FIESTA LIME CHICKEN

FIESTA LIME CHICKEN
As much as I like poultry, and I really do like poultry, I get caught in a rut of fixing it the same old way time and time again.  This recipe has the right combination of zesty flavors to make boring old chicken something new and excitingly different.  The sauce provides a pleasing creamy texture and the tortilla chips add a nice crunch.  Olivia says she has even combined ranch dressing and salsa as a substitute for the sauce recipe below and she has had great success. 


If you have never tried the lime flavored tortilla chips, give them a whirl in this recipe.  You wont be disappointed.  They have a nice zing.  It you like foods with a Mexican flare, this dish will make a nice addition to your menu.
-Nanette

FIESTA LIME CHICKEN

INGREDIENTS 

UNITS US

• 4boneless skinless chicken breasts
• 1cup water
• 1⁄3cup teriyaki sauce (or a spicy marinade 1 lime)
• 3teaspoons minced garlic
• 1tablespoon tequila (optional)
• 1tablespoon liquid smoke (can use worcestershire sauce)
• 1⁄2teaspoon salt
• 1⁄4teaspoon ground ginger
• 1⁄4cup mayonnaise
• 1⁄4cup sour cream
• 2tablespoons salsa
• 1tablespoon milk
• 1tablespoon cajun seasoning
• 1⁄4teaspoon dried parsley
• 1⁄4teaspoon hot sauce
• 2cups shredded cheese(cheddar, mozarella, colby jack, etc)
• 2cups lime flavored tortilla chips

DIRECTIONS

1. Prepare marinade: Mix together in bowl; water, teriyaki sauce, juice from 1/2 of lime, garlic, tequila (if desired), liquid smoke, salt and ginger.
2. Marinate chicken breasts at least an hour in mixture.
3. Prepare sauce: Mix together in bowl; mayonnaise, sour cream, salsa, milk, cajun spice, parsley and hot sauce.
4. Cover and place in refrigerator until needed.
5. Broil or grill chicken chicken until cooked through.
6. Brush tops of chicken breasts with sauce, sprinkle on cheese and broil until cheese is melted.
7. Cut remaining lime into 4ths.
8. Serve chicken on tortilla chips with lime garnish.
9. Great with rice!

turkey relish tray

Turkey Relish Tray
When I was a kid, we always had the obligatory relish tray at every holiday gathering.  It was pretty unexciting;  just your usual crudité lined up on a plate.  I saw this "turkey" version online and decided I wanted to give it a try and take it to our Thanksgiving carry-in at work.  It consists of a bed of kale, cucumbers, green, red, and orange peppers, plus mini carrots and black olives.  I made the "face" by cutting the end of a green pepper then cutting pieces of pepper and olive to attach with toothpicks.  I plan to accompany it with some ranch dip and...Voila!!

Olivia and I want to wish each of you a very Happy Thanksgiving.  We have so much to be thankful for and so many good people who enrich our lives.  We hope you savor every moment you have with those you love most. 
-Nanette

CHOCOLATE PEANUT BUTTER PIE

CHOCOLATE PEANUT BUTTER PIE
It is that time of year again when we search to maintain that delicate balance between serving the traditional holiday favorites and trying something new that will delight friends and family alike.  Olivia's outstanding chocolate peanut butter pie creation is not only delicious but you can make it even easier to prepare by purchasing a pre-made chocolate pie crust.

The pie is light and fluffy but full of sweet smooth goodness.  The great thing about this pie is that you don't have to worry about who will like it and who won't.  After all, who DOESN'T like peanut butter and chocolate???
-Nanette

CHOCOLATE PEANUT BUTTER PIE

Ingredients

Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted

Filling:
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed


Directions
Watch how to make this recipe.
For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

CARAMEL PUFF CORN

CARAMEL PUFF CORN
There is unfortunately something negative to say about this caramel puff corn...it is terribly addictive!  Once you take a bite of the delicious, sweet, sticky goodness,  you won't want to stop.  If you need a quick snack for company or perhaps a little batch of something to take to an upcoming holiday gathering, this could be just the thing.  It is easy and requires very few ingredients...and did I mention it is addictive?

If you would like to bag up a sweet treat to give out to company or friends during the holidays consider giving this tasty snack.  Olivia made some for a recent gathering at her house and it was a big hit.  Give it a try!
Nanette

CARAMEL PUFF CORN

INGREDIENTS

SERVINGS 15

• 1(8 ounce) bagpuff corn
• 1cup butter (do not substitute)
• 1cup brown sugar
• 1⁄2cup light corn syrup
• 1teaspoon baking soda

DIRECTIONS

1. Place puff corn in a large roaster pan.
2. In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
3. Add the baking soda- this will cause the caramel mixture to foam up.
4. Stir well and remove from heat.
5. Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
6. Remove from oven, spread out onto wax paper to cool.