Sunny Inspiration

I have been in a bit of a rut lately.  I'm not sure if it's busyness, laziness, or perhaps lack of inspiration.  This weekend I set out to change that.  My husband was working so the little one and I went on a culinary excursion! Our mission: to make something other than the same crap I have been making for the past three months.  Our first stop, the library, our favorite place.  I got as many cool looking cookbooks as I could before my baby was one through the aisles pulling books off the shelves (yea so 2 she's quick).  Then on Sunday we did our grocery shopping at Trader Joes!! I love the fact that Trader Joes is a small store packed full of fresh delicious and exciting ingredients.  I start to panic if I am given too many choices I need small stores! They have tiny carts that you can let your little ones shop with, but I couldn't do it yet I kept picturing displays being knocked over, people being purposely run over, and screaming when we left and I had to take the cart away maybe next time when I'm braver.

So what did I make? On Monday the sun was shining it really felt like summer, so I did what what any warm blooded American would do, I grilled! No not burger or hot dogs, an entire chicken right on the grill!

 

I know how very BA of me! It was pretty easy, too. With some help from Williams and Sonoma of course.

Grilled Whole Chicken:

I used a 4 pound chicken, rinsed, giblets removed, and patted dry.  Covered it in Extra Virgin Olive Oil, generous amounts of salt and pepper, dried basil, and herbs de Provence.  I put a few slices of lemon, and 3 crushed cloves of garlic in the cavity.  I preheated my grill until the thermometer said about 500 degrees.  I oiled the rack, and slapped the chicken right on there. Cook each side for 25 minutes (lid closed) or until a meat thermometer reaches 170 degrees.  I had to take mine off the flame (indirect heat) and cook for 15 minutes longer.  Results moist and delicious with crispy skin!

Served up with arugula, extra sharp cheddar, pear and walnut salad. With my homemade honey vinaigrette!

Honey Vinaigrette:

(for 2)

2 Tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 tablespoon honey

4 tablespoons Extra virgin olive oil

Wisk together and pour over salad!

Mission accomplished!

Even this little girl enjoyed it!