I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Today we’re thrilled to share a recipe from our creative partners at Homespun: Pan Roasted Chicken Breast with Green Chili Salsa. This delicious dish is perfect for a summer meal al fresco, and one we can’t wait to make again. If you join us around the table often, you’ll know we’re big fans of any dish that we can heat up a notch or two, and this killer green chili salsa does just that (we go heavy on the jalapeños). Truly, MKR
SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE
In a sauce pot, add water, tomatillos, garlic, onions, whole cumin seed, whole coriander seed, 1 anaheim pepper, 1/2 jalapeno pepper. Bring to a boil, then simmer for 15-20 minutes until all ingredients are tender. This is the base of the chili sauce.
Place the chili base in a blender and blend until smooth. Set aside and cool completely.
Dice the remaining anaheim peppers, poblano peppers and jalapeno peppers. Combine with chopped onions and squeeze limes over the diced mixture.
Once chili base is cool, pour over diced mixture and add fresh chopped cilantro. Season to taste with salt and black pepper.
To Marinate and Cook the Chicken
In a large bowl, whisk together granulated garlic, black pepper, lime juice and EVOO for the marinade.
Rinse chicken breast under cold water, and pat dry with a paper towel. Place in marinade and refrigerate for 4-6 hours prior to cooking.
Pre-heat the oven to 425 F.
Take chicken out of marinade and place on a plate and season with salt.
Place a large saute pan (Chef Jason suggests using a cast iron pan) on medium high heat. Add the cooking oil, and heat until the oil is just about to smoke (it should simmer).
Carefully place chicken breast skin down in the hot pan, and cook for 5-7 minutes until the skin begins to crisp up and has begun turning a golden brown. You may need to decrease the heat a little.
Flip chicken over, and place in preheated 425 F oven for about 15-20 minutes. The chicken should have an internal temperature of 165 F. You can take the chicken out of the oven at 160 F; it will carry over after you have taken it out of the oven. Allow to rest.
To Serve
Place chicken on a serving platter, ladle salsa over the top, and garnish with fresh cilantro and roasted onions. Chef Jason also suggests having a few lime wedges for those who like a little more acid. Slice some more jalapeno for those who like a little more heat.
Notes
The chili salsa can be prepared and refrigerated a day before, or a couple of hours before serving.
By Chef Jason Jimenez, Homespun Atlanta
Welcome by Waiting on Martha https://waitingonmartha.com/
This, my friends, is seasonal eating at its best. Heirloom tomatoes are always so beautiful, and when prepared during the peak of season, in a simple summer salad, their rich flavors really shine through. While I love a classic tomato and mozzarella salad, and I’m always up for an heirloom tomato tart, this summer I began recipe testing for a new way to enjoy my favorite summer fruit.
Enter my heirloom tomato salad with fresh grilled peaches, mustard quinoa, with a sweet balsamic vinaigrette. As either a side dish or as a main entree by itself, this dish will quickly become a mainstay on your summer entertaining menu.
A few things to think about when pulling together this seasonal salad; I always use a mix of heirloom tomatoes, regular red tomatoes on a vine, and red and yellow cherry tomatoes. This variety ensures that each bite bursts with a different heirloom tomato flavor. I also include sliced peaches that I’ve grilled for 1-2 quick minutes for an extra punch, and a spicy mustard-and-quinoa mixture for a little carby substance. Also the tang of the mustard balances out the sweetness of the balsamic vinaigrette. And of course I couldn’t have an heirloom tomato salad without a little fresh basil and shaved parmesan (I use a vegetable peeler for the best parmesan shavings, I also love this parmesan knife if parm is your thing!). And that’s it! The easiest, under 30 minute seasonal summer salad you’ll make season after season. Truly, MKR
SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE
Heirloom Tomatoes with Grilled Peaches & Mustard Quinoa
