{recipe box} grilled lemon chicken skewers & peanut sauce

It is HOT!!!! I am talking nasty, humid, you don't want to do anything hot in Dallas right now. This time of year... with this weather ... it is hard to be inspired to cook. This dish, however is always a hit. We love it. You can grill the chicken early and serve it at room temp, cold or right from the grill. This is a great dish to make for company, as an appetizer or just when you want something fresh and cool for a hot summer day!

everyone is just trying to stay cool!

Ina Garten is one of my all time favorite cook book authors. Her recipes are solid! I add or subtract a little here or there but really I keep to them. Thanks Ina for being such a great cook and sharing. This recipe has saved me on so many levels!

Ina Garten's Grilled Lemon Chicken the barefoot contessa cookbook

3/4 cup fresh squeezed lemon juice (I have to say don't use the stuff from a bottle - fresh lemons are so worth it)

3/4 cup good olive oil

2 tsp kosher salt

ground pepper

1 tbls fresh thyme leaves (you can use dried here too just reduce the amount)

2 lbs boneless chicken breasts

I add fresh cilantro to this marinade too. I also add garlic and I substitute lime for the lemon many times.

Whisk together the lemon juice, olive oil, salt, pepper and thyme and pour it over the chicken and marinate for 3 - 6 hours or so. Grill the chicken breasts whole or cut into strips. If you are going to grill the chicken on the skewers soak your wooden skewers in water for at least and hour. Serve with peanut sauce and fresh lemon. Enjoy and thanks wonderful Ina!

Here comes the delicious satay sauce ...

Satay dip or Peanut Sauce (to die for) by ina garten

kids love this! I love this! It is worth all of the fresh ingredients!

1 tbls olive oil

1 tbls dark sesame oil

2/3 cup diced red oinion (I use a shallot instead of the onion and the garlic and love it)

2 cloves garlic minced

1 - 2 tsp minced fresh ginger

1/4 - 1/2 red pepper flakes

2 tbls red wine vinegar (I have used sherry vinegar and rice wine vinegar too)

1/4 cup brown sugar

2 tbls soy sauce

1/2 cup smooth peanut butter

1/4 cup ketchup

2 tbls dry sherry

the juice of 1/2 lime

Heat the olive oil, sesame oil, red onion & garlic, ginger root, and red pepper flakes in a small pot until the oinion is translucent and soft. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice and cook for another minute or 2. Let cool. This dip will last for some time in the refrigerator so consider doubling it and keeping some on hand.

enjoy!

{menu ideas} healthy and hearty

grilled chicken, lentils and a light caesar salad by ann west

Moms in town and she is always inspires me to eat healthy. Her new kick is veggies in the morning on whole wheat toast. Ok I am not sure I am ready for that but I love how enthusiastic she is about eating well. See I am still learning by example from her!

Our first meal together was grilled chicken, lentils and a light ceasar salad. It was delicious and hearty. My youngest even exclaimed, "ohh I love lentils." If you can get your kids to try them... they will like them. I promise.

Here are the recipes for our dinner.

lenitls

click here!

grilled chicken

we marinated this chicken in lemon olive oil and some rosemary, salt and pepper and grilled it.

caesar salad

heart of romaine and parm with a light dressing.

Mix 1/3 cup olive oil, juice of one lemon, garlic, 1 tsp anchovy paste, dash or 2 of worcestershire sauce, salt and pepper to taste.

As our piggyback meal we are going to add some yummy spicy sausage to the lentils and serve them with a salad and some tortillas tonight!

{piggyback} chicken & veggies over spinach

A piggyback meal. My mother is a pro at this. I am always amazed at what she can do with a refrigerator of leftovers. A piggy back meal is a meal using leftover to recreate something great!

last nights dinner: grilled chicken, roasted veggies (onion, yellow and red pepper, & eggplant), with cheese polenta.

tonight's dinner: saute spinach with garlic -thought about making some pasta but skipped it. Heat olive oil add grape tomatoes, leftover veggies from last night, and leftover sliced chicken from last night. add some red pepper flakes. Serve the veggie chicken mix over the spinach. Top with a little feta or parm. Done!

{recipe box} grilled lemon chicken

This is one of my families very favorites. I just love when my family is together at the table. It is a bonus when everyone actually eats and enjoys what I prepare. The conversation gets better, there is more laughter, it is all just a little bit better. Well here is that BONUS meal!

I serve it with an asian slaw and cilantro lime rice. I have served it as an appetizer and as a main for a dinner party. It is easy, fresh and delicious and so so versatile. Get ready this one will go in your {recipe box} too! enjoy.

Ina Garten's Grilled Lemon Chicken the barefoot contessa cookbook

3/4 cup fresh squeezed lemon juice (I have to say don't use the stuff from a bottle - fresh lemons are so worth it)

3/4 cup good olive oil

2 tsp kosher salt

ground pepper

1 tbls fresh thyme leaves (you can use dried here too just reduce the amount)

2 lbs boneless chicken breasts

Whisk together the lemon juice, olive oil, salt, pepper and thyme and pour it over the chicken and marinate for 3 - 6 hours or so. Grill the chicken breasts whole or cut into strips. Skewer with wooden sticks. Serve with peanut sauce and fresh lemon. enjoy and thanks wonderful Ina.

