My girlfriends and I thoroughly enjoyed our rendezvous at Lake Tahoe, and didn’t even let the smoke from the wild fires bring us down. It was great to get some time in the wilderness under my belt this summer, something I miss not getting to go to my family’s cabin in Minnesota every year, and even better to share some laughs with my favorite ladies. I’m loving this bi-annual vacation meet up we have going on. I hope we can keep it up despite growing families.
I know Courtney will always be in. Her and Mr. Max are becoming quite the traveling pair while Dad is away on his deployment. Now if only we can convince Max that we’re not completely nuts and he shouldn’t cry every time he sees us………
One of my favorite expressions is, “If it’s important to you, then you will find a way. If not, then you will find an excuse.” Despite babies, pregnancies, work commitments and living in different cities, my girlfriends and I always find a way to see each other , and that is why they are my favorite people ever.
So now I’m back to the grind, and feeling like I always do post vacation…..like I need to scrub my skin and completely detox my insides. Let’s start with some chicken.
The fridge is bare, but I do have a freezer full of roasted hatch chiles from my friends at Melissa’s produce. Lucky me they make a perfect pairing with sweet strawberries which I also happen to have on hand. This dish is quick to make (great since I’m running on minimal brain power), low in calories (I consumed PLENTY of those over the weekend), and high in nutrients (which I’m sure are majorly depleted at this moment). All in all, the ideal post-vacation meal.
- 1 quart fresh strawberries, stems removed
- 1 small red onion, cut into quarters
- 2 hatch chiles, roasted, peeled, seeded, and diced
- 4 medium chicken breasts
- salt and pepper
- Preheat the grill the medium high
- Alternate strawberries and slices of red onion on metal skewers.
- Sprinkle chicken breasts with salt and pepper. Grill over medium high heat until internal temperature reaches 165 degrees.
- Grill strawberry skewers over medium high heat for 4 minutes, turning once, or until onions begin to char and the strawberries soften.
- Remove strawberries and onion from skewers and roughly chop.
- Combine strawberries and onion in a medium bowl with hatch chiles, stirring until mixture is well combined and has a chunky consistency. Season with salt and pepper to taste.
- Serve chicken breast topped with a large spoonful of strawberry mixture.