June – Garlic Lime Chicken Tacos

June – Garlic Lime Chicken Tacos

Looking for the perfect way to use up any leftover chicken from your 4th of July BBQ? This one will also get you out of a hot kitchen and put dinner on the table quickly. No leftovers? A rotisserie chicken from the store works well. You could also saute or grill a few boneless chicken breasts or thighs and give them the same treatment. Any way you choose, this is quick and easy.

Lime Garlic Chicken Tacos

Lime Garlic Chicken Tacos

The recipe is simple but toasting the tortillas directly over the gas burner on your range, or on the grill, or even on a grill pan, makes a huge difference. That toasty and roasted flavor adds something special, as does the cilantro and lime crema.

Ingredients:

  • 1 lemon
  • 2 limes
  • 1-2 tablespoons finely minced jalapeno
  • 2 garlic cloves, finely grated or minced
  • 2 avocados, peeled and pits removed, diced or sliced (sprinkle with a little lime or lemon juice to keep them from turning brown)
  • 16 cherry tomatoes, cut in half or quartered (or some jarred tomato salsa)
  • 6 cups of leftover chicken
  • 2 – 3 tablespoons of neutral oil
  • 12 corn tortillas
  • 6 oz of cheese (Cotija, feta, cheddar, Monterey jack, or other) shredded or crumbled
  • 4 tablespoons chopped cilantro for garnish
  • Cilantro and lime crema

See the previous post for the cilantro and lime crema.

Cilantro Lime Crema

Cilantro Lime Crema

If you don’t have any leftover chicken on hand either – saute 2 large cubed boneless chicken breasts or 5 cubed boneless thighs in the oil until cooked through. Remove the pan from the heat and proceed with the recipe.

Or, brush with oil and place the whole breasts or thighs directly on the BBQ. When cooked, remove from the heat, slice and proceed with the recipe.

Method:

  1. Prepare the lime and cilantro crema.
  2. Juice the lemon and limes, place in a small bowl with the minced garlic and jalapeno. Set aside until ready to use.
  3. Place a skillet over medium heat, add the oil. When the oil is hot add the leftover chicken, cook until heated through.
  4. While the chicken cooks, toast the tortillas over a cooktop burner, grill top or grill pan. Use tongs to turn so you toast both sides.
  5. When the chicken is heated, toss with the lime/lemon juice mixture, salt and pepper.
  6. Stuff the tortillas with chicken, avocado, tomato, and cheese. Garnish with the crema and cilantro.

I bet the folks over at Fiesta Friday would find this useful. It’s Fiesta Friday #438, a virtual (can you believe how many things are still virtual!?) blogging party that predates Covid. Angie hosts the party and I am this weeks cohost.

Click on the Fiesta Friday link to find ideas for celebrating the 4th, decorating your home, or keeping the kids busy with crafts now that school is out.

 

June – Cilantro and Lime Crema

June – Cilantro and Lime Crema

Cilantro Lime Crema

Cilantro Lime Crema

 

Use this easy and quick lime crema to add flavor to tacos, tostadas, nachos or drizzle it over a bowl of tortilla or black bean soup. During the warmer months I keep a small jar of it on hand to add a cooling (although you could make it ‘hot’) jolt of flavor. Dairy products will soften the heat of spicy foods.

I only used a tablespoon of finely minced jalapeno but feel free to add more if heat is your thing.

Ingredients:

  • juice and zest of 2 limes
  • 1 cup of sour cream
  • 1/4 cup of finely minced cilantro
  • 1 tablespoon of finely minced jalapeno (or more to taste)
  • pinch of kosher salt

Method:

  1. In a small bowl whisk together all the ingredients, saving a few zests of the lime and cilantro leaves to garnish.
  2. Refrigerate until ready to use.

That’s all there is to it. It will keep a few days in the fridge, thickening slightly.

I bet the folks over at Fiesta Friday would find this useful. It’s Fiesta Friday #438, a virtual (can you believe how many things are still virtual!?) blogging party that predates Covid. Angie hosts the party. Click on the link to find ideas for celebrating the 4th, decorating your home, or keeping the kids busy with crafts now that school is out.

 

May – Overnight Croissant French Toast Bake with Coffee Rum Sauce

May – Overnight Croissant French Toast Bake with Coffee Rum Sauce

Get ready for the perfect Mother’s Day brunch dish. Why do I say perfect?

