All summer long our fridge has been stocked with fruity goodness. But there comes a time when I’m looking through the fridge and realize there is more food than we could possibly eat before it goes bad. That’s when it all gets thrown together in a large bowl of fruit salsa and magically it gets eaten in one day. This particular batch had strawberries, kiwis, peaches, mangoes and pineapple. I’ve learned that it doesn’t matter what fruit you throw in there, all the flavors blend together anyway.
Once I painfully cut fruit into perfect bitesize pieces, I drizzled it with honey, a little sugar and some lime juice. Serve it with cinnamon chips – tortillas or pita. Or take a spoon to it – just don’t double dip. I’ll be sad when strawberries aren’t on sale every week for $.88 a pound, Arizona really has the best deals on produce.
Often when I’m scrolling through Facebook, I save food recipe videos to view later. Most of the time I never go back and look at them, but I saved a salsa chicken recipe and several weeks later, I scrolled through my saved videos to find it. It looked like a simple, one pan dinner and I’m always looking for recipes for busy weeknight meals.
The first time I made it, we devoured it, although our kids complained it was pretty spicy. We cut back the spice just a bit and I taught Hallie how to make it. She’s the only one who makes it so naturally we renamed it Hallie Chicken. She’s made it for our family, family up in Utah, my parents in Idaho and we’ve delivered it to friends in our neighborhood. Hallie’s willing to make it for anyone!
SALSA CHICKEN RECIPE
1 cup rinsed uncooked basmati rice
15 oz can drained and rinsed black beans
1 cup frozen corn
3/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp salt
1 tsp oregano
16 oz jar salsa
1 cup chicken broth (or water and chicken bouillon)
3 chicken breasts ~1-1/2 lbs – each breast cut in half
salt and pepper to taste
Put all ingredients except chicken in a 9×13 pan and stir. Depending on how spicy your salsa is, you’ll want to cut back the cayenne pepper. Place chicken breasts on top, sprinkle with salt and pepper. Cover with tin foil and bake at 375 for 60 minutes. If desired, shred chicken and place back on top of rice, sprinkle with cheese. Eat with tortilla chips or in a tortilla.
This has lit a fire within Hallie and she’s ready to learn a new meal. She’s ready and willing to take on more dinner responsibilities and I’m happy to hand that over to her!