Foodie Friday {Caribbean Chicken Tacos}

I love tacos, but we tend to eat the traditional Mexican versions.

I ran across a recipe a few weeks ago that peaked my interest.  I decided to change it up a little and came up with the following.  Pretty darn good if I say so myself. 🙂

Very light and flavorful.  Perfect for a summertime dinner.

Caribbean Chicken Tacos Marinade | Pure & Simple

Start with a simple marinade.  My opinion?  The longer it marinates the better!

Caribbean Chicken Tacos | Pure & Simple

Use the juice from fancy chunks pineapple in the marinade.  Use the pineapples in the chicken mixture.

Caribbean Chicken Tacos Salsa Verde | Pure & Simple

Use salsa verde in the marinade and as a garnish on the tacos.  We tried the Trader Joes Salsa Verde ($1.99) version and liked it a lot!

Caribbean Chicken Tacos Grilled | Pure & Simple

Grill the chicken, onions, and pineapple to make the taco mixture!  Having a grill would make this a lot easier.  I had to make two batches on the cast iron grill skillet.

Caribbean Chicken Tacos Recipe | Pure & Simple

CARIBBEAN CHICKEN TACOS

  • 1 lb chicken breasts or tenders (thawed)
  • 1 TSP Cholula (Chili Garlic)
  • 1 TSP oil
  • 1 Lime, Juiced
  • 1/2 TSP cumin
  • 1/2 TSP chili powder
  • 1 TBSP salsa verde
  • 1 TSP adobo sauce
  • 2 chipotle chiles in adobo sauce (chopped)
  • 1/4 cup pineapple juice
    • Small container of fancy cut pineapples will work (juice only)
  • S&P
  1. Place all ingredients in resealable Ziploc bag.
  2. Marinate for 2-3 hours or while at work.

———————————————————–

  • Fancy cut pineapple chunks in juice (small container)
  • 1 red onion, sliced
  1. Heat grill or cast iron skillet.
  2. Grill chicken 3 minutes on each side or until done.
  3. Brush onion and pineapple with oil.
  4. Grill 3-5 minutes on each side.
  5. Remove from heat.  Coarsely chop chicken, pineapple, and onion together.

Serve with warmed corn tortillas, chopped cilantro, salsa verde, limes, and chopped lettuce.

We tried flour tortillas and I think corn would have been better suited, and I’m not a big fan of corn tortillas usually.  This flavor combo needs something other than flour.

NOTE: I added mushrooms to our dish.  It isn’t necessary, we just had it available. 🙂

What have you made recently?

Until next time…

love-Jennifer

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Foodie Friday {Chicken Marsala}…

I love weeks where I sit in the office and get tons done.  This was not one of those weeks.  I sat in the office on Monday and accomplished a ton!  A ton is never enough in this business though.  I was out all day Tuesday running errands and networking with some of my favorite peeps.  I spent Wednesday at The Masters with Raymond.  Yesterday was spent lunching and networking, relaxing {minimal} and attending a workshop with my friend Amanda.

I cannot believe it is Friday!  The weekend is packed with appointments as well!  *breathe* 😉

Chicken Marsala Recipe | Pure & Simple

I made Chicken Marsala for the first time ever last week.  It was delish!

I used a McCormick Recipe Inspiration Spice Mix.  This was my first experience using these and for the price (on sale for $1) I thought it was worth it.

McCormick Recipe Inspirations | Chicken Marsala Recipe

There are 6 spice pockets/pouches and a recipe card on the back.  I changed the recipe some to make our dinner. 🙂

CHICKEN MARSALA W/McCORMICK RECIPE INSPIRATIONS

  • 3 chicken breasts, sliced in half
  • 4 oz mushrooms, sliced
  • 1/4 cup flour
  • 1/2 of each spice pocket/pouch
  • S&P
  1. Mix flour, garlic, marjoram, onions, S&P in shallow dish
  2. Reserve 1 TBSP of flour mixture
  3. Coat chicken with remaining flour mixture
  • 1 TBSP butter + 1/2 TBSP (divided)
  • 1 TBSP oil
  • 1/4 cup chicken broth
  • 3/4 cup marsala wine, dry
  1. Heat butter and oil in large nonstick skillet on medium heat
  2. Cook several chicken pieces 3 minutes per side or until golden brown
  3. Remove from skillet & keep warm
  4. Repeat with remaining chicken.  Remove all chicken pieces & keep warm
  5. Add mushrooms to skillet.  Cook and stir for 4-5 minutes or until tender
  6. Mix chicken broth and reserver flour mixture
  7. Add to skillet along with wine
  8. Bring to a boil, stirring to release browned bits in bottom of skillet
  9. Stir in 1/2 TSBP of butter and 1/2 basil spice pocket
  10. Cook 2 minutes or until sauce is slightly thickened
  11. Spoon sauce over chicken to serve
  12. Sprinkle with 1/2 parsley spice pocket

Serve with roasted potatoes, asparagus, and crusty bread.

