I don't know about you guys - but I'm HOT! And sick and tired of 100 degree days (I even broke down and bought an AC for my office). Anything over 85 is too toasty for me. I guess I'm just kind of a baby and definitely a Yankee at heart. I could never, ever, ever live anywhere south of Delaware. Well, I know this is a slight ramble, but there is a point...I swear! The point is that it has been too hot to think about cooking. Sheesh, keep me out of the kitchen. For dinner on Monday, I made myself a PB&J - no cooking there. So, that is my plea for forgiveness in lack of blogging, although, I have a good meal planned for Friday - so keep on the lookout. Unfortunately, the heat has been hampering my activity schedule as well. Days were we would normally go climbing we sit around and discuss the pros and cons of doing stuff vs. swimming vs. doing nothing. Nothing wins too often :(
Today we actually were able to drag ourselves to the gym for a brief (40 minute) climbing session, but decided that eating would be a priority, meaning we would eat before climbing (we usually climb first, eat second). It was John's cooking night tonight and he had gotten an idea from a guy from work. It is a very simple dish, but was very yummy. I have also submitted this recipe to Presto Pasta Night put on by Ruth at Once Upon A Feast. This is what John made:
Quick Linguine with Chicken
4 chicken breasts
2 medium tomatoes, chopped
1 lb linguine
1 pint heavy cream
Bottle Italian salad dressing
1) Marinate chicken breasts in half of the bottle of Italian dressing for at least 10 minutes. Put water on to boil.
2) Grill chicken breasts. Pour cream and second half of Italian dressing into small saucepan and bring to a boil. Season with salt and pepper.
3) Cook pasta and mix in tomatoes and splash of olive oil.
4) Slice chicken diagonally and place over pasta, pour cream sauce over top.
This dish was very simple and really good. The cream sauce doesn't overwhelm the pasta or chicken, which was key. Normally, I do not really enjoy cream sauces over pasta, because I feel they are too rich. This dish was not heavy and a perfect summer meal. It was quick to make and didn't require too much slaving over a hot stove. I think this is one of the best things about grilling - it gets you out of the hot kitchen when that is the LAST place you want to be.
We served this with some steamed zucchini, but you could easily grill some veggies or add some to the sauce. Carolyn and I both wanted John to throw in some basil, but as it was his meal, he got the ultimate veto.
Hope you guys are staying cool!!