This entry is dedicated to Cassidy, with whom I enjoyed this wonderful favorite this weekend! I was raised on this spaghetti sauce and LOVE IT.
1 lg. onion
1 lb. ground chicken
Sauté together until cooked. Add:
1 lg. can chopped tomatoes
1 6-oz. can tomato paste
¼ cup parsley
2 t garlic
1 T brown sugar
1½ t dried oregano
¼ t dried thyme
1 bay leaf
Simmer for 1½ hours, serve over angel hair pasta.
Enriquez Spanish Rice
Another recipe passed down by Leeann’s grandfather, this simple but delicious side dish compliments anything close to being Mexican food.
1 cup long grain white or brown rice
1 chopped onion
1 medium can cut tomatoes with jalapenos or green chilies
1 cup chicken broth (or 1 cup water with 1 chicken bouillon cube)
Brown rice in oil. Add onion and sauté for two minutes. Add tomatoes and chicken broth. Bring to boil, then cover and simmer until broth is absorbed.
1 cup long grain white or brown rice
1 chopped onion
1 medium can cut tomatoes with jalapenos or green chilies
1 cup chicken broth (or 1 cup water with 1 chicken bouillon cube)
Brown rice in oil. Add onion and sauté for two minutes. Add tomatoes and chicken broth. Bring to boil, then cover and simmer until broth is absorbed.
Grilled Chicken Breasts with Honeydew Salsa
My (Leeann's) culinary muse, Epicurious, truly delivered with this inspired barbeque-meets-fruit combination:
Grilled Chicken Breasts with Honeydew Salsa
I will confess to cutting corners here… instead of firing up the barbeque, I cooked the chicken in a cast-iron skillet to save time. (Yes, I'm lazy, it was a work day and the notion of standing over a hot fire on a 90 degree day was less than appealing.) I did take the additional step of marinating the chicken overnight in the following, which imparted additional sweetness to the meat:
Pineapple juice (I imagine orange juice would be good, too)
1 coarsely chopped jalapeno
Salt and pepper
Served over mixed greens with Spanish rice, this dish was a hit and will certainly be reprised!
Grilled Chicken Breasts with Honeydew Salsa
I will confess to cutting corners here… instead of firing up the barbeque, I cooked the chicken in a cast-iron skillet to save time. (Yes, I'm lazy, it was a work day and the notion of standing over a hot fire on a 90 degree day was less than appealing.) I did take the additional step of marinating the chicken overnight in the following, which imparted additional sweetness to the meat:
Pineapple juice (I imagine orange juice would be good, too)
1 coarsely chopped jalapeno
Salt and pepper
Served over mixed greens with Spanish rice, this dish was a hit and will certainly be reprised!
Summertime challenge
I don’t know about you, but as temperatures rise, my tastes start to change. Perhaps it has something to do with the fact that my non-air-conditioned apartment makes me not very hungry for anything that would require use of an oven – as well as anything terribly carb-heavy – but as the calendar turned to June, I find myself in need of inspiration. Salads, chilled soups, spicy fruit and meat combos… what recipes do you turn to when summer strikes?
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