My life. One recipe at a time.
This ready-in-20-minutes supper (yes you read that right) is one of my summertime favorites. It’s all kind of healthy, it involves the minimum amount of time in the kitchen when what you really want to be doing is enjoying the beautiful outside summertime, and most importantly, it is SCRUMPTIOUS. Tender flaky salmon, cheery asparagus, the bright flavor of lemon, all topped off with crunchy crispy breadcrumbs.
Ready for some salmon with toasted bread crumbs deliciousness? Let’s make it!
When fresh blueberry season rolls around, the first thing I do is eat a whole lot of blueberries by the handful, to make up for the fact that I’ve gone a whole nine or ten months without it being fresh blueberry season. And the second thing I do is start tossing blueberries into everything I can think of. Snack cake. Cobbler. Crisps. Don’t even get me started on the wonder that is Blueberry Boy Bait. And one of the most magical things you can do with blueberries is introduce them to chia seeds and make your own jam.
No sterilizing of jars, no scary canning stuff – just sweet, thick, ready in a jiffy, easy blueberry chia seed jam. You NEED this in your summer. Let’s make it!
I thought I knew all there was to love about chicken piccata, which is chicken prepared with a lovely, buttery, lemony sauce. I make mine with chicken that has been dipped in a lemon butter sauce and spiced up flour, and then fried to golden perfection and finished in that delectable sauce. Yep, I was perfectly content with regular chicken piccata, until one day when a version of it that included artichoke hearts came to me in a vision.
And can I just say that while regular chicken piccata continues to be great, chicken piccata with tender artichoke hearts is pretty much heaven on earth? TRUTH. Let’s make it!
One of the things I always always always have on hand in my fridge is cooked chicken, because along with being part of a quick, good and good for you grab and go meal all on its own, it is also a key ingredient for so many of my recipes. From chicken salads to chicken soups, having already cooked chicken makes my suppertime life SO much easier.
And so of course I wanted the tenderest, most favorable, most fall apart shreddable chicken in the entire world, and the secret to that? This super easy recipe, which roasts your chicken low and slow with a bunch of herbs and lemons and garlic and oh my goodness…let’s make it!
I should start talking about this recipe for torn egg salad by saying that while eggs are definitely among my top ten favorite foods, I’ve never really liked egg salad all that much. Poached eggs, soft scrambled eggs, eggs in clouds…I adore them all. But egg salad? Not so much. But then I tried making my own version with large pieces of hard boiled egg tossed gently with herbs and scallions and just a little mayo and some fresh lemon juice. And I served it up on a bed of polenta. And lo and behold, an egg salad lover has been born!
This sweet tea chicken was pretty much meant to be, given that I live with the Southern husband and all. Fried green tomatoes, creamy grits of all kinds and fried okra are just a few of the delicacies that came into my life when I married him, and of course along with those came the elixir of the South known as sweet tea. Iced tea anywhere south of the Mason Dixon line means sweet tea…perfectly brewed tea laced with sugar and often with a generous squeeze of lemon. And one day I thought what a perfect marinade that would make for summery grilled chicken, especially if the tea was laced with some pepper and rosemary to keep things interesting. Sure enough, it made for a tender, slightly sweet, slightly spicy plate of chicken deliciousness. Let’s make it!
