Dining Al Fresco

We are finally moved in to our new condo and officially moved out of our old one. We didn't spread our wings too wide however. We only moved downstairs. Considering the rushed situation, we decided we would rent another unit in the same building. We are in love with our building, the amenities, the location and the convenience - it seemed like a natural choice. Our new unit is much like our old with a few downfalls. It is has one less room, no vaulted ceilings and is on the first floor. For the first time we have had to deal with the sounds of our neighbors above. The old unit was on the top floor and we were spoiled with the silence.

There is one thing we have in the new first floor condo that we didn't have before that is very exciting. We have a small patio that looks out onto a courtyard. It is really nice to have the opportunity to walk out and get some fresh air. We have only been settled for two days and so far we have eaten out on the patio as many times. The weather has been awesome this weekend and we have really enjoyed dining on our new bistro set in the fresh air!

Summer Vegetable and Chicken Hash
Adapted from Martha Stewart Living June 2009

1 1/2 boneless, skinless chicken breasts, cut into 3/4 inch cubes
1 1/2 tablespoons extra-virgin olive oil
12 ounces small red potatoes
2 cups fresh corn kernels (about 2 ears)
3 scallions, thinly sliced
1/2 jalepeno chile, stem, ribs and seeds removed, minced
1 cup yellow cherry tomatoes, halved
1/2 cup low-sodium chicken stock
Salt
Pepper
1/4 teaspoon Cajun seasoning
1 teaspoon dried Oregon


1. Heat a 12-inch nonstick skillet over high heat. Add 1/2 tablespoon of olive oil to the pan and heat. Add chicken. Season chicken with salt and pepper to taste and 1/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a bowl.

2. Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 8 minutes; transfer to a small bowl. Place the bowl of potatoes in the microwave for 3 minutes to finish cooking.

3. Add remaining teaspoon oil, the corn, scallions, and the jalepeno to skillet,

and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes. Add tomatoes,
and cook until skins just begin to soften, about 1 minute. Add stock, 1 teaspoon of salt, 1/8 teaspoon of pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with Oregeno.