Tag Archives: chicken

Chicken-Mushroom {and Spinach} Quesadillas

Posted on by Run DMT
8

PhotobucketIt seems that I’m on a bit of a spinach kick.

But after having my wisdom teeth pulled, I was craving greens.  I seriously missed salad, fruit and any other good for you food.

So imagine my foodie thrill when I found this quesadilla recipe in a cookbook I stole…er I mean…borrowed from MIL.

My MIL (a great cook) has stacks upon stacks of cookbooks and every time I visit her, I ask to borrow one.  She’d be happy to know that her cookbooks are being used, loved and becoming very soiled.   I always say a clean cookbook is a wasted cookbook and one that gets donated to the public library.

Stealing the cookbook, So Easy, from my MIL was a true treat as we’ve tried several  easy recipes and they’ve all been delicious and a HUGE hit with every Taylor, from the tiny one to the oldest one and everyone in between.

This quesadilla recipe will be a regular rotating meal on the menu, for sure.  And funny enough, they’ve been so easy to make!

Without going into a big review of the cookbook, I just want to add that I absolutely love the nutritional information listed alongside each recipe.  With trying to eat health and watch my cholesterol, that information is so helpful!

This quesadilla recipe calls for “cooked chicken” and Krieger recommends keeping pre-cooked chicken on hand whether it’s rotisserie chicken or packaged chicken found in the refrigerator section of your grocery store.  For the purpose of this recipe, I pounded out two chicken breasts and sautéed them in a little olive oil, garlic, salt and pepper.

Also, the original recipe calls for whole wheat tortillas, but my kids won’t eat them.  I used white, but I’m sure any flavor would work well with the filling.

Chicken-Mushroom {and Spinach} Quesadillas

Ingredients

1 Tbsp olive oil

1 large onion chopped

8 ounces white mushrooms, coarsely chopped

3 garlic cloves, minced

2 cups cooked diced skinless boneless chicken breasts

2 tsp ground cumin

1 tsp chili powder

1 tsp dried oregano

2 cups baby spinach leaves, coarsely chopped

½ tsp salt

¼ tsp ground black pepper

4 – 10 inch flour tortillas

1 cup shredded Monterey Jack cheese

Directions

Heat oil in a large skillet over a medium heat.  Add onions and sauté until soft.  Add mushrooms and cook until mushroom water has evaporated and they begin to brown, 5-7 minutes.  Add the garlic and cook for a minute.  Add chicken and spices and stir until all spices are incorporated.  Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay tortillas on an electric griddle on a low heat (or prepare a large skillet with cooking spray).  Sprinkle half the tortilla with 2 Tbsp of shredded cheese. Using a slotted spoon, top each tortilla with ¼ cup of chicken filling over the cheese.  Then, add sprinkle another Tbsp shredded cheese over the filling.  Fold the tortilla over to make half-moons, pressing down lightly to seal them closed.  After about 2 minutes, flip tortilla and heat other side for about two minutes.

Slice each quesadilla in half.  Serve with sour cream and salsa.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



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Chicken Pot Stickers for Chinese New Year

Posted on by Run DMT
6

PhotobucketGung Hay Fat Choy!

Did you know that Chinese New Year is a 15-day long celebration?

That’s 15 more reasons to eat Chinese food!

Of course, I didn’t cook 15 Chinese dishes, but I did serve my family Chinese Chicken Pot Stickers this week, which are always a huge hit with my family.

The preparation is a bit time consuming (about an hour), but if my whole family eats without complaint, then it’s totally worth it.

I’ve modified the Steamy Kitchen recipe to include ground chicken, because we prefer chicken and we typically don’t eat pork.  Also, my local supermarket doesn’t carry dumpling skins, so I use wonton wraps, which seem to work fine.  The pleating part gets a bit tricky, though.

Of course using the wonton wrappers, I make way more dumplings than my family could ever eat in one sitting, but they are great leftovers.

One of these days I’ll visit an Asian market to buy dumpling skins to make real Chinese Pot Stickers.  But for now, this will have to do.  Like I said already, it works and it’s just as tasty too.

(By the way, that’s Hot and Sour Soup in the background from our local Chinese take-out restaurant.  I have yet to learn how to make that.)

