First, lets start with last Friday’s recipe – Chicken Breasts with Tomato-Herb Pan Sauce. Can I just say Wow. Here is what happened on Tuesday as the family jumped in to make this meal for dinner.
First I gathered the ingredients.
I also purchased the all-natural chicken breasts for this meal.
I started preparation by pulling the fresh marjoram leaves off their stems when the boys came in to help.
Markus was given the assignment of making the herb butter
Vash did a phenomenal job of chopping the marjoram and the garlic.
Then they worked together to complete the herb butter
In the meantime, Jesse worked on the salad to be served with the dinner.
As I started working on the chicken, Vash and Markus jumped into help with the salad. Markus cut the avocado while Vash cut the cheese into cubes.
We work on how to hold the knife so that fingers do not end up under it. And here is the finished salad.
As for the chicken, the first thing I did was melt half of the herb butter (divided between two frying pans) in the pan and then added the chicken.
Though the recipe called for five minutes on each side, these were fairly plump so I cooked them about 15 minutes total and then removed them from the pan.
Next I took three pints of sweet organic cherry tomatoes, divided them between the two pans, turned the heat up some and started to cook them.
After the skins started to burst open and the skins were starting to char, we took the spatula and started to press down on the tomatoes so their juice would blend with the remaining herb butter – making a rustic tomato sauce.
Vash chopped the fresh parsley we needed for the garnish.
And here is how the chicken dish looked at completion.
We added some freshly baked tuscan bread with butter and we had a meal.
My beautiful family sitting down to enjoy a meal we made. Chip thought it was “fabulous”, “awesome” and “wonderful”.
As a bonus, I can also add our citrus punch we had tonight. We mixed equal parts of lemonade, limeade and gingerale, poured it into cups and then added a scoop of vanilla ice cream to smooth it down. The boys all gave it a big thumbs up.
So what to do for next week. Luckily the August issue of Bon Appetit arrived yesterday.
Most of the things I wanted to make require an oven – which I still don’t have working yet – so I had to do some searching to come up with something I thought the family would like that was completely stove top. I decided on the Tomato-Crab Soup.
The ingredient list looks do-able
Between my grocery store – which stocks alot of ethnic ingredients – and my local health food stores, I should be able to come up with most if not all of the ingredients. I never bought fish sauce before – not so sure about that one.
The directions are easy enough.
I just have to make sure the blender is working – which I am pretty sure it is. We are thinking of pairing it with grilled cheese and tomato sandwiches – just celebrating the ripe tomatoes of summer. So, are you in with me?
Check in with us next week. Lots of things are getting done and we want you all to see them. 🙂