** If you don't have an Ina Garten cookbook you won't be disappointed. Her recipes are delicious and easy. Love them.

**I will post peanut sauce tomorrow!

{the dish} chicken pasta

today... a good day... not complaining... really a rather typical day... it went something like this.

Wake up late, wake up kids, make-coffee, make lunches, gripe at kids to get going, straiten kitchen, get kids off to school, look at emails, check blog, pay some bills, try to print, load new cartridge, still not working, %$#@! ruffer snuffer, can't stand the printer, work out, sweat, drink water, get dressed, a little make-up, (i needed it), meet with amy (highlight of day), think, think in car, make lunch, shower, dread taking down Christmas decorations, procrastinate, take some down, meet with Shari (another highlight of the day!), go to school, watch basket ball game, stress over kids homework, Ken take daughter to volleyball practice, I drive boys home....... and now dinner!

here is what i threw together...

chicken pasta by ann west

chicken sauteed in olive oil and seasoned with salt and pepper

roast all the veggies you can find in your frig. 400 degree oven for 25-35 min. I found (onion, peppers and cherry tomatoes)

boil pasta and drain

add some parsley, garlic, basil and olive oil, salt, pepper, lemon juice

add some sundried tomatoes (if you have them)

toss and serve with parm

to another day!

{in the pot} chicken pazole soup

Ok yes another soup. Sorry I just can't stay away. This one is super easy and equally as satisfying. I had a soup like this at my mothers some years ago. She made it with pork... I just always seem to have chicken ready to go. It was hot, and a little spicy and so so good. The pazole or hominy is the trick. Like I told my kids ... this soup is like a deconstructed chicken enchilada. We like a little cheese on the top and a tortilla to the side. This is a good one to take to a friend who needs a meal. I hope you enjoy and thanks mom!

chicken & pazole soup by ann west

6 breasts of chicken - diced

4 small cans of green chilies

1 12 oz cn golden hominy or pazole

6 cups chicken broth

1/2 onion - diced

2 poblano peppers - diced

1 yellow pepper - diced

3 cloves garlic - diced

pinch of oregano

1 tsp cumin

dash of cayenne

Saute chicken in a little olive oil until cooked. Add diced onion, peppers, garlic, oregano, cumin and cayenne and simmer for 20 min. Drain the pazole and add it to the soup. Heat and serve. That simple. enjoy!

ps. If you like your soups a little thicker add a couple of tablespoons of flour to the chicken after you saute it.

{in the pot} chicken stew

I wasn't sure what I was going to make for dinner tonight. Amy and I had an outing to a huge flea market in Texas. It was a blast. The more I know about Amy the more there is to like. She is great! ... however ... I am a little wiped out this evening. Do I want to order in? Pizza? No I can do it. It is a little cooler today so I want something warm. I have chicken and stuff in the fridge. I put together a chicken stew that I just had to post. I think you can add and subtract at will with this recipe. I love making a meal when I use what I have, no plans, no expectations ... enjoy!

chicken stew by ann west

6 chicken breast cut into chunks - stew like

2 cloves garlic crushed and diced

olive oil

1 shallot diced

1/2 onion diced

1 cup white wine

2 cups water

carrots

mushrooms

celery

cherry tomatoes ( a few will do)

parsley

thyme or rosemary

salt & pepper

red pepper flakes

1/2 lemon juiced

Brown chicken in a stock pot and remove. Saute veggies (shallots, garlic, celery, onions and mushrooms) in olive oil and add the red pepper flakes. Add the chicken back in and add wine. Scrape bottom of pan to degalze. Add water and a little salt and pepper and let simmer until the chicken is cooked through. Taste. Add salt and pepper and thyme or rosemary to your liking and the lemon juice. Taste again - adjust. (if you like your stew thick - you might want to dust your chicken with flour - but the broth is wonderful either way) I am so glad I didn't order pizza.

I had all of these ingredients on hand but no plan. If I didn't have as many I would simply make it with less. No harm in that. Even just the chicken, onion, garlic with the wine broth over rice would be great. So use what you have and have fun!

If chicken isn't what you have check out Amy's Post. She has a wonderful beef stew!

{the dish} creamy chicken pasta

Pink photo in honor of breast cancer awareness - thursdays the month of october - check out soulaperture and pink thoughts!

This dish got me through many a night with young kids. I think I copied it out of a Child magazine when the kids were wee ones, I was breast feeding and just needed something quick and comforting. I do remember those days, sore, tired, feeling like my body wasn't mine anymore. Now when I am sore, tired and feeling like my body isn't mine anymore its because I worked out too hard. Time is a funny thing.

Have a great Thursday!

creamy chicken pasta (child magazine)

2 cups pasta - penne

4 boneless skinless chicken breasts - sliced into pieces

olive oil

2 cups chicken broth

1 9 oz pkg cream cheese

1 9 oz pkg frozen spinach (thawed and drained) - or I like fresh - just blanched!

1-2 cloves garlic minced

salt and pepper - red pepper flakes if you want it a little spicy

cherry tomatoes

parmesan cheese

Saute chicken in olive oil until brown add garlic and saute for 2 min more. Add chicken broth and scrap bottom of pan. Let boil then add cream cheese and spinach. Heat for 5 min or so until cream cheese melts. Add cherry tomatoes and cook for 3 -4 minutes. Toss with cooked pasta and serve with parmesan cheese to the side. Thin with broth or wine if it gets too think.

enjoy!