We had chicken and peas for dinner tonight. I took a pound of chicken tenderloins and marinated them for three hours in Grill Mates Tomato Garlic Basil marinade. I broiled them on high for 8 minutes. Yum! The tenderloins really take on the flavor of marinades exceptionally well. We ate up the rest of the sugar snap peas I prepared yesterday with the following tasty dipping sauce. I only made a half recipe of the sauce, because a little goes a long way. Katie really liked the peas and only ate a few bites of chicken tonight.
SPICY LEMON DIPPING SAUCE- from Alton Brown's cookbook "I'm Just Here for the Food, volume 2.0"
Ingredients:
2/3 cup mayonnaise
3/4 cup sour cream
Zest from one lemon, chopped fine
1 tablespoon freshly squeezed lemon juice
1 teaspoon red chili flakes
1 teaspoon dried tarragon
Kosher salt
Freshly ground black pepper
Directions:
In a medium mixing bowl whisk together the mayo, sour cream, lemon zest, lemon juice, red pepper flakes and tarragon. Taste and add salt and pepper as desired.
It is very important to only use dry peas. The dip won't stick to wet peas. The dip also goes well with carrots and other fresh veggies.
Birthday trip to the Oregon Coast
11 years ago
I should also point out that I have started a new tradition for Monday night dinners. Since we are almost always at home for Monday dinners, I decided we should make them a bit more fancy. I dim the dining room lights and put a few candles on the table. Katie likes candles since they remind her of her birthday. And birthdays remind her of presents and cake and family:)
ReplyDelete