If you've been checking my blog, you'll have noticed that the Thurs and Fri recipes haven't been posted. Let me assure you that I've made the recipes, but I've been so busy I haven't had time to blog them. I've been working on projects for the school. So, here they are, backdated and posted.
THE RECIPE
Ingredients:
Kalamata Olives: $2.19
Olive Oil: Had
Chicken: $2.88
Rosemary: Had (from garden)
TOTAL: $5.07
THE RESULTS
FAST: The chicken has to marinate for 3 hours or overnight. (I recommend it otherwise you won't get any flavor into the chicken.) So this is one recipe you should probably do one day ahead of time.
EASY: The puree is super easy since you're using a food processor. Then it's just slab it under the skin of the chicken, marinate, and grill.
FRESH: The rosemary gives it that punch of freshness.
OVERALL: This recipe was a little boring. I didn't care for it and Brian thought it was good. It would go really well with a gravy of some sort. Maybe a Sauce Maltaise? That's a hollandaise sauce that uses orange zest and juice (typically blood oranges). The orange, rosemary, and olives would be really good together.
Okay, I need a laugh. Here's my favorite lady, Amy Sedairs, stickin' it to Martha.
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