Margarita Chicken

1/2 cup gold tequila
1/2 cup triple sec
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon crushed red pepper (chili flakes)
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine all ingredients in a large bowl or ziplock bag. Refrigerate overnight.
Heat a grill and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

The river trip storm

The weather was a little cooler than last year and it rained with lighting. Brian and I were taking pictures of the lightning storm that was miles away from our camp site across the river. I looked up for some reason and I saw a beam of light (like someone pointing a flashlight at your eyes) came down with a big boom! but I didn't see were it landed. Brian (Larry and Michelle adopted Marine) said he felt the static on his arms, now that was way to close. We packed up our gear and walked very fast away from the water to higher grounds closer to the RV's were we continued taking pictures. Auntie Michelle was barbequing at that time and saw the lighting hitting close to the outhouse that was several hundred feet away. Here are some more pictures of our trip.

Stay tuned for a margarita chicken recipe by chef Joy.

Thanks to my nephew Blaine 'The Photographer' whom suggested buying a Canon SLR camera and doing a blog. I bought the 30D and I love it. I like the manual mode and takes great pictures. Photography is one of my favorite hobbies, and I'm still learning how to take picures.