It was a hectic week here in Pure Florida between basketball games, Christmas shopping, and exams.
There was very little preplanning of the weekly menu and the result was getting off work and having this kind of conversation,
"What do you want for supper?"
"I don't know, what do you want?"
Tuesday night, hoping to avoid eating restaurant food yet again, I grabbed a pack of split chicken breasts while we were Christmas shopping and tossed them in the oven on a broiler rack with just some salt and pepper as soon as we got home.
When they were almost done, I brushed on some bottled Greek Salad dressing (no, I would never use it to make a Greek salad, I bought it for this purpose).
Then I let it broil on low and away from the heat for just long enough to crust the dressing on the chicken.
We made a big salad (homemade dressing on that!!) to accompany it and the combo was delicious.
The next night, it was just me for supper so I grabbed the one leftover chicken breast and tossed slivers of it onto a tortilla with some lettuce, Greek peppers, and a sprinkle of Romano shreds (no feta in the fridge).
Okay, and maybe I added just a drizzle of that store bought Greek dressing ... but just a drizzle.
Turns out there was some leftover black beans in the fridge, so I put them to work also. With the addition of a freshly peeled Satsuma, my plate of boring leftovers was complete.
It was deliciously subtropical.
Today is the final day of semester exams and school will be out for a few weeks to celebrate the season. Hopefully that means I will have some time to get out into the wilds and find something tres Floridian to share avec vous.