We enjoyed a simple, lovely weekend visiting our home up north. The weather was terrific: we enjoyed warm days under blue skies and star-filled cool nights punctuated by thunder showers. The moon was the perfect back-drop for the town's fire-works display over the lake.
Difficult economic times have hit the small towns of the state. Local businesses usually fund the Independence Day pyrotechnics. Due to the economic down-turn, it was rumored that there was a lack of funding for this year's display. However, the rumors were put to rest as the fireworks sparkled and lit up the night sky. It was a terrific small-town affair.
We enjoyed bike rides down quiet country roads. It was a treat to watch tractors bale the first cutting of hay on the picturesque fields. We chatted with friends and acquaintances along our bike trails. We discussed the recent freeze and its effects on the local apple trees and grape vines. One ride was interrupted as we were invited into the yard of one of our neighbors to enjoy delicious banana cake and lemonade.
We savored a spicy grilled chicken dish on our last evening. It was a tangy combination of chipotle peppers in adobe sauce, lime juice and honey. The chicken was served with rice, fresh pineapple and a raspberry vinaigrette salad. After dinner we were treated to a visit by another neighbor.
She surprised us with meringue drops which she served with homemade strawberry syrup. It was a simple, lovely weekend. Now, back to reality...
Grilled Chipotle Citrus Chicken
12 boneless, skinless chicken breasts
1 cup lime or orange juice
1/2 cup olive oil
6 chipotle peppers in adobe sauce finely chopped (purchase small cans in international section of grocery store)
1/3 cup honey
Mix the juice, honey, oil and peppers together until combined. Pour 1/3 of the mixture into a large glass baking dish. Refrigerate the remaining mixture. Place the chicken in the mixture and cover completely. Refrigerate and marinate for at least one hour or up to 24 hours turning and forking occasionally. Spray the grill with a non-stick coating and set the temperature on medium. Remove the chicken from the mixture and place the breasts on the grill. Cook for about 7 minutes.
Use 1/3 of the reserved mixture to brush on the grilling chicken. Turn and cook the chicken for another 7 minutes, brushing once again with the marinate. Watch the chicken carefully and continue to grill it to your preference. Do not overcook. In the meantime, bring the remaining marinade to a boil and serve it with the chicken.
"To sit in the shade on a fine day, and look upon verdure is the most perfect refreshment." -Jane Austen