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MOAB LIFESTYLE April 2007

The Best of Southwest High Desert Living
Home, Cuisine and Entertaining

Featured by Su Casa Interiors

Entertaining... whether it is small intimate gatherings or large groups we do a lot of it in Moab. Instead of the big city establishments most people would normally think of when planning an entertaining evening, in Moab our days and nights are spent entertaining each other.

In Moab our home is very important to us for the enjoyment of our family and friends. We love large open kitchens and family rooms for gathering together in one contiguous space. We love comfy sofas and warm fireplaces and yes in the summer cool spots to relax.

The length of our spring, summer and fall seasons allows us to have more time in our outside entertaining areas. Porches and patios serve as another place to cook and entertain, all while taking in our beautiful views and weather. Mornings are as outstanding as afternoons and when you think it can’t get better; our beautiful nights greet us with black skies and a galaxy of stars. Outside entertaining can last hours with wonderful conversation with our interesting Moab friends and family.

Moab is free from noise and the confusion of big city life. We are filled with the sounds of nature and of our individual southwest lifestyles that greet us every morning and gently lull us off to sleep at night.

In future articles we will explore the new Moab lifestyle and how our home, cuisine and entertaining styles influence our home and our southwest living experience.

In Moab we are lucky enough to be able to grill almost all year round, unless of course you are like me and would stand out in the snow to be able to enjoy the wonderful flavors that come from using my grill. This recipe is a meal that is light in calories but strong in flavor and the best part is that there will be plenty of Tequila left over for margaritas...

Tequila Citrus Chicken with a Corn and Black Bean Salsa
Prep Time: 20 minutes Cook Time: 20 minutes
Yields: 6 servings

1/2 cup tequila (use something you would want to drink)
1 cup freshly squeezed lime juice (5-6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1/2 jalapeño pepper, seeded and minced
3 cloves fresh garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
6 boneless and skinless chicken breasts
6 ears fresh corn, kernels removed (can use
one package of frozen corn kernels, thawed)
1 can black beans, strained and rinsed.
1/2 jalapeno pepper seeded and
diced small (optional)
3 tablespoons of butter

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt and pepper in a large bowl. Add the chicken breasts and refrigerate for at least three hours and up to overnight.

Heat a grill and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them on one side for about 7-8 minutes until nicely brown. Turn the chicken over and cook for another 6-7 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly with foil and allow to rest for 5 minutes.

In a large sauté pan, over medium high heat, melt butter and add corn kernels and jalapeno pepper. Cook for 3-5 minutes stirring the corn to prevent it from sticking to the pan (add more butter if needed or desired). Add the black beans to the pan, salt and pepper to taste and sauté for 2-3 minutes stirring until beans are heated through.
To serve place the corn and black bean salsa on each plate and place a chicken breast on top. Garnish with a wedge of lime.

Recipe provided by Kaytered Indulgence.
“Personal Chef and Catering services for all occasions”
Contact Kaytered Indulgence at (435)260-8200

Su Casa

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