tacos

Chipotle Shrimp Jicama Tacos with Pineapple Salsa

October 11, 2016

Let’s talk politics.

Just kidding!! Ugh. I don’t even want to think about the next month leading up to the election. Maybe that is why I am so focused on house stuff now.

I recently placed an order at West Elm for curtains for our bonus room. They are a fun with a blue graffiti pattern. Kinda like crazy brush strokes. They were on sale and I used my designer discount so I got them for a steal ($12 for each panel!).

I also ordered a white porcelain hurricane and a beautiful mirror. I don’t know where the mirror will go just yet but it was too beautiful to pass up. Oh man, it has this gorgeous blue inlay pattern. Plus, it was half off with the sale and my discount. It was like fate.

Then while I was in Target this past weekend I got sucked into the Pillowfort section as I looked for stuff for Autumn. I was expecting her to pick out a girly pattern or the pink or purple they had, but she went for the navy curtains with anchors. So my whole ‘look’ for her that I’ve had in my head for the past few months is all wacky. I am still trying to figure out if her selection is serious or not. We’ll go back and I’ll ask her again to check on things.

So yeah, my life is revolving around curtains and tacos. But that’s cool since curtains are really important in bring a room together and tacos rock.

These tacos rock because they are delicious, plus they are Paleo and are Whole30 compliant.

Have you ever had a taco made with a jicama shell? They are so good! The jicama doesn’t have too much flavor that competes with the taco filling, but gives the taco great crunch. They are thin so they are pliable but the texture of the jicama still gives it some crunch.

The one thing to note is that they are pretty small tacos, all dependent on the size of the jicama. So I’d budget like 3-4 per person for a good serving.

Once you give these jicama tacos a try you will be hooked!!

Chipotle Shrimp Jicama Tacos with Pineapple Salsa

Makes about 15 tacos

Ingredients

For the Pineapple Salsa

1 Cup finely diced pineapple
1/4 Cup finely diced red onion
1/4 Cup finely chopped cilantro
1 jalapeno, stem and seeds removed, finely minced
1 Tablespoon of lime juice
salt, to taste

For the Tacos

1 large jicama
1 pound of peeled, de-veined shrimp, tails removed (smaller shrimp is better!)
1 can of chipotles in adobo
2 Tablespoons pineapple juice
1 Tablespoon lime juice
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 avocado, diced
chopped cilantro for garnish

Process

To make the salsa, combine all of the ingredients in a mixing bowl. Cover and place in the refrigerator and
To make the jicama taco shells, peel the jicama to remove the outer layer. Using a mandolin, thinly slice the jicama into rounds. Set aside. (If you don’t have a mandolin then carefully use a knife.)
In a blender or food processor, combine the chipotles in adobo, pineapple juice, lime juice, cumin, salt, and pepper. Using 2 Tablespoons of the sauce, marinate the shrimp for 30 minutes. (Freeze or use the remaining sauce to marinate chicken or steak)
In a large skillet, heat the oil over medium-high heat. Add the shrimp to saute. Cook for 2 minutes and then flip the shrimp over and cook for another 1-2 minutes, or until pink and just curling.
Assemble your tacos with 3-5 shrimp (depending on size of shrimp), pineapple salsa, avocado, and cilantro.

Slow Cooker Tacos Al Pastor

August 30, 2016

So I did my first Facebook Live cooking demo this weekend!!!!

Gah I was so nervous! But it was fun.

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Quick Sheet Pan Nachos

August 16, 2016

These Quick Sheet Pan Nachos are meaty, cheesy, and spicy. Perfect for a late night snack or for watching the some football or NASCAR with friends.

So they have begun working on our house!!!

Well, they dug up the lot. So, I guess that is progress because I’m dying to get things going. Trying to stay positive here.

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Red Chili Beef

May 31, 2016

So I can’t find my beloved sunglasses. I have looked all over. ALL OVER. For 2 weeks. And I can’t find them. So annoying.

First of all, I need them driving to and from work every day so that’s annoying to deal with.

Second of all, I just loved the frames.

I just ordered 2 new pairs from Firmoo. (Totally not sponsored!) I figure that since I ordered new ones I will now find the ones I can’t find. And if not, then I have 2 new pairs.

Plus, I mean, how could I resist?!?! They are having a BOGO sale now so I got 2 prescription sunglasses for $71, and that included expedited shipping. That $12 is so worth is since they just take 3-5 business days that way vs 2 weeks since they are from China. So worth it.

