Last Night

So I made dinner, had a glass of wine, watched some John & Kate + Eight, took some photos of the latest bathroom progress and played some Wii and DS.  Oh, I cleaned our room somewhere in there too.  It was nice, I didn't get to do yoga unfortunately, but I need to definitely make that a priority again!  Tonight I'm going to head over to my sister's to see my niece and nephew.  They were away on a family vacation all last week and I'm going through withdrawals!

But first, here are the latest pictures of our bathroom renovation:

Second, here is what I made for dinner last night.  Taken from the latest issue of Bon Appetite I halved it and it was AMAZING.  I'll definitely be making it again although next time I may finish it with a little more Parmesan or goat cheese over the chicken.  Definitely a keeper though!
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Grilled Chicken with Edamame Skordalia

Soybeans replace potatoes in this clever take on skordalia (a garlicky Greek dip). It's perfect with the grilled chicken.

Prep: 25 minutes; Total : 25 minutes

Servings: Makes 4 servings

Ingredients

1 16-ounce bag frozen shelled edamame (soybeans)
1/2 cup coarsely chopped fresh basil
1/3 cup extra-virgin olive oil plus additional for brushing
3 garlic cloves, peeled
6 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
4 large skinless boneless chicken breast halves

Preparation

Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.

Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.

Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.

Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.

Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.

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Lastly, I start my new job on Monday!

Comments

[Melissa]

I need to make yoga a priority again too.

[sizzle]

That is some serious renovations you have going on! I can't wait to see how it turns out.

And that recipe? Will definitely try it when I get back. Yum!

[merrymishaps]

Your "before" bathroom looks better than any of my current bathrooms! Some day I'll do something about that.

It looks like it's going to be amazing when it's done!

[Jen]

Looks like you figured out quite nicely what to do with your evening, and quite productive too ; )