#20 Charred, please....

So things are absolutely crazy with me right now. All of last weekend was spent in Houston with wedding planning and a family reunion in the mix. Then we come home to 2 unfinished houses. Every day has been spent at my house trying to finish the home improvements so I can get it on the market to sell. …plus that coupled with my boss leaving, a disagreement with my mother, and a need to lose 20 lbs for a wedding dress, I really didn’t want to hassle with dinner.

This pesto is easy and spices up chicken very well. You literally just slap the chicken on the grill (remember to salt and pepper it) – wait 4 minutes and turn, then baste the other side with pesto and cheese and wait another 4-5 minutes.

I always roast the poblanos outside because the kitchen gets too hot trying to roast them in the oven (at 425). Just lightly oil them and turn them every couple minutes.




To get the skin off, simply take your knife and scrape the outside. All of the char pretty much comes off and you’ve got great flavor left behind.





Pulse it all in the food processor and you’re done.




Here’s a trick to those on a diet – always pound out your chicken first. Place the chicken on a chopping block and cover it with plastic wrap. Pound it out thin so it has more surface area. This will allow the chicken to cook evenly and fast - and it also tricks your mind into thinking you’re eating more (covers the plate better). Remember to Salt and pepper the chicken before cooking...

So after you’ve cooked the chicken for a few minutes on 1 side, flip and cover with pesto then with cheese. Close the lid and cook for a few more minutes and you’ve got spicy cheesy chicken.






Blackened Poblano Pesto

4 green poblano chiles
2 cloves garlic, trimmed
Handful of cilantro, (about 1/2 cup)
2 tablespoons toasted pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 tablespoon balsamic vinegar

Blacken chiles on the grill or over the stove (or in a broiler) until blackened on all sides. Place on a chopping block to cool (Do not steam in a bag; they should remain somewhat crisp) Chop in half and discard core and seeds. With a knife, scrape the outside of the chile till the blackened portion mostly peels away.

Chop the chilies into large pieces and place into bowl of food processor. Add the garlic, cilantro, pine nuts, olive oil, salt, and vinegar. Process until mostly smooth. Taste to see if you want to adjust flavor with more salt, olive oil or vinegar. Refrigerate until ready to use.



...I'm off to go work on my house some more...