 

Chinese Chicken Pot Stickers

Ingredients
1 package of frozen dumpling skins, defrosted overnight in refrigerator or 40 minutes room temp (Do not microwave or set in water.)
1 pound ground chicken
3 stalks green onions, cut into 2 inch sections
1/2 cup canned bamboo shoots, drained and rinsed
1 garlic clove
2 tablespoons soy sauce
1/2 teaspoon kosher salt
1 teaspoon freshly grated ginger
1 tablespoon rice wine (or dry sherry)
2 Tbsp canola oil
¼ cup water

For the slurry
1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl water

Dipping Sauce
1 teaspoon Asian chili sauce
1/4 cup soy sauce
2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar

Directions
In a food processor, add the chicken, green onions, garlic, ginger and bamboo shoots and pulse several times.  Then, in a large bowl, combine soy sauce, salt, cornstarch, ginger, rice wine.  Add chicken mixture and combine well.

Spoon 1 teaspoon of the filling onto dumpling skin. With your finger, dab a bit of the cornstarch slurry around the edges of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn’t dry out.

When ready to cook, heat a large nonstick pan with canola oil over medium-high heat.  (I use an electric griddle.) When the oil is hot but not smoking, add the dumplings, flat side down to the pan. Let fry for 1 minute until the bottoms are light golden brown.

Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through.

Remove to plate covered with paper towel to drain excess oil and water.

Wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings.

Serve with dipping sauce. (Serves 6-8)

Thanks for joining our weekly Friday Food Fight.  Link up and see what everyone else is flinging this week.  



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Chicken Salsa Soup

Posted on by Run DMT
7

PhotobucketA few weeks ago, as part of our New Year’s resolution, Iron Chef Allan and I thought it would be fun to have soup for dinner on Sundays, which we would appropriately call “Soup Sundays”.  Original and clever, I know.

Our Soup Sundays would help us spice our usual menus by trying some recipe as well as returning some forgotten favorites into the mix.  Upon our first installment of Soup Sunday, we decided to try a new recipe and Rachel Ray’s Chicken Salsa Soup.

Does anyone tear recipes out of magazines and store them into a notebook?  Well, this particular recipe had been tucked away in my notebook for a couple years.  Such a sin, because this soup is too delicious not to try!  And it was a perfectly delicious pick to start our Soup Sundays!

We modified the soup recipe by adding chicken breast instead of thighs, because we don’t like dark meat.

Also, before you start the soup, you have to make the Rachel Ray’s Salsa Fresca.  It’s the base for the soup, but it is also delicious with tortilla chips or as topping to any Tex-Mex dish.  There’s a ton of cilantro in it, which I love, because you can never have too much cilantro in salsa!

Rachel Ray’s Salsa Fresca (Borrowed from Everyday with Rachel Ray Magazine.)

Ingredients

1 cup packed coarsely chopped cilantro

2 cloves garlic

½  onion, coarsely chopped

1 jalapeño chile, halved lengthwise

2 ½ pounds ripe tomatoes (7 or 8), cored and quartered

Juice of 1 lime

Salt

Directions

Using a food processor, pulse the cilantro and garlic together for 30 seconds. Scrape down the sides, add the onion and jalapeño and pulse until finely chopped; transfer to a medium bowl.

Working in batches, add the tomatoes to the food processor and pulse until finely chopped. Add to the cilantro mixture. Stir in the lime juice; season with salt.

Rachel Ray’s Chicken Salsa Soup (Borrowed from Everyday with Rachel Ray Magazine.)

Ingredients

¼ cup extra-virgin olive oil

1 onion, chopped

1 head garlic, cloves finely chopped

2 pounds skinless, boneless chicken breasts

One 32-ounce container (4 cups) chicken broth

1 ½ cups Salsa Fresca

Salt

1 avocado, thinly sliced lengthwise (optional)

1 cup chopped cilantro (optional)

¼ cup sour cream (optional)

Directions

In a large Dutch oven, heat the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook for 3 minutes. Add the chicken breast and broth, bring to a boil and simmer for 4 minutes. Stir in 1 cup salsa, cover and remove from the heat. Let stand until the chicken is cooked through, about 45 minutes. Transfer the chicken to a cutting board and shred.