Easy – check,

No fussy ingredients – check,

Make the night before – check,

Absolutely delicious and decadent – double check!!

Overnight Croissant French Toast

Overnight Croissant French Toast

Have a relaxing morning as this dish bakes to a delectable double layer, crisp on top and creamy below. You will be a hero to whom ever you serve it to. This is also the perfect dish to contribute to a brunch pot luck, or serve overnight guests. You only need some fresh fruit, coffee or tea round out the meal.

It’s good the next day, reheated (or cold right out to the baking dish).

My taste testers thought it would make a perfect dessert with some dried fruit added to the base.

Overnight Croissant French Toast

Overnight Croissant French Toast

This recipe will generously serve 6 and 8 to 10 if it is part of a larger menu.

I will include the recipe for the coffee rum sauce (easy, easy, easy). A simple custard sauce would be a wonderful accompaniment as well, especially at breakfast time.

Overnight Croissant French Toast Bake with Coffee Rum Sauce

Ingredients:

  • 8 croissants (stale is perfectly ok)
  • 4 large eggs
  • 1 1/2 cups (354 ml) heavy cream
  • 1/2 cup (117 ml) pure maple syrup
  • 1 tsp (5 ml) vanilla paste or extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg

Coffee Rum Sauce

  • 1 cup (235 ml) coffee ice cream, melted
  • 2 oz (59 ml) dark rum

Method:

  1. Butter a 9 x 13 inch baking dish.
  2. Tear the croissants into 2 inch pieces and set into the baking dish.
  3. In a large bowl, whisk the eggs, cream, maple syrup, vanilla, cinnamon and nutmeg. Pour over the croissants and gently toss to make sure they are coated with the custard mixture.
  4. Cover and refrigerate overnight.
  5. Remove the dish from the refrigerator 30 minutes before baking and allow to come to room temperature.
  6. When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Bake, uncovered, for 35 to 40 minutes until golden and the custard has set but is still soft.
  7. Combine the melted ice cream with the dark rum and serve over the warm French Toast Bake.

I think melted vanilla ice cream would also be good, with our without the rum.

Note: This can also be prepared several hours in advance, it need not be overnight.

I am taking this to Fiesta Friday #431, hosted by Angie. It’s just in time for Mother’s Day.

Overnight Croissant French Toast

Overnight Croissant French Toast

The recipe comes from the ‘effortless entertaining cookbook’ by Meredith Steele.

April – Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)

April – Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)

This whole meal vegetarian salad was perfect as part of a Moroccan inspired dinner party. The couscous in this salad soaks up the spicy, lemony dressing and marries it to the roasted vegetables and chickpeas. Serve the salad warm, at room temperature, or chilled.

Moroccan Salad

Moroccan Salad

The salad is vegan as well as vegetarian. I served it with sides of warm pita, sliced feta, more olives and an eggplant dip.

Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)

Ingredients:

  • 1 medium head of cauliflower, trimmed to 1-inch florets
  • 1 small bunch of carrots, peeled and cut into 1/4 inch slices
  • 3 tablespoons of olive oil
  • 1/2 teaspoon of kosher salt
  • 1/2 cup of whole-what couscous
  • 1 14.5 ounce can of chickpeas, drained and rinsed
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup of chopped pitted brine-cured green olives
  • 1/4 cup currents
  • 1/4 cup toasted sliced almonds
  • Additional Italian parsley sprigs as garnish
  • Lemon Slices for serving

Moroccan-Spiced Dressing:

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt

Method for the dressing:

  • Toast the cumin and coriander seeds in a small heavy dry skillet until they are toasted and fragrant.
  • Remove the skillet from the heat and stir in the turmeric and cinnamon. Let them cool and grind in a mortar and pestle or spice grinder and coarsely grind.
  • In a small bowl or jar, combine the spices with the olive oil, lemon juice, garlic and salt. Whisk or shake to blend.

Method for the salad:

  1. Preheat the oven to 450 degrees F
  2. Brush a heavy large rimmed baking sheet with olive oil. In a medium bowl, toss the cauliflower and carrots with 3 tablespoons of olive oil. Spread the vegetables in a single layer on the baking sheet and sprinkle with 1/4 teaspoon salt.
  3. Roast the vegetables until browned in places and tender, stirring once. It will be about 15-25 minutes.
  4. Meanwhile, bring 1/2 cup water and the remaining 1/4 teaspoon salt to a simmer in a small saucepan. Remove from the heat and add the couscous, stirring. Cover and let sit for 5 minutes. Fluff with a fork.
  5. Transfer the couscous to a large bowl; mix in the cauliflower, carrots, garbanzo beans, green onions, chopped parsley, cilantro, olives and currents.
  6. Add the dressing to the salad and mix. Season with salt and pepper.
  7. Garnish just before serving with the almonds and parsley sprigs.

