When I know I am going to be in a time crunch, or I don't really want to worry about dinner, I move a couple chicken breasts from the freezer over to the fridge in the morning so I can come home to some defrosted chicken, ready for cookin'.
I have been finding myself doing that a lot lately, but I don't think Seth or I really mind.
Summertime means grill-time in our family.
I always make extra protein and veggies so we have easy leftovers for lunch the next day.
We have learned that basting is the key to a successful grilled chicken breast.
I wanted a Spanish flavor to this dish, so my baste consisted of-lime juice, garlic, salt, cumin, cayenne pepper and vegetable oil.
I whipped up a box of Spanish rice to pair with our grilled chicken, tomatoes, and onions.
Close-up of the finished product.
Grilled ambrosia tomatoes and white onions are my new favorite food.
The onions become so sweet once grilled and the tomatoes burst with flavor and juice.
I find myself adding them to almost every meal for that extra 'ummph.'
Grilled ambrosia tomatoes and white onions are my new favorite food.
The onions become so sweet once grilled and the tomatoes burst with flavor and juice.
I find myself adding them to almost every meal for that extra 'ummph.'
Of course I ended up smothering my meal in cilantro-I am seriously in love with this herb!
Needless to say, it is one of the few things my husband very much dislikes.
His taste buds' loss. :)
No comments:
Post a Comment