cooking with fresh HERBS

-chicken (breasts or thighs or legs – whatever you like)
-fresh herbs
-cooking oil (I like Avocado or Extra Virgin Olive Oil)
-garlic, salt & pepper

Directions:

Take your favorite cut of chicken (for this I prefer boneless/skin-less breasts) and slather it with oil (ExtraVirginOliveOil), garlic, salt & pepper and fresh herbs (see photo below).  My favorite combo for this is rosemary, basil and sage but just use whatever you have on hand. Thyme or dill would be great too.  Let the chicken and herbs marinate as long as you can (at least 30 minutes) but no longer than 24 hours.

Grill the chicken indoors on a grill pan or outdoors on a BBQ (being sure to leave the herbs on the chicken when possible as the herbs will crisp up and add a nice flavor as you eat it).

Serve with your favorite sides or even room temperature next to a huge salad! This is one of my favorite ways to grill chicken & a great left over for wraps or chicken salad the next day! I used this recipe for a baby shower {pictured below} a few years ago. We made it the night before & served it cut up {room temperature} along side of Aunt Ev’s Strawberry Salad & a variety of delicious bread. It was filling & tasty!

Home-made Croutons

For these easy and yummy croutons I simply cut up some bread of choice (or whatever I have on hand), toss the bread lightly with EVOO (ExtraVirginOliveOil)and sprinkle with fresh herbs (such as rosemary) and salt & pepper. I bake them on a sheet pan in a 400 degree oven for about 10 minutes or until toasted.If I am making more than one dish in the oven, I actually just pop these in at whatever temperature the oven is already on and adjust the time based on the temp {if it is a lower temp I add time and if it’s a higher temp I set the timer for about 5 minutes and go from there}. You will smell them when they are done!

These are perfect on soups or salads! Good luck not burning them (I’ve done that a few times too)!

Orzo Pasta Summer Salad