Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com


Find a Circle B Kitchen Recipe 

Some of Our Favorite Summertime Things!

         3- Berry Crumble

       Peach Caprese Salad

        Summer Tomato Tart

     Fresh Sour Cherry Cobbler

Arugula, Peach and Blue Cheese Salad

Chocolate Chip Strawberry Shortcake

         Paella on the Grill!

     Grilled Nacho Burger

Fresh Corn and Black Bean Salsa

     Fresh Peach Pudding Cake

   Summer White Bean Salad

 

 

     Swordfish Provencal

Bacon-Guacamole Salmon Burger


      Circle B BBQ'd Chicken

And just in case you were wondering...

       

 

Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .

 

 

Saturday
Jul252015

Two Awesome Avocado Appetizers

Smoked Salmon and Avocado Pinwheels

Those of you who are frequent readers are by now well aware that we're big fans of app night.  It happens around here at least once a week.  For us, app night usually takes the form of a large platter filled with appetizers like cheeses, breads, olives, smoked salmon, hard boiled eggs, little meatballs, various crostini or breadsticks, dips, sausage bites, veggies, shrimp, whatever’s on hand that’s quick and easy.  

A quick peek at the Circle B Kitchen recipe index will immediately confirm the notion that we’re way into appetizers and the whole idea that dinner (or happy hour) should be fun.  To that end, I have recently added a couple more passengers to our app train and they’re both riding in the avocado car! 

Our first app, Smoked Salmon and Avocado pinwheels, pictured up top, happens to be one of those perfect little bites of flavor…smoked salmon, avocado and a tasty lime mayo.  They’re quick and easy to make and all you’ll need is some smoked salmon, 


(This is our very favorite smoked salmon right now - from Costco!)

…and your favorite wrap. 

I used a multigrain wrap, but you could use a flour tortilla or any other wrap that you’re into or have on hand.  It’s just gotta be fresh and soft.  Then we’re going to spread half with the avocado mixture and the other half with the lime mayo.  Then top half of it with the smoked salmon and roll it up real tight. 

Then slice it up and chow down.  So good. 

This second app, which is an avocado crostini topped with feta cheese and a sprinkling of cracked black pepper, seems like a no-brainer because it’s so simple and so very easy. 

I had no idea that avocado and feta cheese were such good friends.  But if this yummy combo hasn't been on my radar before, I’m thinking it may not have occurred to some of you either.  And I couldn’t not talk about it because it really is so incredibly good.  

To make these heavenly little crostini even more fiendishly delicious, might I suggest you find yourself some especially good feta cheese.  Pictured above is my go-to feta cheese and has been for years.  It really is amazing stuff... creamy, luscious and just the right amount of saltiness.  It's imported from Israel, and they carry it at Trader Joe's, so if you have one of those near you, snag some for your fridge. As a bonus, it lasts a really long time!

I happened to have served these two apps together one evening when The Husband remarked that they should perhaps always be served as a pair.  His observation was that the flavors of the smoked salmon bites totally complemented the avocado and feta cheese, creating a nuanced balance that made them perfect together. So there you have it from a professional consumer of Circle B Kitchen eats, and I take his opinion quite seriously (most of the time). 

We’re pretty much deep into the dog days of summer now and cooking often seems like the last thing we want to inflict on ourselves.  So just grab a big platter and fill it with fun little finger foods and forget about cooking altogether.  Set it into the middle of the table or out on the counter where everyone can grab and go.  It’s a win for everyone.  Here are the recipes…

Smoked Salmon and Avocado Pinwheels

Click here for a printable recipe

These are so simple to make, but pack loads of flavor.  If using the smaller 8-inch size wrap, divide the ingredients in half when assembling as it will make 2.  Each roll will make about 6 slices.  Otherwise, this will make one large-size wrap.  

Makes about 12 appetizer slices 

(2) 8-inch or (1) 12-14-inch wrap (I used multigrain)
2 ounces smoked salmon
Mayo spread (recipe follows)
Avocado spread (recipe follow) 

Mayo Spread

¼ cup mayonnaise
2 teaspoons lime juice
¼ teaspoon kosher salt
¼ teaspoon black pepper 

Stir together the mayonnaise with the lime juice, salt and pepper and set aside. 

