Fiesta Grilled Chicken

My friend Tea and I are always cooking together and trying new recipes. This is one of our recent faves. You will love it!

INGREDIENTS

• Texas Bean Salsa:
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15.5 ounce) can black-eyed peas, rinsed and drained
• 1 (15.5 ounce) can whole kernel corn, drained
• 1 small red onion, chopped
• 1/2 cup chopped green bell pepper
• 1 (4.5 ounce) can diced green chilies, drained
• 2 ripe tomatoes, diced and drained
• 1 cup Italian-style salad dressing
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1/2 teaspoon garlic salt

• Chicken:
• 6 skinless, boneless chicken breast halves
• 3 limes, juiced
• 1/3 cup tequila
• 3 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 Romaine lettuce leaves
• 6 sprigs cilantro leaves, for garnish (optional)
• 6 lime wedges, for garnish (optional)

DIRECTIONS

1. To make the salsa, mix the black beans, black-eyed peas, corn, red onion, bell pepper, chiles, and tomatoes together in a bowl. Toss vegetables with the Italian dressing, cilantro, garlic, and garlic salt until evenly blended. Cover, and refrigerate 6 hours or overnight.
2. Preheat a grill for medium-high heat.
3. About 45 minutes before serving time, place the chicken breasts in a baking dish and drizzle with lime juice and tequila. Sprinkle evenly with paprika, salt, and pepper. Cover the dish, refrigerate, and allow to marinate 10 minutes.
4. Remove chicken breasts from the marinade, and discard remaining marinade.
5. Cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes.
6. To serve, place a lettuce leaf on each plate. Top with a chicken breast, and spoon Texas Bean Salsa over each, dividing evenly among servings. If desired, garnish with additional cilantro leaves and lime wedges.

Chocolate Mousse recipe

Ingredients

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Garnish: lightly sweetened whipped cream
Special equipment: an instant-read thermometer

Preparation

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

It is really quite good!