Grilled Lemon Garlic Chicken

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Dear Sally,

I had to laugh a little when I read your last post. Usually I get upset with myself because it seems that whenever I starting making things for the blog they never actually end up in a letter to you. Your post reminded me that life gets busy and that’s ok.

Summer is one of my favorite times because I have no excuses. With Jesse gone I have peace and quiet in the house and unlimited time. I’ll see what I can get into in the coming weeks.

As you know, Jesse and I recently returned from Ohio for our anniversary trip. Whenever I return from long trips away or time on the road I always feel like I need a cleanse. After eating out for six days straight, Jesse and I hardly wanted something extravagant for dinner. I pulled some herbs from the garden, grabbed chicken at Costco, and potatoes from the cupboard. Dinner wasn’t fancy but it was delicious.

I’m intrigued to know what the word diet entails for you. If you need some good gluten free recipes I can share some sites with you. I always love the challenge of making food that tastes great but is also healthy.

Grilled Lemon Garlic Chicken

2 Chicken breasts , chopped
2 cloves garlic, minced
2 lemons
A handful of fresh kuman and chives
2 Tbsp. Olive Oil

3 potatoes
1/2 red onion, thinly sliced
butter
salt and pepper

Directions

Cut the chicken into small cubes and placed in a bowl. Mince 2 cloves of garlic and add it to the chicken. Squeeze both lemons into the bowl and add 2 Tbsp. of olive oil. Add some salt and pepper and mix well. I let the chicken sit in the fridge for most of the day and cooked it low and slow on the barbeque.

For the potatoes I simply sliced them along the length and put thinly sliced pieces of onion in. I put butter on top and wrapped them individually in foil. They were put on the barbeque first at a high temperature for about 30 minutes.

I hope you guys have an amazing summer and you have a chance to put that garden of yours to good use. Looking forward to your visit!

Love,

Jessica

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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