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.

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  • 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

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  • 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

 

Foodie Friday {Veggie Pizza}…

I am not a pizza person.  *Gasp!*  I used to be when I was kid {who wasn’t} but now I don’t eat much of it.  Unless I make it at home that is! 🙂

I don’t eat pork and most pizza toppings tend to come from that animal.  I like making pizza at home because I can make a delicious veggie style pizza with less calories. 🙂

Jennifer’s Veggie Pizza

  • Refrigerated Pizza Dough (I buy the ball of dough)

——————————————————-

  • 15 oz tomato sauce
  • 1 Tbsp italian seasoning
  • 1 Tsp garlic powder
  • 1 Tsp onion powder
  • Salt & pepper

——————————————————-

  • 2 cups shredded mozzarella cheese
  • Veggie toppings
    • Mushrooms
    • Green peppers
    • Green olives
    • Onions
    • Sliced tomatoes
  1. Preheat oven to 350 degrees.
  2. With floured hands and floured surface, roll dough until 1/2″ thickness.
  3. Lightly drizzle with olive oil, salt & pepper.
  4. Heat dough in oven for 5-7 minutes.  Until warm but not brown.
  5. Meanwhile, place tomato sauce and seasonings in saucepan over medium.
  6. Heat through.
  7. Remove pizza dough from oven.
  8. Spread sauce over dough.
  9. Top with cheese.
  10. Top with veggie toppings.
  11. Bake for 15 minutes until veggies are tender-crisp.
  12. Enjoy!

There are a ton of variations on toppings and tomato sauce.  We have used pesto instead of tomato sauce before.  It was fabulous!

What are you variations and ideas? 🙂  Please share!

Notes:  Prepared pizza sauce would do in place of making your own, Trader Joe’s Mozzarella cheese is the best.  

Until next time…

{Guest Post} Pam’s Pantry

Guest post for everyone today!  Pam Sultzman from Pam’s Pantry!

I met Pam for coffee a few weeks ago, and we gabbed for hours!  She helps people organize their recipes {which I love}, as well as runs a virtual assistant business!  She is sharing tips on how to organize your recipes! 🙂 Thanks Pam!

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Organize Recipes Once & For All

For many cooks, “recipe collection” is defined as a pile of cookbooks, magazines, yellowed news clippings, computer printouts and spattered note cards that requires patient sifting when looking for that recipe you know you have somewhere.

I came into my new career in a way that is familiar to many these days: I was laid off in 2004.  I had some time on my hands, so I took control of my own recipe collection.  After weeks of sorting the recipes by categories, typing, printing and laminating them to keep them clean, I was ready to put them in my new recipe box. I loved it, so I thought others might as well!!

I enjoy helping others so I started doing it for other people, charging $1 a recipe.  I also put together recipe books for families, often including personal pictures and stories, and fundraisers for schools, churches and organizations.  I especially like doing heirloom recipes because it is so important to carry on your family traditions.  My clients hand me their collections, usually in a shoe box, and I take it from there.

Tips for the Do It Yourselfers:

  • Gather all of your recipes in one place.
  • Divide the recipes into categories that make sense to you and your family.
    • The more detailed you are, the easier it will be to find a recipe.
    • Make a category for family favorites; recipes to try; family heirloom recipes and handy hints and cooking tips.
    • Throw out any recipes that are incomplete or illegible.
    • Purge the recipes you think you’ll never cook. Be honest with yourself. (♥ this suggestion!)
  • Go through your cookbooks.
    • If you only cook a few recipes from a book, save only those recipes and donate the book.
  • Organize the cookbooks you are keeping.
    • Arrange them by title or author.
  • When you try new recipes, mark the book with notes that will help you find it in the future.
    • A recipe journal works well for tracking these recipes, or take a card and fill out the recipe name plus the cookbook and page number where it can be found.
    • File the card as you normally would in your collection of recipes.
    • You no longer need to search through or remember which book had a certain recipe, just look it up in your recipe card system.

Tips on controlling that overwhelmed feeling:

  • If you are having trouble getting motivated – consider getting a pal to help you.
  • Start small – just do a little bit at a time.
    • Don’t feel you have to do the job all at one time, it should be an ongoing process.
  • Don’t get distracted – following through is important to keep on top of the situation.
  • Pick it up only once – find a place for it.

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Pam is a vendor at numerous craft shows where she sells recipe boxes, small kitchen utensils and dip mixes.  She also does home parties.  If you would like more information on how she could help you, please visit her website or send her an email.

