I heard lately that the Fourth of July and Labor Day are the most active barbecue grilling days of the year.

Margarita Chicken
By Alison Needham

This fresh and light dish, flavored with limes, chile and a splash of tequila, is perfect for summer entertaining. The chicken is wonderful served hot off the grill, but it also tastes great cold or at room temperature, sliced and tossed into a salad of mixed baby lettuces.Make sure you use freshly squeezed lime juice, which has a much better flavor than the bottled kind.

Margarita Chicken

Yield: 6-8 chicken breast halves

Zest from one lime
1/3 cup fresh lime juice, from about 4 limes
1/4 cup olive oil
(2 tablespoons tequila, optional)
2 tablespoons chopped fresh cilantro
2 cloves of garlic, smashed
1 teaspoon of chile powder
Pinch of salt and pepper
2 pounds of boneless, skinless chicken breast halves (6-8)

Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.
Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.

Cucumbers in Cream

Cucumbers, peeled and sliced
(1 small onion, sliced)
2 tablespoons salt
1 pint water
1/2 teaspoon sugar
1 cup sour cream or heavy whipping cream
1/2 - 3/4 teaspoon dill weed
Salt and pepper

Soak the cucumbers and onion in salt water for an hour. Drain and rinse. Stir the sugar and dill weed into the cream and then combine with the cucumbers and onion. Season with salt and pepper. Refrigerate for several hours.

Pea Salad
1 (10 oz) package frozen green peas, thawed
1/2 cup cheddar cheese, cubed
1/2 cup celery, chopped
1/2 cup sour cream
Salt and pepper

Combine the peas, cheese, celery, and sour cream. Season with the salt and pepper. Refrigerate for several hours.

My Favorite Easy Dessert:

Ice cream sandwiches
Ice cream topping - butterscotch or toffee
Salted peanuts, chopped
Whipped topping

Arrange the ice cream sandwiches in a pan. Drizzle the topping over them, scatter the chopped nuts over in an even layer and cover with whipped topping. Drizzle some thin lines of topping over the top for decoration. Freeze until ready to serve.

Really, the end result transcends the sum of the parts.