Sensational grilling
Hopefully, grills were fired up on Memorial Day and were filled with delicious barbecued food. Use these recipes all summer long. The first fun recipe is from Frank’s RedHot and is pareve. You could even make it for Shavuot and serve it with fish.
The second is a quick, easy, and delicious chicken recipe from FabFitFun’s editor-in-chief, Katie Rosen Kitchens.
Corn & Bean Salsa
Prep Time: 15 minutes
Ingredients:
1/3 cup olive oil
3 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
3 tablespoons red wine vinegar
2 tablespoons minced cilantro leaves
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1 9-ounce package thawed, drained frozen corn kernels
1 16-ounce can black beans, drained and rinsed
1 large ripe tomato, chopped
2 green onions, thinly sliced
1. Whisk together oil, Frank’s RedHot Sauce, vinegar, cilantro, garlic, chili powder, and salt in large bowl until well blended.
2. Add corn, beans, tomato, and onions. Toss well to coat evenly. Cover and refrigerate 30 minutes before serving.
3. Serve with grilled steak or burgers.
Makes 6 servings
Chili Lime Chicken
This quick recipe is big on flavor and low in calories.
Ingredients:
1/4 cup fresh lime juice (approxiately 2-3 limes)
2 teaspoons lime zest
1/4 cup olive oil
2 tablespoons fresh cilantro, chopped
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 jalapeño, chopped finely
2 garlic cloves, chopped finely
1 1/2 pounds thin sliced boneless skinless chicken breast
1. Make marinade by mixing all of the ingredients together in large plastic bag or food storage container.
2. Add chicken to marinade. Make sure to stir to coat all sides of the chicken
3. Marinate chicken in the refrigerator for at least 1 hour or better yet ““ overnight.
4. Discard marinade and cook chicken on a hot grill for 8-12 minutes, turning once. The internal temperature should reach 170 F or until juices run clear.
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