Tequila Lime Chicken

I have a hard time posting recipes when I don't really use them - that is to say, I'm sure the use of actual recipes would make our end results taste much better, as opposed to my fly by the seat of my pants approach - but life is busy, I don't always have a recipe in front of me, and I'm much more inclined to utilize a proven method of cooking rather than get too bogged down by an exact recipe (perhaps this is why I'm not a great baker)... *but then again, as the old saying goes, 'learn a recipe and enjoy a good dish, learn a method and eat well forever.' :)

Anyhoo, a few weeks ago we enjoyed some tequila lime chicken and (once again), I'm not sure how to post the recipe since I threw a bunch of ingredients in a bowl and marinated chicken in a baggie for ~45 mins before grilling. (thankfully marinades are pretty forgiving, I think!)

If you would like to see what's out there on the web regarding real legit tequila lime marinade recipes, feel free to click here. Otherwise, here's the jist of what I did... I'm sure it could be improved, so if you have ideas, I'd love to hear :)

Ingredients:

• ~3/4 cup of fresh lime juice
  
• zest from 1 lime
• ~1/2 cup tequila
• splash of orange juice
• diced pickled banana peppers + splash of juice from jar (b/c we had them and the juice is tangy/acidic... perfect for marinades) *try pickle juice, too - amazing!
  
• 1T minced jalapeno
  
• dash of cayenne pepper (however much you like)
  
• dash of cumin
• handful of torn cilantro
  
• ~1tsp of kosher salt
• ~1tsp of pepper (again however much you like)
• 4 chicken breasts
  

Preparation:

Whisk ingredients together and pour over 4 chicken breasts. Marinate in a food storage bag or bowl for ~45 minutes. Grill at medium high heat until chicken is done. Let chicken rest, slice and serve with grilled onions, refried black beans, tomatoes, cilantro, avocado, cheese, sour cream, guac, tortillas, or whatever your heart desires :)

Black Bean Jicama Fruity Fruit Salsa

What to name this random concoction... I don't know, and I barely even remember what all's in here since I made this a few weeks ago and lots of life has happened since then :) The idea behind this salsa of sorts is really just to combine fresh seasonal southwest flavors, savory & sweet, to then pile high on grilled flank steak, chicken or tortilla chips - how can you go wrong. Mix in your own ideas/herbs, etc, and enjoy!

Ingredients:

• 1 cup jicama
  
• 1 mango
  
• 1 medium red onion
  
• 1/2 pint grape tomatoes
• 2 kiwis
• 1 can rinsed black beans
• juice & zest of one lime
• splash of red wine vinegar
  
• fresh cilantro
• 1 clove garlic
  
• olive oil
• cayenne or red pepper flakes
• cumin
• salt & pepper to taste
• *optional, lots of fresh avocado!
  

Preparation:

Dice, quarter, chop up in any 'ol way, the veggies & fruit of your choice. Dress with olive oil, lime juice, cumin, salt & pepper and any other spice/seasoning you choose, remembering the standard 3:1 ratio for dressings: (3 parts oil to 1 part acid/vinegar, in this case, lime juice or red wine vinegar + seasoning). *I would have added heaps of avocado, but I served a deconstructed guacamole the same night, but didn't get a picture before it got eaten :)

Andes Mint Chocolate Ganache Brownies

I was in the mood for some mint chocolate chip-tasting brownies the other day and googled a couple of recipes on my iphone. Unfortunately I didn't get around to actually making them for a few days, and by then I couldn't find the exact recipe I'd seen once before. So, this is an adaptation of a handful of recipes I saw online.

Feel free to try this one, or google your own and send me improvements/suggestions. Either way, these were pretty yummy, no complaints from the troops :)

Ingredients:

• 1 box of brownie mix, your choice
• 2 cups powdered sugar
• 1 stick and 6T butter
• 3T creme de menthe
• 1 1/2 cups chocolate chips
• 1/2 bag of Andes Mint crumbles

Preparation:

Prepare your brownies according to package directions in a 13x9" pan. Allow to cool. Beat 1 stick of room temp butter with 2 cups powdered sugar and 3T creme de menthe for the mint layer. Gently melt 6T butter and 1 1/2 cups chocolate chips over a double boiler or in the microwave at 20 second intervals, stirring throughout, to create the chocolate ganache layer. Allow to cool. Chocolate ganache layer should be glossy and smooth. (Traditionally ganache is made with melted chocolate & heavy whipping cream, but butter works beautifully here.) Spread the mint layer over the brownies with a spatula. Pour and spread the chocolate ganache layer over the mint layer. Sprinkle with Andes Mint pieces. Refrigerate and cut into 2 x 2" squares. Enjoy!

Cooled & cut into 2 x 2" squares of minty delight.

Mixing the Cream de Menthe layer


Spread that goodness around


Save some for yourself, it's yummy


Melting chocolate chips & butter a bit at a time


Pour that glossy ganache over the mint


Sprinkle with Andes pieces
(these have set up & chilled here)


Cut & enjoy!
(I think they're easier to cut if they've chilled a few hours)


*Tip from Troy - we like them cold, so store in the fridge :)