Missed a day? Hardly.
It may take me a few days/weeks to get used to posting everyday. But that doesn't mean I didn't have a project completed yesterday! Two friends and I met with a particular small brewery co-owner to talk about the finer details of opening, owning, and running a brewery. I won't divulge all of that information here (it would probably be boring to the three people who *may* read this anyway), but I will say it was highly beneficial and definitely gave us some insight into our direction on several issues. Now if only we had some insanely rich friends who were loose with their cash...
In addition to the brewery meeting, I did make a delicious meal the other night which involved using the grill in the middle of a snow storm. 'Cause that's how a real man rolls. Unfortunately, I did completely forget to photograph and document the grilling and the chick that came off it, but that happens. Here's what I fed my wife:
Lemon-thyme Grilled Chicken
created by: me! yay!
3 Tbs. extra virgin olive oil
1 Tbs. fresh thyme, minced (~ 1 tsp. dried thyme)
2 cloves garlic, minced
zest of one lemon. You can use the juice, too, but you'll want to double the thyme if you do.
4 chicken breasts, skinned and deboned
Mix the olive oil, thyme, garlic, and zest in a shallow baking dish. Slop in the chicken and flip to fully cover in the marinade. Cover with foil and let sit, refrigerated, for at least 30 minutes. Pre-heat the girll and lightly coat the grill with a mild vegetable oil. Grill up and enjoy!
Roasted Garlic and Sweet Potato Soup
adapted (barely) from tasteofhome.com
Things I would change about this recipe: use less onion, more garlic. Granted they are both of the Allium genus, the flavor of the garlic better compliments the soup than too much onion. Also, a touch of heavy cream really warms the soup up. So, if you aren't cooking this for the healthfulness of the soup or for lactose intolerant people (milk hates them, too), I'd throw in maybe 1/4 to 1/2 cup of heavy cream. Hazaah!
1 whole garlic bulb
3 teaspoons extra virgin olive oil, divided
2-1/2 lbs. sweet potatoes, peeled and cut into 1/2-inch slices
2 medium onions, cut into wedges
3 1/2 cups reduced-sodium chicken broth, divided
2 cups water
2 Tbs. minced fresh thyme (~1 tsp. dried thyme)
1/4 tsp. kosher salt
1/8 tsp. fresh cracked pepper
Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil.
Place sweet potatoes and onions in a 15x10 (14x9 works just as well) baking pan coated with cooking spray or oil. Drizzle with remaining oil; toss to coat.
Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan.
In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Add the water to the saucepan. Cook, stirring occasionally, until heated through. Yield: 10 servings (2-1/2 quarts).
Garnish it with a sprig or two of thyme. I unfortunately murdered our thyme plant for these two dishes and thus couldn't spare the last sprig.
In addition to the brewery meeting, I did make a delicious meal the other night which involved using the grill in the middle of a snow storm. 'Cause that's how a real man rolls. Unfortunately, I did completely forget to photograph and document the grilling and the chick that came off it, but that happens. Here's what I fed my wife:
Lemon-thyme Grilled Chicken
created by: me! yay!
3 Tbs. extra virgin olive oil
1 Tbs. fresh thyme, minced (~ 1 tsp. dried thyme)
2 cloves garlic, minced
zest of one lemon. You can use the juice, too, but you'll want to double the thyme if you do.
4 chicken breasts, skinned and deboned
Mix the olive oil, thyme, garlic, and zest in a shallow baking dish. Slop in the chicken and flip to fully cover in the marinade. Cover with foil and let sit, refrigerated, for at least 30 minutes. Pre-heat the girll and lightly coat the grill with a mild vegetable oil. Grill up and enjoy!
Roasted Garlic and Sweet Potato Soup
adapted (barely) from tasteofhome.com
Things I would change about this recipe: use less onion, more garlic. Granted they are both of the Allium genus, the flavor of the garlic better compliments the soup than too much onion. Also, a touch of heavy cream really warms the soup up. So, if you aren't cooking this for the healthfulness of the soup or for lactose intolerant people (milk hates them, too), I'd throw in maybe 1/4 to 1/2 cup of heavy cream. Hazaah!
1 whole garlic bulb
3 teaspoons extra virgin olive oil, divided
2-1/2 lbs. sweet potatoes, peeled and cut into 1/2-inch slices
2 medium onions, cut into wedges
3 1/2 cups reduced-sodium chicken broth, divided
2 cups water
2 Tbs. minced fresh thyme (~1 tsp. dried thyme)
1/4 tsp. kosher salt
1/8 tsp. fresh cracked pepper
Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil.
Place sweet potatoes and onions in a 15x10 (14x9 works just as well) baking pan coated with cooking spray or oil. Drizzle with remaining oil; toss to coat.
Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan.
In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Add the water to the saucepan. Cook, stirring occasionally, until heated through. Yield: 10 servings (2-1/2 quarts).
Garnish it with a sprig or two of thyme. I unfortunately murdered our thyme plant for these two dishes and thus couldn't spare the last sprig.
posted by Dave LaGory at 17:28
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