Happy first day of summer, everyone!
Things I like about summer:
- dinners that don’t require turning on the oven (see below)
- sunlight so late that I’m almost ready for bed when the sun goes down
- wearing sundresses
- following New York Magazine’s Song of Summer horserace
Are you familiar with the official Song of Summer (oSoS) competition? I don’t think it’s super scientific, but basically they crown one song each year as the official Song of Summer. It’s not the best song, but the song that completely dominates the summer.
Actually, that’s pretty self-explanatory, I don’t know why I bothered elaborating.
I love the nostalgia involved in these lists. Like, yeah, 1999 really was all about Livin La Vida Loca. And that damn Macarena followed us wherever we went in 1996. But then for some years, I must have been completely checked out — I can barely even recall that Mariah Carey song that apparently dominated summer 2005.
But I’m not so sure that’s a bad thing.
CHICKEN WITH BALSAMIC PEPPERS (recipe from Cooking Light)
1 and 1/2 tsp salt, divided
1 an 1/2 tsp fennel seeds, crushed
1 tsp black pepper, divided
1/2 tsp garlic powder
1/2 tsp dried oregano
1 lb boneless skinless chicken breast tenders (about 8)
2 tbsp olive oil, divided
2 red bell peppers, seeded, cored, and thinly sliced
1 yellow bell pepper, seeded, cored, and thinly sliced
1 shallot, thinly slice
2 tsp chopped fresh rosemary
3/4 cup chicken broth
1/4 cup balsamic vinegar
1. Heat large skillet over medium-high heat. Combine 1 tsp salt, fennel, 1/2 tsp black pepper, garlic powder, and oregano. Brush chicken lightly with oil and sprinkle spice rub over chicken, pressing to adhere. Add 1/2 tbsp oil to pan. Add chicken; cook 5 minutes per side, flipping once, or until browned. Remove chicken to plate and tent loosely with foil to keep warm.
2. Heat remaining oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat and simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, remaining salt and pepper, and cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
I liked (1) how quick this was, (2) how balsamic-y it was, and (3) how it was low carb and yet still tasty!
And, for what it’s worth, I’m hoping that my current favorite song winds up being 2013’s oSoS. I LOVE IT!