Minty Start

Hello my beloveds.

Well, more than just hi, I should say…

LONG TIME NO SEEEEEEEEE~~~~

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It has been how many years? I believe 3 isn’t it?

My, how the time flies. I can’t believe I am sitting here typing out words to a blog I started exactly 3 years ago this day. (yes, it’s our anniversary hu hu hu)

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I honestly have to say though, I don’t even know why I decided to log into my blog today of all days. Coincidence I believe, but the fact that today was in fact a special day made me a little bit nostalgic.

I spent a good amount of time going over our previous blog posts, some of our favorites, and some of yours too.

It was depressing a little seeing how horrible I was with writing (not that I am any better now but I mean I should be right…?)
ehhhhhhh soooo what I wanted to say was…

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Lemon and Garlic Grilled Chicken With Lima Bean Salad

Also from AS

Lemon and Garlic Grilled Chicken With Lima Bean Salad

Serving size: 4 people

start to finish: 1 hour 25 minutes

Ingredients

Directions

  1. In a large bowl, combine the lemon zest and juice, garlic, oregano, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, cover, and let marinate for 30 minutes.
  2. Cook the lima beans according to the package directions; let cool. Toss the lima beans with the Feta, shallot, the remaining 3 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper; set aside.
  3. Heat grill to medium. Grill the chicken over medium heat until cooked through, 25 to 35 minutes. Serve with the lima bean salad.

-Raining Chocolate

 

Chicken Milanese With Arugula Salad

also from RS

Chicken Milanese With Arugula Salad

Serving: 4 people

start to finish: 20 minutes

Ingredients

Directions

  1. Heat grill to high. Split each chicken breast horizontally (do not cut all the way through); open and pound to a ½-inch thickness. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Grill, until cooked through, 2 to 3 minutes per side.
  2. In a large bowl, combine the oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula, radishes, and onion and toss to combine. Serve over the chicken.

-Raining Chocolate

Grilled Spiced Chicken With Chickpeas

Also from RealSimple (RS)

Grilled Spiced Chicken With Chickpeas

Serving size: 4 people

Start to finish: 25 Minutes

Ingredients

Directions

  1. Heat grill to medium. In a medium bowl, combine the chickpeas, olives, parsley, oil, and vinegar; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Season the chicken with the paprika, oregano, ½ teaspoon salt, and ¼ teaspoon pepper and grill until cooked through, 6 to 8 minutes per side. Serve with the salad and pita.

-Raining Chocolate

Chicken With Grilled Peaches and Arugula

This recipe is from RealSimple instead of PureWow

Chicken With Grilled Peaches and Arugula

Serving size: 4 people

Start to finish: 20 minutes

Ingredients

Directions

  1. Heat grill to medium-high. Brush the chicken with 1 teaspoon of the oil and season with ½ teaspoon each salt and pepper.
  2. In a bowl, toss the onions, peaches, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  3. Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side. Grill the peaches until charred, 2 minutes per side.
  4. Toss the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheese. Serve with the chicken.

-Raining Chocolate

3/22 Quote of the Day

“You could probably get through life without knowing how to roast a chicken, but the question is, would you want to?”

– Nigella Lawson, How to Eat

I, for one, wouldn’t want to. I love eating food, but I can’t go without actually recreating a dish myself. I feel incompetent without the knowledge of how to cook. Any of you Chickeneers feel the same way?

 

MetriDee