You know, I am tempted to create a Thirsty Thursday segment and feature a different drink every Thursday. Not necessarily an alcoholic drink mind you, but something different and refreshing. Can you tell it is fully Summer here already? My favorite summer drink is an Arnold Palmer, simply take 1/2 freshly brewed iced tea and mix it with 1/2 freshly squeezed lemonade and serve over lots and lots of ice, also delicious with mint garnish! YUM!!!
I bought these multi-colored fingerling potatoes a few weeks ago. God bless potatoes because they are A) super versatile and B) keep forever if you store them in a cool, dark, place away from apples. Anyhow, these were the last of the fingerlings, some bright red, some white and some a deep purple color. I cut them into thirds and drizzled them with olive oil and sea salt and put them on a rimmed baking dish and let them bake for 40 minutes or so while I cleaned the kitchen and got the rest of dinner ready.
To make the stuffing muffins I chopped up 1 carrot, 1 rib of celery, 1 small onion and 2 cloves of garlic and sauteed them in olive oil on the stove top. Then I added most of my leftover chicken broth from last night and let that simmer. Next I took some whole wheat bread and corn bread from the freezer and broke those up into chunks and put them in a medium sized mixing bowl. I then added the hot broth and vegetables to my bread mix and stirred to combine. I packed them into greased full-sized muffin cups and baked them with the potatoes for the last 15-20 minutes of cooking time.
Stove top chicken was simply chicken breasts seasoned with adobo seasoning, cooked 7 minutes on each side and deglazing the pan with apple and lemon juice. YUM! So easy.
I took some frozen green beans (I buy bulk organic frozen green beans from Costco) and put them in a covered glass dish with butter and adobo and microwaved them for 5 minutes as the chicken finished.
I also made an onion mushroom sauce for the chicken to use up some leftover mushrooms. I chopped the 'shrooms (about half of an 8 oz package), half of a small onion and sauteed them in olive oil and butter, then I added about a TB of flour to the veggies and stirred and let it all cook for a minute or two. I then added the last of my chicken broth, some salt and pepper, and let it all cook down at a slow boil for several minutes while I was setting the table and plating food. Very nice quick sauce, would have been better with some fresh parsley.
I changed my mind about making pot roast and carrots and onions because I forgot that we are leaving tomorrow for my hometown and I am trying to not create any leftovers since we will be gone until Monday night. I hope you have a wonderful Memorial Day. I plan on visiting the graves of all my relatives (not just the veterans) since I will be home. I am just Southern enough that visiting their graves feels a bit like just... visiting. I mean you go with your family, you talk, you reminisce and tell funny stories, you bring your loved ones flowers. All in all a nice thing. Hope you all have a wonderful weekend, and if I make something particularly awesome over the weekend I promise to blog about it.