Just got back home from a fun and relaxing weekend with friends in Port Austin. It was a bit too hot for pleasant sleeping at night but other than that it was perfect. I really love summer nights at the cottage when it is cold and windy outside and we build a big fire in the fireplace to keep warm and open the windows and listen to the waves crashing at the shore. No wind, no waves, it was very still and quite warm. We did have a bon fire
on the beach each night in spite of the heat, that’s always fun.
We had two great dinners, leg of lamb on the grill Friday night and pan fried Walleye on Saturday night. We had delicious local corn on the cob both nights.
On the way to Port Austin on Friday afternoon, Mary Beth and I stopped at Country View Bulk Foods, a new grocery store that I have been
wanting to stop at all summer. This is the first time it was open as I passed by and of course we had to stop. It’s in the heart of the Amish community in the thumb and about half the shoppers and workers were Amish. It was so great. It has loads of interesting baking supplies as well as fresh baked Amish breads and assorted baked goods and Amish cheeses and butter. It’s only open until 6pm and closed on Sunday, so don’t know when I’ll get there. Even though Mary Beth and I left hours and hours before Craig, Sally and Tim; we didn’t arrive too far ahead after all of our shopping stops.
Saturday morning of course meant a trip to the Port Austin farmers market, we bought fresh fish for dinner, fresh cut flowers, yummy
Michigan tomatoes and some great cupcakes, including one that looked just like a mini cheeseburger. They were so cute and so delicious (more about this soon).
We’re home and thought I’d make something easy for dinner, here’s what I came up with, a spicy grilled chicken.
This a quick and flavorful way to enjoy plain old chicken breasts. I’m always looking to make boneless skinless chicken breasts a bit more exciting and this is a real keeper. Give it a try; I can’t imagine you’ll be disappointed. If you’re a bit of a wimp where heat/spice is involved; you may want to decrease the red pepper flakes by half.
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon crushed red pepper flakes
1 tablespoon caraway seeds
1 teaspoon thyme
2 cloves of garlic finely chopped
2 teaspoons sea salt
½ teaspoon black pepper
4 tablespoons olive oil
2 to 3 pounds chicken breasts, cut into quarters
Mix dry spices in small mixing bowl then add garlic and olive oil and stir until evenly mixed. Add the spice mix to a gallon size plastic Ziploc bag, add chicken and seal shut and mix chicken in bag until evenly coated with spices. Allow to sit for 30 minutes before grilling on preheated barbeque grill for 4 to 5 minutes per side.