Here's a good one for a hot summer day...

Thanks Em....

Tequila Lime Chicken

Courtesy of Barefoot Contessa Family Style

1/2 cup gold tequila (guess what to do with the rest???)

1 cup freshly squeezed lime juice (5 to 6 limes)

1/2 cup freshly squeezed orange juice (2 oranges)

1 tablespoon chili powder

1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)

1 tablespoon minced fresh garlic (3 cloves)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Great summer scallop recipe

I think Ina Garten is a "summer cook". These scallops were very tasty and my non-seafood eating husband commented how great the dish smelled!

1 pound fresh bay or sea scallops

Kosher salt and freshly

ground black pepper

All-purpose flour, for dredging (I recommend Wegmans basting flour.)

4 tablespoons (1/2 stick) unsalted butter, divided

1/2 cup chopped shallots (2 large)

1 garlic clove, minced --forgot this

1/4 cup chopped fresh flat-leaf parsley leaves

1/3 cup dry white wine

1 lemon, cut in 1/2
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Easy Vegetarian Pasta from Ina

My mom was in town and being a vegetarian, she always introduces me to some really good meatless recipes.... This one from Ina Garten was really good, and it was even better the next day. I am going to try this one for sure when my amazing friend Marya comes to town in April (which will be like a mini-food and wine festival at our house...I can't wait!)

1 tablespoon good olive oil

1 tablespoon minced garlic (2 cloves)

2 cups heavy cream

3 lemons

kosher salt and freshly ground black pepper

1 pound dried fusilli pasta

1/2 pound baby arugula --We used about half of this. (or 2 bunches of common arugula, leaves cut in thirds)

1/2 cup freshly grated Parmesan

1 pint grape or cherry tomatoes, halved
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.