Nothing cranks my cranker like a good chicken sale. I have found that boneless chicken breasts and thighs freeze well, keeping a couple of months without embracing the bitter taste of frost-burn. Marinated raw chicken is, as well, terrific fodder for the freezer. It’s so great to have them at-the-ready for impromptu chicken salads and sandwiches. So when I see a good deal on chicken breasts I tend to stock up.
I’ve found that if time allows, an 8-10 hour marinade is the sweet spot for skin-on, boneless chicken. But don’t overdo this or you’ll be eating pickled chicken.
You can shave 5 minutes from your prep time by substituting bottled balsamic salad dressing (Annie’s Balsamic Vinaigrette is a good choice) for the balsamic vinegar, olive oil, thyme and garlic. You can also broil your chicken, instead of grilling. Broil chicken in a broiler pan 5 inches from the heat for 12-15 minutes, turning once. Brush with the reserved marinade halfway through broiling time.
Off the grid of late, spending every available minute, and every ounce of inspiration, on a book synopsis that had to be submitted last week. My two protagonists (female 31-year old first cousins) are of Polish descent, and Eastern European food has been on my mind. This salad is my daughter’s recipe and was inspired by my … Full recipe post »
Composed salads that include grilled proteins and vegetables are such a welcome addition to the summertime table, and certain meats, seafoods and vegetables lend themselves particularly well to these types of salads. And don’t forget the lettuce. Grilled lettuce—really? Absolutely. Certain heartier lettuces hold their shape and are marvelous when exposed to the heat of a grill. … Full recipe post »
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Hi there! I'm Peggy Lampman...
...a contemporary American author, photographer, and food blogger. Welcome to dinnerFeed. More about me & my site...
The Ruby of the Sea
Secrets, lies and passions in the past collide with those in the present in this disturbing but satisfying tale. Visit my Author Website for more information.
The Welcome Home Diner
Cousins Addie and Samantha decide to risk it all with a culinary career that starts with renovating a vintage diner in a depressed area of Detroit. There’s just one little snag in their vision...
The Promise Kitchen: A Novel
Two women at a crossroad trying to find the perfect recipes to reinvent themselves. Visit my Author Website for more. Available on Amazon.com.
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
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Nothing cranks my cranker like a good chicken sale. I have found that boneless chicken breasts and thighs freeze well, keeping a couple of months without embracing the bitter taste of frost-burn. Marinated raw chicken is, as well, terrific fodder for the freezer. It’s so great to have them at-the-ready for impromptu chicken salads and sandwiches. So when I see a good deal on chicken breasts I tend to stock up.
