A lit­tle some­thing ex­tra to make dad’s day spe­cial

The Woolwich Observer - - LIVING HERE - Never Enough Thyme Ca­ter­ing Inc. was cre­ated with one thought in mind ... to cre­ate more thyme! En­joy our food shop, spe­cialty cakes and ca­ter­ing. 83A Arthur St. S., Elmira. Like us on Face­book and fol­low us on Twit­ter.

IT’S THAT TIME OF year we cel­e­brate dad for all his hard work and keep­ing the fam­ily to­gether – the con­stant er­rands and hon­eydo 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!

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 Salad in­gre­di­ents: 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 un- til 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.



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