Recipes

Chicken Tacos with Mango and Jicama Salad

These Chicken tacos are so yummy and easy to make. Enjoy!

Note: This recipe makes 4 servings (2 tacos each)

Ingredients

• Salad:
• 3/4 cup (3-inch) julienne-cut peeled jicama
• 1/2 cup sliced peeled ripe mango
• 1/4 cup presliced red onion
• 1 tablespoon fresh lime juice
• 1/2 teaspoon sugar
• 1 1/2 teaspoons chopped fresh cilantro
• 1/4 teaspoon salt
• Dash of black pepper

• Tacos:
• 1 tablespoon olive oil, divided
• 1 pound skinless, boneless chicken breast, cut into thin strips
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground chipotle chile pepper
• 1 cup presliced red bell pepper
• 1 cup presliced red onion
• 1/4 teaspoon salt
• 8 (6-inch) corn tortillas
• 1 cup mixed salad greens

Preparation

1. 1. To prepare salad, combine first 8 ingredients.
2. 2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
3. 3. Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.
4. 4. Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

Recipe from: David Bonom, Cooking Light and myrecipes.com

-Ash xx :)

Love Dip

Over the summer I traveled to Texas to visit Meghan. While I was there her mom brought home some Love Dip from their local HEB store for dinner. She warned me that it was addicting, but I had NO idea. When I got home I craved it so much that I looked for a recipe the day I got home. After searching for what seemed like days, I finally came across one! I made this dip and served it with tortilla chips for my family and they loved it as well! It's definitely comparable to the Love Dip sold only in Texas. It didn't taste exactly the same, but since I have to travel across the country to get it, it is close enough for me. Here is the recipe. If you try it, let me know what you think by commenting on this post. I hope you love it as much as I did!

Ingredients

• 12-oz container of whipped cream cheese
• 1 cup vine-ripened cluster tomatoes, chopped
• 1 tablespoon fresh garlic, minced
• 1 teaspoon tomato paste
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh (or dried) tarragon, chopped
• 1 tablespoon fresh (or dried) cilantro, chopped
• Fresh lemon juice, to taste
• Cayenne pepper, to taste
• White pepper, to taste

Directions

• 1.) Add cream cheese, chopped tomatoes, garlic, tomato paste, and lemon juice to a food processor (or blender)
• 2.) Process (blend) until smooth and creamy.
• 3.) Remove from processor, fold in remaining ingredients and mix well.
• 4.) Chill until ready to serve.

-Ash xx :)