Grilled Chicken Breasts with Corn & Black Bean Salsa

Grilled Chicken Breasts. Talk about a delicious, easy, and quick menu choice for a hot summer night. I like to marinate the chicken in an extra virgin olive oil and lemon dressing and then, for a twist, steam over beer until almost cooked through.This incredibly moist chicken needs just a few minutes over a hot grill to add the smokey taste of BBQ, and the chicken is ready to pair with your favorite sauce.

I love serving grilled chicken with fresh salsas. This recipe consisting of black beans, frozen corn (fresh in season) and crunchy vegetables makes a perfect pairing. Bring on summer everyone!

Grilled Chicken Breasts with Corn & Black Bean Salsa
(serves 8)

8 boneless, skinless chicken breasts
sea salt
black pepper
2 cans or bottles beer

Season chicken with salt and pepper. Add 1/2 cup marinade to rimmed baking sheet. Place breasts on top of the marinade. Drizzle additional marinade over the chicken. Refrigerate a minimum of two hours, up to eight hours, turning the chicken every couple of hours.

Add beer to a large stock pot over high heat and bring to a slow boil. Place a  metal colander over the pot and add chicken. Cover and steam until almost cooked through. (about 20 minutes). Remove from heat.

Meanwhile, bring an outdoor grill to high heat. (or use a grill pan indoors). Place the chicken on the hot grill, cover, and cook 3-4 minutes or until deep dark brown grill marks appear. Turn chicken, cover and continue cooking until chicken reaches an internal temperature of 160 degrees (use a thermometer to check) and the juices run clear when pierced with a knife. Remove chicken from grill, place on a platter, and tent with foil.

Serve chicken hot or warm, on a bed of the corn salsa with additional salsa spooned over top.


Marinade
1 cup extra virgin olive oil
2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
1 shallot, minced
2 tablespoons Champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh cilantro, chopped.

Mix all ingredients together. Remaining marinade can be used on fish or fresh vegetables. Do not reuse marinade from the chicken.


Corn & Black Bean Salsa
(makes 4 cups)

1 10 oz package frozen corn, defrosted (fresh in season)
1 15 oz can black beans, rinsed and drained
6 green onions, chopped, green and  white parts
1 jalapeno pepper, seeded and minced
1 small red bell pepper, diced
2 teaspoons freshly squeezed lime juice
sea salt
black pepper
1/2 cup fresh cilantro, chopped

Combine first six ingredients in a medium sized bowl. Season to taste with salt and pepper. Refrigerate between 1 hour and 6 hours. Just before serving, stir in cilantro.

Also delicious with corn tortilla chips.

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It is "Grilled Chicken" week at Food Network's Summerfest roundup. Do you have a favorite grilled chicken recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Ginger Teriyaki Grilled Chicken Breasts
Napa Farmhouse 1885: Grilled Chicken Breasts with Corn & Black Bean Salsa
TasteBook: Coconut Grilled Chicken with Ginger and Lime
Elephants and the Coconut Trees: Grilled Chicken with Mushroom Sauce
The Mom 100: Grilled Chicken Salad
Healthy Eats: 6 Ways to Never Tire of Grilled Chicken
Devour: Fuel Up for Summer with 4 Protein-Packed Grilled Chicken Skewers
In Jennie's Kitchen: Crispy Fried Chicken Bites
Taste with the Eyes: Grilled Chicken, Pickled Sweet Cherry Pepper Sauce
FN Dish: 6 Ways to Grill the Whole Chicken Like a Total Champ

best,

diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove

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Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast

There is just something amazing about sauteed or roasted fresh vegetables piled on top of delicious grilled french or sourdough bread. The toast is rubbed with a garlic clove and drizzled with excellent, fruity extra virgin olive oil. I often have this for dinner with a glass of good wine. It makes me happy.
So happy that I decided to serve a bruschetta assortment for my Memorial Day party this year. Three different types, a big hunk of Parmigiano-Reggiano cheese, some salami, and the aforementioned wine. Sounds perfect!

