favorite recipes

I just made the most awesome dinner! YUMMMMMY!

Chipotle-Lime Grilled Chicken
(modified from a recipe in Gourmet Magazine, June 2006 - really easy!)

Serves 6

? cup fresh lime juice
? cup olive oil
2? tablespoons chipotle Tabasco (THIS STUFF IS AWESOME)
? teaspoon salt
2 pounds skinless boneless chicken breasts
2 teaspoons mild honey

Combine lime juice, olive oil, Tabasco, and salt. Put the chicken in a large sealable bag with 1/3 cup of the marinade, forcing the air out of the bag, for at least fifteen minutes. Grill the chicken. In the meantime stir the honey into the remaining marinade until dissolved to make sauce. If chicken appears dry while cooking, brush with the marinade.

Serve chicken drizzled with the remaining sauce. If you happen to have cilantro for a garnish, all the better!

Menu suggestions:
Serve with Tomato-Cucumber Salad (recipe below) and risotto (recipe on the Arborio rice box - you'll need a sous chef willing to stir for 30 minutes - just keep him/her supplied with adult beverages and snacks and he/she will be fine ).

Our Version of Eatzi?s Tomato-Cucumber Salad
2 large tomatoes, cut into bite-sized chunks
2 cucumbers, peeled and cut into bite-sized chunks
3 tablespoons red wine vinegar
1 small red onion, thinly sliced
1 teaspoon kosher salt (or to taste)
? teaspoon freshly ground pepper (or to taste)
? cup extra-virgin olive oil
1 cup dill, torn (or for a variation, 1 cup basil, slivered)

Combine the above.

This sounds wonderful! We'll definately try it and love the chipotle Tabasco too.

I just made the most awesome dinner! YUMMMMMY!

Chipotle-Lime Grilled Chicken
(modified from a recipe in Gourmet Magazine, June 2006 - really easy!)

Serves 6

? cup fresh lime juice
? cup olive oil
2? tablespoons chipotle Tabasco (THIS STUFF IS AWESOME)
? teaspoon salt
2 pounds skinless boneless chicken breasts
2 teaspoons mild honey

Combine lime juice, olive oil, Tabasco, and salt. Put the chicken in a large sealable bag with 1/3 cup of the marinade, forcing the air out of the bag, for at least fifteen minutes. Grill the chicken. In the meantime stir the honey into the remaining marinade until dissolved to make sauce. If chicken appears dry while cooking, brush with the marinade.

Serve chicken drizzled with the remaining sauce. If you happen to have cilantro for a garnish, all the better!

Menu suggestions:
Serve with Tomato-Cucumber Salad (recipe below) and risotto (recipe on the Arborio rice box - you'll need a sous chef willing to stir for 30 minutes - just keep him/her supplied with adult beverages and snacks and he/she will be fine ).

Our Version of Eatzi?s Tomato-Cucumber Salad
2 large tomatoes, cut into bite-sized chunks
2 cucumbers, peeled and cut into bite-sized chunks
3 tablespoons red wine vinegar
1 small red onion, thinly sliced
1 teaspoon kosher salt (or to taste)
? teaspoon freshly ground pepper (or to taste)
? cup extra-virgin olive oil
1 cup dill, torn (or for a variation, 1 cup basil, slivered)

Combine the above.

This chicken is good- we have made it before! And I am taking your cucumber salad and bruschetta recipes with me to the beach. Sounds like I will have to take my own dam tomatoes too though!

Maybe you can find a produce stand on the way down. When we come down later in the month, I think I'll bring my own from the local farmer's market (79 cents a pound) instead of the ugli's at the Seagrove Publix ($3.99 a pound ).

Swing by my house! We are about to be "flush" with 'maters. My vines are loaded. I plucked my first ripe Roma this a.m. My Big Boys will be ripe by the end of the week. Yum!

Oh I wish we could! Would love to see you!

Swing by my house! We are about to be "flush" with 'maters. My vines are loaded. I plucked my first ripe Roma this a.m. My Big Boys will be ripe by the end of the week. Yum!