Recipe provided by:

Avocado Tomato Salad with Red Onion Vinaigrette

Ingredients

• Fresh avocados = 2 each
• Fresh whole tomatoes = 2 each
• Red onion sliced thin 1oz
• Red wine vinegar = 2oz
• Oregano ½ tsp
• Sugar 1 tsp
• Olive oil = 6oz
• Salt and black pepper to taste

Instructions

1. In a bowl add onions, vinegar, oregano and sugar.
2. Slowly whisk in oil in thin stream.
3. Season with salt and pepper.

Tequila Sunrise Chicken

Ingredients

• 4 oz chicken breasts 4 each boneless and skinless
• Tequila 2oz
• Juice of 2 oranges
• Maraschino cherry Juice 2 oz
• Salt and pepper to taste
• Olive oil 4oz

Instructions

1. Mix together Tequila, orange juice, cherry juice salt and pepper and ½ the oil in a small bowl.
2. Add chicken breasts to marinade and let sit in refrigerator covered for 20 minuets to 1 hour
3. Preheat char grill and brush with olive oil.
4. Grill chicken breast 3 to 4 minuets on both sides till chicken is fully cooked. Let rest for 2 to 3 minuets.

Mango Salsa

Ingredients

• Red onions fine diced = 1 oz
• Lime juice from one lime
• Red peppers cleaned and fine diced = 1 oz
• Green peppers, cleaned and fine diced = 1 oz
• Fresh mangoes, peeled, seeded and diced = 1 each
• Cumin ½ tsp
• Salt and white pepper to taste
• Honey 1 Tbsp

Instructions

1. Add onions to lime juice and let set 3 to 4 minutes.
2. Add remaining ingredients and season to taste.
3. Cover and refrigerate. Can be made 1 day in advance.

Cilantro Rice

Ingredients

• Butter = 2 oz
• White onions fine dice = 2 oz
• Rice = 8 oz
• Chicken stock = 16 oz
• Fresh cilantro chopped fine = 1.5 oz
• Salt and pepper to taste

Instructions

1. In sauce pot over medium high heat add butter let melt.
2. Add onions and sauté till translucent 2 to 3 minutes.
3. Add raw rice and sauté 1 to 2 minuets.
4. Add chicken stock and 1/ the cilantro to the rice and stir to incorporate.
5. Let rice mixture come to a boil for 1 to 2 minutes, then remove from the heat and cover with lid and let stand.
6. After 20 minutes, check to see if rice is done and if ready stir in the remaining cilantro. Keep in warm place till service.

Grilled Pineapple Shortcake with Lime and Toasted Coconut

Ingredients

• Raw biscuits rolled out to make larger = 4 each
• Cinnamon and sugar: mix about ¼ to ¾ cinnamon to granulated sugar ¼ tsp to ¾ tsp
• Fresh pineapple, cleaned, cut in half, core removed and sliced 1/4 inch thick
• Brown sugar = 3 Tbsp
• Pineapple juice = 8 oz
• Rum = 2 oz
• Cinnamon 1/8 tsp
• Lime zest from one lime
• Toasted coconut = 2 oz
• Whipped topping as needed
• Pineapple leaves = 12 each
• Cornstarch slurry = 1 tsp cornstarch and ½ to 1 tsp water stir to combine

Instructions

1. Using pre-made biscuit dough, lay them out on baking pan and flatten them slightly to make larger.
2. Sprinkle the tops with cinnamon and sugar and brush with butter; bake according to package directions. When done, remove from oven and let cool.
3. Pre-heat char grill and mark pineapple slices on both sides; remove and let set in warm place covered.
4. In a sauté pan over med high heat, add pineapple juice, cinnamon, and rum; bring to a simmer stirring frequently.
5. Add cornstarch slurry and stir till thickened.
6. Fold in pineapple slices and lime zest and remove from heat.
7. Cut one biscuit in half; reserve top; layer 5 to 6 slices of pineapple on bottom half add 1 to 2 Tbsp of sauce over, top with whipped topping and cover with biscuit top, garnish with pineapple leaves and toasted coconut.