Fava Beans

My first bruschetta is topped with a delicious, garlicky, fava bean spread. I first shared the recipe back in 2009. Click here for the whole story but, to save you time; I reprinted the recipe below:

Fava Bean Spread Bruschetta

3 pounds favas, peeled and skinned (follow the technique in the 2009 post)

3 tbsp extra virgin olive oil

3 peeled garlic cloves, smashed

additional extra virgin olive oil

grey salt

freshly cracked black pepper

tiny pinch red pepper flakes (optional)

Add favas, 3 tbsp olive oil and garlic cloves to saute pan. Cook until the favas are tender and can be mashed easily when pressed with a spoon (10-15 minutes). Stir occasionally during this step and add a bit more oil if necessary. When favas are cooked, put the entire contents of saute pan...favas, garlic and the olive oil...into a food processor or blender. Pulse until you have a chunky paste...I like some texture...but keep going until it is as smooth as you like. Add additional olive oil and pulse again. The amount of oil depends on your preference. Start with 2 tbsp. Add the red pepper flakes...pulse again and season to taste...add additional oil if needed to achieve a smooth, spreadable puree.

Serve the fava bean spread with slices of bruschetta and pecorino or Parmigiano-Reggiano. I spread some puree on a slice of bruschetta, top with a bit of cheese, drizzle additional extra virgin olive oil (best quality is important with this) and sprinkle a bit of grey salt....amazingly good!

Fava beans, peeled and unpeeled

Two other bruschetta recipes to try:

• pesto, sauteed spinach and garlic scape bruschetta
• yellow chard bruschetta

Happy Memorial Day Everyone!

It is "Memorial Day Side dish" week at Food Network's Sensational Sides roundup. Do you have a favorite spring side dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Greek Pasta Salad
Creative Culinary: French Potato Salad with Mustard and Fines Herbes
Napa Farmhouse 1885: Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast
In Jennie's Kitchen: Pulled Pork & Cabbage Salad
Feed Me Phoebe: Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce
Devour: Red, White and Blue Sides for a Patriotic Memorial Day Picnic
Healthy Eats: 6 Veggie-Packed Sides for a Lighter Memorial Day Feast
Elephants and the Coconut Trees: Pineapple and Shrimp Fried Rice
Taste with the Eyes: Holiday Weekend Brunch: Shakshuka with Avocado, Epazote, Pinot Beans
The Wimpy Vegetarian: Healthy Mexican Casserole
FN Dish: 6 Memorial Day Sides That'll Get More Attention Than the Mains

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove

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Pasta Salad With Arugula, Bell Pepper & Spring Onion

Pasta Salads...love or hate? I fall into both categories depending on how they are prepared. Limp overcooked pasta with soggy vegetables and drenched in dressing? Hate. Perfectly cooked al dente noodles lightly tossed in a delicious fresh vinaigrette with crisp, in-season vegetables? Love.

I feel like I am invited to a potluck lunch or dinner every week and often look to this recipe as my offering. The pasta salad fits the "Love" category and is always a crowd pleaser. Sweet yellow or orange bell pepper, spicy fresh baby arugula and mild spring onion look beautiful and tastes great. It's a keeper. Enjoy!

Pasta Salad With Arugula, Bell Pepper & Spring Onion
(serves 6)

1 lb tubular pasta (any shape you like)
1/4 lb baby arugula
3 spring onions, chopped (white and green parts)
1 yellow bell pepper, chopped
1 clove garlic, minced
1/2 cup toasted pine nuts, divided
1-2 tablespoons chile infused olive oil

Bring a large pot of salted water to a high boil. Add pasta and cook according to package directions ensuring you do not overcook noodles. Using a strainer, remove pasta and add to a colander. Rinse pasta in cold water, drain and add to a large bowl. Set aside.

Stir arugula into the bowl with pasta. Add spring onions, bell pepper and garlic.
Toss with 3/4 of the vinaigrette. Chill for 1 hour.

Remove from the fridge, stir in 1/4 cup of the pine nuts and remaining vinaigrette. Taste and add sea salt and pepper to taste. Serve with the chile oil drizzled over the top and the remaining 1/4 cup pine nuts sprinkled over the salad.

