This week there’s a two for one deal; cook up some succulent roasted chickens one night for dinner, and have enough for a great salad the next day! It really saved me one night this week when I was short on time, and I hope it saves you too.
Slices of navel oranges and herbs under the skin make this chicken super juicy, and give the gravy a lovely citrus flavor. My 14 year old suggested that we add fresh lemon and chives to the mashed potatoes, which turned out so well that it was one amazing dinner. If you cook two chickens, you’ll have enough for dinner and for the Spanish Chicken salad the next day!
With the chicken all ready to go, this dinner was a lifesaver the night I made it, because it was just so darn fast! Salty feta, roasted bits of pepper and tender chicken all came together in only minutes for a great dinner.
Food Revolution Friday is still going strong at Notes From the Cookie Jar, and we’ve kicked it into high gear when Jake and I finally got a hold of Jamie Oliver’s Food Revolution Cookbook. Now every week follow along as we’re cooking our way through the entire book, passing along our thoughts and adventures (and even some recipes!) as we go.
Inspired by a visit to the Cactus Club where they have the most amazing halibut soft tacos, I tried to appease my craving by creating my own. These turned out well-deliciously fresh, light tacos that everyone in my house loved.
Fish Tacos with fresh guacamole and salsa
Veggies and Dip
Looking for an alternative to meat on the barbeque? These grilled eggplant sandwiches are delicious. Sandwiched with juicy tomato, basil leaves and a tasty mayo, they are sure to satisfy! Serve with a tossed salad. The original recipe suggested they be served on focaccia, which would be delicious-I had to settle for whole wheat buns that day.
Grilled Eggplant Tomato Sandwiches
adapted from Grow it, Eat it by Canadian Living 2010
1 large eggplant, (about 1 lb-peeled and cut into 1/2 inch slices)
1/2 tsp salt
1/4 cup olive oil
1 tbsp lemon juice
1/2 tsp dried thyme
1 loaf focaccia
1/4 cup mayo
2 tbsp romano cheese
1 tsp lemon juice
1/4 tsp pepper
Put the eggplant in a colander, sprinkle salt over top, and let it sit for about 10 minutes for the moisture to come out (about 10 minutes). Blot dry with a paper towel.
In a bowl, whisk the oil, lemon juice, thyme, pepper together. Brush over the eggplant and place on a greased grill over medium heat, brushing and grilling until they are cooked through. (About 10 minutes).
Meanwhile, stir all the romano mayo ingredients together. Set aside
To assemble, spread the focaccia wth mayo, then divide the pieces of grilled eggplant among the four plates, piling into the focaccia with tomato, then topping with basil leaves.
Makes 4 sandwiches