Avocado Spread

1 avocado
4 teaspoons of lime juice
¼ teaspoon kosher salt
½ teaspoon fresh cracked black pepper 

Slice the avocado in half, remove the seed and discard.  Use a spoon to remove the avocado from the peel and place in a small bowl.  Mash with a fork until fairly smooth.  Stir in the lime juice, salt and pepper and set aside. 

To assemble, place one wrap on the counter and spread half of it with the mayo spread and the other half with the avocado spread, keeping about an inch away from the edges. 

Place the smoked salmon on the avocado spread and roll up the wrap as tightly as possible. 

Wrap this securely in plastic wrap and refrigerate for 30 minutes. 

Remove the roll from the plastic wrap and carefully slice into 1 to 1½ inch pieces.  Serve chilled or at room temperature.

Crostini with Avocado and Feta Cheese

Click here for a printable recipe

Makes 4 crostini 

4 slices of baguette, grilled or toasted
1 avocado
4 teaspoons of lime juice
¼ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
1/3 cup feta cheese, crumbled
Fresh cracked pepper for serving 

Slice the avocado in half, remove the seed and discard.  Use a spoon to remove the avocado from the peel and place in a small bowl.  Mash with a fork until fairly smooth.  Stir in the lime juice, salt and pepper and set aside. 

*Grill or toast the baguette slices and spread with the avocado mixture.  Top with the feta cheese and a good sprinkling of freshly cracked black pepper. 

Serve immediately.

*My favorite way to do this is to brush the baguette slices with a tiny bit of olive oil (or spray with olive oil cooking spray) and sprinkle them with just a bit of kosher salt.  Then I place them oiled side down on a very hot grill pan until they get some sear marks and then turn them over for just a minute.  We love the charred, smoky flavor this gives the bread, without drying it out overly much.

Click here to ask a question or leave a comment

Saturday
Jul182015

Five Awesome Dips For Your Fries

Last week we talked about how to make fries, so I thought that this week we could talk about how to eat fries.  And I have to tell you, we've eaten a lot of french fries around here lately...but without one ounce of guilt.  No sir, for each batch of fries (2 lbs of potatoes), I only use 1 tablespoon of olive oil (and a little sprinkling of grated parmesan cheese).  They're not fat free, but pretty darn close (but they don't taste like it)!

So let's add that fat back into the equation by making some very cool dips, OK?  Oh sure, catsup (ketchup?) makes for a perfectly delicious dip, but sometimes you need something a bit more dippy. My favorite all-time french fry dip from my high school days involved after-school with friends at Bob's Big Boy in Glendale, CA, eating platters of french fries dipped in buckets of blue cheese dressing.  So of course, the first dip I made had to be a blue cheese dip.  If you've never dipped a french fry into creamy blue cheese dressing, it's time.

Wanting to cover a fairly wide range of flavors with my dip options, I got all mustard-y with the next one, and we loved it.  I added a little more Dijon because I totally have a mustard crush on Trader Joe's Dijon mustard and wanted more of that flavor to come through.  Dynamite!

The next two dips are actually versions of the same recipe.  The first one is a yogurt ranch dip that just might have been The Husband's favorite of the bunch.  It really was awfully good, but for some reason, it chose to stay in the fridge during the photo shoot.  I have no explanation for this, but when I discovered it hiding behind the eggs, it got a close-up shot, but it was too late to include it in the group pic up top.  Geez...

This one takes that yummy yogurt ranch dip and adds some tomato and hot sauce (or harissa) for a yummy, creamy, spicy version.

Last, and anything but least, I made a chipotle lime mayo dip that was just so totally killer.  I'm saving this recipe to whip up and serve with tortilla chips or spoon on tacos or anything else I can think of.  Oh man, it would be so awesome to dip shrimp into...it's creamy, it's spicy, with just a bit of tang from the lime.

Alrighty then, people.  Perhaps it's time to throw a french fry party and get your dips on.  Just click on the photos for links to printable recipes!  But don't forget to make some french fries first!

