4 limes, juice and zest
3 tablespoons extra virgin olive oil
3 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
3 tablespoons soy sauce
6 green onions, chopped and divided
4 cloves minced garlic, divided
1/4 cup chopped basil
salt and pepper
3 ;bs. chicken breasts
1 jalapeno
Combine juice and zest of 2 limes, olive oil, mustard, worcestershire, soy, 3 green onions, 2 garlic cloves, salt, pepper, and mix well. Cut the chicken into even cutlets, place in a gallon-sized zip ;ock bag. Pour marinade over the chicken. Marinade for over 2 hours. better to do this overnight. Preheat your grill or grill pan. Grill 7 minutes, flip. Grill until internal temp is 170º
Let the chicken rest. Meanwhile, combine the juice and zest of 2 limes, evoo, 3 chopped onions,
2 cloves of minced garlic, jalapeno and basil. Slice chicken into bite-size pieces and pour the sauce on top. As Rachael would say, "yummo!"
Fresh Cucumber Salad...stays in the fridge up to 2 months!
7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed
Mix cucumbers, onions, peppers and salt; set aside
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months
Makes 2 quart jars
This was posted on Facebook. Donʻt know whose recipe it is but it looks like a winner.
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