Cayenne-Rubbed Chicken with Avacado Salsa (Martha Stewart quick recipe collection) This dish was very flavorful. I cooked mine on a stovetop grill, and it came out a little dry. I also forgot to put the avacado salsa on top. I made it I just forgot it and left it in the fridge, don't do that. I think this is a keeper, especially if you follow the recipe and don't forget anything.
Mexican stuffed peppers 1 cup cooked chicken, shredded 15-oz. can corn kernels, drained 14.5-oz. can diced tomatoes (use a flavored variety if you're feeling saucy) 15-oz. can black beans, drained 1 bunch green onions, sliced (white and light green parts only) 1/4 cup fresh cilantro, chopped Juice from 1 lime Salt and pepper, to taste