Sunday Night Dinner Round 2

The guys came over again tonight for Round 2 of Sunday Night Dinner and the game. I have really enjoyed cooking for them. It's nice to have them around, and it feels good to feed them. A friend had asked me about this new "cooking phase." I told him that perhaps I was getting more in touch with my girly instincts. Lol. Whatever may be the case, I feel accomplished after each meal, and it's a way for me to spend time with my brother and feed some hungry college guys.

This week I made one of my personal favorites: Chili Lime Chicken and Strawberry Spinach Salad. Here are the recipes in case you are interested.

Chili Lime Chicken

4 tsp. Canola Oil

1 tbsp. Chili Powder

2 tbsp. Honey

1/4 cup Chopped Fresh Cilantro

2 Garlic Cloves

2 Limes

6 Boneless Chicken Breasts

Combine oil, chili powder, honey, cilantro, garlic cloves, and lime juice in a blender or food processor bowl; process to a chunky texture. Make 3 to 4 deep slashes in each chicken breast. Combine the chicken breasts and the prepared chili lime sauce in a zipper bag; seal and refrigerate for 3 to 4 hours. Prepare charcoal or gas grill for cooking. Place fillets, skin side up on the hot grill and grill for 8 minutes on each side. The internal temperature should reach 170 degrees or until juices run clear. (Or you can bake the marinated chicken on 35o degrees for 30 to 40 minutes. Makes 6 servings.

Strawberry Spinach Salad

1 pkg. (5 oz.) Baby Spinach

1 quart Fresh Strawberries, stemmed and sliced

1/2 cup Sliced Almonds

1/4 cup Crumbled Feta Cheese

1/3 cup Balsamic Dressing

Layer the baby spinach, sliced strawberries, and crumbled feta cheese in a large salad bowl. Cover with plastic wrap and chill for 30 minutes more. Before serving, sprinkle sliced almonds, toss and serve with balsamic dressing. Makes 8 servings

Turns out, I'm apparently not too bad at this whole cooking thing. Haha. I won't ever be a chef extraordinaire, but I can feel confident I won't be a horrible cook forever ;)