Return the broth to a simmer; season with salt. Add shredded chicken to pot.

When ready to serve soup, top each bowl with avocado, cilantro, sour cream and remaining salsa.

Now link up and see what If I Could Escape and Gone Bananas are flinging for this week’s Friday Food Fight.  



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Baked Penne with Chicken Sausage and Broiled Eggplant

Posted on by Run DMT
9

PhotobucketI judge my life by ways of moan and groans from my children.  If I prepare a dinner that produces very little complaining, then it’s a winner and one to add to the menu rotation.  When I serve Baked Penne with Chicken Sausage and Broiled Eggplant, there is very little belly aching from my children and that makes for a pleasant dinner in more ways than one.

Since this pasta casserole is large enough to feed an army, it feeds my family for days.  I actually freeze small portions of it to have for lunch or dinner in a pinch.  Frozen leftovers reheat beautifully and taste just as good the second (or third) time around.

I stumbled upon this recipe in a William-Sonoma cookbook, Classic Pasta at Home, however, I’ve modified and…eh hem…perfected the recipe to our liking.   For example, I added my own tomato sauce recipe, but with dried oregano, doubled the amount and left some sauce to the side because my family likes extra sauce served on top.

I omitted the step to salt the eggplant, because when using a fresh eggplant, there’s no need to salt it to pull out the moisture.  (When selecting an eggplant, choose one that is dark purple and heavy.  It should feel slightly firm and with a soft, spongy give and should spring back when pressed. Too spongy means the eggplant is old.)  Plus, I baked the eggplant for 10 minutes on each side and then finished the eggplant off by broiling the slices for about 5 minutes for a beautiful golden brown color.

I also added part-skim ricotta and added part-skim mozzarella to the ingredients.

Like, I said, pasta perfection.
 
Baked Penne with Chicken Sausage and Broiled Eggplant

Ingredients

1 eggplant, sliced into ½ inch round slices

1 ½ tsp salt

3 Tbsp olive oil

1 chopped yellow onion

8 cloves minced garlic

2 cartons of Pomi chopped tomatoes

4 tsp dried oregano

½ tsp crushed red pepper

½ tsp ground black pepper

1 lb mild Italian chicken sausage, casings removed and broken into crumbles

1 lb. dried penne

8 oz of part-skim ricotta cheese

½ cup shredded mozzarella cheese

¼ cup grated parmesan cheese
 
Directions

Preheat oven to 400˚.

Arrange eggplant slices on an oiled cookie sheet.  Brush each side with olive oil and sprinkle with salt.  Bake in oven for 10 minutes on each side to soften the eggplant.  Then, broil the eggplant for 5 minutes to produce a golden brown color.  Remove eggplant from cookie sheet and lay each slice on a dish covered with paper towel to cool and drain excess olive oil.

In a large sauté pan on a medium to low setting, heat 1 Tbsp olive oil.   Add onions and sauté’ until translucent.  Add garlic and sauté for a few minutes to soften the garlic.  Add tomatoes, oregano, 1 tsp salt, red pepper flakes and black pepper.  Bring to a simmer, about 5 minutes.  Taste and adjust accordingly.  Then, remove half the sauce from the pan and set to the side to be served with casserole.

Add sausage to remaining sauce.  Stir the sausage crumbles into sauce while breaking the crumbles into smaller pieces.  Simmer and occasionally stir for another 10 minutes or until sauce thickens.

Bring a large pot of salted water to a boil on a high heat.  Add penne, stir well and cook for 6 minutes.  Drain and return to pot.  Add sauce with sausage and ricotta and toss.

In a 9×11 oven-safe baking dish, make a layer of pasta using half the pasta.  Top with eggplant.  Add another layer of pasta and another layer of eggplant.  Sprinkle with mozzarella and parmesan.

Bake for 20 minutes or until cheese is slightly golden brown.  Remove from oven and let stand for 5 minutes.

Slice and serve each piece with tomato sauce drizzled over top.

 

 

Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.



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Apron’s Perfect Panko Chicken with Hummus and Zesty Honey Carrots

Posted on by Run DMT
10

PhotobucketEvery Sunday, my family and I time our trips to the supermarket just right.  We always manage to arrive at Publix during the Apron’s recipe demonstrations and we snack while we shop.