 Click here to ask a question or leave a comment

Saturday
Jul112015

Oven-Baked French Fries

 

And speaking of potatoes…  It doesn’t seem too big a leap to go from potato salad to French fries, especially if they’re as easy and scrumptious as these babies.  We do love us some fries around here, and as much as we love them fried (who doesn’t?), we’re just a bit more comfortable calorically with baking them.  To be honest, we really don’t miss the fryer at all cuz these come out crispy on the outside, tender on the inside and loaded with amazing flavor, owing to the addition of our very own Circle B Kitchen Seasoning Salt.  Oh, and grated Parmesan cheese.  But it’s the seasoning salt that makes them special, at least that’s what I’m going with. 

If you haven’t made up your very own batch of seasoning salt yet, you can grab the recipe here, along with a whole bunch of ways to use it.  The creation of this seasoning blend is one of my favorite culinary inspirations, and I can’t even begin to list all the ways I use this stuff…  It’s so great for seasoning chicken, meatballs, dips, eggs, sauces, and yes, fries. 

So back to the French fries… historically, there seem to be a few things that have a tendency to doom the outcome of homemade baked French fries.  One is cutting the potatoes too small or too large, another is the problem of too much or too little oil, not getting them crisped up enough, and then there’s the blandness factor.  We’ve got you covered on every one of those issues.

First of all, we’ve sort of come to the conclusion that ½ inch is about the perfect width for a French fry.  So that’s how we cut them.  If you like yours thicker or thinner, just adjust the baking time accordingly.  And yes, we are leaving the skins ON!  There’s great flavor and nutrition in those skins.  They’re our friends, so they stay. 

Secondly, I’ll admit to making some pretty greasy French fries in the past, which defeats the whole point of baking them instead of frying them, right?  So I’m of a mind to use as little oil as possible.  In this recipe, we’re also adding a little grated Parmesan cheese, which when heated, exudes a little oil, so that’s why we try and keep the oil to a minimum.  If you leave out the parmesan cheese, just add a bit more olive oil. 

These fries will cook through pretty quickly, which is why we’re setting the oven to 450.  That way they will brown and crisp in about the same amount of time as they cook through.  And finally, I think we’ve already addressed the flavor component.  Our Seasoning Salt makes these some mighty tasty fries indeed. 

I guess that about covers our French Fry dissertation.   Go forth and bake some potatoes in French fry form and eat them with gusto and maybe a burger.  Here’s the recipe…

Circle B Kitchen Oven-Baked French Fries

Click here for a printable recipe

Serves 3-4 as a side dish 

These are our go-to French fries here in the Circle B Kitchen.  They’re so easy to make and so good that you might just be willing to ditch the bag of frozen ones in the freezer.  They come out crispy on the outside, but tender on the inside, and amazingly flavorful, owing to the addition of parmesan cheese and our very own Circle B Kitchen House Seasoning Salt.  Now, if you haven’t yet made up a batch of our seasoning salt, you can easily get the recipe for it here.  It’s awesome stuff and this is a great application for it.  Otherwise, just use your favorite seasoning salt or just some salt and pepper.  But honestly, we think that it’s our seasoning salt that sets these fries apart from the rest.  As for cooking time, it so depends on your oven, but these might be ready in 40 minutes, or they may take a little longer.  This last time I let them cook for almost an hour and we loved how crispy they got. Your call.

NOTE:  In response to Stephanie's query in the comment section, I set out to test whether these might be freezer-worthy.  The answer is a resounding yes!  I made a batch, let them cool completely and then froze in a single layer on a sheet pan.  After they were well frozen, I popped them into a freezer bag and a couple of days later, I baked them up at 400 degrees for about 12 minutes.  They were perfect.  So go ahead and make extra for the freezer!

2 pounds Russet potatoes (about 3 large potatoes), scrubbed and dried
1 1/2 tablespoons extra-virgin olive oil (you could even cut this down to 1 tablespoon)
2 tablespoons grated Parmesan cheese
1 ½ tablespoons Circle B Kitchen seasoning salt 
¼ teaspoon cayenne pepper (optional)

Directions 

Preheat the oven to 450 degrees. (I've been baking these at 500 and love how crisp they get).  Coat a large, rimmed baking sheet with cooking spray. 

