MENU: Old Favorites and Exotic Flavors Day 1
Grilled Chicken with Jalapeno Caramelized Onions
Salsa Rice with Black Beans and Corn Day 2
Island Quesadillas with Lime Sour Cream and Pureed Mango Dip Day 3
Chicken Sandwiches with Brie, Shaved Granny Smiths and Dijon-Balsamic Reduction on Toasted Challah
Tequila Sunrise Meal #1
Grilled Chicken with Jalapeno Caramelized Onions
- Season 8 boneless, skinless chicken breasts with salt, pepper and roasted garlic seasoning. Place onto a preheated grill pan and grill until cooked through.
- Heat oil in a large skillet over medium-high heat and add: sliced red onions, sliced yellow peppers, sliced poblano peppers, sliced jarred jalapenos and season with salt and pepper. Cook until the vegetables are caramelized.
- Place 4 of the 8 chicken breasts into plastic container, reserving for the Island Quesadillas.
- Place the other 4 pieces onto a serving platter and serve with the caramelized onions, reserving some for the Island Quesadillas.
- Garnish with chopped cilantro and lime wedges.
Salsa Rice with Black Beans and Corn
- Cook 1 cup instant or regular rice according to directions.
- With 3 minutes left of cooking, add: 1/2 can drained black beans and thawed frozen corn and finished cooking.
- Remove the finished rice from the heat and stir in cilantro.
- Place into serving bowl and garnish with cilantro sprigs. Serve alongside Grilled Chicken and enjoy!!
Meal #2
Island Quesadillas with Lime Sour Cream and Pureed Mango Dip
- Season large peeled and deveined shrimp with salt, pepper and cumin.
- Add seasoned shrimp to a preheated grill pan and grill until cooked through.
- Place pineapple slices (from can) alongside the shrimp and grill until browned.
- In a small bowl, combine: garlic powder, light sour cream and grated lime zest and set aside for service.
- Chop the reserved caramelized onions and peppers and set aside.
- Remove the grilled shrimp and pineapple slices from the grill and cut into 1-inch chunks.
- Arrange flour tortillas on a flat surface.
- Top 1/2 of each tortilla with: chopped grilled shrimp, chopped pineapple, chopped reserved onions and peppers, shredded cheese and chopped scallions. Repeat with remaining tortillas.
- Fold the tortilla in1/2 and place onto the grill and grill until the cheese melts and the tortillas are golden brown.
- Meanwhile, place chopped mango pieces and lime juice into a food processor and process until combined.
- Pour mango mixture into a bowl and stir in chopped cilantro.
- Remove the quesadillas from the grill and cut into wedges.
- Serve the Quesadillas with the Mango Dip and Lime Sour Cream. Enjoy!!
Meal #3
Chicken Sandwiches with Brie, Shaved Granny Smiths and Dijon-Balsamic Reduction on Toasted Challah
- Place 4 slices Challah bread into a toaster or broiler and toast.
- In a small saucepan over medium-high heat, whisk together: balsamic vinegar, Dijon mustard, and honey and simmer until the liquid reduces.
- Slice brie cheese and Granny smith apple into thin slices.
- Remove the bread from the toaster and place onto a serving platter.
- Top the bread with the brie slices, reserved diced chicken, apple slices and drizzle the Dijon-Balsamic reduction on top. Enjoy!!
Tequila Sunrise
- Fill 2 highball glasses with ice.
- Pour into each glass: tequila, orange juice and raspberry liqueur.
- Garnish each glass with fresh raspberries and orange or lime slices. Enjoy!
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