Watermelon Salsa
I know there are many of you out there in Vermont that just don't want to give up summer tastes quite yet. And I must agree, neither do I. I miss the baking during colder weather but there is just something about the warmer months and the food that embraces them that stays with you year round. Below find a perfect example.

Cajun Chicken with Watermelon Salsa

Watermelon Salsa

2 c. chopped, seedless watermelon

2 T. lime or lemon juice

1 c. diced tomato

1 minced seeded jalapeno to taste

1 t. dried, chopped cilantro(or 1 T. freshly chopped)

1 t. dried, chopped mint(or 1 T. freshly chopped)

1/2 c. chopped fresh scallion(or 1 T. dried, chopped chives)

Toss ingredients together, cover, and refrigerate until

Black Chicken
ready to serve.

Cajun Chicken Breasts

2 T. vegetable oil

2 t. minced garlic in oil

2 T. chili powder

2 T. ground cumin

2 T. paprika, optional

6 boneless skinless chicken breasts

Mix together the spices. Coat the chicken cutlets with the spice mixture, marinate for 1 hour. Remove chicken from marinade and discard liquid. Heat a non-stick skillet over medium high heat and place chicken breasts in pan. Blacken on both sides and sauté just until cooked through. Top with Watermelon Mint Salsa and serve immediately.

Now tell me this doesn't stave off the fall baking just a little.

The Yankee Chef ..........It's Just That Simple! theyankeechef.blogspot.com

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