Grilled Chicken with Avocado Salsa

Grilled Chicken with Avocado Salsa

Serves 6

A deliciously fresh meal.  Easy, yet visually appealing.  A good meal for entertaining.
Sources: Avocado Salsa comes from Better Recipes 

Salsa:
3 avocados, seeded and chopped
3 medium roma tomatoes, seeded and finely chopped
6 T. finely chopped onion
1-1/2 t. minced garlic
4-5 T. lime juice
salt and pepper

Chicken:
Grill or bake using your favorite standard seasoning. 

Cook chicken. Top with salsa.  Serve over saffron rice.

Melt in Your Mouth Lemon Bars

Melt in Your Mouth Lemon Bars

Serves 24.

I got lazy and didn't end up making the frosting that is supposed to lay overtop of these bars.  Instead, I just sprinkled them with a healthy dose of powdered sugar.  Please reference the link below for the frosting recipe, or keep them classic (and easy!) and just do what I did.
Slightly adapted from: Just a Pinch

Crust:
2 cups all-purpose flour
1 cup softened butter
1/2 cup powdered sugar

Filling:
4 eggs, whisked
2 cups sugar
4 T. flour
6 T. lemon juice

Preheat oven to 350 degrees.

Mix crust ingredients and pat into the bottom of a greased 13x9 baking dish.  Bake for 15 minutes.

As crust is baking, combine filling ingredients.  Mix well.  Pour filling over crust and bake for 25 additional minutes.

Let bars cool completely, then cut and serve.

Lime Sherbet Dessert

Lime Sherbet Dessert

Serves 20+.

A refreshingly cool dessert.  The salty crust pairs perfectly with the sweet, sour sherbet.  Make it one last time during your own local Indian Summer.
Source: Thyme for Wine

1 1/2 C. Ritz Crackers, crushed

4 Tbsp. Sugar

7 Tbsp. Butter, melted

1.75 quart Lime Sherbet

1.75 quart Vanilla Ice Cream or Frozen Yogurt

4 Tbsp. Lemon Juice

1 C. Sugar

2 Eggs, beaten

6 Tbsp. Butter

Mix crust ingredients together in a small food processor. Once crumbly, press into a 9x13'' pan. Next, soften the lime sherbet and vanilla ice cream. Stir together in a large bowl (or I'm sure a stand mixer with the paddle or bread hook attachment would work fine on the lowest speed). Once combined, pour over the crumbs and put into the freezer. Meanwhile, make the lemon curd topping by cooking the lemon juice, beaten eggs, and butter in a small saucepan. Stir, while cooking over medium-low heat, whisking continuously until a low boil (about 10 minutes). Whisk for another 5 minutes and remove from heat; let cool (important). Pour the lemon curd over the ice cream; cover and freeze (best if frozen overnight). Let stand a few minutes before serving squares of this icebox dessert.

Lemon Cupcakes with Raspberry Buttercream

Lemon Cupcakes with Raspberry Buttercream

Makes 24-28 cupcakes.

Mmmm, a perfect cupcake for spring.  Dense lemony cake with raspberry frosting.
Slightly adapted from: Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
4 teaspoons grated lemon zest
4 tablespoons of lemon juice
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 22-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

2 sticks butter, softened
1 tsp vanilla extract
1/3 cup raspberry jam
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk

Beat butter and vanilla until creamy. Mix in raspberry jam and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

Garnish with fresh raspberries, if you'd like!

Raspberry Lemon Breakfast Cake

Raspberry Lemon Breakfast Cake

Serves 24.