I can’t wait to get them and wear them 24/7, or at least when it’s sunny out!

Any who, I purchased a package of New Mexico chilies on a whim and they have been taunting me since then. I had no idea what to do with them, I just picked them up.

Well, I dove into the interwebs and found this awesome recipe for Red Chile Beef.

Now, don’t stress if you can’t get your hands on New Mexico Chilies, you can substitute California or ancho chilies. New Mexico chilies have a bit more heat but you’ll still have great results.

I seriously can’t get over how much I love this sauce. It gives the tender beef so much flavor and a subtle richness. And the kicker is that it wasn’t hard to make at all. Just don’t touch your eyes… lesson learned! (duh!)

Be sure to give this a try so that you can enjoy it in tacos, enchiladas, burritos, quesadillas, and much more!

Red Chili Beef

Makes 8 Servings

Ingredients

For the pork

3 pound boneless pork roast/shoulder (or 3 1/2 pound bone-in)
1/2 Cup beef stock
salt and pepper
2 Tablespoons oil

For the sauce

3 ounces (about 12) dried new mexico chilies
1 Tablespoon olive oil
3 cloves of garlic, minced
1/4 teaspoon cumin
1/4 teaspoon salt

Process

Prepare the roast by sprinkling salt and pepper on all sides.
In a large skillet, heat the oil over medium heat. Brown all sides of the roast.
Place the roast and beef stock in a slow cooker. Cook on low 6-8 hours, until tender and falling apart.
While the beef is cooking, prepare the red chili sauce. Begin by removing the stems and seeds from the dried chilies.
Fill a medium-sized pot 2/3 full with water. Add the chilies to the water, turn the heat to high and bring to a boil. Remove from heat and place a small plate on the chilies to keep them under the water. Cover the pot and let sit for 30 minutes.
Place the chilies with 1/2 Cup of the soaking water in a food processor or blender. Blend until smooth.
Press the mixture through a fine-mesh strainer to remove any seeds and remaining tough skins.
In the pan, heat olive oil over medium heat. Add the minced garlic and cook until it just starts to brown, about one minute. Add the chili puree, cumin, and salt. Stir continuously while cooking for one minute or two. Remove from heat.
When the roast is done cooking, remove the roast to a rimmed cutting board. Pull apart the beef with 2 forks, or by hand. Remove any big chunks of fat or gristle.
Mix 1/4 cup of the slow cooker liquid juices from the beef into the (warm) red chili sauce. Discard the excess liquid.
Place the pulled beef back in the slow cooker. Pour the sauce over the beef, stirring to coat. Serve or keep on “warm” or “low” setting until ready to serve.

Adapted from From Scratch to Plate

Extra Cheesy Baked Tacos

April 12, 2016

So right now, my life is super focused on work and pricing out the house that we want to build. It’s exciting and draining.

We really like the community that we are looking into and the house too. We’ve been hooked since we walked into the model of it a a different community. And even then we looked at hundreds of plans from other builders and are still hooked on it. The big struggle now is figuring out the finishes we want to upgrade. Well, I should clarify, we have our wishlist and now we are purging through to get to the finishes that we can’t live without and the ones that financially/logistically make sense to have in the house when we move in vs do on our own later on.

Flooring is the hardest part since…

1) we don’t want carpet for the look, cleanliness, and allergens

2) upgrading flooring from carpet to tile or hardwoods is $$$.

So we have basically given up and are opting for standard carpet in the bedrooms and in some rooms on the first floor. We’d love to tile the whole first floor and have hardwoods on the 2nd but our bank account says otherwise.

At this point we are working though another round of edits to get a better idea of what the house will come to and go from there. I am hoping to figure it out soon since building is a 6 month process and I really wanted to be in the house by Christmas. But, we’ll see how it all works out.

Anyway it’s Tuesday so I have another Taco Tuesday post for ya.

It’s super special. It’s super cheesy.

While I am normally all about soft tacos, I had been craving hard tacos recently. So I just figured I would make them extra crunchy by baking them. And, of course, it just made sense to load them up with cheese that would get extra awesome in the oven when it melted. Yasss!!

