Menu for a mid July gathering

As promised, this is lowdown on what I will serve this weekend.

Hors d'ouvres:
Grits dip with blue tortilla chips
This is another signature dish that unbelievably was on the frequently requested list during my tenure out west. Recipe to follow

Salad:
Lime and blue cheese slaw

Protein:
Lime chicken grilled
Easiest marinade in the world! Recipe to follow.

Veggies:
Grilled summer squash and carrots or silver queen corn (nothing but nothing beats fresh silver queen corn, brother!)

Starch:
I'm thinking some roasted tarragon lime potatoes (credit Ruhlman's discussion about herbs for that one)

Dessert:
Grilled bananas with vanilla ice cream and a strawberry sauce

There is alot of grilled stuff on the menu, but considering I am a charcoal girl (take that Hank Hill) I really like to get maximum use. I also love my little porch, and would rather entertain out there weather permitting than spend time inside over a stove.

Grits Appetizer
1 cup grits
2 cups milk
3/4 cup sundried tomato pesto
1- 1/2 cups Cheddar cheese

Prepare grits using milk in lieu of water. End result should be creamy but not wet. Stir in pesto and 1 cup cheese. Transfer to oven safe serving dish, cover mixture with remaining cheese, and brown. I usually serve it with blue tortilla chips for the color contrast.

Chicken Marinade
1 can of limeaide
tbsp minced garlic
tbsp oregano
I hate to use a Rachel Ray word, but I am not a pastry chef concerned with exact numbers. Eyeball it. I usually marinate my bird for at least a couple hours. Tenders work good for skewers for a barbeque party when you want something besides burgers and dogs.