Jerk Chicken with Pineapple Salsa

Chicken can get so boring, and finding good recipes that actually can mix it up and make it something extra special and delicious can be a challenge!  We’ve done the work for you, this is truly a great chicken recipe that mixes up boring and brings you a super healthy flavorful meal with spicy peppers, ginger, scallions and cool fresh salsa to top it off.  Pounding the chicken breast to 1/2 inch thickness allows you to cook the chicken quicker and perfectly even so you don’t end up with a thick juicy part with that thin dried out part ( you know what I am talking about!)- this is all tender and juicy and fast!  TIP: Make sure you chop you habanero with gloves on your hands, trust.  Ok without further ado, the recipe:

Chicken with Jerk Sauce and Cool Pineapple Salsa
Adapted from Ellie Krieger

Ingredients

For the salsa:
1 tablespoon honey
1 tablespoon lime juice
1 cup finely diced fresh pineapple
1/3 cup finely diced, cherry tomatoes ( we used yellow)
1 tablespoon chopped fresh cilantro

For the chicken:
4 teaspoons olive oil, divided
4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick
1 cup chopped scallions (about 6 scallions)
1 habanero chile pepper, seeded and finely minced (wear gloves when handling)
2 cloves garlic, minced
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground
1 teaspoon allspice
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
1/2 cup low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice

Directions
For the salsa:

In a small bowl whisk together the honey and the lime juice. Combine the pineapple, tomato and cilantro in a medium bowl, pour the dressing over and toss to combine. Set aside.

For the chicken:

Place flattened chicken breasts in a ziplock bag and add some marinade- 2 dashes soy sauce, a tablespoon of olive oil, salt and pepper, and a dash of thyme.  Seal bag and mix to coat well.
Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.

Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce.

Serve with the pineapple salsa on top, We also had a kale salad and avocado.  Enjoy!

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White Chili… for summer

I know, I know, it’s so steaming hot out this week and we made chili!  We must be crazy, but honestly, it’s so light in this white version, so affordable to make, and so healthy for you to eat that we just went for it.  And I am a little bummed that I just finished the last portion of leftovers today, I could have continued eating this once a day for much longer.  There are so many fresh delicious flavors, a great texture with hominy and bean and turkey, filling, satisfying and plain old good.  If you can’t take the heat, pun intended, just eat this leftover cold.  We served it hot with cool creamy sour cream and fresh grated Gouda or low fat cheddar, topped with fresh cilantro= perfection in a bowl.  Don’t hate, just make it, you won’t be sorry.

White Chili; Recipe by Ellie Krieger

Serves 6

Ingredients
1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper, more to taste
1 pound ground white meat turkey
2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed
4 cups low-sodium chicken broth
3/4 teaspoon dried oregano
1 (15.5-ounce) can hominy, drained and rinsed
Salt
1/4 cup nonfat plain Greek-style yogurt or Sour Cream
2 tablespoons chopped fresh cilantro leaves
Lime wedges
Directions
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

August is half full

Summer is such a special time of year, it’s the time to try new experiences, travel, spend outdoor active time with friends and family, enjoy the sun on your skin, late night bon fires and smores, camping, boating, the good stuff in life.  We have been blessed with a wonderful summer, just enough must do’s have been checked off our list, we’ve certainly been eating well and now we are halfway through August.  Here’s a look at what we’ve had on our plates:

Sailing with friends on Lake Michigan at sunset

lazy Sundays cuddling with this guy

Family reunion for Joe’s military retirement, bonus= spending time with our new gorgeous baby niece 🙂

Jason’s photo documentary of the O’Connor family farms

Jason’s day job, on set, so cool

WALKING TACOS are the new black, and Big Star knows how to do it up: http://bigstarchicago.com/