Hi all– I’m happy to say I’m tucked in here in San Francisco waiting with Ani & Brian & Lois or the new baby to arrive! It could be any day now! (You know I’ll let you know when he arrives!)
But back to chicken– here’s dinner a couple nights ago. Spicy chicken, with bright salsa. It’s peach sweet, avocado creamy and a little tart from the lime juice. With a leafy green salad and a chunk of cornbread– a good end of summer dinner.
CHIPOTLE CHICKEN WITH AVOCADO PEACH SALSA
2 boneless skinless chicken breasts
3 tab. flour
2 to 3 tab. Chipotle Garlic chili powder*
2 tab. olive oil
1 to 2 tab. chopped cilantro
1 tsp. fresh lime juice
2 tab. red onion, chopped fine
1/4 tsp, freshly ground black pepper
1 tab. olive oil
1 avocado, peeled, pitted, cut to chunks
1 large peach, not peeled, pitted, cut to chunks
To cook the chicken, heat the olive oil in a medium high skillet. Then cut the chicken breasts horizontally to make 4 thinner chicken filets.
Mix the flour and Chipotle chili powder together in a flat bowl and dredge the chicken in the mixture on both sides before dropping it into the hot oil. Cook 3 to 4 minutes on each side until the chicken is well browned and cooked through.
To make the salsa, mix the cilantro, lime juice, red onion, salt, pepper and olive oil. Then cut in the peach and avocado. Mix it and spoon the salsa over the cooked chicken hot from the pan. Enjoy!
*The flavored chili powder was McCormick brand– but any chili powder would be good.
Hi all– Wanted to layer up a quick salad to go with our Thai Peanut Chicken (see previous post) and this is what we had in the fridge. It was on the table in 5 minutes– and thanks to a great peach, tasted like summer. Here it is:
SIMPLEST SUMMER SALAD
2 handfuls of bag baby spinach
1 peach, pitted and cut into chunks
a handful of pecans pieces
2 tab. good olive oil*
2 tab. of thick rich balsamic vinegar**
Layer it up in that order. Done.
*I love the Spanish Olive Oil from Trader Joe’s — it smells like a summer evening in Spain!
** Our kids gave us a couple bottles of the thickest sweetest balsamic from Westridge market in Ojai (thanks Jodi)– almost like vinegar maple syrup!! It makes my normal balsamic looks tired. So now I’m looking for the richest version I can find around here… It really made the salad.
P.S. I’m almost embarrassed to post this as a recipe. It’s so simple. But we really liked it and hope you do too!
Hello everyone– Summer morning here. The sun is filtering through the maple trees in the yard and fresh peach muffins in the oven. Oh, and did I mention the Olympics on the t.v.? I’m addicted. So I’ll be eating my muffins while I watch the kayakers coming down the rapids. So intrepid!
FRESH PEACH PECAN MUFFINS
1 large peach, or 2 smaller ones
1/4 cup canola oil
1 1/2 cup flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped pecans
Peel the peach and cut into small chunks. In a mixing bowl, beat together the egg, milk and oil. Then stir in the flour, sugar, baking powder and salt. Finally add in the peach and pecans. Spoon the batter into a muffin tin lined with paper muffin cups. Bake at 350 degrees for 15 -18 minutes until browned on top.
Love these muffins. Crispy around the edges with the crunchable pecans and sweet juicy bits of peach. Enjoy!