Mystery Ingredient Monday: Jalapeño (and a late Mint!)

Linking up with the talented, gorgeous and creative Anne, Jessica, and Tasha for another round of Mystery Ingredient Monday!

OK, full disclosure: I totally made a mint recipe and photographed it last week and then Blogger decided to be an a$$, and not let me upload my picture. Then, it uploaded the picture, but refused to format at all. Then, it crashed entirely. Blogger, Y U no make an app or mobile site that actually WORKS????

So, I'm going to give you two recipes today and hope that Blogger cooperates (you hear me, people at Blogger?).

First off, I made my kids happy and Kyle very happy by making Shamrock Shakes. Kyle is so devoted to these treats that he refuses to call them Shamrock Shakes, and refers to them only by their original name: MacDougal Shakes. Ever go through a Mickey D's drive-thru with someone who refuses to ask for an item by a name they recognize? I have. Every March. Anyway....

These shakes are super-easy to make and I've spent countless minutes perfecting this recipe.

Dempsey Shamrockers

4 cups of vanilla ice cream

2 cups milk 

2 tsp. Mint extract (make sure it is a combination of BOTH spearmint and peppermint!)

2 tsp. lime juice

1/2-1 tsp. green food coloring

Place all ingredients in blender and...wait for it...blend until thoroughly combined. 

Pour into 4 tall glasses (or beer mugs) and enjoy!

Now for my jalapeño entry....

Killian's 18th birthday was yesterday and he requested this recipe for his birthday dinner. I have some pics of the prep, but none of the actual finished product because my family scarfed it all down too quickly. 

Grilled Chicken with Pineapple-Avocado Salsa

*adapted from a Weight Watchers' recipe

8 boneless, skinless chicken breasts

1 cup lime juice

1 cup pineapple juice

1 1/2 tsp cumin

1 1/2 tsp salt

4 tsp. olive oil

1/3 cup cilantro, chopped fine

6 garlic cloves, minced

1 fresh pineapple, cut into bite-size pieces

1 avocado, cut into bite-size pieces

1 red onion, chopped 

1 jalapeño, chopped fine (seeds optional)

• In a small bowl, combine lime juice, pineapple juice, cilantro, jalapeño, garlic, oil, cumin and salt; remove 12 tablespoons juice mixture to a zip-top food storage bag (or a glass container with lid). Set bowl with remaining juice mixture aside.
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• Add chicken to bag (or container); seal bag and turn to coat with mixture (or toss in container and then cover). Refrigerate at least 30 minutes or up to several hours.
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• Meanwhile, to make salsa, add pineapple, avocado and onion to bowl with remaining lime juice mixture; toss gently to coat.
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• Off heat, coat grill rack or stove-top grill pan with cooking spray; heat to medium-high heat.
• Remove chicken from marinade; discard marinade. Grill chicken until cooked through, flipping once, about 5 to 7 minutes per side.
• Transfer chicken to plates and top with salsa; season with salt and serve with lime wedges, if desired. Yields 1 chicken breast and about 1/2 cup salsa per serving.
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  Go check out the other recipes!!donate