Southwest Lime Chicken

This is such a great dish if you're having company because almost everything is done ahead of time so you have time to sit and visit with your guests.

Southwest Lime Chicken
6 boneless skinless chicken breasts
Marinade:
1 c. water
1/3 c. teriyaki
2 Tbsp. lime juice
2 tsp. minced garlic
1 tsp. liquid smoke
1/2 tsp. salt
1/4 tsp. ginger

Dressing:
1/4 c. mayonnaise
1/4 c. sour cream
1 Tbsp. milk
2 tsp. minced tomato
1 1/2 tsp. vinegar
1 tsp. jalapeño
1 tsp. minced onion
1/4 tsp. parlsey
1/4 tsp. Tabasco
1/8 tsp. each salt, dill weed, paprika, cayenne, cumin, chili powder

Marinate chicken 3-4 hours in refrigerator. Grill or bake chicken until fully cooked. Place in oven safe dish; top with dressing and cheese and heat in 350° oven or under broiler until cheese is melted. Place each finished breast on top of rice and garnish with a sliced lime. Serve with black bean salsa and fried corn tortilla strips or Fritos.

I like to serve with a mixture of brown and wild rice. Add a little lime juice at the end to give it some kick.

Black Bean Salsa
1 can black beans, drained and rinsed
1 can corn, drained
1-2 avocados, diced
4-5 roma tomatoes, diced
small bunch cilantro, chopped
3 green onions, chopped
1 clove garlic, chopped
juice from 1 lime


This lime dinner finishes nicely with Lime Pie

Lime Pie
Graham Cracker Crust:
1 pkg. graham crackers
⅓ c. sugar ( less if you can manage)
½ - ¾ cube butter, melted
Mix, press in pie tin and cook for 10 minutes at 350°.

Filling:
½ pt. Whipping cream
1 can sweetened condensed milk
juice from 2-3 limes
Whip cream until thick. Add remaining ingredients. Put in prepared graham cracker crust. Let set in refrigerator 2-3 hours before serving. Decorate with sliced limes.

Speed it up-use an 8 oz. container of Cool Whip rather than the whipping cream.

Korean Beef

Korean Beef
(3 day old roadkill)

2 lbs. sliced ribeye beef
1 ¾ c. soy sauce
⅓ c. sesame oil
1 Tbsp. toasted sesame seeds
1 beef bouillon cube
1 tsp. black pepper
2 c. water
3 tsp. minced garlic
2 Tbsp. brown sugar

Mix everything well except the beef. This is the marinade. The best is to leave it for 1 to 2 days. (The longer the better.) Best if cooked over flame, but can be don in a pan if the marinade doesn’t thick and stick to the pan.

Chocolate Chip Cookies

Best Big, Fat,
Chewy Chocolate Chip Cookie
(No, I did not name it)

2 c. flour
½ tsp. baking soda
½ tsp. salt
¾ c. unsalted butter, melted
1 c. packed brown sugar
½ c. white sugar
1 Tbsp. vanilla
1 egg
1 egg yolk
2 c. semisweet chocolate chips

1. Preheat oven to 325°. Grease cookie sheets or line with parchment paper. (Parchment paper makes a better cookie.)

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Fresh Peach Dessert

It's late summer and time for peaches and fresh peach dessert!

Fresh Peach Dessert

Graham Cracker Crust:
1 pkg. graham crackers, crushed
1/4 c. powdered sugar
1/2 c. butter, melted

Filling:
Sliced Peaches (skins slipped)
1/4 c. lemon juice (less is better)
1 can sweetened condensed milk

Combine crumbs, and sugar in a 9x13 dish. Add melted butter and mix until combined. Reserve 2 T of crust then press the rest onto the bottom and bake at 350 for 10 minutes. Slip skins from peaches and slice desired amount onto the crust, sprinkling a little lemon juice just to keep them from browning. (Some varieties of peaches do not brown.) Drizzle with sweetened condensed milk and refrigerate. Before serving, sprinkle reserved crumbs on top. Enjoy!