The salad can be prepared one day ahead and refrigerated.

Moroccan Salad

Moroccan Salad

The recipe came for a cookbook written by Jeanne Kelley called ‘Salad for Dinner‘.

April – Ode To Trader Joe’s Salad

April – Ode To Trader Joe’s Salad

TJ Salad

TJ Salad

Why do I call this TJ’s Salad? Because all the time saving ingredients came from there…

Precooked and vacuum packed lentils – check

Pre cubed butternut squash – check

Brussels sprouts – check

Organic pre-washed arugula – check

Candied and toasted walnuts – check

Fresh goat cheese – check

Boneless chicken thighs – check

You could save even more time if you used their precooked chicken breasts. I would simply cut them into 1/2 inch slivers, toss with olive oil and season with ground cumin and coriander. Let them sit in the fridge for an hour or so (if you have time) to let the seasonings sink in.

I cooked the chicken, butternut squash and Brussels sprouts earlier in the day so they would have a chance to cool before being tossed in the salad.

This is a whole meal salad, everything you need in one bowl.

Ode to Trader Joe’s Salad

Ingredients:

  • 1 1/2 lbs of boneless and skinless chicken thighs
  • 1/2 package of precooked lentils (about 1 1/2 cups)
  • I package of pre-cubed butternut squash (about 2 cups)
  • 3 cups of Brussels sprouts, halved or quartered if large
  • 1/2 cup of candied walnuts
  • 1/3 log of fresh goat cheese
  • 1/2 package of organic arugula – about 3 handfuls
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • Kosher salt and freshly ground pepper
  • 1 garlic clove, finely minced
  • 2 tablespoons of red wine vinegar
  • 5 tablespoons of olive oil

Method:

  1. Preheat your oven to 400 degrees F
  2. In a bowl toss the butternut squash with a tablespoon of the olive oil and a pinch of salt. Add them to a sheet pan.
  3. Toss the halved or quartered Brussels sprouts in the same bowl with another tablespoon of oil and salt. Add them to another sheet pan. (I usually line the pans with parchment paper for easier clean up.)

    Quartered Brussels Sprouts

    Quartered Brussels Sprouts

  4. Roast both pans for about 30 minutes until the edges of the vegetables are brown and toasty looking. Remove from the oven and let them cool.
  5. Meanwhile cut the chicken thighs into strips about 1/2 inch wide and 1 inch long. Toss them in a bowl (you can use the same one) with a teaspoon each of ground cumin, coriander and kosher salt (if not using kosher, use less).
  6. Heat 1/2 tablespoon of olive oil in a frying pan and add the chicken. Saute until cooked through, then put aside until time to assemble the salad.
  7. Place the lentils in a large salad bowl. Season with the 2 tablespoons of red wine vinegar, pinch of salt, the minced garlic, and the remaining olive oil. Taste and adjust the seasonings to your own liking. Let them sit until you are ready to assemble the salad.
  8. When you are ready to eat, add the roasted vegetables to the lentils and toss. Add the chicken, toss again. Add the arugula and walnuts and toss. Taste and adjust any seasonings.
  9. Garnish with dollops of the fresh goat cheese.

 

This could easily be a vegetarian entree without the chicken. Roasted tofu would be wonderful as well. I would season the tofu with the cumin and coriander before roasting until it has crispy edges. A trick I learned is to coast the butternut squash (or tofu or sweet potatoes) with a generous teaspoon of cornstarch after the oil and before roasting. The edges get super crispy while the center is still creamy.

Butternut Squash

Butternut Squash

I  am going to take this salad to the folks on Fiesta Friday. It’s Fiesta Friday #428 and it’s been ages since I have contributed. It’s all our new puppies fault plus the demands of spring gardening. Who knew retirement would be so busy! Fiesta Friday is hosted by Angie and this week’s cohost is Jhuls @ The Not So Creative Cook

Shanna

Shanna AKA ‘Pig Pen’