|2 servings||calories per servings 556||protein serving 45 g||carbs per serving 33 g||total fat per serving 27 g|
This summer we're making it easy for you to host a fun, festive evening with loved ones! We've assembled a box of our very favorite things to create a Summertime Fiesta Kit! This menu was made of entertaining!
This appetizer pairs two very Southern ingredients to create the perfect start to your evening: Pimentos and Belle Chevre. Belle Chevre is a creamy goat cheese handmade in Elkmont, Alabama and has won many awards and been mentioned in magazines like Garden & Gun, Southern Living and O Magazine.
Signature Cocktail: Mr. Gigglepant’s Hibiscus Lime Mojito
Fun name, fun drink! This fresh take on the classic mojito is as easy to make as it is to drink! We used a sugar called "Mr. Gigglepants" that's handmade by a local Atlanta artisan to craft this cocktail. We're also sending fresh limes, mint and sugar cane. We're also including a stainless steel drink shaker so you can keep practicing your bartending skills even after the fiesta is over!
Is it a coincidence that the word "fun" is in the very title of "Chicken Fundida"? We think not! Fundida translated means "melted" and this dish topped with queso anéjo definitely lives up to its name. Perfectly seasoned pan seared chicken is paired with sweet, tender squash and güero chiles, giving it a mild, well-rounded heat. What's underneath the festive squash and perfectly seared chicken is the real story, though!
Each peach is hand-selected, carefully inspected, and gently packed to ensure it arrives in pristine condition.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||12 g|
|Total Carbohydrates||33 g|
|Dietary Fiber||5 g|
Remove chicken breasts, pat dry, and season on all sides with 1 teaspoon PeachDish salt. Set aside at room temperature.
Place the 2 cups of water in a sauce pot over high heat and add 1 teaspoon of salt. While you are waiting for the water to boil, prepare your mise en place: Peel and thinly slice onion crosswise into rings. Finely chop the garlic. Halve and thinly slice the chiles. Cut squash in half lengthwise, then cut crosswise into 1/4-inch slices. Halve the lime, and cut one half into wedges.
When the water is almost to a boil, add the polenta and stir vigorously with a whisk. Turn the heat to low, and continue to stir to ensure that the polenta does not clump or stick to the bottom. Cook and stir for 12 minutes, using the whisk as well as a wooden spoon intermittently.
While the polenta is cooking: Heat a sauté pan over medium heat, add 1 tablespoon oil, and add the chicken breasts. Cook chicken about 5 minutes, or until lightly browned on the bottom and opaque at least 3/4 of the way up. Turn and cook 2-3 minutes more, or until fully cooked. Transfer chicken to a plate and cover to keep warm.
Return the pan to a medium heat; add remaining oil. Add onion, and cook about 2 minutes. Add garlic and chilis, and cook about 1 minute more. Add squash, and cook while stirring for 3 minutes more. Season with 1 teaspoon PeachDish salt, ground cumin, cilantro, and juice of half the lime.
Finish polenta by whisking in the butter. Taste and adjust the seasoning with additional PeachDish salt if desired. If the polenta is too thick, whisk in a little bit of water.
Top breasts with hot sauteed vegetables; sprinkle with queso. Serve with reserved lime wedges and polenta on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...