So I fell behind this month. I really have no idea what happened to August – it seems like it was gone in the blink of an eye. I suppose it has something to do with the fact that both life stuff and work stuff have been incredibly busy, both of which cut into my blogging time. 😉 But needless to say, I got both recipes made and Kyle and I fell in love with both of them.
I actually made the Butterflied Chicken before the Panzanella (by mistake) but made them both as part of my Week with the Barefoot Contessa. With my oven free of a huge roasting pan and chicken for the evening, I had lots of room to pair the chicken with roasted carrots and roasted potatoes, neither of which I had to stress about cooking in the oven because they essentially cook at the same temp for about the same amount of time. I love meals like this one!
The chicken itself was just wonderful!! I kind of cheated and chickened out (no pun intended!) by having the butcher at Whole Foods debone and butterfly the chicken for me. I figured that cooking a whole chicken on the grill was enough stress for one recipe and I didn’t need the extra stress of trying to debone and butterfly a chicken without mangling it. I prepped it while putting a movie on Pause for a couple of minutes, then threw it back in the fridge for another hour or so while I finished the movie. Simple. After allowing it to come up to room temp, I tossed the chicken on the grill, lemons and all. Even though I had to fiddle with the grill temp a couple of times for fear of burning the chicken, It cooked in exactly 25 minutes…and came out absolutely perfect. It was tender, juicy, and so flavorful – but not too lemony as I had hoped it wouldn’t be. I seriously couldn’t have asked for a better meal and I’m actually cooking another one tonight! Hats off to Stefany of Proceed with Caution for choosing one of the best Ina recipes I’ve tasted yet!
After reading all of the Musings comments about Ina’s Panzanella, the excitement was bubbling up inside me while waiting to make this recipe. Kyle and I had made a Panzanella on a whim a couple of years ago for a causal dinner party (ours included tomatoes, basil, fresh garlic, olive oil, balsamic vinegar and bread cubes we toasted in the oven) so I think I was even more excited to try a different version of it. And let me tell you…I definitely splurged on the champagne vinegar. Yes, yes…my pantry already houses 4 different kinds of vinegar but I’ve passed over so many recipes that had champagne vinegar in them recently that I decided to bite the bullet for this one. I realized while making it that I didn’t have any Dijon mustard so I subbed in *gasp!* Gulden’s mustard – and it worked out fine.
And I’m so glad I did. This Panzanella was out of this world! The sweet veggies with the salty bread with the tangy vinaigrette – the combination was just perfect. I made the whole recipe and Kyle and I ate most of it for lunch then picked at it for the rest of the afternoon. The recipe definitely is a keeper and I am already planning to bring it to a party we’re attending in a few weeks. Thanks so much to Melissa of It’s Melissa’s Kitchen for choosing such a fabulous summery recipe!!
I’m not going to type out the recipes here because this post is already too long so click on the links above for the recipes on Food Network.