Chicken with Parmesan Grits and Tomatoes

I love, love, love this recipe! I found it in October's issue of Everyday Food Magazine. It comes from a section called Cooking for One, and the recipe as written really does only feed one. I doubled it and it fed my husband and me with a tiny bit left for lunch. Mrs. A was home by herself and promised Mr. A that she wouldn't  eat cupcakes for dinner again, so I passed this one on to her and she LOVED it. Success! So here goes:

Chicken with Parmesan Grits and Tomatoes

Chicken with Parmesan Grits and Tomatoes

Season one piece of chicken (recipe calls for thigh but I used breast) with salt and pepper and panfry. I used a non-stick skillet and no added fat. When done, set aside and cover. In same skillet, saute 2 t. olive oil, 1/4 yellow onion, 1/2 c. grape tomatoes, and 1 clove garlic, minced. Cook about 5 minutes until softened. Meanwhile, cook some instant grits according to package. This recipe calls for 1/4 c. grits in 1 c. boiling water. When cooked, stir in 2 T. parmesan cheese. (Or more.) I added a pinch of salt and some butter, though that might have actually added too much richness. Top grits with chicken and veggies and serve. Sprinkle with chopped parsley.

Lilac Pepper

Italian Paste tomatoes

Fenced off for safety

In other news: We are nearing winter now, and have had about a week of freezing temperatures. I brought most of my potted plants indoors. This confused Berwyn quite a bit, since he's allowed to pee on pots that are outside yet not allowed to pee on the same pots when they are in my kitchen. (People are weird.) I'm hoping to save the tomatoes that have been slowly but surely coming along. I also have herbs, peppers, and my big aloe vera plant indoors.

Shout out to my grandmother, who broke her hip yesterday morning. She seems to be in good spirits but should be having surgery tomorrow to reset the bone. Keep her in your prayers.