Crispy Rolled Chicken Tacos

Hi Y’all!

So I made it through the week without changing my food plan a whole lot.  I changed it on Thursday because it was a tad crazy.  I had no sleep, I woke up early, went to my best friend’s grad, and then came home for a short nap.  So I was craving rolled tacos after my long day, and so rolled tacos it was.  And…I remembered to take pics, so that means it’s time for the recipe.  Saturday was also my anniversary.  That marks 3 years for my hubby and I.  We had a great day hanging out with each other.  Went to the arcade (yes the arcade, we love video games), and then off to dinner.  We met some nice people, and they ended up paying for our dinner.  It was very unexpected, and they wouldn’t take no for an answer.  Just shows there are some awesome people in this world.  Well now time to get to that recipe.

Crispy Rolled Chicken Tacos

Serves 10
Prep time 15 minutes
Cook time 5 minutes
Total time 20 minutes
Allergy Milk
Meal type Main Dish
These crunchy tacos are a tasty addition to your weeknight line up.

Ingredients

  • 2 Chicken Breasts (Shredded)
  • Small Corn Tortillas
  • Vegetable Oil
  • 1/2 Medium Onion (Finely Chopped)
  • 2 cloves Garlic (Minced)
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Chipotle Powder
  • 1/3 cup Salsa (Pace Picante or your favorite brand)
  • 1/4 cup Frozen Corn
  • handful Colby/Jack Cheese (Shredded)
  • Salt & Pepper

Optional

  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • Sour Cream
  • Lettuce (Shredded)

Directions

Step 1
Take your 2 chicken breasts (frozen or thawed), and boil in a pot for about 10 minutes or until no longer pink in the middle. Add some salt, pepper, garlic powder, and onion powder while boiling (optional). Once the chicken is done, shred it with a wooden spatula or 2 forks. Then, sprinkle some cumin and chili powder over the chicken and mix. Set aside.
Step 2
Add 2 tbls. of oil to your skillet and cook the onion and garlic until soft. Then mix in your spices cumin, chili, and chipotle. Pour in the salsa, mix and let simmer for about a minute. Add the frozen corn and simmer for 1-3 minutes. Add a little chicken broth if the mixture is too thick. Next, mix in shredded chicken, and add a handful of shredded cheese, mix. Set aside.
Step 3
Clean your skillet (or use a new one), and add enough vegetable oil to cover the bottom of the skillet. Heat over med-high heat. To make sure the tortillas are soft, add them to the hot oil for several seconds (until they start to bubble) and then set aside. Place the chicken mix in a small line in the middle of your tortilla, and roll up. Secure with a toothpick, or place seam side down. Fry in oil for about 5 minutes (until golden) turning occasionally on each side.
Step 4
Top with shredded lettuce, cheese, and salsa (optional). Serve with sour cream, and Enjoy!

Note

*This recipe adapted from a recipe found here and here.  I've tried with both shrimp and chicken, still yummy either way.

If you try them I hope you enjoy, and let me know how it goes!  That’s all for today.

Until next time..

Food Plans

Hi All! Can you feel summer upon us?  The weather here in Cali has been warm, well closer to hot already.  A few weeks ago we had a big storm roll through, and I think that was the last of the season.  Cause since then it has just gotten hotter, and I’m not excited about the summer.  I can already feel the many days of triple digit heat coming.  I’m hoping that I can lead into summer with a new routine, and hopefully writing down my goals will help with that.

Rolled Tacos I made the other night for dinner

So I decided to start off this week by planning out what I’m going to make for dinner each night.  My hubby is out of school and now he is at home more, but Monday and Thursday nights are a little weird since he works at night.  Luckily he’s not picky and will eat pretty much everything I make, even if it doesn’t taste good!  I still like to make something good, but some nights I just have to make it earlier and heat it up later for myself. Before I get to the meals, I’d like to thank Pinterest and all it’s pinners for the lovely food finds.  Those pins have helped me plan at least one meal a week for a few months now.

