CHILI CHICKEN SKEWERS
From Adrianne Campbell (from Cuisine at Home magazine)
Goes well with Chunky Banana Sweet Potato Mash and Cilantro Pesto
1 1/4 lb. boneless skinless chicken breasts
1 T. brown sugar
1 tsp. chili powder
1 tsp. salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 T. olive oil
Combine above ingredients with chicken and toss to coat. Just grill them for a few minutes. Recipe calls for cut chunks of chicken on skewers, browned on the stove top then finished in the oven at 400 for a few more minutes. Adrianne just grills the chicken out on the grill without the skewers.
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
I love this salad mainly for the avocados. Actually, you can mix and match and change the quantities of the ingredients to suit your fancy.
Avocado Dump Salad
1 can corn, drained
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can black olives, drained, sliced
1 small red onion,chopped or1 bunch scallions,thinly sliced
1 red sweet pepper, chopped
1 green pepper, chopped
3or 4 garlic cloves, minced
Mix all together in a bowl.
Splash with oil and lime juice, oregano, salt and pepper and cilantro, all to taste.
Mix well then cut in as many avocados as you’d like.
I usually cut up at least 3!
Comment by Dottie — January 29, 2010 @ 6:27 am