Clyde on NBC’s KSDK

In February Clyde went into Local Harvest Grocery in St. Louis to tape a segment for the St. Louis NBC affiliate, KSDK.  We just received word this morning that the segment will be airing tomorrow morning (Thursday, April 22) during the 5am and 6am news hours.  It might also air during the noon news hour.  Tune in if you can, or if not, I’ll post a link to the video here as soon as KSDK posts it on their website.   So exciting!  My hubby – a TV star!



Zesty Citrus Chicken

Warm weather is making me want all the foods that go with summer.  But we are back to spring, and a few of these nights have been pretty cold this week, so I haven’t wanted to be outside grilling.

Then I found this recipe, which sounded like the perfect compromise – summery citrus flavors, and indoor cooking!  Here’s my version, using what I had on hand:

1.Whisk together the following ingredients: 1 tablespoon orange zest, juice of 1 orange, 2 teaspoons lime zest, juice of 1 lime, 1 teaspoon ground thyme, 4 cloves of garlic passed through a garlic press, 1/4 teaspoon kosher salt, 1/8 teaspoon ground red pepper.

2.Place 1/4 cup of this mixture into a large plastic ziplock bag, reserving the rest of the mixture to the side.  Add 3-4 skinless boneless chicken breasts to the ziplock bag.  Let the chicken marinate for about 5 minutes or so.

3.Coat a skillet with spray oil and heat to medium high.  Add the chicken to the skillet, discarding the bag & the marinade.  Cook chicken for 2-3 minutes on each side, browning the chicken on both sides.  Add about 1 cup of Courtois to the skillet, cover and cook until the chicken is done all the way through.

4.While that’s cooking, add 1 tablespoon of olive oil to the reserved citrus/garlic mixture and whisk together.  Once the chicken is cooked, place a handful of spinach leaves on a plate, then place a chicken breast on top of the spinach.  Top the chicken & spinach with a spoonful of the reserved mixture.

This recipe took me only about 1/2 hour to make, so it was pretty fast.  I served it with rice and asparagas.  While I didn’t find this too spicy for me, if you are worried about the spiciness level, just cut down on the amount of garlic and/or red pepper that you use.  Or you could serve this with some Harvest Mist or Whittenburg wine to help cut the heat in the dish too.  Enjoy and Cheers!