comfort food

I don't remember the last time I made a dinner that lacked something green. I feel kind of guilty about it. Every once in a while, though... you gotta have some comfort food.

These honey-ginger chicken fingers were inspired from this recipe at Tasty Kitchen and I've been waiting to try this potato recipe from one of my favorite websites, Noble Pig. They're salt and vinegar potatoes with rosemary - definitely a recipe I was anxious to try! The chicken fingers were hands down some of the best I've had. I made a honey mustard mayo dip to go with it. Definitely something I'll make again!

I'm so, so, so bored. I'm ready to be (gasp!) back to work, and doing my normal things. Unfortunately, I know my body isn't ready. I'm still overdoing it some days - yesterday, for example. And then I wake up feeling like I'm 80. Not good times. I do think that I'm going to head to the gym today (No one freak out, okay?) and walk on the treadmill.

To keep me entertained, here are some recipes I want to try in the near future:

(Healthy) 5 Minute Chunky Monkey Ice Cream

[from Smithfield]

Creamy Mints

[from Kitchen Trial and Error]

Meyer Lemon Mousse

[from All Day I Dream About Food]

Fleur de Sel and Caramel

[from Food and Paper]

Aw, crap. Are you sensing a pattern here?

what we've been eating...

So far, we've grilled out both nights this week. By that, I mean Mike has grilled both nights this week, and I've watched. :)

No picture from yesterday (I know you guys love my crappy pictures!), but we had chicken with an awesome marinade. I'm all about making my own marinades and try to stay away from pre-made junk, but I am obsessed with McCormick's Grill Mates Tomato Garlic & Basil marinade. It's soooo good. I also had Mike grill some asparagus that I had seasoned with some salt & pepper - then I drizzled some lemon juice on it. So simple, but so good. I love the flavor that grilling adds to vegetables.

Tonight we just had beef tenderloin on the grill and then some oven roasted potatoes with red peppers. I drizzled the veggies with some canola oil, herbes de provence, salt and pepper and roasted them for about 45 minutes at 425 degrees. It was a yummy dinner.