Boneless, skinless chicken breast is one of, if not the, most popular protein choices of Americans. Why? Because quick and easy meals begin with chicken, specifically breasts.

We love chicken for its taste, healthfulness, and low-fat content, along with how easy and versatile it is to cook. And there is no question that Americans overwhelmingly prefer white chicken meat to dark. According to data from 2007, on average, we eat chicken almost 10 times a month, but on less than two of those occasions do we choose chicken thighs or legs.

The average American was eating 36 pounds of chicken a year in 1970; by 1985 this had risen to 51 pounds; in 2010 it climbed to 60 pounds. Today, over 80% of that chicken consists of breast meat.  Americans prefer white meat because it has long been touted as “healthier” than dark meat.

But when it comes to fat and calories, there is very little difference between boneless, skinless chicken breast and boneless, skinless chicken thighs. According to the Department of Agriculture, 100 grams of white meat contains 0.56 grams of saturated fat and 114 calories, and dark meat – 1 gram of saturated fat and 119 calories. Dark chicken meat is also nutrient-rich, containing higher levels of iron, zinc, riboflavin, thiamine, and vitamins B6 and B12 than white meat.

You see, back in the late 60’s and early 70’s poultry producers realized that they could market and advertise the slight disparity in calories and fat content between dark and white chicken meat to perpetuate the “chicken over beef” craze.  And more importantly – they could retail a “premium” poultry product that could be sold at a higher price. The chicken was a healthy option, but chicken breast was the “healthiest”, and it turned out that we consumers were willing to shell out for it.

Since you probably have chicken breasts in your freezer, I’m going to give you an easy-breezy recipe using boneless, skinless breast; but boneless, skinless thighs could be easily substituted if you would like to save a little coin.

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I saw this gorgeous pink cocktail on Pinterest and knew it was in my future to make! The original recipe actually comes from the Barefoot Contessa’s How Easy Is That cookbook.

Since I have a ruby red grapefruit tree, and the grapefruit is huge this year, I used half fresh juice and half purchased Ocean Spray Ruby Red juice. The Ocean Spray was needed to get the richer pink color. Plus I added fresh zest, which really showed off the fresh grapefruit.  You could always substitute vodka for tequila if you are one of the hundreds of thousands who swore off tequila after your college days. 🙂   I didn’t have Blanco tequila, instead, I used the Añejo I had on hand – Blanco will keep the pink color pinker though.

I experimented a little bit more and muddled in 1/4 cup of fresh basil. And that is the recipe I’ll be making from now on – a real winner – just strain out the basil before blending with the ice to ensure the lovely pink color.

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FYI: Before I get to today’s recipe, a quick update about “Wednesday’s Child.” I received an email from AASK saying that the segment may be pushed back to tomorrow due to the Republican presidential contenders debate happening here in Arizona tonight. Now back to my regularly scheduled program…

Wanna hear the song “Lemon Tree”? CLICK HERE.

Last year at this time I was juicing more citrus from my seven trees than I could handle. I only had a tiny juicer but was lucky enough to borrow my neighbor, Jeanie’s, ACME Juicerator. Yay, I received my own Juicerator as a Christmas gift this year! CLICK HERE to reminisce with me.

Currently, I am reminiscing back to when my lemon tree produced crates of lemons. This year… not even one lemon from that very same tree! My Meyer lemon tree, on the other hand, produced a bumper crop this year.

As a result, I shall make a bumper crop of marmalade!

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Last night was the first time I’ve cooked any sort of food for Dave and myself… in… let’s see… 11 days. Unbelievable! I think that is the longest stretch of “no-cook” time for me since back in 2008 when we were traveling through France and Italy with the kids. But, I’m back and the recipes will again be flowing, thanks for hanging in there with me through the trip to Sedona, the foot injury, and birthdays. 😀

On Wednesday, my dad took me to True Food Kitchen at Scottsdale Quarter for my birthday lunch. I usually order the light and luscious Edamame Dumplings, or their delicious Herb Hummus, or the fabulous Wild Ahi Sliders… but this time I decided to try the Mediterranean Chopped Salad. Good choice! Actually, I’ve never had anything I didn’t enjoy from the menu. The photo at the top is the True Food salad – taken with my new iPhone 4s, which I LOVE!  Once I got home, I just had to recreate it for Dave.  He, of course, loved it… and you will too.

