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
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.
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)