grilled chicken salad with peaches and blue cheese

Happy Friday to you!  We woke up to grey skies and the first tropical storm of the year barrelling toward us.  I was planning on all sorts of summer-y things tomorrow... Going to a few garage sales, checking out our gym pool, and grilling dinner, but it looks like me and Lady will be inside most of the day.  Maybe, I'll clean out some closets or something.

If I wasn't bound indoors, this is what we would be having.  (Well, I'd be having mine with Caesar salad dressing, since blue cheese is forbidden.)  This dish is simple, filling and packed with all sorts of gourmet flavors.  If you aren't pregnant, you should know that grilled peaches and blue cheese are a match made in heaven.  It's the perfect marriage of sweet, tangy, and creamy. Grilling peaches seems to trap the flavor inside and all the juices caramelize. And I don't even really like blue cheese and I like it with peaches.   Something about the two together just works.  Of course, this dish is also packed with grilled chicken and tons of veggies.  I didn't have almonds on hand, but if I make it again, I'll definitely add a few for a nice crunch.  Enjoy and have a great weekend!  

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Chicken Salad Sandwiches

I love cold dinners on warm, muggy nights.  In Virginia, basically everynight from June to October is muggy, so needless to say we eat a lot of salads. Pasta salad, salad with grilled chicken, salad with grilled steak... anything to avoid heating up the house.

I made these sandwiches recently and they were a huge hit.  I just had a craving for chicken salad and happened to have all the ingredients on hand. The dish comes together in minutes and they are packed with protein and flavor. The real secret is 2 tablespoons of dijon mustard.  It adds a depth to the flavor, a gourmand touch if you will.  And, of course, you need something crunchy.  In this case it was a granny smith apple and a handful of almonds, but you can get a little creative here.  If you prefer celery or sunflower seeds, toss those in.  Toast some bread, make a little bed of spinach or arugula, and topped it off with your salad.  Simple, fast, filling. Serve with tangerines and kettle chips. 

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weeknight wonders: tequila-lime chicken fajitas

Summer is never subtle in Virginia.  One minute it's a cold, rainy sweater-wearing-kind-of-day and the next morning you're greeted with blue skies and muggy, sunshine-y air.  Summer strikes fast and with it flip-flops, sunscreen, beach days, and dinner on the patio.  

These fajitas would be the perfect meal to serve on the back deck.  Chicken is marinated in orange juice and tequila with a touch of lime and then quickly sauteed with peppers and onions.  Served on warm tortillas with a touch of sour cream and fresh cilantro.  They go great with iced tea, guacamole & chips, and tiki lights by the pool.  

The best part?  This meal comes together in about 30 minutes flat.  Make these this week and kick off your summer right. 

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