Although I always dive right in to taste each week’s dish, Iron Chef Allan usually turns his nose up at the food.  That was until I raved about Apron’s Perfect Panko Chicken with Hummus.  After some gentle prodding to try it, Allan tasted his first Apron’s recipe and he was pretty impressed with the perfect panko chicken.

Later that week, I prepared my own version of the Perfect Panko Chicken.  Rather than an egg wash, hummus binded the panko breading to the chicken breast.  However, I used a generous helping of my own homemade hummus instead of the store bought brand suggested in the Apron’s recipe.  I then followed the steps accordingly, but omitted the rice because I thought couscous would complement the chicken better.

A lightly breaded panko chicken breast served on generous pile of couscous with a drizzle of cilantro-lime hummus and some Zesty Honey Carrots on the side.

It really was perfection.

Run DMT’s  Slightly Modified Version of Apron’s Perfect Panko Chicken with Hummus

Ingredients

Juice of 2 limes
3 tablespoons fresh cilantro, coarsely chopped
4 chicken cutlets (about 1 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 cup of hummus
3/4 cup panko bread crumbs
3 tablespoons canola oil
1 tablespoon water

Directions

Pound chicken breasts until ¼ thick.  Season chicken with salt and pepper. Generously coat both sides of chicken with hummus (about 1 tablespoon for each cutlet).  Drench the cutlets and do not remove excess hummus.  Dip chicken into panko, coating both sides.

Preheat canola oil in large sauté pan on medium heat.  Then add chicken and cook for 4 minutes each side or until 165°F.

Combine remaining 1/2 cup hummus with cilantro, lime juice, and water.  Drizzle sauce over chicken. Serve on a bed of couscous or rice.

 

Zesty Honey Carrots

Ingredients

1 (16-oz) bag dip chip cut carrots
2 tablespoons honey
2 teaspoons chili powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Directions

Place carrots in microwave-safe dish and cover; microwave on HIGH 4–5 minutes or until tender. Drain any water in dish.

Whisk together in medium bowl, honey, chili powder, salt, and pepper until blended. Stir carrots into sauce. Serve.

 

Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.

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Sweet and Savory Chicken Salad

Posted on by Run DMT
11

For me, the best part of a roasted chicken is the leftover breast meat…

…because I make chicken salad with it.  And I love me some chicken salad!

Now, I make my chicken salad with canola oil based mayonnaise, which makes it somewhat less fattening.  Then, I plop it on some toasted whole grain bread and top it leafy lettuce.  YUM!

As for my recipe, honestly I eyeball it so I’m not really sure about the quantities listed below, but you get the idea.  Plus, it also depends on what ingredients I have on hand.  Sometimes I’ll add dried cranberries and chopped apples.  Anything goes! It’s all good.

Chicken Salad

Ingredients

½ cup chopped chicken breast

4 Tbsp mayonnaise

2 Tbsp minced celery (about 2 stalks)

2 Tbsp minced red onion

¼ cup sliced raw almonds

¼ cup of red seedless grapes cut into halves

Directions

Add all the ingredients in a small bowl.  Mix until well combined.  Add salt and pepper, if needed.

Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.



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Mojo in My Mojo Marinade

Posted on by Run DMT
13

Mojo roast chicken is an entrée that’s a regular on our menu rotation, especially since my husband raves about it every time I serve it.

My mojo roast chicken always finishes nicely with the gorgeous golden brown color and crunchy charred garlic bits.  The kids devour the crispy skin which is probably not the healthiest part of the chicken, but at least they save me from eating it and that’s a good thing.  Although, if you eat the skin, it could very well clog and cleanse out your arteries at the same time with each bite since my mojo marinade recipe contains 6 cloves of garlic.  But if it doesn’t cleanse your arteries, at least it will keep the werewolves away!

After I prepare the marinade and completely coat the chicken over and under the skin, I pour the remaining mojo marinade inside the cavity and stuff the squeezed limes in there too.  This produces an even juicer and tender mouth-watering meat.  Then on top, I’ll sprinkle a bit more kosher salt and a touch more black pepper.

