T.G.I.F It is officially FRIDAY!! I am wondering what we have in store for this weekend. I do know it is time for the kids to get their school clothes and shoes as school starts in three weeks and we still have so much to get. Where has the time gone because this summer feels like it flew by so fast. This will be Patrick's first year of high school (9th grade), Sierra will be in 7th grade and little ole Hunter will be in the 4th grade. My oh my what I would do to have my children become small babies again, next thing you know I will turn around and be planning their weddings. Please time SLOW down so I can enjoy my kids while they are exactly that- KIDS.
So what are your plans for the weekend? Maybe having a BBQ or trying a new recipe? You know I am always trying out new recipes and love to cook! Speaking of cooking I am still in full swing working on my my family cook book "Cooking With The Scott Family"; a day in the life of our food and traditions. It is looking great so far and I am just waiting to get a couple of recipes from my mother in law and my husband's great grandmother and grandmother. I am making it a family cook book that will share all the wonderful foods that we enjoy through our biracial heritage. I will also share some of the fun family times we have shared and also some of the trials we have over come with being a biracial family. It will make a great Christmas gift and I look forward to giving them out this year.
I wish everyone a wonderful and blessed Friday........
Friday Recipe Of The Day
" Grilled Chicken Salad with home made balsamic vinaigrette"
GRILLED CHICKEN SALAD
4 chicken breasts (boneless and skinless- how ever many are needed)
Mixed salad greens
Green pepper chopped
Red onion chopped
lemmon pepper salt
season chicken breast with lemmon pepper and seasoning salt, grill chicken breast until done. Toss with desired amount of dressing. Slice grilled chicken into strips and add - warm - to salad! Add tomatoes, croutons or any other topping that you desire.
2c balsamic vinegar
3c olive oil
1 cup sugar
3 garlic cloves, minced
salt to taste
ground black pepper to taste
optional herbs ( I used about 2tsp dried Italian seasoning)
1) Place all ingredients in blender and blend until emulsified. This really gets the oil & vinegar well-blended so they don't separate. I then placed dressing in old salad bottle that I was no longer using and refrigerate.