I am way behind on blogging but I have a ton of things in the can- a trip to Door County, a trip to Michigan, and of course the typical shenanigans that occur in my kitchen- but lets start here. A little while back the hubby and I hopped on a Metra that was on its way to Ravinia to see Lord of the Rings on the big screen accompanied by live orchestra and choir. In a word? Awesome.
Hope everyone had a wonderful Bastille Day!
My Mom and Grandmother came up for a quick visit this week while I am in transition. Currently I am in the process of setting up my office and sorting through several years of paperwork and I needed some motivation/help to keep trucking. This is not one of my favorite tasks to say the least and I am very good at finding all sorts of ways to get distracted to continue my procrastination.
In honor of my families visit and in celebration on France’s independence day, I created some French inspired grub.
Lemon-Herb Chicken Thighs
Juice of a lemon
2 tablespoons Herbes de Provence
1 medium shallot, chopped
2 cloves of garlic
salt and pepper
Rub all over the chicken and under skin and let it marinate for several hours in the fridge.
4-5 potatoes (I used while potatoes)
2 tablespoon of EVOO
salt and pepper and a sprinkling of herbes de Provence
Cube potatoes and place in bowl. Pour in EVOO, seasoning and stir until coated. Roast in over at 400 until tender.
I cooked the chicken on the charcoal grill and grilled the asparagus on the propane. Delicious!
We enjoyed this delicious meal outside on a gorgeous day with some chilled white wine.
And for dessert, a most magnificent, amazing French creation: clafoutis!
Clafoutis came to my attention by way of the always inspring Jenna over at Eat Live Run. I don’t consider myself a baker by any means and desserts are actually my least favorite things to create. But, I came across this easy recipe (you make it in your blender!) and I had a plethora of cherries so it seemed do-able.
The only real effort with this dish is pitting the cherries…
Sigh, my cuticles are still pink.
Here is the recipe:
From: Eat Live Run
1 lb cherries, pitted
1/2 cup sugar
1 cup milk
4 T melted butter
1 vanilla bean, scraped (I used regular vanilla extract)
1/2 cup flour
1/4th tsp salt
Preheat oven to 400 degrees.
Spray a nine inch square pan with cooking spray and scatter your pitted cherries along the bottom. Place all other ingredients in a blender and process until smooth. Pour batter over cherries and bake for 40 minutes until golden brown. Let cool and sprinkle with powdered sugar.
Pouring my blended ingredients over the cherries…
Ready to go into the oven..
The other great thing about clafoutis? It is also delicious for breakfast! 😉
Bon appetit and Vive la France!
Happy Fourth of July!!
We were so lucky here in Chicagoland to have a beautiful day for the fourth without a cloud in the sky…
My camera is still acting a little weird and refusing to recognize the photo card but for some reason this evening it starting working again. Perhaps this is because I took it into Best Buy to get it fixed (it can’t be) and I threatened to purchase a new Panasonic with super neat features…
On Saturday evening family and friends all gathered to celebrate the 80th birthday of Mike’s grandmother at Mike’s parents house. I was so glad the weather was nice and the rain held off. It was lovely to be outside.
What a gorgeous Sunday! We had a late lunch/early dinner because Mike had work in the afternoon and then we were headed into the city to watch the Tony awards with some friends. I had this basket of veggies that I wanted to use so I cut them up and made a fresh, summery salad.
It all started with a little butt rub and really, shouldn’t every Sunday dinner?