Wednesday, April 29, 2009

Amazing Cilantro Lime Mango Grilled Chicken Sandwiches

1/4 Cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 Tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 Tablespoon olive oil
1 lbs chicken breast tenderloins or strips

1 medium tomato, chopped
1 small sweet onion, finely chopped
2 Tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 Tablespoon fresh lime juice

Grilled Vegetables
1 sweet onion cut into 1/2 inch slices
1 red bel pepper, quartered
1 Tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic

Lime Mayonnaise
1/2 cup mayonnaise
2 Tablespoons fresh lime juice
16 thick slices French bread
2 mangoes- peeled, seeded and sliced
8 slices Monterey Jack cheese

  1. For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest salt, onion powder, pepper, chile powder and olive oil in small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal and shake the bag to coat. Refrigerate for 1 hour.
  2. For the salsa: combine the tomato, onion cilantro, jalapeno, garlic, pepper, salt, chipotle pepper and lime juice in a bowl. Cover with plastic wrap and refrigerate
  3. To prepare the grilled vegetables, toss the onions and red peppers with 1 Tablespoon of olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
  4. For the lime mayonnaise: whisk together the mayonnaise and lime juice; cover with plastic wrap and refrigerate.
  5. Preheat an outdoor grill for medium-high heat.
  6. Grill the marinated chicken on the grill until no longer pink in the center and juices run clear, 8-10 minutes. Grill the red pepper and onions until tender and golden brown, 8-10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
  7. Spread each slice of bread with lime mayonnais. Layer half of the pieces of bread with sliced mango, and 1 Tablespoon salsa, grilled chickn tenderloins, grilled peppers, grilled onions and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slice of bread. Return the sandwiches to the grill, turning when the bottom is golden brown.
  8. Return the sandwiches to the grill and grill them unil the bread is toasted and the cheese melts, about 2 minutes per side.

Homemade Ice cream


2 cups sugar

3 tablespoons cornstarch

1 cup corn syrup

4 cups milk

4 eggs, beaten

4 cups cream

2 tablespoons vanilla


Stir sugar and cornstarch together. Stir in milk and corn syrup. Cook over medium heat, stirring constantly, until mixture comes to a boil. Add well-beaten eggs and return to boil. Remove from heat and strain and cool. Refrigerate several hours before making the ice cream. Add vanilla and cream along with mixture to the freezer can. Follow manufacturer’s instructions for freezing.