Once again, it has been a long time since I posted and we have also traveled countless miles. Since the Moroccan Tagine, we’ve traveled from Alaska to Seattle, ventured to the farthest corner of eastern Washington (with a detour through Canada) to attend a lovely wedding, back through Leavenworth (with a float on the Wenatchee River, some epic putt putt, and even better wine tasting), a quick dip (literally) into Greenlake, then back and forth from Seattle to every one of the surrounding burbs. I woke up one night in the midst of our traveling and honestly could not remember where we were. Nonetheless, we have had a blast. We have both seen many of our dearest friends, which hasn’t happened in years. I met some new and absolutely incredible people that I can’t wait to see again and get to know better in the near future. I smell some more trampoline adventures and jumps into random bodies of water. I also got to see some girlfriends from high school that I hadn’t seen since before they had kids. What an absolute treat!!! (Girls, I love you, and your little ones are precious.) We have both been able to spend so much quality time with our loved ones that we–for a fleeting moment only–toyed with moving back.
Needless to say, we haven’t cooked much. But we certainly have eaten an awful lot of incredible food. Starting next week, I should rename the blog to “we are going on a diet from all of our summer food and are back to eating really, really, really healthy things only”. I sort of started that trend tonight on the one night “home” (thanks guys!) before heading off for more fun in even hotter climes this weekend.
Of course this healthy dinner was provided by the lovely goods at Whole Foods, my hands down favorite food store on the planet. There is nothing I love more than walking around the store waiting to be inspired. Figs were the inspirational item today. Big, beefy, guaranteed to be perfectly sweet and sumptuous, the ideal fruit item to pair with a summertime grill option. Voila–chicken with a sweet fig, rosemary, and garlic reduction. The chicken was perfectly juicy, the rosemary perfectly complemented the sweetness of the figs, and a handful of blueberries and a healthy glug of white wine added the perfect hint of tart. It was the perfect (AND HEALTHY!) summertime dinner. We paired it with red and white corn on the cob, had a little rice, and a splash of wine on the side. So good.
Rosemary Chicken with a Fig, Blueberry, Wine, and Rosemary Reduction:
For the Chicken:
- 2 chicken breasts
- 2-3 tablespoons of crushed rosemary (use much less if using the fresh stuff)
- salt and pepper to taste
- the juice of half a lemon
- 1 clove of garlic minced
- olive oil to coat
- Combine all of the above ingredients in a bowl.
- Stab the chicken with a fork a few times.
- Use a spatula to turn the chicken breasts to evenly coat.
- Set aside until you are ready to grill.
- When the reduction is ready, grill your chicken so that it is cooked through.
For the Reduction:
- 8-10 figs, stems removed and cut in half
- 1 handful of blueberries (about 1/2 cup)
- 2-3 tablespoons of crushed rosemary
- 3-4 cloves of garlic minced
- a very healthy glug of dry white wine
- the juice from the other half of the lemon
- salt and pepper to taste
- Add all of the ingredients into a saucepan and heat on medium high.
- When the liquids start to release, use a potato masher to mash the figs and blueberries.
- Cook until the liquid is mostly reduced.
- Adjust for taste as needed.
- After the chicken is grilled, top with reduction.