9
8
lime juice. Add tequila and
orange liqueur; stir to blend.
3. Rub the rims of margarita
glasses with lime wedges and
dip in coarse salt, if desired. Fill
the glasses halfway with crushed
ice. Add margarita mixture to top
of glass. Garnish with a thin slice
of lime and enjoy.
Nutritional information per serving:
Calories 293 (0% from fat) • carb. 46g
• pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 4mg • calc. 7mg
• vit. C 18mg (30% DV) • fiber 0g
Fresh Citrus “Vinaigrette”
Fresh orange and lemon juices
replace the vinegar in this refreshing
dressing. Try it on greens, or use it
to create a salad with cooked rice
(try a mixture of brown and wild
rice), diced vegetables
and chopped, toasted nuts.
Makes about 1 cup
1
teaspoon orange zest,
finely chopped
1
teaspoon fresh thyme
6
tablespoons fresh
orange juice
2
tablespoons fresh
lemon juice
2
teaspoons Dijon-style
mustard
Pinch kosher salt
6
tablespoons light olive oil
1. Using a food processor or
blender: Process or blend the
zest, thyme, orange juice, lemon
juice, mustard and salt until
blended together.
2. Then, with machine running, add
the oil and process or blend until
emulsified.
3. Vinaigrette can also be made
by hand: Put the zest, thyme,
orange juice, lemon juice,
mustard, and salt into a small
bowl. Whisk to blend. After
mixture is blended, continue
whisking and add the oil in a
slow, steady stream – continue
whisking until the mixture is
emulsified.
Nutritional information
per serving (1 tbsp.):
Calories 56 (91% from fat) • carb. 1g
• pro. 0g • fat 6g • sat. fat 1g • chol. 0mg
• sod. 29mg • calc. 3mg
• vit. C 5mg (8% DV) • fiber 0g
Jamaican Jerk Chicken
Plan ahead, as the chicken should
marinate overnight to enjoy full flavor!
Makes 4 to 6 servings
Makes about 4 cups marinade
Marinade:
1
cup orange juice
½
cup white vinegar
½
cup soy sauce
½
cup olive oil
Juice of one lime
10
garlic cloves
1
tablespoon fresh thyme
leaves
4
Scotch Bonnet peppers
(seeds removed and
discarded from 2 to
3 peppers)
8
green onions, trimmed
and cut into 2-inch pieces
¼
cup allspice
2
teaspoons freshly ground
black pepper
2
tablespoons brown sugar
Chicken:
1
4-pound chicken
Kosher salt/coarse sea salt
1. Put all marinade ingredients into
a blender jar and blend on High
for 1 minute until homogenous.
2. Pour marinade over chicken to
coat, and refrigerate in resealable
plastic bag overnight.
3. Before roasting, remove chicken
from marinade and sprinkle
