No matter how great the food is over here, sometimes you just want to have what you know, you know? Z and I compiled a list of foods we miss from home. To be honest, it’s not very long. Dill pickle chips. Bagels. We both will be hitting up Tim Hortons when we’re back in the mother country. My biggest thing I actually miss is yellow mustard. Weird, right? But you just can’t find it here. And I know that Z misses his Kraft Dinner. We might need to stock up on that one when we can.
In order to fulfill my need for back-home cooking, I got the barbecue fired up (well, got Z to). We have this fantastic marinade for chicken, but we haven’t used it for awhile. It was heaven being able to whip it up again. It’s pretty easy and so delicious.
1/3 balsamic vinegar
1/3 cup ketchup
3 tbsp olive oil
1 tbsp dried thyme
2 tbsp Dijon mustard
2 cloves garlic, minced
4 chicken thighs (or breasts)
Whisk together ingredients from balsamic vinegar to garlic. Coat the chicken in the sauce and let sit for at least an hour, up to overnight, in the fridge. Then just throw on the barbecue and grill until chicken is cooked through. You can take the remaining sauce and boil it up to make sure it’s free of that pesky salmonella or whatever is in there from the raw chicken. Serve the chicken with the sauce over top.
To round out our meal, I made up some baked potato salad. This wasn’t my favourite potato salad ever. I picked this one because it was mayo-free, so obstensibly healthier. What I ended up not liking about this was the lack of mayo, so that didn’t really work out. Also, we haven’t been able to find any dill pickles that aren’t sweet (one more thing to add to the list, I guess), and the sweetness just didn’t work for me. If you by any chance want to see the recipe, I got it over here.
For the finale, I made up a blueberry pie. Nothing brings back memories of warm summer evenings than fresh blueberry pie. Confession time: I just didn’t even try with the crust. I don’t make a good pie crust, and from where I’m standing, why bother? I can easily buy one that’s going to taste just fine, and it’s WAY easier. Way less clean up. Now, I’m not saying I’m never going to make a pie from scratch, ever. It’s just … maybe I’ll wait until I have a little more time on my hands, you know?
The filling came together easily. It helps when the blueberries are fresh and plentiful.
Blueberry Pie Filling
5 cups of blueberries (I started with 6 cups, but ate at least one cup of these while working, easily)
2 tbsp flour
1/2 stick unsalted butter, cut into small cubes
1 cup sugar
1 lemon, zested and juiced
Place the crust into a greased 9-inch pie plate. Mix up all the ingredients together. Let it sit for a bit as the sugar draws out the juices from the berries. Then pour them into the prepared crust. I baked the crust based on the store-bought package, that’s all. Easy peasy, I ended up with this: