Monday, June 30, 2008

Lime-jalapeno grilled chicken wraps

Marinate chicken breasts in lime juice with canned jalapenos overnight. Drain the juice off, and grill the chicken. Allow to cool, or else you'll burn your fingers shredding the chicken.

Shred the chicken with your fingers (not aiming for perfection here). Mix in one pound of frozen corn - preferably frozen ROASTED corn from Trader Joes. Mix in one jar of your favorite salsa verde. Add the juice of a couple limes, some garlic powder or chopped garlic, some ground Ancho or ground chili pepper, chopped cilantro, salt and pepper to taste. Microwave sliced bell peppers (multiple colors is GREAT!) and mix them in as well.

We ate this all last week. I made nachos with it (sprinkle mixture over corn chips, add some shredded cheddar, broil for a few minutes then finish the presentation with a scoop each of guacamole and sour cream), wraps (serve warm, with cheese in a tortilla), and ate it cold on salad. The resident Southerner was well pleased. He topped every variation with hot sauce and/or hot salsa.

Simple don't heat up the kitchen grilled new potatoes

I tried these last night - kind of thrown together after looking up a few simple recipes. Served with grilled zucchini and chuck steak (which I bought for under $2/pound with ACME's new "pick five" deal).


bag of new potatoes (about two pounds?)
1 small onion
8 cubes of Trader Joes frozen chopped garlic
a few spoonfuls of romano cheese
a few tablespoons olive oil
kosher or flake salt
fresh ground pepper
thyme (dried or chopped from the garden)

Preheat your grill to medium heat.
  • Wash and quarter the potatoes
  • slice the onion in half and then in thin "half moons"
  • mix potatoes, olive oil, cheese and spices in a large bowl
  • split potatoes between two large sheets of aluminum foil, and make a flat "packet" of each
  • grill for 10 minutes per side