Oh. Holy. Schmoley.
I have a new love. My new love is a cooking channel I did not realize existed.
Here is the link to their website:
You must go. You must check it out to find out the airtime for your area.
On this channel are some old favorites I thought were lost forever, like Nigella Lawson (can you believe she is 52?) I also found an old favorite with a new-to-me twist - good ole Rachael Ray has a show called "Week in a Day."
Even though they are calling 5 days a week, I'm still in love. The recipes are mouthwatering, easy to prepare, and complete with make-ahead tips.
Love.
Love.
Love.
I don't find myself in a time crunch at dinnertime too often, so I didn't do any of the make ahead parts. I just cooked myself into happy, happy, happy places today with her Salsa Marinated Chicken
I am in love. Did I already say that?
I made this recipe for 8. (It is only very slightly different from hers)
3 lbs boneless skinless chicken breast
8 medium roma tomatoes (a touch smaller than a baseball)
1 medium red onion (size of a baseball)
3 teaspoons minced garlic
2 jalapeno chili peppers
2 T. dried cilantro (I am guessing...you might have to add more)
Salt, to taste (sea salt or kosher salt)
Olive oil
1. Using a food processor with the grating disc, quarter the tomatoes and cut out the core, leaving all the juices and seeds. Add the red onion after peeling and quartering it, using the same disc.
2. Chop the jalapeno pepper finely after taking out the white insides. Leave the seeds in or take them out, it doesn't matter. Some of the kids are not thrilled with hot foods, so I left most of them out of the salsa. Add the pepper to the tomatoes and onion and mix, also adding the remaining ingredients except the olive oil.
3. Put the chicken breasts in a flat plastic container or plastic bag, whatever you like, and spread about 1/3 of the batch of salsa over the chicken. Add olive oil, about 1/3 cup according to her recipe (I didn't measure) and mix it all together.
4. Put the salsa without chicken in the fridge and marinate the salsa chicken as well for a few hours. I ended up having it in the fridge for about 4 hours.
5. Grill the chicken breasts over medium-high flame until cooked through, about 15 minutes if they are not too thick. I like to cut my chicken up into smaller pieces so they cook faster and so I can more easily make sure they are cooked thoroughly. Just dump all the marinade and juices right on top of the chicken. Yum. Yum. Yum.
I served mine with cilantro-lime flavored barley. The barley was absolutely fantastic, so I must share what I dumped into that.
Cook the barley according to the package directions (warning: it takes 50 minutes after water boils)
I would recommend cooking it in chicken broth. I forgot that I wanted to do this, so I ended up adding 2 bouillon cubes to the already cooking barley and it turned out well. I was sad that I forgot to defrost some of my homemade broth for it though.
This is what I used for 3/4 cup barley (measured DRY)
2 T. dried cilantro
2 T. olive oil
Juice of 1/2 lime
1/2 T. butter
Mix ingredients in serving bowl. Add cooked barley and mix.
So good. I wanted to eat it all, but I did not.
I added some steamed mixed veggies, my go-to, just tossed with olive oil, salt, and garlic.
Don't forget the salsa in the fridge! Serve it with your delicious dinner.
I had some right on top of my veggies and added more to my chicken as well.
2 comments:
This looks fantastic!! And it looks healthy too!
Holly, it was divine! It was heaven in my mouth. It was. Dare I say it? Better than chocolate. The only problem I had with this meal is that I did not quadruple the salsa amount, so I only had about 2 TBSP left at the end of dinner :( and I like to eat this type of salsa fresca with a spoon. By the pint!
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