   I have been a long time reader of all of your posts and tried many of your recipes, so I thought it was time for me to share a few of our favorites here and there....

Last nights dinner was top sirloin (london broil cut of meat) marinaded in Goya's Mojo, yellow rice, corn with chili lime spread, and a ceasar salad, dinner turned out very yummy! Hope you enjoy some of my recipes as much as I enjoyed yours. :)

Creamy Caesar Dressing

 2/3 cup plain nonfat yogurt
 1/4 cup fresh lemon juice
 2 tablespoons olive oil
 4 teaspoons red wine vinegar
 4 teaspoons Worcestershire sauce
 2 teaspoons anchovy paste
 2 teaspoons Dijon mustard
 1 teaspoon freshly ground pepper
 2 cloves garlic -- minced

Combine all ingredients in a bowl; stir well with a whisk. Cover and chill. 

Description: Serve with salad greens or over roasted vegetables
Source: Best of Cooking Light Make It Ahead Supplement, pg. 46
Yield: 1 cup

Corn with Chili-Lime Spread
Serving Size : 6 

Chili-Lime Spread (see below)
 6 ears corn (with husks)

 CHILI-LIME SPREAD
 1/2 cup margarine or butter -- softened
 1/2 teaspoon grated lime peel
 3 tablespoons lime juice
 1 teaspoon ground red chilies (1 to 2 teaspoons)
 OR
 1 teaspoon chili powder (1 to 2 teaspoons)

Prepare Chili-Lime Spread. This spread is delicious on boiled corn too!

Heat coals or gas grill for direct heat. 
Remove large outer husks from each ear corn; turn back inner husks, and remove silk. Spread each ear corn with about 2 teaspoons Chili-Lime Spread; reserve remaining spread. Pull husks up over ears; tie with fine wire to secure.
( I soak the corn in water for an hour before grilling)
Grill corn uncovered 3 inches from MEDIUM heat 20 to 30 minutes, turning frequently, until tender.

Serve corn with remaining spread.

CHILI-LIME SPREAD
Mix all ingredients. About 2/3 cup.