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Inspiration for this recipe came to me after enjoying a white chocolate and limoncello cupcake while visiting my daughter in San Francisco. Limoncello and white chocolate are a match made in heaven. You may use store-bought limoncello or make your own with THIS RECIPE.

I brought these sweeties to a neighborhood luncheon last week to test them out, and since they were a hit, I will be making them tomorrow, along with this puff pastry appetizer, on Channel 3-  Your Life A to Z.          I hope you can tune in at 10:00 AM Tuesday morning.

Oh, and please note, there are only six ingredients – seriously, these are “easy-breezy”!

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Had you already figured out that the title “BBR” stood for baby back ribs?  It’s my shortcut name for one of my favorite foods. Seems like it’s the favorite of quite a few people.  When we made these ribs in kids’ classes last month, we all broke into the that little tune that sticks in your brain all day long once you hear it….. “I want my baby back, baby back, baby back…. I want my baby back, baby back, baby back….I want my baby back, baby back, baby back….Chili’s baby back ribs…”   

(Click the link above for a retro Justin Timberlake and Co. take on the snappy song – or this link for a more traditional version.)

Sing now, and thank me later…

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I have a bad habit of taking a “snapshot” of images I see online that I like, putting them on my desktop, and then eventually into a folder and forgetting about them for a long time. Later, when I want to use it, like the one above – which I really LOVE, I have no idea who or where to credit it to. Needless to say, that is not my image, but it is super wonderful! Isn’t it?

Before I even tell you what today’s recipe is, let me say that the dry rub is a wonderful staple to have on hand and is great on any meat or poultry.  And the lemon garlic butter sauce is another fantastic staple, perfect for baked, broiled, or grilled fish.  That said, today we are making…. oh wait, a little story first.

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If you have recently eaten out at chef-driven independent restaurants, instead of chains, then you already know that it is squash blossom season. Every chef I know in this town has them on his/her menu, and luckily for me, Barbara Fenzl was at an event a couple of nights ago where Duncan Family Farms had a whole extra case of squash blossoms. He gave them to Barb and she in turn gave some of the bounties to me. Thank you, dear friend!

Summer squash is one thing I don’t plant in my small garden. It would just overtake the entire space and I’d be “one of those people”.  You know who I’m talking about, akin to the homeless person on the street, peddling my cart around and begging people. Not begging for your spare change, begging you to take some of this squash off my hands, “Please sir, please take some of this damned squash before it goes bad!”  So if nothing else, plucking the blossoms during their brief blooming window is a hugely effective form of squash birth control.

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I want to provide you with a bit of a “heads up” about not only this particular post, but the coming weekend as well.

I’ve wanted to post this recipe for a couple of weeks but the picture taken, when I made the dish in a cooking class, is so out of focus that I’ve been putting it off. 

Putting it off until I could make the meal again and take a decent photo.  I now just have to admit to myself, and to you, that is not going to happen.

So, please squint your eyes when you are viewing said picture and try to get it to come into focus on your own. (Oh, and good luck with that!)

As for the upcoming Saturday and Sunday… just letting you know now, there will be no posts. No way, no how!  So don’t even waste your time coming back to see if I slipped one in, it won’t be happening! Sorry, hoping for a better week beginning on Monday!  Have a beautiful weekend.  xoxo

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When you have as many citrus trees as we do, you’re always thinking of how to use them up! I love citrus and I love salmon, so it’s a joy that they go so well and so beautifully together. I generally buy my salmon fillets at Costco. You can find them both skin on and skin off… and this recipe works for both. If you have skinless salmon, just skip the first cooking step and begin by placing the fillets on a bed of citrus slices, and then immediately cover with the dill stems and another layer of citrus. Cook the same amount of time, it’s as easy as that!

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