Cilantro-Lime Chicken with Avocado Salsa

CHICKEN:

2 T. minced fresh cilantro

21/2 T. fresh lime juice

11/2 T. olive oil

4 skinless boneless chicken breast

pinch salt

Recipe says you onlyneed to marinade for 3 min... I did it for 1 1/2 hours.

SALSA:

1 C. chopped tomato

2 T. finely chopped onion

2 tsp. fresh lime juice

1/4 tsp. salt

1/8 tsp. pepper

1 avocado, peeled and finely chopped

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Frijoles Refritos!

This is my way of making refried beans that taste so good, you will want to make them again and again.
Put Beans in a pot and cover with water about five inches. Do not put on the lid. Put pot on burner and cook on high until the water starts to boil. Boil hard for five Minutes then take off burner and put on lid and let set for one hour.
After an hour, add hot tap water to almost the top. Add one large cut up onion and about 1-2 jalapeno peppers cut in half lengthwise and chopped. Put lid on pot and let beans simmer for about 2-3 hours until beans are soft. Add salt the last half hour of cooking.
Now they are ready to refry.
Put some vegetable shortening or bacon grease in a fry pan. You will need about 1/4 cup per 2-3 cups cooked beans. Get the oil really hot so you can hear the beans sizzle when you add them. With a slotted spoon, put beans in the frying pan. Mash with the slotted spoon or a potato masher. Do add some of your bean liquid to make a good bean consistency but not soupy.
For added flavor, you could add a little monterey jack cheese or cheddar on top before serving.
They are best eaten immediately.
You can keep them warm by putting them in the oven at 200 degrees uncovered.

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