Hi, I’m just back from North Carolina. Craig and I had a great time visiting friends. I was a bit of a slug, didn’t take more than a few pictures and unfortunately they were on my iPhone which left my side in the Charlotte airport. I suspect that an airport employee that lives in Gaston, North Carolina picked up my phone and took it home. We can track the location of the phone up to about 100 feet of where it currently resides and am a little sad that someone decided to take my phone home rather than turn it in to lost and found. Oh well, it’s just a lost thing, not a lost person. But it is a bit inconvenient to be I phoneless. Anyway, let’s move on to food.
I like to make a meal that is delicious the first pass and the leftovers become an even better meal. So, here’s meal one, chipotle marinated chicken breasts. Make more than you plan to eat for the first meal and the leftovers will become a delicious salad tomorrow or the next day. So, if you make this today, tomorrows dinner is half done. You can marinade the chicken for just a few minutes or overnight. For a really quick and easy dinner, grill the chicken and serve with a quick veggie (steamed broccoli) and a side of refried black beans.
One can of the chipotle peppers can transform a couple of meals. I like to keep a couple cans of chipotle peppers or chipolte sauce on hand. I can’t always find them at every grocery store, so when I find them, I like to get a couple extra cans.
2/3 cup canned chipotle sauce
1/3 cup red wine vinegar
3 cloves garlic, crushed or diced
2 tablespoons ketchup
4 large chicken breasts, halved lengthwise
Add chipotle sauce, vinegar, ketchup, garlic and chicken breasts to a gallon size Ziploc bag. Seal the bag and mix all ingredients until well mixed. Marinate for 30 minutes or up to 8 hours. Place in refrigerator if you plan to marinade for more than 30 minutes. Preheat grill and grill chicken for 8 to 10 minutes per side or until juices from chicken run clear. Enjoy and don’t forget to save your leftovers for tomorrow. Karen