So far, I have made Turkey & Cranberry Ravioli, Turkey-Tomatillo Soup and Turkey Green Curry. I have one more zip lock bag full of diced turkey in the freezer and I am looking for ideas. Help!

Below are the recipes for the soup and the curry that I came up with. They were both sort of spur of the moment dishes, so I’ve recounted them to the best of my recollection. Should be close enough.

Turkey & Tomatillo Soup
12 tomatillos, husks and cores removed
1 1/2 cups diced, cooked turkey
1 tbsp canola oil
1 1/2 - 2 cups turkey stock (or chicken stock)
1 white onion, diced
1 clove garlic, minced
1 large sweet potato, peeled and cubed into bite-sized pieces
1 jalapeno, diced
1 can of black beans, drained
1/2 tbsp of your favorite Mexican spice blend (ideas — a mix of cumin, Mexican oregano, red pepper flakes & dried cilantro flakes)
2-3 tomatoes, diced
cilantro leaves and lime wedges for garnish

Heat the oil in a large soup pot. Add the onion, tomatillo, garlic and jalapeno. Let cook about 10 minutes until onions are nice and soft and the tomatillos start to break down. Add the stock and bring to a simmer.

Next, add in the turkey, black beans and sweet potatoes. Give it about 10 more minutes to let the potatoes cook. Stir in the tomatoes and salt and pepper to taste. Garnish with cilantro and lime and wedges. Eat with plenty of tortilla chips.

Turkey Green Curry
1 can of lite coconut milk
1 1/2 cups cooked, diced turkey
1 tsp tumeric
1 tsp cumin seeds
1-2 tbsp green curry paste
1 onion, diced
1 yellow bell pepper, diced
1 tbsp canola oil
1/2 cup red lentils
1/2 cup golden raisins
1/2 cup turkey stock (or chicken stock)
1 cup frozen spinach, defrosted and drained of excess water
salt
cilantro leaves & plain yogurt for garnish
cooked basmati rice

For this one, sauté the onion, bell pepper and garlic in oil. Then I added the cumin seeds and the green curry paste. Let that cook for about a minute then add the coconut milk, tumeric and stock. Add the spinach and bring to a simmer and let cook for about 5-6 minutes.

Next, add in the lentils. Cook until lentils are soft — about 15 - 20 minutes. Mix in the diced turkey, the raisins and then a little salt. Taste and adjust salt and green curry paste content. Serve in bowls over cooked basmati rice with some yogurt and cilantro leaves for garnish.

This was a recipe I found recently on Epicurious and I liked it a lot. The original called for more chicken stock (4-5 cups) but I like my soup a little thicker and I didn’t want to dilute the flavor too much. It also called for 1/2 cup of cream, which I skipped, as the soup was plenty creamy without it.

Plus, a little plain yogurt on top is just as good! Well, okay — but it’s much healthier.

Roasted Sweet Potato, Lime and Chipotle Soup
3 pounds yams or sweet potatoes, peeled and cut into 1 inch pieces
1 yellow onion, peeled and quartered
1/2 bunch chopped fresh thyme
1/4 bunch chopped fresh sage
2 tablespoons olive oil
1 teaspoon coarse salt
3 cups chicken stock
4 dried chipotle chiles, stemmed and seeded or 1-2 tsp chipotle in adobo
Juice of 2 limes
1 tablespoon brown sugar
Pinch nutmeg
Cracked black pepper to taste
Fresh cilantro leaves for garnish
1/2 cup plain yogurt

Preheat an oven to 425 degrees F. Mix sweet potatoes, onions, thyme and sage in large bowl. Drizzle with olive oil and salt, and toss to coat. Spoon mixture onto a baking sheet, spreading vegetables out in a single layer.

Place baking sheet in oven and roast until vegetables are caramelized, stirring occasionally, about 25 minutes. Remove vegetables from oven and process in a blender until pureed. Slowly add chicken broth and process until smooth. I’d say, start with 2.5 cups but have up to 4 cups on hand. Add broth until you reach your desired consistency.

Pour soup into a large saucepan and add chiles (I used canned chipotle in adobo, about a teaspoon and a half), lime juice, sugar, nutmeg and pepper. Bring soup to a boil, reduce to a simmer and cook for 15 minutes.

If using dried chiles, remove and discard the whole chipotle chiles and adjust seasonings. Ladle into soup bowls and garnish with cilantro and yogurt.

