Original Post, Eating Local in the Lou, AUGUST 7, 2012
Maybe it’s my way of living on the edge…when entertaining guests, I love to try recipes that I have never tried before. To me, it’s a gamble worth taking. If the dish turns out, I feel great and am happy to share with our guests. If it doesn’t turn out, well, take-out is always a phone call away.
This past weekend, we shared time with my sis- and bro-in-law and their two little girls. We had a great time catching up and being lazy by the pool (ok, only the adults were lazy). Before dinner, we hung out on the deck sipping adult beverages while the guys grilled. It was certainly a perfect way to spend a hot summer weekend.
So, the new recipe I had never tried before: Lemon and Sage Grilled Chicken Breasts. I know, not really much of a gamble. Anyone can tell by the ingredients it would turn out great…which it did…sorry pizza delivery guy, maybe next time.
Lemon and Sage Grilled Chicken Breasts
(recipe adapted from Cooking Light’s “Way to Cook: Grilling” cookbook)
grated lemon rind of 1 fresh lemon
juice of 1 fresh lemon
1/3 cup white wine
¼ cup minced fresh sage leaves (locally grown on my deck)
1 Tbsp olive oil (Olea Estates)
1 tsp paprika
¼ tsp fresh black pepper
2 garlic cloves minced (Rocky Valley, Macomb, MO)
½ tsp salt
1 pound chicken breasts
1. Combine 1st nine ingredients in a mixing bowl. Whisk to combine.
2. Pour into a zip-top bag; add chicken, marinate in refrigerator at least an hour.
3. Remove chicken from bag, discard marinade.
4. Grill over direct heat for 15 minutes then over indirect heat for 10 minutes or until a meat thermometer reads 165 degrees.
Maybe it’s my way of living on the edge…when entertaining guests, I love to try recipes that I have never tried before. To me, it’s a gamble worth taking. If the dish turns out, I feel great and am happy to share with our guests. If it doesn’t turn out, well, take-out is always a phone call away.
This past weekend, we shared time with my sis- and bro-in-law and their two little girls. We had a great time catching up and being lazy by the pool (ok, only the adults were lazy). Before dinner, we hung out on the deck sipping adult beverages while the guys grilled. It was certainly a perfect way to spend a hot summer weekend.
So, the new recipe I had never tried before: Lemon and Sage Grilled Chicken Breasts. I know, not really much of a gamble. Anyone can tell by the ingredients it would turn out great…which it did…sorry pizza delivery guy, maybe next time.
Lemon and Sage Grilled Chicken Breasts
(recipe adapted from Cooking Light’s “Way to Cook: Grilling” cookbook)
grated lemon rind of 1 fresh lemon
juice of 1 fresh lemon
1/3 cup white wine
¼ cup minced fresh sage leaves (locally grown on my deck)
1 Tbsp olive oil (Olea Estates)
1 tsp paprika
¼ tsp fresh black pepper
2 garlic cloves minced (Rocky Valley, Macomb, MO)
½ tsp salt
1 pound chicken breasts
1. Combine 1st nine ingredients in a mixing bowl. Whisk to combine.
2. Pour into a zip-top bag; add chicken, marinate in refrigerator at least an hour.
3. Remove chicken from bag, discard marinade.
4. Grill over direct heat for 15 minutes then over indirect heat for 10 minutes or until a meat thermometer reads 165 degrees.
