I just got back from a trip to Allentown, PA to visit my grandparents for a week. It takes a solid 8 hours to travel from Columbus to Allentown. During one of our many rest stop breaks we happened upon a woman selling peaches from her farms that she had picked that day. Peaches in my opinion are one of the tastiest fruits there is but you have to get them at their utter peak or they are mealy and require a lot of sweetening in order to palatable. Well, these peaches were neither.
They were so juicy and not mushy at all–meeting all the qualifications of the perfect peach. Since, I don’t get to work with perfect peaches very often I thought I would make a meal that would highlight them.
Sweet Peach, Chicken and Goat Cheese Salad (Serves 1)
3 cups of arugula
Shredded Chicken Breast (about 4 oz)
1 oz of crumbled goat cheese
1/2 cup finely chopped (or sliced) fresh peach
basalmic vinigarette dressing (I made my own using this recipe)
Layer arugula, chicken, goat cheese and fresh peach. Drizzle with dressing. Enjoy with a slice of thick multi-grain bread for a simple summer supper.
Ever since I tried a delicious mole sauce by That Food Truck in October (you can read my blog post about it here) I have been wanting to re-create the recipe at home. Given the originally recipe requires over 20 different ingredients and a day-long simmer time I knew that an exact replication of the sauce was not quite feasible.
Then I stumbled across this recipe.
And it has chocolate in it. Need I say more?
Believe me. Even if you aren’t a fan of chocolate in savory dishes you will like it in this dish. It adds smokiness and richness without a long simmer time.
Quick Chicken Mole (4 servings)(slightly adapted from here)
- 1 lb of boneless skinless chicken tenders (cubed)
- 1 Clove Garlic (minced)
- 1/2 Red Onion (diced)
- 1 Teaspoon Sesame Seeds
- 1/4 Cayenne Pepper
- 1/4 Ground Cinnamon
- 1 Teaspoon Cumin
- 1/2 Teaspoon Kosher Salt
- 1-15 oz Can of Fire-Roasted Tomatoes
- 1/2 Cup of dry White Wine
- 2 1/2 Teaspoons Cocoa Powder
- 1/4-1/2 Teaspoon Sriracha Sauce (or another hot sauce)
- 1 Tablespoon Fresh Cilantro (diced)
- Toasted Pumpkin Seeds and Chopped Fresh Cilantro to sprinkle over the top
- Lime Wedges
Spray a deep skillet with cooking spray and heat over medium heat. Place cubed chicken in skillet and cook until no longer pink. Toss the garlic, onion, sesame seeds and Kosher salt into the skillet with your chicken. Cook about 5 minutes– until the red onions are tender and chicken is cooked through. Mix in Cayenne Pepper, 1/2 Teaspoon of Cumin and Cinnamon. Remove chicken mixture to a bowl and keep warm.
In the same skillet, add diced Tomatoes, White Wine, 1/2 Teaspoon of Cumin, Cocoa Powder, Hot Sauce and Cilantro. Stir your sauce to make sure your Cocoa Powder doesn’t clump. Bring to a simmer and cook 5 minutes. Stir in chicken mixture and simmer another 5 minutes.
Serve over Brown Rice with Cilantro and Pumpkin Seeds over the top and with Lime Wedges. Enjoy!