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The Appetizer plate contained 3 cheeses, crackers, hummus, dried apricots and cashews |
Dinner |
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Banana Cream Pie from Du-par's |
Click on the links to see the recipes
Grilled Asparagus and Melon Salad
Grilled Chicken with Sweet Corn Salsa-see below for recipe
Cheddar and Scallion Bread*
Grilled Chicken with Sweet Corn Salsa-see below for recipe
Cheddar and Scallion Bread*
* Note-I only made half of the butter, cheese, scallion mixture and spread it on 1 loaf of ciabatta
Grilled Chicken with
Sweet Corn Salsa
2
cloves garlic,
minced
2
Tbsp. fresh
lime juice
1
tsp. chile
powder
1/2
tsp. freshly
ground black pepper
1-1/2 tsp. coarse
salt
1/4
C. canola oil
6 chicken
breasts, boneless
1
recipe Sweet
Corn Salsa
Combine
garlic, lime juice, chile powder, pepper and salt with peanut oil. Marinate chicken breasts with this
mixture 2 hours before grilling.
Grill chicken 3-4 minutes on each side, until done. Serve on a bed of Sweet Corn Salsa.
2
C. fresh
corn kernels
3
Tbsp. unsalted
butter, cold, cut into pieces
1/4
C. tomatoes,
seeded and diced
1 jalapeno pepper, seeded and minced
2
Tbsp. red
onion, minced
2
Tbsp. cilantro,
minced
1/4
C. rice
wine vinegar
1/8
tsp. freshly
ground black pepper
1/4
tsp. coarse
salt
Cut
raw kernels off cobs with a sharp knife.
Combine all ingredients in a saucepan over high heat and stir while
bringing salsa to a boil. When
butter has completely melted and takes on the look of a light butter sauce,
remove from heat and serve immediately.
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