Plant flowers in the garden boxes on the porch--check. One project down, 341 to go. It only feels that way. I'm loving the way the boxes turned out. I love gerbera daisies so we added yellow ones along with pink geraniums and some white-flowered trailing thing. I've never been a big fan of geraniums, but for some reason that changed this year. The boxes are self-watering, so the project won't take a lot of maintenance.
While at the nursery we also purchased starts for our garden. Planting them will be our activity for family night tomorrow. We're keeping things super simple this year--pumpkins, zucchini, lettuce and tomatoes. I also planted some basil seeds so I could make grilled chicken brushetta throughout the summer.
It's another of our family favorites and is sooo yummy! It looks and tastes fancy schmancy, but it's simple to make. Here's the recipe:
GRILLED CHICKEN BRUSHETTA
sundried tomato salad dressing (We use Kraft sun-dried tomato vinaigrette dressing and marinade)
8 boneless, skinless chicken breasts
4 medium tomatoes, finely chopped
2 c. mozzarella cheese
1 small package fresh basil, chopped
Marinade chicken in 1/2 to 1 cup salad dressing.
In a bowl, combine, tomatoes, cheese, basil and about 1/2 c. dressing.
Preheat bar-b-que grill to medium heat and cover half with heavy duty foil. Grill chicken on uncovered side of grill about six minutes. Turn chicken over and place on foil side of grill. Top with tomato mixture and grill an additional 8 minutes or until chicken is cooked through and topping is heated.
*We used five chicken breasts tonight instead of eight, since that's all we needed. We just loaded up on the topping. We also used our George Foreman grill instead of the bar-b-que to grill the chicken. We placed the grilled chicken on a baking sheet covered with foil, added the topping and baked it in the oven at 400 degrees for about eight minutes. It came out perfect. We served it with broccoli and watermelon chunks.