I don't know what happened to my photo.  :(  But here's a breakfast cake that screams spring!  It's a little labor-intensive, but the outcome is worth it.  This is a REALLY GOOD breakfast cake.  YUM.
Source: Rook No. 17


3 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons salt
2 cups Dannon® Oikos® Vanilla yogurt
2 cups granulated sugar
6 large eggs
The zest of 3 lemons
1 cup canola oil
1 12 oz. bag frozen whole raspberries
1/4 cup granulated sugar

For the lemon syrup:
1/3 cup granulated sugar
1/3 cup fresh lemon juice

For the lemon cream cheese frosting:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
4 oz. cream cheese 

Preheat oven to 350 F.  Coat a 13x9 baking pan with nonstick spray, then line with parchment paper so that parchment extends over the 13" sides by several inches (allowing you to simply lift the cake from the pan once it has cooled).

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, whisk the sugar and eggs until pale yellow.  Add yogurt, lemon zest and oil and beat on low to combine.  Add dry ingredients to the wet.  Stir just to combine, so that no white streaks remain and batter is smooth.  Pour half of the batter in to the prepared pan and evenly spread with a silicone or offset spatula.

Remove frozen raspberries from the freezer.  Rinse in a colander under cold water to remove frost.  Transfer to a medium bowl and gently toss with 1/4 cup sugar.  Evenly distribute the frozen sugared raspberries over the layer of batter.  Top with remain half of batter and use a silicone or offset spatula to evenly distribute. 

Bake for 40-50 minutes (until a toothpick comes out clean of batter, or cake springs back to the touch).  Remove cake from oven and cool on a wire rack for 10 minutes.

While cake is cooling, combine the 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan.  Cook over medium-high heat until sugar dissolves and mixture is clear.  After cake has cooled for ten minutes, pour lemon syrup evenly over the entire cake (while still in pan).  Continue to cool the cake on a rack for 30 minutes.

Once cake is cool, prepare the frosting by melting the cream cheese in a medium bowl over low heat in the microwave (or a saucepan).  Whisk in the powdered sugar and lemon juice until smooth.  Using a silicone or offset spatula, spread the frosting over the entire cake.

Using the overlapping sides of the parchment as handles, gently lift the cake from the pan.  Cut in to squares and serve.

Pineapple-Coconut Angel Food Cake

Pineapple-Coconut Angel Food Cake

Serves 12-20, depending on how you cut it.

Light, summery, and perfect with a dollop of whipped cream or vanilla ice cream.  This is so easy, you have no reason NOT to make it.
Slightly adapted from: Dawn's Quilt Corner

1 box angel food cake
20-oz. can crushed pineapple, with juice
1-1/2 cups flaked coconut

Preheat oven to 350 degrees.

Stir together all ingredients in a mixing bowl.  Pour into a 13x9 baking pan that has been coated with nonstick spray.  Bake for 30 minutes.  Cool.  Serve with ice cream or whipped cream.

Grilled Chicken with Sweet and Sour Glaze

Grilled Chicken with Sweet and Sour Glaze

Serves 4.

The original recipe uses pork chops instead of chicken, so feel free to try both.  It is a fantastic recipe.  Great for a weeknight dinner, yet still fancy enough for entertaining a dinner party.  And even though we grilled the chicken breasts, you could easily cook them inside to make this recipe work for all seasons.
Adapted from: Weeknights with Giada

Chicken:
1/4 cup olive oil, plus more as needed

4 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

Glaze:

1/2 cup balsamic vinegar

1/2 cup honey

2 cloves garlic, minced

3 scallions, pale green and white parts only, finely chopped

1 teaspoon chopped fresh rosemary leaves

1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature

Kosher salt and freshly ground black pepper

Chicken: Season the chicken breasts with salt and pepper, to taste, and sprinkle with the red pepper flakes. Grill chicken into cooked through.  Set aside and keep warm under foil, if necessary.

Glaze: Meanwhile, in a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.

Serve chicken with glaze on top.

Israeli Couscous Taco Salad with Avocado

Israeli Couscous Taco Salad with Avocado

Serves 3-4.

So delicious and great for your body.  We added chicken for extra protein.
Slightly adapted from: What's Gaby Cooking?

