Not entirely sure where April went but since it is now May and Cinco de Mayo is approaching I figured my first post should be a dish with some Mexican flare. While the holiday is primarily celebrated in the United States and Mexico, over the years there have been more celebrations being held here in Canada as well. I have several friends that celebrate the holiday and offer up amazing traditional meals for family and friends to enjoy. I myself being a huge fan of Mexican Cuisine could not be happier to celebrate as well. For those of you who do not know what Cinco de Mayo is, it is celebrated yearly on May 5th and is meant to “commemorate the cause of freedom of Mexican-American communities during the first few years of the American Civil War”
Now I know that what we consider “Mexican” food is not entirely serving the country’s cuisine justice. The food we have come to know and love has for the most part been westernized to appeal to the masses. This is the case with just about any ethnic food we enjoy today. If you were to go to China, Greece, Italy, India or basically any where else in the world, the food you would enjoy there if you were willing to try that countries REAL cuisine would most likely surprise you. That being said, here is my take on Mexican wraps, a very simple and quick dinner option when you want something full of flavor and won’t take you hours to prep. There are endless ways to alter this dish too, you can choose not to have cheese or guacamole, use different wraps and even add in different things to the filling. Have fun with it.
Ingredients for Filling:
- 3 Chicken Breasts (cubed & seasoned with garlic powder)
- 4 Tbsp Diced White Onion
- 4 Diced Roasted Red Peppers
- 2 Large Garlic Cloves (minced)
- 1/2 Red Cabbage (chopped thin)
- Juice from 1 Lime
- 4 Tbsp Taco Sauce (I used medium)
- 2 Tsp Ground Cumin
- 2 Tsp Onion Powder
- 1 Tsp Cayenne
- 2 Tsp Paprika
- 1 Handful of Chopped Parsley
- 3 Tbsp Olive Oil
- In a large pan heat up oil and throw in your onions. Saute until they are golden and toss in your chicken. Cook until you do not see pink (approx 5 mins) stirring frequently.
- While the chicken cooks put your taco sauce in a measuring cup and add 1/4 cup of water. Add in the lime juice and all the spices. Mix everything together.
- Mix it all together and add your peppers. Cook for about 5 minutes to allow everything to mix together.
- Throw in the cabbage and parsley and cook for about 1 – 2 more minutes to allow it to soften.
Ingredients for Guacamole:
- 1 1/2 Ripe Avocados
- 1 Garlic Clove (minced)
- Juice from 1/2 Lime
- Salt & Pepper to taste
- Mush your avocado with a fork then add in the rest. Mix until smooth.
Serving your Wraps:
- On a whole wheat wrap or corn tortilla spread some guacamole.
- Shred some Monterrey Jack cheese on *optional
- Spread your chicken and veggie mix
- Wrap and enjoy 🙂
This perfectly simple and delicious breaded chicken recipe has been altered from my moms original. The sauce on the other hand is something I whipped up to compliment the chicken.
The trick to not having dry and burnt chicken is cooking it slowly. Meaning, do not do the typical “fried” food and cook it on high heat. All you need is a bit more time on a lower temperature.
I make this when I am looking for a bit of comfort food. Hope you enjoy it as well.
Ingredients for the Chicken:
- 4 Chicken Breasts (thinly cut and tenderized a bit)
- 1/2 Cup Fresh Bread Crumbs
- 1 Cup Unsweetened shredded coconut
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Cayenne Pepper
- 1/2 Tbsp Paprika
- 2 Eggs (beaten)
- 2 Tbsp Coconut Oil
- 2 Tbsp Olive Oil
- Tenderize your chicken slices and set them aside.
- In a shallow bowl combine the bread crumbs, coconut and spices and mix.
- In another shallow bowl beat your eggs.
- Bread your chicken by dredging it through the egg followed by the breading and set aside.
- In a large frying pan heat up your coconut and olive oil on high heat. (make sure the bottom of the pan is covered with at least a millimeter of oil, you may need to add more of each oil depending on the pan size)
- Once the oil is hot gently place your chicken into the pan and reduce the heat to medium. Cook the first side until you see it turn white around the edges. Turn to the other side using a fork and cook until each side is nicely golden. (approximately 3 mins per side depending how thick your chicken is)
- Take the chicken off the heat and place on a paper towel lined plate.
- Repeat the frying process for as many batches as you need. Mine usually takes 2-3 batches.
* TIP: Only flip the chicken once. This way it doesn’t dry out. If you are unsure of when to flip lift an edge to see if it is golden. If it is golden with white around the edges it is ready to be flipped.
