Today, I have a very special guest for you, but first let me tell you the hilarious story about how we met.
One of my daughters’ favorite shows is Cutthroat Kitchen. She wants to be a ballerina and a chef when she grows up. We’re watching the show where Heather is appearing on (yep, totally true!) and all the sudden one of her opponents is horribly upset that she’s doing so well on the show, because, after all, ‘she’s ONLY a blogger.’
Well, if you know anything about me, all the sudden, it just got PERSONAL!
I started praying that he would not win, and that Heather WOULD win to show the world that bloggers are some pretty fantastic people. Just sayin’. 😉 Well, she DID win (thank you Lord!) and I was so inspired by her poise and grace that I reached out to her. Isn’t it wonderful the technology that we have in our world today? One minute you could be watching T.V. and 10 minutes later, you could be having a conversation with that same person you just saw!
Heather is an AMAZING chef. She’s NOT “just a blogger.” She’s incredibly kind and has the chops to back up her skills as a chef. I’m truly honored to have her appear on the blog today…
This is a guest post by Heather Christo of HeatherChristo.com
My name is Heather Christo, and I am so excited to be getting the opportunity to guest post here with Sarah!
I love preparing dishes that are time efficient and made with simple, fresh ingredients. Like this Rosemary Chicken, Avocado and Bacon Salad. This dish is just exactly the kind of thing I want to be eating in the middle of a hot summer. It is not only beautiful and filled with so many of my favorite things (Avocado! Bacon!) but it is has tons of flavor and texture. I love being able to just eat a salad for dinner and feel totally satisfied like I didn’t miss out on anything.
4 pieces thick slab organic natural bacon, diced
2 chicken thighs
2 tablespoons rosemary needles, minced
1 large avocado
1 head romaine
1 bunch watercress
1 cup cherry tomatoes, sliced in half
¼ red onion, thinly sliced
Rosemary Vinaigrette Ingredients:
2 teaspoons dijon mustard
¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon chopped fresh rosemary
In a heavy skillet, cook the diced bacon over medium heat until it is crispy. Set aside.
Salt the chicken thighs. Add 1 tablespoon of olive oil and add the rosemary to the pan. Add the chicken thighs to the pan.
Cook the chicken thighs over medium-high heat until they were golden and crispy and cooked through, about 10 minutes.
Meanwhile assemble the salad. Combine a bed of romaine and watercress in your bowl or on a platter. Top with cherry tomatoes, red onion, and crispy bacon.
Slice the avocado, sprinkle the avocado with kosher salt. And pile them on the salad.
Slice the chicken and pile that on the salad.
Make the vinaigrette by whisking together the rosemary vinaigrette ingredients and season to taste with kosher salt.
Dress the salad and serve immediately.
For more delicious salads like this and easy, elegant, and healthy recipes, pick up a copy of Heather’s book Heather Christo’s Generous Table.
- 4 pieces thick slab organic natural bacon, diced
- 2 chicken thighs
- 2 tablespoons rosemary needles, minced
- Kosher salt
- Olive oil
- 1 large avocado
- 1 head romaine
- 1 bunch watercress
- 1 cup cherry tomatoes, sliced in half
- ¼ red onion, thinly sliced
- Rosemary Vinaigrette Ingredients:
- 2 teaspoons dijon mustard
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon chopped fresh rosemary
- Kosher salt
Heather Christo is a chef blogger over at HeatherChristo.com where she share’s delicious, seasonal, and healthy dishes 5 days a week. Although she’s a trained chef, she is also a busy working wife and mother of two young children – so she’s focused on easy to prepare dishes that are time efficient and made with simple, fresh ingredients. There are also quite a few food allergies in her family, so she is always conscious of exactly what goes into each and every dish she shares with you.
What is your absolute favorite chicken recipe?