I am astounded I am about to make my FOURTH trip over the Santiam (mountain) Pass in Oregon tomorrow for the month of July. Let’s see, I’ve been over it to do a grueling hike to Blue Pool with friends from Ohio just after the 4th of July.
I’ve visiting friends (solo) at the coast in Yachats just after that and did another grueling hike to the top of Cape Perpetua. It was much shorter than Blue Pool but twice as steep to get up it! Luckily it was a cool and foggy-ish day so I didn’t die of heat stroke hiking up it.
This past weekend we spent four days at our river property on the Siletz River at the coast and got another base set for a new deck from our dock that washed it away last year in the floods.
And tomorrow our family leaves for a Portland family reunion at Clear Lake! My uncle is turning 89 and my parents have also flown up from Texas so my dad (and mom) can join his brother and extended family and us for a weekend of fun. This is a photo from the reunion two years ago but we did go last year too.
Whew! So what does that have to do with food and recipes? Well, the month of July has been kind of a cheater month for me. I made this dish on a whim a couple of weeks ago on the grill when I discovered I had bought a pound of tomatillos and forgot about them in the fridge. It was hot as heck out so I whipped up an impromptu batch of tomatillo sauce to pour over grilled, marinated chicken. Yummy all the way around!
My “recipe” is just a guideline, as I didn’t even write any notes down. I just kind of cobbled it all together and served it with beans and tortillas chips. That’s just how some dinners go!
Fire-Roasted Tomatillo Sauce on Grilled Chicken
2 small chicken breasts, pounded thin
1 tablespoon olive oil
1 teaspoon minced garlic
2 teaspoons fresh lime juice
Salt or Mrs. Dash, and ground pepper, to taste
1 pound fresh tomatillos, husked and rinsed
1 large clove garlic
1 1/2 large shallot (you can sub 1/2 small onion)
More oil and a little minced garlic for veggies
1/2 cup homemade or low sodium chicken stock or broth
Shredded cheese of choice
Marinate the chicken in oil, garlic, lime juice, and spices to taste for a half hour or more. Toss the tomatillos, minced garlic and shallot in a little oil then place on a pre-heated grill set to high. (The shallot kind of fell apart hence all the pieces)
Grill and turn until charred.
Remove, place in blender with 1/2 or so cup of chicken stock and blitz until blended.
Pour into a cast iron skillet and simmer for about 15 minutes until reduced to desired consistency. (I put the skillet on the propane grill burner but you can do this inside too.) Stir occasionally.
Meanwhile, grill marinated chicken for about 5 minutes per side.
In the last few minutes, toss some shredded cheese on the chicken until melted.
Remove chicken from grill, let rest under foil for a few minutes, then serve with roasted tomatillo sauce, and beans and tortilla chips, if desired.