Kitchen

If we have crossed paths in the last 4 months, you most certainly already know that we have a new kitchen! Thanks to hours and hours of hard labor on Larry's part, it's done!! All buttery yellow and shiney new! And today I put on a few finishing touches. I painted the french door out to the little porch a warm golden color and over the kitchen window I painted "Give thanks to the Lord for he is good. Psalm 107:1" in a cozy script.

You'd think after a few weeks of being back at cooking up dinners in the new kitchen the excitement would have worn off-- but no! It makes my heart happy every time I crank up that super stove burner or rinse dishes in the perfectly shaped sink.
In honor of the new kitchen and with great thanksgiving for the lovely gift that it is to me, I'd like to pass on my favorite newly discovered recipe that I've been making there:

ORANGE CHIPOTLE CHICKEN

butter
4 chicken breasts
1 1/2 tab soy sauce
1 tab marmelade
1/4 cup green onions
toated almonds

Brown the chicken in butter 5 minutes on each sice. Mix marmelade and soy sauce and brush onto chicken.

then the ORANGE CHIPOTLE SAUCE

3 tab butter
1/4 cup chopped onion
1 tab garlic
1/4 cup chopped basil
1 cup orange juice
1/2 cup chicken broth
1/4 cup soy sauce
1 tab brown sugar
1 tab orange marmelade
1 chipotle pepper, minced

Brown the onion in butter, Add garlic and basil. Then stir in the orange juice, broth, soy sauce, sugar and marmelade. Put chicken into the sauce and simmer for 6 minutes. Serve garnished with the green onions and almonds.

And to serve along side the chicken:

CILANTRO RICE

1 1/2 cups rice
3 cups water
1 tsp salt
1 cup cialntro
1/2 cup onion, chopped
1/2 minced chipotle
1 1/2 tab lime juice
1 tsp oilive oil

Cook rice with water and salt. In the food processor puree the cilantro, onion, chipotle, lime juice and oil. Stir this mixture into the rice when it is done cooking. pretty and delicious.

With a big green salad --greens, avocados,oranges, feta-- it's a spicey, yummy meal. Que aproveche!