Hydrangea Tray April 11, 2008

Tools and Materials
Bunch of hydrangeas
Scissors
Parchment paper
Phone book
Decorative paper or fabric
Small tray
Glass, cut slightly smaller than tray size

Hydrangea Tray How-To
1. Clip floret and leaves off a hydrangea bloom.

2. Place floret and leaves between two pieces of parchment paper; place floret and parchment in the pages of a phone book. Repeat with remaining florets and leaves. Let florets and leaves sit until they are dry, or until any moisture is gone, about a week.

3. Line the bottom of the tray with decorative paper or fabric and place dried hydrangeas and leaves on tray.

4. Cover dried hydrangeas and leaves with the glass.

Buttermilk baked chicken with spinach salad April 1, 2008

Buttermilk baked chicken with spinach salad  

  

Ingredients

Serves 4

• 2 1/4 cups low-fat buttermilk
• 3 tablespoons plus 1 teaspoon honey
• 6 cloves garlic, minced
• Coarse salt and ground pepper
• 4 bone-in chicken breast halves (10 to 12 ounces each), skin removed
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon cider vinegar
• 3 slices (1 ounce each) white sandwich bread, torn into large pieces
• 2 teaspoons olive oil
• 3/4 teaspoon herbes de Provence
• 1 bag (5 ounces) baby spinach
• 1 medium red apple, halved, cored, and thinly sliced
• 1 cup seedless red grapes, halved

• Directions

  1. Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover). Refrigerate at least 2 hours or up to 1 day.
  2. Make salad dressing: In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.
  3. Preheat oven to 425 degrees. In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 1/2 cups).
  4. Line a rimmed baking sheet with foil. Lift chicken from marinade, letting excess drip off (discard remaining marinade). Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly. Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.
  5. Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.