July 14, 2008
I haven’t talked much about my niece, out of respect for her privacy, but I can stand it no longer. Here she is, the cutest thing ever. She turns one in August, and her dad calls her “Peanut.” When I found a onesie with that one it, I couldn’t resist. (It’s probably hard to see in the picture.)
Look at those curls!
July 13, 2008
Mom and Dad were in town over the 4th of July and I took the opportunity to cook some real dinners (as opposed to peeling back the film cover on some microwave meals). They were well received and recipes were requested, both by mom and colleagues who smelled the leftovers. So, here are a few of the highlights:
Chicken Thighs with Sweet Red Onions and Balsamic Vinegar
2 t olive oil
1 lb red onion, cut into 1/2 inch slices and separated
1/2 t coasely ground pepper
1/4 t salt
4 6-oz chicken thighs (the recipe calls for skin-off, but I left it on — yummy!)
1/4 t dried oregano
1/4 t dried marjoram
4 t balsamic vinegar
2 T chopped fresh flat-leaf parsley
4 lemon wedges (I didn’t use these)
Heat oil in nonstick skillet over medium heat. Add the onion, 1/4 t pepper, and 1/8 t salt; saute for 5 minutes.
Add 1/4 t pepper, 1/8 teaspoon salt, chicken, oregano and marjoram and sprinkle with 3 t vinegar. Cover, reduce heat and simmer 25 minutes or until chicken is done. Uncover, increase heat and cooke 2 minutes or until liquid evaporates. Stir in 1 t vinegar and sprinkle with parsley. Serve with lemon wedges. Yields 2 servings; easily doubled. Fabulous with mashed potatoes.
Hidden Valley Grilled Chicken
Combine 1 oz packet of Hidden Valley Original Ranch Dressing Mix, 2 T olive oil and 1 T red wine vinegar in a plastic bag. Add 2 pounds of skinless chicken breasts (again, great with skin on) and/or thighs. Shake until covered. Marinate one hour. Grill chicken on outer edge of coals for 35 to 40 minutes, covered. Turn every 10 minutes until done. Serves 4