Taco Chicken

 Ingredients

• 1 pound chicken breasts or thighs
  
• 2 limes
• A splash of red wine vinegar
• 2-3 cloves garlic pressed or coarsely chopped
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

• Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
• Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
• Place chicken on lightly oiled grill over medium heat and close the lid. Cook for 7 minutes, then flip the chicken, close the lid, and cook for another 7 minutes, or until the internal temperature reaches 165°F.
• Remove from the grill, lightly cover with foil, and allow to stand a few minutes so it doesn’t lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.

Southwest Pasta Salad

 Ingredients

• 1/2 lb bowtie pasta
• 1 14 oz can black beans drained and rinsed
• 2 roma tomatoes diced or about 3/4 C or halved cherry tomatoes
• 1 large red yellow, or orange bell pepper, diced small
• 1/2 cup sliced green onions
• 1/2 cup frozen fresh corn
• zest from 2 limes
• optional: 8 oz diced cooked chicken this is fantastic
• 1/2 cup Queso Fresco or Cotija Cheese or you could sub grated jack, cheddar or pepperjack

Dressing:

• 6 Tbs fresh lime juice about 3 juicy limes
• 1/4 C white wine or rice vinegar
• 4-5 cloves garlic roughly chopped
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp kosher or sea salt
• 2 tsp sugar add a touch more if your limes are extra sour/bitter
• 3/4 C canola oil
• 1/2 C roughly chopped cilantro

Instructions

• Boil pasta in salted water according to package directions.  While it's cooking, prepare dressing.
• First zest your limes and place the zest in a large salad bowl.
• Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.
• When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.
• Makes about 4-6 dinner sized servings or 10-12 side servings
   
  Picture and recipe from Our Best Bites - Sara Wells