Tag Archives: AC

Caesar Salad

28 Jul

It’s been a salad-for-dinner type week at my house! My AC went out, so there was no cooking allowed. Plus, on holidays that allow fireworks, people in my neighborhood go crazy! We are total cheapskates and don’t ever bother purchasing our own. There really is no point! We just set up our lawn chairs and rotate as necessary – there are fireworks going off everywhere! My three year old is the most excited about the fact that she is not afraid of fireworks this year. People probably think she’s terrified because she runs around screaming like crazy. But she’s just so darn happy to enjoy them. ­čÖé

Fireworks are awesome (especially since aerials are legal now!), but they make for some late nights for little people ’round my house. But how do you say no? Especially since the booms would keep them up anyways? Plus we hit the water park, went horseback riding, ran a marathon…ok…just kidding. But we are worn out! And sometimes get distracted until everyone is way too hungry to wait for dinner to take forever to make. Anyone else run into this issue during the summer? Too much of too many good things…at least you can’t get too much of this too good salad. Whip it up, and enjoy it sitting in your lawn chair while you watch other people’s pyrotechnic displays.

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Ingredients:

1/3 cup mayonnaise

1 1/2 Tbsp Dijon mustard

3-4 garlic cloves, roughly chopped

3 Tbsp lemon juice

1/2 Tbsp white wine vinegar

1/4 tsp salt

1/4 tsp pepper

1 cup olive oil

2-3 Tbsp milk (if needed)

8 oz chicken breast

1-2 heads romaine lettuce (about 12 cups chopped)

1/2 cup shredded Parmesan cheese

Dressing:

Combine mayonnaise, mustard, garlic, lemon juice, vinegar, salt, and pepper in a blender and process until smooth. With blender running on low speed, slowly pour olive oil in a steady stream just until fully incorporated. Only if needed, add milk by the tablespoon until desired consistency is reached. Place 1/2 cup dressing in a zip lock bag with chicken and marinate at least 30 minutes or as long as overnight. Place remaining dressing in refrigerator to chill.

Salad:

Remove chicken from marinade and grill until cooked through. Wash lettuce and chop into bite-sized pieces. Toss with Parmesan cheese and prepared chicken (can add croutons). Toss with dressing, to taste.

 

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Honey Mustard Irish Chicken

25 Jul

We celebrated Pioneer Day today. It started out a little rocky – our AC went out yesterday. Not very convenient timing, considering we are in the hottest months of summer, and I’m not one who emulates the long-suffering of those celebrated Pioneers…when I’m hot, I’m cranky. So, instead of waiting, we called the 24 hour guys and paid a little extra for the inconvenience. Huzzah.

We closed the doors on our house as the repaired AC worked over time to cool things off, and set up some lawn chairs to enjoy the fireworks being set off in our neighborhood. The night cooled off nicely, and my irritation of the day began to fade. And then, I heard my little five year old. “Oh…aren’t they beautiful?” I almost cried…isn’t that silly? But it wasn’t, “Wow, cool.” or “Awesome!” That specific word, “beautiful,” just got to me. I had been missing most of the beauty in my day because I was so focused on being grumpy. And then, to push my blubbering over the edge, my three year old looked into the sky and sighed. “Mom! A star. I love this night.” Big, colorful explosions or a small, single star – kids find beauty. This is why God makes us parents – so we don’t forget to look around every now and again, regardless if we’re hot. ­čÖé

Because I have AC again, I can actually use my stove without worrying about creating a heat wave. I love when you can make dinner in a single pan! That is beautiful to me.

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Ingredients
1/4 cup honey
1 tablespoon coarse-ground mustard
1/2 tablespoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
1 lb chicken breasts
1 pound (about 8) small red potatoes, quartered
3 carrots, peeled and cut into 3/4-inch chunks
1 onion, cut into 1-inch wedges
Combine honey, mustard, salt and pepper in small bowl; set aside. Melt 1 tablespoon of butter in large skillet over medium-high heat. Add chicken; cook for about 4 minutes on each side until the chicken is lightly browned. Transfer chicken to a plate. Melt remaining 1 tablespoon butter in the same skillet. Add vegetables; cook, stirring occasionally for 6 to 8 minutes, or until lightly browned. Place chicken breasts on top of the vegetables. Pour the honey mixture over the chicken and vegetables. Cover; reduce heat to low and cook, stirring the vegetables once, for about 10 to 12 minutes, or until vegetables are tender and chicken is thoroughly cooked.

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