Pick of the week...

Spring arrived on the calendar, but it hadn't arrived weather wise until recently.  I think it's safe to say it is officially here.  We've have consistent warmer days and flowers and trees are blooming.  Our picnic table is out and our yard is looking better!  So many things to love about spring time, and for me a few things I dread as well.  Spring clothes shopping for one.  According to some of my children they need "spring" clothes.  I didn't know there was such a thing.  Spring is such a short season you can get by with t-shirts and pants and sweat shirts with jeans.  Silly me!  I did not realize all the options until we hit the mall yesterday.  I had all 4 kids in tow which was the first mistake.

After two stores I needed a drink!  I was dehydrated, hot, cranky, and frustrated.  I found the juice bar and had a concoction of fruit, veggies, and ginger.  Man did that hit the spot.  I felt better and was able to conquer the rest of the shopping extravaganza with little stress.  If there was a shot of vodka in it, I probably would have been too generous with my wallet!  The juice was a hit with kids as well, so we'll be experimenting with smoothies.  I just need a good blender.  Any recommendations would be appreciated.

Since the warmer weather is here, I've been grilling often.  My pick of the week was a huge hit with my family, Lemon Chicken with Avocado Corn Salsa from Power Foods cookbook.  It is simple, healthy, and delicious.  I had some of the salsa left over and used it the next day with fish.  This is a great recipe to use when you invite guests over because you can make a lot of it and it's great with tortilla chips, beer, Margarita's, etc!

Full recipe:

INGREDIENTS

• 4 boneless, skinless chicken cutlets (each 8 ounces)
• 4 tablespoons plus 2 teaspoons extra-virgin olive oil
• 2 tablespoons plus 2 teaspoons fresh lemon juice
• 2 ears corn, husked
• 2 teaspoons seeded, finely chopped, fresh red, hot chiles (such as cayenne or jalapeno)
• 2 tablespoons peeled, minced fresh ginger
• 1/2 cup black beans, rinsed and drained
• 1/2 medium red onion, chopped (1/2 cup)
• 1/4 cup fresh lime juice
• 10 cherry tomatoes, quartered
• 2 ripe Hass avocados, halved, pitted, peeled, and diced
• 1/2 teaspoon coarse salt
• Freshly ground pepper, to taste

  4 ounces baby arugula

DIRECTIONS

1. Combine chicken with 2 tablespoons each oil and lemon juice. Marinate in refrigerator for at least 1 hour (or up to 3).
2. Stand an ear of corn on one end, and using a serrated knife, cut off kernels; repeat (you should have 1 cup total).
3. Heat 1 tablespoon oil in a skillet over medium heat. Add corn, chiles, and ginger, and cook until softened, 3 to 4 minutes. Let cool.
4. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches abovegrill for just 5 to 6 seconds.) Grill chicken, flipping once, about 5 minutes per side. Remove from heat.
5. Stir together beans, onion, corn mixture, lime juice, and 1 tablespoon oil. Add tomatoes and avocados. Season withsalt and pepper, and stir gently to combine.
6. Toss arugula with remaining 2 teaspoons each oil and lemon juice.
7. Divide arugula among plates, and top with chicken and avocado-corn salsa.

ENJOY!!!

Happy Spring!

Best,

Donna