Friday, July 21, 2006

Tequila Chicken, Refried Black Beans, and Carrot Pepper Salad

Tonight we had a fiesta! The chicken was marinated for the entire day, but was not overly boozed-up. It was perfect! The salad came about from a suggestion from friend Laurie (her blog is here). The beans were simply cooked black beans and canned tomatoes smashed in a pan and "fried" for a few minutes to reheat.

Tequila Chicken P1

1 chicken breast per person
1/2 cup tequila
1/2 cup chopped onion
2 chopped scallions
1 tbsp chopped garlic
1 tbsp taco seasoning
1/4 cup chopped cilantro
1/2 cup shredded cheddar

Mix all together but cheese in a large zipper bag and marinate for at least 4 hours, preferably overnight.
Preheat grill to high. Grill breasts over high heat uncovered, 5 minutes the first side, then flip and cook 5 minutes more. Top with cheese, turn of the burner underneath, and cover the grill for about 3-5 minutes or until the cheese melts.
Serve with pico de gallo and sour cream!

Simple Pico De Gallo P1

1 cup chopped tomatoes
2 minced jalapenos
3 chopped scallions
1/4 cup chopped cilantro
dash lime juice

Mix all together and let sit on the counter at least an hour for flavors to meld.

Carrot Pepper Salad P2

2 cups sliced or shredded carrot
1/2 green pepper, thinly sliced
1/4 cup mayo
1/4 cup milk
1 tbsp ranch powder

Mix the mayo, milk, and powder together. Toss in the carrots and peppers, and mix well. Refrigerate at least an hour to thicken the dressing.
We think this would be great with halved cherry or grape tomatoes and or cukes added to it!

Smothered Chicken Parmesan "Sandwich" by Catherine

I tried the chicken and eggplant dish my fellow "FourChefs" chef Catherine made. WOW! Even my picky six-year old liked it! I did serve it with noodle, but only becaue the boys in the house would have rioted! Everyone MUST try this! Her blog is here.