Come for the politics, stay for the snark.

Republicans choose power over democracy, every day.

Only Democrats have agency, apparently.

Just because you believe it, that doesn’t make it true.

Anyone who bans teaching American history has no right to shape America’s future.

“woke” is the new caravan.

I’m sure you banged some questionable people yourself.

… riddled with inexplicable and elementary errors of law and fact

Some judge needs to shut this circus down soon.

Is it irresponsible to speculate? It is irresponsible not to.

fuckem (in honor of the late great efgoldman)

A last alliance of elves and men. also pet photos.

Republicans can’t even be trusted with their own money.

That’s my take and I am available for criticism at this time.

Thanks to your bullshit, we are now under siege.

People are complicated. Love is not.

So it was an October Surprise A Day, like an Advent calendar but for crime.

Their freedom requires your slavery.

It’s the corruption, stupid.

They fucked up the fucking up of the fuckup!

Let there be snark.

Whoever he was, that guy was nuts.

Republicans in disarray!

I’d like to think you all would remain faithful to me if i ever tried to have some of you killed.

Second rate reporter says what?

You are here: Home / Food & Recipes / Cooking / Friday Recipe Exchange: Summer Grilling

Friday Recipe Exchange: Summer Grilling

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strawberries over pound cake

Nobody says the sliced strawberries can’t be served over pound cake. Photo by JeffreyW

I finally finished the first of four cookbooks, so I thought I’d start the recipe threads again. Since I have the menus already formatted, it’s easy enough to copy and paste them into a thread once a week.  I’ve had a few requests to start posting again, if only so everyone has a place to share recipes. Seems like a good idea these days.

On the board tonight: Santa Fe Chicken and Black Bean Salad

MENU
Santa Fe Chicken Breasts (recipe below)
Tortilla chips
Black Bean Salad  (recipe here)
Sliced Strawberries

Santa Fe Chicken Breast

  • 4 boneless chicken breasts
  • ¼ cup red wine vinegar
  • ¼ cup chopped cilantro
  • 1 tsp crushed garlic
  • 1 cup Picante or salsa (Fresh Salsa recipe here)
  • 4 oz sliced Monterey jack cheese

Reusable plastic container

Add chicken, vinegar and cilantro to reusable container and marinate 1 hour or overnight.

Remove chicken from marinade and slice each breast in a butterfly cut (slicing in half horizontally, but leaving attached at one edge, so it folds open like butterfly wings).

Fold open and grill or broil until cooked through (as little as 5 minutes each side, depending on heat and thickness).

Don’t let dry out.  Use a meat thermometer – remove at 165°

On one half of each breast, add 1 oz cheese and 2 tbsp or more of Picante/salsa, fold other half over and heat until cheese is melted.

Serve immediately.

cookbook

That’s it for this week. What’s cooking in your kitchen? Go ahead and share your favorite recipes and tips.  Otherwise, open thread.

Reader Interactions

72Comments

  5. 5.

    Yarrow

    Those strawberries on that pound cake look amazing. Yum. Strawberries are on sale this week for something like $0.65/pound so maybe I should pick some up.

    Glad to see the recipe threads again. A restaurant near me makes a similar chicken but they just put the cheese on top and add the salsa once it’s served on the plate. Easy to do.

    I’m not going to cook too much except outside on the bbq. It’s too damn hot to heat up the kitchen. It’s also eat-out-of-the-freezer week. Tonight is salmon, which I’ll probably cook on the bbq on foil, and I have some leftover rice to go with. Figure out something for a vegetable. Super easy. I’ve been eating a lot of salads because of the heat.

  7. 7.

    MomSense

    Tonight is a take out night – Indian food and beer. Three weeks ago I found out my job was losing funding. Then two weeks ago my dog almost died and had a miraculous recovery. Meanwhile I applied for all the jobs. Last week I interviewed. Yesterday I trained at my new job. Today I finished my old job. Monday I start my new job. Whew. Cooking will resume tomorrow.