Extra Cheesy Baked Tacos

Makes 10 tacos

Ingredients

1 pound ground turkey or beef
2-3 Tablespoons taco seasoning
1/2 Cup water
1/4 Cup fresh chopped cilantro
4 ounce can diced green chilies
2 Cups shredded cheese, I suggest a ‘Mexican Style’ blend
10 flat bottom hard taco shells
Toppings, such as diced tomatoes, sour cream, chopped green onions, olives

Process

Preheat oven to 400 degrees.
Over medium heat, in a large skillet, break up the meat while browning. When it has been just browned, but not cooked through, add the taco seasoning, water, cilantro, and chilies. Turn down and simmer on low until most of the water has been absorbed.
Arrange the taco shells in a 13 x 9 baking pan, sprinkle 1 cup of the cheese in the bottom of all of the taco shells. Bake for 2-3 minutes, just until the cheese has begun to melt.
Evenly distribute the meat into the taco shells. Try to leave excess liquid in the pan to prevent the taco shells from getting soggy.
Sprinkle with the remaining cheese and return to the oven for another 2-3 minutes, or until the cheese has melted.
Top with your favorite toppings and enjoy!

Bacon and Chilies Egg Bake Tacos

March 1, 2016

It’s Tuesday! How’s your week going so far?

So far, so good over here.

I’m loving work so I every day is great since I’m working on things that I love. Which sorta makes up for Autumn having a meltdown every day at daycare drop off. Ugh.

At least they told me that she partnered up with another girl and they have been insuperable during the day. Yes!

The week is busy for both of us but this upcoming weekend is going to be really busy. We have a bunch of plans including checking out the Dragon Boat festival at the community where my dad lives on Saturday. Then we have an epic trip to Ikea planned so I can get my beloved hangers. (OCD much?!?!) And there is a Strawberry Festival that I am trying to squeeze in too!

No matter how you busy yourself this weekend, you should make these Bacon and Chilies Egg Bake Tacos.

I believe that you should consume as many tacos as possible so you should start the day with tacos to do just that.

Everything about this is delicious… eggs, cheese, bacon, and chilies.

When in doubt, make tacos for breakfast.

Bacon and Chilies Egg Bake Tacos

Makes 8 tacos

Ingredients

4 slices of bacon
1/4 Cup diced red onion
4 eggs
1 Cup whole milk
1/2 Cup shredded cheddar cheese
4 ounce can of diced green chilies
1 teaspoon salt
1/2 teaspoon pepper
16 corn tortillas

Process

Preheat oven to 350 degrees.
Cut the bacon into 1/2 pieces. Cook over medium heat until golden brown and the fat has rendered off. Remove all but 1 Tablespoon of fat.
Turn the heat down to low and add the diced onion. Cook for about 5 minutes, until just softened.
In a large bowl, beat the eggs, milk, shredded cheese, green chilies, salt, and pepper. Add the cooked bacon and onion to the egg.
Pour into greased 8×8 pan. Bake for 35 minutes, or until the center of the pan is no longer jiggly.
Slice in half and then into 4 equal segments in the other direction to create 8 pieces. Serve on warmed corn tortillas with your choice of toppings like sour cream, salsa, guacamole, hot sauce, etc.

Chipotle Tofu Tacos with Jalapeno Cashew Crema

January 26, 2016

How ready are you for the Super Bowl????

I’m so totally stoked since The Pats are out. #sorrynotsorry

The Super Bowl is happening on my last weekend in Boston so I am ready to enjoy it with Price. And that means with plenty of food and beer. And we’ll probably be packing in the basement while it’s on the wall from the ceiling projector.

Do you have a projector? If not, you should get one. It makes watching everything from the news to movies to sporting events that much more awesome. I mean, how can you not love watching Al Roker broadcast the weather in life size form on your wall?!?!?

Anyway, since I’m all about tacos with my Taco Tuesday posts I am making them left and right. I think they are great for breakfast, lunch, and dinner. And snacks in between. ha! So, I have the best arsenal of taco recipes right now. Just you wait!

Honestly, one of my favorite taco, or taco bowl, options is tofu. I sometimes just get bored with ground meat or chicken. And there are days when I have not planned out in advance properly to slow cook some carnitas. So tofu to the rescue.

It takes on so much flavor that it’s the perfect sponge for fun spicy flavors. But what if your toddler has yet another cold, you have something that has been lingering for 2 weeks now, and you just can’t even… You turn to Nasoya’s TofuBaked tofu.

I was able to whip up these tacos in practically no time by using the Chipotle seasoned tofu. It made me think that these would be perfect to serve for a party, especially a Super Bowl party as they are easy to assemble, are affordable, and everyone loves tacos.

I served the tacos with the most delicious jalapeno cashew crema and quick pickled onions. Both will change your life. Don’t be scared off with the cashew crema. It is legit awesome. You won’t miss typical sour cream from the consistency and flavor from it. It’s my new dip and dressing for everything in life.

