Ham and potato omelet was tonights dinner. This wasent a new recipe but one we have made before and really enjoyed. It has few ingredients and comes together in a flash. The potatoes were tender but not mushy. The ham brought a subtle smokey taste that paired well with the eggs and potatoes.
Before adding the eggs
I finished this dish in the oven help to cook the eggs evenly without burning.
Today's requested recipe was for the sesame chicken dish.
For the Chicken
2 Tbls low-sodium soy sauce
2 Tbls chili sauce with garlic
1 Tbls toasted sesame oil
4 Skinless boneless chicken breast halves (4-6oz each)
For the Salsa
2 cups diced seedless watermelon
1/4 cup diced yellow bell pepper
2 tbls sliced green onions
1 tbls chopped cilantro
1 tsp grated fresh ginger
2 tsps mirin
1 tsp *fresh* lime juice
1/8 tsp salt
1 minced jalapeño pepper (We like it hot so I included the ribs and seeds)
Combine first 3 ingredients in a large ziploc bag. Add chicken to bag; seal and marinate in refrigerator for 1-2 hours, turning bag occasionally.
For the Salsa - Combine watermelon and next 8 ingredients - cover and chill until ready to serve.
Remove chicken from marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on the grill. Cook 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices. Top with salsa.