Hello! Happy Monday. I hope you had a great weekend as well as a great Easter. Of course, our Easter looked pretty different this year, but we made the most of a gorgeous Saturday for an egg hunt in our front yard followed by dyeing eggs and decorating cookies. Yesterday, we a day spent in pjs watching our church service online, calling family to say “Happy Easter,” and spending time relaxing most of the day.
Although the weather is supposed to be cooler here in Lexington this week, we have been grilling out quite a bit. I don’t typically love chicken on the grill, but if we do grill chicken, we either slather it with BBQ sauce or use this marinade. I made this last weekend and remembered what a family favorite it is.
Chicken breasts (or tenders)
6 gloves of garlic, minced
1/4 c. Dijon Mustard
1/2 c. Extra Virgin Olive Oil
Salt and Pepper
Zest and juice of 1 lemon
If I use chicken breasts, I cut them into smaller pieces, almost the size of tenders.
In a bowl, put minced garlic, zest and juice of one lemon, chopped parsley leaves, salt, pepper, mustard, olive oil and then mix into a paste.
Put chicken in the paste, mix together, and then refrigerate until ready to grill.
A perfect side dish with this chicken is one of my favorite orzo dishes that I found on Pinterest years ago. Even my kids love it!
1 c. uncooked orzo pasta
1/4 c. butter
2-3 cloves garlic, minced
1 Tblsp. chopped, fresh parsley
1/4 c. Parmesan cheese
2 Tblsp. milk
Salt and pepper to taste
Cook orzo according to package directions until just tender, about 10 minutes; drain.
Meanwhile, melt butter in a medium skillet over medium heat. Add garlic and cook until fragrant, 3-5 minutes. Stir cooked orzo into butter.
Remove from heat and stir in Parmesan cheese. Gradually add milk, if needed, to reach desired consistency. Stir in parsley and salt and pepper, to taste.
I hope you have a great week! I’m about to wake up two kids for week two of virtual/distance learning ! Wish us luck!
Happy Monday! I hope this post finds you healthy and well.
It’s a weird start to the week. Last week, our governor said that schools in the state should close starting today until after our spring break (which is the week of March 30-April 3). So, we have three weeks off (possibly more!) starting today.
At this point, I’d like to continue my regular blog posting schedule, but, of course, please know I never want to seem insensitive to what is going on in our country.
Keeping a routine is important to me in times of uncertainty, and blogging is definitely a light-hearted part of my life.
Of course, thoughts and prayers for those who have been affected by this virus.
In the meantime, I’m going to continue to wash my hands and to practice social distancing the best that I can !
Today, I thought I’d share one of my favorite meals. My dad gave me this recipe years ago. Not only is it tasty, but we always get two meals out of it as well.
1 Tblsp Dijon mustard
1 tsp. dried thyme
3/4 tsp salt
1/2 tsp ground pepper
bread crumbs (I do a Panko/bread crumb mix to make the crust crispier)
Package of chicken thighs (The reason I seem to get two meals out of this is because I can never find a chicken thigh package with less than 12 pieces of meat!)
Remove skin of chicken thighs if necessary. The package I get is skinless.
In a dish or bowl, put the eggs, mustard, thyme, salt, and pepper and mix together.
In another dish or bowl, put the bread crumbs (or bread crumb / Panko mix)
Dip the chicken in the wet ingredients and then the dry ingredients.
Place on a wire rack on top of a baking pan (I always spray the wire rack with cooking spray)
Spray the top of the chicken with cooking spray.
Bake at 400 degrees for 35 minutes.
*I usually use the wire rack, BUT I’ve also just placed them on a baking sheet. If I do that, I usually flip the chicken halfway through to ensure it won’t stick to the pan.
Wet and dry ingredients ready to go.
In the oven…
Ready to eat!
I served the chicken with microwave Bob Evans mashed potatoes and bagged Ceasar salad. Easy dinner on a week night!
I hope we can find peace and calm in this time of uncertainty.
Thanks for reading today’s post, and I hope you enjoy this meal.