Recipe HERE
This was dinner tonight. It was sooo yummy!
Instead of the beer i just used the chicken brother to cook the chicken in because i personally can’t stand things cooked in alcohol, I'm just not a fan of the taste.
My modified version of the chicken salad wraps found here: Santa Fe Chicken Salad Wrap, Creamy Avocado Chicken Salad
For the Chicken Salad
2/3 cup sour cream
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 - 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
2 cups poached, diced or shredded chicken (or grilled is great)
¼ cup tomatoes, diced
¼ cup black beans, rinsed and drained
1/3 cup corn kernels
I just throw everything in a bowl and mix… and slop it on a shell and your ready!
I usually pass by recipes that are in a magazine but this one i decided to try. It was AWESOME! One of our new found favorites. Of course i change the recipe to make it my own (and better).
Super simple! Enjoy!
I used only 1 Tbsp. and i used white vinegar… i don’t like vinegar very much
I didn’t have this
I used plain o’mustard from the bottle… but i used the same amount as above.
We didn’t use near 5 cups! I just put it in the as if it was lettuce or something… not piles of it!
Shredded works fine too…. once again no measuring needed just sprinkle on your shell. Think taco!
Bacon is the main ingredient! As far as the toppings, do your own thing if you don’t like mushrooms or eggs. I had it with mushrooms, tomatoes and green pepper…. were as my Husband only had tomatoes and loved it! I would suggest tomatoes!
Directions:1.For dressing, in a small bowl whisk together vinegar, sour cream, sugar, parsley, salt, garlic, and dry mustard until combined. Whisk in the olive oil; set dressing aside.2.Divide spinach among flour tortillas. Top with cheese, mushrooms, bacon, red onion, and sliced eggs. Drizzle with dressing. 3.Roll up tortillas. If necessary, secure with toothpicks. If desired, wrap in waxed paper and cut in half to serve. | Nutrition Facts
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I was craving some hot chocolate and i had used the last of my store bought chocolate syrup the other day. I got the bright idea ‘why don’t i make some? i bet i can find a recipe online!’
So i searched and easily found it!
(My Homemade Chocolate Syrup)
From The Complete Tightwad Gazette.
½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.
The result is very rich and yummy!
These would make cute hostess gifts or party favors!
So then i went on to make my hot chocolate.
What I used: Homemade syrup and stove top frother for that ‘coffee shop’ quality.
Purchasable @ http://www.organic-vida.com
Measure out your milk using your mug. Keep in mind to leave some room for your syrup plus room for the milk to expand when frothed.
Pour milk into frother and put on stove on medium heat without lid. Heat until desired warmth. Can test with your finger. Take off heat and put lid on.
Froth by pumping the handle on the lid. You don’t have to pump very fast to make great thick foam. Pour your desired chocolate syrup into bottom of the mug. Pour a little of the frothed milk in, using a spoon to hold back the foam. Stir the chocolate into the milk, the pour the rest of the frothed milk in.
Yum! Even better if you can top with some whipped cream and drizzle with more chocolate!
Now, this is how I want my potatoes from now on! Do you really need a recipe? All you do is peel whole potatoes, cut them all across, not too thin, and not all the way through, sprinkle with some salt, but not too much, the bacon is salty. Then fill with small bacon slices in between. Bake in a pan with some oil until potatoes are fully cooked, and serve!
In the original recipe, the potatoes are first cooked half way, and I guess this is done to cut the baking time, which I didn’t do, and they took a while to be completely baked, but I didn’t mind waiting.
Instructions @ http://www.instructables.com
I made vanilla bean ice cream and followed these instructions for assembling my own that turned out to be far superior to the already near-perfect originals.
The flavors of this chicken salad are reminiscent of summer grilling. If you've got a bit of leftover chicken from the night before, this is a great way to use it up for lunch. Otherwise, feel free to boil a breast of chicken or zap one in the microwave for a super-speedy meal. Enjoy!
1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded
In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!
For the Chicken Salad
2/3 cup sour cream
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 - 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
1 stalk celery, diced
2 cups poached, diced or shredded chicken
2/3 cup black beans, I like Bush's brand best
1/3 cup diced red bell pepper
1/3 cup corn kernels
For the Wraps
Santa Fe Chicken Salad
Burrito Sized Tortillas
Salad Greens or Baby Spinach
Avocado Slices
For the Chicken Salad:
In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.
Add the chicken, green onion, and celery to the sour cream mixture. Stir until the chicken is well coated.
Fold in the black beans, bell pepper, and corn. Cover and chill until serving.
To Prepare the Wraps:
Layer chicken salad, salad greens or baby spinach and avocado slices inside burrito sized tortillas. Fold up the ends and roll the wrap to seal it. Slice in half. Serve with salsa on the side, if desired.
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