Wednesday, May 4, 2011

My bi-annual attempt at cooking

I don't cook very often ... primarily because I don't have a kitchen at the moment, but also because it takes time to prepare everything and I just don't feel like doing that too often. I do enjoy cooking, and hopefully when I do have a kitchen again, I will do so frequently.

I had to throw together a simple meal for two and asked what I should make. "Chicken and vegetables" was the response I got so I decided to go with it and try to make something flavorful out of a bland base.

I wanted to marinate the chicken, but didn't have time to put everything together and decided to go with a rub (not sure if that's what its called but I'm OK with it) and just season the outside. Basically I made a mixture of balsamic and apple cider vinegar, olive oil, a healthy dose of rosemary, basil, finely chopped (minced?) onion and a spice mixture a family friend makes called The Heat (need to find his website, this stuff is great). I coated one side of the chicken and refrigerated it overnight, then flipped the pieces and coated the other side to sit while I was at work.

The mixture of vegetables I decided to go with was from a recipe on the Epicurious app I have on my iPad and I decided to add a couple things too. It consists of yellow squash, zucchini squash, eggplant, red peppers, portabella mushrooms and vidalia onions. The squash, eggplant and mushrooms were all cut lengthwise to make it easier to grill and I tried to cut the peppers in as large and flat pieces as I could. I only used the outer portion of the onions so they would be big enough for grilling. I coated each piece with some olive oil and basil since I didn't have the other ingredients the recipe called for (mint and sun dried tomatoes) and like basil a lot.

I grilled everything on relatively low heat except for when I initially put the chicken on so the spices would sear in a little bit. It took a while but I think it turned out well and kept the chicken juicy and didn't overly crisp the vegetables. I sliced up some fresh mozzarella over the vegetables and then drizzled some balsamic dressing over it.

All things considered, I really liked this and it didn't take very long to put together. The chicken definitely had some kick to it thanks to The Heat.

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