Ingredients for the Sauce:
- 5 Tbsp Finely chopped Leeks
- 1 Small finely chopped Shallot
- 3 Tbsp chopped Chives
- 2 Large cloves Garlic (minced)
- 4 Tbsp Spicy Brown Mustard
- 6 Tbsp Cream
- 3 Tbsp Water
- 1 Tbsp Olive Oil
- In a small sauce pan heat up your olive oil.
- Toss in your leeks and shallots and cook for about 3 minutes or until they become soft.
- Deglaze the pot with the water and add in the mustard. Stir well to combine everything. Reduce heat to low.
- Add in your garlic followed by the cream and stir.
- Bring everything to a boil and reduce heat again to simmer.
- Cook for about 3 minutes allowing everything to combine.
- Toss in your chives and stir.
- Serve over your chicken.
The No Mayo Coleslaw I paired this chicken with will be be my post tomorrow so check back 🙂
I have been a bit under the weather lately as you can tell from my last post. With that said, I have been looking for quick meals with a lot of taste. And for some reason I have been craving spicy and tangy food the last two days. So after I finally dragged myself to the kitchen wrapped in a blanket the other evening I was looking for anything I could manage to make in under 30 minutes. This is what was scrounged up, basically my take on chili chicken. While dousing chicken in a chili sauce would have been much easier I made the sauce from scratch and it only took 5 minutes. Within 30 minutes I was back to be being curled up on the couch.
You will need 4 Boneless and Skinless Chicken breasts cubed and seasoned with some paprika.
For the Sauce:
- 2 Tbsp Fresh Minced Ginger
- 2 Tbsp Sesame Oil
- 3 1/2 Tbsp Soy Sauce
- Juice from 1 Lime
- 1 Minced Garlic Clove
- 1 Tbsp Chili Flakes
- 1 Tbsp Olive Oil
For the Garnish:
- 2 Green Onions (finely chopped)
- 1 Handful of Fresh Cilantro (finely chopped)
- Sesame Seeds
1) Combine the above in a bowl.
2) In a large pan or wok heat up your Olive oil with about a tablespoon of water. Toss in your cubes of chicken and cook until they are no longer pink.
3) Add in the sauce and cook until it is no longer watery. (approx. 5 mins) Let the chicken brown a bit in the sauce then toss in the garnish mix.
Combine it all and serve with your choice of side. I myself did fresh cubes of cucumber.
Let me begin with I LOVE Mexican food! The flavors, the spices the variety…any time I am looking for an awesome comfort food, chances are it includes something Mexican inspired. Now I cannot really explain how I came about to make this dish. Basically I asked my husband if he had any cravings for dinner that evening and all I got was “not really, anything is good” helpful isn’t it? Out of that however came the most random thought….Poblano Peppers! I had made them years ago, but since then have not made another attempt after having an awful meal served to us while on a vacation in Mexico. Who would have known…there is a bad way to serve these peppers, burnt to a crisp and filled with cream cheese and corn. Now, I am sure if done right that combination would have worked very nicely, they just did not make it happen. There are endless ways to make the stuffing for these peppers and really if you look throughout the Internet you will come across something you will like. I wanted something healthier than a container of cream cheese for dinner so this is what I whipped up. Since these pepper take on a slightly smoky flavor when broiled, using the freshness of cilantro and lime in the stuffing worked very well. (This dish is now being served next month at my wonderful Mother’s 50th Birthday)
- 4 Cooked Chicken Breasts (finely chopped)
- 6 Medium Poblano Peppers
- 1 Medium Portabello Mushroom (finely chopped)
- 1 Tomato (finely chopped)
- 1/2 Red Pepper (finely chopped)
- 3 Tbsp White Onion (finely chopped)
- 5 Baby Corns (finely chopped)
- 1 Handful of Fresh Cilantro (chopped)
- Juice from 1 Lime
- 1 Garlic Clove (minced)
- 1 Tsp Ground Cumin
- 1 Tsp Onion Powder
- 1/2 Tsp Smoked Paprika
- 4 Tbsp Taco Sauce (I used Mild)
- 1/4 Cup Grated Monterrey Jack Cheese
1) Preheat your broiler to 500F. Wash your Poblano Peppers and cut them open from stem to tip. Place them on a lightly greased baking sheet and put them in the oven. Roast your peppers (turning frequently) until they are blackened. (approximately 10 mins)
2) Remove your peppers from the broiler and remove the seeds and skins. Let them cool.
