Wednesday, June 8, 2011

A Tangy Dinner

My lawyer is a keeper. I've been super busy with work and studying so Mr. Lawyer had dinner ready when I came home. I did make the marinade in the morning but he picked out the recipe and did all the cooking. It was good but tangy. I really liked it but if you're not a fan of tang I wouldn't recommend it. It did make a ton of marinade, you could probably get away with using 1/3 cup of everything. And it might be yummy to add some fresh chopped garlic instead of powder. He also made this yummy salad he has made before but this time he but some fresh basil from Weggy in it and it was more delicious than the other times he made it! The salad is also tangy so it was a doubly tangy and delicious dinner!
Tangy Chicken Breasts

4 skinless, boneless chicken breast halves
1/2 cup Worcestershire sauce
1/2 cup vegetable oil
1/2 cup lemon juice
1/2 teaspoon garlic powder
1. Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
2. Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.
Mr. Lawyer's Cucumber and Tomato Salad
(Adapted from his mother's kitchen)
1 container cherry or grape tomatoes, halved
1 cucumber, seeded and chopped up
Fresh basil, to taste and chopped
Olive oil, to coat
White balsamic, to coat
Salt and pepper to taste
1. Cut up the tomatoes, cucumber, and basil.
2. Add enough olive oil and balsamic to coat the veggies. Salt and pepper to taste.

No comments:

Post a Comment