out of the bag. Grill over medium-low heat till cooked all the way through (took me about ten minutes or less). Cut the chicken breasts up into strips or cubes, whichever you like

Divide the lettuce between 4 plates. Then divide the chicken and the tomatoes between the plates. In liquid measuring cup whisk together olive oil, lemon zest, lemon juice, salt and pepper. Pour over the four salads and serve.

Serves 4

Enjoy!

- Browned-Butter Sage Pasta -

I think I've fallen in love with...browned butter. So much flavor, so much amazingness! Seriously, all you need for this recipe is butter, sage, pasta, parmesan cheese and a seasoning of salt and pepper, and yet the flavor fills your mouth with its nutty butteriness! I can't explain the wonderfulness!!

First you melt the butter in a saucepan.

 

Add a sage leaf for a minute.

Take out the sage leaf and brown the butter on a medium to medium/high heat for two to three minutes or until the butter is nice and browned, but not burnt!

Drop in the pasta.

Add the salt, pepper, and parmesan cheese and please, do eat.

Browned-Butter Sage Pasta

Ingredients:

2.5 oz. Angel Hair Pasta

4 T. Butter

1 Sage Leaf

Pinch Salt 

Pinch Pepper

Sprinkle Parmesan Cheese

Directions:

Boil water in a pot. Salt pasta water and cook pasta in it until al dente.

In small saucepan melt butter. Add a sage leaf and cook on medium/low heat for one minute. Remove sage leaf and turn up the heat to medium to medium/high. Brown the butter, about three minutes, don't burn it! Turn the heat off. Add pasta, salt, pepper, and parmesan cheese. Plate and eat! Bon Appetite!

- Food in Vermont -

Today we explored Vermont with the family. Of course the thought of lunch came up, and we knew we had to stop at this little deli in southern Vermont. It's a cute place with cheese, cookies, sodas, sandwiches, soups, and a lot more. The place was popular, the lines were long, but it was worth it. I got mac and cheese and a delicious turkey sandwich with turkey, provolone, lettuce, and cranberry sauce...yum.

- J.