6 Chicken breasts
1/2 cup fresh lime juice
1-2 sliced jalapeno's
Marinate chicken over night. Remove chicken and jalapenos from the marinade Discard the marinade. Grill chicken and jalapenos and serve with Cucumber Yogurt Dill sauce.
Cucumber Yogurt Dill Sauce
2 cucumbers, peeled, seeded and coarsly chopped
8 oz Greek yogurt
1 clove garlic
1/2 cup fresh dill
1 teaspoon white vinegar or lemon juice
salt and pepper to taste
Place all ingredients in a blender and pulse until smooth. This also makes an excellent salad dressing or dip for crackers. Personally I could drink the stuff :)
Tuesday, September 25, 2012
1 ½ cups quinoa
1 pound ground beef
1 ½ teaspoon Montreal Steak Seasoning Salt
16 oz good spaghetti sauce
8 oz sour cream
8 oz cream cheese, softened
½ cup milk
1 small onion, chopped
10 oz frozen spinach, thawed and squeezed
1 cup shredded cheddar cheese
Grease a 2-quart casserole. Cook quinoa according to package directions. Meanwhile brown beef and drain off fat. Add the Montreal seasoning salt and spaghetti sauce. Let simmer, uncovered for about 5 minutes.
In mixing bowl beat together the cream cheese and sour cream until smooth. Stir in the milk and onion. Place half of the cooked quinoa in the greased casserole dish, half of the meat mixture, and half of the cream cheese mixture, and all of the spinach. Repeat layers and top with cheddar cheese.
Bake at 350 until its heated through and cheese is melted on top - about 20 minutes. Enjoy with a good glass of red wine.
Wednesday, September 19, 2012
1 ounce cake vodka
2 ounces PAMA liqueur
2 ounces chocolate liqueur
Add all the ingredients except the pomegranate seeds to a shaker filled with ice. Shake vigorously then pour into a martini glass. Top with pomegranate seeds. Cheers xo.
This martini was made for the author and my friend S.L.Scott and her soon to be published book Naturally Charlie. Visit her blog for more -