I apologize for my MIA status from both my blog and your blog, but life has been overwhelming lately! I know there are many of you with kids, a job, a mortgage, a hobby, a dog, a cat, and a life. Seriously, I do not know how you do it!
This June, hubby is finishing his Masters degree and I'm throwing him a bash! I've been looking forward to planning and cooking for his party until I realized how quickly June is approaching. What am I making? I have no freakin' clue!
I'm hoping you could all help me. Send me you favorite party recipes & ideas to newlywedcook at gmail dot com! If I end up using of one of your recipes, I just might have a prize for you! I wish I were organized enough to tell you in advance, but I promise not to let you down.
Meanwhile, here's a fancy looking dinner I threw together when I could actually remember what day of the week it was. Chicken breasts are spiced with cumin and marinated in olive oil and garlic and then grilled & topped with a fresh tomatillo sauce. Though I love salsa verde, I've never made anything with tomatillos.
I guess I had never really seen a tomatillo before either, because I was pleasantly surprised at how cute they were. Leave it to me to think a fruit is cute.
We served the birds with one of our favorite side dishes - Summer Black Bean Quinoa Salad - which made for a nice and hearty protein filled dinner, perfect for Cinco de Mayo. Oh, too bad it's Cinco de Seis. Told you I didn't know what day it was.
I promise I will be back to my old self soon & sorry for this rambling post. I think we all get a freebie every now and again, right?!
Cumin Spiced Chicken with Green Tomatillo Sauce
Adapted from Cooking Light 5/09
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 (6-ounce) skinless,boneless chicken breast halves
1/2 pound fresh tomatillos
1/2 cup chicken broth
1/4 cup cilantro leaves
1/4 cup chopped green onions
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, chopped
1 jalapeño pepper, seeded and chopped (I admit, we skipped this - we're wimps)
1. Prepare grill or grill pan to medium-high heat.
2. In a small bowl, combine the first 5 ingredients. Mix well and place chicken and marinade in a large zip-top plastic bag. Seal and let stand for 15 minutes.
3. Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, green onions, lime juice, sugar, salt and jalapeño (if using) in a food processor; process until smooth.
4. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with a dash of salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.