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Appetizers were store bought chips, homemade salsa and homemade guacamole |
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Dinner was marinated chicken breast sandwiches, Hawaiian macaroni potato salad and crunchy peanut slaw |
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Dessert consisted of peach and strawberry crumble with vanilla ice cream |
Click on the links to see the recipes
Salsa*-see below for recipe
Marinade-see below for recipe
*Helpful hint: Finely chop the chills in a food processor or use gloves so your fingers won't burn from the chili oil
Salsa
4 large tomatoes, diced
1 onion, diced
1 bunch green onions, sliced (green part only)
3-4 serrano chilis, finely diced*
3 Tbsp. white vinegar
2 Tbsp. canola oil
1 tsp. cumin
2-3 tsp. garlic salt
salt and pepper to taste
Combine all ingredients a few hours before serving to allow flavors to blend
Marinade
1-1/2 C. salad oil
3/4 C. soy sauce
1/4 C. Worcestershire sauce
1/2 C. red wine vinegar
1/3 C. lemon juice
2 Tbsp. dry mustard
2-1/2 tsp. salt
1-1/2 tsp. parsley
1 Tbsp. black pepper
1 clove garlic
Combine all ingredients in blender and blend for 30-40 seconds. Keep for up to 1 week in refrigerator. Marinate meat for overnight for best flavor.
Salsa
4 large tomatoes, diced
1 onion, diced
1 bunch green onions, sliced (green part only)
3-4 serrano chilis, finely diced*
3 Tbsp. white vinegar
2 Tbsp. canola oil
1 tsp. cumin
2-3 tsp. garlic salt
salt and pepper to taste
Combine all ingredients a few hours before serving to allow flavors to blend
1-1/2 C. salad oil
3/4 C. soy sauce
1/4 C. Worcestershire sauce
1/2 C. red wine vinegar
1/3 C. lemon juice
2 Tbsp. dry mustard
2-1/2 tsp. salt
1-1/2 tsp. parsley
1 Tbsp. black pepper
1 clove garlic
Combine all ingredients in blender and blend for 30-40 seconds. Keep for up to 1 week in refrigerator. Marinate meat for overnight for best flavor.
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