  8. 8.

    zhena gogolia

    @Yarrow:

    I guess it’s something they’re trying out on selected people. Instead of a bunch of little thumbnails you can scroll through to see what you want to watch, the thumbnails are now hand-sized, and you can only see two of them at a time. It’s annoying. Somebody theorized that it’s for the convenience of people looking at it on their phones. Like everything else.

  10. 10.

    MomSense

    @zhena gogolia:

    Thank you! She’s happy right now because two of her boys are home. Middle boy is driving up from CT with his SO next week. She is going to go nuts.

  11. 11.

    Yarrow

    @zhena gogolia: When I open a YouTube video, on the bottom right of the actual video there are some icons. One is for “Miniplayer” and one is for “Default view.” Have you tried clicking on those? They kind of change up how the page is displayed for me.

  13. 13.

    TaMara (HFG)

    @MomSense: Oh no,that’s terrible. Hang in there. Wow! So grateful for you and pup! Hang in there, someone will be lucky to have you! That’s awesome, you’ll do great. Congratulations on the new gig! Your old job can suck it!

    Phew, you deserve a beer! (Did I cover everything?! What whirlwind).

  17. 17.

    Roger Moore

    What’s cooking in your kitchen?

    One of my go-to recipes this time of year is gazpacho. My recipe:

    3 slices stale bread
    3-4 pounds very ripe tomatoes (the softer the better)
    3 chiles (choose whatever type gives you the heat you like)
    2 slicing cucumbers, peeled
    4 cloves garlic, crushed
    1/4 cup olive oil
    3 cups water
    juice of 3 lemons or 4 limes
    1 tsp ground cumin
    salt to taste

    Cut the bread into cubes and coarsely chop the vegetables. Combine all the ingredients in a large bowl and mix. Refrigerate for at least 1 hour. Remove from the refrigerator and blend until smooth. Refrigerate for at least 1 hour longer. Serve chilled. Makes approximately 8 cups. Optionally, you can serve an assortment of finely diced vegetables as a garnish and to add a contrasting texture.

  19. 19.

    bluefoot

    @Roger Moore: I also taking advantage of summer produce by making gazpacho. I don’t have much of a recipe though. How much of anything I put in depends on the ripe produce available and how they balance each other. The basic recipe isn’t that different than yours. I do add some chopped cilantro or parsley. Gazpacho is my all time favorite summer dish.

  20. 20.

    RSA

    I finally finished the first of four cookbooks…

    Congratulations!!! Good luck, and maybe your secondary “platform” here will help.

  21. 21.

    Yarrow

    @zhena gogolia: It’s possible you accidentally clicked on one of those but didn’t realize it. I did that awhile ago and it took me forever to figure out how t change it back. Not sure that’s your issue but might be worth checking.

  26. 26.

    NotMax

    A moderately labor intensive but always enjoyed chicken breast dish I sometimes trot out for parties.

    6 chicken breasts
    ¼ (or ½, if that’s your thing) tsp. salt
    Black pepper to taste
    2 tbl. chopped walnuts
    2 tbl. Swiss cheese, cut into 1/8″ cubes
    2 tbl. chopped parsley
    2 tbl. flour
    ¼ cup melted butter
    1 egg
    1 tsp. oil + 1 tsp. water
    1/3 cup bread crumbs (seasoned or not)
    Additional 2 tbl. chopped walnuts

    Cut a pocket (not all the way through horizontally, not all the way to the sides) in each breast, sprinkle with salt & pepper inside and out
    Mix together cheese, first 2 tbl. of nuts, and parsley. Fill each pocket with some of that mix (don’t overstuff, leave room to accommodate melting cheese)
    Press together top and bottom of each pocket and use toothpicks to seal
    Dust both sides of each breast with flour and set aside
    Beat egg with oil + water, salt & pepper
    Mix together bread crumbs and the additional chopped nuts and put that mix onto waxed paper or parchment
    Brush the egg mix on one side of breast, invert onto crumb mix. Repeat with other side of breast.
    Fry each breast in butter on both sides – around 8 – 10 minutes .

