The NY Jets finished off the 2011-12 season with ... a loss. They played horribly, I'm sad to say. Could Mark Sanchez have thrown any more interceptions?! And seriously, how many times can a Jets player trip over (1) his own feet, or (2) a clod of loose turf, and fumble the ball? Oh well, Pittsburgh looks to have made the playoffs (yay) and there's a good possibility that the NY Giants could make it. The Giants/Cowboys game tonight should be exciting at least. Now, who to cheer for in the post-season? We can safely rule out New England (hissssssss Demon Spawn!).
I made dinner again for Mommikins and I this evening. Three times in one week? I think that's a new record! One of these days, I'll make her cook for me... As I mentioned in my previous post, I was cracking open my new Cooking Light cookbook and trying a couple of recipes that sounded appealing. First up, the lemon and oregano rubbed chicken. As we ate, I could not stop raving about this chicken!!! It reminded me of chicken I've had at a number of Greek restaurants here in town but especially a dinner I remember from my university days at Yianni's Taverna on Whyte Avenue - one of the best meals I've ever had. The rub is a mixture of lemon zest, oregano, salt, pepper, olive oil, and garlic. Simple but oh so beautiful. My only complaint? Next time I'll have to double the rub recipe as it certainly was not enough to rub on 4 chicken breasts! Try this recipe. Now. Go on. You'll love it.
|I need better lighting in my apartment...|
The carrots? Just tossed in a bit of Italian salad dressing and then roasted. The other recipe I tried was the Orzo Salad with chickpeas, dill and lemon. 'Cept I substituted couscous for the orzo. This was the first recipe I saw in the new cookbook and my mouth began watering as I read through it and stared longingly at the photo. Yeah... it didn't really live up to my expectations. Don't get me wrong, it wasn't bad; it just sounded and looked better than my version. To be fair, I think the orzo might have been the right choice. I've never tried it but I think the texture would work better than the grainy goodness that is couscous. Also, my dill was very old. It called for fresh but since I had dried dill at home, I wasn't about to go and buy more. And the quality of lemons in northern Alberta in January? Yeah, you can just imagine. I would have been better off probably using jarred lemon juice instead.
Mom, to my surprise, said it was "quite an interesting salad". From her, that's a big compliment. Yes, she generally likes and appreciates anything that is made for her but she really seemed to enjoy this. You knew she was sold on it when she starts talking about how good it would taste with salmon. The recipe makes quite a lot (probably 4-5 cups using the couscous with serving suggested serving sizes of 1 1/4 cups) so we'll be having left overs tomorrow. While I didn't hate it, I'm not sure if I'll make it again. If I do, it will be a summertime BBQ event at my brother's place most likely and I'll definately use fresher dill. And orzo.