Slice the potatoes into ½-inch slices and then again into ½-inch thick French fries. 

In a large bowl, combine the potatoes and olive oil and toss to coat.  Sprinkle in the seasoning salt and cayenne pepper, if using, and gently toss until thoroughly coated.

Lay the potatoes in a single layer onto the baking sheet and sprinkle with the grated parmesan cheese.

Bake for 45 minutes to an hour, or until golden brown, flipping them with a spatula or tongs about halfway through to prevent sticking.   Serve hot. 

Click here to ask a question or leave a comment

Friday
Jul032015

Circle B Kitchen Potato Salad

 

You could probably close your eyes and throw a dart at any food website on the whole flippin' internet today and find a potato salad recipe. It seems about as ubiquitous a side dish as there is for the 4th of July, or any barbecue or picnic for that matter. I mean, who doesn't love a good potato salad?! The operative word there is "good". Call me picky (and I'll admit to it), but I honestly think that a good potato salad isn't all that easy to come by. I think we all sort of have our potato salad preferences, and I decided this is as good a time as any to share mine with you.

To start with, I prefer using yukon gold or another kind of waxy potato, as opposed to russets. I think that waxy potatoes hold up better and have a better salad kind of texture.

Secondly, I have a real issue with overcooked potatoes, so this recipe features a fool-proof way to cook them so that your potatoes will always come out just right. First, we're going to boil the potatoes until they're almost, but not quite done, and then we're going to let them steam to finish cooking, which ensures they'll be cooked perfectly every time.

THEN, while your potatoes are still warm, we're going to marinate them to infuse them with lots of great flavor,

and then we're going to mix those now flavorful potatoes with a creamy mixture of mayo and sour cream, some chopped celery and chopped eggs and serve up one of the best potato salads imaginable.

One of the best things about it is that it's even better the next day, so make this one a day ahead and give yourself a little extra time on your big cooking day.

I sort of feel like this post should be on an op-ed page somewhere; I can't remember when I've sounded so opinionated, and I do apologize for being so bossy. But it's potato salad, for crying out loud! We need to make it like we mean it!

I wish you a very happy, fun, and delicious 4th of July! And if you're in need of a good potato salad for your barbecue, this one pretty much rocks. In my humble opinion. :-) Here's the recipe...

Circle B Kitchen Potato Salad

Click here for a printable recipe

This has been my go-to potato salad for like 30 years now and it never fails me. Cooking the potatoes until they’re still firm and then steaming them to finish cooking assures that your potatoes won’t be mushy and marinating them while they’re still warm adds a wonderful depth of flavor to the salad. Add just enough of the mayo/sour cream mixture to make it as creamy as you would like.  And it has been decided that a touch of mustard presence is a must.  So you may add a little prepared mustard (or Dijon) to the sour cream mixture, or a teaspoon or so of dry mustard to the marinade.  Or both, if you wish!

Serves 8 as a side dish

2 lbs Yukon gold or small red or white-skinned waxy potatoes (not russets)
1 cup mayonnaise
1/2 cup sour cream
2 - 3 tablespoons mustard (yellow or Dijon), optional 

2 cups chopped celery
6 hard-boiled eggs, chopped

Marinade:
1/3 cup vegetable oil
1 1/2 tablespoons white vinegar
2 ¼ teaspoons celery salt
1 ½ teaspoons instant onion
¾ teaspoon celery seed
1 ½ teaspoons salt
1 teaspoon dry mustard, optional

If your potatoes are larger than 2 inches in diameter, cut them in half. Place the potatoes and 2 tablespoons salt in a large enough pan of water that the potatoes are completely submerged. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife (they should still be fairly firm).

While the potatoes are cooking, mix together the marinade ingredients.

Drain the potatoes in a colander, then place the colander with the potatoes over the pot they were cooked in (off the heat), and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, cut them into 1 or 2-inches chunks and place them in a large bowl and pour the marinade over them. Mix well, and then cover the bowl with plastic wrap and let the potatoes sit at room temperature for an hour or two to soak up the marinade.

