We've had a stretch full of pretty relaxed summer days this week; it has been wonderful. Mornings over watering the garden (our first tomato and zucchini were ready to harvest!), trips to the park and the pool, evenings with friends. I love this pace - enough in each day to make it fun, but no set schedule, just what we needed.
This week we also ended up with two keeper recipes. A peanut butter cupcake that you can easily pair with the vanilla or chocolate frosting of your choice and a new chicken dish. We only tried 3 recipes so winding up with 2 keepers was a great outcome for the week! And actually I think you could use the roasted red pepper relish as a topping on bread for a twist on bruschetta - that would be absolutely delicious!
Time to get back out to the firepit! Happy Cooking!
Peanut Butter Cupcakes
Pan Seared Chicken with Roasted Red Pepper Relish