Tag Archives: poultry

Tequila Lime Chicken Soft Tacos

Tequila Lime Chicken Soft Tacos

During the work week I always try to make dinners that are fast and easy.  I like to make extra servings of a meal on the weekend and re-purpose the leftovers later on in the week.  Late Sunday afternoon I barbecued a big batch of my Tequila Lime Chicken for an early dinner.  Knowing in advance that my work week was going to be ridiculously busy, I made sure that I grilled up some extra chicken for Tequila Lime Chicken Soft Tacos.

Whenever I am out on the back patio next to my kitchen, I always make sure that my camera is close at hand.  Last year I planted some giant allium in large containers and their gorgeous purple flowers were attracting dozens of honey bees.  So, I put my camera to good use while I was waiting for my Tequila Lime Chicken to finish cooking on the grill.  I have to admit, when I took this shot, I was just a tad worried about getting too close to my subject.  Lucky for me, he did not care that I was taking his picture :).

Earlier this spring, I planted a bunch of chives in a pot and they are blooming too.  The chive blossoms are much smaller and not as brightly colored as the giant allium.  However, whenever I need fresh chives I simply walk out onto the back porch, scissors in hand and I snip whatever I want.   Planting fresh herbs in pots saves a bunch of money at the grocery store.  Plus, they always seem to taste better and fresher.

My recipe for Tequila Lime Chicken is here.  For the Tequila Lime Chicken, I marinate boneless, skinless chicken thighs in lime juice, tequila, cilantro, cumin, coriander, chili pepper, garlic and smoked paprika.  I marinate the chicken for several hours and then cook the chicken on my barbecue or indoor grill.  I like to use any leftover Tequila Lime Chicken warmed up in soft tacos with shredded carrot, lettuce, cilantro, tomato, lime and drizzled with a tangy cilantro sour cream.  Sometimes, I chop it up the grilled Tequila Lime Chicken and place it on a heap of fresh picked lettuce leaves for a healthy salad.  Enjoy!  Tessa

Ingredients:

  • 3 cups chopped Tequila Lime Chicken (warm)
  • 6 corn tortillas (warm)
  • 1 1/2 cups chopped lettuce
  • 1 cup chopped tomato
  • 1 cup thinly sliced carrots
  • 1/2 cup chopped cilantro
  • 1 lime cut into 6 wedges
  • 1/2 cup sour cream
  • 1 tsp lime juice
  • 2 tsp cilantro chopped
  • big pinch of cumin
  • drizzle with hot sauce or salsa (optional)

In a small bowl whisk together sour cream, lime juice, cilantro and cumin.  Set aside. Heat up the tequila lime chicken (I used a microwave).  Fill warm tortillas with chicken, lettuce, tomato, shredded carrots and drizzle with cilantro sour cream.  Garnish with fresh chopped cilantro and lime wedges.  Makes 6 tacos.

Strawberry Barbecue Chicken

Strawberry Barbecue Chicken

I have a bad habit…  Whenever Bruce and I have guests at our home, I tend to put out too much food.  Our guests always go home happy and with their bellies full but, dealing with party leftovers can be a pain.  Just like what happened over the past weekend.  We had a pound of leftover strawberries sitting in a bowl on the counter after our brunch and there’s only two of us living in the home.  Ugh!  I can’t believe I thought it and even worse, I can’t even believe that I said it out loud.  I bought way too many strawberries…

Strawberry Barbecue Sauce

I have learned over the years that sometimes you just need to get creative to use up the ingredients you have on hand.  I personally like to use ingredients and flavor combinations in ways that most people would never think or even dream of.  A great example is my sweet and tangy homemade Strawberry Barbecue Sauce with spicy ancho chili, sweet and sticky Indonesian soy sauce and my favorite soda, Dr Pepper.  The flavor of my Strawberry Barbecue sauce is smoky, sweet and complex but on the other hand, it’s really easy to make.

Strawberry Barbecue Sauce

  • 1 pound of strawberries (cleaned, hulled and quartered)
  • 1 can Dr Pepper
  • 1 cup tomato ketchup
  • 1/4 cup brown sugar
  • 1/4 cup Indonesian soy sauce
  • 1/4 cup rice wine vinegar
  • 1 tsp liquid smoke
  • 1 tsp seasoning salt
  • 1 tsp smoked paprika
  • 1/2 tsp ancho chili powder (use more for a spicy kick)
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/2 tsp black pepper or to taste

Add all ingredients to saucepan. Cook on medium low, stirring occasionally for about 45 minutes.  Blend with hand blender to make the barbecue sauce smooth.  Taste and correct your seasonings.  Remove from heat and let cool.  Makes about 3 cups.  Any leftovers will keep in the refrigerator for about a week.  Brush it on barbecue beef, chicken, or pork..

Now that the sauce is done… Let’s fire up the Q!

Strawberry Barbecue Chicken

  • 6 pounds chicken (I like to use legs or thighs)
  • 1 1/2 tsp salt (or to taste)
  • 1 1/2 tsp fresh cracked black pepper (or to taste)
  • 3 cups Strawberry Barbecue Sauce (or to taste)

Fire up your barbecue or grill pan.  Season chicken with salt and pepper.  Grill on medium high heat until juices run clear or about 15 minutes.  Brush with sauce and cook a few minutes more…  Serve chicken with sauce on the side.   Makes about 12 servings.  Enjoy!  Tessa

Looks delish!

