I've been trying out quite a few of the recipes I grabbed off the Pinterst site. Has anyone else tried these?  I have to admit, some of the recipes came out good, some were complete disasters. Of course my cakes, never look as picture perfect as the ones posted on Pinterest.

Do you have any favorite recipes?

My friends and I have fun trying out the new drink and appetizer suggestions. We've come across some yummy summer cocktails :-)

 I'm going to share and post recipes that I've found, feel free to do the same. 

1. Wash 6 large chicken breasts de-boned and skin free cut in half.
2. Place 2 cups of Alcohol free Margarita mix in large zip lock bag.
3. Add one package of powder taco mix to bag
4. Slice and squeeze 3 large limes into bag.
5. Add two tablespoons olive oil to bag.
6. Add chicken to bag and marinate overnight or at least several hours.

Remove chicken and place on hot grill until cooked though (15 minutes or so).

Make fresh marinade and bring to boil. Add 1/2cup honey…cook for 7 minutes on low boil…or until thick and bubbly. Place on platter. Pour marinade over top of chicken and serve with fresh cilantro as a garnish.

Regarding the margarita mix and the taco mix,  an alert to migraine sufferers...avoid products such as these, if you are sensitive.  

  They put msg and preservatives in most of these items, and it's not always listed on the ingredients.

On the other hand, some people can eat this stuff, and it doesn't bother them.

Thank you Robin....

I found a margarita mix that contains no msg's, it can be picked up at Hannafords.

http://www.scalescocktails.com/products/scales-carb-free-margarita-mix

McCormick's makes a Taco mix that contains no msg's. Or you could make your own Taco mix with ingredients from your own cabinet.

2 TBSP Cumin
5 TBSP, 1 TSP Chili Powder
2 TSP Red Pepper Flakes
2 TSP Garlic Powder
2 TSP Onion Powder
1 TBSP, 1 TSP Paprika
2 TBSP, 2 TSP kosher salt
1 TBSP, 1 TSP black pepper

ETA: I'm a migraine sufferer, although msg's don't affect me. I will remember this when I add new recipes. Some may contain msg's but I'll do my best to keep it in mind.

The margarita mx contains an artificial sweetener (sucralose),  another migraine trigger.

I know everyone is different, but I have learned the hard way, and by listening to the specialists, that there are certain things I have to avoid.

It's always best if you can make these things (mixes)  at home with fresh, natural ingredients.

Most processed foods, mixes, no salt seasonings, artificial (so called natural) sweeteners are garbage, imo.   Msg has many different names, and sometimes the ingredients are not listed, they lie.

Again, some people can eat this junk all day and not be affected.

Remember Shake & Bake?   We all ate it and loved it....today, not so much.

ETA: Beware of those prepackaged foods, preprepared meals, like Thai noodles, soups etc (the worst!)

Thanks Robin....

I'll try to keep that all in mind when I post new recipes. Maybe you have some recipes you could share? Where you have long list of ingredients you avoid, you have an upper hand to help the migraine suffers :-)

Your recipe is great, I love chicken.  I just think it's best to make the mix/coating stuff from scratch if possible (such as the alternative you posted for taco mix)

I post recipes from time to time. 

http://www.boston.com/community/forums/lifestyle/food/general/vegetarian-chili/60/6307750

http://www.boston.com/community/forums/lifestyle/food/recipes/middle-eastern/60/6252101

Like I said, some people can eat this stuff (ingredients I avoid) all day long and have no problem, so I'll shut up now    Thanks

In response to ms_obstinate's comment:

Frosty Mexican Bulldog Margarita

• 5 Cups Ice
• 1 Cup Tequila
• ½ Cup Grand Marnier
• 5 Limes, more for garnish
• 1 Orange
• 1 Cup simple syrup
• 6 Beer, Corona
• ⅓ Cup coarse Salt

1. Place limes and the orange–which should be at room temperature–on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don’t want to break them open, do it semi-gently. They’ll feel like a sem-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.

2. Juice the limes and the orange in a large measuring cup, then add in the tequila, grand marnier, and simple syrup. Mix together.

3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.

4. Add a heaping cup of ice to the blender and just enough of the margarita mixture that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.

5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.

Chipolte and Lime Roasted Potatoes serves 4 to 6

• 1 1/2 to 2 pounds small new potatoes
• 1 tablespoon + 2 teaspoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1 chipolte pepper from a can of chipolte peppers in adobo sauce*
• 2 teaspoons adobo sauce
• 1 garlic clove
• 1 tablespoon lime zest
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh chopped cilantro

*  chipolte peppers in adobo sauce can be found canned in most major grocery stores.1. Preheat oven to 400°F. With a knife, slice the potatoes in half. Place the halved potatoes on a baking sheet. Drizzle 1 tablespoon of olive oil over the potatoes. Add salt and toss with your hands until the potatoes are thoroughly coated with oil and salt. Place in the oven for 30 to 35 minutes, stirring once, until golden and can be easily pierced with a fork. 2. While the potatoes are cooking: Remove one chipolte pepper from the can and mince (chop into small pieces). Place in a large bowl. Using the adobo sauce that the peppers are packaged in, add 2 teaspoons of sauce to the minced pepper in the bowl.

3. Peel and mince the garlic glove. Add it to the bowl as well.

4. Next, add the lime zest, lime juice, and the remaining 2 teaspoons of olive oil.

5. Whisk everything together until combined.

6. Once the potatoes are done and still hot, pour them into the chipolte lime dressing. Add cilantro and gently stir to combine, making sure every potato is covered. Plate and serve.