Lime-Apricot Chicken

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Course Entrées
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 20 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. In small bowl, whisk together garlic, preserves, lime juice and soy sauce. Set aside 1/2 cup apricot mixture. Place chicken in large zip-top plastic bag; pour remaining apricot mixture over chicken. Seal bag; refrigerate 1 to 2 hours to marinate.
  2. In medium bowl, mix brown sugar, pineapple juice, vinegar and allspice. Add nectarines, plums and cherries; toss to combine. Cover and refrigerate until ready to serve.
  3. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack and cook 18 to 20 minutes or until chicken loses its pink color throughout and internal temperature reaches 165

Flank Steak Sat_ with Peanut Dipping Sauce

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Course Entrées
Prep Time 15 minutes
Cook Time 4 minutes
Servings
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Instructions
  1. In wide, shallow dish, cover skewers with water and let stand 30 minutes. Meanwhile, in blender or food processor with knife blade attached, purée garlic, 3/4 cup coconut milk, brown sugar, lime juice, fish sauce, ginger and tumeric.
  2. Thread beef onto skewers; place in medium, deep bowl. Pour 1/2 cup coconut milk mixture over beef skewers and rotate to coat evenly. Refrigerate 30 minutes.
  3. In small saucepot, heat onions, peanut butter, soy sauce, red pepper flakes, remaining 1/2 cup coconut milk and remaining coconut milk mixture over low heat until mixture simmers, stirring occasionally with whisk. Cook 2 minutes; remove saucepot from heat
  4. Prepare outdoor grill for direct grilling over medium-high heat. Remove beef from marinade; discard marinade. Place skewers on hot grill rack and cook 4 to 5 minutes or until cooked through, turning once. Serve beef saté with peanut sauce for dipping

Smoked Turkey Wrap

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Instructions
  1. In small bowl, stir together mayonnaise, cilantro, lime juice and chili powder.
  2. Layer each tortilla with 3 slices turkey, 2 pieces cheese, 1 lettuce leaf, 1/4 each of the onion, tomato and avocado; top with 1 tablespoon mayonnaise mixture.
  3. Roll up tortilla around filling and secure with toothpicks. Cut each sandwich in half diagonally. Enjoy with a side of fruit or cup of soup for lunch or light dinner.

Mojo Pork, Chicken & Shrimp Fajitas

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Instructions
  1. In blender, combine green onions, garlic, orange juice, all but 3 tablespoons oil, lime juice, cilantro, cumin and hot sauce. Blend until all ingredients are finely chopped and well combined.
  2. Place chicken, pork and shrimp in separate large zip-top plastic bags. Evenly pour marinade into each bag. Seal bags, pressing out excess air. Massage ingredients in bags to combine. Refrigerate 2 to 4 hours to marinate.
  3. Cover grill rack with aluminum foil; with fork, poke several holes in foil. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss bell peppers, red onions, 1 teaspoon salt, 1 teaspoon pepper and remaining 3 tablespoons oil.
  4. Place shrimp on 1 side of foil-covered grill rack and bell pepper mixture on other side. Cover and cook shrimp 4 to 5 minutes or until shrimp turn opaque throughout and reach an internal temperature of 145°. Remove shrimp from grill; keep warm. Stir
  5. Remove foil from grill rack. Place chicken and pork on hot grill rack. Cover and cook chicken 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°; cook pork 6 to 8 minutes or until internal temperat
  6. On microwave-safe plate, place tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until tortillas are warmed.
  7. Thinly slice chicken and pork; transfer to large platter with shrimp. Place bell pepper mixture and toppings, if desired, in separate serving bowls and serve with warmed tortillas.