Experimental Taquitos for the Side
For fun, I made some taquitos to eat along with the soup. I really just threw it together and hoped for the best. So, here’s just a rough retelling of my creation. I took about 1/4 toasted pumpkin seeds and about 2-3 ounces goat cheese and pulsed them in the food processor until they were mixed together.

Then I combined that mix with about 1/3 of a pound cooked, ground turkey and a teaspoon of chili powder. Salt and pepper to taste. Maybe a shake or two of jalapeno Tabasco sauce to make it a bit spicy.

Halve 2 multigrain tortillas (so you have four pieces) and spread a little filling in the middle of each tortilla piece, along with a little cilantro. Roll up like tightly and brush the outside with a little canola oil, for four little taquitos.

Bake in a 425 degree oven until slightly crispy and golden — about 15 minutes. Serve with soup.

Oh and pop any filling that falls out into the soup. Excellent.

I am going to betray my Midwest roots here by offering a casserole for today’s post. A chicken-fajita casserole but a casserole none the less. Do I call it a hotdish? Hell no. I only went to college in Minnesota — I’m not from there.

jwa wanted tacos. I wanted to put something in the oven. This was a compromise. Kind of tacoey but baked, warm and gooey and good. Perfect for the chillier weather we are having now.

Chicken Fajita Casserole
(This could easily be vegetarian — just omit the chicken)
8 or so corn tortillas, however many you will need to make two layers in
a lasagna-sized baking dish
1 can of refried beans (black beans or kidney
beans would work too), warmed up so that they are easier to spread
1 yellow bell pepper, cut into strips
6 cremini mushrooms, sliced
1 tbsp vegetable or canola oil
1 red bell pepper, cut into strips
1 jalapeno, seeded and diced
2 medium zucchinis, chopped
1 medium white onion, cut into rings and then halved
3/4 - 1 lb skinless, boneless chicken breasts
2 tbsp chile powder
1 tbsp ground cumin
1/2 tsp salt
1/4 tsp Mexican oregano
2 cups grated cheddar cheese
1 can diced tomatoes
a few dashes of Tabasco
1/4 cup light cream cheese
Garnish: fresh cilantro and sour cream

Preheat the oven to 375 degrees.

Add the chile powder, cumin, salt and oregano in a shallow bowl. Trim any extra fat from the chicken and dredge the breasts in the spices. I add a sprinkle of kosher salt to the top too. Cook in a pan over medium heat, in the oil, until done. Remove from the pan and let cool. When it is cool enough to handle, slice into pieces.

Add the vegetables (onions, bell peppers, mushrooms, zucchinis and jalapeno) to the pan you just cooked the chicken in and saute until soft and the veggies start to brown, 7-9 minutes. Remove from the pan and set aside.

Into the same pan, add the canned tomatoes and the cream cheese. Let the cream cheese melt and thicken up the sauce. Hit it with a bit of the Tabasco. Set aside (this is a theme).

New pan time
Blister your tortillas in another, smaller pan over high heat. Halve a few of them to line your baking dish easier.

Spread the beans over the bottom layer of tortillas and then add then layer your chicken on top of the beans. Add about 1/4 of the grated cheese and then the vegetables.

Cover with the second layer of tortillas and then pour your tomato/cream cheese sauce over the tortillas. Top with the remaining cheese and bake for about 30 minutes.

Let sit about 5 minutes before cutting. Serve with chopped cilantro and sour cream. Yeah, it’ll be a little messy coming out of the dish, it still tastes good though!

***

We are off to Ashland for a long weekend of restaurants, Shakespeare and walking around the town. Should be very fun! I really like Ashland — especially our traditional first night dinner at the Winchester Inn. Little mini beef Wellingtons, here we come!

My love of tacos is fierce. They can be cool (lettuce, tomatoes, cheese) they can be hot (filling of your choice) but they are always perfect. They are also super easy to prepare and really, your filling choices are unlimited. Take these, for example. After rummaging around the freezer I found some frozen, raw shrimp I wanted to use. Excellent — shrimp tacos. I made a quick marinade, heated up some tortillas, shredded some cheese and lettuce and jwa and I had a feast!

