Monthly Archives: August 2010
Blueberry-Peach Bran Muffins
| August 31, 2010 | Filled under Breads, Breakfast, Fall, Fruit |
Every year, without fail, I get an uncontrollable craving for bran muffins as soon as the faintest hint of fall sneaks into the late-August air. Growing up, my mom always made them for me as a back to school treat. They were my favorite breakfast — especially when they were still warm rom the oven. Even now, years later, homemade bran muffins signify the start of fall just as much a pumpkin spice lattes (Yes – I’m one of those people who wait for them all year. I told you I love coffee!)
Mom always made the classic Raisin Bran muffins that use a box of cereal, but have you seen the cost of cereal these days? It’s completely outrageous. Clearly time to find a new, more economical recipe. It took a while. So many versions were too dry, too dense, or too gritty. I felt like I was being beaten over the head with health food. Just as I was about to give up and buy a box of Raisin Bran, I decided to give it one last try. Success! After two years of fiddling around with recipes, I’ve finally developed what I think is the perfect bran muffin: light, springy, and moist with just the right amount of nutty bran flavor. Spread with a little butter and served with a glass of cold milk, this is the perfect back-to-school (or off-to-work) breakfast.
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Barbecue Chicken with Fresh Mango Salsa
| August 28, 2010 | Filled under Chicken and Poultry, Light, One Pan, Quick Weeknight Meals, Summer |
On my way home from work yesterday, I noticed something: there were yellow leaves all over my neighbor’s lawn. I looked up, and sure enough, their huge elm tree is starting to change colors. I’ve noticed that the morning have been cooler — prompting me to grab a cardigan and even consider a light jacket — so I knew that fall was imminent, but I’m not ready for it to come on in full force! Where has summer gone?
We still have a few weeks of decent weather left so, before pumpkins start taking over my kitchen, I’m going to take every opportunity to get in a few more summery dishes. Like this barbecue chicken with mango salsa that I served with an avocado, bacon, and goat cheese salad. While you could theoretically make this dish any time, the fresh, bright flavors are perfectly suited for a hit, summery day. I love the contrast between the tangy barbecue sauce, the touch of spice from the jalapenos, and the juicy sweetness of the mango.
Click to continue reading Barbecue Chicken with Fresh Mango Salsa –>
Barbecue Chicken with Fresh Mango Salsa
In order to get more surface area for the barbecue sauce, I like to butterfly my chicken. To do this, simply make a deep cut across the breast, parallel to your cutting board. Cut it almost all the way through, but not quite in half. Then open the pieces up like a book (or butterfly 
) and press down on the “seam” with your hands so that it lays flat. Butterflying your chicken also means that you get a nice thin piece that will cook up very quickly.
- 2 4-ounce boneless, skinless chicken breasts, butterflied
- 4 Tbs barbecue sauce
- 1 mango, cut into cubes
- 2 Tbs chopped red onion
- 1 jalapeno pepper, minced
- 1/4 cup fresh cilantro, chopped
- Juice from 1 lime
Heat a grill or grill pan to high. Brush the chicken with about half of the barbecue sauce, coating both sides. Set aside while the grill heats up.
Grill the chicken until it’s cooked through — about 2 minutes on each side. While it’s cooking, baste with the remaining barbecue sauce. Remove from the pan and let rest under a piece of foil r a pot lid for 5 minutes to allow the juices to redistribute before serving.
Make the salsa by combining the mango, red onion, jalapeno, cilantro, and lime juice. Serve the salsa over the chicken.
Serves 2.
Approx. 230 calories, 2.5
grams fat, 2.5 grams fiber, 27 grams protein (will vary slightly based on your barbecue sauce)
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