Chicken Fajitas

For the marinade:

1/4 cup olive oil

3 tbsp. fresh lime juice

2 tbsp. red wine vinegar

2 tbsp. onion, finely chopped

1 clove garlic, minced

1/2 tsp. sugar

1/2 tsp. dried oregano leaves

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. ground cumin

6 boneless, skinless chicken breast halves, about 6 oz. each

1 red onion, cut into 1/2" slices

4 plum tomatoes, cut into 1/2" slices

1 red or yellow bell pepper, stem and seeds removed and cut into quarters

6 large flour tortillas

1 avocado, sliced

salsa

To make the marinade: In a shallow, non-metal container combine the marinade ingredients. Rinse chicken and pat dry with paper towels. Add chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.

Remove chicken breasts from the marinade and discard the marinade. Grill the chicken breasts, onion slices, tomato slices, and bell pepper quarters over direct medium heat until the meat is no longer pink and the vegetables are tender, turning once halfway through the grilling time. The chicken and onion will take 8-12 minutes and the tomato and bell pepper will take 6-8 minutes. Wrap tortillas in foil and place on cooking grate. Heat for about 1 minute. Cut the bell pepper into strips and slice the chicken. Place chicken, onion, tomatoes, bell pepper and avocado in warm tortillas and roll up to eat. Serve with salsa.

Yield: 6 servings

Cornish Hens with Mandarin Rice

Rice:

1/4 cup slivered almonds

2 tbsp. celery, chopped

1 small green onion and top, thinly sliced

2 tbsp. butter

1 (11 oz.) can Mandarin orange segments, well-drained

2 tbsp. orange juice concentrate

2 cups cooked rice

4 Cornish hens, about 1 1/2 lbs. each

olive oil

paprika

orange marmalade

To make the rice: Saute almonds, celery, and onion in butter in small skillet until almonds are lightly toasted. Combine almond mixture, orange segments, orange juice concentrate, and rice, tossing to mix.

Rinse Cornish hens and pat dry with paper towels. Stuff Cornish hens with rice mixture and tie legs with string. Brush hens lightly with oil; sprinkle with paprika. Grill over indirect medium heat until the stuffing reaches 165F and the juices run clear, about 30-45 minutes. Baste hens with orange marmalade during last 20 minutes of cooking time. Remove hens from the cooking grate and arrange on serving platter.

Yield: 4 servings

Ricotta Chicken

1 whole chicken, 4-5 lbs.

12 oz. ricotta cheese

1/3 cup grated Parmesan cheese

1 egg

1 1/4 tsp. dried basil leaves, divided

3/4 tsp. dried tarragon leaves, divided

2 tbsp. parsley, minced

1 large clove garlic, minced

olive oil

1/4 tsp. paprika

Rinse chicken and pat dry with paper towels. With poultry shears, cut along both sides of backbone the entire length of chicken. Remove whole backbone and tail. Skewer neck skin to back. Twist wing tips under back.

Place chicken, skin side up, on counter; press down on chicken with palms of hands to "pop" bones so that chicken will lie flat. Using a sharp paring knife and your fingers, loosen skin over top of chicken and drumsticks starting at neck edge. Be careful not to tear or cut the skin. Mix ricotta, Parmesan cheese, egg, 1 tsp. of the basil, 1/2 tsp. of the tarragon, parsley, and garlic. Carefully spoon cheese mixture under skin of chicken, pressing with your fingers to distribute evenly over the chicken and drumsticks. Brush chicken lightly with oil; sprinkle with the remaining 1/4 tsp. basil, 1/4 tsp. tarragon, and the paprika.

Place chicken, skin side up, on cooking grate. Grill over indirect medium heat until chicken legs move easily and skin is well browned, 1 1/4 to 1 1/2 hours. Transfer chicken to a cutting board; let stand 10 minutes. Cut into quarters, cutting lengthwise and crosswise. Reassemble chicken on serving platter.

Yield: 4 servings