So about those herbs.
The above photo is from the local market (I love their little signs!), but I do have quite a variety of herbs growing just outside my back door, thanks to hubby's green thumb. And I really enjoy using them in my cooking and baking. As a rule of thumb, in most recipes you can substitute fresh herbs for dry herbs by using about 3 times the amount. Ie. if a recipe calls for 1 teaspoon of dry herbs, you can use 1 tablespoon of fresh herbs. If you're unfamiliar with using fresh herbs in your kitchen, here's a nice little video from one of my favorite TV chefs, Jamie Oliver, telling a bit about the different kinds of herbs and how to prepare them, plus you get his enticing English accent, right?
So in preparation for this herbal theme, I tried several new recipes this last weekend, when we had friends over for dinner. This first one is a super easy appetizer, but it got a 'wow' from the guests, and was fun and tasty.
Greek Salad Skewers - one of my Pinterest pins - will definitely be making these again!
For the main course, I made Grilled Citrus-Herb Chicken - also from Pinterest - and this was the most flavorful, moist grilled chicken I had ever done.
I used skinless, boneless chicken breasts and in making this recipe, I affirmed a few things about my cooking style:
- I rarely, against my own best advice, read a recipe all the way through before I start.
- I like the security of a recipe, but don't always follow it.
- There are few recipes I make over and over. I'm always trying new ones.
- I'm not afraid to try new recipes on guests. In fact, I revel in it.
In this case, it wasn't till I'd plopped the chicken into what I assumed was going to be a marinade that I realized the recipe actually suggested grilling the chicken and then dipping it into the dressing just before serving. Oh well - I will definitely try it per the recipe another time, but it was totally delish marinated overnight before grilling.
Well that's enough for this go-round, but there's plenty more about herbs I'll be sharing as the weeks go by. As for the link-up, it'll be open through the month, closing at day's end on Wednesday, August 29. Then before the month closes, I'll chose a random winner of the yet-decided prize. Don't feel like you have to link only on Tuesdays - anytime is fine. And though the food focus is herbs, any recipe or table-related project or plain and simple table talk is always welcome. I just enjoy you joining me around the table.