I promise I won't spend all summer focused solely on SYTYCD. I am glad to see how many of "you" are watching it and chiming in on the weekly posts. This week starts the official competition of the top 20 dancers so if you haven't already, now is a great time to start watching! This week the only one of us who is a trained dancer will be kicking off the competition between the Top 20. Check out Renee's blog tomorrow night or Thursday morning for her recap.
Ok, I just deleted a long rambling paragraph about the weather and my trip to Ikea. I even started to share a bit about the remodeling project going on over at our house for a long long while now. But I just missed the Pens second goal of the night and really can't focus enough to make much sense.
But I think I can concentrate enough to post two of my favorite new recipes that I've tried in the past few weeks.
Both are easy and seem pretty healthy and light.
Rumba Island Mango Chicken and Rice
from The Sisters Cafe
This is definitely a pantry recipe. It calls for just a few ingredients that you can usually have on hand and if you're like me you typically have chicken in the freezer.
4-5 chicken breasts (boneless and skinless)
Cumin to taste
Lemon Pepper to taste
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa (I found a peach pineapple salsa at Wal Mart and used that, it was great - loved the pineapple pieces in there. I did by Costco's Mango salsa since it's Matt's favorite and plan on using it next time.)
Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl. (I shredded the chicken in the same bowl as the juices and the chicken just absorbed all the extra liquid.)
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.
Making the coconut rice is a must! By a can of coconut milk and use it replace all or half (I did half and thought that was perfect) the liquied when cooking your rice. I use basamati style rice and it was a good fit. The coconut milk adds a sweetness to the rice that is delicious with the chicken . Try it and trust me - I am typically not a fan of coconut.
Summer Vegetable and Chicken Hash
from Elizabeth's Edible Experience and Martha Stewart Living June 2009
1/2 boneless, skinless chicken breasts, cut into 3/4 inch cubes
1 1/2 tablespoons extra-virgin olive oil
12 ounces small red potatoes
2 cups fresh corn kernels (about 2 ears..I used 3)
3 scallions, thinly sliced
1/2 jalepeno chile, stem, ribs and seeds removed, minced (didn't have it, didn't miss it)
1 cup yellow cherry tomatoes, halved (I just used regular red cherry tomatoes)
1/2 cup low-sodium chicken stock
Salt and Pepper
1/4 teaspoon Cajun seasoning
1 teaspoon dried Oregono
1. Heat a 12-inch nonstick skillet over high heat. Add 1/2 tablespoon of olive oil to the pan and heat. Add chicken. Season chicken with salt and pepper to taste and 1/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a bowl.
2. Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 8 minutes; transfer to a small bowl. Place the bowl of potatoes in the microwave for 3 minutes to finish cooking.
3. Add remaining teaspoon oil, the corn, scallions, and the jalepeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes. Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, 1 teaspoon of salt, 1/8 teaspoon of pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with Oregeno.
Enjoy! You should definitely check out Elizabeth's post for this recipe - great pictures to go along with each step.
Wohoo- the Pen's won and the series is tied! Game Seven here we come!