Chicken Tacos

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  • 1/2 lb chicken thighs,diced

  • 1 clove garlic.minced

  • 2 tsp lime juice

  • 1 TBSP olive oil

  • 2 tsp chili powder

  • ½ tsp paprika

  • ¼ tsp granulated garlic

  • salt and pepper, to taste

  • 4 6" tortillas, flour or corn

  • Pico De Gallo

  • ¼ cup onion, chopped

  • ¼ cup tomato , chopped

  • 2 TBSP cilantro, chopped

  • ½ whole jalapeno chile peppers, deseeded and minced

  • 1 tsp lime juice

  • salt and pepper, to taste

  • toppings

  • ½ cup chipolte mayo

  • 1 cup cilantro slaw

  • ½ cup guacamole

1.In a zip lock bag combine chicken, garlic, lime juice olive oil, onion ,and spices. Shake to combine.

2.Heat a large non stick pan to medium high heat lightly coated with pan spray.. Cook chicken 6-7minutes per side until it is no longer pink inside. Remove from heat and let cool 5 minutes

3.While chicken is cooking, prepare pico de gallo and set aside.

4.Char tortillas on stove top or under the broiler..

5.Assemble tacos and customize with avocado, guacamole, chipotle mayo and cilantro slaw


  

Source

Loree

Servings/Yield

4 servings

Cuisine

Latin American

Course

Appetizer

Preparation Times

  • Prep: 10 Minutes

  • Cook: 8 Minutes

Equipment


Posted on March 28, 2019 .

Tortilla Soup

so delicious!

so delicious!

  • 6 6" corn tortillas, cut into strips

  • 1/4 cup olive oil

  • salt

  • 1 TBSP olive oil

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 whole jalapeno chile pepper, diced and seeded

  • 1 tsp cumin, ground

  • 1 tsp chili powder

  • 1 14.5ounce crushed tomatoes

  • 1 14.5 ounce diced tomatoes with chilis

  • 3 cups chicken broth

  • 1 14 oz can black beans, drained and rinsed

  • 1 14 oz can corn, drained if canned

  • 2 6 ounce chicken breast, boneless skinless

  • ¼ cup cilantro, chopped

  • 1 whole lime, juiced

  • 2 whole avocados , peeled and sliced

1.Heat ¼ cup olive oil in small pan over medium heat. 
Add the tortillas in small batches and cook until crisp.
Drain on paper towels and salt as desired. Let cool.

2.Heat 1 TBPS of olive oil in a large pot over medium heat. Add onion and jalapeño and cook until soft. Add garlic and cook 1 minute more.

3.Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.

4.Remove chicken and shred with two forks. Place back in the pot and simmer 3 more minutes. Serve topped with tortilla chips.


Categories:

30 Minute, Soups

Posted on March 28, 2019 .

Heavenly Fruit- Our signature Holiday Dessert- serves 10-12

Tastes better than it looks!

Tastes better than it looks!

I’m sharing this recipe for the first time in all the years we have been making it with our customers

2 Eggs

1 Cup sugar

5 Tbsp flour

1/2 tsp. baking powder

2 1/4 Cups diced dates ( Do not buy the pre-sugared dates)

1/2 Cup diced walnuts

1 Tsp. vanilla

3 oranges, peeled and sectioned

2 bananas, sliced

1 can ( 20 oz.)diced pineapple, drained or 1/2 fresh pineapple diced

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2 Cups heavy cream

1/4 Cup sugar

1/2 tsp vanilla

Preheat oven to 325. Grease a sheet pan and set aside.

In a stand mixer with the whisk attachment beat eggs and 1 Cup of sugar at medium speed for 3 minutes until light and fluffy.

Fold in flour and baking powder. Add walnuts ,dates and vanilla.

Pour mixture onto prepared sheet pan and spread to 1/2”.thickness.(The mixture will puddle on the sheet pan but will not fill it.)

Bake 20-25 minutes- the crust should be firm on the surface and slightly gooey but not runny on the inside. Let the crust cool. ( Crust can be made a week in advance if wrapped and stored in a cool spot.)

When ready to serve, break the crust into pieces. Don’t worry if the pieces aren’t same size- the fruit will cover all!

Line a serving platter with the crust pieces. Top with bananas ,oranges and pineapple.

Whip the heavy cream with 1/4 Cup of sugar and vanilla until stiff.

Top the fruit with whipped cream and refrigerate until ready to serve. This dessert is best prepared 3-4 hours before serving.

Posted on December 1, 2018 .