Beach Party Recipes.....

Here are two I wanted to share and a few more pictures :)

Fresh Peach Mango Salsa

1 1/2 c. chopped tomatoes
3/4 c. chopped fresh peaches
1/2 c. chopped red onion
1/2 c. chopped sweet yellow pepper
1/2 c. chopped, peeled mango
2 Tb. chopped seeded jalapeno pepper
3 garlic cloves, minced
1 1/2 tsp. lime juice
1/2 tsp. minced fresh cilantro (we used dried)

Combine first 9 ingred. Cover and refrig. until serving. Serve with tortilla chips


Tropical Lime Chicken

Salsa:

1/2 c. pineapple tidbits
1 med. kiwi, peeled and chopped
1/4 c. chopped sweet red pepper
1 Tb. lime juice
1 Tb. white wine vinegar
1 Tb. honey
1 tsp. crushed red pepper flakes

Chicken:

3 Tb. plus 1 1/2 tsp. lime juice
1 Tb. canola oil
1 tsp. grated lime peel
1/8 tsp. salt
1/8 tsp. pepper
4 boneless chicken breast halves
1 c. cooked couscous

In small bowl, combine salsa ingred; cover and refrig. until serving

In large resealable bag, combine lime juice, oil, lime peel, salt and pepper; add chicken. Seal bag, coat and refrig 2-4 hours, turning occasionally. Drain and discard marinade. The recipe called for broiling the chicken for 5-6 min. until juices run clear, but I wanted to grill the chicken outside so we did. Cook couscous according to package directions and pour into a 9x13 dish, lay cooked chicken on couscous and spoon salsa on top of chicken. I did not heat the salsa on the chicken, we just ate it and boy is it yummy!!!