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!
NEXT...
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. .jpg)
Mixed greens topped with tomatoes, cucumber, poppy seeds and Gerard's Champagne dressing on the side.
OR
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)
THE END!
1 comment:
Looks good! I am going to try that salmon rub.
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