Dinner For The Week

Monday

– Leftovers from Sunday’s “Family Night” (BBQ chicken for me, Ravioli & Spinach Lasagna for the hubby)

Tuesday

– Pork Chops (Either Busy-Day or Slow Cooker Chops) w/ side salad or green beans and mashed potatoes

Wednesday

– Jamican Jerk Salmon with side of broccoli and whole grain rice

Thursday

– Dirty Rice and a side veggie

Friday

– Rolled Chicken Tacos (very yummy and will post a recipe afterwards)

Saturday

– Not sure!  It’s our 3 year anniversary (Woo!), so dinner is up in the air

Sunday

– Family Night at my folks house, so I’m not cooking!   So there are the meals for the week.  I also plan on bringing you a fitness post, personal happenings, and of course a “Oh, How Pinteresting!” post this week.  So stay tuned! Do you have any favorite meals?  Or, Do you plan out your meals for the week?  Let me know, I love comments! Until next time…

Back at it with Food!

Hello everyone!I know it has been so long since you have heard from me! Very sorry for the hiatus, but sometimes life happens and you need to take care of things before you can do anything else. If you come back and join me on my journey, I thank you. So I’m not going to go into detail about my absence, instead I’m going to get right back into the swing of things with a recipe. Because honestly, who doesn’t love food? The other night I had to find something to have for dinner, but I was tired of the same old routine. So I took out some chicken that was in the freezer and just threw together some sauce to put over it. Once it was all said and done I came up with…

Brown Sugar Chicken Breasts
Spices
So to start off your are going to need the following:
2 chicken breasts
vegetable oil
2-4 Tbls flour
salt & pepper
1/2 cup BBQ sauce (I used hickory brown sugar flavor, but your favorite will work)
1 Tbls Molasses
1 Tbls Spicy brown mustard
Splash of balsamic vinegar
1/4 tsp of thyme
I just eyeballed the rest of these spices to my liking
Chili powder
Chipotle chili powder
Preheat oven to 400 degrees.
Take the 2 chicken breasts butterfly them (here is a video example of how to do this), then season with salt and pepper.  Next, sprinkle with flour and heat a skillet with your oil over med-high heat.
Fry the chicken until light golden brown on both sides.
While the chicken is frying, put all your sauces and spices (BBQ thru chili powders) in a pot to simmer for about 5 mins.  Place your chicken in an oven safe cooking dish and coat with the bbq sauce mixture.
Bake for about 20-25 minutes.
Final Product!
The result is sweet with just a hint of spice and a little crisp.  I served my chicken with scalloped potatoes and broccoli.
Let me know if you try it and what you thought, I love hearing from you!
Until next time…

Pretzel and Peanut Crusted Chicken Strips

Hello All!

It’s that time…time for another great recipe.  And if you don’t know already, I love FOOD!  As mentioned in an earlier post I’ve been surrounded by women that love to cook, and they do it very well.  So when I come across great recipes I can’t wait to share them.  Today’s recipe I found back in March while watching the Rachael Ray Show.  It looked so good and perfectly cooked on TV, so I figured I’d give it a shot.  The end result was very yummy, and much prettier than I expected my non-professional version to be.  Without further ado, here is what you need to do…

Ingredients


1 bag salted pretzels, any shape
1/2 cup coarsely chopped honey-roasted peanuts
3 sprigs fresh thyme, leaves removed
Salt and pepper
2 eggs
16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
Honey mustard or barbeque sauce, for drizzling

Directions

Preheat oven to 300 degrees.
Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add thyme, season with salt and pepper, and mix well.  I’d recommend using a rectangle or square shallow dish, just so the strips lay better.
A little blurry, but these are the 2 dishes I used.  And the pink gloves as  protection from the chicken.
Beat 2 eggs in a second shallow dish with a splash of water.
Coat the chicken in the ground pretzels and peanuts, then the egg, then the pretzels again.
Preheat a large skillet with EVOO, enough to go 1/4 inch up the sides of the skillet, over medium-high heat. Add chicken pieces to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until juices run clear and the breading is evenly browned. Transfer finished chicken strips to the oven to keep warm as you cook remaining strips.
Ok, so they are not all pretty.  But a majority of them were.
Serve topped with a drizzle of honey mustard or barbecue sauce.
Mine
Rachael’s










Substitutions

For this recipe we did not add the nuts, and used about 1 teaspoon of  dried thyme instead of fresh.
If you’re like me, you agree that EVOO is expensive!  So when adding oil just eyeball it, start by just covering the bottom of the pan, and add more later if needed.

They really are very tasty, and can be served with pretty much any side dish.  Maybe some fries, a nice salad, or a simple veggie.  What is your weeknight routine?  Are there any favs that you like to have every week?  Let me know, I love comments!

Photo & recipe credit

Until next time…