This weekend was so busy, I only had time to make one thing. Friday we ordered Mustard Seed takeout and waited for B’s friends to come in town. I had sesame crusted chicken with a raspberry soy sauce, sweet potatoes, and fresh veggies. He had the Pad Thai. It was delicious, as always, and I wish I took pictures for you guys. It wouldn’t have been as pretty in takeout box though. We went out downtown and dragged ourselves out of bed the next morning to go to the beach. Later that night we all went to Brandon’s Palmetto Society End of Summer Party. Then Sunday I finally got to make something!!
We made this salad before and I was obsessed with it. It came out just as good the second time. The dressing makes about 5-6 servings, so you can cut it in half. I wanted extra for the next day.
3-4 cloves of garlic, minced
3 tbsp olive oil
5 tbsp balsamic vinegar
5 tsp fresh lemon juice
5 tsp honey
1 1/2 tsp Dijon mustard
salt & pepper to taste (I only added pepper this time)
90z bag spinach leaves — about 3 servings
Leftover Rotisserie chicken
1-2 peaches, sliced into bite-size chunks
Mince the garlic, and whisk the next 7 ingredients together. Toss chicken and peaches over a bed of spinach. Sprinkle walnuts and crumbled goat cheese on top. Drizzle the dressing over all of it and enjoy!
You can’t see his face, but we all know who the goat cheese addict is. Look at this mess! Guilty! As for his punishment (and my pleasure), I made him lick it all off! Wasn’t much punishment for him though.
And now the bread…oh my stumpy little bread. I’d like to thank Erica from Itzy’s Kitchen for posting this bread recipe! You can see hers here and laugh at mine below. I don’t know what happened, but it looks like it didn’t rise enough. I added flax seeds to my recipe and it tasted delicious. Half the stump was gone by the end of the night!