Grilled Mexican Citrus Chicken and Taos Tumble Salad

I am a huge fan of marinade recipes - they're fast, they're easy and they're delicious. I can throw everything together in the morning and forget about it until dinnertime rolls around. I'm pretty sure I found this recipe in one of those little magazines you can find by the checkout, although I can't remember which one exactly.

I love grilling - not that I'm a master at the BBQ, I just love cooking outside. Maybe it's because it brings back all those memories of childhood summers, although it may be due to the fact that it doesn't heat up my kitchen; I can't decide. This recipe takes a little more time to put together than most of my marinades, but believe me, it's well worth it.

Ingredients: (for the chicken)

1/2 cup orange juice
1/2 cup lime juice
1/2 cup olive or vegetable oil
1/4 cup chopped fresh cilantro
1/4 cup chopped onion
4 tsp chili powder
2 tsp ground cumin
1 tsp salt
1/2 tsp Tabasco sauce
8 boneless skinless chicken breasts

Directions:

In a large shallow dish or gallon Ziploc bag, mix first 8 ingredients, then add chicken; turn to coat. Refrigerate, turning chicken occasionally, at least 3 hours but no longer than 24 hours.


Taos Tumble Salad

This salad is super fast to put together while the chicken is grilling - you'll love it!

Ingredients:

2/3 cup Caesar salad dressing
1 tsp ground cumin
I head of romaine lettuce
1 pint grape or cherry tomatoes
1 cup shredded cheddar cheese
2 cups coarsely broken lime-flavored tortilla chips


Directions:

In a small bowl, mix dressing and cumin. In a large bowl, toss remaining ingredients with dressing mixture. Sprinkle with additional cheese and chips if desired. Serve immediately.


*The picture above doesn't show the tomatoes in the salad because my hubby doesn't like them. Crazy, I know! I think he's missing out, but I add tomatoes to mine separately and then it's not an issue. Unless I'm serving this salad to several people, I only add the dressing to our portions of salad. That way I can save any leftover dressing and lettuce for the next day's leftovers ;)

Microwave Popcorn

I saw this on a friend's blog a couple of years ago and had to try it right away. Who knew it was so easy (and cheap) to make your own microwave popcorn?

Here's what you'll need:

a lunch size paper bag
1/4 cup of popcorn kernels
a pat of butter or margarine

Dump the kernels and butter into the bag (I probably only use a Tbsp of butter) and then fold down the top of the bag twice.

Cook in the microwave for 2 minutes - you might need to adjust the time depending on your microwave.  Once I hear the popcorn slowing down, I turn off the microwave, but leave the popcorn in.  Usually it's hot enough that a few more kernels will pop :)

Now you can season your popcorn and enjoy!  Sometimes we use the butter spray and other times we use butter seasoning - it all depends on your preference.  My grocery store carries a white cheddar seasoning that I'm dying to try!

Chicken Corn Chili

Mmmm...this is so yummy! In fact, it's on my menu for this weekend. Can't wait!

Ingredients:

2 boneless, skinless chicken breasts
1 jar salsa– we love Sam’s Choice Black Bean and White Corn
2 tsp garlic powder

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

1 can Mexican-style corn

1 can pinto beans

Directions:

Place chicken and salsa in the crock pot the night before you want to eat this chili. In the morning, season the chicken and salsa mixture with garlic powder, cumin, chili powder, salt and pepper. Cook on low for 6-8 hours. About 2-3 hours before you want to eat, shred the chicken with two forks then place back in the slow cooker. Add the corn and pinto beans, continue cooking. Simmer until ready to serve. We like it with sour cream and shredded cheese on top and we eat it with tortilla chips. You can add all kinds of toppings to this – be creative. It’s fantastic anytime of the year!