Monday, April 07, 2008
Wow sweety, I think you've finally got the hang of the grill pan!
In general, my husband has one of those memories where he only remembers the good things. His childhood was perfect, every meal his parents made was the best ever, college was "the life." There is one exception. One time when I was grilling chicken, I heated the pan on high heat, and forgot to turn it down when I added the chicken. What resulted was black chicken that was raw on the inside. Even though I've made countless grilled items since that one occasion, for some reason it is permanently embedded in Jon's mind. So when I brought dinner to the table last night, I was greeted by the title of this post. Sigh.
I wanted to do something light and springy and bring chicken back as a regular staple into our diet. Grilled chicken is my favorite since its so easy and doesn't require a lot of extra ingredients. A little drizzle of homemade citrus vinaigrette and this meal basically makes itself. It's so light and easy that it almost begs a fancy presentation, so I threw it on top of some arugula, tomatoes, onions, and avocado - also tossed with the same citrus vinaigrette.
In case you haven't guessed - Jon really enjoyed this dinner!
2 Tbsp lemon juice
1/2 cup olive oil
salt and pepper
1) Combine orange juice and lemon juice
2) Whisk in olive oil
3) Season with salt and pepper.
If you're not moving, this is a great dressing to keep in the fridge for your summer salads!