Grilled Chicken with Basil Dressing

OK, about any recipe from Gladia De Laurentis is fabulous. This chicken IS fabulous. Enough said. I used 2 bone in skin on chicken breasts. I had Favorite Pesto (blog: 4/15/13) on hand so did not make the dressing. I halved the marinade ( meaning I used measurements that were included in the basil dressing)  for the 2 large breasts. Below is the original recipe.

Ingredients:

• 2/3 cup extra virgin olive oil
• 3 tablespoons plus 1/4 cup fresh lemon juice
• 1 1/2 teaspoon fennel seeds, coarsely crushed
• 1 1/2 teaspoon salt
• 1 teaspoon ground fresh pepper
• 3 bone in, skins on chicken breasts
• 3 bone in, skin on chicken thighs
• 1 cup lightly packed fresh basil leaves
• 1 large clove garlic
• 1 teaspoon grated lemon zest

Directions:

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the chicken breasts to a heavy duty resealable bag and pour marinade on the chicken. Massage marinade into the chicken. Refrigerate 5-6 hours.

Blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt and 1/2 teaspoon pepper in blender until smooth. Gradually blend in the 1/3 cup oil. Season with salt and pepper to taste.

Prepare the grill for medium high heat. Grill for about 5 minutes per side. For the bone-in grill about 8-10 minutes per side.

Transfer chicken to platter and drizzle with basil dressing.

Roasted Zucchini & Fennel Soup

This recipe was adapted from Pinterest, Chef Wanabe website. I used yellow zucchini because that was what looked the best at the Munson Vegetable Stand just outside of Boulder. The peaches & cream sweet corn is just now coming in and the 50 cents an ear corn is almost worth it. I served the soup instead of our usual salad with the sweet corn and Grilled Chicken with Basil Dressing (blog: 7/31/13). I garnished the soup with crisp cooked bacon pieces and Haystack Green Chili soft goat cheese.

Ingredients:

• 
  
• 4 cups organic chicken stock
• 4 medium Patty pan or zucchini squash
• 1 large red onion
• 1 medium fennel bulb
• olive oil
• red pepper flakes
• salt & pepper to taste

Directions:

Preheat the oven to 425-degrees. Cut the zucchini, fennel and onions in large pieces and toss in olive oil to coat lightly. Season with red pepper flakes, salt and pepper.

Place the prepared vegetables on a parchment paper lined baking sheet. Roast for about 25-35 minutes or until vegetables are tender.

Coarsely puree the vegetables in the food processor with a small amount of chicken broth. Combine the remaining chicken broth and pureed vegetables and heat till hot on the stovetop.

Pour into soup bowls and garnish with bacon and goat cheese.

Valerie's 30th Birthday

Cupcakes & Eclairs

Family Photo

Pretty Valerie

Happy Birthday!

Wish!

Cards & Well Wishes

We celebrated Valerie's 30th a week after her birthday; as Jesse & Jessica were out of town. Weather was nice enough to spend most of the evening on the patio. Boys enjoyed the new crowkay set. Ava loved picking Bobonne's pansy plant to shreds!

We hope Valerie will have a wonderful year full of laughter, family & friends...

Menu:

Pineapple & Canadian Bacon Nacho (blog:7/22/13)

Chinese Chicken Salad

Beef Tenderloin Filets marinated with Garlic-Thyme Marinade (blog: 6/2/13) & Herbed Cream Cheese (blog: 3/6/13) served on top of the grilled steaks

Fried Rice

Pineapple & Canadian Bacon Nachos

This recipe can easily be changed to suit your tastes. I am not a big fan of Canadian bacon; so I would substitute cooked bacon. I did not have sun-dried tomato pesto. I used a combination of Favorite Pesto (blog: 4/12/13) & mayonnaise. Use whatever cheese you like or have on hand. I would like to try just soft chevre next time.

Ingredients:

4 ounces sliced Canadian bacon
4 ounces crumbled soft chevre
4 ounces shredded mozzarella
4 ounces fresh pineapple chunks
about 16 whole corn tortilla chips
1/2 cup sun-dried tomato pesto
crushed red pepper to taste

Directions:

Preheat oven to 450-degrees. Line a 13x9-inch pan with parchment paper.

Cut the Canadian bacon into wedges slightly smaller than the size of the tortilla chips.

Slice the fresh pineapple to half the size of the Canadian bacon.

Arrange the chips in a single layer. Smear a layer of pesto, sprinkle with the cheeses. Layer on the Canadian bacon, followed by the pineapple chunks. Sprinkle with red pepper flakes.

Bake for 4-6 minutes until cheese is melted and bubbly.

Rosemary Bread

This flavorful gluten-free bread is best served toasted. I have quartered the slices to use as a base to create appetizers. May substitute 1 tablespoon toasted caraway seeds for the chopped rosemary. Recipe is adapted from Olive-Rosemary Bread, Elana's Pantry.

Ingredients:

3/4 cup creamy roasted almond butter (at room temperature)
2 tablespoon olive oil
3 large eggs
1 tablespoon agave nectar
1/4 cup almond flour
1/4 cup arrowroot powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon finely chopped fresh rosemary

Directions:

Preheat oven to 350-degrees. Grease a 7x3-inch loaf pan with grapeseed oil and dust with almond flour.

In a large mixing bowl, mix almond butter and olive oil until smooth. Add the eggs and agave nectar and blend well.

Combine the almond flour, arrowroot powder, salt and baking soda. Add to the wet ingredients and combine. Add the chopped rosemary and incorporate into the batter.

Pour into prepared loaf pan and bake 45-55 minutes or until knife inserted in center comes out clean.

Allow bread to cool in the pan for one hour.

Original recipe calls for 1/4 cup finely chopped Kalamata olives.