Pineapple Lime Grilled Chicken with Mango-Pineapple Salsa

Mango-Pineapple Salsa

Ingredients:

 3 – Ripe Ataulfo (Yellow) Mangos. 2 larger regular mangos may also be used.

1 can crushed pineapple in juice

1 small chopped red onion

1 small bunch chopped cilantro

3 limes

1 can of chipotles in adobo sauce *

3 tablespoons of honey

Cut mangos in to small pieces and place in large bowl. Combine half can crushed pineapple to the mangos reserving juice and remaining half for chicken marinade. Add chopped red onions, half the bunch of chopped cilantro, juice of one lime, honey, one chopped chipotle pepper and teaspoon of adobo sauce.

*You can add more sauce or chilies, or omit them totally depending on your preference. Remember to always add a little at a time when using chipotles and adobo sauce for the first time. It’s easier to add a little spice then to take it out!

Refrigerate, covered, for a few hours or for best results let sit overnight.

Pineapple Lime Grilled Chicken

Ingredients:

½ can crushed pineapples with juice

2 limes, juiced

2 tbsp olive oil

1 1/2 tsp dry herbs. I like to use tarragon or an herb mixture.

 ½ tsp garlic powder

1 tsp lime zest

1 tsp salt

1 tsp ground pepper

Pinch of cayenne pepper (optional)

6 pieces butterflied boneless skinless chicken breasts, or 1 whole chicken cut into pieces.

In a mixing bowl, whisk together all the marinade ingredients. You can also use some of the juice from your salsa mixture for extra flavor. Reserve about ¼ cup of the marinade to baste the chicken with while it’s cooking. Wash chicken thoroughly; pat dry, and season breasts with salt and pepper. Place in gallon baggies or large glass dish, coat evenly with marinade, and cover. Refrigerate at least 2-3 hours, best if left to marinade overnight.

If cooking on the stovetop, it is best to use a 12-inch cast-iron skillet and cook 2-3 breasts at a time to avoid overcrowding. Preheat your skillet and add about a tablespoon of oil. Heat in cast-iron skillet over medium-high heat, sear on both sides and reduce heat. Cover with lid and cook until internal temperature reaches 170 degrees.

If grilling on a bbq outdoors, clean and preheat your grill. Us a cloth or paper towel and oil to brush on grates to keep chicken from sticking. Grill the chicken over moderate heat, flipping once halfway through cooking, brushing the meat periodically with the reserved marinade. Grill until the internal temperature reaches 170 degrees F. Grilling times will vary based on the cut of meat and the type of grill you're using.

Let meat rest 10 minutes before serving.

Margarita cake

Ingredients:

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 package (18.25 ounces) plain yellow or lemon cake mix

Half a package (3.4 ounces) vanilla instant pudding mix (4 tablespoons)

1/3 cup granulated sugar

2/3 cup water

½ cup vegetable oil

1/3 cup fresh lime or Key lime juice

¼ cup tequila

2 tablespoons triple sec

1 teaspoon grated lime zest

4 large eggs

For the glaze and garnish:

1 ¼ cups confectioners’ sugar, sifted

1 tablespoon tequila

1 tablespoon triple sec

1 tablespoon fresh lime juice or Key lime juice

1 lime, cut into thin slices

1 to 2 teaspoons coarse sugar

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12­cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

Place the cake mix, pudding mix, sugar, water, oil, 1/3 cup lime juice, ¼ cup tequila, 2 tablespoons triple sec, and the lime zest and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.

Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, about 25 minutes longer.

Meanwhile, make the glaze: Place the confectioners’ sugar, 1 tablespoon tequila, 1 tablespoon triple sec, and 1 tablespoon lime juice in a small bowl and whisk until smooth. Slide the cake onto a serving plate. Using a long wooden skewer poke 12 to 16 holes in the top of the cake. Spoon the glaze over the top of the cake, letting it drip down the sides. Garnish the cake with the lime slices and a sprinkling of coarse sugar. Let the glaze set for 10 minutes, then slice and serve the cake.

Strawberry Mango Salsa

1 cup of diced strawberries

1 medium mango diced

1 - 2 jalapenos diced and seeded

1/2 onion diced

red cabbage to preference

1 lime squeezed

Mix the fruit and veggies.  Add lime juice.  Refrigerate for at least one hour.  Serve with tortilla chips or on fish tacos.  

A perfect blend of sweet spice that will tickle your tongue and make you feel like summer is near.  

Chili Lime Salmon

Review by Lyndee:

Most nights for dinner I have a salmon burger and sometimes, although I love them and the protein they provide, my tongue starts to get bored. Last night I tried this recipe for a chili lime salmon. I didn’t have a pound of fresh salmon on hand but I used it on my frozen salmon burger (thank you Costco) and it turned out really well. 

Ingredients:

1 lb. fresh salmon filet

2 limes

2 tsp. chili powder

1/4 tsp. salt Instructions

Preheat oven to 400 degrees. Spray a glass baking dish with nonstick cooking spray. Lay the salmon, scale side down in the baking dish. Squeeze the juice from one of the limes over the salmon. Season by sprinkling the chili powder and salt over the salmon. Bake in the preheated oven for 12-15 minutes, until salmon flakes easily with a fork. 4. Serve with remaining lime, cut into slices or wedges.  Or, you can do what I did.  Prepare the salmon as directed and then cook in a pan on the stove top for 3-4 minutes on each side.  It was a nice change of flavor and super easy to do. 

Sex in the driveway

Review by Lyndee:

We were looking for a fun summery drink for my birthday party and there’s just something appealing about a drink that’s blue. 

Ingredients:

1 oz blue curacao

1 oz peach schnapps

2 oz vodka (citrus or regular)

Sprite

Mix alcohol over ice and fill the rest of the glass with sprite.  Garnish with citrus fruit if you wish. 

We slice up oranges, lemon and limes and froze them.  When it was time for the party we made a huge batch of this using 12 oz of the blue curacao and peach schnapps, 24 ounces of vodka and filled the rest of the container with sprite and the frozen fruit.  It was a huge hit at the party. Will definitely be making this again! 

Honey-lime chicken skewers

Review by Lyndee:

Ingredients:

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

juice of one lime

2 garlic cloves, minced

1-2 teaspoon Siracha

red pepper flakes, to taste

2 tablespoon cilantro

1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.  Pour marinade over chicken breasts and turn to coat. Cover and marinate for at least 1 hour. If you are using skewers, make sure to soak in water for at least 5 minutes.  I skipped the skewers since I was using an indoor grill and just did chunks o’chicken.  

Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

These were incredible!  Tender, juicy and sweet with a hint of spicy after taste.  Very easy to make and cheap too.  Loved this chicken and will definitely be making it again.