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
people
Votes: 0
Rating: 0
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Rate this recipe!
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
people
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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

Chicken & Beef Fajita Bar

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Course Entrées
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In small bowl, whisk together garlic, dressing, soy sauce, brown sugar, 2 tablespoons oil and lime juice until well blended. Finely chop 1/2 of an onion and stir into dressing mixture.
  2. Place chicken and beef in separate large zip-top plastic bags; pour half of marinade into each bag. Seal bags, pressing out excess air. Gently massage to coat all sides of meat. Refrigerate 2 to 4 hours to marinate.
  3. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken and beef from marinade; discard marinade. Sprinkle chicken and beef with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken and beef on hot grill rack. Cover and cook chic
  4. Line rimmed baking pan with aluminum foil/ Halve and slice remaining 3 onions. On prepared baking pan, toss onions, bell peppers, remaining 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons oil. Transfer foil with bell peppers and onions to hot grill
  5. On microwave-safe plate, place half of the tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until tortillas are warmed. Repeat with remaining tortillas.
  6. Thinly slice chicken and beef, cutting beef across the grain; transfer to serving bowls. Serve chicken, beef, bell peppers and onions with warm tortillas along with toppings such as shredded lettuce, shredded Cheddar cheese, diced tomatoes, guacamole, sou