When it's too Cold to Grill

We just relocated to Portland, Oregon, for our next adventure! Michael was accepted to the Physician Assistant program at Pacific University and Oregon is quite a change from Arizona. Grilling outside when its cold and raining did not seem very appealing for these Arizona natives.

Pan Seared Chicken Breast

1. Boneless Skinless Chicken Breast
2. Wild Rice (Box Version to save time)
3. Frozen Peas or Fresh Vegetable
4. Oregano, Cumin, Rosemary, Garlic Powder
5. Olive Oil, 1TBSP Butter, Salt, Pepper

Chicken:

1. Marinate Chicken in 2TBSP Olive Oil, Oregano, Cumin, Rosemary, and Garlic Powder. 5-10 minutes.
2.  Heat pan to Medium-High and add 1TBSP Olive Oil and 1TBSP Butter, until the butter begins to foam (before it turns brown) and add chicken breasts.
3. Sear chicken breasts until skin has a golden-brown crust and then flip to the other side to do the same. You can maintain a medium-high heat. 
4. Ensure that the chicken cooks all the way through. Then place in 200 degree over to keep warm and let rest. 

Wild Rice:

1. Heat rice grains and 1TBSP Olive Oil in a sauté pan on high. Allow grains to brown for a few minutes, then add water and bring to a boil. 
2. Once boiling, cover pan and turn heat to low. Keep covered until rice is cooked through (usually 25-30 minutes)

Roasted Vegetables:

1. I have peas cooked here, but typically I would roast vegetables (Broccoli, asparagus, squash).
2. Toss the Vegetables in olive oil, salt, and pepper, then put in an oven at 400 degrees for 15 minutes. 

Stuffed Poblano Chili

 Sweet Potato Hash Stuffed in Poblano Chilies Over Egg Whites

1. Poblano Chili
2. Eggs
3. 1 Chopped Sweet Potato
4. 1/2 Cup Chopped Red Bell Pepper
5. 1/2 Diced Fresh Jalapeño
6. 1/2 Cup Chopped White Onion
7. Olive Oil, Salt, Pepper, Salsa

1. Peel and chop sweet potato into small cubes. Steam sweet potato with 1/4 cup water, covered, on high until potato is tender. Once tender, remove water, place pan back on burner on medium-high heat.
2. Add chopped red bell pepper, chopped white onion, and diced jalapeño (my husband is a bit of a wimp when it comes to heat, so I can only put in about 1/2 the jalapeño seeds) with 2 TBSP olive oil, salt and pepper to taste. Saute until potato turns golden brown. 

3. Our new home has a gas-fire store! Turn on a flame to medium-high and place the poblano chilies directly over the flame. Rotate the chili to ensure the whole chili is tender and blackened. 

4. I have always preferred egg whites to eggs that include yokes. Separate 3 egg whites into a bowl from the yokes, place into a greased/oiled pan on medium-high. Think about it like cooking a pancake--wait until the egg is almost fully-cooked through, before flipping the egg over. 

You may choose to scramble eggs into the hash and stuff it into the chili instead. 

5. Cut off the top of the Chili and remove seeds. Stuff hash into poblano chili and place over egg whites. I like to add verde salsa!