We have rolling thunderstorms so we are cooking inside tonight.
I made an onion dijon vinaigrette dressing using a red onion, Grey Poupon mustard, olive oil, apple cider vinegar, black pepper, granulated garlic, sucralose (generic Splenda) celery seed and a bit of home grown, home dried tarragon. I don't have ratios- I'm a 'dump cook.' I add until my ancestors tell me I've added enough.
I broiled boneless chicken breasts coated with garlic salt, black pepper and the onion dijon vinaigrette until brown, bubbly and done throughout.
I also coarsely chopped almonds and pan roasted them in butter, garlic salt, a dash of cayenne pepper, and sucralose.
When the almonds were 'carmelized,' I removed them from the pan and set them aside in a bowl.
I cut up some beets from our garden, and added them to the pan with the residual coating of butter and spices. I added a bit more garlic salt, black pepper, and a splash of red wine vinegar and pan roasted the beets.
Hubs is making dinner plate sized salads using lettuces from our garden and veggies from the store- the usual salad assortment.
To these large salads we'll add:
feta cheese crumbles
roasted beets
carmelized almonds
broiled chicken breast
and then we'll drizzle it all with the onion dijon vinaigrette.