Chipotle-Orange Shrimp Tacos
12 (26/30 count) shrimp (fresh is great, frozen will work)
1 tsp chipotle in adobo sauce
juice of 1 orange
1/4 cup cilantro
1 small white onion
1/4 cup canola oil
salt
8 corn tortillas, heated in a dry pan until they begin to blister, then stored in aluminum foil until needed
1 orange or yellow bell pepper, seeded and sliced into strips
arugula or spinach or some other greens
1/2 - 3/4 cup grated cheddar cheese
10 cherry tomatoes, halved
salsa of your choice
Optional: sour cream or yogurt, 2-3 green onions (diced), extra cilantro, olives — really anything

Defrost the shrimp in cold water if using frozen. devein and clean if needed. Make marinade. To do this, add the chipotle, orange juice, cilantro, 1/2 the onion (diced roughly), a pinch of salt and oil to a food processor or blender. If using a blender, do it in steps. For instance, blend the chipotle and OJ. Then add another item and blend, and so forth.

Pour half the mixture over the shrimp and refrigerate for about 1/2 hour. Meanwhile, start prepping the lettuce, tomatoes and cheese — shredding, dicing and grating, to be specific. Toss the yellow pepper and the other half of the onion (sliced) with the remaining chipolte-orange sauce and add a little salt. Saute over medium heat (a non-stick pan is best — if not, add a little more oil) until soft and a little browned. Set aside.

In the same pan cook the shrimp (salting a little before placing in the pan), a couple of minutes on each side, until they are pink and cooked through. Remove from heat and place in a bowl. Cover with foil until you are ready for them. Go ahead. They’ll wait.

Assembly
Double up two tortillas and add some peppers, then 3 shrimp, lettuce, tomatoes, cheese, salsa and whatever other toppings you are using. Mmmm…so, so good. Add some chips and salsa and this is an excellent meal. You should also add a margarita, if desired. We made some mango margaritas and they went very awesomely.

***

In other news, is it weird to start planning the Thanksgiving menu now? I think I’ve got everything decided on. I think I am a dork. I’ll try to wait until September to actually post about the menu…

Here we are at the last post of June. What better way to end the month but with a wonderful cilantro and jalapeno rubbed pork tenderloin, sweet potato and goat cheese quesadilla? You see, we were in a pork rut. Pork loin, pork chops, pork tenderloin — I wanted something different to do with pork.

This original recipe is from Emeril and while reading through it, it really appealed to me. It spoke to me, if you will. And the flavors? Wow. They were excellent. The pork and the sweet potato tasted so good together with the goat cheese and all of the accompaniments and what-nots. I also made an apple-chipolte dipping sauce that I made for an earlier pork dish. The recipe can be found at the link above and it went wonderfully with this dish.

What I did, was I used one pork tenderloin (the original recipe called for two) but made the same amount of the cilantro paste. I used half for the roast pork and the other half I mixed with some plain yogurt to make a dipping sauce.

Mojo Roasted Pork Tenderloin and Sweet Potato Quesadillas
1 jalapeno, stemmed, seeded, and coarsely chopped
1/4 cup coarsely chopped onions
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro leaves
1/4 cup vegetable oil
1 1/2 tbsp canned chipotle peppers in adobo sauce
1 1/2 tsp salt
1 pork tenderloin, around 1 pound total
2 sweet potatoes, cooked until tender and peeled
2 (12-inch) flour tortillas
1/2 cup goat cheese

Preheat the oven to 350 degrees, and line a baking pan with aluminum foil.

Start by combining the first six ingredients in a food processor and pulse several times to make a smooth paste. Add 1/2 teaspoon salt and pulse to combine. Set paste aside.

Place the tenderloin in a baking pan and season evenly with 1/2 teaspoon of salt. Spread the cilantro mojo paste mixture on each side of the tenderloin (reserving the extra paste).

Bake uncovered 30 to 40 minutes, or until and instant-read thermometer inserted into the thickest part reads 145-150 degrees. I actually let mine go to 155, because at 150, the juices weren’t quite clear yet. I let it sit for about 15-20 minutes and it was very moist and juicy so it seemed to work out well. So, start checking after 30 minutes and just shoot for 145-155, removing it when you feel comfortable about its doneness. Let it rest covered with aluminum foil for at least 10 minutes.

Reserve the pan juices, including any of the paste mixture that ran off the tenderloins. After the pork has rested, slice into 1/4-inch thick, diagonal pieces.

Place the warm sweet potatoes in a medium bowl and mash until smooth. Season with the pan juices and about a tablespoon of the reserved cilantro paste. Stir well to combine.

Now comes the fun part

If you are using large, 12-inch tortillas just lay the filling on half of the tortillas, as you will be folding it over. If you are using smaller, 8-inch tortillas, cover the whole surface and cover with another tortilla. Spread some sweet potato down, lay a few pork slices about then crumble some goat cheese. If you feel like adding an extra something, saute up some onions until they are nice and caramelized and add those as well.

