* This will be my last entry for a month or so. I will be with my husband at the National Cancer Institute for his cancer treatments and will simply not be cooking. Although I might find some clever ideas for mixing and matching hospital food that could make for interesting reading.
Till then.... Let's talk grilled chicken.
I bet I grill chicken once a week in the summer. I love to load up the grill and have extras for the week. This is definitely going into the standard go-to recipe file , if for the salsa alone.
The chicken is allowed to marinate for several hours in a mixture of lemon juice, lemon zest, olive oil, cumin and red onion. Then it is grilled. Simple and a really nice flavor.
The star is the tri-colored salsa. If you look closely I actually cheated a little. The salsa calls for peppers, tomato,red onion,corn,and avocado. The dressing is olive oil, lemon juice, cilantro and salt and pepper. Here is my cheat, and you know what? I don't feel bad about it at all. The corn was so good that I decided to serve it on the cob the first night, thus leaving it out of the salsa. Instead I added chickpeas. This allows the recipe to be more of a salad and great for leftover lunches. Also I threw in some raw zucchini because my husband likes it. Right now he trumps recipe rules. The next day I cut the corn off the cob from the leftovers and put them in the salsa. It was even better the next day.
Here is the recipe as found on Epicurious:Grilled-Chicken-with-Tricolor-Salsa-2315
Yumm!
I will be keeping up my other site if you want to check in on how the fight against melanoma is going. http://anniefromasheville.wordpress.com/
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