Ms. Foodie decided to play with different flavors tonight: some Roast Chicken Breast basted with butter and Italian Seasonings, Spicy-Sweet Peanut Noodles, and a Spinach Salad with vine-ripened tomatoes and fresh blueberries.
Oven-roasted chicken is always tasty, and adding a brine, baste or marinade only enhances the flavor. Before roasting for 45 minutes to an 1 hour at 400 degrees, I basted the chicken breast with butter, Rosemary, Thyme, Basil, Sea Salt, Pepper and a hint of ground Ginger. Turned out beauteous, don’t you think?
There are so many variations on Peanut Sauce on the Internet, from Thai, to Chinese, to dipping sauce, and on and on. I played around with one recipe by taking a 1/4 cup of chunky peanut butter, adding a teaspoon full of chili-garlic sauce, a tablespoon of honey, and a 1/2 cup water. I cooked up some Thai-Rice Noodles, drained them, and tossed the Noodles with the Peanut Sauce.
After sprinkling a bit of Cilantro for color and a bit of bite, this Flavor Fusion was ready to go!
Finally, fresh Baby Spinach is a quick and dirty way to give boring salad some zing! The blueberries add a bit of sweet to the mix, and are chock full of antioxidants.
And it looks pretty too!