Master chefs

Hello!

Last night, we ate probably one of our favorite meals of all summer in Cambridge. We had come up with a brilliant menu earlier in the day and after we got too hot laying out by the river, we decided to head to the grocery store to get the few ingredients we were missing. We went on a nice walk to Whole Foods. Walking off that froyo haha! There we bought heirloom tomatoes, vine tomatoes, arugula, a couple lemons, and Jess also got a few other essential weekly food items. We also stopped at ABP to buy multigrain bread because we had forgotten to buy bread for our dinner at Whole Foods. We need our carbs! 

Menu

Grilled lemon chicken

Arugula

Bread with olive oil dip

Tomato salad

At first we had only planned on cooking for the two of us, but then it turned into a dinner for 5. At first we were nervous we weren’t going to have enough food, but it ended working out really well. We had a lot of fun in the kitchen preparing everthing. First we made the tomato salad. Heirloom tomatoes are honestly the best kind of tomatoes. We had an extra box of baby heirloom tomatoes that we didn’t even up needing for the salad and we just keep eating them because they were so tasty! The tomato salad is fairly simple to make. Cut up tomatoes and onion, add a little olive oil, lemon juice, and a dash of salt and pepper. Easy, right? Then we made the marinade for the chicken. It consisted of freshly squeezed lemon juice, balsamic vinegar, a half cap of olive oil, salt, black pepper, and a pinch of sugar to break up the vinegar. Once the chicken was defrosted, we added the marinade and let the chicken sit in the marinade for about 20 min.

Then we got to cooking the chicken! We used a pan on the stove that has grill marks on the bottom. Jess was in charge of cooking the chicken and she did an amazing job. It was so tender and perfectly cooked!

Once the chicken was ready, we cut up the bread into pieces and made the oil dip. We put crumbled parmesan cheese in the bottom of the bowl and then added olive oil and red pepper flakes. So simple to make, yet so delicious!

Finally, we prepared the arugula salad. We just drizzled a light dressing of balsamic and a tiny cap of olive oil on the arugula. That’s it!

We waited for all our guests to arrive and then we ate! It was a most satisfying dinner.

As usual, we ate ice cream for dessert. It’s so hard for us to say no to ice cream. Overall this meal was incredible! Everyone was impressed with their food so that made us happy =)

What is your favorite dish to make for others?

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