Thursday, July 16, 2009


If you want to taste pure delicousness than print this out NOW! My friend Kate, from the website Our Best Bites, has changed our lives here in the Wilson household. Through Kate, we enjoy beautiful and fantastically delicous food. Two recipies we enjoyed here on the 4th of July which I must say you would be just silly to not stop everything and try tonight....

Taco Chicken
Recipe by

1 lb. chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Grill about 7 minutes per side.Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.

Grill-Roasted Corn and Tomato Salsa/Salad
Recipe by

approximate measurements. Just go with the flow and season to taste!
3-4 ears corn
5-6 tomatoes, slightly firm
3/4 C sliced green onions
3/4 C chopped cilantro
1 can black beans, drained and rinsed (it's great without the beans too)
1/2 t cumin
1/4-1/2 t Chipotle Chili Powder**(you can substitute 1/2 t chili powder + 1/4 t cayenne pepper)kosher salt
2 limes
2 avocados

Prepare grill and set to med heat.Shuck corn. Lightly brush corn cobs and tomatoes with olive oil. I put them all on a big tray and just use my hands to rub 'em all down. Just do it. You'll like it. Sprinkle them all with salt and pepper. Place corn and tomatoes directly on the grill. Turn them periodically. The tomatoes will be done first, and it doesn't take long. They should be plump with the skins just starting to split. Be careful not to over cook tomatoes or they will be mushy and fall apart (but if that does happen, no worries, they still taste good!). They should be slightly firm to the touch still. The corn will take longer. Anywhere from 5-10 minutes. Just keep turning and you'll see the kernels becoming vibrant yellow indicating they've cooked) and you'll get nice brown charring

I mentioned there are several ways to eat this concoction.If you're having it warm, while the corn and tomatoes are cooking, combine everything except for the lime juice and avocados in a bowl so it's all ready.

Remove corn and tomatoes from grill. You can remove the skins from your tomatoes if you want, or leave them on. I just remove the ones that are falling off, and leave the others in. I kind of like the look at taste of the little charred bits- it gives it that "grill" flavor. Remove corn from cobs and chop tomatoes. Add them to the bowl and combine. The hot veggies will warm everything up.

Add the diced avocado and lime juice last of all and toss to combine.If you're having it cold- just let the corn and tomatoes cool before you chop them. Combine everything except avocado and chill in the fridge. Add avocado just before serving. Here's all of the ways we love to eat this at our house:
Warm or cold as a side dish:I chop everything a little larger for this one.
Warm off the grill with grilled chicken or steak on top for a main course:
Chilled as a salsa, served with chips:great party/summer bbq food
As an appetizer on scoops.How cute are these? (And yes, I totally expect you to answer that :)

**I thought that was all I would share, but then I remembered this beauty...we made these together on a Sunday afternoon. It was fun and REALLY good!

Baked Creamy Chicken Taquitos
Recipe by

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.Dip 'em in salsa, sour cream, guacamole, or this dressing.

**You can thank me (oh, I mean Kate) later... :)


Dan and LaVon said...

Thanks Heather now I know what we will have for Sunday dinner when all by Rachel, Peyton and I return for yonder travels.

Astle Family said...

Heather- I'm just catching up on everyones blogs and had to say agree- I love love love this blog!!! I love their recipes!

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