Tuesday, June 23, 2009
This afternoon, Goose and I "splish-splashed" in her wading pool and she honed her soap bubble-blowing proficiency since we didn't have to worry about dripping bubble solution all over. (I know I have a recipe for homemade bubbles somewhere - I need to look for that!)
As a recovering vegetarian, I'm pleased to announce that I survived grilling chicken for the first time! I used the boneless skinless breasts that I mentioned here that were in Amy's marinade.
In a word, delicious!
I will definitely be using this again! And, in the spirit of freezer cooking, I will freeze uncooked chicken breasts in the marinade and they will marinate as they thaw then be ready to throw on the grill! I do think they'd be quite good in the crockpot, and I will be trying them that way.
I also made a broccoli cauliflower salad, and for dessert, we had banana boats from Frugal Family Fun Blog. Also very delicious!
My broccoli salad recipe comes from a hospital (really!). I used to be on the regional health board and we met in one of the hospital's meeting rooms with a catered supper. This dish was so good, I wrote and requested the recipe. I halve the original recipe, so that is what I'll give you. Feel free to double it!
Veggie Salad with Cheese and Bacon
5 cups fresh vegetables, chopped
1/2 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
3 slices bacon, cooked and crumbled
1/2 cup mayonnaise (I use fat-free)
2 Tablespoons sugar
1 Tablespoon vinegar
Combine vegetables, cheeses, and bacon. Stir together remaining ingredients for dressing, mix well. Pour over vegetables, toss to coat. Cover and chill.
Suggested veggies include: broccoli, cauliflower, cucumber, radishes, carrots, onion, green pepper
Personally, I stick to broccoli and cauliflower, and I cook it a bit first, otherwise we seem to get awfully rumbly in the tumbly. :>)