Mix the mayonnaise, sour cream and mustard (if using) and fold into potatoes. You may not need all of the mayo mixture. Stir in the eggs and celery. Taste for salt and pepper and then refrigerate until ready to serve.

Click here to ask a question or leave a comment

Saturday
Jun272015

Cha Cha Bowls

It’s been nine years since we ripped off the bandaid, sold our place on the Monterey Bay in California, and settled here in the Midwest.  And for nine years we’ve done a fairly good job of becoming sort of hybrid transplants.  Our roots reach down fairly deep into this Midwestern soil now, and it is home.  But I’m not really sure how long it takes to transform one’s cultural identity, or if that ever actually totally happens.  For the most part, our lives in California have been relegated to history, except for one thing…

We will always and forever be die hard Giants fans.  We cannot, nay, will not give up our allegiance to the boys in orange and black, and every year we pay enormous sums of money to Directv and MLB so that we can get "out of market" games and watch as much Giants baseball as possible.  Yep.  I'm a "gamer babe" from several thousand miles away and grabbin' some pine in the Midwest.  We do miss those days of driving up the coast to catch a game in that beautiful stadium, PacBell, SBC, AT&T park.  Sigh.  And when it comes to ballpark food, AT&T has some pretty good eats.  Except the hot dogs.  I never could figure out why they couldn’t do a better dog.  I grew up on Dodger dogs, so the bar was set pretty high from the get go.  But fortunately, at AT&T, there are numerously awesome alternatives to just having a mediocre hot dog.  But I digress…  

For those of you who have been to AT&T park and ventured up to Orlando’s Caribbean BBQ and snagged yourself a Cha Cha bowl, you know the awesomeness of eating something crazy good and actually fairly healthy at a ball game.   Next to the garlic fries, I’m pretty sure that Orlando’s Cha Cha bowls are the best selling thing at the park (besides beer, of course), and for good reason.  They just happen to be completely delicious.  They cost like ten bucks, but each bowl weighs nearly 5 lbs, so there’s plenty in there for 2.  You could easily share one of these babies, but I'm not all that good at sharing. 

You can probably already guess my dilemma, in that getting to a game is not something we can now easily pull off.  So if we want a Cha Cha bowl, we’re going to have to rely on the Circle B Kitchen to provide.  And as it turns out, that’s not a bad thing at all.  A little internet research turned up sort of a half-assed recipe put out by Orlando’s Cha Cha people, but it was easy enough to fill in the blanks and tweak the quantities, and after a little trial and error, lo and behold, here you have it...a chance to make yourself your very own Cha Cha Bowl!  Just think of it! 

So let’s get down to the nitty gritty here.  You’re going to need some rice.  I like using brown jasmine rice, but they use white rice at the park, so pick your fave and go with it. 

Next, we’ll need some black beans and for this you’re going to want to start from scratch and infuse those beans with lots of flavor, but of course, you can use canned beans if time is not on your side. 

The beans get topped with some tender, tasty chicken that spent a good amount of time in some Caribbean jerk marinade before hitting the grill...

The chicken then gets topped with a wondrously spicy and flavorful zucchini pineapple salsa, although the last time I had one of these at the ballpark, the pineapple was nonexistent :-(, but believe me, it's not optional.

And then I added avocado chunks, fresh cilantro and lime wedges.  I don’t even need to explain my thinking there, right? 


Cha Cha bowls are completely customizable, so play with the seasonings and heat levels.  We like spicy, but not so that it sets your hair on fire, and that's what you'll get with this recipe (moderately spicy). We think good baseball and good food should be friends for life, so Go Giants!  And how 'bout a Cha Cha Bowl??  Here's the recipe...
 

Orlando Cepeda's Cha Cha Bowls

Click here for a printable recipe

The original Cha Cha bowl served at AT&T park in San Francisco (go Giants!!) didn’t include avocado, cilantro or lime wedges, but those are no-brainer additions and make these rice bowls extra delicious!  The recipe here may look rather long and involved, but each component is pretty simple to make.  Make the beans a day or two ahead of time to cut down on same day prep.  You can certainly use canned beans if you prefer, but cooking them up from their dried state brings a lot more flavor to the party.  Most jerk marinades will be fairly spicy, so adjust the heat levels of the beans and the salsa to your own preferences.  I sometimes like to chop up a poblano pepper and add it to the beans too.