Now, you absolutely can make these delicious tacos with ‘regular’ extra firm tofu. BUT, I swear by this TofuBaked from Nasoya. Seriously. Save yourself the effort and time of draining, drying, and seasoning up that tofu for these tacos. Yes, you can totally do that. It’s really not that hard, but I am at the point in my life when I take logical shortcuts when I can. #momlife

And this totally is one of them!!!

Besides these tacos, you can make awesome salads with this Chipotle Nasoya TofuBaked tofu, or any of their other varieties. In fact, I am going to have a salad topped off with the tofu today at lunch. I swear! I’ll even IG it. It just makes things easier at work when I don’t need to worry about how I will be adding protein.

I swear you’ll be adding tofu to your tacos all the time now!

Chipotle Tofu Tacos with Jalapeno Cashew Crema

Makes 8 tacos, Crema Recipe makes 2 Cups

For the Tacos

2 8oz packages of Nasoya TofuBaked Chipotle Tofu
16 corn tortillas
olive oil
Serve with argula, torn cilantro leaves, sliced grape tomatoes

For the Crema

2 cups raw, unsalted cashews, soaked for 3 hours, drained
1 jalapeno, stemmed & seeds removed
1 tablespoon lime juice
Salt, to taste
Freshly ground black pepper, to taste

For the quick pickled onions

1 red onion
1/4 Cup apple cider vinegar
1 Tablespoon sugar

Process

Begin by making the crema as this needs 3 hours to prep. In a bowl, cover the cashews with water and let soak for at least 3 hours. Drain. Combine the drained cashews and jalapeno in a food processor or blender and pulse until a paste forms, scraping down the sides as needed. With the machine running, slowly, add in the lime and 3/4 – 1 Cups water until creamy, about 1 minute. Season to taste with salt and freshly ground black pepper. Set aside and store in a sir tight container for up to 1 week.
Make the pickled onions at least 1 hour prior to serving. Peel, then halve the onion, then slice into 1/4″ thick (max) slices. Combine the sugar and vinegar together in a bowl or in a large mason jar until the sugar is dissolved. Add the onion slices, stir as needed to completely cover. Set aside and store in a sir tight container for up to 1 week.
To make the tacos, slice each piece of TofuBaked into 4 long strips. Quickly heat in lightly oiled pan over medium heat. (The tofu is already prepared so you are just warming through.)
Over high heat, warm the tortillas in a skillet until warm, soft, and there is some slight char on the tortillas. I suggest using a cast iron grill pan. Or warm directly over a gas burner flame. Spray or lightly coat with oil.
Assemble the tacos by layering 2 warm tortillas together, lay down some arugula, then the warmed tofu, add a few slices of the pickled onion, and sprinkle with the tomatoes and cilantro. Then drizzle the crema over it all.

Crema adapted from Chef Marcela Valladolid, Quick Pickled Onions sourced from Bon Apetite

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This post is sponsored by Nasoya, but all opinions are expressly my own.

Slow Cooker Pork Carnitas – SRC

February 23, 2015

I have major Wanderlust right now.

I don’t have the kind of life style that lets me travel as much as I would like, but I love to daydream that I could. I think that scrapbooker & designer Kelly Purkey leads such an adventurous life with all of her travels. I love to read her blog and check out what she is up to. You know when you type in the address bar and Google provides you with suggestions from previous seraches? Well, when I type in ‘K’ her blog comes up. Yeah, I guess I go there often…

Thankfully, I have a trip planned just next month to visit my best friend in Seattle. I seriously can’t wait to go. I haven’t seen her since she visited at Christmas a few weeks after Autumn was born. I miss her terribly ever since she moved away to Seattle, but knowing that she loves it there at least helps lessen the blow. Plus, it means I get to travel to see her!! We are going to cram so much damn stuff in that long weekend. Oh, and the food! And the drinks. I can’t even…

Anyway, back to reality…

I’m sharing such a wonderful, simple recipe today as it is my monthly Secret Recipe Club Reveal Day. I just love SRC as it gives me a little bit of an adventure to check out someone’s blog to make a recipe. Searching their blog for a recipe is like searching yelp for a great restaurant. It’s just a blast, I ask myself “I am in the mood for chicken? a dessert? a dip? should I make osmething with a slow cooker?” just like how you ask yourself ‘hmm, Chinese or pizza tonight.”

