Old Favorites and Exotic Flavors Gameplan

MENU: Old Favorites and Exotic Flavors

Day 1
Grilled Chicken with Jalapeno Caramelized Onions
Salsa Rice with Black Beans and Corn

Day 2
Island Quesadillas with Lime Sour Cream and Pureed Mango Dip

Day 3
Chicken Sandwiches with Brie, Shaved Granny Smiths and Dijon-Balsamic Reduction on Toasted Challah
Tequila Sunrise

Meal #1
Grilled Chicken with Jalapeno Caramelized Onions

• Season 8 boneless, skinless chicken breasts with salt, pepper and roasted garlic seasoning. Place onto a preheated grill pan and grill until cooked through.


• Heat oil in a large skillet over medium-high heat and add: sliced red onions, sliced yellow peppers, sliced poblano peppers, sliced jarred jalapenos and season with salt and pepper. Cook until the vegetables are caramelized.


• Place 4 of the 8 chicken breasts into plastic container, reserving for the Island Quesadillas.


• Place the other 4 pieces onto a serving platter and serve with the caramelized onions, reserving some for the Island Quesadillas.


• Garnish with chopped cilantro and lime wedges.

• Cook 1 cup instant or regular rice according to directions.


• With 3 minutes left of cooking, add: 1/2 can drained black beans and thawed frozen corn and finished cooking.


• Remove the finished rice from the heat and stir in cilantro.


• Place into serving bowl and garnish with cilantro sprigs. Serve alongside Grilled Chicken and enjoy!

Meal #2
Island Quesadillas with Lime Sour Cream and Pureed Mango Dip

• Season large peeled and deveined shrimp with salt, pepper and cumin.


• Add seasoned shrimp to a preheated grill pan and grill until cooked through.


• Place pineapple slices (from can) alongside the shrimp and grill until browned.


• In a small bowl, combine: garlic powder, light sour cream and grated lime zest and set aside for service.


• Chop the reserved caramelized onions and peppers and set aside.


• Remove the grilled shrimp and pineapple slices from the grill and cut into 1-inch chunks.


• Arrange flour tortillas on a flat surface.


• Top 1/2 of each tortilla with: chopped grilled shrimp, chopped pineapple, chopped reserved onions and peppers, shredded cheese and chopped scallions. Repeat with remaining tortillas.


• Fold the tortilla in1/2 and place onto the grill and grill until the cheese melts and the tortillas are golden brown.


• Meanwhile, place chopped mango pieces and lime juice into a food processor and process until combined.


• Pour mango mixture into a bowl and stir in chopped cilantro.


• Remove the quesadillas from the grill and cut into wedges.


• Serve the Quesadillas with the Mango Dip and Lime Sour Cream. Enjoy!

Meal #3
Chicken Sandwiches with Brie, Shaved Granny Smiths and Dijon-Balsamic Reduction on Toasted Challah

• Place 4 slices Challah bread into a toaster or broiler and toast.


• In a small saucepan over medium-high heat, whisk together: balsamic vinegar, Dijon mustard, and honey and simmer until the liquid reduces.


• Slice brie cheese and Granny smith apple into thin slices.


• Remove the bread from the toaster and place onto a serving platter.


• Top the bread with the brie slices, reserved diced chicken, apple slices and drizzle the Dijon-Balsamic reduction on top. Enjoy!

• Fill 2 highball glasses with ice.


• Pour into each glass: tequila, orange juice and raspberry liqueur.


• Garnish each glass with fresh raspberries and orange or lime slices. Enjoy!