The Anderson Family

Thursday, May 20, 2010

This is what happens when you let adults play kickball...

Wednesday night was theme night (80's t.v. shows), so "Fear the Mullet" became the A-Team...

Our team ain't called "Fear the Mullet" for nothin'

Hannibal and Murdock

Triple A and Face

Mullet wig + Mr. T jewelry = awesome!

Carebear stare!

Sunday, May 16, 2010

Basil Orange Chicken

Ingredients

1 large navel orange
2 lemons
1/2 cups packed fresh basil leaves, chopped
2 tablespoons olive oil
Salt
Pepper
4 (1 1/2 pounds) skinless, boneless chicken-breast halves
1/2 teaspoon sugar
1 cups whole wheat couscous
1 package (8 ounces) stringless sugar snap peas
Grilled orange and lemon slices for garnish

Directions

1.From orange, grate 1 1/2 teaspoons peel and squeeze 4 tablespoons juice. From lemons, grate 1 1/2 teaspoons peel and squeeze 1/3 cup juice.

2.In medium bowl, combine 1 teaspoon of each peel and 1 tablespoon orange juice with half of basil, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

3.With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. Add chicken to citrus mixture, turning to coat; set aside.

4.In small pitcher or bowl, combine sugar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining citrus peels, citrus juices, basil, and oil; set aside. (Can be made to this point up to 8 hours ahead. Cover chicken and citrus sauce and refrigerate.)

5.Preheat large ridged grill pan or prepare outdoor grill for direct grilling on medium-high.

6.Meanwhile, prepare couscous as label directs. In 4 quart saucepan filled with 1/2 inch water, place a vegetable steamer. Heat to boiling on high.

7.Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes. Turn chicken over and cook 3 to 4 minutes longer or until no longer pink in center.

8.While chicken is cooking on second side, add snap peas to steamer; cook 2 to 3 minutes or until tender-crisp. Fluff couscous and spoon onto large platter; top with chicken and snap peas. Drizzle sauce over all. Garnish with citrus slices.

-From Good Housekeeping May 2010