I made blueberry muffins yesterday in the hopes of posting them here.
I have made them many times and I think they are “blog worthy”.
However, they were not pretty.
Not even remotely good looking.
They were the ugly stepsister of muffins.
I tried really hard to get a decent picture to post.
Nope, no amount of fiddling, prodding, propping or stying could make them look pretty.
So we abandoned that idea and just ate them.
They were incredible yummy.
Thankfully, dinner was a huge success.
Herbed Chicken which we make often, this time with a fresh pesto parsley.
We had a plethora of parsley accumulating in the refrigerator.
You see, I have been helping out in my friends garden (farm really it’s so big), and every time I prepare to leave this huge patch of parsley speaks to me, so I snip just a few sprigs.
Well after 2 weeks of snipping and not a lot of usage, you end up with tons of parsley.
Add a clove of garlic, some olive oil, few nuts (I felt like almonds this time), and a squeeze of lemon, and you have a nice little pesto.
Easy really, and makes an every day dish just a little more special.
- 4 large boneless skinless chicken breasts
- 3 Tbs olive oil
- Juice of 1 lemon
- 1/2 cup finely chopped parsley
- 1/4 cup finely chopped chives
- Sprinkle of salt and a few grinds of pepper
- For the Pesto
- 4 cups lightly packed parsley, tough stems removed
- 1/4 chives, chopped
- 1/4 cup roasted unsalted almonds
- 2 large cloves of garlic
- Zest and juice of 1/2 lemon
- 1/2 tsp salt, 1/4 tsp pepper
- pinch of red pepper flakes (optional)
- 1/4 or more olive oil