This week is vacation week. My office is no where near ready for me to go but sometimes you have to just go and don’t worry about the garden, the house or the dogs… The kids are holding down the fort.
The garden has slowed down due to the heat, however, the weeds haven’t. Two beds need to be prepared for fall planting. I would also like to clean up around the house, i.e. my favorite thing… pressure washing.
I have been baking and cooking diners and trying to prepare for the fall rush of activity. This week is no different. My goal is to make pie crusts, some scones and cookie dough. All of these baked goods can be frozen for up to three months.
Dill Fingerling Potatoes
Iceberg Wedge Salad
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. Add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, turn and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter has melted with the oil, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. De-glaze the pan and check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley and lemon slices.
Chicken Tacos with Pica
Ham and Gruyere Panini
Herb Butter Steak
Sauteed Green Beans with Almonds