Tequila Chicken Crêpes

Tags

beans, cheddar, cheddar cheese, chicken, cilantro, crêpes, dinner, food, foodie, garbanzo, lunch, postaday2011, recipe, tequila

Crêpes… I love crêpes. I always keep a stack of them in the freezer. So tonight, when I pulled them out to thaw for dinner, I looked in the freezer to see what I could throw into them. Chicken breasts, garbanzo beans, summer sun ripened tomatoes I had diced and frozen… mmm. Then I looked in the fridge and pulled out some leftover diced green chilies, fresh cilantro, heavy cream and cheddar cheese…

Tequila Chicken Crêpes

Ingredients:
6 -8 crêpes, 4 boneless skinless chicken breasts, 2 Tbsp. olive oil, 2 Tbsp. minced onions, 1/4 tequila, 1 c. diced green chilies, 2 c. diced tomatoes, 2 c. garbanzo beans, 1 Tbsp. fresh chopped cilantro, 2 c. cheddar cheese, 1 c. heavy cream

Directions:
Warm oil in skillet and add onions. Brown chicken and cook until no longer pink on inside. Add tequilla and chilies and simmer. Add tomatoes and garbanzos and simmer. Drain liquid and reserve, keep chicken mixture warm. In a small sauce pot, add 2 c. liquid, heavy cream, cilantro and cheddar cheese. Heat over medium low heat stirring constantly until well combined. Fill crêpes with chicken mixture and top with cheddar sauce. Serve hot.

What meals do you make from freezer ingredients?

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Ginger Chicken with Curried Barley and Pineapple & Mango Salsa

Tags

barley, chicken, cilantro, curry, dinner, entree, food, foodie, fruit salsa, ginger, lime, mango, pineapple, postaday2011, recipe, salsa, side dishes

I love to freeze fresh fruit chunks when I have extra during the summer. Feeling the need for Spring to get here fast, I checked my freezer for my supply. Unfortunately I was out. Fortunately the supermarket carried frozen mango chunks and pineapple chunks and it had me thinking…

I love the sweet and tangy combo of fruit salsa.  Tomato black bean salsa on top my tacos. Spicy peach salsa with blue tortilla chips. Mango black bean salsa on porkloin (for Hubster). Pineapple mango salsa on chicken… mmm… I love it all.

Ginger Chicken with Curried Barley & Pineapple Mango Salsa

 

The picture isn’t the best, but I really enjoyed this.

Pineapple Mango Salsa Ingredients:
2 c. cubed mango, 2 c. chopped pineapple, 1 c. chopped green chilies, 1 lime, 1 Tbsp. minced onions, 1 Tbsp. fresh cilantro, fresh cracked black pepper, fresh ground sea salt

Pineapple Mango Salsa:
Juice and zest ingredients. Toss ingredients all together and keep chilled.

Curried Barley Ingredients:
3 c. water, 1 c. pearl barley, 1 Tbsp. minced onions, 1 tsp. curry powder

Curried Barley Directions:
Add onions to water and bring to boil. Add barley, cover and reduce heat. Simmer for 45 minutes.

Ginger Chicken Ingredients:
6 boneless skinless chicken breasts, 1/2 fresh grated ginger, 2 Tbsp. grated carrot, 1 Tbsp. sesame oil, 2 Tbsp. tomato paste, 1 tsp. celery seed, fresh cracked black pepper, fresh ground sea salt

Ginger Chicken Directions:
Place chicken in zipper top bag or bowl and set aside. In a food processor blend all remaining ingredient. Pour over chicken and keep chilled. Pour chicken and marinade on baking tray. Bake at 350°F for 30 minutes or until done.

To Serve:
Plate curried barley and arrange chicken breast in center. Top with pineapple mango salsa and serve hot.

What is your favorite pineapple recipe?

