Tuesday, March 30, 2010

Fresh Melon Salad

Another spring dish that I like to make is a fresh melon salad.

I cube or ball one cantalope and one honeydew melon. In a large bowl, I add the juice and zest of 1 lemon and 1 lime. Add 2 tbsp of finely chopped cilantro and 1 tbsp of sugar or 2 tbsp of sugar substitute. Stir, refrigerate for an hour and serve.

It is a light fresh salad. A chopped lemon basil works well in this dish also.

Wednesday, March 17, 2010

Citrus Grilled Chicken

I was reminded today that grilling season is nearly here. I'm celebrating that with my favorite grilled chicken recipe.

In a leak proof container, add the following:
1 TBSP olive oil
zest and juice of 1 lime
2 garlic cloves, minced
zest and juice of 1 orange
1 bunch of chopped cilantro
1 tsp salt
1 tsp black pepper or several peppercorns
4 chicken breasts

Add enough orange juice to cover all chicken breast and stir all ingredients well. Let set in fridge for 24 hours. Grill and enjoy.

This is a great recipe to use for fajitas. For a little spice, add fresh sliced jalapenos to the marinade.

Add a slice of grilled pineapple for a Hawaiin chicken sandwich. Great served over a bed of rice with some fresh pico over the top.

Tuesday, March 16, 2010

The Best, Simple Lemon Frosting

It is fluffy, light and takes minutes to prepare.

Whip one small package of room temperature cream cheese. Add the zest and juice of one large lemon, whipping until mixed well. Add one container of lemon or white frosting. Whip until smoothe. Return to the fridge until firm. Frost cakes, cupcakes or sugar cookies, returning to the fridge until ready to serve.

Monday, March 15, 2010

Chicken Spaghetti

This recipe originated from my mother-in-law and is one of their family favorites. Of course, I've altered it and made it my own.

4 cups cooked chicken (less if desired and can be made without chicken)
1 can each Cream of Celery, Mushroom and Chicken Soups
1 cup water
1 can undrained Rotel
1 lb Velveeta cheese
6-8 oz cooked spaghetti
1 tsp cracked black pepper
2 cloves garlic
1 cup frozen spinach (if desired)

Combine above ingredients and bake in a large baking dish that has been sprayed with cooking oil. Bake at 350 degrees for 1 hour. If using a glass dish, reduce heat to 325 degrees. Serves 12-16.