I was just thinking this morning that its been awhile since I posted anything new. Today was a pretty lazy day. Took a walk down by the river, taking my umpteenth picture of the views and probably my 100th of an eagle, enjoying the sun. Been watching movies, Hubby playing games, just that kind of day. Since I knew it was going to be a sunny day worthy of a bbq, I marinated some chicken first thing this morning.
I was at the grocery store the other day and passing through the health food section, I noticed some yogurts. Checking out the carbs on them, I picked up a tub of kefir. It had surprisingly low carbs so into the basket it went. But when I went to have some yogurt with a dollop of sugar free jam on it yesterday, I noticed it was super liquidy. Puzzled, I actually read the label correctly and realized it was fermented MILK.
So this morning I used it to replace buttermilk (which has way more carbs) and used 1 cup of kefir, chopped fresh oregano, sage, rosemary, and chives, dried basil (didn’t have any fresh), mixed and marinated chicken thighs in it.
Took the thighs out of a marinade, patted dry, put a herb rub on and grilled. For a veg, french green beans with slivered almonds and parmesan.
Herb Coated BBQ Chicken
Ingredients
- 6 marinated chicken thighs
Wet Rub
- 2-3 strands fresh oregano
- 1 tablespoon dried basil
- Handful fresh chives
- 1 heaping tablespoon minced garlic
- 2 teaspoons avocado oil
- S&P
Instructions
- Remove the thighs from the marinade and pat dry
- Chop the fresh herbs finely and add the garlic, S&P, and oil.
- Give the thighs a light coating of the rub on each side
- BBQ on grill until cooked through
Notes
French Green Beans with Slivered Almonds and Asiago
Ingredients
- Small package of french green beans trimmed
- 1/8 cup slivered almonds toasted
- 1/8 cup grated asiago cheese
- S&P to taaste
Instructions
- Wash and trim the green beans, place on plate, add an icecube, cover with wax paper and nuke for 2 minutes.
- Melt a couple tablespoons of butter in a frying pan. Add beans and toss to coat. Sate for a couple minutes then add the slivered almonds, asiago, and S&P. Toss to coat then plate.
