A couple of weeks ago, when I was busy meal planning, I decided that I needed to be much more deliberate about what I chose to cook for my family. Specifically, I need to include a vegetable and/or a side dish with each meal. I admit that I’m awful about doing this. When I was single, I was lucky if I cooked at all. When I did cook, I often made a casserole that would last me the entire week. Cooking for just one person can be a challenge. Now, I have a lovely family of four. Granted, only two of us eat consistently, but I believe that now is the time for me to establish some good habits for our whole family. I will admit that I’m not thrilled with the inclusion of veggies because I’m not a fan of most. However, I want my girls to be less picky that I am so I need to start now.
The first meal I made with this new “resolution,” of sorts, was delicious! I even enjoyed the veggie (probably because I made a veggie I actually like). The main dish came from Bam’s Kitchen, something she calls Roasted Tomatillo and Key Lime Cilantro Salsa Chicken Sizzle. The vegetable was a Martha Stewart recipe called Sautéed Corn, Bacon, & Scallions.
I needed to make a few changes to the chicken dish. It had an ingredient that I had no access to and one I was unwilling to buy to only use once. I also had to change things up a bit because my husband did the grocery shopping and apparently didn’t know what a Serrano chile looked like. The grocery store did not help matters by not having their peppers labelled properly. So, instead of getting me 3 Serrano chiles, he got me 3 poblano chiles, which are quite a bit larger than Serranos. I’m mentioning this now because it does make my recipe a bit different from the original.
To start off, I marinated the chicken breasts for a couple of hours with olive oil, salt, pepper, paprika, and some lime juice. Next, I needed to find an online calculator so I could convert 230 Celsius to Fahrenheit (450, FYI). I ended up scrapping that though, after looking closer at the recipe. So, I preheated my broiler on high. On a lined cookie sheet, I placed 5 tomatillos (husks removed), 1 poblano chile, 1 small chopped onion, and 3 garlic cloves (skin removed). The vegetables went on the rack closest to the heat and roasted them for about 6 minutes. When they were done, I allowed them to cool until I could remove the tops and seeds from the chile. Then, I added all the broiled veggies to my food processor along with 1/2 cup fresh cilantro, 2 teaspoons sugar, the juice of one lime (I used a regular lime since I have no access to any key limes), salt and pepper to taste, and about 1 tablespoon of olive oil. I blended the mixture for 2-3 minutes.
Once the salsa was done, I recruited my husband and had him grill the chicken for me. He did a fabulous job! (I do not grill because I have a weird phobia of fire. I blame my Southern Baptist roots.) As he was doing that, I poured the salsa into small saucepan on low. I added 2 tablespoons of butter, 3/4 cup of whipping cream, and salt and pepper to taste. The original recipe calls for soy creamer. I’m allergic to soy. I could have subbed regular creamer, but we would only use it the one time and have to throw it out. So, I changed things up by adding real cream. I’m wild and crazy like that. 😉
While the sauce was slowly warming up, I got to work on the vegetable. I halved the recipe for just my husband and me (I’ve included the original recipe at the bottom of the page). So, I cooked 2 slices of bacon in a skillet. When done, I put it to the side to cool a bit before crushing the bacon into smaller pieces. The bacon was then moved back to the skillet. Then I added 2 cups of slightly defrosted frozen corn and 2 sliced scallions to the pan, seasoning it with salt, pepper, and a dash of red pepper flakes. The corn cooked for about 5 minutes until it was done.
By this time, the sauce had warmed up and my husband was done with the chicken. I poured a little sauce over each breast and added a spoonful of corn to each plate. The combination ended up being wonderful. The chicken was delicious! Quite the yummy discovery!
- 1/4 cup olive oil
- 2 minced garlic cloves
- 2 tsp paprika
- Zest of 1 lime
- salt and pepper
- 4-5 tomatillos, husked and rinsed
- 1 small onion chopped
- 1 Poblano chile
- 3 whole garlic cloves, peeled
- 1 Tbsp olive oil
- 1 lime, juiced
- 1/2 cup fresh cilantro
- 2 sugar
- 3/4 cup whipping cream
- 2 tablespoons butter
- salt and pepper to taste
- 4 boneless skinless chicken breasts
- Marinate chicken breasts with olive oil, fresh garlic, salt, pepper, paprika, and lime zest. Set in the refrigerator for at least 30 minutes up to 24 hours.
- Preheat the broiler on high.
- On a lined cookie sheet, put the chile, garlic, onion, and tomatillos. Season with a little olive oil, and salt and pepper, to taste.
- Place the vegetables on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes.
- When cool enough to handle, pull off the tops of the chile and remove the seeds.
- Add all the broiled ingredients to a food processor (or blender) along with the fresh cilantro, lime, sugar, olive oil, and salt and pepper to taste. Puree then put to the side.
- Grill chicken breasts over medium heat for about 4-5 minutes each side or until the juices run clear.
- Put the salsa in a small saucepan on low heat.
- Add 2 tablespoons of butter, 3/4 cup of whipping cream, and salt and pepper to taste.
- Spoon the sauce onto each chicken breast and serve.
- 4 slices bacon
- 4 cups corn kernels
- Coarse salt and ground black pepper
- Pinch of red-pepper flakes
- 2 to 3 scallions, sliced
- Cook bacon in a large skillet.
- Crush the bacon into smaller pieces once it has cooled slightly.
- Add corn kernels and scallions.
- Season with salt, pepper, and a pinch of crushed red pepper.
- Cook, stirring often, until corn is tender, 5 to 8 minutes.
- Serve immediately.