Then this perfectly dressed bird flies into the oven set at 450˚ and cooks for about 20 minutes per pound or until it reaches an internal temperature of 170˚.  Once out of the oven, it rests for a few minutes or until it reaches 180˚ after which my lovely assistant, Iron Chef Allan, carves it.

As for side dishes, I’ll serve slices of chicken breast or a leg portion on top of a bed of couscous with a heaping pile of roasted veggies.  I know how to put the mojo in my mojo.  Yeah, baby!

Mojo Marinade for Roast Chicken

Ingredients

¼-½ cup olive oil

Juice of two limes

2 tsp cumin

2 tsp oregano

6 cloves garlic, minced

1 tsp salt

½ tsp black pepper

¼ tsp red pepper flakes.

Directions

Add all the ingredients in a small bowl.  Whisk until well combined.

Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.



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Crowd-Pleasing Chicken Cutlets

Posted on by Run DMT
13

PhotobucketI must being returning to my roots these days, because I keep creating some unbelievably tasty Italian dishes, like these chicken cutlets.  I should leave a check on the table at the end of dinner to start earning some tips for all my hard labor.  Actually, I pride myself in making some really simple yummy dishes, so honestly there’s no real hard labor involved.  But I should probably throw flour on my face like the old Rice Krispies commercial so it looks troublesome.

These chicken cutlets taste delicious blanketed by either of the sauces I shared here or here.  A side of your favorite pasta makes a nice companion to this dish too.  Lay a slice of fresh mozzarella on these bad boys and you’ve got yourself some fancy schmancy restaurant-style chicken parmesan like mama used to make.

Italian-Style Chicken Cutlets

Ingredients

1 lb boneless chicken breasts

¼ cup of olive oil

1 cup all purpose flour

2 eggs

1 cups plain bread crumbs

1 tsp garlic powder

1 tsp onion powder

1 tsp thyme

¼ tsp red pepper flakes

1 tsp salt

½ tsp black pepper

 

Directions

Using the flat side of a meat mallet, pound the chicken cutlets to ¼- ½ inch thick.  Warm a ¼ cup of olive oil in a griddle set to 350 degrees.

Pour flour into one bowl, prepare an egg wash in another bowl and then combine the bread crumbs and spices in another bowl.  Lay each breast in the flour covering both sides of the fillet.  Then, lay the flour breast in the egg wash and wipe off excess egg.  Then, cover both sides of chicken breast with the bread crumb mixture and lay in heated olive oil.  Sauté until golden brown on both sides (about 4-5 minutes for each side).

Serve smothered with your favorite tomato sauce and a side of pasta.

 

Even though Karen is back in the States, we’re continuing to fling foods at one another. Link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.



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“Healthy” Chicken and Waffles

Posted on by Run DMT
16

PhotobucketThat’s right.  You heard me. Chicken and Waffles.  This strange sweet and savory pair has been getting a lot of attention on the television lately despite being served at Stumps Supper Club with a side of mashed potatoes for years.

 

And as of late, this ambiguously strange duo has been getting a lot of attention on Twitter too, which prompted a drool-inducing idea of driving around the Tampa Bay area tasting each one and calling it my “Chicken and Waffle Tampa Tour”, but then my butt cheeks would look like chicken and waffles.  Not to mention, my car and my cholesterol probably couldn’t take it either.

 

So, then Kirsten of Gone Bananas couldn’t even stomach the thought of eating all that greasy, fried food even when I suggested splitting a meal had the BRILLIANT suggestion of making our own healthy version.  How hard could it be, right? Abso-freaking-lutely!

 

First, we had to find an unfried chicken recipe, but everything required at least a stick of butter and that simply could not do!  Therefore, we concocted our own healthy baked chicken tenders using flour, an egg wash in place of butter and crushed Corn Flakes.  We even demonstrated our mad chicken strip skills in a few how-to vlogs for your viewing pleasure.

 

 

 

 

 

Next we made the accompaniment: the waffles.  Sorry.  No how-to vlogs for our first-time-ever-from-scratch waffles, but we were quite impressed with ourselves for achieving such wonderful waffles!

 

Seriously, this dish was easy enough to replicate in a healthy way.  But more than that, it was tasty.  I was truly surprised by how well waffles drenched in syrup complimented the savory chicken strips and how nicely the crunchy Corn Flake breading soaked up some of the syrup too.