 

Watermelon, Black Bean & Feta Salad

Tags

basil, BBQ, black beans, brunch, cilantro, feta, food, foodie, lime, picnic, pignolias, pine nuts, postaday2011, potluck, recipe, salad, seasonal favorites, seasonal recipe, summer, summer salad, watermelon

Watermelon Feta salads have been all over the internet this summer, and I’ve delay posting mine. I first created my recipe when I was inspired by this recipe. Knowing Hubster would never eat it with the olives, or the onions, or the mint… (and he thinks I’ma picky eater). The only things I kept the same was the watermelon, Feta and Lime…

Watermelon, Black Bean & Feta Salad

Ingredients:
cubed watermelon, crumbled Feta cheese, cubed cantaloupe, black beans, pine nuts (pignolias), fresh chopped basil, fresh chopped cilantro, 2 limes, 4 Tbsp. extra virgin olive oil, fresh cracked black pepper, fresh ground sea salt

Directions:
Zest and juice limes. Mix together, EVOO, lime zest, lime juice, basil, cilantro, salt and pepper to create dressing. Toss together watermelon, black beans, pine nuts and Feta cheese. Drizzle with dressing. Serve chilled. Garnish with basil leaf.

I used all of my remaining basil on this recipe, so I did add mint after all… as a garnish. Also, we don’t currently have pine nuts in our pantry, so I had to omit them from today’s dish.

Try to add protein to most of my summer salad recipes. Delicious!

What’s unique about your version of a Watermelon Feta Salad?

Grilled Corn on the Cob Discs

Tags

appetizers, barbacue appetizers, basil, basil lemon, BBQ appetizers, cilantro, cilantro lime, corn, corn on the cob, dill, dill orange, Father's Day Menu, grill, grill recipe, grilling, lemon, lemon basil, lime, lime cilantro, orange, orange dill, summer grill, summer recipe

Summer Grilling
June is here and summer is around the corner (my summer vacation starts Friday!)… These corn discs are great for parties, everyone can have as little or as much as they like. Their tiny size makes them perfect for kids or as appetizers. Great idea for a Father’s Day Menu!

Grilled Corn Discs

Ingredients:
corn, butter, fresh chopped cilantro, fresh ground sea salt, fresh ground pepper, lime juice, lime zest

Directions:
Husk corn and throw away husk and silk. Slice cob into 2″ thick discs. Soak in water with a splash of lime juice (or lemon juice). Grill discs over medium heat, turning a few times. Mist discs with lime juice as they grill. Remove from heat and brush or rub with butter to your liking, toss in cilantro, sea salt, pepper and zest. Serve hot.

*Play around with combinations of lime, orange and lemon juice and zest for the corn. Change it to use and match your favorite fresh herbs.

My Favorite Combinations: Lime Cilantro, Lemon Basil, Orange Dill

Guacamole Chicken

Tags

avocado, chicken, cilantro, Cinco de Mayo, dinner, fiesta, food, grill, grilling, guacamole, guacamole chicken, lime, recipe, Semi-Mexican, spring recipe, summer chicken, summer recipe, Tex-Mex

First of all, Happy Birthday to my big sister! She turns 30 today!

Cinco de Mayo week continues with last night’s dish: Guacamole Chicken
This was very delicious! I served it with the Mexican Rice I had left.

Guacamole Chicken

Guacamole Ingredients:
2 ripe avocados, 1/2 red onion, 1 lime, 2 chilies, handful fresh chopped cilantro, fresh ground sea salt, fresh ground black pepper

Guacamole Directions:
Half lime, squeeze juice, zest and set aside. Cut avocado in half, discard seed, and scoop fruit from skin. Immediately add lime juice to avocado and mash together. Add all ingredients in processor and blend until smooth.

Chicken Ingredients:
lettuce, guacamole, sour cream, fresh cilantro, chicken breasts, lemon juice, garlic powder, fresh ground sea salt, fresh ground black pepper

Chicken Directions:
Marinate chicken in lemon juice, garlic, salt and pepper for a few hours. Grill (or bake, or cook) over medium heat until no longer pink inside and juices run clear. Place chicken breast on a bed of lettuce, cover with guacamole, top with sour cream and fresh chopped cilantro.

Ole!

*You can also leave ingredients in small cubes for a chunkier guacamole. For this dish I prefer a smooth guacamole.

*Next time I’ll top with fresh diced tomatoes, I just happened to be out of them this time.

I hope you all had a wonderful Cinco de Mayo…