Father Feeds Flock!!!

The inspiration for this meal came from our summer activity of the day... Hawaiian Falls waterpark, here in the Colony. I love having a full on waterpark within 4 miles of my house. As I headed to the store, I had teriyaki marinade in mind, along with pineapple and a julienne fruit and veggie salad.   I purposely got bone in & skin on chicken breasts cause I thought the marinade would char just right on the edges and skin. I was RIGHT!  Yum! I had the teriyaki marinade in my hand while I checked the other choices.  I ran across a flavor that was actually called Hawaiian. Back went the teriyaki and home came the hawaiian. I marinated the breasts in a ziplock bag with the delicious fruit & citrus based marinade for about 3 hours.  The grill was their next destination. With the chicken I grilled some pineapple slices. I cooked the basmati rice in the rice cooker with lemon, then added  parsley at the end.   The salad was julienne

Wanted to do something lite tonight, so I bought some packaged, frozen yellow fin tuna.  I have pretty good luck with most of those frozen bags of fish from Kroger or Walmart.   I simply seasoned with pepper and cooked it in olive oil. Lightly seared so that the middle was a perfect rare. Salad #1 was to be used to display the tuna.  I used mung bean sprouts, carrots, celery tops, scallions, jicama and beets.  All julienned.  I dressed it with lemon and lime juice with olive & walnut oil and red wine vinegar.  Salad #2 was arugula and rainbow swiss chard and a variety of our tomatoes.  Everything was from our garden! I love it when that happens. Dressed with balsamic vinegar, olive oil, stone ground mustard and ginger then topped with some trail mix. This meal turned out awesome.  Light, healthy and delicious!!! I added some diced jalapenos to my tuna, also from our garden. I love arugula, beets, bean sprouts and jicama so this dish

The Dutchess and Zach gave me a himalayan salt plate for  Father's Day.  I wanted to try it out. I was going to do scallops, but Sprouts didn't have any, so I got chicken cutlets. I used this.... And turned it into this! By doing this... I'm toying with putting more videos on this blog, but it takes a lot of time and effort just to add the photos, so I wont overdo it. This is the first attempt...I wanted to let you hear the sizzle of the cutlet cooking.  I realize that it is out of focus and not properly lit, but it gets better as it goes.   My take on the salt plate is that the chicken was thoroughly seasoned, all the way through.  It wasn't overly salty, but it was heavily seasoned with a light salt taste.  It was vastly different than just putting on too much salt. I will have to experiment with different proteins, like scallops or shrimp. The process is kind of fun, but you have to heat the salt up gradually, s