Hi there! I thought I'd share another quick little dinner I whipped up using some of my treasures I got at the annual Peach Festival in Grafton, Illinois at Pere Marquette Lodge at Pere Marquette State Park. After an unseasonably cool summer, this day was pretty warm, but a great day to browse what the local farmers had to offer. We bought a bunch of plums and big juicy peaches, the absolute best I have ever eaten, actually; picked fresh early that morning.
I knew I wanted to do something with those plums for dinner, like a plum sauce with chicken, but I didn't know what. I went on the search and found something that we really liked. I altered it just a little, but you can get the full recipe here.
Look how beautiful these are!
So, this is what I did. The recipe called for a couple of ingredients that I didn't have, like lime juice and fresh basil but it turned out fabulously.
I started with two trimmed boneless, skinless chicken breasts, olive oil and two plump, ripe plums fresh from the tree.
I washed and diced up the two plums and a home grown jalapeno from my dad's pepper plant...
...and gathered the rest of my ingredients...
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Now, this is what the recipe called for, and I didn't halve the ingredients for the two breasts I used instead of four, but it made just the right amount for the size of the chicken breasts I used.
Stir together the plums, jalapeno, onion and 1/4 tsp. salt in a medium bowl and the brown sugar, cumin, and remaining 1/2 tsp. salt in a small bowl. I rubbed my chicken with the brown sugar mixture working rather quickly as the brown sugar melts fast. What I did next varies from the recipe, but made the raw salsa very delish!
I cooked the chicken in the olive oil in a nonstick griddle skillet over medium heat for several minutes on each side. When the brown sugar started to caramelize I turned the heat to low and added a little water to loosen the sugar from the pan. I took the chicken out and added the juice from the skillet to the salsa in the bowl. I folded it until it was blended well and let it sit while I made the rest of my dinner.
That was just a simple box of Near East Parmesan flavored couscous and Green Giant Sugar snap peas. The couscous literally takes five minutes, just enough time for the peas to steam. When the peas are done you can drain them and serve, but I always sauté them with a little olive oil and salt in an omelet pan. Yum!
We like our peas right on top of our couscous and our pears right on top of our chicken, and, boy, was it delish!
Don't forget, you can get the full recipe and many more at MyRecipes.com. Enjoy!
And please keep checking back. I will give it my all to get this blog back up and running with more projects, recipes, fun and adventure...promise!
Have a great week