Thursday, August 9, 2007

Margarita Chicken

Last night we had Margarita Grilled Chicken for dinner. I have been making this recipe since college and it is one of my all time favorites, especially in the summer. This recipe is easy to make and healthy too. I served it with another one of my favorite summer recipes, black bean and corn salad. This salad is great for a pot luck, the original recipe which I halve makes 12 servings. The cucumber is a really nice addition. I omit the poblano chili but if you like heat it probably adds a nice kick. We also had brown rice with this meal. We are not big ice cream eaters in our house. I like ice cream but its not something I generally keep in the house. The other day I was talking to a friend and she mentioned mint chocolate chip ice cream. I've never had it and it sounded good, especially with our current heat wave. So for dessert, I whipped up a batch of Ghiradelli brownies and served with a scoop of mint chocolate chip ice cream. I must admit mint chocolate chip might be my new favorite flavor!

Margarita Grilled Chicken

1/2 cup Bacardi Frozen Margarita Mix
3 Tbsp lime juice
1 clove garlic, crushed
4 chicken breasts
1 tsp coarse salt

Marinate chicken in margarita mix, lime juice and garlic 1-2 hours . Remove chicken from marinade, sprinkle with salt and grill. Note: Save some mixture not touched by the chicken to brush on when grilling.

Black Bean and Corn Salad

This recipe makes 12 servings so I usually halve it.

2 cups frozen corn or canned summer crisp
2 cups chopped tomatoes (4 medium)
2 cups chopped, seeded and peeled cucumbers (2 large)
3/4 cup chopped onions (I usually omit)
3/4 cup fresh cilantro leaves, chopped
3 poblano chiles, seeded and finely chopped ( I usually omit)
1 15 oz can black beans, rinsed and drained
1/2 cup cider vinegar
3 Tbsp extra virgin olive oil or vegetable oil
2 teaspoons sugar
1/2 tsp salt

1. If corn is frozen, prepare as directed and drain, otherwise go to step 2
2. In large bowl, combine corn, tomatoes, cucumber, onions, cilantro, chiles, beans and vinegar; mix well. Let stand at room temperature for 30 minutes.
3. Just before serving, in small bowl combine oil, sugar and salt, mix well. Add to salad and toss gently.

1 comment:

GlimmerGal said...

Your blog is excellent! I am going to try the recipe for the black bean and corn salad. We have a wonderful corn farm nearby so I will use fresh corn but I've been trying to do a few new things besides eating the corn off the cob. I made a wonderful corn saute last week (it's in my blog)