Radish Chips, take 1

My son and I went a little overboard planting radishes this spring. Since they are quick to grow, I knew seeing all the little green sprouts within a few days would keep him excited about our little backyard garden beds.  

 

Now I’m stuck with a glut of radishes. I like radishes…but how many can one person eat? I turned to google and came across a few recipes for radish chips. They were all pretty vague, so I sacrificed just two radishes for the first try.    

I sliced them on the thinnest setting on my mandolin. I don’t use my mandolin often but it’s the only tool for some jobs. 

 

Then, spread them on a single layer and spray with olive oil. Since I’m lazy, I used the olive oil Pam spray. One of these days I’ll get a real olive oil sprayer… Then, sprinkle with salt. 

  
Then I baked at 400 degrees. They baked quickly and some of them got a little brown before I realized it. I mixed them up and put them on a lower rack in the oven to finish crisping up. 

  

 
These were delicious but need some work. The line between soggy and burnt is very thin but I have some ideas to help. 

Next time:

  • Slice them a little thicker to give them a little bit more cooking time.
  • Dry the slices before applying the olive oil. 
  • Less salt. I didn’t anticipate how much these would shrink up so the salt really concentrates 
  • A lower oven temp (350?) and the rack in the low/middle of the oven.

As for taste, these were surprisingly delicious. Crispy like a potato chip with just a little bit of the radish flavor remaining. If you like kale chips but wish they were a little more substantial like a potato chips, these will be right up your alley. 
I’ll be trying these again soon. Maybe even today since some of the radishes are really starting to crowd my pepper plant!

Cilantro Lime Chicken with Avocado Salsa

I may be terrible at blogging consistently but I can apparently grow cilantro like nobody’s business!  It is crowding out my chives and basil, so I’ve been trying to use it up as quickly as it can grow. 

  
This recipe doesn’t use much cilantro but the flavor really comes through. Along with cilantro, it uses just a few basics, so it sure is quick and easy!  

  
I love lime, so I use about 1/2 a lime’s worth of zest but if you don’t love lime, you can just use the juice. 

  
I cut my chicken breasts into strips. You could use any cut of chicken here that you like. I always have skinless boneless breasts in the freezer so they are a frequent ingredient for me. 

Stick it in the fridge for a couple of hours while you ponder cooking methods. You can bake, pan fry, or grill this chicken. 

  
I opted to grill because grilled food is the best food! 

Overall, this was A+ superdelicious! The chicken was super flavorful from the lime, garlic, and herbs. The avocado salsa was the perfect compliment. Next time, I might add a little bit of jalepeno to make the salsa a little more salsa-y but if you aren’t a spicy food fan, this is fresh and delicious as is. It was also quick and easy to put together as long as you have a little time to wait for the marinade. 

Cilantro Lime Chicken with Avocado Salsa

Marinade:

1/4 cup olive oil

4 tablespoons cilantro

4 garlic cloves, minced

1 heaping tsp red pepper flakes

Zest of half a lime

Juice of a lime

1 tsp salt

A few grinds of fresh black pepper

Salsa:

1 avocado, diced

1-2 tomatoes, diced

1/4 cup red onion, diced

Juice from 1/2 lime

Salt and pepper to taste
Mix the marinade and add 2 large chicken breasts, each cut into 2-3 pieces. Marinate at least 20 minutes or up to a few hours. 

Remove the chicken from the marinade. Cook the chicken as you wish–grill, roast, or pan fry. 

While the chicken is cooking, assemble the salsa.  When the chicken is done, serve with the salsa.