Sunday is our day to roam. Sometimes we have a destination in mind, others we are just enjoying being out of the house and together. Today’s ride took us along a stretch of road in Southern New Hampshire that is made up of farmland. The fields are tilled for corn to be planted. The farm stands have opened and signs boast the local wares that are ready. Today what drew me in was “OUR OWN ASPARAGUS AND RHUBARB”.
Those found their way into my basket pretty quickly, along with some honey sticks for my son, scallions, and strawberry milk from another local farm. We keep a cooler in the back of the truck so after a quick stop for ice, we were on our way, the sunroof open, windows down, talking about what we could make with our bagful of goodies.
At home, I decided on a tried & true, family favorite for dessert- Strawberry Rhubarb Crunch . I put that together and got it into the oven, then went to work on some mashed purple potatoes. After they were fork tender, I drained them and moved them to a glass bowl, keeping the water simmering on the stove. The rest of my meal was going to be cooked outside, and putting the bowl of finished potatoes on top of the simmering water would keep them warm while I was finishing up
I’d marinated some chicken in the morning. I used half lime juice, and since I’m the only heat lover, I split the mixture so that one bowl had jalapenos and one didn’t. I marked the “hot” ones with toothpicks so I could keep track of them. With about 20 mins to go, I grilled a combination of the asparagus from the farm and red bell pepper, tossed with salt, pepper and olive oil on a foil liner.
* Exported from MasterCook *
Jalapeno Grilled Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 to 8 jalapeno peppers (or one 4-ounce can chopped green chilies) -- seeded and chopped
2/3 cup lemon juice -- divided
1/4 cup minced fresh parsley (or 1 tablespoon dried parsley flakes)
6 to 10 garlic cloves -- minced (used jarred)
2 teaspoons dried rosemary -- crushed
2 teaspoons dried thyme
8 bone-in chicken breast halves
2/3 cup chicken broth
2 teaspoons pepper
1/2 teaspoon grated lemon peel
In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.
NOTES : omitted jalapenos from Tim's. Used toothpics to mark the "hot" ones.