One Winner, One Semi-Fail

Farmer's Market, Aix en Provence, May 28, 2016

We tried a recipe for Crock Pot Sazon Pork Chops with Peppers, Olives, and Potato from Skinnytaste.    
We left out the potato and doubled up on the red peppers but even with all the seasoning, we thought it was bland.  I could mess with the seasonings but really there have been enough exceptional recipes this summer to last a long time.  Here is what we had last night:

ALL PURPOSE CHILI LIME CHICKEN RUB 

barely adapted from Jen@CarlsbadCravings.com

4 servings

        •     1 pound chicken breasts pounded to 1/2 inch thickness

Chili Lime Rub

• 2 tablespoons olive oil

• 1 teaspoon chili powder

• 1/4 -1/2 teaspoon chipotle chili powder (optional for more heat)*

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 3/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 teaspoon brown sugar

• fresh-squeezed lime juice from 1 lime (about 2 tablespoons)

• Lime zest from 1 lime

1 In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.**

2 If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).

4 Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

5 Garnish with extra fresh lime juice if desired.

NOTES

*  I used 1/4 teaspoon of the adobo sauce that chipolte peppers are packed in.

**Chicken is still delicious even if cooked immediately but is more flavorful the longer the rub marinates

The chicken was marinated in a plastic bag in the fridge for about 3 hours and was exceptionally flavorful.  We made a salad with romain lettuce, napa cabbage, 1 ear of fresh corn cut off the cob, red onion, and black beans.  We dressed the salad with a spoonful of guacamole and some ranch dressing.  Tristan said the best salad so far!

We had a light dinner because we were saving room for our celebratory pints of gelato after game 6 of the NBA playoffs.  There was no celebrating however and we move on to game 7 on Sunday.

De-stinking the boy's shoes