Zesty is back in the kitchen
I am still technically on vacation and loving it. I woke up this morning and had no rush to go anywhere. I welcomed the opportunity to try some Almond Butter from the gift bag received from the summit. I really like it!
After breakfast I drove out to the house site to see how the guys were doing. The plumbers were installing the drains for the garage floor and the septic crew was there staking out the site for the septic system. All the while the construction crew were working on the second floor getting ready to put up the walls. Things are coming along great. Check out some updated pictures below.
Back to the basics with a simple chicken breast and some summer fresh raspberries.
I love cooking savory dishes and adding fruit. I find it adds a very blended flavor and makes a great sauce. I have grown to know that it is all about the SAUCE! This dish consists of grilled chicken topped with a simple raspberry reduction and fresh potatoes.
- Chicken Breasts ( Bone-In)
- 1 Cup of Raspberries
- 1 Tbsp. Brown Sugar
- 2 Tbsp. Balsamic Vinegar
- 1 Tbsp. Fresh basil
- Splash of Water
- Grill the chicken on the barbecue until done.
- For the sauce, warm a saucepan and add the brown sugar and butter and begin to melt. Once combined add the raspberries and cook over low heat.
- Add balsamic vinegar, splash of water and basil; let reduce and simmer for 4 minutes
- Finish off with some fresh raspberries and spoon over grilled chicken.
Zesty Tip: If you find the sauce not thickening to your liking – you can add a little cornstarch and water and bring to a boil again. Make sure you mix the cornstarch with a tablespoon of water separately to avoid lumps in your sauce.
As I mentioned earlier, the builder made great progress while we were away. I thought I would share with you a few pictures of my visit yesterday. I hope you enjoy them.
Have a great Tuesday and I will see you all tomorrow.