Chicken Endive Spears

Chicken Endive Spears

I just love easy appetizers.  These Chicken Endive Spears are crazy simple to make and with all store bought ingredients.  I made a platter of these to share at a birthday party earlier today.  All you need is some store bought chicken salad (from the deli section of your favorite store), fresh endive spears, minced green onion and a jar of your favorite caviar.

Begin by washing and trimming the endive spears.  Scoop on the chicken salad.  Garnish with minced green onion and caviar.  That’s it.  See? I told you that was easy!  Enjoy!  Tessa

Slow Cooker Chicken and Dumplings

 

 

 

 

 

 

 

 

 

 

 

 

Slow Cooker Chicken and Dumplings

Last weekend when my son came home from school for a short visit, I bought him a slow cooker to help with the chore of cooking for himself while studying all day at the Honors College.  He skyped me the other day and in the middle of our conversation I asked him how was the slow cooker?  He promptly said, “Mom, I have never cooked anything in one of those before”…  First , I thought to myself, I thought he knew how but I as I think back, I have not used my slow cooker for at least two years.  I guess it is time to dust it off!

Well, here’s a easy recipe for Slow Cooker Chicken and Dumplings.  I know that this is not my usual style of cooking but, as all you moms know, you gotta take care of your cubs first.  So, G…  here you go!  Love you! – Mom

And, for the rest of you… I hope you try this simple and tasty recipe for Slow Cooker Chicken and Dumplings.   Enjoy! – Tessa

Ingredients:

  • 4 large boneless skinless chicken thighs
  • 1 potato
  • 3 carrots
  • 3 celery stalks
  • 1 onion
  • 3 cups chicken broth
  • 1/3 cup flour
  • 1 can cream of mushroom soup
  • 2 tsp garlic paste
  • 1 tsp seasoning salt
  • 1/2 tsp dry thyme
  • 1/2 tsp dry tarragon
  • 1/8 tsp. white pepper
  • 2 cups biscuit mix
  • 2/3 cup milk
  • garnish with fresh chopped parsley or chives

Begin by chopping the potato, carrot, celery and onion into even sized pieces.  Put vegetables in slow cooker, toss to mix.  Trim fat from the chicken thighs and cut into 1″ sized pieces.  Add to the top of the vegetables in the slow cooker.

Be sure to wash your hand and workspace well after prepping the chicken.  If you don’t, you might be at home sick instead of in class where you belong…

Now go grab a mixing bowl and a whisk.  Whisk together the chicken stock, flour, cream of mushroom soup, garlic paste, seasoning salt, thyme, tarragon, and white pepper.  Pour sauce over the chicken in the slow cooker, cover and turn on low.

 

 

 

 

 

 

 

 

 

 

 

 

Go study for about 8 hours.  If you put it on high, it will take about 4-5 hours.

8 hours later (or 4-5 depending on if the cooker is on high), be sure to check the chicken to make sure that it is done.  Taste the stew, and correct your seasonings.  You may need to add more salt, maybe not.  Turn the slow cooker up to high.  Grab another bowl and mix together the biscuit mix and 2/3 cup of milk.  Drop the dumplings by spoonful on the stew.  Toss on some fresh chopped parsley for color.  Cook covered for 30 minutes or until the dumplings are cooked through.  Makes about 6 servings.

A couple of notes:  this recipe can be halved if you want to cook less and it can also be doubled if you want to make more.

Indonesian Chicken Soft Tacos

 

My husband Bruce calls me everyday at work at about 4:30 in the afternoon and wants to know what we are having for dinner.  Nearly every time, for the past seven years, I answer him with, “I dunno”.  The problem is that I am totally serious and you would think after all this time, he would realize he is not getting the answer that he needs.  I hope by now that he knows that I am terrible about planning dinner on busy weeknights and would rather cook what I want and when I want it.  Fortunately for Bruce, he may not always know what is for dinner but he can count on eating pretty well when he gets it.

My Indonesian Chicken Soft Tacos were inspired by my love for Indonesian food and the ease and simplicity of cooking soft tacos.  These Indonesian Chicken Soft Tacos are filled with tender chicken, bright orange carrots, crunchy cucumber, and peanut sauce.  I then garnish the tacos with fresh cilantro, fresh lime wedges and fiery sambal oeleck.

My Indonesian Chicken Soft Tacos are perfect for a weekday dinner and are so good that I just might quit my day job and sell these out of a food cart.  Enjoy!  Tessa

Ingredients:

  • 1 1/2 pounds boneless skinless chicken thighs (sliced)
  • 2 Tbls Indonesian Soy Sauce
  • 1 Tbls fresh minced ginger
  • 2 tsp fresh minced garlic
  • 2 tsp ground coriander
  • 1 tsp fish sauce
  • 1/2 tsp salt
  • 1 tsp canola oil
  • garnish with peanut sauce, thin sliced cucumbers, shredded carrots, green onions, cilantro and sambal oeleck.
  • 1 lime (cut into wedges)
  • 6 small flour tortillas

In a hot frying pan or wok add canola oil and chicken.  Cook about 10 minutes or until almost cooked through.  Add the Indonesian soy sauce, ginger, garlic, coriander, fish sauce and salt.  Cook for an additional 3 – 4 minutes.  Add chicken mixture to heated tortillas and fill with peanut sauce, cucumbers, shredded carrots, green onions, cilantro and sambal oeleck.  Serve with lime wedges.  Makes 6 tasty Indonesian Chicken Soft Tacos.