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Spicy Chicken with Cucumber-Rhubarb Salsa

4 Jun

I’ve been trying to suck every last bit out of spring the last few weeks.  I’m not the biggest fan of summer – I don’t love when it’s extremely hot and humid outside.  I’m not looking forward to all the stickiness, the sweat, the sunburn, or the struggle of running in humidity.  I love spring.  Spring’s my thing.  Actually fall is my thing, but spring is a close second!  Anyway, the other day I realized that I haven’t actually had any rhubarb yet this season, so I thought I would find a fun, non-baked good kind of way.  By the way, this chicken would be excellent on the grill.  You know…if you had a grill.  Which I don’t.  Anyway, let me know what you think!


Spicy Chicken with Cucumber-Rhubarb Salsa (original recipe from Bon Appetit)

For the spice rub:  1/2 t. cumin, 1/4 t. smoked paprika, 1/4 t. coriander.  Mix together and rub onto 2 boneless, skinless chicken breasts which have been washed and patted dry with paper towels.

For the sauce:

  • 1 habanero pepper, with seeds, stemmed
  • 2 garlic cloves
  • 2 scallions, thinly sliced with white and green parts divided
  • 1 T. soy sauce
  • 1/4 c. olive oil

Preheat the oven to 450*F.  Combine first three ingredients in food process and pulse until finely chopped.  Then, add in soy sauce and olive oil and combine until a sauce forms.  Heat up 1 T. olive oil in a skillet over medium-high heat.  After the rub is applied to the chicken, brown on both sides and then transfer to a greased baking pan.  Brush the spicy sauce onto both sides of the chicken evenly, then place in the oven until the internal temp reads 165*F (this will depend on the size of the chicken you are using!) – about 20-25 minutes.  When it is cooked, let it rest for 10 minutes.


For the salsa:

  • 1-1/2 c. rhubarb, cut into 1/4″ cubes
  • 1 c. 1/4″ cubes unpeeled seedless cucumbers
  • 1/2 c. chopped cilantro
  • 1 T. honey
  • 1 T. extra virgin olive oil
  • 1 t. fresh lime juice
  • salt & pepper to taste

While the chicken is cooking, combine all of the ingredients for the salsa PLUS the green parts from the scallions above and toss to coat evenly.  Let this salsa sit for at least 10 minutes before serving it over the chicken.

Israeli Couscous Salad with Cucumbers + Lemony Dressing

31 Jul

This is going to make me sound crazy but….that’s nothing new around here  The one thing I miss about working downtown is the plethora of coffee places, delis, and restaurants that were available to me at my every whim.  SPECIFICALLY, the delicious little pre-packaged cold salads I used to get at Crazy Mocha in Market Square.  Ridiculous, I know.  With the dreadful humidity we had last week, I was craving a cold salad ever more so luckily I found this unassuming recipe tucked away in one of my Pinterest boards.

It’s not the most aesthetically pleasing.  It’s not all that difficult to make.  It doesn’t call for any mysterious specialized ingredients.  BUT…this salad is so packed full of flavor I won’t ever miss Market Square Crazy Mocha again!  The combination of lemon, feta, and cucumbers is absolutely incredible and you will be seeing this again and again in my regular rotation.  I had prepared this recipe as a side to take for lunches this week, but I ended up eating a portion of it for dinner by itself.  I FULLY intend to bring this to the next picnic I attend, don’t you just love a variety of cold salads?!


You should have a few cops of Israeli couscous prepared for this recipe prior to beginning!  First, remove the leaves from 1/4 of a bunch of parsley and roughly chop.  Also, prepare a large seedless cucumber by cutting it into discs, then cutting the discs into 4 pieces.  Add in the zest of 1 medium lemon.


At this point, I made a lemon vinegarette with the juice of my medium lemon, some extra virgin olive oil, salt, garlic powder, and pepper.  I poured it over the cucumber mixture and tossed it lightly, then added 3 oz. of feta cheese and 2 cups of the cooked Israeli couscous.


Mix it all up, refrigerate and enjoy!

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