grilled chicken with dijon and lemon

how's this for a summer recipe. i have to admit my husband did the grilling, but i swear i did everything else!

grilled chicken with dijon and lemon

4 bone-in, skin-on chicken breasts
1 cup dijon mustard
2 lemons (both lemons zested and only 1 juiced)
1 tsp red pepper flakes
sea salt

1. prepare marinade by putting mustard in shallow bowl. zest 2 lemons adding the yumminess to the bowl. juice only 1 lemon into the bowl. add red pepper flakes.
2. paint mixture on chicken breasts and allow to marinate at room temp for 2 hours.
3. sprinkle sea salt on top of chicken and grill breasts at 375 degrees for 12-15 minutes on each side. you want to get the skin crispy so allow the time to do so.

adapted from anne burrell

balsamic bliss

made a steak tonight. i've been avoiding making steak inside thinking it was going to be disastrous. it was, however, pretty fabulous. if you want medium rare take away a minute on each side in the oven. medium well... add a minute.

balsamic marinated new york strip steak

2 new york strip steaks (about 1 1/2 lbs total weight)
marinade:
3/4 c balsamic vinegar
2 tbl brown sugar
2 garlic cloves
1 tsp crushed rosemary
salt & pepper

1. mix marinade. marinade steak for 15 minutes on each side.

2. preheat oven to 450 degrees. heat oven proof saute pan over stovetop to highest heat. wait to put steak on pan until screaming hot. (you want that carmelization). place steaks in pan for 30 seconds on each side.

3. put in oven for 3 minutes and flip over cooking opposite side for another 3 minutes. this will give you a nice "medium".

4. most important part of the whole recipe... allow steak to sit outside of the oven for at least 4 minutes. cut steak on an angle against the grain.