1 cup Israeli Couscous

1 red bell pepper, chopped

1 cup black beans, cooked and drained

2 ears corn, kernels removed

4 scallions, chopped

2 tbsp chopped cilantro

1 lime, juiced

1/2 cup salsa

2 California Avocados, seeded and chopped

salt and pepper to taste

1 chicken breast, cooked and shredded, if desired

 

Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool.

In a large bowl combine the red bell pepper, black beans, corn, scallions, cilantro, salsa and lime juice. Mix together.

Add the Israeli Couscous and chicken (if using); toss together. Season with salt and pepper. Taste and adjust lime juice if needed.

Before serving, add chopped avocado.

Classic Grilled Burgers

Classic Grilled Burgers

Makes 5-8, depending on how big you make them.

Just like it's named, and just in time for the 4th, this is a classic grilled burger for your summer enjoyment.
Source: Mel's Kitchen Cafe blog

2 pounds ground beef (preferably not extra lean)
2 teaspoons seasoned salt
2 tablespoons A-1 sauce
1 teaspoon freshly ground black pepper
1/4 cup room temperature water

In a medium bowl, mix all the ingredients together until well combined. Form the beef into patties about 1/2-inch thick and about 1/4-inch larger in diameter than the buns you’ll be using. Refrigerate the patties until ready to grill.

Cook the burgers on a preheated grill over medium-high heat until the burgers are cooked to your liking, about 6 minutes per side. The last two minutes of grilling, butter the inside of the bun and slap it on the grill to toast while the burgers finish cooking.

Asian Lettuce Wraps

Asian Lettuce Wraps

Serves 2-4.

A good friend of mine and I are recipe swapping today from each other's blogs.  Not only do I get to tell you about this fantastic lettuce wraps recipe, but I also get to introduce you to a pretty awesome blog.  Now, before you get all critical and tell me that her photography is better than mine, and that her writing shows much more thought and humor, please know that I already know that.  And I agree with you.  :)  So check out this recipe below, and then head on over to her blog to see which one of mine she chose. 
Source: Bake, Eat, Repeat blog

2 tsp. canola oil
4 cloves garlic, minced
1 Tablespoon minced fresh ginger
1 lb. ground turkey
About 8 small mushrooms, finely chopped
1 tsp sea salt
1 cup carrots, thinly shredded
1/2 cup green onions, thinly sliced
4 Tablespoons soy sauce
1 teaspoon canola oil
1/2 lemon, zested and juiced (or 2 Tablespoons fresh lemon juice)
1 teaspoon Sriracha sauce
1/3 cup chopped cilantro
1/2 heads leaf lettuce (iceberg, Boston, or butter would work)

Dipping sauce:
4 Tablespoons soy sauce
4 Tablespoons rice vinegar
3 Tablespoons water
2 teaspoons honey
1 teaspoon finely minced ginger
Heat a very large skillet to medium high heat. Once hot, add canola oil, garlic, and ginger. Saute for 30 seconds, then add ground turkey, mushrooms, carrots, and salt. Cook until turkey is heated through, about 5 minutes. If you get too much extra liquid in the pan, tilt the pan and use a spoon to get most excess liquid out. Add green onions.  Add soy sauce, canola oil, the zest and juice from the lemon, and Sriracha sauce to taste (we ended up using more Sriracha and soy sauce then called for).
Remove from heat and stir in cilantro.

For dipping sauce, whisk all ingredients together.

To serve spread lettuce leaves on plate. Place turkey mixture in the leaves, drizzle with sauce, and devour!

Fish Dip Face-Off

Fish Dip Face-Off

Makes about 2 cups total, 1 cup of each dip.

In the little seaside town of Stuart, Florida, the Mister's family has been vacationing for years.  And while there, they always have to have Mrs. Peters' Smoked Fish Dip.  They love it, and I was recently introduced to it myself when we went there last spring.. its great.  In an attempt to recreate it myself, I made two fish dips for the family to judge.  Dip #2 was supposed to be the most like Mrs. Peters' (based on the ingredients listed on her website), but Dip #1 was the winner in terms of taste!

