Being in the heat and sunshine has kept me out of the kitchen a lot of the summer. I am excited to get back in but I’m going slowly. I don’t want to be “stuck” in a hot kitchen while it’s hot out, but I want a full cooked meal on my plate in about 20 minutes with minimal effort and maximum flavor and nutrition.
Last night I happily “chickened out” by making a quick stop to the store for a rotisserie chicken on my way home. I tossed in a couple of yellow squash, a couple of plum tomatoes, a bulb of garlic, and a head of romaine.
First I put my oven at 250° and put in the chicken to keep it warm without drying it out. Then I chopped up 6 cloves of garlic and sliced the yellow squah (cut each in half then cut in long thin slices but you can do it how you like). In a sauté pan, I added about a teaspoon of extra virgin olive oil and the garlic to a medium heat. Being impatient, I added the squash before the garlic browned – salt & pepper to taste – mixed and covered. I washed my head of romaine lettuce, disposing of the damaged outer leaves and then ripped the whole head into a waiting bowl. I washed and cut the plum tomatoes into chunks and threw them in, adding salt & pepper, a drizzle of extra virgin olive oil, and a double-drizzle of white balsamic vinegar (you can use any vinegar you like or a pre-made dressing), mixing it together.
By the time the salad was ready, the squash was looking great! Remember, the thinner the slices, the faster they’ll cook. I took the chicken from the oven and cut the breasts to waiting plates plus adding a leg & wing to each then plated the yellow squash. A delicious and (mostly) home cooked dinner in just 20 minutes.
Sometimes chickening out is the best thing to do!