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, as I walked past the alfalfa; I thought, how pretty.. wait wonder what it tastes like?.. and the next thing I knew it magically appeared in my basket; seems like my mind reacted to the mystery box challenge without me realizing it.
It may have been a small touch to the salad, but the crunchy sprouts worked absolutely perfectly; it tucked itself so snugly between the textures, tying the chicken and peach together.
Ooo also grilling peaches and using it in a Salad was new to me.. I hope to get an extra point for that (hint! hint! Kari)
So here’s a simple 30 minute recipe; Kid you not.. Easy! and peachy!
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.