Poultry, Quick Dinner, Savory

Tequila Lime Chicken

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It is warm in New England, which means, it is finally grilling season!  Thank god for that because boring chicken breast tastes best when grilled.  Here is a fun marinade for chicken tenders which I adapted (a.k.a made a smaller batch) from Ina Garten’s recipe.  As long as you have all the ingredients, it is super easy!

Ingredients:

8-10, boneless, skinless chicken tenders

1/4 cup tequila

1/2 cup fresh lime juice

1/4 cup fresh orange juice

1/2 Tbsp of chili powder

1/2 Tbsp of minced garlic

1 jalapeno, diced (remove the seeds if you don’t want it to be spicy)

1 tsp of salt

1/2 tsp of black pepper

Method:

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Mix all the ingredients in a large bowl or large measuring cup.

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Pour the marinade over the chicken in a zip-top plastic bag and marinate in the fridge for 4-6 hours.

Bring the chicken to room temperature and grill till cooked through.

I like to serve this particular chicken with a salad/salsa made with black beans, corn, avocado, tomatoes, bell peppers, and scallions.  I like to dress this salad/salsa with a little bit of lime juice (prevents the avocados from browning), salt, and pepper.

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Serve the chicken hot and the salad at room temperature.  I would recommend eating this meal outside with a cold margarita!!

 

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Appetizers, Gluten-free, Mexican, Savory

A fresh snack – Tomato Avocado Salsa

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I am obsessed with avocados! Sometimes I get sushi just for the avocados.  Just because it’s winter does not mean I am not going to eat something summery.  It is a really healthy snack and it goes great as a topping for tacos–look at my previous post for pulled pork tacos.

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You will need:

1 avocados, chopped

2 tomatoes chopped

1 jalapeno, minced

1 bunch of cilantro, chopped

Juice of 1 (or 2) limes

1tsp of cumin

1tsp of garlic powder

salt to taste

Mix, everything !!!

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I like to eat it by the spoonful, but for a more civilized take on it, you could include some chips to the party

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Salad

Summer Crab Salad

When it is really hot and humid outside nothing is better than a cold salad with fresh seasonal produce.  This is a simple salad, best eaten at room temperature (or cold) and tastes better if it sits in longer in the dressing.  If you are not a crab fan, it can easily be interchanged with shrimp, grilled chicken, lobster meat, scallops or even hard-boiled eggs.

Ingredients:

1 hass Avocado, diced

1/2 pint grape tomatoes, halved

16 oz of chunk or flaked crab meat

1 quarter of a red onion

5 springs of cilantro

1 lime

1/4 cup of olive oil

salt, pepper, garlic powder and cayenne pepper to taste ( I like it spicy so more pepper for me)

Method:

Wash and drain the crab meat and marinade it  with the zest of one lime, garlic powder and cayenne.

Chop the avocado and tomatoes and set aside.

In a food processor or blender, make the dressing by pulsing together the onion, cilantro, juice of 1 lime and the oil.

To assemble the salad, add the dressing to the tomatoes and avocado and finally toss in the crab.

Plate up and enjoy !!!