 

But did this dish pass the Iron Chef Allan taste test?  Would our kids even touch it?

 

Y’all, this unfried, “healthy” Southern combo classic was a hit with the whole family.  And my cholesterol and my thighs were thankful too.

 

 

Run DMT’s Unfried Chicken Fingers

Ingredients

1 lb. chicken tenders

2 cups crushed Corn Flakes

2 cups all-purpose flour

1 tsp salt

1 tsp black ground pepper

¼ tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

2 eggs

 

Directions

Preheat oven to 375 degrees.

 

In a large bowl, combine flour, salt, pepper, garlic, cayenne pepper, garlic and onion powder.  Rinse chicken tenders in a colander and then drench the wet tenders in the flour mixture.

 

Whisk eggs in a bowl.  Then, drench the flour battered chicken tenders in the egg wash.  Next, in another large bowl, coat the egg washed chicken tenders in the crushed Corn Flakes.  Lay about an inch apart on a cookie sheet greased with cooking spray.  Bake for 20 minutes.

 

Better for Your Waistline Waffles

Ingredients

1 ¾ white wheat flour

1 Tbsp baking powder

1 Tbsp sugar

½ tsp salt

½ tsp baking soda

2 eggs

1 stick melted butter or 1/2 cup Canola oil

1 cup milk

½ cup reduced fat sour cream

Maple syrup

 

Directions

Preheat waffle iron to a medium heat.

 

In a large bowl, whisk dry ingredients.  Then mix all wet ingredients in another bowl.  Make a well in the center of the dry ingredients and pour in wet ingredients.  Combine ingredients with a few swift strokes to avoid breaking down the gluten.   Batter should be lumpy.

 

Using a small ladle, pour the batter onto the waffle iron.  Close lid and bake for approximately 4 minutes.  Set finished waffles on a cooling rack.

 

When ready to serve, generously pour maple syrup on top with a side of Unfried Chicken Fingers.

 

 

Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.

 


 

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Feeling Like a Jerk

Posted on by Run DMT
15

After visiting the Cayman Islands for our honeymoon many moons ago, Allan and I began to crave Caribbean flavors.  Fortunately living in Florida, we’re relatively close to the Caribbean, its lifestyle and wonderful foods. Whenever we spot a dish with Caribbean flair on a menu, we don’t pass it up.

 

Last summer, Allan found a Bobby Flay Jerk Grilled Chicken recipe but tweaked the recipe (as only Iron Chef Allan could do) into fabulous a Jerk marinade that sends us back to the Caribbean with every bite.

 

When Allan last prepared this dish, he cubed the chicken and grilled it on skewers as bite size morsels for wraps and as his sous-chef, I made the mango salsa. The sweet paired with the heat is simply delicious!

 

 

This marinade and mango salsa also works well with whole boneless chicken breasts for sandwiches or served on a bed of rice.

 

Jerk Chicken

Ingredients

1 lb boneless chicken breast

1/4 cup olive oil

½ red onion

1 large Habanero pepper, stem and seeds removed

1 tablespoon fresh ginger (about 1″)

3 cloves garlic

1 tsp thyme

1 Tbsp red wine vinegar

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

Pinch ground clove

1 Tbsp ground allspice

1 Tbsp Kosher salt

1/4 tsp freshly ground black pepper

Juice of 2 fresh limes

¼ cup orange juice

 

Place all ingredients in a food processor (except the chicken) and puree until almost smooth. Place the chicken breasts into a gallon size Ziploc bag and pour marinade over the chicken.  Place bag in refrigerator and marinade for 24 hours.  The longer the chicken marinades the more intense the flavors and heat becomes.

 

Grill chicken on each side for 5 to 6 minutes or until cooked through.

 

Mango Salsa

2 mangoes, peeled and diced

1/4 cup finely chopped red onion (about one half red onion)

1 Habanero pepper seeded and minced

2 Tbsp chopped cilantro

Juice of one lime

3 tablespoons fresh orange juice

Salt

Pepper

 

Combine the mangoes, onion, cilantro, lime juice, habanero pepper and orange juice in a bowl and gently mix. Add a dash of salt and pepper to taste

 

Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.

 

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