Tequila Lime Chicken

Tequila Lime Chicken

adapted from Barefoot Contessa Family Style

I love Ina Garten's recipes but they are not all that low in fat and calories. I've been playing with lightening them up.

This recipe makes about 1/2 cup of marinade. The total point count for all of the marinade is 4 points. There was  1/4 cup + 2 Tbsp. remaining after draining the chicken. Since all of the marinade is not absorbed into the chicken we do not have to account for all of the points.

served with Cilantro Lime Rice

Makes 3 servings                                                      1 WW Blue points / serving

2 Tbsp. tequila

1/4 cup lime juice

2 Tbsp. orange juice

3/4 tsp. chili powder

3/4 tsp. minced jalapeno pepper

3/4 tsp. minced garlic

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

3 boneless, skinless chicken breasts

1. Combine the tequila, juices, chili powder, jalapeno, garlic, salt and pepper; whisk to combine.
2. Place the chicken in a zip-top bag with the marinade; refrigerate and let marinade overnight.
3. Cook the chicken in a grill pan or on a grill coated with cooking spray; 5 minutes on first side and about 10 minutes on the other side until cooked through.
4. Cover tightly and allow to rest for 5 minutes.
5. Serve hot or at room temperature.

Enjoy!                           

Pineapple Hibiscus Cocktail

I bought some hibiscus flowers for an aqua fresca but the smallest quantity I could get was a pound. Hence I am looking for hibiscus recipes. On this beautiful summer day, what better way to spend it than sipping a cocktail on the deck with my honey!

Pineapple Hibiscus Cocktail
adapted from Bon Appetit May 2016

1/2 cup + 2 Tbsp sugar substitute
1/2 cup water
1/2 20 oz can pineapple slices, quartered
2 Tbsp white wine vinegar

2 Tbsp hibiscus flowers
6 oz boiling water

1/2 jalapeno, sliced into rounds
3 mint sprigs
1/2 lime, thinly sliced
1 cup good quality tequila - We like Avion Silver
1/2 cup lime juice

Bring the sugar substitute and the 1 cup of water to a boil and cook, stirring frequently until the sugar substitute is dissolved. Add pineapple, bring back up to a simmer and cook for 10 minutes. Remove the pan from the heat and allow the mixture to steep for 30 minutes to infuse the pineapple flavor.
Strain into a bowl, reserving the pineapple. Stir in the vinegar. Set aside

Place the hibiscus flowers in the boiling water and let steep for 10 minutes. Strain the tea and set aside.

Reserve 3 slices of jalapeno and 4 pices of pineapple for serving. Combine the mint, lime slices, tequila, lime juice, tea, pineapple simple syrup, remaining jalapeno slices and pineapple into a pitcher. Chill until cold, about 30 minutes.

Serve in ice filled rocks glasses garnished with reserved pineapple and jalapeno slices.