Yesterday was Frank’s last day of his second summer semester of grad school! After 12 weeks of studying, writing, and sacrificing social time for studying, he’s finally ready to enjoy his weekends! Last night, I had plans to put down the books for the evening and celebrate another milestone in his academic career. I’m so proud of you Frank, and now let the three week summer vacation begin!
We spent the evening enjoying some drinks and playing Yahtzee! I admit, Frank won, but it was a close game and he hit two Yahtzee’s which put him in the lead. I just couldn’t catch up! Round two soon…and I will come back!
As for dinner, I’ve been planning this meal for a while and was waiting for the perfect night to crank up the grill. Though it poured rain here in Rhode Island all day, it let up during the evening which allowed us to head outside and grill up our dinner.
Bruschetta Pesto Grilled Chicken
4 pieces of boneless, skinless chicken thighs
3 tbsp. store-bought pesto
1. In a large ziploc, combine the chicken thighs and pesto. Let sit for at least 30 minutes (You could prepare this ahead of time and let it marinate in the fridge overnight)
2. Grill the chicken thighs on medium high heat until cooked through.
**Note: Chicken thighs are so delicious, tender and juicy. They are all dark meat and there tends to be extra fat which gives it extra flavor. We like to switch it up between the breast and the thigh every week, but the thigh also tends to be a little cheaper. If you’d like less fat while maintaining the tenderness, buy the thigh and simply trim the fat from the chicken!
1 tomato, diced small
1/8 cup of minced onion
2 garlic cloves, minced
1/4 cup of basil, washed and chopped
Salt and pepper, to taste
1. Chop all ingredients and combine them in a bowl. Add salt and pepper to taste.
2. Mix and let the bruschetta sit for at least an hour so the flavors can marinate until ready to eat!
After you’ve grilled up the chicken and the bruschetta has had time to marinate, top your piece of chicken with the tomato mix and enjoy! Frank grilled up some perfectly cooked eggplant on the side and we had some leftover tomato, mozzarella, basil skewers from a family party during last weekend!