Grilled chicken is a summer favorite. The key is to assure that the chicken is moist and tender. I’ve always wanted to try a yogurt marinade and when I found this recipe, it fit the bill! I marinated the chicken for about 4 hours and it was delicious. Next time I’ll try marinating overnight to see if the flavors are even better.
I served with another new recipe for Mediterranean Edamame Salad (post and recipe on Friday) and loved the combination. The leftover chicken was great afterwards on green salad. Another new favorite for my recipe collection.
The original recipe called for pounding each piece of chicken between 2 sheets of waxed paper, pounding to 1/2 inch thickness. Instead, I cut each chicken breast in half to achieve the same thickness.
YOGURT-MARINATED GRILLED CHICKEN
8 skinless, boneless chicken breasts (about 3 lbs.)
2 cups plain whole-milk Greek yogurt
1 cup coarsely chopped fresh cilantro, plus more for topping
1/2 large onion, coarsely chopped
1/3 cup olive oil, plus more for grill grate
6 cloves garlic, coarsely chopped
1 tablespoon fresh lime juice
1 tablespoon garam masala
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground pepper
1 (2″) piece fresh ginger, peeled and chopped
Cut each piece of chicken breast in half to achieve 1/2″ thickness. Place chicken breasts in plastic ziplock bag.
Puree remaining ingredients in a food processor.
Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in refrigerator for a minimum of 3 hours or overnight.
Preheat grill to medium-high direct heat. Brush grill grate with oil. Scape excess marinade off chicken; season with salt. Grill until browned and cooked thoroughly, turning once.
Peach Salsa was a new discovery a few years ago. We’re lucky to live in the great state of Colorado which produces some of the finest peaches in the world. I love salsa, but fresh peach salsa is my favorite. My family has grown very fond of it and we can’t wait to have the first peach salsa of the season.
Peach Salsa was served last year as one of the dishes at daughter Megan’s bridal shower and included in the favor of three of her favorite dips. Today we’ll savor it and enjoy the last few days of summer in Colorado.
2 cups diced fresh peaches
1/2 cup sweet onion
2 tablespoons fresh cilantro leaves, chopped
1 jalapeno, finely diced
fresh lime juice
Mix all ingredients together. Fantastic with chips; also great with grilled fish or chicken.
Mexican Quiche hit my recipe box via Sunset Magazine circa early 1980s. Over the years, I have made with it with chorizo or more often with a savory sausage. Topped with a fresh slice of yummy avocado and tomato, it presents beautifully.
Recently I served Mexican Quiche at my annual Mother’s Day Coffee. There were a few pieces left over and were equally tasty the next day.
When serving a crowd, I often make the Quiche the night before and have it ready to pop in the oven the next morning. Enjoy!
1 pound chorizo (or savory) sausage
2 medium-size onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
4 tablespoons diced green chiles
2 cups half and half or milk
1 can sliced ripe olives, drained (2.5 oz.)
1 can whole kernel corn, drained (8.75 oz.)
3 cups shredded Jack cheese
Avocado and Tomato Slices
Fresh cilantro sprigs
Remove casings (if necessary) from chorizo. Crumble or finely chop meat and place in a wide frying pan; cook, stirring over medium-high heat until browned. Add onions and saute until tender. Drain off excess fat. Stir in salt, pepper, and chilies. Remove from heat.
In a large bowl, beat eggs and half-and-half just until blended. Stir in chorizo mixture, olives, corn and cheese. Evenly spread in a greased 10×15″ jelly roll pan.
3. Bake in 375F oven for 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Garnish with avocado, tomato, and cilantro.
My brother and his wife told me about this dish 20+ years ago and I collected the recipe but never made it…until…this summer. I had the great fortune of attending a yoga retreat in Copper Mountain Colorado this summer with wonderful gal pals. Our friend, Sue, made this dish for dinner one evening served with a salad and fruit and VOILA…it was a hit.
This dish is so easy and so tasty….my mouth is watering. My grown daughters and significant others are also in love with this dish that can be served for breakfast, lunch or dinner. Only three ingredients. Can you believe it? You won’t be disappointed!
GREEN CHILE PIE
7 ounce can of green chiles
3/4 pound shredded, Monterey Jack Cheese
Grease a pie plate. Spread chiles in bottom of pie plate. Shred cheese and spread over the chiles. Beat 4 eggs and pour evenly over the cheese.
Bake at 275 degrees for 1 hour. Cut into wedges or squares and serve with any of the following: salsa, sour cream, fresh cilantro, guacamole.
Every year I plant a vegetable garden with several varieties of tomatoes, onions, peppers, eggplant, green beans, zucchini, yellow squash, cilantro, basil, rosemary and thyme. 2011 was not my best year in the garden. Tomatoes were late to set but were coming on strong just in time for the first frost. I picked all of the green tomatoes and brought them in the house to ripen. Today is the day that this last memory of summer will create a wonderful fresh tomato salsa to share with neighbors and family this weekend.
Salsa is wonderful with chips but also a great topping for fresh fish, chicken, or even to dress a salad. Or if you’re desperate for salsa, just eat it with a spoon! My husband and I once observed a gentleman in a restaurant simply take the bowl of free salsa, crush in the free chips for his version of Gazpacho and then leave. I’m not a fan of that behavior, but what you do in the privacy of your own home is your business!
FRESH TOMATO SALSA
4 small (2 cups) tomatoes, peeled and chopped
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 jalapeno pepper, seeded and minced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon Cilantro
1/2 teaspoon oregano leaves
2 tablespoons oil
1 tablespoon lime or lemon juice
1 tablespoon vinegar
8 ounces tomato sauce