Start with:
10 oz. smoked mackerel (plain or peppered)
6 oz. smoked halibut

Dip #1 additions:
4 oz. cream cheese, softened
Juice from 1/2 lemon
1/8 c. mayo
4 T. minced onion
Garlic salt, to taste

Dip #2 additions:
1/2-3/4 c. mayo (you make the call)
Juice from 1/2 lemon
2 T. white vinegar
Garlic salt, to taste

Crumble smoked fish in a large bowl and divide equal portions into two bowls.

To bowl #1, add ingredients listed under Dip #1.

To bowl #2, add ingredients listed under Dip #2.

Stir both dips well.  Serve with crackers.  Store leftovers in refrigerator.

Pressed Picnic Sandwich

Pressed Picnic Sandwich

Fall is here and the weather is perfect for a picnic.  So pack up your basket with some wine, snacks, and this sandwich and head to your favorite spot.
Slightly adapted from: Donal Skehan

1 foot long ciabatta loaf, sliced in half lengthways
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
2 cloves of garlic, finely chopped
1 teaspoon of Dijon mustard
A generous handful of baby spinach or baby greens
10 marinated artichoke hearts
A small handful of sundried tomatoes (I used roasted red peppers instead)
8 slices of proscuitto
A good handful of basil, finely chopped
100g of goats’ cheese
1⁄2 red onion, very finely sliced
Salt and pepper to season

In a bowl whisk together the olive oil, balsamic vinegar, garlic and mustard.

Remove the toasted ciabatta halves from the tin and drizzle the base slice with a little of the dressing.

Arrange layers of the rest of the ingredients, baby spinach, artichoke hearts, sundried tomatoes, proscuitto, basil, goats’ cheese and red onion.

Drizzle over the rest of the dressing, season with sea salt and ground black pepper and pop the top slice of ciabatta on and press down.

Wrap in parchment paper and pop into the fridge, pressed down with another baking tray filled with heavy tins, overnight or until you are ready to serve.

Serve in nice hearty slices for the perfect picnic snack.

Key Lime Coconut Squares

Key Lime Coconut Squares

Serves 2.

Labor Day weekend is upon us.  And that means that summer is just about over.  I must admit: As much as I hate to see summer go, I love knowing that we have embarked on my favorite month of the year.  And crisp fall days are in our future.  Beautiful leaves, football games, hot cider, and pumpkin. 
But I'm getting ahead of myself.
The reason for posting these Key Lime Coconut Squares is to urge you to make the most of these last days of summer: sunshine, warmth, barbeques, and cool drinks.  And what says summer better than key limes AND coconut???
Source: Small Batch Baking cookbook

For the crust:
Unsalted butter, at room temperature, for greasing the loaf pan
1/4 all-purpose flour
3 T. confectioners' sugar
1 t. grated lemon zest
2 T. sweetened flaked coconut
Pinch of salt
2 T. unsalted butter, chilled and diced

For the filling:
1 large egg
1/3 c. sugar
1 T. all-purpose flour
1 T. fresh key lime juice
1 t. grated lemon zest
Pinch of salt
About 1 T. confectioners' sugar

Pan required:
1 petite loaf pan (2 c. capacity, about 5"x3")

Place the rack in the center of the oven and preheat to 350 degrees.  Grease and butter the mini loaf pan.

Make the crust: Place the flour, confectioners' sugar, lemon zest, coconut, and salt in a medium-size mixing bowl.  Add the butter pieces and cut them in with a pastry blender or fork until the mixture is crumbly.  Press the mixture in an even layer into the bottom of the prepared loaf pan.  Bake until the crust is beginning to brown, about 15 minutes.  Remove the pan from the oven and set it aside.  (Keep the oven on.)

Make the filling: Place the egg, sugar, flour, key lime juice, lemon zest, and salt in a small bowl and whisk to blend well.  Pour the filling over the warm crust.  Bake until the filling is set, about 20 minutes.  Remove the pan from the oven and place it on a wire rack to cool completely, about 1-1/2 hours.

