So I’m confused.
Target is flooded with Halloween candy, yet it’s 85* outside. Pumpkin candles fill my home, but my AC is still running.
|Fully aware this is the grossest food pic EVER. But had to show you the process
I’m not trying to rush summer out the door, but it seems a bit conflicting, doesn’t it?
I went to school in tampa, fl and loved every moment of it except for the lack of seasonal change. I tried to make up for it in beach days and loaded coronas, but there is something to say about fall in new England.
Recently the weather has made me want to throw on a sundress rather than a sweater. So back to my original question, why rush into a season?
We know good and well that we’ll be dumped on with 10ft of snow, so let’s not pack up those swim suits quite yet. Instead how about we strap on the sandals, pour ourselves a cocktail and enjoy this warmth before we need to get it from our heaters.
Oh ya, and make this for dinner tonight.
Grilled Chicken with a Strawberry Balsamic Glaze
Time: 25-30 minutes
4 boneless, skinless chicken breasts
1 C organic strawberries, halved
1/4 C balsamic vinegar
1 TBSP sugar
1/4 TSP salt
basil, chopped (as much as desired)
Begin by marinating the chicken in the yogurt for anywhere from 30min to overnight.
Heat up the grill and when the chicken has marinated, start the grilling process. 5 minutes on each side depending on the temperature of your grill.
While the chicken is grilling, begin making the glaze. In a saucepan over med heat, begin to simmer the balsamic vinegar. Add the strawberries, sugar and salt. Allow to simmer for 15 minutes or so.
Remove the chicken from the grill and plate. Pour glaze over warm chicken and sprinkle with chopped basil.
summer fall meal! At least I don’t have to wear a jacket to grill