Here are this week’s four questions.
#1. What type of m&m is your favorite?
Peanut Butter. If you are going to be bad, why not indulge?
#2. Peanut butter. Smooth, chunky, creamy. How do you like it?
All natural and extra chunky; Teddy Brand
#3. Do you usually drink out of glass, acrylic, Tupperware type or paper cups?
Tacky plastic souvenir cups at home; my nalgene (acrylic?) water bottle at the gym and work.
#4. Share a chicken recipe. I cooked this for my gramps one day last summer...he still asks about it. It's from the whole foods recipe series
Balsamic Marinated Chicken served with Grilled Peaches, Sweet Onions & Rosemary
Skinless chicken breasts, marinated in balsamic vinegar and maple syrup, are grilled along with sweet onions and halved peaches, all crowned with fresh rosemary. Delicious.
3 whole skinless, boneless chicken breasts, split
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
6 ripe, firm peaches, cut in half, pit removed
2 large sweet onions, cut into 1/4-inch thick rings
4 tablespoons orange juice
2 tablespoons olive oil
2 tablespoons finely chopped fresh rosemary plus 6 sprigs for garnish
salt to taste
Rinse and pat chicken breasts dry. Place in a large mixing bowl. Combine the balsamic vinegar, maple syrup, olive oil, salt and pepper and pour over chicken. Turn pieces of chicken to coat thoroughly with marinade. Cover tightly and refrigerate for at least 2 hours or overnight. Turn chicken several times.
Prepare a charcoal grill or heat a gas grill to medium-high heat. Toss peaches and onion rings with orange juice, olive oil and rosemary. Season with salt to taste. Remove chicken from marinade and grill about 5 minutes per side, until cooked through. Grill peaches and onions until tender and slightly charred. Serve chicken with peach halves and generously top with grilled onions. Garnish each portion with fresh rosemary sprig.
If you want to join, go here! The more the merrier :)