Have you ever made Chicken Marsala?  And Marsala wine is not very good drinking wine. blech.

Until next time…

Jennifer Signature

Foodie Friday {Americano Chicken Pockets}…

I wanted to call them Homemade Hot Pockets — Raymond poo poo’d that recipe name. 😉

Americano Chicken Pockets Recipe | Pure & Simple

We made this awesome recipe earlier in the week and ate on it for several days.  My favorite type of dish is one that allows us to enjoy a few dinners and a lunch.

I also made a crockpot pot roast.  Definitely not as good as I had hoped.  I will keep tweaking that recipe. 🙂

Americano Chicken Pockets | Pure & Simple

In the morning you will:

Step 1: Break out the trusty Crockpot.

Spray the Crockpot with non-stick spray.  Add 3 frozen chicken breasts, 1 TSBP lemon-pepper seasoning, and 1/4 cup chicken broth.  Let the chicken slowly cook for 5-6 hours.

American Chicken Pockets Bread | Pure & Simple

These are my favorite rolls!

 

Step 2:  Lay out your dinner rolls so they can thaw during the day.  Our bag of yeast exploded (oops), so I would recommend laying on a cookie sheet and covering with a damp tea towel.

Ingredients Chopped | Pure & Simple

In the evening:

Step 3: Time to make dinner!   Chop up one onion, 4 oz of mushrooms, 2 roasted sweet red peppers, 2 garlic cloves, and the cooked chicken.

Melt 1 TSP butter and saute onions, mushrooms, and garlic.  Once those are tender, add the roasted peppers, chicken, and 2 TBSP honey mustard dressing, 1/4 TSP each S&P, lemon pepper seasoning, and 1/2 TSP italian seasonings.  Heat through and remove to a bowl.

Add 1 cup shredded mozzarella cheese and stir to combine.

Step 4:  Roll out each dinner roll and fill with chicken mixture.  Since our bag of rolls turned into a bag of yeasty dough — we made larger than life hot pockets.  The size is up to you.  I would recommend smaller “rounds” or “pockets” if you have kids.

Press the dough together to form a seal.  You can always press with a fork (similar to making an apple turnover).

Americano Chicken Pockets  Ready for the oven | Pure & Simple

Step 5: Brush tops with melted butter, sprinkle with S&P and bake at 350º for 18 minutes or until golden brown.

Now for the recipe:

AMERICANO CHICKEN POCKETS

  • 3 chicken breasts, frozen
  • 1 TBSP lemon pepper seasoning
  • 1/4 cup chicken broth

——————————-

  • 1 TSP butter
  • 1 onion, chopped
  • 4 oz mushrooms, chopped
  • 2 garlic cloves
  • 2 roasted sweet red peppers, chopped
  • 2 TBSP honey mustard
  • 1/4 TSP each S&P
  • 1/4 TSP lemon pepper
  • 1/2 TSP italian seasoning
  • 1 cup shredded mozzarella cheese
  • 24 frozen dinner rolls, thawed
  • 1 TSP butter, melted
  1. In the morning, spray the Crockpot with non-stick spray.  Add chicken, lemon pepper seasoning, and chicken broth.
  2. Cook on low for 5-6 hours.
  3. Also in the morning, lay out the dinner rolls to thaw.
  4. In a large skillet, saute onion and mushrooms in butter until tender.
  5. Add garlic and cook 1 minute longer.
  6. Add the chicken, peppers, honey mustard and seasonings; heat through.
  7. Remove from heat to a mixing bowl.
  8. Add cheese.
  9. Flatten each dinner roll into a 5″ circle.
  10. Place 1 TBSP (give or take) of the chicken mixture in the center of the circle.
  11. Brush edges with water and press to create a seal.
  12. Repeat with remaining bread and chicken.
  13. Place on a greased baking sheet, brush tops with melted butter.
  14. Bake at 350º for 18-22 minutes until golden brown.
  15. Cut in half to serve.

Serve with tomato soup (we prefer Trader Joe’s Organize Tomato & Roasted Red Pepper Soup), and a spinach side salad.  Raymond is still talking about this dinner and we had it on Tuesday! 😉

Enjoy!  Until next time…

Jennifer Signature