BBQ Dijon chicken

This past week was SO HOT.  On Tuesday, it was even too hot to bbq.  I picked up a deli chicken at the grocery store on the way home from work, and put it on the table with a pile of salad stuff to mix our own salads.  I even shredded some cheddar cheese, put it on the table and it *melted*.  Seriously.

That said, I did get back to the bbq on Wednesday.

I made dijon chicken and veggies.  This was so tasty!

Mix:
1/3 cup djion mustard
2 tbsp white wine vinegar
2 tsp herbes de province
1/4 cup olive oil

I had about 2 lbs of boneless, skinless chicken breasts and thighs.  I cut the breasts to similar size as the thighs, and tossed with about 2/3 of the marinade, and let rest for 1/2 an hour.

Meanwhile, I cut a zucchini and 2 peppers, and one red onion into chunks, and tossed with the remaining marinade.

Then I grilled it.  Simple as that.  My kids, who claim to hate mustard in all it's forms, inhaled it.  Ha!

BBQ Corn on the Cob

After being begged by two of the three children to buy corn, I bbq'ed corn on the cob tonight.  After doing some research into various methods, I decided to attempt this.  I didn't eat it (it's not on my current eating plan, too starchy), but heard nothing but happy munching from said two children and their father.

Here's the key.  Brine the corn.  At least 30 minutes before cooking, toss the corn into a lot of cold water, mixed with a good 1/2 cup of salt (and a 1/4 cup of sugar if the corn doesn't seem sweet enough).  Let it sit.  Then toss on the hot grill and turn until it looks roasty and feels tender.  Serve with butter (another thing I currently can't eat, boo me!)

crock pot cabbage

It's been a while!

Ok, so I adapted this from a recipe in Stephanie O'Dea's cookbook.  You know, the Year of Slow Cooking woman? 

Anyhow, this was a potato and cabbage dish.  I'm currently not eating potatoes (the horror!), and the family was so/so on the results with the potatoes.  Maybe because I used the multi-colored mini potatoes, and potatoes that are purple all the way through look strange.

Well, I couldn't keep my hands off the cabbage.  I ate all that was left over.  Considering I had a cabbage coleslaw blend salad for lunch, my hubby was a brave man getting into bed with me last night. (blush)

1 head cabbage - and is cabbage ever cheap right now!
1/8 cup olive oil
1-2 tbsp of balsamic vinegar
5-8 whole garlic cloves

slice your cabbage, toss into crockpot.  Throw garlic on top, then drizzle in olive oil and balsamic.  Sprinkle with some salt and pepper if you wish.  Then cover and cook on high for about 3 to 3.5 hours, low would probably be 4-6-ish.  It's all good if it gets a big brown and melty looking.  Then sprinkle liberally with salt, and be prepared to fight anyone who gets between you and your plate.

Oh, and the TMI above? Apparently, it was all good.  Guess my body likes cabbage enough to, um, keep it to myself. ;)

I can quit anytime...

this is my addiction. I can't help it, it's so good. Roasted Cauliflower with Tahini sauce. I scooped this one from Bonnie Stern's Friday Night Dinners, a fantastic cookbook my mom bought me for Christmas last year.

Right now, cauliflower is cheap. I can't stop myself.

Start with the sauce. A little tahini, garlic, lemon, kosher salt and some water. Mix like a madwoman

Cut your cauliflower up into florets. Toss with some olive oil and kosher salt (again with the kosher salt) Toss on to a cookie sheet - cover with parchment for easier clean up - roast for around 1/2 hour at 425-ish

Add A to B, and enjoy. Notice how much is on my plate? That's my meal, with a side dish of some chicken. Seriously, it's so good.