Cashew Romesco Chicken Thighs with Sicy Watermelon Salad

Here's a two-fer since I missed so many days of posting on my vaca.:

Cashew Romesco Chicken Thighs - serves 6

1 jar (16 oz.) roasted red bell peppers, drained, rinsed, and roughly chopped
1/4 cup roasted unsalted cashews
3 T. white balsamic vinegar (I got it at Trader Joe's)*
1 T. lemon juice
1/2 t. hot sauce (I would use Tabasco)*
1/2 t. sea salt*
1/2 cup EVOO, divided
6 chicken thighs (3 lbs. total)
Couscous cooked in chicken broth with herbs (optional serving suggestion)

Whirl peppers, cashews, vinegar, lemon juice, hot sauce and salt in a blender. With motor running, add 1/3 cup oil in a steady stream through opening in lid until sauce is smooth and lighter in color. Set aside half the sauce. Put chicken in a bowl and drizzle with remaining oil. Lay chicken skin side down on cooking grate and brush with some of the remaining romesco sauce. Grill (or broil) turning often, and brushing each time with more sauce, until chicken is well browned and cooked through - about 20 mins. Serve over couscous (or lemon pepper orzo with thyme*) with reserved sauce on the side.

Spicy Watermelon Salad - serves 8

3/4 cup red wine vinegar
1 white onion, sliced into thin rings
2 qts. (2 lbs.) seedless* cubed watermelon (I would use those small round personal ones)
1/4 cup lime juice
1 jalapeno chile, halved, seeded, and sliced (leave out if this scares you)
1 t. each chopped fresh basil and lemon mint* leaves
8 oz. feta or cotija cheese, broken into chunks
1/2 t. sea salt*
1 t. freshly ground pepper
1/4 t. cayenne pepper (again, leave this out if you want)

Heat vinegar in a small saucepan over high heat until boiling. Add onion and cook, turning as needed, until it's pink and most of the vinegar is absorbed, about 5 mins. Spoon onion out of pan, let cool slightly, then roughly chop. Mix remaining ingredients in a large bowl. Add onion and toss just to coast. Cover and Chill.

Report from last night: both my peeps had TWO pulled pork sandwiches, and TWO helpings of
the pineapple coleslaw. Nuff said, huh?! :)

How 'bout today you practice the art of an Attitude of Gratitude. Try to discipline yourself to give thanks in all circumstances!!!

My second day of semi-retirement. AHHHHHHHHHHHHHHHHH. Gonna make a chorizo, green chiles, black olives, avocado, pinto beans, Mexican cheese shredded blend, Campari tomatoes, and green onions Taco Salad tonight with broken pieces of my beloved tostada shells (Guerrero) and iceburg lettuce shreds for Myra and me tonight. The dressing will be Pace Picante Sauce (Med.) mixed with sour cream. YUMOLA. Lucky us!!

Love,

MM