June 28, 2012 § Leave a comment
I’m HUNGRY today! Treated myself to a whole avocado, three eggs and an apple for my very late breakfast (1:30pm). I’m afraid most days I only eat for fuel out of pure laziness, though I do enjoy cooking and eating. I’m going to repeat the quick dinner I made last night tonight, out of laziness. But, it was tasty and always is to me. We just happen to have extra chicken breasts and I have to get moving on consuming our very own garden cucumbers and romaine. It’s hot here in Chicago today. Really hot. And, actually I’m in a south suburb, so I think we’ll be hotter than Chicago. I’m worried my plants won’t make it, especially the romaine.
What you’ll need for the salad:
Trader Joe’s Balsamic Vinegar. It’s cheap and consistently delicious. Or, if you have a favorite Balsamic, use it. For now, I really like expensive ones I can’t afford, so TJ’s is it.
Garlic clove or two, minced
Tomatoes (we like grape tomatoes and have a plant with what looks like 100 little green grapes ready to pop red in just days)
Onion (from our garden, not as developed as I’d like, but they’re already paid for)
Any other veggie of choice
Any cheese of choice (last night’s salad had some leftover blue cheese, tonight’s may be cheese-less due to my laziness and lack of desire to venture out to a store)
Clean/chop veggies and throw them into a bowl. Mix vinegar, olive oil and minced garlic. Dress salad and toss. Season with sea salt and pepper.
For the chicken:
Two chicken breasts (we have boneless, it’s also great with skin on, bone in)
Small glass baking dish
Garlic Powder (might use fresh garlic today, we’ll see how I feel about that later)
TJ’s Balsamic Vinegar
Add chicken breasts to small glass baking dish. Pour a good amount of TJ’s balsamic vinegar over the top. Stick in refrigerator for about 15-20 minutes, then flip, and re-set your timer for ~20 more minutes. I’m sure you can marinate longer if you’d like or if you have less time just do what you can. Set the chicken out for a bit after marinating. Preheat oven 375˚.
Add a little more balsamic. Drizzle breasts with olive oil. Salt, pepper, garlic. Stick into the oven and bake for ~15-20 minutes, then flip (feel free to add another splash of vinegar if it looks like the chicken sucked it all up when you flip the breasts) and bake until cooked. Depends on the oven, you’ll know when it’s done to your liking.
While preparing dinner, or maybe even 30 minutes before, be sure to have yourself a cold drink to deal with the heat even though you’re indoors. A cold, alcoholic beverage. Maybe something clear and fizzy or a chilled white wine. I have a cheap favorite we pick up at TJ’s, Villa Cerrina Italia – Chardonnay Pinot Grigio (yes, a blend of the two). I’m considering becoming a serious alcoholic to deal with my pain. Not really, but I am enjoying a few drinks this summer now that I’m not with child. One of the perks of not being pregnant, I guess. Looking at the bright side of things. Far reaching, bright side of things.