Wednesday, May 29, 2013

Day 1: Grilled Chili Lime Chicken

Based on recipe.

A Classic Favorite at my house. For those who have been asking for this... here you go finally!



2 teaspoons lime zest
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeƱo chile, seeded, finely chopped
2 cloves garlic, finely chopped
6 chicken thighs (1 1/4 lb)  (the original recipe calls for chicken breast but I personally prefer the texture and flavor using thighs.. if using breasts flatten with a mallet first and only marinate up to 10 hours)
Combine all ingredients in a zip lock bag and store in refridgerator and allow to marinate at least 3 hours but no longer than 24.
Heat Grill to medium and cook thighs until done. approximately 10 minutes.
Serving suggestion -  with Fresh lettuce and "This Aint No Tomatillo Cafe Rio Dressing" Tortilla strips, Pico De Gallo and Guacamole for a refreshing Salad.

Spicey Tomato Mozerella Pesto Salad

Spicey Tomato  Mozerella Pesto Salad

Recently I was at the store on my way to work and I thought to myself "What do I want to eat today" and this is what I came up with. This salad is ready in 2 minutes! super easy, healthy and satisfying, my kids even love it. This amount feeds about 4 as a medium side.

1/4 cup of pickled Tamed Jalepenos slices
1 ball of mozerella pearls (found this in the specialty cheese section)
1/4 cup basil pesto
4 cups of cherry or grape tomatoes

Seperate mozerlla pearls, place all ingredients in a bowl, mix briefly with spoon to make sure pesto is covering evenly and presto - did I mention this was fast? Lunch is DONE! If you want to add the pesto spoon by spoon according to your liking you can. Some people don't love pesto as much as me.