Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 4 - 6
Prep. Time: 30 mins Total Time: 50 mins
INGREDIENTS (salad)
4 pounds boneless skinless chicken breast
4-5 romaine lettuce hearts - thinly sliced
½ cup Parmesan cheese - microplaned
Salt and black pepper to taste
INGREDIENTS (dressing)
4 cloves garlic - microplaned or turned into a paste
1 tablespoons anchovy paste
4 tablespoons lemon juice
1 ½ tablespoons lemon zest
2 tablespoons sherry vinegar
2 ½ tablespoons Dijon mustard
1 extra-large egg yolk
1 ½ tablespoons sun-dried tomatoes – minced
1 cup extra virgin olive oil
Salt and black pepper to taste
INGREDIENTS (croutons)
½ sourdough bread round loaf - ½-1” cubes
¼ cup olive oil
Salt and black pepper to taste
INSTRUCTIONS
1. To make the dressing add all of the outlined ingredients to a mason jar and shake. The oil will separate after it settles, to avoid this and to have the dressing to be fully incorporate shake the dressing 4 times with approximately 30 minutes in between shaking.
2. For the croutons preheat the oven to 425 °F. In a large bowl toss the cubed bread with the olive oil, salt and pepper. Place onto a rimmed baking sheet in one layer so there is no over lapping occurring. Bake for 12 - 15 minutes or until golden brown.
3. Grilled the chicken breast on a charcoal grill until the internal temperature of the chicken reaches 165 °F. Remove from grill and allow to rest for 10-15 minutes. After allowing the chicken to rest slice or dice whichever you prefer to add to the salad.
4. Add the chicken, romaine lettuce, croutons, and dressing to a bowl. Mix to coat everything, add halved cherry tomatoes if desired.