This month I took the slow cooker route with these Slow Cooker Pork Carnitas from Fantastical Sharing.

I was given Sarah’s blog this month. Sara is such a rock star with her role in Secret Recipe Club as a group organizer. She is so well organized, friendly, and just all around amazing. Sarah also has a blog full of recipes. FULL of recipes.

Plus, Sarah is due any day now!! I am so freaking excited for her. Her son Mason will be here soon enough.

I bookmarked so many recipes to consider, such as these Crock Pot Baked Potatoes, Dulce De Leche Cheesecake Bars, Kahlua Cake, and Buffalo Chicken Chili. I’m still determined to make those Dulce De Leche Cheesecake Bars!!

Ultimately, I picked this recipe because it was a Whole30 recipe! YAY! It made such great tacos. Plus, it was super simple. Which is fantastic all around, but made for such a great ‘cooking’ experience. I am getting burned out from all this Whole30 cooking. It just never ends! I want take out!! But this was refreshing as it took about 2 minutes to throw together. For real. Chop an onion, open cans, combine it all in a slow cooker.

This recipe is perfect when you know are gonna have a crazy day and need to get dinner on the table quickly. It will have everyone asking for more too!!

Slow Cooker Pork Carnitas

2 pork tenderloins (1 lb. each)
1 jar salsa verde
1 can Rotel tomatoes
1 can diced green chilies
1 white onion, chopped into

Process

Place all of the ingredients in slow cooker. Cook for 8-10 hours on LOW.
Shred with two forks. Drain off excess juices if you would like. Enjoy in tacos, with rice, or on baked potatoes.

Sourced from Fantastical Sharing

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Check out all the other great Secret Recipe Club posts this month!

And be sure to check out my 3 years of Secret Recipe Club posts!!!!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

4.4-6: Weekend Recap

April 7, 2014

{Friday}

{Saturday}

{Sunday}

Crispy Tofu Tacos with a Mango Salsa and a Creamy Lime Drizzle

February 3, 2014

I’m skipping this week’s edition of Monday Munchies post to bring you a great recipe and GIVEAWAY!

I’ve been on a taco kick recently. In 1 week I had tacos 3 times. 3 times!! But the best part was that each were so different. I just love how versatile they are. I made ground turkey as the filling, then I had fish tacos when my mom and I were out to lunch when she was visiting last week, and then I made these tofu tacos. Each were so good in their own way.

Have you ever made tacos with tofu before? I never had but once I saw this recipe I knew I had to give it a try. I’ve used Nasoya’s great Organic non-GMO tofu in endless stir fry’s but I figured that I would change things up and give this recipe a try.

Boy, it did not disappoint!

The tofu was firm, crispy, and flavorful. It was great for a filling as a taco. In fact, it kinda reminded me of fish tacos. The texture was light like fish and it had a nice crisp coating on the pieces as well. No, it didn’t taste like fish so I wasn’t fooled there but the way that tofu absorbs flavors is spot on in that is soaked up the umami rich Worcestershire sauce and then it became best friends with the cumin in the dredge. Bestest of friends. (ugh, where is my mind?)

Anyway… the Nasoya TofuPlus is great to use in recipes like this, as well as stir fries, such as this Spicy Peanut Stir Fry. But if tofu is new to you then you should know that tofu comes in different firmness. You can use something like silken which you can use in these Carrot Cake Squares. Nasoya’s TofuPlus is verasitle so you can use it from everything to breakfast smoothies, grill it and serve it on a salad, to even making dessert with it!

The tofu is great but you can’t ignore that the mango salsa and the creamy lime drizzle add great flavors to the tacos as well. They really pack a punch to tie the flavors of the tacos together. Kinda creates the perfect bite sorta thing. You get the heat and tang from the creamy lime drizzle and then there is great balance from the sweetness from the mango in the salsa. Plus you get some crunch from the red pepper to add some nice texture to the tacos. yum!!

So in conclusion- what? is this a essay or something?- these Crispy Tofu Tacos made with Nasoya tofu are just perfect for a Meatless Monday dinner. Have you done Meatless Monday before? You should give it a try. It’s a great night to change things up to kick off the week. You know, so you can take the week by the horns and kick some butt!

If you want to try these tofu tacos, or other great recipes using tofu, then be sure to enter my Nasoya GIVEAWAY after the recipe!!!

