It’s that time of year we celebrate dad for all his hard work and keeping the family together – the constant errands and honey-do lists deserve a good dinner!
My husband Ron is an amazing father – I could not have chosen a better dad for our children. That being said, he chose me too! Our family is our pride and joy.
As we enjoy the day, I remember the gifts my dad gave to me. The gift of learning what hard work is and gives. The character of commitment and the reminder that we are on this earth for a short time and we better enjoy it and one another. Good and bad, he did the best he could!
Happy Father’s Day!
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Grilled Chicken Breast and Asparagus Salad
- 4 chicken breasts
- 3 Tbsp. grainy mustard
- 2 Tbsp. local honey
- 1 tsp. puréed garlic
- 1 tsp. grated ginger
- 3 sprigs of thyme
- 1 Tbsp. chopped parsley
- 1 bunch asparagus, blanched
- 2 Tbsp. olive oil
- Sliced cremini mushrooms
- 1/4 cup sliced red onion
- 10 sliced cherry tomato
- Salt and pepper to taste
- 2 Tbsp. balsamic vinegar
- 3 Tbsp. Boursin cheese
Place chicken in a bowl. Put ingredients with chicken and toss together. Place on a preheated barbecue with one side on medium and the other side off. Place chicken on the off side of the grill, allowing it to bake in the barbecue under indirect heat at 165 F for about 20-25 minutes, depending how large the chicken breasts are.
In a hot pan, add oil and then sliced mushrooms – if the oil dries up add a bit more. Sauté until golden.
Add red onion, toss until the onion wilts.
Add cherry tomato and cooked asparagus.
Deglaze with vinegar and season with salt and pepper.
Once chicken has cooked through allow to rest for 5 minutes. Slice on a slight angle and fan on the plate. Top chicken with asparagus salad. Drizzle with olive oil and crumbled Boursin.