Tag Archives: rhubarb

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!


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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.

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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.

Sweet Tooth Sunday

9 Jun

You guys.

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I have been staring at the farmer’s market rhubarb in my crisper drawer all week, pining away for some kind of baked good.  I had planned to make rhubarb brownies, but I am not in a chocolate mood.  Yesterday when I made a trip to the grocery store, I snagged some strawberries on sale.  Naturally, I thought of a strawberry-rhubarb crisp so I took to Pinterest!  I found a nice little recipe, but was missing a few ingredients so I improvised.

Strawberry Rhubarb Crumble Bars (Source: The Tart Tart)

For the crumble/crust:

  • 3/4 cup oat flour (or ground oats, in my case)
  • 1 2/3 cups all purpose flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 3/4 t. baking powder
  • zest of half a lemon
  • 1 1/2 sticks butter (I used salted butter and omitted the salt), cubed
  • 1 large egg

Like I said before, I don’t happen to have any oat flour laying around the house.  So, I grabbed my trusty mortar and pestle and ground some old-fashioned oats. Yes, as in Quaker Old Fashioned Oats.

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Holler. At. Me.

Once my dry ingredients were assembled, I stirred in one lightly beaten egg and the lemon juice with a wooden spoon.

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Here’s the thing about making a crisp or a crumble or a pie crust: use cold butter.  You have to.  Trust me. I mean it.  And don’t mix it with your hands because that will warm the butter.  If you have a pastry cutter, good for you.  I am not that shmancy. I used two knives and cut the butter into the flour mixture, like a good little Yankee who was raised by a southern lady.

Once you get the mixture to a consistency where its chunky, press 2/3 of the mixture into a 9″ pan that you’ve buttered and floured.  (You are going to reserve the 1/3 for the top, so feel free to save a little more if you want.  I like a strong base so that they are easier to cut into bars.)  In fact, I encourage you to press the crust in firmly.

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Then, mix together the filling  & spoon it over top of the crust:

  • 2 cups rhubarb, sliced in 1/2 inch pieces
  • 2 cups strawberries, sliced
  • juice of half lemon
  • 1 t. vanilla extract
  • 1/2 c. brown sugar
  • 4 T. corn starch

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Sprinkle on the rest of the topping and bake at 375F for 50 minutes.

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When these came out, I let them cool for a few hours before I cut into them.  They were still warm in the middle and seemed like they wanted to fall apart, but thought better of it.  I didn’t really give mine much time to think about it.

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I mean, how could you not want to bring these to a cookout or  picnic?

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