Wednesday, July 6, 2011


I hope everyone had an awesome 4th of July celebration!  We had 4 days of absolute perfect weather here.  I am IN LOVE with summer!  I can confidently say, summer would NEVER get old to me.  Over our 4 day weekend we were on the go sun-up to sun-down and covered some major ground.  For those of you that know me, you know I love to go, go, go and be kept busy.  There were only 2 times that my husband asked if we could just relax for a bit...haha.  We worked on our vegetable garden (it's looking awesome), went to the beach, had several campfires, cooked ALOT, ran each day, went to the Madison Farmer's Market, grocery shopped at Willy St. Co-op, had lunch at Graze, went to dinner at a friends (we had the most amazing Asian salmon by my friend Cathy), went boating with more friends, and hosted a July 4th dinner and fireworks for our family.  Phew!  By midnight on July 4th, even I was ready to drop....!  We kept most of our meals over the weekend traditional summer meals.  Lots of BBQ-ing and fresh, clean, crisp, foods.  I will not do store bought BBQ sauce.  There are usually too many "dirty" ingredients in it and I prefer to control my own sodium and sugars.  This recipe is a Bon appetit ' inspiration from Gwyneth Paltrow.  It was incredible and a must try yet this summer:)



  • -1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
  • -1/2 cup ketchup (home made or "clean" store bought)
  • -2 tablespoons fresh lemon juice
  • -2 garlic cloves, minced
  • -1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo or 1 teaspoon coconut aminos
  • -Kosher salt and freshly ground black pepper
  • -1 organic chicken quartered
  • -coconut oil


  • Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.

  • Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side (longer depending on thickness). Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side.  Serve remaining sauce alongside.

  • ENJOY!  Eat Well & Be Happy!

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