Crispy Tofu Tacos with a Mango Salsa and a Creamy Lime Drizzle

Makes 8 Tacos

Ingredients

For the Filling

1 package Nasoya Extra-firm tofu, rinsed and patted dry
2 eggs
2 tablespoons Worcestershire sauce
3/4 cup cornstarch
1 teaspoon grill seasoning or seasoned salt
1 teaspoon ground cumin
2 tablespoons canola oil

For the Mango Salsa

1/2 cup diced mango
1/2 cup chopped red bell pepper
1/2 cup diced avocado
1/2 cup chopped fresh cilantro

For the Creamy Lime Drizzle

1 teaspoon lime zest
2 Tablespoons lime juice
1/2 cup sour cream
1 Tablespoon minced pickled jalapeno peppers

8 flour taco sized tortillas or 16 taco sized corn tortillas

Process

Prepare the lime drizzle by zesting the lime rind into a small bowl. Juice the zested lime into the bowl and then add the sour cream and jalapeno peppers. Mix well to combine.
Prepare the mango salsa by combining all of the salsa ingredients in a small bowl. Set aside.
Prepare the filling by slicing the tofu lengthwise into 6 slices, and then quarter each piece resulting in 24 total rectangles; set aside.
In a shallow bowl, beat eggs with the Worcestershire sauce. In another shallow bowl, mix together the cornstarch, grill seasoning and cumin.
Heat oil in large, non-stick skillet over medium-high heat. Dip each piece of tofu in the egg mixture, dredge in the cornstarch mixture, and then cook in the skillet for about 3 – 4 minutes per side (top and bottom) or until brown. Do not crowd in the skillet, so prepare the pieces in batches, if necessary.
Heat tortillas according to the package directions. Assemble the tacos by placing 3 pieces in taco then dressing with the mango salsa and topping with the creamy lime drizzle.

Slightly adapted from Nasoya

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If you would like to win some Nasoya coupons for your own tacos, stir fries, smoothies, and much more, then all you have to do it leave a comment on this blog post telling me how you would use tofu in your own cooking.

For an extra entry tweet the following: “Tofu Tacos? Yes! perfect for #MeatlessMonday. These Crispy Tofu Tacos are a must try! http://wp.me/pzEAP-44I Plus a giveaway!” Come back here and leave a comment telling me you did this.

For an extra entry LIKE Nasoya on Facebook. Come back here and leave a comment telling me you did this.

*While I did receive complimentary product from Nasoya, these opinions are entirely my own.

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Crock Pot Cool Ranch Chicken

July 29, 2013

Easy peezy amazing crock pot tasting cool ranch chicken dish that is sure to satisfy any family member. Makes enough to top your lunch the next day

So, besides my continual summertime interest in looking up grilling recipes, right now I’m addicted to looking up great slow cooker recipes. I figure I should get somewhat prepared/ inspired, for when The Bean comes this winter. Gotta find some simple tasty meals that we can whip up instead of eating pbj or pasta 24/7 or getting take out. The Bean is costing us enough now so constant take out is out of the question anyway.

Well, I think I found a real winner that we will enjoy repeatedly when our little Bean arrives. The Crock Pot Cool Ranch Chicken from Erin’s blog Our Table for Seven was such a hit for this month’s Secret Recipe Club post. Isn’t it just the best when you come across a recipe that you really enjoy? 🙂

A recipe with 4 ingredients that takes about 2 minutes to prep is my kind of recipe. The thing that sets this apart from a typical pulled chicken recipe for tacos is the ranch seasoning. It really out the taco flavor and gives it a bit of a kick. Which, for me, meant that my taco didn’t need much added to it since the meat was so flavorful so just some arugula, tomato, and a bit of sharp cheddar.

Crock Pot Cool Ranch Chicken

Makes 4-6 servings

Ingredients

1 1/4 lb of boneless skinless chicken breasts
1 envelope dry taco mix
1 envelope dry ranch dressing mix
1 1/2 cups chicken broth, perferably low-sodium

Process

Place the chicken in the crock pot.
Add the taco mix, ranch dressing, and chicken broth on top of the chicken.
Cover and cook on low for 5 hours.
Shred the chicken, cover again, and cook an additional 30 minutes.
Serve as tacos or taco salad. Enjoy!

Source: Our Table for Seven

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Check out my previous Secret Recipe Club Posts

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Cinco De Mayo Round Up!

May 4, 2013

Tomorrow is Cinco De Mayo!!!!

These recipes might just help you celebrate some Mexican independence. I mean, pico de galo and margaritas are always good, but even better on the 5th of May. Oye!