Cheesy Chipotle Chicken and Corn, Tomato, and Avocado Salad

Cheesy Chipotle Chicken

 

Cheesy Chipotle Chicken

4 chicken breasts

1 c mexican creama, found in the dairy section  ( or 3/4 c sour cream and 1/4 c mayo mixed)

2 chipotle chilis in adobo chopped

1 1/2 c queso fresco (mexican cheese found in the dairy section), crumbled

 

Preheat oven to 350, mixed chopped chipotle chilis with crema in a shallow bowl/dish. Crumble queso fresco onto a plate or shallow dish. Dredge chicken breast in creama mixture, then dredge into cheese and place in a baking pan.

Cheesy Chipotle Chicken

Bake for 30 minutes or until chicken in no longer pink ( use a meat thermometer)

Cheesy Chipotle Chicken

 

A great accompaniment to this dish is a Corn, Tomato and Avocado Salad. Mix one bag cooked frozen corn with 1 c chopped cherry tomatoes and 1/2 chopped avocado. Add 1 T chopped cilantro. Squeeze the juice from half a lime over the top and add salt and pepper.

Corn, Avocado, and Tomato Salad

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Happy Cinco De Mayo!

Cinco De Mayo is this weekend and I will be in London but here are some recipes for you to enjoy while I am gone.

Spicy Tequila Pulled Pork

Spicy Tequila Pulled Pork

Beer Ritas

Beer-ritas

Chicken Frito Pie

Chicken Frito Pie

Chicken Frito Pie

Cactus Pear Margaritas

Cactus Pear Margarita

Salsa and Guacamole

Homemade Salsa and Guacamole

Calabacitas

Calabacitas

IMG_3571 IMG_3554

and here are some ideas for decor

Enjoy!

Cobb Salad, Family Style

I love a good Cobb Salad, it is so easy and so versatile. I like to serve mine in a glass 9×12 pan and serve it family style so that everyone can pick and choose what toppings they like, it’s is kind of like a low carb taco night. Use the ingredients your family likes and serve with a vinaigrette or ranch dressing.

Family Style Cobb Salad

2 heads of romaine hearts chopped into bite sized pieces

2 tomatoes chopped

1 ripe avocado peeled and chopped ( sprinkle with lemon or lime juice to prevent discoloring)

2 cups cooked chicken or turkey chopped ( I used a rotisserie chicken from my stores deli)

6 slices of  cooked bacon chopped

1/2 c blue cheese crumbled ( Use feta or even cheddar if that is your family’s preference)

3 hard boiled eggs chopped

Add lettuce to the pan, top with remaining ingredients, in rows. Sprinkle with salt and pepper if desired. Serve with dressing and tongs so that each person can get the ingredients they desire. This salad is also great for parties and pot lucks.

Easy Mustard Vinaigrette 

2 T olive oil

3 T red wine vinegar

1 t dijon mustard

salt and pepper

whisk together all ingredients, serve over salad.

Pinspired: Cucumber and Avocado Summer Rolls

I was looking for a starter to bring to a barbecue at my in-laws. It’s August and its hot as can be here in Florida so I didn’t want to do anything that required an oven. I was stumped so I went on to Pinterest,  and reviewed my boards, I had pinned this Summer Roll recipe from Williams-Sonoma awhile back. It seemed perfect but I have never made Summer rolls before, never used rice paper, so I had my reservations. I couldn’t come up with anything else though so I decided to go for it. I am glad I did. I have to say as long as you prep all the ingredients before hand and follow the instructions it’s pretty easy and the rice paper is much more forgiving that I thought it would be. My husband even rolled a few and had no trouble and he is not a patient man. They were so fresh and delicious, I will be making these again, and again. My only snag was my neighborhood supermarket was out of rice paper ( normally my market has it by the pre-made sushi/fish counter). I had to take a trip to the Asian market, but that was fine, they were super friendly and had several different kinds, their prices were cheaper than the supermarket too.

Cucumber and Avocado Summer Rolls

For the dipping sauce:

juice from 1/2 lime

2 T canola oil

2 T rice wine vinegar

1/2 Dijon mustard

1/2 soy sauce

1 t brown sugar

1/4 t red pepper flakes

Mix all ingredients together in a small bowl

For the Rolls:

1 package rice paper rounds (I used about 12)

1 head green leaf lettuce, washed, leaves left whole (not iceberg or romaine hearts, it needs to be soft and flexible)

1 bunch basil

1 bunch mint

about 2 c matchstick carrots (or carrots and shred them yourself)

2 haas avocados peeled and diced

2 T lime juice

1/4 t salt

1 english cucumber peeled and cut into matchstick like strips

Prep all vegetables. put into piles or bowl for easy access. For the avocado, toss with lime juice and salt to prevent browning. To cut the cucumber, cut into 4 pieces and then slice into planks

turn on its side

and then cut into thin strips

Get a large sallow pie plate or bowl and fill with warm water, must be big enough to submerge whole sheet of rice paper. Place a clean kitchen towel in front of the water and all prepped ingredients next to it. (I had not yet chopped my avocado in this picture)

Submerge 1 sheet of rice paper into water until pliable, place on towel, submerge 2nd sheet and place directly on top. Each roll will have a double ply of rice paper. Then Place one lettuce leaf on top of paper (tearing if needed to fit) the Horizontally , one row of carrots, one row of cucumber and one row of avocado, then place 2 mint and 2 basil leaves on top.

lift bottom edge of rice paper up and over the filling and roll once to make a tight cylinder. If paper sticks to towel, use water to wet fingers and gently pull off. Fold in the sides of the paper and continue to roll into a cylinder shape, place seam side down on a platter and continue rolling the rest of the rolls, place a wet paper towel between layers to prevent sticking.

Cut on the bias and serve with dipping sauce.

Taking Taco Night Up a Notch, Homemade Salsa and Guacamole

Sure I used to eat jarred salsa when I was a kid, I think I even liked it, but once I found out how easy it was to make my own I have been doing it ever since. Simple, fresh and delicious, try making your own for this weeks taco night.

Gather your ingredients:

3 ripe tomatoes , cut into quarters

1 T lime juice

3/4 of a medium sized, red onion (ratio of tomatoes to onion should be about 3 to 1), cut into quarters

1/2 jalapeno, sliced (I used 1/2 because this was a big one from my garden, use as much as you want depending of your spice tolerance)

2T of fresh cilantro

1t salt

Add tomatoes, lime juice, onion, and jalapeno to a food processor, pulse until chopped and combined, add cilantro and salt and do about 4 more quick pulses.

Pour into a bowl and let sit at room temp at least 15 min before serving.

That was easy, now don’t even clean up, were making Guacamole.

Cut 3 Avocados in half, remove pit and scoop into food processor (its ok if there is some salsa left in it)

add 1/2 cup of your already prepared salsa

add 1/2 tsp lime juice

salt and pepper to taste

Pulse ingredients until smooth and incorporated

Voila, now you have homemade guacamole too. Serve guacamole immediately or cover tightly and put into the refrigerator,