Ginger Spice Chicken


Have you ever gone about your day then realized you forgot to marinade the chicken you planned on having for dinner?  That happened to me yesterday, but for once I wasn’t worried.  Thinly sliced chicken breasts can marinate in as little as 30 minutes, and then cooks in 5 minutes.  What a time saver!  It also helps that the flavor is quite delicious.


Ginger Spice Chicken
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/8 tsp ground coriander
1 tsp ginger, minced
2 garlic cloves, minced
juice and zest of 2 limes
2 tbs orange juice
2 tbs dijon mustard
3 tbs olive oil
salt and pepper
1.5 lb thinly sliced chicken breast

In a bowl add cloves, cinnamon, coriander, ginger, garlic, lime juice, lime zest, orange juice, dijon mustard, olive oil, salt, and pepper.  Mix to combine then pour into resealable plastic bag.  Add chicken to plastic bag then seal and shake to evenly coat the chicken.  Let marinate for 30 minutes -1 hour.

Heat grill pan to high heat.  Once hot add chicken cook for 2 -3 minutes per side then serve.


Southwestern Style Corn on the Cob


When you start to get sick of the regular old corn on the cob, you have to find ways to spice it up.  This time I literally did just that by add a chili in adobo.  If you’re not familiar with this ingredient you can find it at the supermarket in the mexican section of the store in cans.  The chilies are smoked jalapenos packed in a spicy adobo sauce.  They give you heat while also offering up a great smokey flavor.  If you find the mayo mixture too spicy add more mayo, if you’re looking for a challenge add more chilies.

Food 185

Southwestern Style Corn on the Cob
4 ears of corn
1/2 c mayonnaise or mayo substitute
1 chili in adobo, chopped
juice of 1/2 lime
1 tsp cilantro

In a bowl combine mayonnaise, chili, lime juice, and cilantro; set aside. Place corn in a large pot filling with 1 inch of water then cover with lid.  Cook over high heat to bring to a boil then turn off heat and let steam for 10 minutes.  Drain, then spread mayonnaise mixture on each cob.

Corn Sauteed with Poblano Peppers


Whenever I see corn I always think of my dad, who always said, once the corn is over your head it’s time to go back to school.  Sometimes he still says it, even though I graduated several years ago.  While it’s good on the cob, I also love to satue it with other great flavors like poblano peppers (aka pasilla peppers or ancho chiles if dried).  If you’ve never had a poblano pepper before they’re usually mild, but every once in a while they can surprise you. They are savory with a slight smokey undertone, and in my opinion great with corn.  I always say it’s easier to try a new flavor if you mix it with one you’re already familiar with, so try it in this corn dish.

Food 166

Corn Sauteed with Poblano Peppers
1 onion, chopped
2 garlic cloves, minced
1 poblano pepper, chopped
4 ears of corn, kernels cut off the cob
juice of 3 limes
1 c arugula or 1/2 c cilantro (depending on likeness), chopped

Heat olive oil in a large saute pan over medium heat.  Add onion and garlic, cook until  onions are translucent about 5 minutes.  Add poblano pepper, corn kernels, and salt, saute for 10 minutes.  Add the lime juice, and cook for another 5 minutes.  Turn off heat and stir in arugula or cilantro to serve.