Bozo Picture of the Week...

We are one week away from my baby graduating preschool. This photo was taken on his first day back in September. He hasn't changed all that much. Except for he says things like, "Mommy, this lemon chicken is delectable" & "Mommy, I am 50 points away from collecting General Grievous!" {what?}

While at the gym the other day, I was flipping through the TV channels & passed an episode of Sesame Street in progress. I started crying. Right there, while chugging along on the elliptical.
It just struck me that I no longer had children that liked to watch Sesame Street. And that fact made me profoundly sad.

We all know what everyone always says to us, right? That you should enjoy all those sleep-deprived nights, those sweet potatoes flung across your kitchen, those temper tantrums in the supermarket...because it passes in the blink of an eye? Well, listen up folks. Because it does.

Kitchen Tool of the Week...

Jelly Roll Pans, a.k.a Commercial Grade Half-Sheet Pans.

I really lucked out having a MIL who is a caterer. Because, I have received many wonderful kitchen items from her. I think I have about 8 of these...for catering jobs, and Christmas cookie season. But, one or two, for the average kitchen is sufficient.
Because they are commercial quality they won't warp under high heat, like most cookie sheets will. The edges make it ideal for making sheet cakes, or keeping liquids from leaking when roasting veggies, or meats.
You'll see mine in many of my food photographs, because I use them constantly. Go get one!

Crème Fraîche Roasted Salmon

I am a huge fan of salmon, as is the whole family. This recipe is perfect for a super healthy & simple dinner.
Here crème fraîche is used to seal in moisture & give it a subtle tang.

For this dish, use fresh, wild-caught salmon. You can use any amount...but, the recipe calls for a 2-lb. center cut fillet. This would be more than enough for 4 people.
Preheat the oven to 425 degrees & lay the salmon skin side down, on a baking sheet lined with aluminum foil.

Sprinkle with kosher salt & freshly ground pepper.

At this point you can add some fresh herbs, but it's not necessary. I used some fresh thyme, because I have lots of it on hand from the garden.

Next you will need some crème fraîche.

Rub about a 1/4 cup's worth all over the surface of the salmon.

Roast for about 15-20 minutes, or until just cooked through. The cooking time will vary depending on the thickness of the fish.
Transfer to a platter & serve.

Happy Mother's Day

I sincerely hope that all you Moms out there are having a great day! If anyone deserves it, it's you.
I had a wonderful day with my Bozos. I had breakfast & coffee in bed...where they delivered their assortment of handmade gifts. All of which made me sob like a baby.

I got a beautiful card & a painted candle holder from Miles.

Max made me a book all about how much he loves me.

The first page read, "I love you as high as the tallest mountain in Jackson Hole"...followed by many more equally sweet pages.

We spent the day in the yard. Starting all the gardens & planters. It was lots of hard work, but it's the one day of the year I can enlist the help of my boys without hesitation & I love it!

Herbed Balsamic Chicken with Blue Cheese

The June issue of Bon Appetit is chuck full of amazing recipes. Most of them are fresh, light & summery looking. Which is perfect right now, because my sister & a good friend of mine are all going low-carb for the summer, or as long as we make it. Expect to see many low-carb friendly recipes here in the coming weeks!

Start with 4-6 boneless, skinless chicken breast halves...or, as many as you want to cook. The recipe calls for 6, so if you do more, adjust the marinade accordingly.
Place the chicken in a resealable plastic bag.

Make the marinade: Whisk a 1/2 cup of Balsamic vinegar, 3 tablespoons of olive oil,
1 1/2 teaspoons of kosher salt & a 1/2 teaspoon freshly ground black pepper in a bowl.

Pour the marinade into the bag & chill for 2 hours...flipping the bag occasionally.

When the chicken is done marinating, slice 3-4 ounces of blue cheese,

and measure out 2 teaspoons of Herbes de Provence.

Preheat a grill on medium high heat. Arrange the chicken on the grill & sprinkle with half of the Herbes de Provence, along with some salt & pepper.

Cook the chicken for 6 minutes, flip, and season the same way as the first side. Cook for another 6 minutes, or until cooked through.

About a minute before the chicken is done, add the blue cheese slices.

Remove from the grill & serve over a bed of arugula.

Herbed Balsamic Chicken with Blue Cheese

Adapted from Bon Appétit, June 2009
Serves 6

Chicken:
6 boneless, skinless chicken breast halves
1/2 cup balsamic vinegar
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons Herbes de Provence
1 3-4 ounce wedge blue cheese, cut into 6 slices

Salad:
10 ounces baby arugula
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
kosher salt
freshly ground pepper

Place the chicken in a resealable plastic bag. Make the marinade, by whisking the olive oil, vinegar, salt & pepper in a mixing bowl. Pour the marinade over the chicken & chill for 2 hours, flipping the bag occasionally.
Preheat a grill on medium high heat. Arrange the chicken on the grill & sprinkle with half of the Herbes de Provence, along with some salt & pepper. Cook the chicken for 6 minutes, flip, and season the same way as the first side. Cook for another 6 minutes, or until cooked through. About a minute before the chicken is done, add the blue cheese slices.
Toss the arugula with the oil, vinegar, salt & pepper. Divide the salad among 6 plates & top with the chicken.
Click here for the printable recipe.