Cut into 2 pieces and dust with confectioners' sugar.

Mexican Fiesta

Mexican Fiesta

The days may be getting shorter and the temperatures cooler, but summer is not over yet!  Invite some friends over and take advantage of outdoor entertaining while you still can!
New recipes posted this week.  Old recipes linked in this post.   

First, set the scene:

Mix up some drinks.  Tequila-Thyme Cocktails, anyone?

Or perhaps some Pomegranate Margaritas, Beer Margaritas, Tequila Sunrises, or Fresh Strawberry Margaritas?

And serve your favorite good-to taco dip (thanks for bringing this, Sar!):

Or maybe some guacamole?

It's always nice to make sure there are some easy munchies scattered about:

Feast on the main meal of Beer-Braised Turkey Tacos (best served with some Mexican beer):

End with something sweet, like these XXL M&M Chocolate Chip Cookies:

And enjoy the evening with good friends:

A happy baby content in her stroller is a fun addition too:

Spinach and Strawberry Salad

Spinach and Strawberry Salad

Serves 8-10.

(Before you go and click to another page, take a minute to visit this rendition of the recipe.  My friend, Courtney, has a fabulous blog that waaayy outdoes mine when it comes to witty writing and photography.  See... you love it, don't you.)

This is a simple, yet delicious, summer salad.  The dressing is so refreshing, and sugary sweet!
Slightly adapted from: Paula Deen Celebrates cookbook

One (10- to 12-oz.) package baby spinach, washed and dried
1/4 c. sliced almonds, toasted
1 pint strawberries, hulled and quartered

Dressing:
1 T. fresh lemon juice
2 T. white wine vinegar
1/3 c. sugar
1 T. vegetable oil

In a large salad bowl, toss together the spinach, almonds, and strawberries.  In a small glass dish or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds.  Whisk in the glass dish or shake if using a jar.

Dress the salad right before serving.

Rhubarb Cherry Pie

Rhubarb Cherry Pie

Serves 8.

Requested by my father-in-law, this was my first attempt at rhubarb.  He was pleased with the results so I'd say it was a success.  As you'll notice on the AllRecipes website, it got rave reviews there too.
Crust source: Mimo
Filling slightly adapted from: AllRecipes

Filling:
3 c. chopped rhubarb
1 (21-oz.) can cherry pie filling
1 c. sugar
3 t. quick-cooking tapioca

Pie Crust:
1-1/2 sticks butter
1-1/2 c. flour
3 T. sugar

Make pie crust by melting butter in a saucepan over medium-low heat.  Add sugar and stir until sugar dissolves.  Remove from heat and stir in flour.  Stir until completely combined.  Transfer pie crust dough to pie dish and press into bottom and up sides.  Set aside.

Preheat oven to 400 degrees.

Combine pie filling, rhubarb, sugar, and tapioca in a bowl.  Let sit for 15 minutes. Pour filling into unbaked pie shell.  Bake for 40-45 minutes.

A Note From The Little Lady: Keep an eye on your pie while it's baking. If the crust browns early, cover it loosely with foil for the remainder of the baking time to avoid burning.

Pusser's Rum Cake

Pusser's Rum Cake

Serves 10-12 per cake, 20-24 per recipe.

HAPPY 4TH OF JULY!
With each cake only having 1/8 cup of rum in the batter (plus the slight bit that's added as a glaze on top), these cakes definitely have a rum flavor.  Simultaneously, though, it's not quite as overwhelming as I expected.  This cake is extremely moist, and the buttery, sugary glaze gives the top the perfect bit of crunch. Serve this up with a Pusser's Painkiller for the perfect summer afternoon treat.
Source: Cruising World

1/2 cup chopped pecans (optional)
1 1/2 cups butter, softened and divided
1 (16 ounce) package light brown sugar
3/4 cup sugar, divided
4 eggs
2/3 cup milk
1/4 cup Pusser's dark rum
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons Pusser's light rum
2 tablespoons water
Sweetened whipped cream (optional)

Grease and flour 2 (6-cup) Bundt pans or 2 (9- x 5-inch) loaf pans, and sprinkle evenly with pecans, if using.
Beat 11/4 cups butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add brown sugar and 1/4 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Combine milk, dark rum, and vanilla.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter evenly into prepared pans.