Vinaigrette
2/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tsp Dijon mustard
1 shallot, minced
sea salt
freshly ground black pepper

Place 2/3 cup olive oil, vinegar, mustard, shallot, and a large pinch each salt and pepper in a lidded mason jar. Shake until combined.

It is "Pasta Salad" week at Food Network's Sensational Sides roundup. Do you have a favorite pasta salad recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Mom 100: Pasta Salad with Chicken, Picholine Olives and Ramp Vinaigrette
Homemade Delish: Spring Orzo Salad
Devour: Pasta Salads That Go Beyond Mayonnaise
Napa Farmhouse 1885: Pasta Salad with Arugula, Bell Pepper & Spring Onion
Elephants and the Coconut Trees: Chicken Pasta Salad with Peanut Butter Dressing
Taste with the Eyes: Refreshing Rice Noodle Salad, Lime Ginger Dressing
FN Dish: Picnic-Ready Pasta Salads with Hundreds of Sky-High Reviews

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove

napa farmhouse 1885

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I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Five Fast & Fantastic Spring Side Dishes

Wow! My schedule has become super crazy. I am on the board of directors for four nonprofits, am the president of one and the treasurer of another, have my consulting business, my blogs and, since late January, have been creating and filling the position of volunteer coordinator for our local animal shelter. This means that most nights I don't have a moment to breathe much less prepare dinner. So I keep a list of fast and easy side dishes that pair perfectly with a protein. Grill a steak, broil some fish or, even easier, pair with a purchased rotisserie chicken. Dinner is served!

Broccoli Salad
1 head broccoli
1/2 cup raisins
1/2 cup chopped sweet onion
3/4 cup mayonnaise (or veganaise)
3 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp agave syrup or honey
1 tsp aglio, olio, peperoncino or red pepper flakes
sea salt
freshly cracked black pepper
1 tbsp Italian parsley

Stem broccoli, break into florets and chop into bite sized pieces. Place in a steamer pot and steam for just a few minutes...until the broccoli is bright green and crisp-tender.  (ensure you keep it very crunchy).  Add broccoli, raisins, and onion to a medium sized bowl.  In a small bowl, add the mayo, balsamic vinegar, soy sauce, agave syrup or honey, aglio (or red pepper flakes), a pinch of salt and a pinch of pepper.  Mix well.  Pour 1/2 of dressing over broccoli mixture and stir to combine.  Taste and add additional dressing as desired. Taste again and adjust seasonings as necessary. Serve as is or, if you have time, Refrigerate for 4 hours.  When ready to serve, garnish with parsley.

Purple Cabbage Slaw
3 cups red cabbage, shredded
1 red delicious apple, cored and diced
2 tbsp seasoned rice vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
pinch sea salt
pinch black pepper
1/4 cup chopped pistachios, optional

Add cabbage and apple to large bowl.  In a jar with tight-fitting lid (I use mason jars for my vinaigrettes) add vinegar, e.v.o.o., honey, salt, and pepper.  Screw on the lid and shake vigorously until combined.  Drizzle half of vinaigrette over cabbage mixture.  Stir to combine.  Add more vinaigrette to your liking.  

This slaw keeps in the refrigerator for a couple of days.

Three more fast and fresh recipes to try:

• italian green beans with tomatoes & pesto
• spicy green beans in asian chili sauce
• white bean and garlic scape dip

It is "Quickest Side Dishes Ever" week at Food Network's Sensational Sides roundup. Do you have a favorite quick recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: 5-Ingredient Za'atar Beet Toasts
Devour: Beat the Clock with Easy, Under-15-Minute Side Dishes
Healthy Eats: 7 of the Quickest — and Healthiest — Side Dishes Ever
Creative Culinary: Pasta with Roasted Cherry Tomatoes (Pasta Ponza)
Napa Farmhouse 1885: Five Fast & Fantastic Spring Side Dishes
TasteBook: Asparagus Ribbons with Lemon Juice and Shaved Parmesan

The Wimpy Vegetarian: Cilantro-Lime Cauliflower Rice (with Coconut)
Taste with the Eyes: Teacher Appreciation Luncheon and Corn with Sweet Chili Butter
FN Dish: Counting Down the 5 Quickest Spring Side Dishes Ever

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.