Blake Makes

Tonight we’ve discovered an amazing new concoction to add to our arsenal, the lemony-basil dressing from Giada’s Basil Chicken. When I got home from work, I marinated a whole, cut-up chicken in:

• 1/3 cup | Extra virgin olive oil
• 1/2 cup | Freshly squeezed lemon juice
• 1 1/2 tsp. | Fennel seeds (slightly crushed)
• Salt & Pepper to taste

I placed everything in a large ziploc bag and tossed it in the fridge. I lit the grill as Bridget made the basil dressing. First, she harvested some basil from the garden. Then she added it (amount), 1/4 cup of freshly squeezed lemon juice, 2 tsp. lemon zest , (amount) extra virgin olive oil, and salt and pepper to taste. After these ingredients had been added to the blender, she blitzed it. A few seconds later, and amazing emerald potion was created.

After about 30 minutes, I removed the marinated chicken from the fridge and threw it on the grill. After it was done, I set it aside to rest under a tent of foil. While the chicken rested, I diced some zuccini and tossed it with some olive oil, and salt and pepper. I grilled it under tender crisp, about 6 to 8 minutes. I also reheated some left over corn salad from Sunday night.

The plate was served as grilled chicken with the basil dressing drizzled over top, with tender-crisp zucchini and corn salad.