Pam Sultzman
Pam’s Pantry
Let Me Organize Your Recipe Collection Today!
704-549-4863

www.pams-pantry.com

www.facebook.com/Pams-Pantry

What is your favorite way to organize recipes? 🙂

Until next time…

Foodie Friday {Green Pizza}…

Happy Friday everyone!  I hope you are gearing up for a fabulous weekend!  Im trying to prepare myself for a busy next couple of …weeks! 🙂

This weeks Foodie Friday post is … Green Pizza!  Borrowed from my wonderful friend, Lauren Nix.  Thank you Lauren — this was the best lunch ever! 🙂 *Picture is different than recipe – but it looked yummy* 

GREEN PIZZA

(1) Tortilla wrap (soft taco tortilla)

(1 TBSP) Pesto .. or more to taste

(1/2 CUP) Shredded Mozzarella Cheese

(1/2 CAN) Rotel

Chicken, cooked

  1. Preheat oven to 350 degrees.
  2. Cook chicken.  Options here: skillet, broil, grill, or boiled.  I sauteed mine in the skillet with Trader Joe’s 21 Salute Seasoning.
  3. Place tortilla on cookie sheet.
  4. Spread pesto evenly over tortilla.  Leave a “crust”.
  5. Top with cheese.
  6. Top with Rotel.
  7. Top with chicken.
  8. Cook 10-12 minutes until desired crispiness.

This is my new go-to lunch recipe.  It was uh-mazing!  I honestly could have eaten four of them! 🙂

Until next time…

Super Bowl Sunday {Recipes}…

I usually dont blog on the weekends, but I wanted to share a delicious {and original} recipe for this weekend’s football game. 🙂  To say that I love to cook might be an understatement.  However, I had hit a plateau with my recipe inspiration {thank you Pinterest for reviving my inspiration}.  You see, I need recipes to cook up great things.  There are only a hand full of dishes that I make without them … you know the kind that comes from your head.  Well chili happens to be one of them.  I made the most delicious pot of chili today and I finally documented it!  I thought I would share with you!

JENNIFER’S CHILI 

  • 2 lbs Ground Beef
  • (15.5 oz) Can of Light Red Kidney Beans, rinsed & drained
  • (15.5 oz) Can of Dark Red Kidney Beans, rinsed & drained
  • (15.5 oz) Can of Pinto Beans, rinsed & drained
  • (15.25 oz) Can of Corn, rinsed & drained
  • (2) (14.5 oz) Cans of Stewed Tomatoes, chopped
  • (15 oz) Can of Tomato Sauce
  • (8 oz) Can of Tomato Paste
  • Medium Onions, chopped
  • Large Green Pepper, chopped
  • (8 oz) Package of Mushrooms, chopped (any variety)
  • Cloves of Garlic, minced
  • (1-2) Jalapeños, chopped
  • (2) (12 oz) Beer (any variety)
  • Palmful – Paprika
  • Palmful – Oregano
  • One packet of Chili Mix
  • Salt & Pepper
  • Palmfuls of Sugar (to taste)
  • Ketchup (to taste)
  1. Brown beef in a non-stick skillet.  Pour in large stockpot
  2. Drain & Rinse beans and corn.  Add to stockpot.
  3. Add tomato sauce and paste.
  4. Add onions, green pepper, mushrooms, garlic, and jalapeño.
  5. Chop stewed tomatoes.  Pour sauce from can and tomatoes into stockpot.
  6. Add beers and packet of chili mix.
  7. Simmer on low to medium for 20 minutes.
  8. Taste and add spices, sugar, and ketchup to taste.
  9. Simmer on low for up to an hour.  The longer it simmers the better the flavor — just make sure it doesnt burn.
  10. Serve with cornbread muffins (I prefer Trader Joes variety).
Raymond and I are heading to his brother’s house for the game.  I havent seen Raymond this excited about driving to Dallas (North Carolina) in awhile.  His brother and wife just had  their first baby, which is causing the anticipation I believe.  We also plan to make:
Paula Deen’s Mini Burgers   (with a twist — mushrooms & smoked gouda)
I prefer to bake up cupcakes or Reese Cup Brownie Bites — but since his family has a lot of health problems, Raymond asked me to keep it fairly healthy.  Fine — Ill save the really yummy stuff for another day!
What are you making for the big game?
Go Patriots…Go Giants….I am honestly pulling for them both.  What can I say, I think they are both great!
Until next time…