The local farmers are complaining about tomato blight, Apparently, this non-stop rain isn't good for everything. Tomatoes need some time in the sun to thrive.
I wanted to grill chicken breasts with peaches today. I've mentioned before that when I turn on the grill, something comes over me, and I want to cook everything in the fridge! So out came the eggplant, squash, corn, and even beets! If that whim should overcome you, just remember to oil the grill and the food so they don't stick. I cooked enough today to last us for a few days!
How cool is this? The purple eggplant turned gold! Those little red things are baby beets. Next time I'll just wash them and won't peel them until after they roast. They take a little longer to cook than most veggies, but they were delicious. No seasoning needed!
The chicken worked out great and it's super easy. Definitely a quick and easy dinner. The most difficult part is guestimating when it's ready. I've found it's best to take meat off the grill while it's still a teensy bit undercooked because it keeps cooking inside for a few minutes even once it's taken off the grill.
I marinated the chicken, which gave it such a lovely flavor that we didn't need to season it at all. But the best part was the peach salsa. It couldn't have been more simple. Be sure to wrap the foil tightly so it won't leak. You don't want to lose those delicious juices! When I opened it, I found it easiest to unfold one end and pour the whole thing into a bowl. It's every bit as good cold, so don't worry if you have leftovers. But I suspect you won't have much leftover!
There were some pork chops that went on the grill, too. Marinate them in olive oil and Penzey's Northwest spice. The peach salsa goes with them perfectly!
Lemon Marinated Grilled Chicken
with Peach Onion Salsa
2 chicken breasts (boneless and skinless)
1/2 teaspoon sea salt
1 tablespoon olive oil
Combine the lemon juice, sea salt, and olive oil in a zip top bag. Mush a bit to combine. Add the chicken breasts, close, and turn over several times to cover them. Refrigerate for one hour.
Prepare the salsa.
2-3 peaches (2 if they are huge)
1/3 cup sweet onion
3 basil leaves
Peel the peaches, pit them, and slice. Cut the slices into bite-sized pieces. Coarsely chop the onion. Cut the basil into small bits.
Place the peaches, onion, and basil on a 16-inch sheet of aluminum foil. Bring the ends up and seal the top tightly. Fold the ends tightly and bend upward to prevent leaking.
Start the grill, add the peach salsa packet to an area where it is not over direct flames, and close the top. The salsa needs to cook at least 20 minutes. Longer is okay, too.
Grill the chicken breasts, pouring any remaining marinade over them. Flip once during cooking. Do not overcook!
Serve the salsa over the chicken breasts.
My Little Miss Sunshine loves to curl up in anything that isn't really big enough for her -- including stock pots! She's the inspiration for the nosy and curious Twinkletoes in MURDER, SHE BARKED.
Sunny is joining us today to tell you that Mystery Lovers' Kitchen is officially on Pinterest! Follow us at
It's a great way to find our recipes. Click on the picture of the recipe. It will become larger. At the top, you'll see a button with the word WEBSITE. Click on it and it will take you straight to the recipe!
Not all the recipes have been added yet, but we're working on it!