This is a lovely side dish. You taste the smokiness from the roasting process, the sweet acidity from the Balsamic, and the earthy saltiness from the parmesan cheese. It’s quite a flavor combination. Continue reading Roasted Haricot Vert and Mushrooms Marinated in Balsamic Vinegar and Finished with Parmesan Cheese
Since we’re still below the century mark on the thermometer, it’s still grilling time. Try this delicious sweet and savory grilled salmon. Mm good! Continue reading Sweet and Savory Grilled Salmon
A nice healthy Father’s Day meal that we really enjoyed. Quickstep liked it, too. Continue reading Chicken Roulade with Peach Chutney and Arugula
It’s not quite squash season but we had a hankering for some stuffed squash. This hit the spot! Continue reading Shrimp Stuffed Zucchini with Tomato and Feta
Another light, refreshing summertime meal using the abundance of fresh fruits and veggies of the season. Continue reading Grilled Grouper with Tomato, Cucumber & Basil Salad and Broccolini
Keeping with the summertime theme, we had this beautiful salad for dinner last night. Continue reading Baby Lady’s Garden Salad with Grilled Swordfish and Orange-Ginger Vinaigrette
When we made the sous vide chicken last week there was one boneless chicken breast remaining. They were huge, weighing 14 oz each! Quickstep, being a young man, has never missed a meal nor has he met a meal he didn’t like so he had no problem with a 14 oz. chicken breast and all the trappings. Here is Quickstep engaged in his favorite activity.
He hates it when I do this to him but I just can’t help myself. He has his hands full so he can’t grab the camera.😮 But I digress.
Baby Lady and I split one of the chicken breasts and it was still a lot of food for us lesser mortals. This left one beautifully cooked, moist breast in the refrigerator for another day. Today was that “another day” and was Quickstep’s leftover day. It’s also summertime so the meal had to fit the season and boy was it good. Continue reading Quickstep’s Panini – Rosemary, Thyme Sous Vide Chicken on Rye Bread with Cream Cheese, Garden Fresh Arugula and Peach Chutney