Good Morning all,
Looks like chicken was the popular choice yesterday for dinner. No exception here. Dave switched his days so he worked his 4 hour short day yesterday so he could coordinate with the electrician. The guy gave us a pleasant surprise -----an awesome quote!! Not cheap but certainly less than half of what we were expecting to be charged!!!
Needless to say we couldn't approve the quote fast enough. So good news is the electrician will be here between noon and 1 this afternoon, the work will be done and (hopefully) I'll have my dryer working.
As for yesterday my neighbor was nice enough to give me her housekey when she went to work. She was fine letting me come over and use her dryer. Super nice of her to be such a good neighbor.
I think I'll get her some flowers as a 'thank you'. And of course, she knows if she ever needs a favor, we will reciprocate. It is nice to finally start getting to know the neighbors a bit better and be on friendly terms.
Dinner for us last night was chicken. Since Dave worked a short day yesterday, we took advantage of the beautiful weather and cooked out. Bone in-skin on thighs that were marinated and cooked up to perfection on the grill. Even got the skin crispy with good color and a little char. YUM! I made some yellow rice and a big salad for sides. Would have loved to have had either a glass of white or a good zinfandel with this but I stuck to the sulfite free red. Still plenty good sipping with dinner.
Margaret...Thank you. Yes, the joys of home owner ship.
If you buy something new it seems it isn't made well and the builders cut a lot of corners you wind up fixing. If you get something older it is made/constructed well but like anything that ages it needs maintenance and it seems like everything goes at once.
I am so glad you are feeling better and up to cooking. Dinner sounded tasty.
Sally...How nice your daughter and boyfriend gave you a break and made dinner.
And will admit to being super jealous of your fresh garden asparagus. Always one of my favorite Spring veggies.
JB...Awesome looking chicken dinner.
Way, way past my bed time let alone dinner but I'm sure it was super tasty no matter what time it was served.
Ann...No. You're not crazy. It was me who had requested the pizza dough recipe.
Glad you enjoyed your trip away and are getting caught up.
All........Pics of dinner last night and the recipe. LOVE this recipe. It's an oldie from 2019 but a goody from "Fine Cooking" Magazine. Super easy to make and perfect for busy days. Also makes a great dish for company. Easily doubles for a crowd.
TUESDAY-NIGHT MARINATED CHICKEN THIGHS (Fine Cooking Aug/Sept 2019 issue)
INGREDIENTS:
--1 cup of densely packed fresh flat-leaf parsley leaves*
--1/2 cup EVOO
--7 cloves garlic; chopped coarse
--Finely grated zest of 2 lemons*
--3 Tablespoons fresh lemon juice
--2 Tablespoons dried oregano
--1 tsp. Kosher salt
--1 teaspoon black or cayenne pepper
--1 and 1/2 pounds (about 6) boneless-skinless thighs*; washed and trimmed if need be; pat dry.
--Lemon wedges for serving
INSTRUCTIONS:
1.) In a food processor or blender combine the following: parsley, oil, garlic, lemon zest, lemon juice, oregano, salt and pepper. Process until smooth, scraping down sides of the bowl as needed.
2.) Reserve half of the mix and set aside in a small bowl and refrigerate.
3.) Put the washed and trimmed chicken thighs in a zip-lock plastic bag and add the remaining half of the pesto mixture to the zip lock bag.
4.) Mix well to coat the chicken evenly; then refrigerate.
5.) Let chicken marinate 1-5 hours; turn the bag occasionally to coat chicken.
6.) Heat the grill to 500F degrees. When hot, brush the grill grate clean.
7.) Prepare the grill for direct cooking and reduce the temperature to medium-high heat (400F-450F degrees).
8.) Remove the reserved pesto from the fridge and bring to room temp.
9.) Grill the thighs over direct medium-high heat with the lid close until the meat is firm and the juices run clear (about 8-12 minutes). Make sure to turn chicken once or twice during this time.
10.) Remove chicken from grill and serve with the reserved pesto and lemon wedges.
CHEF'S NOTES:
--This recipe calls for flat leaf parsley only. I have tossed in cilantro and/or fresh basil also with the parsley. Since I like pesto a bit on the thicker side I'll use 1.5-2 cups of parsley.
--Recipe calls for lemons. I have also used lime.
---This recipe works nicely on bone in-skin on thighs. Of course have to adjust the cooking time and check it.
ENJOY.
I saw this at my last trip to the grocery store when looking for bread crumbs.
Doesn't 'Vegan' Shake-n-Bake kind of defeat the idea eating 'Vegan' when it is used to coat your chicken?
Happy Day All,
AG
