Ancho Chicken Taco's with Cilantro Slaw & Avacado Cream

Okay - that is a massive title, but the title needs to explain all that yumminess that are going into these tacos! This recipe is one from my Cooking Light magazine, but I made a few modifications...

Makes about 8 Taco's

1 lb. boneless, skinless chicken breast, cut into thin 1/4" strips
3/4 t. ancho Chile powder
1/2 t. garlic salt
1/4 t. ground cumin
Cooking Spray
1/8 t. grated lime rind
2 T. fresh lime juice, divided
1/4 C. Light sour cream
2 T. Low-Fat milk
1 ripe peeled avocado, diced
2 C. packaged angle hair slaw
1/2 C. thinly sliced green onions
1/4 C. chopped fresh cilantro
1 T. Canola oil
1/4 t. salt
1 C. Shredded Monterrey Jack Cheese
16 Corn tortillas

Heat a large non-stick skillet over high heat. Combine the Chile powder, garlic salt & cumin in a small bowl. Sprinkle it evenly & liberally over the sliced chicken. Coat the pan with some cooking spray. Add the chicken to the pan (this may need to be done in batches), turning after about 4 minutes. Cook thoroughly and place in a bowl covered with aluminum foil until all the other pieces have been cooked.

In a blender or food processor combine the lime rind, 1 tablespoon lime juice, sour cream, milk & avocado. Process until very smooth. Season with salt.

In a separate bowl combine the remaining lime juice with the slaw, onions, cilantro, oil and salt. Tossing to coat.

Heat a non-stick griddle ( I use a George Foreman, but a smooth-top griddle would work 100 times better!). Lightly dampen the corn tortillas with a squirt bottle full of water or quickly dunk in a shallow bowl of water. Place one tortilla  on the hot griddle, then sprinkle with enough cheese to cover the tortilla evenly, place another moist corn tortilla on top. Press down with the back of the spatula or the lid of your George Foreman. Allow to cook until the tortilla is soft and the cheese is melty.

Remove from the griddle and assemble the tacos. Top each tortilla with about 1 T. avocado cream and 1/4 C. of the slaw.... and some tomatoes.


I'm Back!

Okay - After a much needed hiatus (8 months??) I have decided to make a comeback, with some modifications.

#1 - Everyday is ridiculous. I am aiming for once a week!
#2 - This is only a dinner/savory blog. All of my deserts/sweets will be posted to my new blog:
#3 - I am striving to have a picture with each post, even if it is of half-eaten yummies.

Wish me luck!


I lied

It is just too much! I can't keep this up. It is awful to have my failure publicly displayed but life has taken over and not allowed much for new meals on a day to day basis. I am going to keep the blog up and going because I want to turn it into a cookbook at some point, but I am only going to add new recipes as they come into my life - no more searching them out for me. Sorry to everyone!!


I have not lost it!

So the holidays were awful! Do you know how hard it is to try new recipes when everyone wants you to bring your old ones to the party!? I just got behind - really behind and now the thought of catching up seems ridiculous. I am going to update from January 1st, and move forward. I am sorry that I skipped a few weeks. .It really has been crazy. Plus - my new years resolution is to take pictures of the food after I cook it! wish me luck!


Red Hot Fried Chicken

My little brother, Chad, is obsessed with this meal! It is amazing, I won't lie about that... but he really really loves it! He is in town right now, and today is my youngest daughters 3rd birthday, so for her birthday dinner I made Chad's favorite (because when I asked her she said "I just don't know") and it was a hit!
4 Chicken breasts
1 lg. bottle Frank Red Hot Sauce
1 C. Egg Beaters (you can use regular egg too, but it doesn't work as well)
3 C. flour
1. C. Milk
Vegetable Oil

Place each individual chicken breast in a gallon zip loc baggie and pound chicken until it is the same thickness throughout being careful not to tear the chicken. Place in a separate ziploc baggie, continue with the rest of the chicken. Add enough franks red hot to the baggie of chicken to coat all the pieces heavily. Let it marinade overnight or at least 6 hours.
Divide the flour in 3 separate shallow dishes (pie plate work well), put the egg beaters and milk in shallow dishes too and put them in the following order on the counter: flour, milk,flour, egg beaters, flour. Salt and pepper the flour between the milk and egg.
In a large pan with high sides heat several cups, about 2 inches, of vegetable oil over med-hi heat (I actually prefer to use the burner on our BBQ grill because the flame gets big and hot and then my house doesn't smell like fried food)
Using one hand (keep one hand clean so you can turn on the sink to rinse your other hand) take the chicken from the bag and immediately dredge in the first flour pan, coating everything, then into the milk, then flour, then egg, then flour. Place on a baking sheet that has been covered with wax paper and a sprinkling of flour. Continue with all chicken.
Fry the chicken until golden brown and cooked throughout, using a meat thermometer if needed. When it is completely cooked place on a baking rack in a 200 degree oven to keep warm while the other chicken is being cooked.
Serve with mashed potatoes and a simple white gravy (we like to add about 1/3 c. Franks to our gravy.)


Lightning Spicy Chili

I am sad to say that I don't remember where or who I got this recipe from (so if it is you, let me know!) but it is of course quite yummy.
1 lb. mixed beans   (I use white, garbanzo, and kidney)
2 cloves garlic
1 med. Onion
olive oil
4 c. chicken broth
1 tsp. chili powder (or more)
¼ tsp. red pepper flakes
dash or two of cayenne pepper
1 T. parsley
2 T. lemon or lime juice
fresh cilantro (maybe 1/3 a bunch chopped?)
¼ c. sour cream (optional)

Cook beans*.   After beans are cooked, drain and rinse them gently.

Use a pot big enough for all the beans here.   Sauté garlic and onion in a small amount of olive oil.   Mash 1-½ cups of the beans.   Add to pot with the rest of the beans and the rest of the ingredients.   (Except sour cream.)   Cook until warmed through.   Stir in sour cream and serve.

Spicy and yummy!   ***Play around with the spices.   I never measure

*my favorite way is to sort and rinse them and put them in a crock-pot with at least 6 cups of water.   Cook on high till done.   Which is about 4-6 hours, depending on your crock-pot.   If you are only doing 1 pound of beans, perhaps use only 1 tablespoon of salt.  


Corn Chowder

6 ears fresh sweet corn
6 cups chicken or vegetable broth
2 cloves garlic, peeled and bruised
1 russet potato, peeled and cut into 1/2 in dice
2 cups milk
salt/pepper to taste
1 medium onion, cut into 1/4 in dice
1/4 pound slab bacon (rind removed) cut into 1/4
 inch dice
4 medium sized ripe tomatoes, seeded and cut
 into 1/4 inch dice
1/4 cup slivered fresh basil

1.   Strip corn form cobs, set aside (I did this by opening a kitchen towel and cut the pile right on it.   Easy to handle this way).   Bring the broth to a boil, turn down to simmer the cobs and garlic, partially covered for 10 min.   Discard the cobs and garlic.   Stir in the potatoes and half of the reserved corn (divide pile with long knife and spoon in one half).   Simmer partially covered, until potatoes are tender, 10-12 min. Puree: transfer to a bowl (if you don't have a way to do this you can use a potato masher in the pot).   Add the milk, salt and pepper, stir and set aside.   2.   Cook the bacon in a pot over low heat to render the fat, about 6 min.   Add the onion and cook for 10 min.   Add the reserved soup and remaining corn; simmer for 8 min.   Stir in the tomatoes and basil.   Serve immediately
Number Of Servings: Eight
Preparation Time: 40 min beginning to end