INGREDIENTS
1/3 cup fresh cilantro
1/8 cup chopped fresh jalapeño peppers
1/2 tsp. onion powder
2 cloves garlic, finely chopped
1/2 tbsp. minced fresh ginger
1 cup lime juice
4 salmon steaks
DIRECTIONS
Combine cilantro, jalapeño, garlic, ginger, onion powder and lime juice in blender until smooth. Grill salmon and top
with warm sauce.
Serves 4
INGREDIENTS
8 oz. fettuccine
4 boneless, skinless, chicken breast halves
3 tbsp. olive oil
1 each medium red, green and yellow bell peppers, cut in strips
1 medium onion, cut in 8 wedges
1/2 tsp. dried rosemary
1/3 cup chicken broth
1/4 tsp. black pepper
2 tbsp. Parmesan cheese, grated
DIRECTIONS
Preheat the grill to medium.
Cook pasta according to package directions; drain well. Keep warm.
Grill the chicken 6 inches from heat until thermometer reads 180°F, about 8 minutes per side.
Heat olive oil in a large skillet over medium high heat. Saute bell peppers and onion in hot oil, stirring continually, until tender, about 4 minutes.
Add rosemary to onion mixture. Stir in broth. Cook, stirring continually, until heated through, about 3 minutes.
Divide pasta evenly among 4 individual serving plates. Place grilled chicken on top of pasta. Spoon pepper and onion mixture on top of chicken and pasta. Sprinkle with black pepper and Parmesan.
4 Servings
INGREDIENTS
1 1/2 cups tarragon vinegar
1/4 cup honey
2 tbsp. vegetable oil
2 tbsp. Worcestershire sauce
4 tsp. Dijon style mustard
10 cloves garlic
6 boneless, skinless, chicken breast halves
DIRECTIONS
Combine vinegar, honey, vegetable oil, Worcestershire sauce, mustard and garlic in a large resealable plastic bag and shake to mix.
Place chicken in the marinade and shake to coat well. Chill, turning bag frequently, for 6 to 24 hours.
Preheat the grill to medium.
Remove chicken from marinade, reserving remaining marinade. Arrange the chicken on the grill 9 inches from heat.
Grill the chicken, turning and basting with the reserved marinade occasionally, until inserted thermometer reads 180°F, about 12 minutes.
6 Servings
INGREDIENTS
1 1/2 lb. boneless beef sirloin steak
1 jar (16 oz.)Salsa
DIRECTIONS
Lightly oil the grill rack and heat the grill to medium. Grill the steak for 22 minutes for medium-rare or to desired doneness, turning the steak over halfway through cooking and brushing often with 1 cup of the picante sauce.
Let stand for 10 minutes before slicing.
Serve additional picante sauce with the steak.
Serves 6
Source: Adapted from Campbell’s Kitchen
 | bethberes on Tortilla Soup |
