Blue Cheese Vinaigrette...

1/2 C Red Wine Vinegar
2 Tbsp freshly squeezed Lime Juice
1 Tbsp Dijon Style Mustard
1/2 tsp finely minced Garlic
2 tsp Salt
1 tsp Black Pepper
1 C Olive Oil
1/2 C Blue Cheese Crumbles

Combine vinegar, lime juice, mustard, garlic, salt and pepper with a hand mixer until the salt is dissolved.   Slowly drizzle the oil in mixing continuously.  Stir in the blue cheese.  Refrigerate up to a month.

Chicken & Pineapple Skewers...

4 Serano Chili Peppers (seedes and finely chopped)
4 Tbsp finely chopped Cilantro
4 tsp Lime Zest
2 Tbsp Lime Juice
2 Tbsp Brown Sugar
4 Tbsp Olive Oil
1 1/2 tsp Salt
1/2 tsp Black Pepper
2 lbs boneless, skinless Chicken Breast (cubed)
1 fresh Pineapple (cut into 1" cubes)

Combine the serranop pepper, cilantro, lime juice & zest, brown sugar, oil, salt and pepper in a medium bowl.  Add chicken and transfer all to a ziploc freezer bag.  Marinate 2-24 hours.

Thread the cubes of chicken and pineapple chunks onto wooden skewers.  Grill until done.  I serve it over Cilantro Lime Rice.

Artichoke Dip...

16 oz. Cream Cheese (softened)
2 Cans 1/4 Artichoke Hearts (not marinated)
1/2 C Mayonnaise
2 Cloves Pressed Garlic (1 tsp.)
2 C Grated Parmesan Cheese
6 oz can Diced Green Chilies

Mix all ingredients together well.  Place in an oven safe serving dish.  Bake at 350 for a 1/2 hour until bubbly.  Spread on toasted bread.

(From My friend Don Peterson.  Delicious! Spread on toasted Bread.)