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LIZ HEATHER

August 5, 2025

Favourite Summer Recipes

by Liz Heather in Food, Recipes


Baby tomatoes in August

Baby tomatoes in August

I realized recently that it’s purely because of summer produce that I started to tolerate (and dare I say enjoy) this season. It’s kind of amazing. I think there are only two periods of my life: who I was before I ate an heirloom tomato and who I became afterward. Favourite summer recipes ahead!

White Chocolate Strawberry Scones (but with cake flour and you can sub apricots instead of strawberries should the mood strike you)

White Chocolate Apricot Scone

Grilled Chicken Caprese Pasta Salad

The Absolute Best Summer Tomato Panzanella Salad (with added fresh mozzarella) (you also have to be a lover of raw garlic if you make this recipe)

Grilled Chicken Club with Rosemary Aioli

Grilled Chicken Club Sandwich with Rosemary Aioli

Heirloom Tomato Toast

Heirloom Tomato Toast

Summer Steak Salad

Summer Steak Salad

Incredibly Easy Slow Cooker Ribs

Blueberry Breakfast Cookies

Ricotta and Tomato Jam Jar (a Nordstrom recipe)

The Best Ever Banana Pudding (the Magnolia Bakery recipe)

Banana Pudding (Magnolia Bakery recipe)

Lemon Mascarpone Sorbet

Lemon Mascarpone Sorbet

S’mores Pie (legit the easiest dessert on the planet to make)

S’mores Pie

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September 17, 2014

Grilled Chicken with Rosemary Aioli

by Liz Heather in Food, Recipes


I can't stop making this sandwich. The rosemary sauce tastes like nothing i've ever had before. (Quick tip: don't substitute the rosemary for tarragon, I tried that as an alternative one time and it was pretty gross.) MAKE THIS SANDWICH!

Ingredients

For the Chicken Club
½ pound boneless skinless chicken breast
4 slices of turkey bacon
4 slices whole wheat bread or sourdough (your choice)
Iceberg lettuce to cover two sandwiches
2 thick slices fresh tomato

For the Rosemary Aioli
1 semi-hard boiled egg (the original recipe calls for a coddled egg and I tried that and failed, but a semi-hard boiled egg tastes just as good)
1 large clove garlic crushed
½ teaspoon Dijon mustard
Pinch of salt
Pinch of pepper
2 teaspoons lemon juice
4 tablespoons minced fresh rosemary
1/3 cup olive oil (or less depending on your love of olive oil)

Instructions

  1. Cut the chicken into two equal portions and pound each out to about ¼ inch thick. Put it aside. 
  2. Boil that one egg until it's semi-hard (if the water is already boiling, I put the egg in for 7-8 minutes then take it out and put it aside).
  3. Cook bacon until crisp, drain on paper towels and set aside.
  4. To prepare the aioli, place the egg, crushed garlic, mustard, salt, pepper, lemon juice and rosemary in a food processor and pulse to combine. With the machine running, slowly dribble in oil until the mixture resembles the consistency of mayonnaise. Use more or less oil as needed. But also, if you don't have a food processor, this can be done by hand and it's just as good (you just have to finely chop that garlic and rosemary).
  5. Grill the chicken on both sides until cooked through. 
  6. After you toast your bread, rub a piece of raw garlic against each piece of bread.
  7. To assemble, place a piece of toast on your cutting board and smear with the aioli. Then lay a cooked chicken breast portion over the aioli and put the bacon, lettuce and tomato on top. Smear more aioli on the other piece of bread. If you can get the nice long rosemary stems, you can use them to skewer your sandwich, if not long tooth picks will work just fine.
  8. If you have a slow cooker, you could also just cook the chicken in there on low for eight hours or high for four hours.

This recipe was adapted slightly from A Family Feast.

TAGS: chicken recipes, chicken, recipes, rosemary aioli, Liz Heather, turkey bacon, food