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Too Hot To Cook Dinner

May 27, 2014

Hot, humid and rainy for most of today. Not going to complain though because it’s not snow or ice and I was able to run outside in just shorts and a sports bra this morning. First early morning run of the year that didn’t require a shirt with long sleeves for at least the first the half of it.

Too hot to spend a lot of time in the kitchen, so dinner was super simple tonight. If you need to keep your house cool, try this meal on for size. You can cook the chicken in the oven or on the BBQ and the coleslaw only takes a few minutes to whip together.

Fennel & Red Cabbage Coleslaw

  • 1 bulb fennel, sliced thinly OR grated
  • 1/2 small head red cabbage, same as above
  • EVOO
  • Balsamic vinegar
  • White wine vinegar

Toss all the veggies into a bowl and mix with about a tablespoon (give or take) with the EVOO. Add the balsamic and white wine vinegars a few splashes at a time, stir and taste. Continue adding until you’re happy.

Maple Mustard Chicken Thighs

  • 6-8 chicken thighs (I use skinless)
  • 4 tablespoons whole grain dijon mustard
  • 2-3 tablespoons real maple syrup
  • Garlic powder
  • Salt and pepper

Pre-heat oven to 420 degrees OR light your BBQ.

Salt and pepper your chicken thighs then lay them out in a baking pan or on a plate (if bbq’ing). Mix together the mustard and maple syrup and add garlic powder to taste. Pour over the chicken thighs. Throw in the oven or the BBQ and boom! you’re done making dinner. They’ll take about 35 minutes to cook. I suggest walking out of the kitchen and relaxing with some sparkling water with lemon.

I also whipped up some quinoa cooked in vegetable broth and added a diced portabello mushroom while it boiled down. It’s another easy and quick side dish when you know salad just won’t be enough.

Easy (almost) summer eating doesn’t get better than this.

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From → Recipes

One Comment
  1. Yuuum!!!!! Sounds amazing!!!! 🙂 🙂

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