Jalapeno-Lime Marinated Chicken


Source: allrecipes.com

The marinade adds a zesty taste and makes the chicken very tender.  This is the perfect recipe for a summer picnic

Prep Time: 10 Minutes

Cook Time: 10 Minutes
ReadyTime: 20 Minutes
Yields: 10 servings

INGREDIENTS:

1 cup orange juice concentrate
2/3 cup chopped onion
1/2 cup lime juice
1/2 cup honey
1 jalapeno pepper, seeded and diced
2 teaspoons ground cumin
2 teaspoons grated lime peel
1/2 teaspoon garlic salt
2 garlic cloves, minced
10 skinless, boneless chicken breast halves


DIRECTIONS:

  1. In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
  2. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with the reserved marinade.

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.



Recommened wine pairing: 

Dr. Burkin Wolf Riesling



Summer Squash Bread




Transform your summer squash into a moist, delicious loaf of bread!

Source: AllRecipes.com


INGREDIENTS:

3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash

DIRECTIONS:

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
  3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Makes 16 servings.