Pineapple Salmon Kabobs

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Course Entrées
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
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Instructions
  1. In medium bowl, whisk together garlic, pineapple juice, coconut milk, lime juice, grapeseed oil and honey. Place salmon in large zip-top plastic bag, pour marinade over salmon. Seal bag and refrigerate 30 minutes to marinate.
  2. Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium-high heat. Remove salmon form marinade; reserve 1/4 cup marinade. Alternately thread salmon, bell pepper, onion and pineapple onto skewers.
  3. Coat grill rack with olive oil; reduce grill heat to medium. Place kabobs on hot grill rack and cook 12 to 16 minutes, or until salmon turns opaque throughout and internal temperature of salmon reaches 145°, rotating kabobs 1/4 turn every 3 to 4 minu
  4. In small saucepan, heat reserved marinade over medium heat 2 to 3 minutes or until temperature reaches 165°. Drizzle marinade over kabobs and sprinkle with toasted coconut. Serve with a side of your favorite rice, if desired.

Jalape_o-Chicken Quesadillas

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Course Entrées
Prep Time 25 minutes
Cook Time 8 minutes
Servings
people
Course Entrées
Prep Time 25 minutes
Cook Time 8 minutes
Servings
people
Votes: 0
Rating: 0
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Instructions
  1. Cover grill rack with foil. Prepare outdoor grill for direct grilling over medium heat. Spray large skillet with nonstick cooking spray. Cook jalapeño and onion over medium heat 4 minutes, stirring occasionally. Add chicken, salsa and cumin, and cook
  2. Spray foil-lined grill rack with nonstick cooking spray. Place 4 tortillas in single layer on foil: sprinkle each tortilla with 6 tablespoons cheese. Evenly divide chicken mixture over cheese, then top each with 6 tablespoons remaining cheese and remainin
  3. Cut quesadillas into wedges and serve with sour cream, if desired.

Cheesy Chicken Tortilla Soup

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The delicious aroma of this flavorful, slow-cooked tortilla soup is sure to have your mouth watering.
Instructions
  1. In 4 quart slow cooker, combine all ingredients except tortillas, cheese, cilantro, and chips. Cover and cook on high 4 hours, stirring occasionally. Remove and discard bay leaf.
  2. Meanwhile, preheat oven to 375°. Stack tortillas and use a pizza wheel to cut into ½ inch strips. Place strips on rimmed baking pan. Bake 5 minutes; stir strips and bake 5 minutes longer or until crisp. Ladle soup into bowls. Sprinkle each with

Chicken & Black Bean Burritos

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These tasty burritos are bold and bodacious!
Instructions
  1. Preheat oven to 350°. In large saucepot, heat oil over medium-high heat. Add chiles, onion and bell pepper, and cook 5 to 7 minutes or until vegetables are almost tender, stirring occasionally. Reduce heat to medium. Stir in beans, chicken, lime juic
  2. Spray rimmed baking pan with nonstick cooking spray. Evenly spoon about 1-1/4 cups chicken mixture down center of each tortilla; fold sides over filling. Place burritos seam side down in prepared pan. Bake 15 to 20 minutes or until tops of burritos are li

Grilled Southwest Chicken Caesar Salad

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A delicious main course salad featuring grilled chicken, homemade Caesar dressing and an attention-grabbing Southwestern flavor!
Instructions
  1. Prepare Grilled Chicken & Corn: Prepare outdoor grill for direct grilling over medium heat. Spray both sides of chicken with nonstick cooking spray; sprinkle with salt, and pepper. Place chicken, and corn on hot grill rack. Cook chicken 10 to 12 minut
  2. Prepare Dressing: In small bowl, whisk together all ingredients. Refrigerate until ready to serve.
  3. Prepare Salad: Cut corn from cob and slice chicken. Distribute romaine, corn, beans, bell pepper, cheese, and chicken over 4 serving plates. Drizzle with dressing, sprinkle with black pepper and top with tortilla strips, if desired.

Southwest Turkey Burgers

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Prep Time 20 minutes
Cook Time 8 minutes
Servings
people
Prep Time 20 minutes
Cook Time 8 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare outdoor grill for direct grilling over medium heat. In large bowl, gently mix turkey, garlic, green onion, jalapeño, bell pepper, cilantro, lime juice, oil and salt until well blended but not overmixed. Form mixture into four 1/2-inch-thick p
  2. Place burgers on hot grill rack; cover and cook 8 to 10 minutes or until internal temperature reaches 165°, turning once. About 2 minutes before burgers are done, place buns, cut side down, on grill. Cook 1 to 2 minutes or until lightly toasted. Serv