A little break from sweets....here's a couple dinners I managed to photo
P.S. my camera is sooo bad-I need a new one :)

Chicken with Honey, Lemon and Orange Zest
served with Braised Artichoke

Honey Chicken:

Take chicken beasts and rinse under cold water, then pat dry.

Rub with salt and pepper, lemon and orange zest and drizzle with honey.

Heat 2 tablespoons olive oil in a sauce pan until the oil starts sizzling then add chicken and grill until browned and done on the inside-10 minutes.

Braised Artichoke:

With a big knife cut the artichoke in fourths. Remove the hairy choke with a knife or spoon-This can be tricky so be careful, you don't want these choke hairs getting everywhere because they are a big pain. Once done, rinse the artichoke in water.

Then, coat the bottom of a large pot with olive oil, toss in 1 clove of garlic coarsley choppped, 2 tablespoons lemon juice and fresh ground salt and pepper, let it sizzle on medium-high heat.

Add artichokes to the pot. Make sure each side of the quarters are coated. When artichokes are nicely browned, take off the heat and let cool for a couple minutes, then slowly add 1 1/2 cups of water. Put back on the medium-low heat and put lid on the pot to let braise for 30 minutes or until artichokes are soft.
Salad: Greens, Heirloom baby tomatoes drizzled with Girards Light Ceasar dressing (I love thi s dressing it's sooo good!


Seasoned Salmon, Rosemary Sea Salt potatoes,
and a Tart Blood Orange, Heirloom Mini Tomato Poppy Salad

Salmon Rub: Mix 2 teaspoons brown sugar, 1 teaspoon chili powder and 1 teaspoon ground cumin. Rub salmon with some olive oil then the spice mixture. Bake 10-15 minutes @425.
(This is my new favorite rub-its just so yummy and so different)

Potatoes: Slice baby red potatoes or cut them into quarters, boil for 10 minutes then drain.
In sauce pan heat 2 tablespoons olive oil and 1/4 stick of butter with 1 tablespoon fresh chopped rosemary, pepper-add drained potatoes back into pan with spices. Cook until potatoes start to get really browned and crispy arounfd the edges. Add Coarse sea salt in the last 5 minutes of cooking.

Slice blood oranges.

Mixed greens topped with tomatoes, cucumber, poppy seeds and Gerard's Champagne dressing on the side.

Fresh green beans from farmer's market-buttered and lightly sprinkled with lavendar (which goes well with the rub on the salmon for some reason)


1 comment:

Anonymous said...

Looks good! I am going to try that salmon rub.