Friday, July 31, 2020
Wednesday, July 29, 2020
Tuesday, July 28, 2020
Saturday, July 18, 2020
Thursday, July 16, 2020
Wednesday, July 15, 2020
Tuesday, July 14, 2020
Monday, July 13, 2020
Sunday, July 12, 2020
Chicken is typically a crowd-pleaser, and it’s hard to go wrong with it. But then again, I feel like I’ve tried a lot of different recipes lately that turned out just okay - chicken curry, cilantro-lime chicken, creamy tahini chicken with rice, one-pot Asian chicken with rice (versions 1 and 2), even the pretty sheet pan chicken with sumac.
I was waiting for something to wow me, and that turned out to be this indecision chicken from Julia Turshen’s Small Victories (excellent cookbook, by the way). One day, when making dinner without a plan, she wasn’t sure whether she should marinate the chicken in herbs, or lemon, or honey mustard, and so she decided to use everything – and it came out so good that her dinner guests asked her for the recipe. It was really fantastic! And easy to prepare, too – I roasted mine.
I served this with carrot tzimmes that were excellent (and not unlike pennies from heaven, come to think of it). The Little Prince liked these! If you want to be more traditional, add a starch to your plate (like potatoes, rice, or quinoa).
1 clove garlic, minced
2 Tbsp. chopped fresh Italian parsley
1 Tbsp. minced fresh sage (I omitted it)
grated zest and juice of 1 lemon, plus lemon wedges for serving
1 Tbsp. Dijon mustard
2 Tbsp. seeded mustard
1 tsp. honey
¼ cup olive oil
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 ½ lb. boneless, skinless chicken thighs and/or breasts, trimmed
In a large bowl, whisk together garlic, parsley, lemon zest and juice, mustards, honey, olive oil, salt, and pepper. Add chicken and use your hands to generously coat each piece. Allow chicken to marinate at room temperature for 30 minutes to 1 hour or in the refrigerator up to overnight. Allow chicken to come to room temperature before cooking.
GRILL: Preheat grill over high heat. Grill chicken about 5 minutes per side until fully cooked (internal temperature of 165 °F).
ROAST: Preheat oven to 425 °F. Roast chicken, turning pieces halfway through cooking, about 25 minutes total or until fully cooked (internal temperature of 165 °F).
BROIL: Preheat broiler. Broil chicken for about 5 minutes on each side or until fully cooked (internal temperature of 165 °F).
Saturday, July 11, 2020
It’s super hot in Texas, it’s super hot in Quebec, so how about a nice cold drink today? If you want to go with something huge and decadent, let me recommend making caramel milkshakes (just use lactose-free vanilla ice cream and lactose-free milk and you’re all set). But for something smaller, that kids should love, try this chocolate cereal smoothie. I say “should” because, full disclosure, the Fox is 3 years old and has started refusing some foods that look new, even though he would obviously love them, and he just would not taste this even though he likes each of the components. The rest of us loved it!
For the cereal, I recommend the 2.3-ounce format of Cocoa Krispies, as you’ll need one container and that’s it. (Otherwise, the giant box will still get eaten in our house, and it’s a nice treat, but not something that we keep on hand.) As for the whipped topping, did you know that Reddi Wip makes not one, but two non-dairy flavors now? There’s an almond-based one and a coconut-based one, and I recommend either (or both, depending on how you look at it). Note that you can also decorate the rim of the glasses by dipping them in honey, then in chocolate sprinkles, if desired. Sprinkles would also be great to top the smoothie!
2 cups chocolate cereal, such as Cocoa Krispies
Combine the cereal and milk in a mixing bowl. Cover with plastic wrap and let soak in the refrigerator for up to 2 hours, or until the milk tastes like the cereal.
Add cereal and milk mixture, frozen banana, and 6 oz. and yogurt to a blender. Blend until smooth. Pour smoothie into each glass. Add whipped topping to each glass and serve with fruit, if desired.