Blog Archive

Monday, February 7, 2011

The Battle Begins

Martha Stewart is officially amazing. She lovingly crept into my husband's brain, picked out his favorite ingredients, and smashed them all together. 

 If I present this as well as Martha Stewart did, I may call myself an artist. It looks too pretty to eat!!!

Cayenne-Rubbed Chicken with Avocado Salsa


Serves 4.
  • Coarse salt and ground pepper
  • 1/4 teaspoon cayenne pepper
  • 4 boneless, skinless chicken breast halves 
  • 2 tablespoons olive oil
  • 1 medium red onion, finely diced
  • 2 tablespoons fresh lime juice
  • 1 Hass avocado, pitted and cut into chunks


  1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
  2. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
  3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.


  1. Rosie- I can't read the recipe very well. I am pretty sure you can make this as well as Martha!

  2. So, would I need a side dish to go with this? My first thought was tortilla chips but I'm thinking that's not the way to go...

  3. If you dare try to do TWO new recipes, and if you have the extra cash to buy all the ingredients.....This rice is called foolproof!
    Otherwise, some refried beans and corn on the cob!!!

    Foolproof Mexican Rice ("Arroz Mexicano")
    Recipe courtesy Marcela Valladolid

    Prep Time:8 min
    Cook Time:28 min

    6 to 8 servings

    3 vine-ripened tomatoes
    2 cups chicken broth, plus more as needed
    1 tablespoon olive oil
    1 large chopped onion
    1 large finely diced carrot
    1 large garlic clove, minced
    2 cups medium-grain rice
    2 teaspoons salt
    1 bay leaf
    1 whole serrano chile
    1/4 cup fresh or frozen peas, thawed

    Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.

    In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

    For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and serrano chile.

  4. how the heck you remove seeds from Tomatoes I have no idea

  5. The rice sounds good. (maybe not with the peas) I never take tomato seeds out when recipes call for it. Who cares? Luke and I have taco salad at least once every 2 weeks. It is so easy and easy to make healthy but also taste good.

  6. I watched Rachael Ray and she cuts it in half and then squeezes it we the seeds side up so they spill down. I think we can manage that.