Makes approximately 4 cha cha bowls

Black Beans (*see below for instructions on using canned beans)

1 lb dried black beans
½ of a large onion, cut in half through root end
2 large cloves garlic, smashed
1 teaspoon coriander
1 teaspoon dried oregano
1 teaspoon chile powder
1 teaspoon salt
1 teaspoon cumin
1 or 2 chipotle chiles in adobo sauce, chopped fine (or more to taste)
½ cup chopped fresh cilantro 

Pour the dried beans onto a baking sheet, and pick out any small stones or debris. 

Place the beans in a heavy pot and cover with about 4-5 cups of water.  Cover and bring to a boil.  

Boil for 2 minutes and then remove the pot from the heat and let it sit for about an hour and a half. 

Drain the beans.

To the same pot add 2 tablespoons of vegetable oil along with the coriander, oregano, chile powder, salt and cumin.  Saute for about 2 minutes or until fragrant and then return the beans to the pot with about 3 or 4 cups of water. 

Partially cover the pot, bring it to a boil, then reduce the heat and let the beans simmer for about 2 hours. 

Remove from the heat and let the beans sit for about an hour to finish absorbing the liquid.  Taste for salt and seasonings and then stir in the cilantro.

*If using canned beans...

2 cans of black beans
2 tablespoons vegetable oil
1/2 onion, chopped
2-3 cloves garlic, minced
1/2 teaspoon coriander
1/2 teaspoon chile powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 chipotle in adobo sauce (or more if you prefer)
1/2 teaspoon salt 
1/3 cup chopped fresh cilantro 

Drain the beans and rinse them well.  Set aside

Heat the oil in a heavy pot over medium high heat.  Add the chopped onion and saute for until softened.  Add the garlic and the remaining spices to the oil.  Saute until fragrant, about 3 - 5 minutes and then add the beans along with 1/2 to 3/4 cups of water.  Stir and bring to a boil. Reduce the heat to a simmer, cover the pot and let simmer for at least an hour, longer if possible.  

Taste the beans for salt and seasonings, adjust if needed, and stir in the cilantro.  Keep warm until ready to serve. 

Zucchini Pineapple Salsa

1 medium zucchini, grated
1 small-ish carrot, grated
1 cup diced fresh pineapple
2 (or 3) green onions, thinly sliced (white and light green parts only)
1 or 2 jalapenos, seeded and minced
½ cup chopped cilantro
¼ teaspoon cracked black pepper
¾ teaspoon kosher salt
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon sugar 

Grate the zucchini and place on a paper towel to remove some of the moisture.  Mix with the rest of the ingredients and store covered in the fridge until needed, but no longer than a couple of hours.  Bring to room temp before serving. 

Rice

You will need about 4-5 cups of cooked rice.  I like to use brown jasmine rice, but choose whatever rice you’d like.  Add 1 teaspoon of granulated garlic along with the salt to the water before adding the rice.

For the Chicken 

Note:  I used a prepared Jerk marinade, but if you’d like to make your own, here’s Bob Marley’s recipe.  A stovetop grill pan works great to cook the chicken if you can’t use an outdoor grill. 

1 ½ - 2 lbs boneless chicken breasts
1 cup Jamaican Jerk marinade 

Place the chicken in a bowl or Ziploc bag with the marinade for at least 1 hour, but preferably longer.  If marinading for longer than an hour, place in the fridge. 

Heat an outdoor grill to medium high heat and grill the chicken breasts until cooked through, about 4-5 minutes per side, depending on their thickness.  Do not overcook the meat.  (These can easily be grilled on a stovetop grill pan) 

Let the chicken rest for 5-10 minutes and then cut into large-ish chunks. 

To Serve:

1 large or 2 medium avocados, diced
chopped fresh cilantro
Lime wedges 
 

Place some rice in the bottom of each bowl.  Top the rice with some beans and then the chunks of chicken.  Top this with a good amount of the zucchini salsa and then the diced avocado and a good sprinkle of chopped fresh cilantro.  Serve with lime wedges.

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