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!

Which came first?

Different things drive my decisions about what to fix for dinner.  I still have some polenta in the fridge and we’ll have that sauteed as our side dish.  I was thinking of what would go well with it and decided on grilled chicken breasts with the chipotle marinade.  The chicken can marinate while we’re at the pool this afternoon and the polenta is made.  In winter I don’t mind hanging out in the kitchen and cooking on Sunday afternoons but not in summer.  This marinade is good on pork and steak in addition to chicken.

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.

So in our case tonight, the polenta was first!

Warm spice vs. Fiery hot

I love the chipotle marinade – it’s spicy but in a warming way rather than a fiery way.  (I don’t like to feel like my mouth is on fire.)  I made the marinade last week knowing that it would give me enough for several meals.  This morning I took the chicken and marinade out of the refrigerator and combined in a ceramic dish – total elapsed time about 2 minutes.  We had the chicken with baked sweet potato (I was talking to a friend at church who told me her son makes a dish with sweet potatoes and chipotle peppers and it got me to craving a sweet potato!)  This is a great dinner for weeknights – it takes so little time to cook and there isn’t much clean up either.  I’m repeating the marinade recipe for your convenience.  We did a boneless, skinless chicken breast each and split a sweet potato.

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
  • 2 TB sherry vinegar
  • 1 tsp basil
  • 1 tsp oregano
  • salt and pepper

Blend all ingredients together and refrigerate in a glass jar.  Great on steak, pork, chicken, any protein.