Fish Don't Fry in the Kitchen, Beans Don't Burn on the Grill

As part of an on-going effort to become less fat, I have been cooking pretty much all of my own food for the past few weeks. Gone are the days of grabbing a quick bite; I have forced myself to slow down... take a breath... and plan my meals. That's not to say I have sworn off delicacies from joints like Popeye's or Taco Bell, but those occasions will be few and far between. It's been very rewarding, physically and spiritually, to make grocery lists, take my time at the store or the farmer's market, select everything from veggies to meats to seasonings in its natural state and then turn it into something tasty from my very own kitchen. It's kind of zen, really. I recently came across a hellagood marinade for chicken. Here's the recipe for anyone who wants it:

Really F***ing Good Marinade

1/4 cup chopped shallots (shallots are awesome for cooking, I've discovered)
1 tablespoon chopped fresh rosemary
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
2 teaspoons soy sauce
6 garlic cloves, minced

Just mix all that stuff together and let the chicken marinate at least overnight (I prefer a couple days). The sugar in the honey makes the chicken breast caramelize slightly on the outside when grilled. Another thing I've learned in the cooking trial and error process is that if something calls for fresh herbs or juices (rosemary, thyme and lemon juice/rind in this case), using fresh as opposed to dried or bottled makes an enormous difference. Huge.

For dinner this evening I took the grilled chicken and cut it into thin strips width-wise, and put it on top of a bed of baby spinach leaves and yellow squash chunks (both raw) with a little shot of bleu cheese dressing.

Good stuff.