I hoard recipes (like this girl). I gather them, stuff them in a manilla folder and hope to someday make them. Sometimes that “someday” comes a few weeks down the road and other times “someday” never comes. I’m glad I didn’t hoard this recipe. This recipe was posted June 21st. I pinned it June 21st, printed it out June 21st and proceeded to make the dish on June 23rd. It never had a chance in the manilla folder.
The recipe is fairly simple but it is so worth any prep needed. I decided to actually marinate the chicken before grilling. I used the same ingredients that was in the sauce and simply marinated the chicken. In the mix: honey, rice vinegar, BBQ sauce (Sweet Baby Ray’s this time ’round), soy sauce (gluten free), garlic and red pepper flakes.
After about an hour of swimming in the marinade, Big Guy threw the chicken on the grill. The marinade was then poured into a skillet.
While the chicken was marinating, I made the salsa. Make this. Now. It’s eat-straight-off-the-spoon worthy. Sweet, juicy blueberries paired with the most scrumptious peach ever (from Whole Foods) with some a little heat from a jalapeno (straight from the garden), a zip from cilantro and a little tartness from the lime. The red onion added a nice crunch and flavor to the mix – plus more gorgeous color.
Once the chicken was done grilled, we sliced and threw into the sauce which was then brought to a boil and simmered until slightly thick and the chicken was cooked through.
We served this sweet and spicy glazed chicken on top of Food Should Taste Good multigrain chips. Topped with cheese and the cool salsa.
The most colorful nachos I’ve ever made.
I wasn’t kidding when I said I was going to have Mexican and a margarita this weekend.
Guacamole and Watermelon margaritas! These margaritas were a littttttle strong when made according to Emeril’s recipe. I simply added a little more watermelon juice to this batch. And when I made another batch, I added less alcohol and more of the other stuff. Perfection.
And about that guacamole…
Holy guacamole! This stuff is addicting. I couldn’t stop dipping into the guac. And neither could anyone else. The best part – it’s easy. Simply throw all the ingredients into a food processor and let it whirl. I tripled the recipe. Muahaha. No shame in my game. I wanted Mexican and I got Mexican. Served with carrots, cuke slices and Food Should Taste Good Sweet Potato chips.
And for the main meal, even though I could have made a meal out of the guacamole and margaritas…Nachos topped with Slow Cooked Smoky Chipotle Brown Sugar Chicken. Is that a mouthful or what? (A mouthful of deliciousness.)
And you use not only the food processor to do all the hard work but you use the crock-pot. Oh yes, Friends, I used the crock-pot in August and it was a beautiful thing.
The sauce was delicious. I expected the final produce to be a little more saucy. But I soothed my disappointment with more guacamole.
The nacho chip I used: Trader Joe’s Sweet Potato Tortilla Crisp Rounds.
Oh.my.nachos. Topped with Greek yogurt and feta served with a side of Jalapeno-Lime Slaw. Despite the amount of jalapeno, the slaw was refreshing and perfect with the smoky chicken and nachos. And about those sweet potato crisps – 10 times better than the Food Should Taste Good version. And the Food Should Taste Good chips are good. Basically, I’m buying them again (along with the almond butter that I’m running out of and almost cried this morning).
I’d call this meal a success.
Margaritas. Good company. Guacamole. Nachos. Guacamole. Laughter. Another margarita. Did I mention guacamole?