Time

There is never enough time. No matter how much time there is, it moves at too fast a pace. Ask anyone, with the exception of children on the last day of school after lunch. This is the only time when each click of the clock seems an eternity. Otherwise, time flies. I’m stuck here. I want to say like a grey hound running for a rabbit, but that isn’t really flying, is it? So how about like a bat out of hell. Sorry for being so cliché.

When I started this blog, I made a commitment to myself and to you (you just didn’t know it) to make a post once a week. It has been over three weeks since my last post. I apologize.

What can I say, other than time flies.

I work long hours and have two dogs and a family. Some evenings it is tough to get to everything that needs attention. I don’t always have time to plan dinners in advance. I don’t always want take out. It is expensive and not always the healthiest choice.

Tonight I arrived home with no idea what was for dinner. I also knew that it was getting late and adding a trip to the grocery store wasn’t a viable option. When I walked in the kitchen, I saw the last tomato from my friend’s garden, begging to be used before it was too late. Okay, something with a tomato.

My husband is sort of a meat and potato kind of guy, so protein is a must. I always have frozen boneless, skinless chicken breasts in the freezer. Yes, I buy the 10 pound bag at Costco. They are very convenient to have on hand, and tonight they saved my, well, you know.

I pulled out my DeLonghi Retro Panini Maker. I sprayed the two frozen chicken breasts on both sides with Roasted Garlic Olive Oil from The Olive Bar in Downtown Campbell (see link on the right), using my Prepara Oil Mister.   I then sprinkled the top of the chicken with Pappy’s Choice Seasoning (get the spicy one if you can). Set the chicken on the grill, lower the top and grill for 7 minutes on medium high. Turn and cook for an additional 6 minutes or so until the chicken is cooked through. Grilled chicken in less than 15 minutes. Remember, the chicken started out FROZEN. You gotta love it. 

 

Orzo Pasta Salad with Shelia’s Garden Tomatoes

1 pound whole wheat orzo cooked al dente per package instructions, drained, rinsed and cooled
1 pound vine ripened tomatoes, diced
8 ounces Cotija cheese, crumbled (you may substitute feta cheese, but the Cotija holds up better)
¼ cup Chiffonade cut fresh basil, loosely packed
Fresh ground pepper, to taste
3 Tablespoons extra virgin olive oil

Toss all ingredients. Serves 6-8 as a side dish.

Easy Salad

1 bag of baby romaine lettuce
1-2 Tablespoons of Big Paw Flaming Fig Bread Dipper or other favorite, flavorful dressing 

Toss lettuce with dressing.


To plate dinner, divide salad among 2 plates, top with chicken breast. Add a big scoop of Orzo Pasta Salad. Bon Appetite!

Post Script:  Dinner was a snap. Clean up was a breeze. I even had time to write and post a blog tonight!

Post Post Script:  Having the right tools on hand to assist you really helps speed up things too!  I could not live without my Prepara Oil Mister.  I tried the Misto in the '80s and it didn't work.  This one is different.  It really works.  I give them as gifts with The Olive Bar's roasted garlic oil.  It's a great hostess gift (do people still give hostess gifts?) or for any occasion really.