5/3/12

Pioneer Woman's Chicken Tacos

This is another recipe that has been on my 'To Make' list, but never got around to trying.
And once again after I made them I can't believe I waited.
Maybe it has something to do with the frying and me hating the splattering grease that gets EVERYWHERE!
But these were so good, I think I'll forget about all the yucky, oily, splatter and just deal with it.

This delicious recipe comes from 'The Pioneer Woman'. I have tried several of her recipes and I have yet to find one that I don't like.
This is another recipe that is really easy to put together. And even though there aren't alot of ingredients or seasonings it still tastes delicious. And don't let the green peppers scare you, these yummy tacos weren't spicy.

Since Cinco de Mayo is right around the corner, why not give these a try. Invite some friends over fry up some tacos and have your own little Fiesta! :)

Enjoy!!

Pioneer Woman's Chicken Tacos
From: The Pioneer Woman (Click for the printable version)

16 whole Corn Tortillas (small Size)
4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
2 Tablespoons Canola Oil
2 cans (4 Ounce) Diced Green Chilies
1-1/2 cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
Sour Cream
Hot Sauce (Chulula Or Other Brand)
2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
4 whole Roma Tomatoes, Diced
Canola Oil, For Frying Tacos

Preparation Instructions
*Be careful frying with hot oil!*
Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.
Have all other ingredients---grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce---ready.
Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.
TO FRY
To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco---one side down---in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)
One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.
As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve---the cheese will melt as it sits in the warm taco.
To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You'll need to slightly open up the tops of the tacos to get all the garnishes in there.
Tacos will be hot for a minute or two after frying, so don't rush into eating! They'll stay nice and warm for a little while after frying.

Enjoy!!

5/1/12

Fiesta Lime Chicken: Applebee's Copycat Recipe

I have been eyeing this recipe for awhile, but never made. Why??? I have no idea!
I decided to make this last Sunday. It was amazing! 
Later that night I asked my hubby what he wanted for dinner during the week and his answer was..
"You could make that chicken again." WHAT!?!?
So that should tell you how much we enjoyed this recipe.


Another great thing about this recipe, it's so easy to put together.
So, have I sold you on trying this recipe? OK, good.

For our chicken I made an Avocado Pico de Gallo. Just chop up some tomatoes (I did 3 Roma), an onion, a large avocado, a little bit of Jalapeno, cilantro and toss it in a bowl. Then add some lime juice and give it another stir. Sometimes I add a little salt and some chicken bouillon.
That's it.

Now for the chicken. First you need to make the marinade. For ours I did a little shortcut that turned out great. I had a packet of Lawry's Mexican Chicken marinade and decided to use that. On the back it had an option for Mexican Lime Chicken, so I followed those directions.
I just mixed up my marinade in a large Ziploc bag then added the chicken.
Then I looked at the original marinade recipe and decided to add the liquid smoke, ginger, and Teriyaki Sauce to my marinade.
I let my chicken sit for about 4 hours. Then we grilled them.

When the chicken is done you top them with a yummy topping and then sprinkle cheese on top and let it melt.

We are having this again on Saturday, and I think I'm going to try the original marinade and see  how that tastes. I'll let you know. Until then, give it a try and see what you think.


Applebee's Fiesta Lime Chicken {copycat}


Marinade:
C. water
1 C. water
1/3 C.
teriyaki sauce
1/2 C. lime juice
3 cloves garlic, minced
1 tsp. tequila (substitute cactus juice OR just leave this out like I did!)
1 tsp. liquid smoke
1/2 tsp. salt
1/4 tsp. ground ginger
Dressing:
1/4 C. mayo
1/4 C. sour cream
2 Tbsp. chunky salsa
1 Tbsp. milk
1 tsp.
cajun blackening spice (I couldn't find this anywhere but HERE is a recipe to make your own. Or you could try something else. I used a montreal steak seasoning because it was all I had on hand.)
1/4 tsp. parsley flakes
1/4 tsp. Tabasco
1/8 tsp. dried dill weed (or a little less, just do it to your own taste)
1/8 tsp. ground cumin
Shredded colby jack cheese
Crushed tortilla chips

Make marinade and marinate chicken for at least 2 hours. Meanwhile prepare dressing by whisking together all ingredients. Refrigerate until ready to use.

Grill or broil chicken breasts until done. Cover completely with dressing and top with cheese. Cook one more minute until cheese is melted. Serve over crumbled tortilla chips.


**I'm thinking that maybe next time I'll try the crumbled tortilla chips on top of the chicken with my Pico on top of that.

Enjoy!!

1/13/12

Queso

I can't believe it's been 2 months since I last posted a recipe. Sorry! 
Today I have a recipe that I grew up eating at family get togethers. My Grandma always had a crock-pot full of this yummy cheese dip.

But the other day on Pinterest I saw the exact same recipe with an additional ingredient: Cream Cheese!
I decided I had to give it a try. The verdict....yum!
The cream cheese adds a wonderful creaminess to this queso. 
The original recipe said you could use ground beef or sausage. I have never tried ground beef, I prefer the taste of the sausage. But that's just me.

Super Bowl is right around the corner, what a great excuse to try this. :) 
Enjoy!!

Queso Dip
1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Sausage
Brown sausage in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.