Chicken


I think I may have a spinach salad obsession. The funny thing is, I don’t normally eat this many salads! The blog just brings in out in me.

Tonight I knew I had to use the chicken breasts I bought this weekend so I browned them in a sauce pan and finished them in the oven. All I knew is that I wanted to try my hand at some kind of sauce. I had in my head that a lemon caper sauce would go well over chicken.

One thing to know about me is that I love onions. When a recipe says to add 1/2 cup, I always tend to double it. So my sauce that was only supposed to have 1/2 cup minced onions turned into 1 cup chopped onions. After sauteing the onions I added 2/3 cup broth and 1 teaspoon lemon juice, brought that to a boil then added some mustard.  I threw in two bay leaves and let it stew for a while. At the end I added a tablespoon of capers. I think I let it simmer for too long because it ended up just being flavored onions! Oops.

Meanwhile, I had planned on cooking down some spinach then maybe making some rice. Well when it all came down to it, throwing down raw spinach was a lot easier than dirtying another pan, so the spinach salad was born.

It was good! I promise to branch out with some different meals soon.

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I am really enjoying playing around with my husband’s nice camera.

An action shot of my after work snack:

I don’t normally use Truvia but we got a whole bunch of samples at work so I like to try them out. It tastes pretty good. I might consider buying it.

White grapefruits are really tasty. I only started liking grapefruit about a year ago. Isn’t it funny how tastes change?

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Tonight I made a recipe from Martha Stewart’s Dinner at Home cookbook, with a few tweaks.  I have never really roasted a chicken before. The recipe called for four bone-in chicken breasts but unfortuantely there were only two at the grocery store so I also had to get some thighs. I slathered the chicken in margarine (the recipe called for butter) and salt and pepper (the recipe called for all kinds of herbs which I omitted) and simply roasted it at 450 for about 30-35 minutes. Surprisingly it turned out golden on the outside and juicy on the inside. I think the fact that the chicken still had its bones really helped to retain some moisture. Score!

One nice thing about this cookbook is that it is brokens up into seasons of the year and then also gives recipes for entire meals. So all three recipes that I used were made to be served together.

I had never cooked endive before but this is the before picture:

This is usually served raw in salads but roasting it brings out the bitter flavors (or at least thats what the cookbook tells me). Honestly, I never would have thought that bringing out bitter flavors would be a good thing!

After roasting I added some sherry vinegar to the endive and put it back in the oven for about 5-10 minutes. I was surprised to taste it and see how well the flavors worked together.

The lentils were boiled with celery and shallots. I am very sensitive to anything from the onion family so my secret weapon when chopping onions or shallots are these goggles.

I could not take a picture where I didn’t look like a dork!

What a great invention!

I was worried that boiling the lentils and vegetables would leach out some of the flavors but I don’t think that happened. After it boiled for about 25 minutes I drained it, added the contents back to the pan and added some olive oil with spinach. It was so simple! I think next time I might omit the oil. I really don’t see what it added to the dish.

Here is what the meal was supposed to look like:

And this is how it turned out:

Not too bad! This is my plate that had the thigh. The breast meat turned out better I thought.

Thanks to Martha for nourishing us so well tonight!