Hello, friends. I’m back with another freezer meal. Although it also makes a pretty darn good non-freezer meal, too.
But, first, the background:
When Ryan travels, I eat out a lot. I just get bored and wanna get out of the house. I mean, who’s there to listen to me talk? 😉
But, on Saturday night, I was just craving grilled chicken and fresh asparagus. And pajamas. So, this was the perfect meal. And, I ate out on the deck with a glass of wine and a magazine. Totally dreamy, right? Although, it still would have been better with a husband to talk to, of course.
An asparagus aside:
We’ve been eating asparagus about 3 times a week for the past few weeks. We’ve been getting it from our CSA farmer. But, this is the last week for asparagus, so I also think I should share how we prepare it so it’s flavorful and crunchy. It’s so simple, but I fear that many people overcook asparagus. And, when asparagus is buttery and crunchy, it’s the best ever. I could seriously eat it every night.
I use my favorite grilling tool – aluminum foil. I just add a few pads of butter and Jane’s Krazy Salt (which I was introduced to by Darby – best ever). I use that salt on ev-ry-thing. Seriously. So good. Don’t be skimpy on the Krazy Salt. The butter helps it stay moist.
Then, just wrap it up like a burrito and throw it on the grill. It takes no more than 10 minutes. You can grab a piece and chomp it to make sure it’s done.
The best part, no clean up. WOO HOO!
A lettuce aside:
And, don’t even get me STARTED on the lettuce salad. I love just grabbing lettuce from our window boxes on the deck, quickly rinsing them and chowing down. I firmly believe that everyone should plant leaf lettuce. It is oh-so-satisfying. If I ever run for President (highly likely), this will be my platform.
But, while all of this is important, it’s time for the Grilled Chicken recipe. It was really yummy, and the marinade made the chicken really moist. And, anytime a recipe has feta, I’m a fan.
The real deal: Grilled chicken with Greek flavors
Makes 4 servings (I cut the recipe in half for 2)
Adapted from Country Living, June 2009
Remove chicken from marinade and cook on grill over medium-high heat, turning once, until nearly done (8 minutes or so). Meanwhile, halve 1 pound cherry or small mixed heirloom tomatoes. Toss tomatoes, 2 tablespoons red wine vinaigrette and 1/4 teaspoon salt in a medium bowl. Lower grill temperature to medium. Put mixture on aluminum foil on the grill until softened. Add chicken to mixture and cook until chicken is done. Crumble and sprinkle 1 1/2 ounces feta cheese plus additional fresh oregano over chicken and tomato mixture.
Peace, love and asparagus, people.
I’ve been wanting to make this since you posted and I finally got to make it tonight. SO yummy! This will definitely be a staple for our family from now on!
Damn it is midnight and your post is making me HUNGRY!!!!! Hehe! That situation is totally dreamy! I love your garden markers BTW xxxx
Love the foil packet recipe – thanks!
Yummy! I can’t wait to try it all. (We will just have to wait until our lettuce is bigger than my fingernail.) :o)
I’m a very picky eater- even more so with veggies. In the past month I’ve decided I like asparagus, so I’m looking forward to trying this new strategy.
mmmmm… asparagus. We cook ours with olive oil and salt + pepper on the foreman. Delicioso. I’ll have to try it your way!
Yum Yum Yummy Yum Yum…unlike Kate, I could invite myself over. 😉 This looks absolutely delicious!! And your leaf lettuce…divine. What kind do you plant? I always end up with wilted pathetic lettuce. Yours looks amazing!
Love. the. asparagus. Yum!!! Thanks for sharing your “recipe” for grilling it. I’ve never tried it that way. 🙂
The chicken looks delish!
Hmmm, suddenly feel like domestic failure and huge blob at same time. Once a week John isn’t home for dinner and I use that night as an excuse to order a Hawaiian pizza and eat 3/4 of it in front of the Office re-runs. This might have been pre-pregnancy too so I have no excuse.
Your dinner looks like a freakin magazine shoot, Kim. Color me impressed. And jealous. And determined not eat an entire pizza this week.
Yum ! That looks soooooo good ! Thanks for the tip on the Krazy Salt ! Usually, I use Mortens celery salt with the yellow label, but I’d love to try Jane’s. I love grille veges in foil with just butter and seasoning. Perfection !
Your table looks so inviting, wish I lived closer, I’d be inviting myself over !
xoxo
Kate
funny that you post this today, I’m making asparagus for the first time tonight and was trying to figure out how to cook it! I love the grill so I’ll be trying your tips!
Wow! You are even eating good when hubby is away? I’m certainly impressed. It looks absolultely delicious.
Oh my word, I’m drooling and it’s not even 10 am! Love the feta, too – and I love this recipe b/c there’s no added sugar, which means I can eat it! Thanks. 🙂
Gosh that looks soooo yummy thanks for the recipe!
Yum! and you sure don’t skimp on the feta … i love feta (well, any kind of cheese to be honest) my plate would look the same!
love the fiestaware too! that’s what i have!!