Heat a large, nonstick pan over medium-high heat. Add a little oil and cook the quesadillas, one at a time, until golden and heated through, about 2-3 minutes per side. Repeat with remaining quesadillas. Store finished quesadillas in a 200 degree oven until all are finished. I made two big quesadillas, with about 1/3 of the pork left over. You could definitely get 3-4 quesadillas out of one pork tenderloin.

Slice the quesadilla and serve with fresh cilantro and the mojo paste yogurt sauce. As I mentioned earlier, this sauce also makes a great accompaniment. And, of course, the pork could also easily be grilled (I would think), so that you don’t have to turn the oven on in the Summer.

Okay! See everyone in July! Monday, I should be posting about the “official” Je Mange la Ville birthday event.

This was a very quick, last minute addition to an enchilada dinner not too long ago. I wanted to have black beans but I wanted a little more than just black beans. I surveyed the cabinet, fridge and freeze and came up with this side.

The other handy thing about this salad is that it’s very easy to substitute ingredients or whatever. It’ll also travel well and is less volatile than a mayonnaise-based salad.

Quick & Easy Black Bean & Corn Salad
1 can black beans, drained & rinsed
1/2 (or so) of a container pico de gallo (or about 1 cup diced tomato, onion & jalapeno)
1 cup corn kernels (frozen work well, just microwave in a few tablespoons of water first, for 1-2 minutes, then drain)
1/2 cup feta cheese, crumbled (you could also use small cubes of pepper jack or cheddar)
juice of 1 lime
1 tomato chopped
2-4 tbsp extra virgin olive oil
1 bunch cilantro, chopped
1 avocado, pitted, peeled and sliced
1/2 tsp ground cumin
zest of 1 orange
a couple of splashes red wine vinegar (1-2 tsp)
salt & pepper to taste
Optional: Chipotle pepper flakes (spellcheck changed that to “Chortle pepper flakes”…funny!)

Add the drained and rinsed black beans to a big bowl, along with pretty much everything on this list (except the avocado). Toss and serve at room temperature with the avocado slices. It’s delicious!

Spanish rice goes great with soy tacos, along with some refried beans. It’s just like eating at a Mexican restaurant. When I made this recipe, I didn’t add the Ancho chile powder until I added the broth but I think it would work very well to just add the chile powder with the onions and garlic. This recipe is based off of one I found on the Food Network site but I changed a lot of things so not really.

To make a whole meal, add black beans and kidney beans and there you go! Garnishes can include diced red onion, cilantro, green onions and fresh tomatoes. Oh okay fine, perhaps a little cheese…

Vegetarian Week: Spanish Rice (& Beans)
1 tbsp solid vegetable shortening
1 1/2 cups long grain rice
2 tbsp ancho chile powder
1 tsp dried cilantro
1/2 tsp dried Mexican Oregano
1/2 large onion, finely chopped
3 cloves garlic, finely chopped
1/2 a 15 oz can crushed tomatoes & juice
30 oz vegetable or chicken broth
Optional: 2 cans drained and rinsed kidney beans or black beans (or one of each)

Combine chicken broth and canned tomatoes and set aside until needed. Heat shortening in a large pot on medium-high. Add rice, stirring constantly.

When rice is golden brown, immediately add the onion, garlic and chili powder. Stir so it is evenly mixed. I don’t think I let mine brown quite enough, next time, I will not be quite so timid.

Quickly add the chicken broth (or vegetable broth!!! and tomatoes. Add the cilantro and the oregano.

Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard). If adding beans, add them to the rice now and stir to incorporate. Give the beans about 3-4 minutes to heat up with the rice. Taste and add salt and pepper as desired.

Another idea if making a meal of this dish, is to add some baby spinach (LMSI — last-minute spinach incorporation) to the rice and beans, then let it wilt down for a minute or two. Finally, remove rice from heat and leave covered until ready to serve.

Tacos are the perfect year-round food. In hot weather, you have the cool cheddar cheese, tomatoes, lettuce and sour cream or yogurt and in the Winter, there’s the sides (rice and beans) as well as the chicken, beef, pork, veggie or soy filling to warm you up.

