Dinner · Poultry · Mexican

Chicken Tacos with Roasted Tomatillo Salsa

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This is the first time I cooked with tomatillos.  I was always intrigued by this green looking, tomato-like, husked vegetable.   This is a simple dinner, but takes a little bit of time and you certainly would prefer to make it on a cooler day when you can utilize the oven.

Ingredients:

3 small tomatillos, quatered

1 green frying pepper, sliced

1 fresno chili, de-seeded and sliced

1 small onion, quatered

2-3 cloves of garlic

5 chicken tenders

1Tbsp of taco seasoning (our a homemade blend of chili powder, cumin and oregano)

olive oil

salt and pepper

Hard or soft taco shells and all other taco fixings your family enjoys

Method:

Take the first five ingredients, spread then in a single layer on a foil-lined sheet pan.  Drizzle with olive oil, salt and pepper and roast for 20-30 mins at 375F.  You want the vegetables to get slightly charred, but not burnt.

Allow the vegetables to cool and then blend in a food processor to your desired consistency.  You now have your salsa.

While the vegetables are roasting, season chicken with olive oil, salt and taco seasoning.

Saute chicken, till cooked through.  Allow to cool slightly and then shred the chicken.

Take a 1/4 cup of the salsa and mix with the shredded chicken, you now have youe taco filling.

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Heat up your taco shells, pulls out the lettuce and cheese (and all your other favorite taco toppings) and build away !

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Mexican · Quick Dinner

Super Speedy Stuffed Pepper

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This is a great recipe for when you are trying to clean out your fridge.  With just a few ingredients you can  put dinner on the table in a snap !

Ingredients:

1/2 pound ground meat/poultry ( I had beef)

1 can of corn

2 medium sized bell peppers ( I actually had 1 whole one and a half )

1/2 yellow onion, diced.

Taco sauce of your choice

Garlic powder, Chilli powder, oregano, salt and pepper to taste

1/2 cup shredded mexican blend cheese

1/4 cup bread crumbs

oil for cooking

Method:

Heat oil in a skillet and saute onions and beef with browned

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Add the seasonings and corn and cook till the raw smell of the seasonings go away.

Add the taco sauce, about 1/4 -1/2 cup, stir in and take off heat.  The sauce acts as a binder, so add as much as you want.  The amount will vary based on the amount of fat that comes out of your filling of choice.  For example, lean ground turkey might need more sauce than a 80-20 ground beef mixture.  if you do not have taco sauce, you can use salsa.

Allow the filling to cool

Preheat oven to 375.

Mix the cheese and breadcrumbs together and set aside.

Cut the peppers and remove the ribs and seeds to create a cavity that you can fill.  I like to cut it length-wise.

Fill the peppers with the meat and corn mixture and top with the cheese and bread crumbs

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Place peppers in a baking dish and drizzle a little bit of oil on the top.

 

Bake for 20 mins till golden brown

Serve hot, with a knife and fork.  It will get messy !IMG_1953

Appetizers · gluten-free · Mexican · Sides

A fresh snack – Tomato Avocado Salsa

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I am obsessed with avocados! Sometimes I get sushi just for the avocados.  Just because it’s winter does not mean I am not going to eat something summery.  It is a really healthy snack and it goes great as a topping for tacos–look at my previous post for pulled pork tacos.

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You will need:

1 avocados, chopped

2 tomatoes chopped

1 jalapeno, minced

1 bunch of cilantro, chopped

Juice of 1 (or 2) limes

1tsp of cumin

1tsp of garlic powder

salt to taste

Mix, everything !!!

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I like to eat it by the spoonful, but for a more civilized take on it, you could include some chips to the party

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Dinner

Couscous stuffed Peppers

Left over chicken and half jar of salsa.  Three peppers and a box of couscous.  That is all you need for this wonderful, hearty spicy dish.  Each bite brings a flavor explosion in your mouth ! This is one of the best dishes I have made–super easy and amazingly delicious.  Try this please and let me know what you think !

Ingredients:

Leftover shredded chicken ( or you can shred a chicken breast)

3/4 cup salsa

1 box of garlic and olive oil flavored couscous

3 peppers, halved and de-seeded (I used the red, yellow and orange–green will work just fine–the taste will be a little more peppery)

1/2 cup breadcrumbs

salt, pepper, chilli powder and cumin to taste.

Method

Cook the whole box of couscous according to the package direction and let it cool.

Meanwhile, half and de-seed the peppers.

In a bowl, mix the couscous, chicken, salsa, salt, pepper, chilli powder and cumin.

Spray the pepper halves with cooking spray and sprinkle with salt and pepper.

Stuff the peppers with the couscous mixture and top with breadcrumbs.  You could also top it with pepperjack or cheddar cheese.

 

Bake in a 375F preheated oven till the pepper are soft and the bread crumbs are golden brown, about 45 mins.

 

Serve hot !