Bake at 325 degrees for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 30 minutes; remove from pans.

Bring remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum, and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, 3 minutes. Drizzle over warm cakes, and cool completely on wire racks.

Two Notes From The Little Lady: If you are looking to cut the recipe in half, 8 oz. of brown sugar is roughly one packed AND heaping cup.

The recipe says to allow cakes to cool for 15 minutes in the pans before removing.  Since I knew it was important that the glaze be applied while the cakes were still warm, I followed the directions and attempted to remove after 15 minutes.  Bad idea.  The cake, as I had kind-of expected, wasn't ready to be removed and it fell apart.  Accidents happen.  Try, try again.
Here's my first attempt: FAILURE.

Rosemary Sage Burgers with Apple Slaw & Chive "Mayo"

Rosemary Sage Burgers with Apple Slaw & Chive "Mayo"

Makes 4 burgers.

A fresh, new change from the standard burger.  I loved the burst of tart flavor from the apple slices, and the chive mayo was great!
Slightly adapted from: Self magazine

Burgers:
1/2 pound extra-lean ground beef
1/2 pound lean ground pork
2-3 teaspoons chopped fresh rosemary
2-3 teaspoons chopped fresh sage
1/4 teaspoon salt
4 hamburger buns
1 cup baby spinach leaves

Chive "mayo:"
1/2 cup non-fat sour cream
2 tablespoons chopped fresh chives
2 dashes each salt and pepper

Apple slaw:
3 green apples, peeled, cored and grated
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon salt

Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. Grill patties 4 minutes on each side or until juices run clear.
In a small bowl, combine mayo ingredients.

In a medium-sized bowl, combine slaw ingredients.
Toast the buns, if desired, and spread each top with mayo. Place burger on bun and top with slaw and several spinach leaves.

Barbequed Chicken

Barbequed Chicken

Serves 6.

I doubled the recipe for a family gathering, hence the mound of chicken breasts in the photo above. But for enough marinade for about 6 breasts,

follow the recipe below.

Barbeque chicken on the grill is a classic summer recipe.

Slightly adapted from: Williams-Sonoma Grilling & Roasting cookbook

6 boneless, skinless chicken breasts
2 T. unsalted butter
1 small yellow onion, finely chopped
1-1/2 c. tomato ketchup
1/3 c. Worcestershire sauce
1/4 c. steak sauce2 T. cider vinegar
1/3 c. firmly packed brown sugar


In a saucepan over medium-low heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Stir in the ketchup, water, Worcestershire sauce, steak sauce, vinegar, and brown sugar. Bring to a boil, reduce the heat to low, cover partially, and simmer until thickened slightly, about 20 minutes. Set aside.

Reserve 1/4 cup of the sauce for basting while grilling, and 1/2 cup of sauce for passing at the table once you've sat down to eat. Use the remaining sauce to marinate the chicken breasts for at least 30 minutes, but ideally overnight.

Grill chicken breasts over medium heat until cooked through, about 10-12 minutes, flipping once halfway through.

Guacamole - for a crowd!

Guacamole - for a crowd!

This guacamole typically gets rave reviews.  Bring it to you next summer gathering!

5 avocados
2 cloves garlic, mashed or diced as small as possible
1/2 red onion, diced
1/2 c. chopped fresh cilantro
3 limes, juiced
2 t. salt

Slice avocados in half; remove pits and scoop avocado flesh into a large bowl. Add garlic, red onion, cilantro, juice from limes, and salt. Mash until well combined. Add additional ingredients to taste.

A Note From The Little Lady: Optional guacamole add-ins include corn, freshly chopped tomato, black beans