Hi everyone,

Sorry it’s taken me awhile to blog but I guess you could say I’ve still been in vaca­tion mode since return­ing from sunny California.

What a won­der­ful hol­i­day! If you’ve never been to Sonoma and Napa and enjoyed the incred­i­ble food and wine out there, then you absolutely must. We also enjoyed some great cycling out there, specif­i­cally in the Russ­ian River Val­ley area, where there are some lovely rolling hills and mag­nif­i­cent land­scapes. It took me a few days to get back to East Coast time (I hate jet lag!) but was it ever worth it. Can’t wait to return!

Last night, I made a yummy Mexican-​inspired meal (a nod to Cal­i­for­nia) and thought I’d share it with all of you. I love the flavours of fresh lime and cilantro.…

Chipo­tle Chicken

4 bone­less, skin­less chicken breasts

1 Tbsp olive oil

2 Tbsp water

2 gar­lic cloves, minced

juice of 1 lime

1 Tbsp honey

2 chipo­tle pep­pers (canned in adobo sauce), minced

1 Tbsp dried cumin

1 Tbsp dried oregano

¹⁄₄ cup chopped fresh cilantro

salt and freshly ground pep­per, to taste

In a reseal­able bag, com­bine chicken wth mari­nade. Refrig­er­ate overnight or a min­i­mum of 4 hours.

Grill chicken over medium-​high heat for approx­i­mately 7 min­utes per side or until juices run clear.

Gar­nish with fresh lime slices and chopped cilantro.

Serve with Pep­per, Avo­cado and Mango Salad (recipe follows)

Ingredients:

4 pep­pers (red, yel­low and orange), diced

1 avo­cado, diced

1 mango, diced

2 green onions, chopped

¹⁄₂ cup fresh cilantro, chopped

Dressing:

1 Tbsp olive oil

juice of 1 lime

1 tbsp honey or agave

1 tsp dried cumin

¹⁄₂ jalapeno, minced (optional)

salt and freshly ground pep­per, to taste

In a large mix­ing bowl, com­bine salad ingredients.

Com­bine dress­ing ingre­di­ents; add to salad and toss well. Taste for seasoning.