Mel's Tequilla-Lime & Cilantro Chicken Pasta

With Corn, Bacon, & Sundried Tomatoes

For Chicken:

1 lb boneless, skinless chicken breast strips

1 cup flour

1 cup Panko Bread Crumbs (regular will also work...)

2 eggs, whisked

1 Tbsp Emeril's Essence (Pappy's or Lawry's Season Salt will also work...)

Salt & Pepper

1/4 cup olive oil

For Pasta:

1 lb bowtie pasta, cooked according to package

7 strips bacon (about 1 cup crumbled)

1 cup onion, diced

4 cloves garlic, roughly chopped

1 tsp red pepper flakes

1/2 cup green onion, chopped

1 cup frozen corn

1 Tbsp ground cumin

3/4 cup sundried tomatoes, cut into small pieces

1 1/2 cup cilantro, chopped

1 stick butter

juice of 1 lime

2/3 cup tequilla

1 Tbsp honey

3/4 cup parmesan cheese

Salt & Pepper (to taste)

Directions:

Prepare chicken for breading by seasoning with salt & pepper. Coat chicken with flour on all sides. Get rid of excess flour and dip chicken into egg mixture, coating evenly. Next, coat chicken with panko bread crumbs on all sides. Season Chicken with Essence. Heat oil in pan over medium-high heat. Add chicken to pan and brown on all sides until cooked through (about 5-10 minutes). Remove chicken from pan and keep warm.

Meanwhile, Cook bacon until crisp. Remove bacon from pan - do not discard pan drippings. Add onions to the same pan and cook until translucent (about 5 minutes). Add garlic and pepper flakes. Cook 1-2 minutes. Add green onion, corn, and cumin. Cook 1 more minute. Add sundried tomatoes, cilantro, and crumbled bacon. Cook 1 more minute. Add 1 stick butter, lime juice, tequilla, and honey. Cook until alcohol is reduced (about 2-3 minutes). Season with Salt & Pepper.

Pour mixture over cooked pasta. Add parmesan cheese and chicken. Garnish with cilantro or green onion.

Corn, Tomato and Avocado Salad

This salad is AMAZING! Great with chips for an outdoor BBQ or served over an entree of

chicken or fish. It's also a great burger topper! Every time I serve this to a crowd, people

want the recipe. This dip will go fast, so be sure to serve with plenty of your favorite tortilla

chip!

INGREDIENTS

For the dressing:

1 1/2 c packed fresh cilantro

1/2 c good extra-virgin olive oil

2 Tbsp fresh lime juice

1 tsp finely grated lime zest

1 1/2 Tbsp honey

2 Tbsp ground cumin

2 tsp salt & pepper (to taste)

**for a healthier version, reduce olive oil to 1/4 cup, add 1/4 cup apple cider vinegar, and increase honey to 2 1/2 Tbsp.

For the salad:

4 ears corn (about 3 cups), kernels removed (grilled corn preferable, buttered and salted. Can also use frozen "Roasted Corn" from Trader Joe's for a quick-fix)

1 1/2 lbs (about 3 cups) grape tomatoes, halved. (I like to use Trader Joe's Heirloom Grape Tomatoes for color and great flavor!)

1 lb fresh mozzarella cheese, diced

3 medium avocados, diced

To dip:

Tortilla chips (I like the blue corn variety)

DIRECTIONS:

Combine dressing ingredients in a blender or food processor, until almost smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes (and up to 4 hours) before serving.