    Remember to inform guests about the toothpicks.

  38. 38.

    Yarrow

    @NotMax: Har har har. I’m thinking of a dressing with lemon and olive oil instead of mayonnaise based. I’ve found Greek ones online but they don’t seem quite like what I’m thinking of.

  42. 42.

    Yarrow

    @NotMax: I was thinking just a sort of all purpose olive oil.

    @raven: I bet that’s good with the sweetness of the sweet potatoes. How do you cook your sweet potatoes before making the potato salad?

  44. 44.

    HinTN

    We made it home from the FABULOUS, EXQUISITE, DELIGHTFUL (etc., etc., etc.) Pacific Northwest and have proceeded to grill, baby, grill some BBQ chicken (thighs and drumsticks) with Sweet Baby Ray’s because I’m too damn lazy to make my own (you go, Cole). Now in a stupor listening to katydids (the tag end) and other night creatures.

    Grillin’ is what it’s all about, y’all.

  46. 46.

    HinTN

    @Raven: Recipe?

    ETA: I go for the hot potatoes dumped on chopped red onion to slightly cook them. Then, when cooked, add mayo (Hellmans), salt, pepper, and dill pepper chunks to taste.

  47. 47.

    NotMax

    Should recipes run thin, a post asking people what their favorite, you’ll have to pry from my cold, dead hand, kitchen knives are might be fun (and instructive).

  48. 48.

    Yarrow

    @NotMax: Yeah, maybe. The recipes I’ve seen call for olive oil. They’re mostly about Greek lemon potato salad so that makes sense.

  49. 49.

    Steve in the ATL

    @HinTN: looking at your hair in those photos, I haven’t seen anything that white since the last Rotary Club meeting

  50. 50.

    laura

    @MomSense: You’ve had the full emotional wringer MomSense. Enjoy your well deserved weekend and best wishes on that new job.
    I’m sitting outside at a lovely restaurant in Forestville -the building is an old whore house for the lumber industry from back in the day. Sally Stanford’s girls would come up on the weekends and help part the lumber Jack’s from their pay. In the morning I’m going to Sebastopol for Gravenstein Apples and heading back to Sacramento to share the bounty.

  51. 51.

    MomSense

    @Yarrow:

    Does it have to be lemon? I have a good recipe that uses white wine from The Yachting Cookbook. I’ve substituted just vinaigrette for wine. You could make a French vinaigrette using lemon instead of vinegar. That would be tasty.

    1lb small red potatoes, cut into quarters
    1/2 lb carrots peeled and cut into 2 inch lengths
    1/2 lb green beans, cut into 2 inch lengths
    1/2 cup dry white wine
    3 tablespoons finely chopped yellow or red onion (green onion is good, too)
    1/2 cup olive oil
    2 or 3 tablespoons white wine vinegar
    Salt
    Freshly ground pepper
    2 6 1/2 ounce jars marinated artichoke hearts, drained
    1/2 cup oil cured olives (optional)
    3-4 tablespoons chopped fresh parsley and/or basil

    Steam potatoes carrots and green beans separately until tender. As they are cooked turn them into a large bowl and tumble gently with the wine. Sprinkle with oil and vinegar. Add salt and pepper to taste. Turn vegetables in marinade as they cool.

    Scatter the artichoke hearts and olives on the on the vegetables and sprinkle with the onion basil and parsley. Toss gently and serve.

  58. 58.

    MomSense

    @debbie:

    My new job comes with a commute and I decided I shouldn’t listen to NPR while driving. There’s a lot of fast moving traffic and I don’t need to be distracted with eye rolling and ranting at my radio. I’ll have to find some audio books.

  60. 60.

    Raven

    @NotMax: I used to cook them whole, peel and cube. My CIA trained buddy said “you are wasting your time, peel, cube and simmer until aldente”. It’s much easier to control the crispiness.

  72. 72.

    Yarrow

    @MomSense: That sounds delicious but there is a lemon potato salad I’ve had that I really liked. I just can’t quite figure out how to make it.

Comments are closed.