As announced in the title, this week is all about vegetarian meals, a theme that is very near and dear to me as I was a vegetarian for about six years. This meal is of the faux-meat variety. Soy crumbles replace the ground beef in the sort of All-American, pan-taco filling of my youth — hamburger, onion, bell pepper and seasoning mix. But this one is a little different as I stared and my Penzey’s-stocked spice rack and pulled jars down with reckless, carefree abandon. Then I reached for the instant espresso. Mahahahahaha!

Today’s post is the tacos, taco shell making and a lime-tequila-tomatillo salsa. Tomorrow is Spanish Rice (Arroz). When will the fun end?

Chile-Espresso Soy Tacos
1 tbsp vegetable oil
1 Pkg soy meat crumbles
1 small onion, diced
1 small bell pepper, diced
1 jalapeno, seeds and ribs removed, diced
1/4 cup water

Seasoning:
3 tbsp chile powder
2 tbsp cumin seeds
1 tsp instant espresso
1/2 tsp dried cilantro
1/4 tsp dried orange peel
1/4 tsp dried jalapeno

Accouterments:
Romaine or Iceberg lettuce, sliced
tomatoes, diced
cheddar cheese, grated
Plain, low or nonfat yogurt
cilantro, chopped
Salsa
Taco shells

Combine all seasoning ingredients into a container with a lid. Stir leftovers in a cool, dry place.

Start by heating about 3 tablespoons of your seasoning mix up in a dry pan over medium heat for a minute or so, until you can smell all of the spices.

Add the oil and mix until you have a thick paste, then add the onion, bell pepper and jalapeno and saute until soft, 3-4 minutes. Add the soy crumbles and break those up with a wooden spoon, until it all resembles dry, seasoned ground beef. Add the water and simmer briefly, until liquid is mostly absorbed and it looks and smells like something you really want to put in a taco shell. Add a little fresh cilantro and serve in a bowl, ready for taco assembly.

Sometimes I add a little baby spinach to the taco filling, while it is still in the pan, and let it wilt down. I didn’t this time, as jwa usually complains about my tendency to perform last-minute spinach inclusion on meals.

Now, the idea here is to create a (huge) taco bar. So, have all of the toppings ready and positioned in bowls. This is the cheese, tomato, lettuce, chopped cilantro, salsa and yogurt or sour cream. Chopped black olives, as well as sliced jalapenos are also nice. Oh and have a big bowl of chips, too. If you do this right, you will barely have room at you table to sit and eat your meal.

Taco Shells
This is a fun little contraption that I found at cooking.com a couple of years ago. I just brush a little oil on the taco-making pan, pop the tortillas in the microwave for 30 seconds to make them pliable and the put them on the molds. Brush the tortillas with a little more oil and bake them in the oven for 10-15 minutes and we have taco shells!

Rounding out this taco feast is a tomatillo salsa from the El Paso Chile Company Margarita Cookbook. Yes, it has tequila in it. You need something in the meal to balance out the coffee, no?

Lime-Tequila-Tomatillo Salsa
6 tomatillos, husked
1 jalapeno, roasted, peeled and chopped
1 tbsp tequila
1 clove garlic
1/4 tsp salt
1/3 cup white onion, chopped
1 handful cilantro
juice of 1 lime

In a saucepan, cover the tomatillos with cold water and bring to a boil over medium heat. Simmer until tender, about 10 minutes. Drain, rinse under cold water and cool. Core the tomatillos when they are cool enough to handle, being careful to retain juices.

Add the tomatillos and any liquid to a food processor. Add the jalapeno, tequila, garlic, onion, cilantro and salt. Process until smooth.

Enjoy the salsa with chips and all the taco fixin’s, including refried beans and Spanish rice.

Last week, I caught The Big Chili episode of Good Eats and I remembered again why I love Alton Brown so much. I laughed so hard in so many spots in this episode — and the chili looked pretty good too. It’s the best kind of Good Eats episode as well, with characters, costumes, accents and a plot! Whee!

From the episode, while buying ingredients at the store:

Grumpy Gus the Cowboy (played by AB): Well, there it is, Rusty. It’s the secret ingredient of lazy chili chefs everywhere. Now you could go spending an hour slicing and dicing various vegetation. But I say why not just crack open the lid on your favorite hot salsa? This here is my favorite. It’s made in New York City, so you know it’s good.

Rusty: Imported!

Grumpy Gus: That’s right, imported.

Ha! But hey, that’s a great idea. Salsa in chili. The original recipe is here — check it out and try it sometime. Instead of making that exact recipe, though, I opted to just use just a few of AB’s ideas in my chili because, well, I kind of like to fancify my chili with beans, various vegetation and things of that nature. Sorry, Alton.

