Garlic Lime Chicken with Cilantro Corn Relish

Garlic Lime ChickenIngredients

FOR THE MARINADE:
  • 2 boneless skinless chicken breasts
  • 4 whole garlic cloves (crushed)
  • 5 whole limes juiced (about ¼ Cup)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
FOR THE RELISH:
  • 1 cup corn kernels (fresh or frozen)
  • 1 whole fresh jalapeno (seeded and chopped)
  • ¼ cup red bell pepper (diced)
  • ½ cup cilantro (chopped)
  • 1 avocado (cubed)
  • 1 whole lime, juiced (1 lime should give you about 2 tablespoons)
  • ½ teaspoon salt

Directions

  1. Pound the breasts thin for even grilling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin.
  2. Place thinned chicken breasts in a large plastic storage bag. Combine marinade ingredients (lime juice, crushed garlic cloves, salt, and black pepper) and pour over chicken. Seal bag and marinate in refrigerator for several hours to overnight. (Personally I do not think you need to do it overnight. In fact I do mine for about 30 minutes to and hour and I think it is perfect.)
  3. Before grilling, combine all corn relish ingredients (corn kernels, chopped jalapeno, diced red bell pepper, cilantro, avocado, lime juice, and salt) in a medium bowl.
  4. Set grill to medium heat and cook chicken breasts about 4 to 6 minutes per side or until internal temperature reaches 170 degrees. Remove from grill and serve.
  5. For serving, spoon corn relish over each piece of chicken
  • Source: The Pioneer Woman
  • Recipe Yields: 2 servings (This recipe could be stretched to 3 but you will obviously have to add an additional chicken breast)

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Bruschetta

BruschettaI am an Italiano. Okay, I am like a quarter Italian, but since I married a fellow ¼ Italiano, I like to think of myself as now half Italian. I know it doesn’t really work that way, but in my world it does, so leave me alone. Italian or not, I love Italian food. I am a pasta fanatic, and I could live off bread alone. Bruschetta is probably my favorite meal of all time. Yep, that’s right, I called bruschetta a meal, because in my house it is. I found this super simple version on The Pioneer Woman and it looks fantastic!

Ingredients

  • 2 tablespoons olive oil
  • 5 cloves garlic, finely minced
  • 1 pint red grape tomatoes, halved lengthwise
  • 1 pint yellow grape tomatoes, halved lengthwise
  • 1 tablespoon balsamic vinegar
  • 16 whole basil leaves (chiffonade)
  • salt and pepper to taste (don’t oversalt!)
  • 1 whole baguette
  • 8 tablespoons butter

Directions

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.

To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

  • Source: The Pioneer Woman
  • Prep Time: 10min
  • Cook Time: 20min
  • Total Time: 30min
  • Recipe Yields: 12 servings (or one hungry Italian… maybe 2)