|Basil Pesto with Roast Chicken Breast|
We were missing out! It was moist, tender and so flavourful. I can't imagine going back to that dried out chicken stuff again. As as added bonus, the price was reasonable: $5.85 for a large chicken breast that Jeff and I split. We roasted it with a bit of salt, pepper and basil and left it simple, as the pesto had ample flavour. I shredded a bit of aged white cheddar on top and while I missed the Parmesan, the key flavours were present and it did the trick.
|Cider Glazed and Caramelized Onion Salad|
2 cooking onions, thinly sliced
1 tbsp canola oil
salt and pepper to taste
1 tsp honey
2 tsp apple cider vinegar
1 tbsp cider vinegar
1 tsp grainy mustard (I used my own Wine and Sage Mustard)
1 tsp honey
salt and pepper
2.5-3 tbsp canola oil (to taste, I like it on the vinegar side, so I kept it around 2 tbsp)
1. Very slowly cook onions in a frying pan on low heat with oil until brown and caramelized, about 25 minutes. When finished cooking, stir in honey, vinegar and spices, stir and remove from heat until ready to serve.
2. Mix vinegar, mustard, honey and seasonings and stir until salt is dissolved. Add oil in slowly and continue whisking until combined. Add to greens and top with caramelized onions. Enjoy!