Cooking for me is rarely boring; there are times I invite people only so that I may get myself into a spastic cooking monster mode. But someone in our blogging community decided to help spice it up even more.. with a CHALLENGE!
Ms Kari, blogger of Chef and Steward wanted to share one of her personal challenges she was taking up, a rather simple challenge… wait I’m lying… it ISN’T simple. I thought it would be, but for a working woman… the challenge IS a challenge. It is called the Fresh Mystery Basket Challenge; where in you need to cook something fresh with an ingredient that’s foreign to you. (click on the link for details on the rules)
Cooking foreign ingredients wasn’t the tough bit for me; it was shopping for them… DAILY! focussing on the FRESH aspect. No doubt it was fun, made me exercise my creative juices and come up with recipes using things I never used.
So DAY 1
- I did the groceries required for the week; that wasn’t a hassle, listing them would be boring (yay! 1 point to me)
- My 3 Fresh items were: Chicken breasts, Boston Lettuce and Alfalfa (score! another point for me)
- Oooo and the ingredient I never used before: Alfalfa (Yay! thats an extra point)
- And totally new recipe.. why ofcourse, most of my recipes on my blog are formulated when I walk through grocery stores, so this was created the same way! (yay another point to me; pat on my back! and if you were wondering.. yes i was a teachers pet
hehe )
So here’s a simple 30 minute recipe; Kid you not.. Easy! and peachy!
Grilled Peach and Chicken Salad
Print recipe
| Serves | 2-3 |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
Ingredients
- 1 large Juicy Peach
- 3-4 Chicken Breasts
- Sprinkle of Blue Goats Cheese
- Heaped Handful ofof Alfalfa
- 2 handfuls of Boston Lettuce
- 2 medium Dill Pickle (sliced)
Dressing
- 2 heaped teaspoons Coarse Dijon Mustard
- 1½ tablespoon Honey
- Juice of 1 Lemon
Directions
| Grill the chicken for roughly 15-20 minutes till well done (you don't want salmonella, make sure its cooked well; different grills cook differently) | |
| Slice up the dill pickles vertically | |
| Cut up the Chicken breast roughly; toss loosely with the Boston Lettune, Alfalfa and dill pickles | |
| Prepare the dressing mixing all ingredients well | |
| Grill those peachy peaches; this needs to be the last step before serving with the dressing since you want to sink your teeth into warm juicy peaches. Grill them for about 10 minutes, till you see the top caramelizing/browning up. | |
| Sprinkle with blue goats cheese and serve! | |
Enjoy!
Eaternally Yours,
Drina C.
Peaches, blue and grilled chicken – mmm, love the sound of that. Saw some lovely looking donut peaches at Choithram’s the other day. Might take it around to a friend’s place today! Along with the slab of wagyu beef I just bought for today’s mystery basket. Hmmm, what to do with that?
mmm wagyu beef, some of the best meat really; cant go wrong with juicy steak, maybe with a jus of spiced peach reduction? just thinking out loud.
Not only have you checked all the boxes, you have come up with a lovely main course salad that we would love to feature on our own blog sometime! Great post! And YES it IS a HUGE challenge!
Thanks Kari! Immensely flattered that you would like to feature the salad on your blag
I think I am going to try and keep this as a 2 day a week personal challenge henceforth; had so much fun 
What a fun challenge that is and the salad you’ve come up with looks absolutely gorgeous! Beautiful photos too (I’m sure you’ll be doing reall well in the Donna Hay challenge..:) Alfalfa is actually something that I eat on a regular basis but yes, it’s lovely!
Thanks Simone! I am quite looking forward to the Donna Hay challenge. I am trying really hard to work/improve on my food photography skills and this challenge will only take me further… cheers for the support!
mouthwatering. I wish I was there for my share. I love the presentation. God bless!!
haha thanks mommy!