Summer Recipes: Mexican Inspired Flavor

Versatile recipes are excellent choices for summer since ingredients can be used for lunch outside with close neighbors or a barbecue party at night.

Summer essentials – burgers, dogs, ribs and steaks – are simply necessary to have a few times during the season. However, try adding a little bit of Mexican-inspired flair to your dishes.

Ingredients

Four boneless chicken breasts

One 7 oz. bag of sharp shredded cheddar

Two avocados

Four whole wheat pitas

Ground red pepper

Onion flakes

Butter

Directions

Set a frying pan on medium heat and toss a tiny bit of butter in. Add in two shakes of ground red pepper and two shakes of onion flakes. Let them sit in the pan for about two minutes before you put the chicken in. Giving these ingredients some time by themselves helps to release the aroma and infuse the chicken with them.

Wash the chicken breasts thoroughly and place them in the frying pan after patting them dry with a paper towel. Cook them two at a time if there isn't room for all the pieces. Give three shakes of the red pepper and onion flakes to the newly exposed side. The chicken is going to need fice to eight minutes to cook on each side. After allowing the first side to cook, flip them over and give this side two more shakes each of your spices.

While the chicken is cooking, start preparing the avocados. Simply wash the avocados and peel them. Scoop and/or cut the insides away from the pit. Slice the avocados or mash them with a mortar and pestle. We like a little bit of both, so if you want to follow that lead, slice a little and mash a little.

Once the chicken is finished cooking, decide how to serve it. Keep the breasts whole and eat the meal hot open sandwich style or cut the chicken into strips for more of a traditional pita feel. Place one breast on each whole wheat pita while the chicken is still hot. Toss as much cheese as you like on the top, add the avocados and serve.

This recipe serves two very hungry people or four moderately hungry people.

Of course, Mexican food always channels thoughts of margaritas. Jazz your 'rita up a little bit with this sweet and sour margarita recipe.

Don't be afraid of the salt. You do not need to drown the rim of the glass in salt, and having a little bit is going to add extra kick. Be sure to use margarita salt. Wetting the rim of the glass will help it to stick.

After salting the rim, add four ice cubes to your margarita glass. Pour in the tequila – a jigger is the standard amount for a drink. Fill the glass about three-forths of the way up with a pre-made margarita mix sans the alcohol, since you've already added it.

Add in three squirts of lemon juice and enough grenadine to give the beverage a light cherry color, as pictured. Enjoy.