I used chicken breast instead of stew meat (so it took less time and I didn’t need a pressure cooker). I also added some canned tomatoes, I diced an onion, and added the aforementioned beans. But no tofu. Yee-haw.

Big Chicken Chili
1 lb chicken breasts, cut into bite-sized cubes
1 tbsp + 1 tsp vegetable, peanut or canola oil
1 tsp salt
1 tbsp chili powder
1 tsp cumin
1 white onion, diced
1 yellow bell pepper, diced
1/2 bottle ale (I used a Newcastle we had in the fridge)
1 tbsp tomato paste
1 chipotle pepper with 1 tsp adobo sauce
10-15 crushed tortilla chips
1 16 oz can fire-roasted tomatoes
1/2 cup salsa — any kind you like (I used my Charred Tomato Salsa Borracho, because I had some leftover — buy hey, store-bought works fine!)
1/2 cup frozen corn
1 can black beans, drained and rinsed

Garnishes: Cilantro, sour cream, cheddar cheese, chopped tomato, avocado

Add the tablespoon of oil to a heavy soup pot and brown the chicken (in batches if needed). Remove from the pot and set aside. Add the other teaspoon of oil and add the onions, bell pepper, chili powder and cumin. Sauté until the vegetables are soft and the spices are fragrant — about 3-4 minutes.

Add half a beer (”middle of the road ale”) — drink the rest. Not all at once, while you finish the chili, Rusty! Use the cooking-beer to deglaze the pot. Use the drinking-beer to refresh your parched throat. Then add the salsa, canned tomatoes, tomato paste and chipotle and adobo. Stir. Add the chicken back into the pot and crush the tortilla chips on top. Give it another good stir.

Cover and simmer your chili for about 30 minutes, stirring every so often.

Give it a taste and adjust any seasonings. Add the frozen corn kernels and the beans. Simmer for about 10 more minutes and then grab a spoon! It’s done.

As far as garnishes go, I like cilantro, cheddar cheese and sour cream. But other “possible service options” include avocado, chopped tomato and olives. Quail eggs? Not so much.

This — this was excellently tasty. I was a little cautious when I read through the recipe, which called for chipotle peppers, cherries, ketchup and assorted spices, but after all, it was in the June/July issue of Eating Well* and…well, they’ve earned my trust.

This is also a nice recipe for the summer months. You can cook it outside or in a grill pan. Either way, there’s minimal indoor heat (no oven) being used. In the hot Summer months, I envision this with a creamy jalapeno potato salad and roasted corn on the cob.

Regardless of the sides or season, it made for a wonderful meal. Go make some now — you won’t regret it!

Cherry-Chipotle Grilled Chicken
1 cup fresh or frozen cherries (pitted, if needed)
1/2 cup chicken broth
1/3 cup cherry preserves
1/3 cup ketchup
2 tbsp red wine vinegar
1 1/2 tsp minced chipotle peppers in adobo sauce
1/2 tsp dried thyme
2 lbs boneless, skinless chicken breasts
Garnish: 3-4 green onions, chopped

Stir the cherries, broth, preserves, ketchup, vinegar, chipotle and thyme in a bowl. Add the chicken and marinate two hours to overnight.

Preheat a grill pan or outdoor grill. Remove the chicken from the marinade and grill until no longer pink inside, 8-10 minutes per side. When I made this recipe, I only used two chicken breasts, as there were only two of us. So, I divided the marinade and used half for the raw chicken and half for the sauce. Mainly, this was because I had way too much marinade for just two chicken breasts.

Pour the marinade (what you used for the chicken or unused extra marinade) into a pan and bring to a boil. Bring to a simmer and reduce for about 12-15 minutes. When chicken is done (165 degrees), remove and plate together, covering with foil. Let rest. Slice each breast and fan out onto plates. Pretty.

Serve with sauce drizzled on top. Garnish with chopped green onions. Excellent.

* Someday, I will post my Cooking Light vs. Eating Well rant. I used to love Cooking Light magazine. Now? Meh. It’s like 1/4 recipes and 3/4 “lifestyle magazine”. Pfffttt. If I wanted that, I would go buy Self or Shape or any number of those kinds of magazine. I want healthy and tasty recipes! Enter Eating Well! Everything Cooking Light used to be (back in the much fabled “day”), but with better images and great recipes. Ha! It’s a mini-rant. More to come someday.