I've been in a bit of a cooking slump the past few weeks. I've continued cooking, I've just been uninspired each week as I plan my menu. I Googled "Summer meals" on Monday and found a lot of interesting ideas. I tried one and it was delicious!
Ingredients:
1/4 c. plus 2 tbsp. extra-virgin olive oil, divided
3 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
2 lb. bone-in, skin-on chicken thighs *I used 1 lbs. boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 large zucchini, cut into half moons
1 pt. cherry tomatoes, halved
Freshly grated Parmesan, for serving (optional)
Basil, thinly sliced *My store didn't have fresh basil, so I used fresh rosemary instead.
 |
| Les said, "This looks exactly like the picture on the website!" |
In a large bowl, whisk together ¼ cup olive oil, vinegar, and mustard. Add chicken thighs and toss to coat. Cover and refrigerate for 30 minutes or up to 4 hours.
Preheat oven 425°. In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Shake off excess marinade from chicken and season all over with salt and pepper. Add, skin side-down, and cook until seared and golden, about 6 minutes. Flip chicken and cook until seared on other side, about 6 minutes.
Scatter tomatoes and zucchini around chicken. Season vegetables with salt and pepper, then transfer skillet to oven and bake until chicken is cooked through, about 15 minutes more.
Garnish with Parmesan and basil before serving.
This was so easy and so good! I was concerned that it was going to be dry, but after the tomatoes cooked, there was plenty of juice. I don't know if I'll ever use basil, the rosemary added a great flavor. So I guess I should call it Balsamic Rosemary Chicken!
I tried another recipe last night. I asked for and received an air fryer for my birthday. It deserves an entire post because I have been using it like crazy and it is awesome! I love how quickly everything cooks. From corn on the cob to French fries, and now Avocado Fries, this thing is great. I have the GoWise USA air fryer and this recipe is from the cookbook that came with it.
Avocado Fries
Ingredients:
2 avocados, not fully ripe
Juice of 1 lime
Salt & pepper
1 egg
1/4 cup flour
1/2 cup breadcrumbs
Directions:
Cut avocados in half, lengthwise. Cut into slices and remove from the skin. Drizzle with lime juice, then salt and pepper.
Using 3 small bowls, beat egg in bowl, add flour to the second bowl, then place breadcrumbs in the third bowl. Dip avocado slices in the egg wash, then coat with flour and then coat with breadcrumbs.
Place avocado slices in the air fryer basket and air fry at 400 degrees for 6-7 minutes or until crispy. Shake fries halfway through cooking to be sure they cook evenly.
I made fish tacos last night. The fries cooked in the same amount of time that my tilapia cooked - quick and easy. I always use Taylor Farms' Southwest Chopped Salad Kit with fish tacos. We used the extra dressing to dip the avocado fries and they were delicious! I think next time I will skip the flour step and just dip in the egg, then the breadcrumbs.