3)In a large pan heat up 2 Tbsp of olive oil and then saute your onions.
4) Toss in your red pepper and mushrooms and continue cooking.
5) Add in the tomato and corn cooking it for about a minute.
6) Add in your chicken, cilantro, lime juice, garlic and spices. Cook for another minute to let the flavors combine.
7) Add in your taco sauce and cheese.
8) Remove for the heat and let it cool for a few minutes.
9) “Stuff” your roasted Poblano peppers with your filling. Don’t be stingy add enough that the filling is visible from the top. You can use toothpicks to hold them together.
10) Place the peppers back on the baking sheet and sprinkle a bit of cheese on top.
11) Place in the broiler for 10 minutes or until your cheese turns golden.
Enjoy 🙂 I served up mine with some tortilla chips and fresh avocado on the side. Yummy!
This is a super easy dinner option especially if you need to feed several people and any left overs can be frozen and saved for another lazy day.
This meal came out of looking for a quick way to use up a bunch of veggies in the fridge while creating something filling.
Last year we went surfing and one of our friends made a casserole for an evening dinner. One pan filled with tons of veggies and rice filled up 8 people! While some of the things used I did not have or what to use in mine, the inspiration was there. I had never attempted to make a casserole before and looking through the Internet most of what I stumbled upon were all creamy and heavy meals. I wanted a healthier version so for mine I didn’t use any cream soup or Parmesan cheese like most ask for. I decided to let my broth and seasonings give this easy dinner its yummy taste 🙂
- 4 Chicken Breasts (cut into small cubes)
- 1 Cup White Basmati Rice
- 3 Carrots
- 2 Celery Stock
- 3 Tbsp Leeks
- 1/4 Cup Brocolli
- 1 Portobello Mushroom
- 1 Large Clove of Garlic
- 1/2 Red Pepper
- 2 Cups Chicken Broth (I used 2 Tbsp of the NO MSG powdered broth and mixed with water)
- 1 1/2 Tsp Ground Cumin
- 1 Tsp Paprika
- 2 Tsp Garlic Powder
- 1/2 Tsp Cayenne
- 2 Tbsp Soy Sauce
- 2 Tbsp Grapeseed Oil (or your favorite oil)
1) Marinate your chicken cubes using the soy sauce and oil. Season it lightly with some paprika and garlic powder.
2) Dice up all your veggies into small pieces.
3) Rinse your rice and place it into a 9″ glass baking dish sprayed with cooking spray.
4) Add in all your diced up veggies and the garlic. Then mix it all together.
5) Preheat your oven to 420F.
6) Mix your broth with the paprika, garlic powder, cayenne and cumin then pour it into the dish.
7) Place your marinated chicken on top making sure it is spread evenly over the rice and veggie mix.
8) Cover with tin foil leaving a small corner open for the steam then bake in the oven for 45mins.
9) After 45 mins, uncover the dish and bake for another 15 mins.
I got to say when I was looking around my kitchen for things I could make for dinner I was at a loss. I haven’t done the groceries yet this week so all I had was a bunch of canned and pickled items and a defrosted package of chicken.
This is what I put on my counter… Green Olives, Roasted Red Peppers, Sundried Tomatoes, Olive Oil, Garlic, Shallots, Rosemary, Balsamic Vinegar and Chicken.
I then decided to make my own take on Tapenade and wrap it up with chicken.
For the Tapenade”esque” filling:
I chopped up 40 medium olives, 3 roasted peppers, 4 tablespoons of sundried tomatoes and 2 cloves of garlic very finely.
Then in a pan, I heated up 2 tablespoons of Olive Oil. Once ready I threw in 1 small shallots (finely chopped) and let it brown followed by the olive mix and sauteed everything for a few minutes to let the flavors combine. Set aside so it can cool.
For the Chicken:
On a large cutting board I filleted my chicken breasts into thin pieces and then took out some emotion with the meat tenderizer to make them even thinner.
I then seasoned my chicken with some white pepper and cayenne and preheat the oven to 425F.
Once my chicken was ready I spread the olive mix over the slices and rolled them up using toothpicks to keep the rolls tight.
I placed my rolls on a baking sheet lined with parchment and brushed a bit of olive oil over them followed by a sprinkling of almond flour.
I then baked them for 25 mins.
For the Sauce on Top:
I simply reduced 1 cup of Balsamic Vinegar on medium heat, chopped up some fresh rosemary and threw it in.
Then once the chicken was ready to be put on the plates I drizzled it with the reduction.
All I can say is what turned out was absolutely delicious!