I am Back!

Okay -

Dad is complaining that he doesn't have any new recipes.... I haven't been cooking too much since we have been doing lots of out of the house stuff - and J's birthday was last week.

But, I am finally back in the groove, and cooking...

So - last night...

Chicken Paillard (essentially chicken breasts that have been boned/split/pounded thin then quickly grilled)

Spinach, Strawberry and Fennel Salad

Green Beans....

The Chicken is very easy to do - and this is a quick way to cook boneless/skinless breasts.

1. Take boneless skinless breasts and "split" them so they lie flat - (essentially the non-smooth side - slide your knife gently through the center - or use your fingers - and "open" the chicken breast...)

2. Pound them thin - about 1/4 inch thick - salt and pepper to taste.

3. Heat a grill pan with a bit of olive oil.

4. Place chicken breasts onto heated grill pan - about 3-4 minutes per side - they should cook really quickly, so watch them...

5. Sprinkle a bit of chopped fresh thyme leaves on top and serve!


Spinach/Strawberry and Fennel Salad

2 cups fresh spinach leaves, trimmed and washed
1 pint of strawberries - hulled and sliced
1 bulb of fennel, trimmed and thinly sliced
1 cup green beans trimmed
4 tbsp balsamic vinegar
2 tbsp good olive oil
salt and pepper

1. Blanch the green beans in some boiling water. (Boil the water - throw the green beans in for a few minutes until they are bright green - them remove them from the water, drain) Put them on the side.

2. Wash and slice the strawberries into 1/4 inch slices.

3. Trim the fennel and slice thinly - you can do this on a mandoline or by hand.

4. Put the balsamic vinegar, olive oil and a pinch of salt and pepper in the bottom of a bowl and whisk together.

5. Put the strawberries into the dressing and toss a bit to get the strawberries to release some of their juices.

6. Throw the rest of the veggies in with the salad dressing and strawberries - toss gently and serve!

ENJOY!!!!!