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Showing posts from July, 2014

Grilled Chicken Taco Salad

Ingredients: 1lb boneless skinless chicken breast halves2 tablespoons chili powder1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon brown sugar¼ teaspoon cayenne pepper1 tablespoon olive oil½ cup black beans (drained and rinsed)5 cups shredded romaine lettucecorn tortilla chips (crushed)1  ¼ cups shredded Colby-jack cheese½ cup halved cherry tomatoes½ cup canned corn kernels (drained)Cilantro Lime Dressing-
1 cup loosely packed cilantro (stems removed)½ cup plain Greek yogurt2 garlic clovesJuice of 1 limepinch of salt¼ cup olive oil2 tablespoons apple cider vinegar Directions:In a food processor combine cilantro, Greek yogurt, garlic, lime juice and salt. With the motor running add the olive oil and vinegar in a slow stream until emulsified. Set aside.In a small bowl combine chili powder, ground cumin, coriander, brown sugar, cayenne pepper, and 1 tablespoon of olive oil. Mix well. Rub the spice mixture onto both sides of the chicken breasts.Lightly grease the grates of a…

Grilled Chicken with Pico de Gallo

A very tasty chicken dish that takes advantage of your summer veggies. Ingredients: Chicken-
½ cup Dijon mustard¼ cup honeysalt and pepper4 boneless skinless chicken breasts4 slices of bacon (diced)6 ounces Monterey jack cheese4 red onion slices Pico De Gallo-
3 roma tomatoes (seeded and chopped)salt and pepper (to taste)¼ red onion (minced)1 garlic clove (minced)1 jalapeno pepper (stemmed, seeded and minced)handful of fresh cilantro (chopped)2 tablespoons lime juice Directions:In a large ziplock bag or coverable bowl combine the mustard and the honey. Sppon ¼ cup of the honey mustard out of the bag and into a small bowl. Cover and set aside. Using a mallet pound the chicken breasts to a thickness of about ½ inch. Season the chicken on both sides with salt and pepper. Place the chicken breasts into the bag and coat with the honey mustard sauce. Seal the bag and place into the refrigerator. Allow the chicken to marinade for at least 1 hour.To make the pico- in a small bowl combine …

Slow Cooker BBQ Chicken

Ingredients 2 lbs boneless, skinless chicken breasts1 cup BBQ sauce¼ cup Italian dressing¼ cup brown sugar1 tbsp Worcestershire saucesalt to taste Instructions Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.Pour over chicken, cover and cook on HIGH for 3-4 hoursOnce time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all the flavor.Serve on buns, over rice, in a tortilla, etc. Top with coleslaw if desired.Recipe Source - Family Fresh Meals

Grilled Chicken Soft Tacos with Spiced Mayo and Avocado Salsa


For the chicken:
zest of 1 lemon
1/2 teaspoon ground cumin
Salt & pepper
Olive oil
4 boneless, skinless chicken breasts, cut in half lengthwise
1 large yellow onion, peeled and cut into 3/4-inch rings

1/2 cup mayonnaise
Juice from 1 lemon
1 teaspoon hot sauce (optional)
1/4 teaspoon cumin

For the Avocado Salsa:
2 large avocados, peeled, pitted and diced
2 medium Roma tomatoes, seeded and finely diced
3 scallions, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped cilantro
1/4 teaspoon hot sauce (optional)
8 taco or fajita-size flour tortillas


Preheat grill pan over medium-high heat.

In a large bowl or plastic food storage bag, combine the lemon zest, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a few tablespoons of oil. Place the chicken pieces into the bowl or bag and toss to combine until evenly coated with the seasonings. In a separate bag or bowl, toss the onion rings with some oil, salt and pepper.

In a small bo…

One Pot Tomato Basil Pasta

Simple way to make a tasty pasta dish.

Ingredients12 ounces pasta (i.e. spaghetti or linguine)
1 can (15 ounces) diced tomatoes with liquid (can also use fresh tomatoes)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish DirectionsPlace pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – maybe leave about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serv…