Storm of Thoughts

Busy Weekend, Busy Week (plus a busy week recipe)

This weekend went by both quickly and in a blur of activity. Unfortunately, a lot of time was spent doing laundry and cleaning, although we also saw Ben Folds in concert on Friday night and found time to take a long walk around the neighborhood (despite the on and off rainstorms) and watch a movie (Cinderella Man) on Sunday. But the busy weekend is leading right into a busy week - especially since I’ll be in New York/New Jersey on Thursday (until next Wednesday) for two work-related events in the city and my mom’s birthday next Monday. So instead of telling you about the concert (which was somewhat disappointing) or the reasons I have a problem with drivers in the state of Massachusetts (likely to come later), I will give you a delicious recipe that can be prepared a bit ahead of time (it needs to marinate anyway), and then cooks VERY quickly, which you can use during one of your own busy weeks. (Plus mangoes were on sale when we went grocery shopping this weekend, so it’s a good time to get them while you can.)

Peanut Chicken with Mango Salsa

Chicken cutlets, and/or boneless, skinless chicken thighs (we generally use a package of about 4 or 5 cutlets and then cut them in half length-wise to thin them out)
1/2 cup hot water
1/2 cup creamy peanut butter
1/4 cup chili sauce
1/4 cup soy sauce
2 TBLs oil
2 TBLs vinegar
4 cloves garlic, minced (can use jarred)
1/2 teas. dry ginger

Clean and dry the chicken, set aside.

For marinade: In a bowl mix the hot water and peanut butter slowly with a whisk - it will be stiff at first. Stir in chili sauce, soy sauce, oil, vinegar, garlic and ginger. Place it in a plastic bag, and add the chicken. (Double bag it or place the bag in a bowl.) Put in fridge to marinate for anywhere from 6 to 24 hours, turning bag occasionally.

Mango Salsa

2 mangos, peeled, pitted and cut into small cubes
1/4 cup freshly squeezed lime juice
1 jalapeno pepper, diced (optional)
1/2 red bell pepper, diced
3 scallions, sliced thin
1/2 cup lightly packed fresh cilantro leaves

Combine all ingredients in a bowl and mix thoroughly. If possible, allow to sit to blend flavors at least 2 hours.

Broil chicken in oven for about 5 minutes per side. Serve with mango salsa.

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