Working through the List

I always have a long list of recipes that I want to try. But, I'm not always very good at working my way through the list. Lately, though, I've been trying to take that list, compare it with what is in the pantry and freezer and try some new meals (and hopefully save a few dollars at the grocery store). So, here are a couple things that we've liked. The first recipe is for a very simple grilled chicken...something I've never managed to master. (And, I still don't do the grilling, just the pre-work. It's my husband's job to actually cook the meat, and he has a new grill, so he doesn't mind in the least). The marinade is easy and hopefully uses things you already have on hand, and the chicken comes out tasty and tender. One of the best parts is that this chicken is great right off the grill, but it's also very tasty in a salad, which is how we used our leftovers the first time we made it. Without further adieu...

Garlic-Marinated Chicken Cutlets (I used tenders)

2 TB olive oil
6 garlic cloves, minced
1/4 c. white wine vinegar
3 TB fresh thyme (I used dried thyme leaves, maybe 1/2 tsp)
coarse salt and ground pepper
3 lb. chicken cutlets, about 12 (again, I used tenders, just read the recipe wrong, but they worked great)

To make marinade, whisk together oil, garlic, vinegar, thyme, 1 tsp. salt and 1/2 tsp. pepper in a large shallow dish. Add chicken; turn to coat. Let marinate at room temperature 10 minutes or up to 30 minutes. Lift chicken from marinade and grill (be sure to oil grates) until browned and cooked through, 2-3 minutes per side. This makes enough to serve 4 (with side dishes...we grilled potatoes, and had cucumber and onion salad and watermelon with ours) and then there is enough chicken leftover to use in another meal.

That's it. It was so easy. For the Cobb Salad a couple days later, we tossed Romaine lettuce with an easy Honey Dijon vinaigrette (let me know if you want the recipe). Then, we topped the lettuce with the leftover sliced chicken, crumbled bacon, grape tomatoes, diced avocado and feta cheese. It was really good and a fast and easy summer supper.

Stay tuned for a lemon bar recipe that only required 3 ingredients for the filling!