This is going to be a short post tonight - long day of hiking is behind me and I'm ready for a shower.
Today's the kind of day where I didn't want to make an elaborate meal and I wanted to use what I already had available in the fridge and my pantry. I knew we all wanted salad, so I went a Greek route with romaine lettuce, red pepper, cucumber, red onion, Kalamata olives, and feta cheese dressed with a simple red wine vinaigrette:
1/4 cup red wine vinegar
1 tsp. Dijon mustard
Salt and pepper to taste
1/4 tsp. dried oregano
1/3 cup of olive oil
Whisk first five ingredients together, then slowly whisk in the olive oil to emulsify.
I found a New York strip steak in my freezer and decided to defrost that and two small chicken breasts. I marinated them for about 45 minutes with lemon juice, olive oil, salt, fresh cracked black pepper, and dried oregano, just enough to coat both sides of the meat. I threw the meat on the grill and that was that.
I also chose to make popovers as it is the simplest bread you could possibly make (makes 6 popovers):
1 cup milk
1 cup flour
1/2 tsp. salt
Preheat oven to 450 degrees. Grease a jumbo muffin tin or a popover pan.
Whisk all the ingredients together, being careful not to over-mix (if you do, they won't "pop" like they're supposed to). Fill each cup up to about halfway. Bake popovers at 450 degrees for 20 minutes. After 20 minutes, decrease heat to 350 degrees and bake for an additional 20 minutes.
So easy. So simple. So delicious.