Wednesday, January 03, 2007

Mile High Merengue

Lemon Pie pics that I forgot the post the other day


Kitty said...

Oh my! Beautiful merenque! Can you bring one with you?

Steven said...

I checked and Southwest said it was so large that I would have to buy a ticket for it. So not this time; maybe if I got a Frequent Flyer pass in time...

Sheesha said...

Hello....Been a while since you've updated this site....I'll share a recipe with you - we had this at Bunko the other night. I plan to make it for the family. It was very good!

Lime Chicken Breast Picante

1.5 cup fresh mild salsa
¼ cup Dijon mustard
4 tbsp. fresh lime juice
1 tsp. dried dill
4, 4 oz. boneless, skinless chicken breasts
1 tbsp. olive oil
4 tbsp. nonfat sour cream
1 lime, sliced into wedges


1. In a large bowl combine salsa, mustard, lime juice and dill. Mix thoroughly and transfer this salsa mixture into a 2-cup measuring cup. Place the chicken breasts into the large bowl and pour 1 ¼ cup of the mixture over chicken leaving ¾ of a cup of the salsa mixture. Cover bowl and refrigerate chicken for one to two hours to marinate.
2. In a large skillet heat olive oil over medium heat. Add chicken breast; discard marinade and sauté on each side for 5 minutes until brown. Add remaining ¾ cup of salsa mixture to skillet, cover and let cook another 8 minutes or until chicken meat is white throughout.
3. Remove chicken breasts to a serving plate and spoon mixture from skillet over chicken. Top each breast with a tablespoon of nonfat sour cream and a wedge of lime.