Alright readers (if you’re still out there—and if you are, thank you!) I’m finally back in town and ready to settle down for the new school year. I’ve had quite a summer traveling to Las Vegas, South Carolina (twice!), San Diego, and Montana. I also helped with my dance studio’s annual production and attended a week-long training about integrating gifted children into the regular education classroom. Somewhere in between all those trips, tap shoes, and trainings, I managed to move into my very own apartment! So from now on, this is where the yummy will be coming from:
Isn’t it cute?!? It’s tiny, but it’s all mine.
I have so many recipes flagged from the magazines, websites, and blogs I’ve been reading during all my summer airport time and I can’t wait to get started! To get the new kitchen working it in style, I invited my mom and step dad over for dinner. We’re all working hard to get into better shape, so I went straight to my go-to healthy cook, Ellie Krieger. As always, her recipe was a homerun. A definite keeper. You’ve got to make it soon, but be sure to wear gloves when handling the pepper, don’t touch your face, and wash your hands when you’re finished prepping it.
Quick Jerk-Style Chicken
from Ellie Krieger, The Food You Crave
4 tsp. olive oil
4 boneless, skinless chicken breasts 1 c. chopped scallions, green and white parts
1/2 Scotch bonnet (or habanero) pepper, seeded and finely minced 1 clove garlic, minced 1 tsp. peeled and grated fresh ginger (or 1/2 tsp. ground) 1 tsp. ground allspice 1 1/2 tsp. fresh thyme leaves (or 1/2 tsp. dried) 1/2 c. low-sodium chicken broth 2 TBSP low-sodium soy sauce 2 TBSP fresh lime juice 1 recipe cool pineapple salsa Directions: 1. Heat 2 TBSP oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned or just cooked through, 6-8 minutes per side depending on thickness. Transfer chicken to a plate and tent with foil to keep warm.
2. Reduce heat to medium and add the remaining oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme and cook for about 30 seconds. Add the broth and soy sauce and cook until the liquid is reduce by half, about 3 minutes. Stir in the lime juice.
3. Return the chicken to the pan and coat well with the sauce.
4. Serve chicken topped with the sauce and cool pineapple salsa on top or on the side.