Sunday night summer dinner

This weekend has been absolutely beautiful.  The weather is reminiscent of beach weather – sunny, clear skies, low humidity.  It is perfect weather for enjoying the pool and tennis court.  I wanted to be able to come home to a quick and delicious dinner.  This chipotle marinade is one of our favorites – leftover keeps well in the fridge and it is delicious on steak, pork or shrimp in addition to chicken.  I’m fixing extra chicken for an easy dinner on Tuesday and having skillet corn with corn from the produce stand.

Chipotle marinade 

  • 2 chipotle chiles in adobo sauce
  • 2 cloves garlic
  • 3 TB tomato juice
  • 1/2 cup olive oil
  • 1/4 cup soy sauce (low sodium soy sauce)
  • 2 TB sherry vinegar
  • 1 tsp basil
  • 1 tsp oregano
  • salt and pepper

Combine all ingredients in a blender.

I bought 4 bone in chicken breasts.  They’ll sit in some marinade while I sit in the sun at the pool and then we’ll grill them.  One each for tonight and one each to save.  NOTE: The marinade has a lot of flavor so you don’t need to soak the chicken in it.

Skillet corn

  • 4 – 6 ears of corn, kernels cut from the cob
  • 1/2 red onion, finely chopped
  • 1 orange bell pepper, finely chopped
  • 2 TB olive oil
  • 2 TB butter
  • minced fresh herbs of your choice (I used basil, parsley and chives from the garden)

Heat olive oil in a skillet over medium heat.  Add onion and saute until soft, about 5 minutes.  Add pepper and cook an additional 2 minutes.  Add butter and corn and cook, stirring occasionally for 8 – 10 minutes.  Add salt, pepper and minced herbs.  Serve hot.

We’ll eat outside!

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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