Chicken Tecate Tacos with Spicy Guacamole

Tender, juicy chicken tacos....what's the secret?? Cheap beer. I got a really big tecate, used half-drank half. Perfect combo! Because I wanted these tacos to be simple, I made the guacamole really chunky to prevent needing lots of topping- so it's full of tomatoes, onions and cilantro!

Chicken
2 Tbsp. Olive Oil
3 Chicken breasts, cut thinly and then chopped
1/2 Jalapeno, diced
1 Tbsp. Cumin
1 Tbsp. Cayenne
1 Tbsp. Chili Powder
1 16 oz. Tecate
1 Lime, Juiced
1 Tbsp. Cilantro, chopped finely
Salt
Pepper

Guacamole
2 Avocados
1/4 Small Red Onion (about 3 Tbsp.)
1 Tomato, chopped
1/2 Jalapeno, diced
1/2 Lime, Juiced
1 Tbsp. Cilantro, chopped finely
Salt
Pepper

Flour Tortillas
Mexican 4-Cheese Blend

In a large skillet, heat the olive oil. Add the chicken and jalapeno.  Cook over medium heat to start getting the sides a little brown. Sprinkle with salt, pepper, cumin, cayenne and chili powder. Cook for about 5 minutes until all the sides are brown. Pour half the beer over the chicken and let simmer for about 20 minutes. Add the lime juice, cilantro, salt and pepper to taste and cook until liquid is really low (approx. 15 minutes). The key is to keep the temperate at a low medium so the chicken tenderizes.

In a separate bowl, smash the avocados with the back of your fork, add the lime juice, a little salt and pepper and mix thoroughly. Add the onions, tomatoes, cilantro and stir.

These can be as basic as you want. I served with just a little cheese on top...but black beans and sour cream would have added a nice touch! Or perhaps some thinly sliced radishes!

Always love taco night!
-e

Kale Salad with Cilantro Lime Dressing

So, over NYE I made a delicious kale salad with broccoli slaw. This recipe is a WAY easier version with the same delicious bite. Same prep for the kale, whatever toppings you want and then just dressing. I love using kale in salad because it stays fresh and doesn't wilt like lettuce.

Salad
1 Bunch Kale
2 Tbsp. Olive Oil
Sea Salt
Toppings: Sliced Avocado, Tomatoes, Scallions, Red Pepper, Toasted Almonds

Dressing
1/4 C. Olive Oil
1 Tsp. Honey
3 Limes, juiced
1 Clove Garlic, minced
1 Bunch Cilantro, finely chopper
1/4 Tsp. Salt
1/2 Tsp. Pepper

Wash kale thoroughly. Removed from stems and chop roughly. Place into large bowl and massage with olive oil and salt, until it has reduced in size and wilted a bit. Set aside.

To make the dressing, combine all ingredients in a blender and puree for about 30 seconds.

Plate salad with toppings of choice and serve dressing on the side. You can mix the dressing in, but I keep it separately because the salad will store better.

A recipe jam-packed with flavor and nutrients! Can't beat kale and it's extreme nutritional value either! So pile this salad on your plate and soak in the vitamin A, C & K! (also said to lower cholesterol levels!)
-e

Thai Turkey Quinoa with Sriracha Lime Dressing

My default is Mexican. Add salsa, avocado, beans...a little shredded cheese if I am feeling devious. I could literally eat a form of tacos every day. Well, my husband likes a little more variety...so I branch out to the other region that has my heart--- Thai. I love the spices and fresh cilantro and lime juice... (Almost sounds Mexican?). This recipe spawned from me having ground meat, quinoa and not wanting to add salsa and black beans to it!! It's spicy, fresh and great for a warm summer night.

Hmm... if you look closely you can see the fresh ginger!

Yes, the dressing is this red!

Quinoa
1 C. Quinoa
2 C. Water
1 Tsp. Ground Cumin
Salt
Pepper

Turkey Mixture
1.5 lbs. Ground Turkey
2 Cloves Garlic, Minced
1 Tsp. Fresh Ginger, Minced
Crushed Red Pepper
2 Tbsp. Cilantro, Minced
1 Red Pepper, Finely Chopped
1 Jalapeno, Finely Chopped
1/4 Red Onion, Finely Chopped
Salt
Pepper
2 Tbsp. Peanuts, chopped finely (roasted/salted)

Dressing
1 Clove Garlic, Minced
1 Tsp. Fresh Ginger Minced
2 Limes, Juiced
2 Tsp. Raw Sugar
2 Tsp. Olive Oil
2 Tbsp. Sriracha
2 Tbsp. Cilantro, Minced

In a saucepan, bring quinoa, water, cumin and pinch of salt and pepper to a boil. Cover, turn down to low and cook for about 15 minutes.

In a frying pan, brown turkey with salt and pepper. Add the garlic, ginger and a couple shakes of crushed red pepper. Remove from heat and put mixture into a large dish. Add the jalapeno, red pepper and red onion. Mix thoroughly.

When the quinoa is done, add to the turkey and mix.

For the dressing, whisk all ingredient together thoroughly. Pour over the mixture and serve with the peanuts on top! This can be served warm or cold.

Fun Idea: Make wraps! Serve in lettuce leaves for a little extra crunch!

This was a light, healthy meal and with just enough spice to hit the spot!
Enjoy, E

Seriously Succulent Sides Part III: Farmers Market Salad with Creamy Avocado Dressing

A salad is obviously one of the easiest thing to throw together. Anything you want, tossed with any dressing you want- Voile. Well, it's not quite like that... the key to a great salad is different textures, and a series of complementary flavors. The recipe below owes its awesomeness to the zesty dressing, the crunch of pecans, the peppery lettuce and the cool cucumbers. Flavor + Texture

Salad

1/2 Head Red Leaf Lettuce, chopped
1 Tomato, sliced
2 Ears of Corn, boiled and corn cut from the cobb
1/4 C. Toasted Pecans (leftover from last nights Brussel Sprouts Recipe)
1 C. Baby Spinach
1/2 Cucumber, thinly sliced

Dressing

1 Avocado
1/4 C. Extra Virgin Olive Oil
3 Tbsp. Cilantro, chopped
1 Lime, juiced
2 Tbsp. Water
1 Clove Garlic, minced
A Pinch of Salt
Crushed Pepper

Mix the salad together. Whisk all the dressing ingredients together until smooth.

White Bean Turkey Chili

Love me some chili! This is a light recipe for a white bean chili--best served with a lime wedge, cilantro and of course a cold tecate....

 

1.5 lb. Ground Turkey
1 Onion, chopped
1 Green Pepper, chopped
1 Jalapeno, diced
1 4.5 oz. Can Green Chiles
2 Cans Cannellini Beans, rinsed and drained
1 Can Stewed Tomatoes
1/2 C. Beer (I use Tecate)
1 Tbsp. Chili Powder
1.5 Tbsp. Cumin
1 Tsp. Cayenne Pepper
Salt and Pepper
1 Lime
Handful of Cilantro, chopped
Extra Virgin Olive Oil

Heat 1 tsp. olive oil in a large pan. Sauté the onion and green pepper. Add the ground turkey and brown over medium heat. Drain. Add jalapenos, tomatoes, beans, beer, chiles and spices.

Simmer about 30 minutes. Squeeze lime juice over the chili and top with cilantro.