July 22, 2021 Chicken and Avocado Salsa

For tonight’s dinner I pulled a couple of chicken breasts from the freezer and put them in the roaster to thaw. James offered to grill them and that sounded like a good idea but he is so busy putting up the siding to our house that I didn’t want him to take the time out of his day to prepare our meal. Since I am not the big do-it-yourselfer in the family and he heads up all the household projects, I have put myself in charge of most meals.

We had a bag of Haas avocados that were very ripe so I found this recipe for using both chicken and avocados. It turned out to be a fun meal to pull together. I made the salsa ahead of time – I used chopped Vidalia onions in place of red onion. I picked fresh cilantro from my outside pot. The limes in both the salsa and the marinade gave the whole meal a fiesta tone. While the recipe says to put the salsa in the fridge until ready to eat, we like ours at room temperature, so I left ours on the counter with a silicon top over it. The chicken breasts thawed and were pounded out on the wooden cutting board. I don’t know what happened to my wooden mallet but the back of my butcher knife worked perfectly. The marinade smelled so good. I slathered the chicken breasts through the marinade and then put them in a gallon size Ziploc bag to marinate for an hour.

I grilled the chicken on the countertop grill for five minutes without flipping because they were done and had some nice little charred ridges in them.

For the side dish I cooked exactly one cup of rice in two cups of water. This gave us two plentiful portions with some leftover for the chickens. Tonight they stood by the fence and clucked, waiting for their nightly goodies. Rice is one of their favorite treats, so we had some happy cluckers.

Earlier in the day I had made eight ramekins of flan. I changed up the recipe quite a bit. I used six eggs. Instead of cream cheese I used the skin that forms on the top of our homemade evaporated milk while it cooks. I cut down the sugar to 1/2 cup for the custard and 1/2 cup for the caramelized sugar for the bottom of the ramekins. We ate our dessert later after sitting in the hot tub and relaxing under the night sky and beautiful full moon. We talked about our day and made plans for what we are going to do tomorrow. James is going to continue siding the house; I am going to make pickles and do some gardening.

Hope you enjoy this dish as much as we did!